Thanksgiving Cookbook

November 24, 2014  |  By  | 

1 First Course: Appetizers Second Course: Main Dish Thrid Course: Dessert 2 3 Southern Biscuits Ingredients:  2 cups flour  4 teaspoons baking powder  ¼ teaspoon baking soda  ¾ teaspoon salt  2 tablespoon butter  2 tablespoons shortening  1 cup buttermilk, chilled Directions: 1. Preheat oven to 450 degrees. 2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. 3. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into 1- inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first.) 4. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Fried Ravioli Ingredients:  Olive oil, for frying  1 cup buttermilk  2 cups Italian-style bread crumbs  1 box store-bought cheese ravioli (about 24 ravioli)  ¼ cup freshly grated Parmesan  1 jar store bought marinara sauce, heated, for dipping Directions: 1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. 2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. 3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. 4. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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