The Mock Turtle's Soup

Lady Jabberwock's recipe blog of many varied and wonderful dishes. Many are favs of the Lady Herself, others are submissions from Tumblrs like you. Submissions are accepted and encouraged! And asks and replies are always welcome.

[mockturtle-soup]

Roasted Tilapia, Potatoes, and Lemons

Ingredients

1  pound  baby potatoes (about 12), halved 1  lemon, thinly sliced 8  sprigs fresh thyme 2  tablespoons  plus 1 teaspoon olive oil kosher salt and black pepper 1/2  cup  pitted kalamata olives 4  6-ounce skinless tilapia fillets 1/2  teaspoon  paprika

Directions

Heat oven to 400° F.

On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.

Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.

Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

PREP: 10 mins

COOK: 40 mins

READY IN: 50 mins

SERVES: 4

[mockturtle-soup]

Maple Roast Turkey and Gravy

Ingredients

     2 cups apple cider     1/3 cup real maple syrup     2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     2 1/2 teaspoons grated lemon zest     3/4 cup butter     salt and ground black pepper to taste     14 pounds whole turkey, neck and giblets reserved     2 cups chopped onion     1 cup chopped celery     1 cup coarsely chopped carrots     2 cups chicken stock     3 tablespoons all-purpose flour     1 teaspoon chopped fresh thyme     1 bay leaf     2 tablespoons apple brandy Directions

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours un-stuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste. PREP: 30 mins COOK: 4 hrs READY IN: 4 hrs 30 mins SERVES: 20

[mockturtle-soup]

Jewish Style Sweet and Sour Brisket

Ingredients

    4 pounds beef brisket     1 cup water     1 cup ketchup     1/2 cup white vinegar     2 onions, sliced     1 clove garlic, minced     3/4 cup brown sugar     1 tablespoon salt Directions

Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving. PREP: 15 mins COOK: 2 hrs 45 mins READY IN: 11 hrs SERVES: 10

[mockturtle-soup]

Stuffed Mushrooms

Ingredients

    3 slices bacon     1/2 (8 ounce) package cream cheese, softened     2 tablespoons grated Parmesan cheese     3 drops Worcestershire sauce     2 dashes ground black pepper     1 pound mushrooms, stems removed     2 tablespoons grated Parmesan cheese Directions

Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes. PREP: 10 mins COOK: 30 mins READY IN: 40 mins SERVES: 6

[mockturtle-soup]

Holiday Brie en Croute

Ingredients

    1/2 package Pepperidge Farm® Puff Pastry Sheets     1 egg     1 tablespoon water     1/2 cup apricot preserves or raspberry jam     1/3 cup dried cranberry, softened*     1/2 cup heated orange juice*     1/4 cup toasted sliced almonds     1 (13.2 ounce) round Brie cheese     1 (26 ounce) package crackers

*To soften cranberries, mix dried cranberries and 1/2 cup heated orange juice in bowl. Let stand 1 minute. Drain and pat dry Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

[mockturtle-soup]

Brown Sugar Smokies

Ingredients

    1 pound bacon     1 (16 ounce) package little smokie sausages     1 cup brown sugar, or to taste Directions

Preheat oven to 350 degrees F (175 degrees C). Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted. PREP: 10 mins COOK: 20 mins READY IN: 30 mins

[mockturtle-soup]

Italian-Topped Garlic Bread

Ingredients

    1 pound package ground Italian sausage     1 loaf crusty Italian bread     1/2 cup butter, melted     2 teaspoons minced garlic     2 cups shredded mozzarella cheese     2 cups diced tomatoes     8 ounces fresh mushrooms, sliced     3 tablespoons grated Parmesan cheese Directions

Preheat oven to 325 degrees F. Crumble and cook sausage in medium skillet until browned. Drain off any drippings. Cut bread into 1 inch slices. Combine butter and garlic in small bowl; brush bread slices with mixture. Arrange on un-greased baking sheet. Combine mozzarella cheese, tomatoes, mushrooms, Parmesan cheese and sausage; spread on bread slices. Bake 10-12 minutes or until cheese is melted and golden brown. Serve warm. PREP: 15 mins COOK: 10 mins READY IN: 25 mins SERVES: 10 slices

[mockturtle-soup]

Spinach and Feta Mini-Calzones

Ingredients

     1 sheet Pepperidge Farm® puff pastry     1 tablespoon olive oil     1 small onion, chopped     1 (10 ounce) package frozen chopped spinach, thawed and     squeezed dry     1/2 cup crumbled feta cheese (plain or flavoured)     1/4 teaspoon ground black pepper Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Heat oil in skillet. Add onion and cook until tender. Add spinach and cook 3 minutes. Stir in feta cheese and pepper. Let cool. Unfold pastry sheet on lightly floured surface. Roll into a 12 inch square. Cut pastry into 4 (3x12-inch) strips and cut each strip into 4 (3 inch) squares. Brush edges of squares with water. Place about 1 tablespoon spinach mixture in center of each square. Fold pastry over filling for form triangles. Press edges to seal. Place pastries on baking sheet. Bake 15 minutes or until golden. PREP: 45 mins COOK: 15 mins READY IN: 1 hr SERVES: 16 pastries

[mockturtle-soup]

Potato Latkes

Ingredients

    2 cups peeled and shredded potatoes     1 tablespoon grated onion     3 eggs, beaten     2 tablespoons all-purpose flour     1 1/2 teaspoons salt     1/2 cup peanut oil for frying     sour cream     apple sauce     chopped green onion Directions

Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot, with sour cream, apple sauce, and chopped green onion on the side. PREP: 10 mins COOK: 30 mins READY IN: 40 mins SERVES: 10 - 12 latkes

[mockturtle-soup]

Winter Fruit Salad with Lemon Poppyseed Dressing

Ingredients

    1/2 cup white sugar     1/2 cup lemon juice     2 teaspoons diced onion     1 teaspoon Dijon-style prepared mustard     1/2 teaspoon salt     2/3 cup vegetable oil     1 tablespoon poppy seeds     1 head romaine lettuce, torn into bite-size pieces     4 ounces shredded Swiss cheese     1 cup cashews     1/4 cup dried cranberries     1 apple - peeled, cored and diced     1 pears - peeled, cored and diced Directions

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat. PREP: 30 mins READY IN: 30 mins SERVES: 12 (1 cup servings)

[mockturtle-soup]

Sesame Green Beans

Ingredients

    1 tablespoon olive oil     1 tablespoon sesame seeds     1 pound fresh green beans, cut into 2 inch pieces     1/4 cup chicken broth     1/4 teaspoon salt     freshly ground black pepper to taste Directions

Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates. PREP: 5 mins COOK: 25 mins READY IN: 30 mins SERVES: 4

[mockturtle-soup]

Cranberry, Sausage and Apple Stuffing

Ingredients

     1 pound sweet Italian sausage, casings removed     1/4 cup butter     6 cups coarsely chopped leeks     3 tart apples - peeled, cored and chopped     2 cups chopped celery     4 teaspoons poultry seasoning     2 teaspoons dried rosemary, crushed     1 cup dried cranberries     12 cups white bread cubes, baked until slightly dry     1 1/3 cups chicken stock     salt and black pepper to taste Directions

Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

PREP: 15 mins COOK: 1 hr 20 mins READY IN: 1 hr 35 mins SERVES: 20

[mockturtle-soup]

Sweet Potato Orange Cups

Ingredients

     6 oranges     3 cups cooked, mashed sweet potatoes     1/2 cup white sugar     1/4 cup orange juice     2 eggs, lightly beaten     1 teaspoon vanilla extract     1 cup butter, softened, divided     1 tablespoon grated orange peel       1/2 cup brown sugar     1/2 teaspoon all-purpose flour     1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare oranges by cutting in half. Spoon out the flesh, leaving a shell. (Alternatively, you can juice each orange half and scoop out the remains, retaining the juice for this recipe.) In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, and flour. Cook until sugar dissolves in melted butter. Arrange pecans decoratively over oranges. Spoon sugar/butter/flour mixture over oranges. Fill casserole dish with water to reach 1/2 inch in depth. Bake in preheated oven for 30 minutes.

PREP: 20 mins COOK: 30 mins READY IN: 50 mins SERVES: 12

[mockturtle-soup]

Plum Pudding

Ingredients

     1/4 cup butter     1/3 cup brown sugar     1 cup milk     12 dates, pitted and chopped     1/2 cup raisins     1/4 cup dried currants     1/4 cup candied mixed fruit peel, chopped     1 orange, zested     1 teaspoon baking soda     1 cup self-rising flour     2 teaspoons ground cinnamon     1 pinch salt

Directions

Well grease a pudding mold. In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold. Cover with a double layer of greased wax paper and steam for 2 hours.

Optional Brandy Sauce Ingredients     2T butter     1/3 C sugar     1/2 C boiling water     2t cornstarch     1/2 C milk     2 egg yolks     2-4 T brandy Directions Melt butter in saucepan, add sugar and boiling water. Mix cornstarch in 2 T milk. Beat eggs with a fork, add remaining milk and beat together and add dissolved cornstarch into saucepan and stir constantly until thick (about 10 minutes.) Remove from heat. When cool, stir in brandy.

PREP: 20 mins COOK: 2 hrs READY IN: 2 hrs 20 mins SERVES: 6

[mockturtle-soup]

Mini Orange Mince Pies

Ingredients

    1 3/4 cups all-purpose flour     1/4 cup confectioners' sugar     2 teaspoons ground cinnamon     2/3 cup butter, softened     2 tablespoons grated orange zest     1/4 cup chilled orange juice     3/4 cup prepared mincemeat pie filling     1 egg, beaten     1/4 cup confectioners' sugar for dusting

Directions

Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with chilled orange juice, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed. Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg. Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving. PREP: 25 mins COOK: 15 mins READY IN: 40 mins

[mockturtle-soup]

Fruit Pizza

Ingredients

    1 (18 ounce) package refrigerated sugar cookie dough     1 (8 ounce) package cream cheese, softened     1 (8 ounce) container frozen whipped topping, thawed     1/2 cup white sugar     1 pinch salt     1 tablespoon cornstarch     1/2 cup orange juice     2 tablespoons lemon juice     1/4 cup water     1/2 teaspoon orange zest

    Assorted fruits (sliced strawberries, kiwis, blueberries, bananas, etc.)

Directions

Preheat oven to 350 degrees F (175 degrees C). Press cookie dough flat into greased pizza pan. Bake for 10 to 12 minutes. Allow to cool. In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas or apple slices are used, dip them in lemon juice so they don't darken. Then make the sauce to spoon over fruit. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve. PREP: 30 mins READY IN: 30 mins

[mockturtle-soup]

Suphganiot

Ingredients

     4 cups self-rising flour     2 eggs     2 (8 ounce) containers yoghurt     2 tablespoons white sugar     1 pinch salt     2 tablespoons vanilla sugar     3 quarts vegetable oil for frying

Directions Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes. Form the dough into balls with a 2-inch diameter. Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the suphganiot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the suphganiot cool and drain on paper towels. PREP: 50 mins COOK: 10 mins READY IN: 1 hr SERVES: 6