Thanksgiving Faves

This was my first year to host Thanksgiving (very exciting!) Just about all of my dishes were from my mom's traditional Thanksgiving recipes. My mom is an amazing cook and any of her recipes are always good. So anyway, every year she makes this delicious Turkey Mulligatawny soup with all the turkey leftovers. It is out of this world and a must-make!

• the carcass of a roast turkey, broken into large pieces
• about 4 1/2 quarts (18 cups) plus 1/3 cup water
• 4 garlic cloves
• three 1-inch cubes of peeled fresh gingerroot
• 1/4 cup vegetable oil
• 4 tablespoons curry powder
  
• 2 teaspoons ground cumin
• 2 granny smith apples, peeled and diced
  
• 4 cups chopped onion
• 3 carrots, sliced
• 1 cup canned unsweetened coconut milk (available at Asian markets, specialty foods shops, and some supermarkets)
• 1/4 cup fresh lime juice, or to taste
• 1/3 cup finely chopped fresh coriander (cilantro) plus coriander sprigs for garnish

Preparation

In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.

In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the apples, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.

Horseradish Carrots

These horseradish carrots are one of my all-time favorite side dishes...one of those that gets all the oohs and ahhs, and really easy to make. I thought it would be fun to get the carrots with the stems and leave about a half inch on.

6 med. carrots - pared and sliced
1/2 c. mayonnaise
4 tbsp. horseradish
2 tbsp. finely chopped onion
1/2 tsp. salt and pepper
1/2 c. crushed saltine crackers
2 tbsp chopped parsley

Cook carrots until tender - drain and place in 1 quart baking dish. Combine mayonnaise, horseradish, onion, salt and pepper. Place on carrots, top with crumbs and parsley.

Bake about 20 minutes at 350°F.