A Few Things

Namely, some expired milk and old turkey bought on sale after Thanksgiving.  Is this grub or slop?

Turkey Noodle Casserole   
Adapted from foodwishes.com
6 Servings 

3 tablespoons butter

3 tablespoons flour

3 1/2 cups cold milk

1 (10-oz) can condensed cream of mushroom soup

1 teaspoon garam masala, or curry powder

1 teaspoon dried tarragon

1/4 cup chopped green onions

1 cup shredded Monterey jack cheese (or cheese of choice, I used fresh grated Parmesan)

1 teaspoon salt, or to taste

12 ounce package dry egg noodles (I used thick homestyle)

3 cups diced cooked turkey (or chicken)

5 oz bag potato chips, crushed into crumbs (more if desired)

Melt butter in a large skillet over medium heat.  Stir in flour.  Cook for 2-3 minutes.  Slowly whisk in cold milk.  Add condensed cream of mushroom soup.  Stir in curry, tarragon, onions.  Bring to a simmer.  Cook for a couple of minutes.  Remove from heat and stir in cheese.  Stir in turkey.

Cook noodles in boiling salted water for 1 minute less than instructions.   Drain, do not rinse.  Add to mixture and stir.

Crush potato chips in a Ziploc bag using a rolling pin or similar item.

Spray 9x13 pan with Pam.  Spread turkey mixture in pan.  Top with crushed potato chips.  Press slightly with fork.

Bake 350 for 30 minutes, until bubbly. 

Variation:  Top with traditional breadcrumb topping

Bubbly Buttermilk

Don't throw it out.  It makes a great dressing or dip.

Buttermilk Dressing

From Betty Crocker

 

1/3 cup buttermilk

1/2 cup mayonnaise or salad dressing

1 tablespoon chopped fresh parsley or 1 t.  dried parsley

1/2 teaspoon instant minced onion

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt 

1 garlic clove, crushed or 1/8 t. garlic powder

 

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

Really Mushy Pears

 The chocolate is perfect for hiding brown pears.

Chocolate-Pear Bread Pudding

Makes one 9x5 inch loaf

From gilttaste.com

8 ounces challah, cut into 1-inch cubes
3 tablespoons unsalted butter
1 cup plus 3 tablespoons light brown sugar
2 Warren pears, peeled, cored, and sliced ¼-inch thick (or whatever you have)
1 ½ teaspoons ground cinnamon
2 tablespoons plus 1 teaspoon juice or juice syrup (my substitution for brandy,  also can use 1 3/4 t. brandy extract plus 5 1/4 t. water)
1/3 cup cocoa powder
1/8 teaspoon fine sea salt
4 ounces bittersweet chocolate, chopped
2 cups half-and-half
3 large eggs, at room temperature
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
Whipped crème fraiche or creme, for serving

1. Preheat the oven to 350°F. Spread the challah on a large baking sheet and toast until golden, about 10 minutes. 
2. In a large skillet over medium-high heat, melt 3 tablespoons butter with 3 tablespoons sugar. Add the pears and ½ teaspoon cinnamon. Cook, tossing occasionally, until the pears are almost tender (but not mushy) and the liquid has reduced to a thick, syrupy glaze, 5 to 7 minutes. Sprinkle the pears with 1 teaspoon brandy. 
3. In a small bowl, whisk together the remaining 1 cup sugar, cocoa, remaining 1 teaspoon cinnamon, and salt. Place the chopped chocolate in a bowl. In a small saucepan, bring the half-and-half to a simmer. Whisk in the cocoa mixture until smooth. Pour the hot liquid over the chopped chocolate and stir until chocolate melts completely. In a medium bowl, lightly beat the eggs and yolks. Slowly beat in the hot chocolate mixture until combined. Whisk in remaining 2 tablespoons brandy and vanilla. 
4. Line a 9 by 5-inch loaf pan with parchment, allowing enough paper to hang over the edges of the pan. Spray with baking spray or coat lightly with butter. Layer half the pears into the bottom of the pan, top with half the bread. Repeat. Pour the chocolate custard over the mixture. Press down lightly with the back of a spoon so that the bread absorbs the custard. Let stand for 1 hour, pressing the bread down occasionally to soak up more of the liquid. 
5. Preheat the oven to 325°F. Place the loaf pan inside a large, deep roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the loaf pan. Bake until pudding is firm to the touch and the bread is golden, 45 minutes to 1 hour. Let cool completely in the pan on a wire rack. Chill pudding for at least 4 hours, until very firm. Grasp the parchment by the overhanging edges and lift out the pudding. Slice and serve, topped with whipped crème fraiche or creme.

Dry, Stale Andies Baking Chips

Just add fat.  And pour over fat.  

Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)

Adapted from The New York Times

Makes about 1 cup for about 6 scoops of ice cream

10 oz. Andes Creme de Menthe baking chips

3 T. coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream. 

Black Walnut Fudge

Fudge is the perfect hiding place for biting black walnuts.  Or any other nut you are trying to get rid of.

Kraft Fantasy Fudge
About 40 2-inch square servings

3 cups sugar
3/4 cup butter or margarine 
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Tip: Use a non-stick pan.  Have a small bowl of ice water ready to test for the stage of a soft ball that doesn't hold its shape. 
 
170 calories per serving or 133 calories per ounce

Comice Pears

Pronounced kuh-MEES.  A fragrant juicy tender pear.  It's like eating delicious perfume. 

Black Walnuts

Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.
 
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.

Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Tip: Chill the storage container in the freezer before placing the ice cream in.