Congratulations, you have your Thanksgiving menu squared away. Here's your next kitchen dilemma: What about all the other meals you have to make this weekend?
What about a special breakfast can you spring on the family members who don't leave town until Saturday night? What can you make for the football crowd on Sunday that fits in with Thanksgiving? And what are you going to do with all the leftover turkey and mashed potatoes?
Here are a few suggestions to fill out the weekend menu.
For a breakfast to remember, give guests a meal that breaks the rules.
Give them ice cream for breakfast. Not just any ice cream, but homemade custard heady with pumpkin pie spices.
Don't call the nutrition police just yet: There are waffles, which you could make whole-grain, and fresh fruit. Besides, it's a holiday -- you're not setting a precedent the kids can use to torture you. Probably.
If you have leftover cranberries and you're hosting a football watching clan, consider cranberry chipotle chicken wings.
The fresh berries serve as the foundation for a smoky, tangy sauce that can be spicy -- with a dose of canned chipotle peppers -- or not, with smoked paprika instead.
The baked wings are less crispy than their fried cousins, to be sure. But few will complain, and it gives whoever has to clean up the cooking mess a break.
Then why not take care of most of the turkey and potato leftovers in a casserole that will last a week in the fridge?
This turkey shepherd's pie recipe is extremely forgiving, and can be used as a vehicle for just about any savory leftover you want to clear out.
Not the cranberry sauce, though. Save that for the wings.
>Pumpkin Ice Cream
2 cups heavy cream
6 egg yolks
2/3 cup sugar
1/2 cup light corn syrup
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
2/3 cup cooked pumpkin
1 teaspoon vanilla extract
Heat 1 1/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.
Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, cloves and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.
Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla and remaining 2/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.
Serve by the scoop on warm waffles, with apples, pears, strawberries, or other fresh fruit. Powdered sugar, syrup and whipped cream are optional.
Note: Best spice flavor develops after 24 hours in freezer.
Source: Inspired by Saveur.com.
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
Preheat oven to 250 degrees and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer's instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Source: San Diego's Cafe 222, via Gourmet and Epicurious.
>Cranberry Chipotle Chicken Wings
6 tablespoons ( 3/8 cup) butter
1/4 cup cider vinegar
1 12-ounce bag fresh cranberries
2 1/4 cups water
1 cup sugar
1/2 cup honey or dark corn syrup
1/2 teaspoon ground ginger
1 tablespoon chopped canned chipotle peppers (optional; spicy) or 2 teaspoons smoked paprika (optional; not spicy)
3 cloves garlic, sliced
3 tablespoons soy sauce
Zest from 1 orange, about 1 tablespoon
5 pounds chicken wings
In a large pot over medium heat, add vinegar, water, cranberries, sugar, honey or corn syrup, ginger, chipotle pepper or smoked paprika, soy sauce and orange zest. Cook, stirring frequently, until berries have collapsed, 15 to 20 minutes.
Stir in 4 tablespoons butter. Whir mixture in blender or food processor until smooth.
Reserve 1 cup cranberry mixture.
In a large bowl, pour rest of mixture over wings and toss to coat. Put in refrigerator to marinate, from 2 hours to overnight.
Preheat oven to 425 degrees. Place wings in a single layer on 2 sheet pans lined with foil. Roast until tender and browned, 35 to 45 minutes. (Test a big drumette to be sure.)
Taste reserved sauce and correct seasoning if needed. In a large bowl, toss roasted wings with 2 tablespoons butter and reserved sauce. Serve hot, with bleu cheese dressing and celery.
>Turkey Shepherd's Pie
2 1/2 cups chopped roasted turkey, white and dark meat
1 cup chopped carrots
1 cup chopped celery
1 cup finely chopped onion
2 tablespoons butter
1 1/2 teaspoons flour
1 teaspoon oregano
2 cups chicken broth
1 cup frozen green peas
2 1/2 cups mashed potatoes
3/4 cup grated cheddar cheese
Salt and pepper
Set oven to 400 degrees.
In a large pot over medium heat, melt butter and saute carrots, celery and onion until onion is translucent, about 5 minutes. Add turkey and oregano, sprinkle flour over mixture and stir to combine.
Add chicken broth and turn up heat. Bring to a boil, then reduce to a simmer, cooking until mixture thickens, 5 to 7 minutes. Mix in frozen peas.
Scoop mixture into a baking dish. Cover mixture with mashed potatoes and smooth potatoes into an even layer. Sprinkle choose over top.
Put dish in oven and bake until potatoes and cheese are browning, about 15 minutes. Remove from oven and serve.