Thanks to Nate G. from Vancouver, WA for submitting his Thanksgiving entry. Nate won Tiny New York Kitchen’s Meat Rub.
Happy Holidays Nate!
No More Weeping Whipped Cream
There are several ways to prevent whipped cream from weeping or separating into foam and water. The easiest way is to buy an envelope of commercial whipped cream stabilizer and follow the directions. Another option is to sprinkle 1 teaspoon of unflavored gelatin into 1 tablespoon of cold water in a medium size bowl until it softens. Then place the bowl over boiling water, to make a double boiler, until the gelatin melts. Remove the bowl from the heat. Slowly whisk in 1 pint of heavy whipping cream. Mix well. Cover and chill the bowl for at least 1 hour. Now beat with an electric mixer to form stiff peaks. Add ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Refrigerate and cover until you are ready to use.
Red Cup Cafe and Deli in downtown Chesterton offers homemade baked goods, sandwiches, and quiche, plus espresso, chai, and more, all with free delivery. Call in your order and they promise to have it out their door in 12 minutes. They will also try to meet any specific delivery times. Ownder Kristin Jackson is very friendly! Tell her that Tiny New York Kitchen sent you.
http://www.redcupcafeanddeli.com/
Grating Fresh Ginger
Fresh ginger has a pungent, sweet-hot flavor. When purchasing, look for firm with heavy knobs. Grating ginger is easy because the fibers stay in the grater. Simply rub the peeled ginger across a fine grating surface. You can use a special ginger grater that can be found at most Asian markets if you want to, but a normal grater will do just fine.
Mincing Shallots
I love cooking with shallots. To mince a shallot, separate and peel the individual sections. Place each section, flat side down, on the cutting board. Slice parallel to the cutting board. Keep the root end intact. Slice the shallot lengthwise, still keeping the root end intact. Slice across the shallot at right angles to the previous cut, making a fine dice. Throw away the root end. Chop onions the same way.
I found this great pig ornament at the Sur la Table in Chicago over the weekend. What a great find!
Happy Thanksgiving!
I am thankful for all of you who visit Tiny New York Kitchen! Send me your before and after Thanksgiving food photos and I will post them. Selected winners will receive a package of Victoria’s Dry Rub as a Thanksgiving Holiday Thank You!
Send all before and after photos to [email protected].
