In This Menu:
- Thanksgiving Turkey Noodle Soup
- Cherry Almond Coffee Cake
This week I am doing a couple of recipes for the “day after” Thanksgiving. You still have those people at your house. You’re worn out after a day of cooking and eating. These are pretty easy and should make your guests’ stay even more enjoyable. Of course if you want them to leave, you might consider doing something different!
Thanksgiving Turkey Noodle Soup
I’ve talked about my wife’s grandmother, Margaret Mitchem, in previous blog entries. She grew up on a farm and worked hard her whole life. She had an incredibly independent spirit and believed a person could accomplish anything they set their mind to. She didn’t suffer fools in her kitchen and even I, one who had had some experience cooking, was a little intimidated when I first cooked with her. She showed me how to make the noodles in this recipe by hand. I had always used a pasta machine in my previous attempts at making noodles, where in contrast she learned to make pasta in a time far removed from pasta machines. I like her method better. Maybe it is just the fact that the noodles are handmade that makes them so good. Probably more likely it is the technique that requires one to gradually mix in the flour and then hand-knead the dough. This process relaxes the glutens in the flour allowing them to stretch perfectly so they have the perfect “mouth feel”. It doesn’t really matter which way you do it as it comes down to personal preference. I just know that Margaret’s noodles are the best. She passed a few years ago at the age of 104 and she was one of the best chefs I have ever met.
A couple of hints when making the noodles; don’t think about mixing the flour with the eggs. Rather, just think about mixing the eggs together. While you are stirring the eggs, they mix with the flour naturally.
- 1 turkey carcass
- 4 carrots, cut into ½ inch dice
- 4 stalks celery, cut into ½ inch dice
- 2 onions, cut into ½ inch dice
- 1 bay leaf
- 2 parsley sprigs
- 1 tablespoon finely chopped fresh thyme
- 2 tablespoons “Better than Bullion” chicken base
For the Noodles:
- 3 cups flour
- 2 teaspoons salt
- 2 eggs
Break up turkey carcass and place bones in a large saucepan or stock pot. Add ½ of the carrots, celery, and onion. Add the bay leaf, parsley, thyme, chicken base and water. Slowly bring to a boil and simmer, covered, 2 hours. Uncover and simmer 1 hour longer to reduce liquid. Make noodles while soup is simmering.
In a medium bowl, mix flour with salt. Place flour in a mound on a clean work surface or cutting board. Make a well in the center of the flour mound. You can do this by pressing you measuring cup into the center of the mound. Break the eggs into the well. With a fork, carefully start mixing the eggs together. Continue mixing until most of the flour is incorporated and you have smooth dough. Knead the dough for 10 minutes, then cut into two pieces. On a floured surface, roll each dough ball out until almost transparent. Roll up dough and cut into desired lengths. Sprinkle some more flour over dough to keep it from sticking. This will also help thicken your soup.
Finish the Soup
Strain stock into large bowl. Discard bones and vegetables, returning any meat to the broth. Return soup to the cooking pot. Add the remaining carrot, celery, and onion. Bring to a boil again, reduce heat, and simmer, covered, until carrots and celery are tender (about 30 minutes). Add noodles to soup, stirring gently. Cover and let noodles cook and broth thicken for about 10 minutes. Serve.
Cherry Almond Coffee Cake
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ 21-ounce can cherry pie filling
- ½ cup thinly sliced almonds
For the Icing:
- 6 tablespoons confectioners’ sugar
- 1 tablespoon water
- 1 teaspoon vanilla
Preheat oven to 350°F. Butter 10-inch diameter spring form pan. Cream together sugar and butter. Add eggs, extracts and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 45 minutes. Cool in pan.
Mix ingredients for icing in a small bowl and drizzle over cake.