For anyone who does not want to cook on Thanksgiving, The Junior League of Houston is offering a full Thanksgiving dinner to-go. The dinner serves between 10 and 12 people at a cost of $200. (no tax on Thanksgiving meal or side dishes). Sales of the to-go dinners benefit the League’s community efforts, which will provide approximately $2 million in trained volunteer time and direct financial support to 37 community programs in 2012 including the Houston Food Bank, Houston Areas Women’s Center and Texas Children’s Hospital.
Catherine McCoin, president of the Junior League of Houston, and Malcolm Rowland, general manager, show food radio talk show host Cleverley Stone how to make cranberry relish and smoked gouda mashed sweet potatoes. Call 713-622-5965 to place orders.
For more information about the dinners, visit http://www.juniorleaguehouston.org/?nd=pantry.
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For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Cranberry Relish
The Junior League of Houston
Ingredients
1 cup Water
1 cup Sugar
12 oz. Fresh Cranberries
1 tsp. Orange Zest
Directions
1. Combine sugar and water in a sauce pan and bring to a boil.
2. Add cranberries and orange zest and bring back to a boil.
3. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat, cool, cover and refrigerate until ready to serve.
Smoked Gouda Mashed Sweet Potatoes
The Junior League of Houston
Serves 6
Ingredients
4 tablespoons butter
3 tablespoons heavy cream, divided
1/2 teaspoon coarse salt
1 teaspoon sugar
1/8 teaspoon cayenne pepper
2 pounds sweet potatoes, peeled and cut into ¼ inch slices
½ cup shredded smoked gouda cheese
6 strips bacon, cooked crisp and crumbled
2 green onions, chopped
Directions
1. Heat butter, 2 tablespoons cream, salt, sugar, cayenne and sweet potatoes in a large sauté pan over medium low heat.
2. Coat potatoes, reduce heat to low, cover and cook until potatoes are very tender, 30/40 minutes.
3. Stir occasionally.
4. Remove from heat, add the cheese and the remaining cream.
5. Cover for 1 to 2 minutes until the cheese melts.
6. Mix thoroughly to mash potatoes.
7. Top with the bacon and green onions just before serving.