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| Posted: Mon Oct 21st, 2013 05:58 pm |
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1st Post |
boojum
boojum
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Ok, this is the planning thread for Vargr and I to put together the menu we are going to cook for thanksgiving this year. This first post will have the dishes we are going to make. The latter posts will have the recipe's for each dish.
Expected guests: 9, Boojum, Shadowcat-X, Vargr, Melchar, Gilrandir, John, Mark, Noreene, and Don.
APPETIZERS
Salmon/Cracker Appetizer
Devilled Egg/Cracker Appetizer
Cheese Ball
ENTREES
Honey Baked Ham
Smoked Jalapeno/Orange Turkey Breast
Oven Roasted Jalapeno/Orange Turkey Breast
Turkey Gravy
VEGGIES
Brussels Sprouts with Balsamic Vinaigrette
Green Bean Casserole
Pressure Cooker Corn (Niblets & Creamed)
STARCHES
Mashed Potatoes
Sweet Potato Casserole
Dressing/Stuffing
SALADS/RELISH
Baby Greens Salad with Raspberry Vinaigrette & honey glazed walnuts
Cranberry Relish
DESSERTS
Brown Sugar Cinnamon Pullapart
Pumpkin Pie - Mark will bring
Apple/Pear Caramel Crumble (with ice cream)
Vanilla Ice Cream
Whipped Cream - Mark will bring
TIMELINE: (draft)
More than 1 Day In Advance
Make Crown Roll pull apart and freeze. (Saturday)
Smoke Turkey and make reduction. (Saturday)
Roast Turkey (Saturday)
Buy Honeybaked Ham (refrigerate)
Mix up Orange/Jalapeno sauce for Turkey
Make Cranberry Relish/Sauce
Roast Turkey necks/wings & Veggies for Gravy (Tuesday)
Smoke Turkey Breast, thighs, legs (Tuesday)
Smoke Salmon for Appetizers (Tuesday)
Make Turkey Stock for Gravy (Saturday)
Prepare "make ahead" Gravy (Tuesday)
Prepare Apple Cider Gravy (Turkey Roasting day)
Tear up bread for stuffing, let sit out 1 day to get stale (Tuesday)
Make Dulce de Leche from sweetened canned milk (PC - Stove top)
Day Before Thanksgiving
Make & refrigerate Turkey Gravy (stock pot – stove top)
Prepare Sweet Potatoes in Casserole for baking (Baking tin)
Prepare Green Bean Casserole for baking (Baking tin)
Prepare Turkey Dressing for baking (Baking tin(s)
Slice Brussels sprouts, dice shallots & bacon for frying (zip bags)
Make Pear/Apple Caramel (Stove top)
Make Crumble topping for Pear/Apple (ziplock)
Make Deviled Egg mixture and slice eggs for crackers
Make Smoked Salmon pate for crackers
Make bacon cheese ball for appetizers
Make corn Niblets and Creamed Corn (PC - Stove top)
Dice, slice, chop and zip bag garnishes for crackers
Take Crown Roll out of the freezer.
Thanksgiving Day
Make up appetizer trays (salmon and eggs)
Set up appetizers and cheese ball
Bake Turkey Dressing (40-45 min @ 400)
Bake Brussels Sprouts (25-30 min @ 400, finish in broiler)
Bake Green Bean Casserole (25-35 min @ 400, finish in broiler)
Bake Sweet Potato Casserole (25-35 Min @ 400, finish in broiler)
Warm Turkey Gravy
Warm Smoked Turkey
Warm Mashed Potatoes
Warm Orange/Jalapeno Sauce
Warm Corn
Warm Crown Roll Cinnamon pull apart
Fry bacon & shallots for Brussels (15 min before Brussels are done) mix w/Balsamic
Transfer Brussels to bowl for serving, toss with Balsamic & Bacon mixture
Make and toss salad (fry honey glazed walnuts for salad?)
(While enjoying the meal or after, make desserts)
Make “pull apart†bread for baking
Bake Pull Apart bread
Bake Pie
Top and bake Apple/Pear Caramel crumble
Last edited on Wed Nov 13th, 2013 01:43 am by Vargr
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| Posted: Mon Oct 21st, 2013 06:37 pm |
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2nd Post |
Vargr
Vargr
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Roasted Brussels Sprouts w/Bacon, Shallots, and Balsamic topping.
Ingredients:
1 lb Fresh Brussels Sprouts
3-4 Med Shallots, minced
3 Strips Thick Bacon, diced (use low sodium/turkey bacon if desired)
2 Tbl Good quality Olive Oil
2-3 Tbl Aged Balsamic vinegar
Kosher Salt
Fresh Ground Black Pepper
Directions:
Preheat oven to 400 degrees F.
Clean and slice Sprouts into quarters (unless they're very small, then halves are okay).
Place in small bowl. Pour 2 Tbs Olive Oil over Sprouts and toss to coat.
Pour Sprouts onto cookie or baking sheet and spread into a single layer.
Bake @ 400 degrees for 25-30 minutes. Set oven to “Broil†mode for last 3-4 minutes for extra crispness.
While Sprouts are baking, fry the diced bacon until just starting to crisp.
Add minced shallots and reduce heat. Saute with bacon until shallots are tender and translucent, and starting to toast to brown.
Turn off heat and add the Balsamic vinegar. (Use a good quality vinegar if you can get it. If you can sip a teaspoon of it and not wince at the vinegar flavors, that should be a good choice.)
Stir vinegar into the bacon-shallot mixture. If Sprouts have a while to finish, leave on low heat to stay warm.
Remove Sprouts from oven and transfer to serving bowl. Pour bacon-shallot-balsamic mixture over Sprouts and toss/mix until all are coated.
Sprinkle with Kosher salt and grind some black pepper over them, to taste. (Allow guests to season individually, to lower the sodium count)
Enjoy immediately!
Makes about 5-6 side servings.
Optional: Sprinkle with toasted almond slices when in serving bowl for added garnish and crunch.
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Oct 21st, 2013 06:48 pm |
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3rd Post |
Vargr
Vargr
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Holiday Mashed potatoes "Supreme"
2-3 parsnips
3 gold fleshed (Yukon gold) potatoes
4 Russet potatoes
Peel and section each potato into ½ inch slices. Make the parsnip slices just a bit smaller, as they tend to take longer than the potatoes to cook. Add to a large (at least 4 qt pot, filled enough to cover by an inch) pot of salted water (about 1 Teaspoon salt). Add 3 Tablespoons dried parsley and 1 Tablespoon granulated garlic powder or dried minced garlic. Bring to rolling boil. Boil until parsnips are "fork tender".
Drain the water off the potato/parsnip mix and return the pot to the stove. Turn heat off (for electric) or down to the lowest setting (for gas), and let the residual heat boil away any remaining water in the bottom of the pot for a minute or so. (Make sure the mixture doesn't scorch on the bottom). Then turn off the heat (if gas). Getting rid of the excess water helps the 'taters pull all the moisture from the flavored mix you'll add later, and not from the less tasty water.
While the veggies are boiling...
In a small sauce pan, add;
1C "whole" milk (or mix half 2% with half "half-n-half")
1/2 - 3/4 stick of unsalted butter
2 heaping Tablespoons Roasted Garlic
1 block Cream cheese, cut into 1/2 inch chunks.
2 Teaspoons salt. (reduce to 1 tsp or eliminate for reduced sodium)
1 Teaspoon white pepper (can use "regular" pepper as well)
2 Tablespoons dried parsley
¼ Teaspoon Marjoram or Tarragon (optional)
Bring to a simmer, stirring frequently, until the cream cheese is mostly melted and the mixture is very hot but NOT boiling.
Smash the potato/parsnip mix with a hand potato masher until coarsely mashed (I like a bit of lump texture in my potatoes. If you like them smoother, use a hand-mixer to whip them when adding the liquid.). Pour in the hot milk and cheese mixture, and mash or whip together until well combined.
Lower temperature to lowest setting or put in a "keep warm" oven (gas stoves will tend to scorch the bottom, even at lowest setting), and let mixture "rest". covered, at least 10 minutes for the flavors to fully combine.
Taste, and add salt and pepper as desired.
~~~~~
You can find the already-roasted, minced garlic at just about any market. You could certainly roast or saute your own. Or if you like a more pungent garlic flavor, substitute a bit of fresh mashed/minced garlic for the more nutty and mellow roasted garlic.
For a twist, you can also replace all or most of the garlic with caramelized onions. Wuffy would think about 1/2 cup or so in the saucepan would be a good start there. Perhaps mix some directly into the potatoes during the mashing/mixing stage. This onion-y version would go especially well with roast beef!
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Oct 22nd, 2013 12:34 am |
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4th Post |
Vargr
Vargr
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Holiday Green Bean Casserole
(No Canned Soup - low sodium version)
For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
    (Option - use assorted "wild" mushrooms for more flavor)
1 teaspoon kosher salt (reduce even more for low sodium diets)
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth (subs. Veg. broth for vegetarian dish)
1 cup half-and-half
1 Container French fried onions
Directions
Preheat the oven to 400 degrees F.
Bring a gallon of water to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the fried onions and all of the green beans. Place into the oven and bake until bubbly, approximately 15 minutes.
Set oven to Broil. Top with the remaining onions. Broil until onion topping is warmed and toasted.
Â
Remove and serve immediately.
Last edited on Tue Nov 26th, 2013 05:23 pm by Vargr
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Oct 22nd, 2013 12:39 am |
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5th Post |
Vargr
Vargr
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Cranberry Orange Ginger sauce
A zesty cranberry sauce with distinct ginger and orange notes, and a touch of spice. Tangy and complex.
Ingredients:
1 Bag (16 oz) Fresh Cranberries
1 C Brown Sugar
1/2 C Apple Juice (or cider)
1 Can (11 oz) Mandarin Orange Slices
Juice from Canned mandarin orange slices (approx 1/2 C)
Orange Juice (to come up to 1/2 C total juice, as needed)
1 1/2 Tbs Fresh Ginger, minced fine
zest from 1 Orange (grated or minced fine)
1/2 tsp High quality Cinnamon powder
1/4 tsp Nutmeg
Optional - 1/2 C chopped walnuts
Preparation:
Combine all ingredients except cranberries, orange segments, and (optional) walnuts in a medium, heavy saucepan. Bring to boil, stirring, until sugar dissolves.
Add cranberries and simmer over medium heat until berries pop (about 10-12 minutes). Stir in mandarin orange slices and (optional) walnuts.
Cool to room temperature and refrigerate. Can be eaten immediately when cooled, but the flavors combine even better when refrigerated for a couple hours, or over night.
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Oct 22nd, 2013 12:58 am |
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6th Post |
Vargr
Vargr
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Holiday Sweet Potato Casserole
Ingredients:
1 Lg and 2 "regular" cans yams/sweet potatoes
1/4 C brown sugar
1/4 C Maple Syrup (get the real if you can)
Nutmeg, ground
Allspice, ground
Cinnamon, ground
Cardamon, ground
Ginger, ground
Mini Marshmallows (optional)
Preparation:
Preheat oven to 400 degrees.
Drain the yams/potatoes from the large can and place the yams in the bottom of the casserole dish. Add 2-3 tablespoons of the juice/syrup from one of the other cans of yams. Using a potato masher, coarsely mash up the potatoes and juice to make a thick layer on the bottom of the dish.
Dot the bottom layer with butter. Sprinkle a light dusting of each of the spices over the bottom layer. Cover the layer with half the brown sugar and half the maple syrup.
Remove the remaining sweet potatoes from their cans, reserving the juice. Place the whole sweet potatoes/yams from the 2 "regular" cans on top of the mashed layer. Sprinkle a very light dusting of the spices over them, and add the rest of the brown sugar and maple syrup.
Pour just enough juice over the whole sweet potatoes to come about 1/2 way up the sides of the potatoes.
Cover with tinfoil, and bake at 400 degrees until hot and bubbly, and the sauce has thickened slightly (about 25-30 minutes).
Remove foil.
If not using marshmallows, bake another 10 minutes to allow sauce to thicken more.
If using marshmallows, cover the top with a layer of marshmallows. Set oven to Broil. WATCHING CAREFULLY (will go from "nice" to "carbonized" in moments!), broil until marshmallows puff and brown toasty on tops, and start melting down into the potatoes.
Remove and allow to rest for 5 minutes or so, for sauce to "set up" and molten marshmallows to cool to safe temperatures.
Makes approx 8 servings.
Last edited on Mon Nov 11th, 2013 06:29 pm by Vargr
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Oct 22nd, 2013 01:29 am |
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7th Post |
Vargr
Vargr
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Pressure Cooker Corn
(On the Cob, Niblets, or Creamed versions)
Basic Process - Pressure Cooked Sweet Corn
1 Ear of fresh sweet corn per person (or two if hungry crowd)
1-2 Cups water
Optional seasonings: Savory, nutmeg, thyme, rosemary or tarragon
Strip off the outer layer of husks, but leave the inner leaves intact, covering the corn cobs. Trim off all but about 1 inch of the stem. If the husks are longer than the corn, trim off all but about 2 inches above the pointy end of the corn.
Put 1 to 2 cups water in the Pressure Cooker (each model varies). Sit a steamer basket, trivet, or rolled up foil balls in the bottom to keep the corn from touching the bottom of the cooker.
Optional: Add desired seasonings to water. The steam will embed a faint scent/flavor of the chosen herb into the corn.
Lay corn in the cooker, criss-crossing if desired. A 4 qt cooker should hold about 6 ears.
Cover and cook at pressure for 3 minutes for crispy kernels, 4-5 minutes for softer.
Use quick/cold water release and remove corn.
With oven mitt, hold corn and slice off stem and about 1/2 inch up the cob. With a few shakes, the corn will normally slide out of the husks, taking all the silk with it.
Slather with butter, etc, to taste!
NIBLETS Version
After removing corn from cooker and removing husks, using sharp knife, cut corn from cobs.
Place in bowl, at 1 Tablespoon unsalted butter. Add a dash of the same herb(s) used in the cooking water, if desired. Stir gently.
Salt and pepper to taste.
CREAMED Version
Start with 6-8 or more corn cobs; cook as above.
After removing corn from cooker and removing husks, using sharp knife, cut corn from cobs.
In a small sauce pan, melt 1/2 stick butter. Place 1/2 of corn kernels in the pan and using a potato masher or stick blender, mash/blend corn until all kernels are broken up and crushed.
Slowly add 1/3-1/2 C of heavy cream and a bit of sugar (1/2 tsp) and a dash of nutmeg (about 1/8 - 1/4 tsp).
Mix in remaining whole kernels and allow to simmer gently for a few minutes.
Pour into serving bowl, season to taste with pepper and salt.
(Makes approx 6 servings creamed servings.)
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Wed Oct 23rd, 2013 06:41 pm |
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8th Post |
Melchar
Administrator
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<<This is sounding incredibly toothsome! I am so very glad Trey & I are invited!! This will be a superb feast!!!>>
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| Posted: Wed Oct 23rd, 2013 11:33 pm |
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9th Post |
Vargr
Vargr
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Melchar wrote: <<This is sounding incredibly toothsome! I am so very glad Trey & I are invited!! This will be a superb feast!!!>>
I'm really, REALLY looking forward to this too! So happy you and Trey can attend!
If you have a special traditional dish you'd like to add to the list, please let us know! I know many folks have foods that sorta "have to" be at the feast, or it seems something is lacking. For example, I always make a side of black eyed peas at New Years, to honor mom's "good luck" addition to our menu.
Also, the menu at the start gives most, but not all the details. For example, though there's a baby greens salad listed, it doesn't say that we'll also be making a "naked greens" salad for Trey and folks who want theirs "unadorned". Nor that the "baby greens" will include mandarin orange slices to pair with the glaze for the turkey, and some warmed sweetened nuts (glazes walnuts, perhaps) for a bit of crunch and "specialness". And, as you can see from the recipe itself, we're considering making the corn "2 ways" so the "creamed" and "not-creamed" fans can each get their favorite. *grins*
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Nov 11th, 2013 02:25 pm |
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10th Post |
boojum
boojum
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New Turkey Recipe. *UPDATED*
OK, I took some things that we have done in the past, remixed them, and came up with this for the turkey this year. I will be buying boneless turkey breast and turkey thighs this year, instead of a whole turkey. I feel it will be easier to get the different thicknesses of meat done properly if they are separate.
We are not going to go boneless, so I'm going to take advantage of the cavity on the bird to add some additional flavor.
Orange Juice Salt-Free "brine"
2 gallons of orange juice.
1 quart pineapple Juice.
Handfull of chinese Chili peppers.
Vargr's Rub
1.5 Smoked Spanish Paprika, Sweet (From Spice House)
1 Crushed Rosemary
1 Thyme
1 Marjoram
1 Celery Salt
1 Granulated Garlic
.5 Black Pepper
1. Put handfull of chili peppers into orange juice 1 week in advance, allow orange juice to meld flavors with chili's.
2. Put Orange Juice/Pineapple Juice into big red bucket, put turkey in bucket, put in refrigerator for 3 days.
3. Take Turkey out of "brine" rub with Vargr's rub.
3.5 Stuff turkey cavity with green onions, garlic, rosemary, thyme, sage, and orange wedges.
4. Smoke turkey in smoker with white oak/cherry wood.
5. Filter "brine" to get rid of chili's and such.
6. Put some into large pot and reduce down by 1/2
7. Mop the Orange Juice mop onto the outside of Turkey as it cooks.
8. When turkey is done, reduce orange juice brine down to syrup to use as sauce.
9. Wrap turkey in foil and allow to rest until cool.
10. Slice turkey, place in foil pans with foil cover, place in fridge to keep.
11. Reheat Thanksgiving morning.
Last edited on Tue Nov 12th, 2013 04:30 pm by boojum
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| Posted: Mon Nov 11th, 2013 10:04 pm |
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11th Post |
Vargr
Vargr
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Apple-Pear Brandy-Dulce Crumble
A sweet and fragrant mix of apples and pears, in a luxurious Dulce de Leche brandy-caramel sauce, with a crunchy crumble topping. The brandy kicks up the taste, but there’s no alcohol left by serving time.
This recipe is actually 2 recipes: Dulce de Leche (pressure cooker version) and the Apple/Pear Crumble.
DULCE DE LECHE:
An absolutely simple recipe, but so rich and flavorful!
Ingredients:
1 can Sweetened Condensed Milk (NOT Evaporated Milk!)
2 C Water
Put a steamer basket or trivet into the pressure cooker. Ensure the can(s) of milk do NOT touch the sides or bottom of the cooker! Add 2 cups water. Cover and cook on high pressure for 15 – 20 (or more) minutes. Remove from heat and allow to cool without releasing pressure or cooling with water (use Natural release). Caramel gets darker with longer cooking, but too long can add bitter notes. Make sure cans are completely cool (room temperature) before opening (refrigerate if desired to speed cooling). It make take a couple hours for the cans to cool off.
(Dulce can be done days or a week in advance.)
Apple-Pear Filling
Ingredients:
1 can Dulce de Leche caramel
3 Slightly Tart Apples (Granny Smith or similar)
4-5 Pears (depending on size) (Red or Bosc)
2-3 Tbs Unsalted butter
2-3 Tbs Brandy
2 Tbs Lemon Juice
Lemon Zest
1 Tbs Brown Sugar
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Allspice
½ tsp Vanilla
Peel, core, and slice the pears and apples into segments.
Melt the butter in a large, heavy skillet. Add spices and brown sugar. Stir together and let sugar begin to melt a little. Add apple slices and sauté until tender. Add pear slices, lemon, zest, and vanilla. Stir and sauté until all the flavors meld and pears are tender.
Remove from heat, add brandy, and CAREFULLY flambé. Stir. Add Dulce de Leche caramel. Stir to coat and combine.
Crumble Topping:
Ingredients:
3 Tbs Sugar
1 tsp Cinnamon
¾ C All Purpose Flour
6 Tbs Butter (Cold! Cut into pieces)
In a bowl, combine Crumble ingredients and mix with fingers until it resembles course crumbs.
ASSEMBLE:
Pour apple pear mixture into baking dish. Cover with Crumble topping. Sprinkle lightly with brown sugar or maple sugar. Bake at 350 degrees until topping it toasty and browned (about 25-30 minutes). (May want to put a bit of foil under on the shelf under the pan in case of bubble-overs.) Remove and let cool a little (filling will be VERY hot).
Serve with scoops of ice cream!
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Nov 11th, 2013 10:26 pm |
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12th Post |
Vargr
Vargr
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Fruit Cream Cracker Appetizers
A super easy and wonderfully tasty appetizer. Soft cream cheese, home-made preserves, and a crisp cracker. Really not a recipe - just an "assembly instruction". But still a tasty addition to a holiday spread.
Ingredients:
1 Pk Water Crackers (or similar "neutral" cracker)
1 Jar Fruit Preserves (Any fruit will do, the more flavorful and fresh, the better!)
1 Pk Cream Cheese (softened)
Spread some of the cream cheese on the cracker. Don't go to the edge (so guests can pick them up without getting cheesy-fingers). Add a small dollop of the preserves on top of the cream cheese. Arrange artfully on a serving tray.
Note: Using several types of preserves adds variety and appeal.
Note 2: Savory versions with smoked salmon, capers, pickled artichoke leaves, etc., make a wonderful contrast to the sweet crackers. Mix and match on your appetizer tray. The cream cheese will help some of the more "juicy" toppings (like capers, artichokes) keep from making the crackers soggy.
Last edited on Tue Nov 12th, 2013 12:07 pm by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Nov 11th, 2013 11:26 pm |
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13th Post |
Vargr
Vargr
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Grandma’s “Traditional†Turkey Dressing
This can be an inside or “outside the bird†dressing for those occasions (like deep frying, smoking, etc) that you don’t have a bird you can stuff. It gets flavor from an assortment of veggies, sautéed and seasoned before adding to the mix, and fried ground turkey mixed into the dressing. Turkey stock and butter moisten it.
Ingredients:
2 loaves bread (torn or cut into cubes) (at least 1 day ahead, or dry in oven)
2-3 stalks celery, diced
2 carrots, shredded
2 Med onions, diced
2 Tbs minced Garlic
2 sm cans Stems & Pieces mushrooms (or 1lb sliced mushrooms)
½ Lb ground Turkey
1 C Turkey Stock
1 stick unsalted Butter
2 Tbs Olive Oil
1 Tbs Poultry Seasoning
1 tsp granulated garlic
½ tsp Celery Seeds
1-2 sprigs Fresh Rosemary, chopped fine.
2 tsp Smoked Paprika
Dash Cayenne Pepper
Pepper to taste
The bread should be stale or dry, before making the stuffing. You can either cut/tear it a day or two before making the dressing and spread it out on baking sheets, or toast it in a warm oven.
Put the bread in a very large bowl (a stock pot works well too).
In a large skillet, melt 2 Tbs butter and add 2 Tbs Olive Oil and heat until butter stops foaming. Add the minced garlic and sauté until translucent and slightly browned. (It seems like a lot of garlic, but cooking it this way makes it nutty and sweet and removes much of the sharp “garlic powerâ€.)
Add the shredded carrots, onions, celery and if using fresh sliced mushrooms instead of canned, add them too. Season the veggies with a third of the spices. Sauté until the celery and carrots are tender and the onions are translucent. Pour the sautéed veggies into the bread cubes and toss to combine.
Add a tablespoon of Olive Oil to the skillet. Fry the ground turkey, seasoning with the second third of the spices. When all the pink is gone, pour the fried turkey into the bread cubes and toss to combine.
Melt the remainder of the butter and add it to the turkey stock. Add the remaining spices and stir together to make sure all the bread is coated.
Put the dressing into bread loaf pans and cover with foil. Can be refrigerated for a day or frozen for a week.
Bake at 400 for about 45 minutes. Remove foil for the last 10 minutes to get a crusty top.
Options: Use turkey sausage instead of ground turkey (sage is good!). Use wild mushrooms. Add walnuts, toasted almond slivers, or water chestnuts for crunch.
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Nov 12th, 2013 12:54 am |
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14th Post |
Vargr
Vargr
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“Make Ahead†Roast Turkey Gravy
Make this gravy in advance, and you will have that much more time in the kitchen and with friends on Feast Day! Also, this is perfect if you want a nice dish of turkey gravy but are cooking your bird in a way that doesn’t leave the normal pan drippings (deep fry, smoking, etc.).
Keys to the flavor are two-fold: Roasting the turkey parts before making the stock from them, and toasting the Roux with some of the reserved turkey fat before adding it to the stock to make the gravy. Don’t just make a flour slurry – the taste will definitely suffer!
Note that while it doesn’t involve a lot of “cook’s attentionâ€, it DOES take quite a bit of cooking to roast the turkey parts and then make the stock. (And it makes the house smell great in the process.)
Ingredients:
2-3 Lbs Turkey Wings or Necks
2 stalks Celery, chopped
2 Carrots, chopped
2 Med Onions, quartered
2 Tbs minced Garlic
2 Qt chicken stock
¼ - 1/3 C white wine
Poultry Seasoning
Ground Pepper (to taste)
1 tsp rubbed Sage
1 tsp Marjoram
4 Bay leaves
1 bunch Parsley
Preheat oven to 400 degrees. Put turkey wings/necks in roasting pan, dust with some of the poultry seasoning and pepper, and roast until browned (between 60 and 90 minutes).
Remove from oven and pour off and reserve any rendered fat. Pour some of the chicken stock into the roaster and scrape up the browned bits on the bottom. Pour into pressure cooker. Break up the turkey as much as possible and put in large pressure cooker along with all the remaining ingredients except wine, flour, and reserved fat. Make sure the liquid covers the turkey bones.
Cook at high pressure 45 to 60 minutes.
Strain into container, pressing on veggies and turkey parts to squeeze out the last of the juices.
Refrigerate until fat congeals at the top. (Stock may begin to “jello†– this is a good thing!). Remove fat and reserve for next step.
In fry pan, heat 1/3 C of reserved turkey fat. Add 1/3 C flour. Cook until roux is light to dark tan in color. Add turkey stock and whisk together until combined. Add white wine. Bring to gentle simmering boil until thickened, whisking occasionally. Taste, and refresh seasonings as needed (PC will “blunt†most seasonings somewhat).
Return gravy to storage containers. Can freeze as well. Warm on day of serving.
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Nov 12th, 2013 11:40 am |
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15th Post |
Vargr
Vargr
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Apple Cider Gravy
A slightly sweeter, fruitier gravy, a bit ‘lighter’ than the traditional turkey gravy. Pairs well with fruited dressings and glazes, smoked turkey, and traditional cranberry sides.
Ingredients:
2 cups (or more) Turkey Stock or low-salt chicken broth
3/4 cup fresh refrigerated apple cider or fresh refrigerated apple juice
2 tablespoons all purpose flour
2 to 3 tablespoons Calvados (apple brandy) or applejack brandy
1 tablespoon chopped fresh sage
Pour all pan juices (if available) into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan..
In a large sauce pan, add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add pan juices (if available). If necessary, add enough stock to measure 3 1/2 cups stock mixture.
Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Nov 12th, 2013 12:06 pm |
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16th Post |
Vargr
Vargr
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Sausage and Apple Dressing
Ingredients;
6-10 Cups stale bread cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, (casing removed if necessary)
1 medium onion, chopped
1 Tbs minced garlic
½ tsp dried Thyme
½ tsp rubbed Sage
½ tsp fresh Rosemary, chopped fine
1 tsp poultry Seasoning
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt (or less for reduced sodium)
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Directions:
Preheat oven to 400 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish or 2 bread loaf pans.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes.
Add the sausage and pan drippings to the bread cubes.
Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs.
Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 30-40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Tips: Put the dressing in the oven during the last hour of cooking the turkey
Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Tue Nov 12th, 2013 01:52 pm |
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17th Post |
Vargr
Vargr
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Green Salad w/Warmed Walnuts
Walnuts warmed gently with honey and butter, paired with mandarin orange slices and dried cranberries, add a festive flare to a holiday green salad. A raspberry-balsamic vinaigrette continues the sweet, fruity notes.
There are very good “heirloom†balsamic raspberry vinegars out there. I recommend using some for the vinaigrette. Or you can make yours from scratch. Both recipe versions are included.
Ingredients:
Baby Spinach, washed
“Butter†lettuce
Tender young salad greens
½ red Onion, sliced thin
1 can Mandarin Orange Slices
1 pk Walnut Halves
1 pk dried Cranberrie (“Crazonsâ€)
1 container Crumbled Gorgonzola or Amish Blue cheese
2 Tbs unsalted Butter
2 Tbs Honey
¼ tsp mild chili powder (Penzeys)
¼ tsp sweet Hungarian Smoked Paprika
“Heirloom†Raspberry Balsamic Vinaigrette
Ingredients:
¼ C “Heirloom†Raspberry Balsamic Vinegar
¼ C Extra-Virgin Olive Oil
1 Tbs Dijon Mustard
¼ tsp black pepper
¼ tsp granulated Garlic
¼ tsp Onion Powder
Whisk all together vigorously until combined. Refrigerate to store. Allow to come to room temp and whisk again before serving.
“Home-Made†Raspberry Balsamic Vinaigrette
Ingredients
½ C raspberries fresh (or thawed frozen)
¼ C white balsamic vinegar
¼ C extra virgin olive oil
1 Tbs Dijon mustard
1 tsp honey
1 large clove garlic, minced
salt and pepper to taste
Mash the raspberries and whisk everything together until combined.
Option: Replace the white balsamic vinegar with dark balsamic vinegar, apple cider vinegar or raspberry vinegar
ASSEMBLY DIRECTIONS:
Arrange dried cranberries, greens and onions in serving bowl. (Can be made in advance and refrigerated, covered)
Just before serving: In a heavy skillet over medium-high heat, add honey and butter. Heat until foaming stops, stirring together. Add walnut halves and cook until warmed through, 2-3 minutes. Season with chili and paprika. Toss to coat evenly.
Dress prepared greens with some of the Raspberry Balsamic dressing. Add drained Mandarin Orange slices, cheese crumbles, and warmed Walnuts. Toss.
Serve with extra Balsamic dressing on the side. Offer fresh ground black pepper.
Options: Include either toasted sesame seeds, black poppy seeds, or toasted cumin seeds (about 1 Tbs) for variation
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Thu Nov 21st, 2013 09:40 pm |
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18th Post |
Vargr
Vargr
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AND IT BEGINS!
Arrived in San Jose this morning, and since the hotel room wasn't quite ready yet, I headed out to Lunardi's to get the first "shopping run" done.
Picked up the turkeys, and about half a garden's worth of veggies (mostly the aromatics that'll flavor many of the dishes - carrots, onions, shallots, celery, garlic, scallions, etc.) They had some nice fresh green beans and Brussels too, so got some of those to go into the crisper for now.
Fruits were acquired too; apples, pears, cranberries, oranges, lemons, limes.
The Lunardi's butchers were kind enough to "part out" the free range turkeys I bought, so I have separate thigh-leg sections, a full breast section, and "stuff" (backbone, wings, tail, giblets, neck).
The "stuff", augmented with some additional tails, necks, and wings, is roasting now, and will go into the pressure cooker with a few aromatic veggies and some chicken broth, to become a turkey stock for several other dishes.
The Sweetened Condensed Milk has be PC'd into Dulce De Leche, and is cooling in the fridge. And a couple gallons of orange juice is simmering gently with some hot peppers to become the basis of the "spicy orange" marinade for the turkeys.
If weather holds, we'll be smoking one turkey and roasting the other on Sunday. And Friday and Saturday will see continuing Pre-positioning work so things go a lot less frantically on feast day. The Cranberry Orange relish, Pear/Apple filling for the crumble, and other items will be finished up and refrigerated to await "finishing touches" and final cooking/baking or (in the case of the relish) plating on Thanksgiving.
Nice being somewhere I can dash about in shirtsleeves again. Was snowing and so icy when I left this morning, we had to delay the flight while they de-iced both the runway and the plane.Last edited on Thu Nov 21st, 2013 09:42 pm by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Fri Nov 22nd, 2013 10:58 pm |
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19th Post |
Vargr
Vargr
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Cranberry Orange Ginger relish - DONE
Honeybaked Ham - DONE (bought)
Dulce de Leche - DONE
Turkey Stock (first batch) - DONE
Turkey (Smoked) - DONE
Turkey (Roasted) - DONE
Sweet & Spicy Orange Sauce - DONE
Vegitarian Sweet entree' - 90%
Vegitarian Savory entree' - 90%
Monday Plans:
Turkey Sliced/Binned - DONE
Turkey Stock #2, PCd & Stored - DONE
Green Beans, ready but for topping - DONE
Sweet Potato Casserole, ready but for topping - DONE
Vegitarian Entree' Ring-Mold practice and ready
Bread for Stuffing, Cut Up to dry - DRYING - DONE
Corn, Niblettes, Finish (PC) & Stored - DONE
Corn, Creamed, Finish (PC) & Stored - DONE
Tuesday Plans:
Run down ingredient list final time, make sure all is on hand for Thursday - DONE
Make-Ahead Gravy, Finish & Store - DONE
Vegetarian Cheese Ball - DONE
Bacon Cheese Ball - DONE
Veggie Skewers, assembled (waiting Marinade) - DONE
Wednesday Plans:
Brussels Sprouts, Sliced - DONE
Brussels saute' ingredients, diced - THUR
Sausage Dressing, prep for baking - DONE
Grandma's Dressing, prep for baking - DONE
Cider Gravy - DONE (may need to re-make)
Giji Berry Puree - THUR
Mushroom Jus - THUR
Veggie Skewers into Marinade -
Transport items to House:
Crockpot (for potatoes)
Stoneware Platters
Ring molds
Storage bags and tins
Insta-Read Thermometer
Mandarin Orange slices (can)
Veggie, mushroom, Chicken & Beef stock
Turkey Stock
SHOPPING:
Last edited on Thu Nov 28th, 2013 12:19 am by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Nov 25th, 2013 02:14 am |
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20th Post |
Vargr
Vargr
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Vegetarian Entree's
Have been experimenting with some rather exotic vegitarian entree's for our vegitarian guests. Came up with two versions; One Sweet with subtle flavors and dark, exotic coloring from Royal Black Rice, and one Savory and hearty, with roasted garlic and shallot enhance wild rice mix, layered over tender French green lentils seasoned with smokey cumin and a touch of floral 5-spice. A savory mushroom layer of wild mushroom mixture adds another earthy layer of complexity with a crushed hazelnut topping. Several of the same spices are used in each (in rather different proportions) to complement flavors between the two. Exotic Chineese Giji berries on the sweet one give a tart-sweet-yeasty flavor that complements the flame raisons in the rice, while a bit of sweetened cranberries ties the dish to the Thanksgiving mood (and other vegitable sides at the feast).
I've never tried making dishes like these before, nor with the ring-mold final preparation technique. So have been experimenting with flavors, ingredients, and spices this weekend to bring them together.
Below is a rough description. I'll flesh these out with more details, quantities, and step by step preparation techniques as I perfect these before the Feast.
(Both done in Ring Molds)
Sweet:
Royal Black Rice, with shredded carrot, mushroom medley, & zuccini matchsticks. Cooked with Vegetable Broth. Seasoned with 5-spice powder, thyme, sage. Sweetened with flame raisons. Crusted with crushed toasted cashews. Served with a Giji berry puree and slightly sweetened dried cranberries.
Savory:
Layered ring mold: Layer 1, French green lentils, seasoned with cumin, 5-spice, and garlic. Wild Rice mix cooked in vegitable broth, with lots of mushroom medley, zuccini matchsticks, and diced shallot. Seasoned with granulated garlic, dalmation sage, rosemarry, thyme. Layer 3 - sautee'd mushroom medley, roasted garlic, in butter. Crusted with crushed hazelnuts. Served with a browned mushroom gravy.
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We grow not old, so long as we continue to chase our dreams.
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