We had a truly amazingly edible Holiday this year. I have never cooked so much delicious food in my life in such a short amount of time. I was so pleased by the culinary success, that I decided to go ahead and document all the old and new recipes I used so that next year I won't have to try to remember them all and hunt them down again.
Roast Turkey
1 Turkey or Turkey Breast
2 tsp salt
2 tsp white pepper
2 tsp dried, powdered savory
2 tsp dried, powdered sage
½ cup (1 stick) butter melted
2 juicy pears (Comice or bartlett work well) cored and sliced
1 large, sweet, yellow onion, sliced
1 celery stalk, sliced
garlic cloves (optional)
1 lemon, quartered (optional)
springs of fresh herbs (optional)
For Turkey: Position rack at lowest shelf of the overn and preheat overn to 375°. Remove Giblets and neck and rinse turkey inside and out and pat dry. Combine salt, pepper, savory, sage, and metled butter and cover outside and inside of the turkey with the mixture. Stuff a few of the lemon wedges, garlic cloves and fresh herbs inside the turkey cavities for flavor. Tie turkey legs together to preserve shape. On bottom of large roasting pan arrange celery, onion, and pear slices. Place turkey on roasting rack on top of pears and vegetables. Cover pan and roast for 45 minutes. Reduce the heat to 350° and roast for 11/2 hours or until a thermometer inserted into the breast or thigh reaches 175° . Check turkey every 30 minutes for temperature. If you prefer a crispy skin, uncover the turkey for the last 30 minutes of cooking. Allow Turkey to rest for 30 minutes before carving. Meanwhile, remove pears and vegetables from underneath turkey. Reserve 1 cup of pears and vegetables for gravy and transfer the rest to the serving platter. Place carved turkey atop pears and vegetables and garnish with lemon wedges andfresh herbs.
For Gravy: Rinse Turkey neck and add to 1 can chicken broth. Simmer on stove until the turkey is cooked. Remove meat from neck and discard bone. Strain pan juices from roasted turkey and add to broth. Pureé the saved cup of pears and vegetables to liquid and add to the gravy broth. Season with salt and pepper as desired. Simmer on stove until very warm but not boiling. To thicked mix a 1-2 tsp corn starch, rice flour, or regular flour with water until you have a thick milk cosistancy. Add the flour/starch mixture to the gravy slowly while stirring constantly and simmering until it thickens.
This recipe was adapted from a November 1990 Bon Appétit
Prociutto and Pear Stuffing
3 tsp extra-virgin olive oil
4 oz thinly sliced prociutto, cut into ribbons
2 cups celery , diced
2 cups yellow, sweet onion, chopped
2 cloves garlic, minced
2 tsp fresh sage, minced
2 tsp fresh rosemary, minced
2 tsp fresh thyme, minced
6-8 cups bread cubes or croutons.
2 ripe pears (Comice or bartlett work well) cored and sliced
1/3 cup chopped flat leaf parsely
salt and pepper to taste
Preheat oven to 350°. Coat a 9 by 13 inch baking dish lightly with cooking spray. Heat one tsp of oilve oil in skillet and sauteé the prociutto over medium heat about 5 minutes until crispy. Drain on a paper towel. Wipe out the pan and heat the remaining 2 tsp olive oil over medium heat. Add garlic, onions, celery and cook, stirring until softened (about 6-8 minutes). Add sage, thyme, and rosemary and cook for one minute. Remove from heat and transfer to baking pan. Add bead cubes, pears, and parsley and prociutto and stirr gently to combine. Season with salt and pepper. Add chicken broth. Cover with foil and bake for 40 minutes. Remove the foil and bake until the top of the stuffing begins to crisp (around 25 -30 minutes more).
This recipe was adapted from a November 2006 EatingWell.
Cranberry Citrus Sauce
1/2 small orange unpeeled
1 ¼ cups orange juice
1 cup sugar
1 tblsp and 1 tsp fresh lemon juice
1 12 oz bag cranberries
Finely grind the orange ina food processor. Combine orange juice, sugar and lemon juice in a large saucepan. Bring to a boil until sugar dissolves. Reduce heat and simmer 5 minutes. Add ground orange and cranberries and cook untilt he berries begin to pop, stirring occasionally, about 8 minutes. Refridgerate for 30 minutes before serving.
This recipe was adapted from a November 1990 Bon Appétit. This sauce added to a cup of greek yogurt makes a fantastic breakfast.
1 1/2 cups white pastry flour,
1 cup whole wheat pastry flour
1/8 teaspoon salt
7 tablespoons very cold butter
6-7 tablespoons of ice water
Mix flour with salt in a medium bowl or food processor. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add 6 to 7 tablespoons ice water, 1 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, divide dough in two, roll each dough ball out on a lightly floured surface into a 10-inch circle. You can also roll out inside a floured 2.5 gallon plastic bag, which makes it very easy to transfer to the pan. Trim the edges and crimp for a decorative crust. Makes two delicious 9-inch pie shells.
This recipe was adapted from a Whole Foods recipe from their website.
Turkey Pot Pie
2 cups cups cooked turkey,
1 tblsp flour
1 cup sliced carrots
1 cup sliced yellow sweet onion
1/2 cup sliced celery
2 cloves garlic minced
1 cup snap green beans in small pieces
¼ cup butter
1 8oz can cream of mushroom soup (I use Amy’s organic)
1/2 tsp savory
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
salt and pepper to taste
1 tsp milk
2 9-inch pie crusts
Preheat oven to 350°. Toss turkey in a bowl with the flour. In a skillet melt the butter and then sauteé the garlic for a minute. Add the onions, carrots, celery, and green beans and sauteé until just softened. Add the cream of mushroom soup, turkey cubes, savory, thyme, salt and pepper. Mix thouroughly, then remove from heat and set aside. Roll out the bottom pastry and fill the pie pan. Add the turkey and vegetable filling. Roll out the second crust and place over the top of the filling, crimping the edges. Cut several vents in the top crust to allow steam to escape. Brush the top crust with the milk. Bake at 350°for 45 minutes until lightly browned. Allow the pie to rest for 5 minutes before cutting.
This recipe was adapted from a recipe by Betsy Barnes
Gingerbread Cookie/Pancake Mix
Mix Ingedients:
3 ½ cups all purpose flour,
1 tsp baking powder
1 tsp baking soda
1 cup packed brown sugar
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground allspice
For Cookies:
½ cup softened butter
¾ cup molasses
1 lightly beaten egg
Add all of the mix to a large mixing bowl and stir well. Add the butter, molasses and egg and mix until well blended. Cover and refridgerate one hour. Preheat oven to 350°. Roll dough to 1/4” thickness on a lightly floured surface. Cut out shapes with cookie cutters and transfer to a lined, or lightly greased cookie sheet. Bake at 350° for 10-12 minutes.
For Pancakes:
¾ cup milk
1 egg
2 tblsp canola oil
2 tblsp molasses
1 ½ tsp baking powder
In a medium bowl combine the milk,egg, oil and molasses. Blend in 1 1/3 cups of the gingerbread mix and extra baking powder. Mix until moistened but slightly lumpy. Cook on lightly greaded griddle over med-low heat. Watch closely, they will burn easily.
These wonderful recipes came as a gift from Steve and Dawn Hemphill.
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