Thanksgiving Meals and Donations
Thanksgiving is a day that to many of us is all about Family, Food and Football...
Bbut it 's also a day to get together and enjoy our friends, family and everything we have to be thankful for.
So here are some great ways to celebrate from the classics to new spins on old favorites.
97.9 WRMF TEAM UP WITH PBSO,
BLUE BELL ICE CREAM & COUNTY ICE
FOR LOCALTURKEY DRIVE AT PUBLIX SUPERMARKETS
Saturday, November 17th from 11am-3pm
Join 97.9 WRMF and the Palm Beach Sheriff’s Office Saturday November 17th at Publix from 11-3p to donate turkeys at in Boynton, Jupiter and Royal Palm Beach
On Saturday, November 17th from 11:00 a.m. to 3:00pm, radio personalities Joe Raineri, Deena Lang, Jennifer Ross, Dave Brewster and Tracy St. George from 97.9 WRMF will be live at the Publix Supermarkets collecting donations of frozen turkeys and/or monetary contributions, for the 2012 Unified Local Food Drive.
Palm Beach Sheriff’s Office Deputies & representatives from Blue Bell Ice Cream will also be on hand for this heartwarming community event.
Always wanting to give back to the community, Blue Bell Ice Cream shall present a ½ gallon of one of their new delicious Holiday Favorites to the first 100 people who stop by and donate a frozen Turkey.
These generous donations provided by members of our community will help make a difference this holiday season to those who need it most. All donations stay local!
Date: Saturday, November 17, 2012
Time: 11:00 a.m. to 3:00pm
Join Deena Lang at
1180 Royal Palm Beach Blvd.
Royal Palm Beach, FL 33411
Store Manager: Ken Kuss
(Crossroads Shopping Plaza/Okeechobee & Royal Palm Beach Blvd.)
Join Joe Raineri at
501 SE 18th Avenue
Boynton Beach, FL 33483
Store Manager: George Shelby
Join Jennifer Ross at
5500 Military Trail
Jupiter, Fl 33483
Store Manager: Andy DeLong
Here are some old and new ways to cook your bird this year.
While the turkey might be center stage for the meal, here are a couple of new spins on the classic pumpkin pie that really take the cake.
Pumpkin Molasses Cheesecake:
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped toasted pecans
2 tablespoons sugar
1/3 cup melted unsalted butter
3 (8-ounce) packages light cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons molasses
1 cup canned pumpkin
2/3 cup heavy cream
Maple syrup (optional)
1. Preheat oven to 325F.
2. To prepare the crust, combine crumbs, pecans, sugar and butter in a large bowl. Press evenly on bottom and 1 inch up the sides of a 9-inch springform pan.
3. To prepare the filling, in a large mixing bowl beat cream cheese with a mixer until smooth. Add sugar, eggs, flour, cinnamon, ginger, nutmeg and molasses; beat until evenly blended. Beat in pumpkin and cream. Pour into crust. Place pan on baking sheet. Bake 50 minutes or until nearly set. Turn oven off and leave cake in oven with door closed 1 hour.
4. Remove from oven and run a knife around edge of cake to loosen from pan. Cool to room temperature on a wire rack. Refrigerate 8 hours to overnight.
5. To serve, remove springform side. Drizzle with maple syrup if desired. Serves 14.
Coconut and Sweet Potato Pumpkin Pie with Gingersnap Crust
1 recipe Gingersnap Crust
1 (15-ounce) can sweet potatoes in syrup, drained and mashed
3/4 cup solid pack pumpkin
2/3 cup sugar
3/4 cup coconut milk
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup sweetened coconut flakes, divided
To prepare the filling, combine mashed sweet potatoes, pumpkin, sugar, eggs, coconut milk, ginger, cinnamon, allspice and salt in a bowl; whisk until smooth. Sprinkle 1/2 cup of the coconut flakes into the bottom of the cooled Gingersnap Crust. Gently pour pumpkin mixture over coconut. Bake on a baking sheet until the filling is just set, 60 to 65 minutes. (Note: If the crust around the edges of the pie begins to get too brown, loosely cover the edges with aluminum foil.)
While pie bakes, place remaining 1/2 cup coconut in a medium nonstick skillet over medium heat. Cook, stirring, until lightly browned, 5 to 7 minutes. Transfer to a bowl and let cool.
Remove pie from oven and set on a wire rack. Immediately sprinkle with cooled toasted coconut and let pie to cool 1 hour. Chill at least 3 hours before serving.
Pear and Cranberry Pumpkin Pie
1 recipe Cornmeal Butter Crust
3 firm but ripe Bartlett pears, peeled, halved, cored and coarsely chopped
1/4 cup red wine or port
1/2 cup turbinado or brown sugar
Juice of 1 lemon
1/4 teaspoon fresh grated nutmeg
1/4 cup dried cranberries
1/4 cup water
1 (15-ounce) can solid pack pumpkin
3/4 cup sugar
1 cup heavy cream
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
To prepare the pear topping, combine pears with wine, sugar, lemon juice and nutmeg in a 9-inch skillet. Bring to a simmer and cook, covered, 10 minutes. (Pears will be firm, but tender.) Remove from heat and set aside. Rehydrate cranberries in ¼ cup water.
Preheat oven to 350F.
To prepare the filling, combine pumpkin, sugar, eggs, heavy cream, vanilla extract, pumpkin pie spice and salt in a bowl; whisk until smooth. Pour into the bottom of Cornmeal Butter Crust. Bake on a baking sheet 55 minutes. Remove from oven and spoon pear topping over top of pie. Drain cranberries and sprinkle over top. Return pie to oven and bake until filling is just set, about 25 minutes longer. Transfer pie to a wire rack and let cool 1 hour. Chill 3 hours before serving.
Leftovers for lunch!
We know that there will always be leftovers, sometimes the best part of the holiday, but after a few days they can start to get boring so here are a few ways to jazz up your leftovers.
Leftover Turkey Pot Pie
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts
Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Tender Potato Biscuits
2 1/2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup sugar
1/4 cup butter or margarine
1 1/2 cups leftover mashed potatoes
1 egg, beaten
1/3 cup cold water
1/3 cup milk
extra milk for brushing the tops
Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, stir together the flour, baking powder, salt, and sugar. Cut in butter, until pieces of butter are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and milk. Stir into a loose dough using the fork.
Turn dough out onto a floured surface, and knead for 6 or 8 times so the dough holds together. Pat the dough out to about 3/4 inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with a bit of milk.
Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.
Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce
3 Golden or Red Delicious apples, peeled and chopped
2 teaspoons lemon juice
1 cup apple cider
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 cup prepared whole berry cranberry sauce, store bought or homemade
3 cups smashed or leftover mashed potatoes*
Water or milk, as needed to thin potatoes
2 cups grated Cheddar
2 scallions, finely chopped
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and pepper
Drizzle vegetable oil
Paprika, to garnish, optional
Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberrysauce to warm through and combine.
Heat a large nonstick skillet over medium heat.
Place potatoesand water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
Add a drizzle of vegetable oiland a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
Serve potato-cheddar cakes with warm cran-apple sauce for topping.