Turkey Burgers
At this time of the year most of us are looking for healthier food options. Turkey is a great substitute for ground beef. Here is a good recipe for Turkey Burgers that I think you and your waistline will enjoy.
INGREDIENTS
3 Tablespoon Olive Oil
¼ Cup Chopped Onion
5 Minced Garlic Cloves
2 Pounds Ground Turkey
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Thyme
1 Tablespoon Minced Sage
1 Tablespoon Minced Rosemary
¼ Cup Chopped Parsley
Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the onion and garlic and sauté for 4 minutes. Remove from the heat and place in a large mixing bowl. Add the ground turkey, 1 tablespoon olive oil, salt, pepper, thyme, sage, rosemary and parsley. Mix well. Form 8 equal sized patties. Cook under the broiler for 6 minutes per side (or you can grill these) until evenly browned and cooked through. Serve on toasted buns with lettuce, tomatoes and your favorite condiments. Makes 8 Turkey Burgers.
Buttermilk Waffles
Weekends are made for Waffles. Try this Buttermilk Waffle recipe and enjoy your morning!
INGREDIENTS
1 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Buttermilk
6 Tablespoons Melted Butter
2 Slightly Beaten Eggs
In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Stir in the buttermilk, butter and eggs. Stir until thoroughly mixed. The batter will be thick. Pour approximately 2/3 to ¾ cup of the batter into the middle of the waffle iron. Close the lid and cook 6 minutes until golden brown. Makes 4 to 6 waffles.
Classic Pullman Loaf
The Pullman Loaf is sometimes called the sandwich loaf or pan bread. The Pullman is a type of bread made with white flour and baked in a long, narrow and lidded pan. The French term for this style of loaf is “pain de mie.” In the United States, many popular mass produced sliced breads are actually Pullman loaves. The slices of these breads are frequently square, with four flat and uncurved crusts. The name Pullman was derived from its use in the compact kitchens of the Pullman railway cars. The Pullman Company is credited with inventing the lidded baking pans used to create the square loaves. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the Pullman Kitchen.
INGREDIENTS
4 Cups Bread Flour – Divided
2 Cups Unbleached Flour
2 (1/4 Ounces) Packages Active Dry Yeast
3 Teaspoons Salt
2 Cup Water
½ Cup Unsalted Butter
¼ Cup Honey
1 Large Lightly Beaten Egg
1 Egg White
2 Tablespoons Water
Spray a large size mixing bowl with cooking spray and set aside. If you don’t have cooking spray then grease the bowl with olive oil. Spray 2 (9×5 inch) Pullman pans or 9x 5 inch bread pans with cooking spray (olive oil if you don’t have cooking spray) and set aside. In a separate large bowl combine 3 cups of bread flour, unbleached flour, yeast and salt. In a small saucepan combine 2 tablespoons of water, butter and honey. Heat over a medium heat until the mixture registers 120° F on an instant read thermometer. Make a well in the center of the flour mixture and add the water mixture. Add the egg. Using a mixer on low speed beat for 2 minutes. Add enough remaining bread flour to make a soft dough.
Turn the dough onto a lightly floured surface. Knead for 6 minutes or until the dough is smooth and elastic. Place the dough in the prepared bowl. Turn to coat the top. Cover and let rise in a warm place (85° F), free from drafts, for approximately 1 hour or until the dough is doubled in bulk.
Punch the dough down and divide into 2 nine inch loaves. Place the loaves into the prepared pans. Cover and let rise in a warm place for 1 hour or until the dough has doubled. Preheat the oven to 350° F. In a small bowl whisk together the egg white and water. Using a pastry brush, lightly brush the loaves with the egg white mixture. Bake for 25 minutes until the loaves are deep golden brown. Remove from the oven and cool in the pans for 10 minutes. Remove from the pans and cool on wire racks for 30 minutes before slicing. Store, covered, at room temperature for up to 5 days. Makes 2 loaves.
Weekend Waffles
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
INGREDIENTS
1 Cup Unbleached Flour
3 Teaspoons Baking Powder
¼ Teaspoon Salt
1 Tablespoon Sugar
3 Separated Eggs
1 Cup Milk
4 Tablespoons Oil
1 Teaspoon Vanilla Extract
In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.
Champagne Cocktails
By the mid 1800’s the classic Champagne Cocktail was all the rage in genteel society. Cocktails using champagne as a base are as old as the beverage itself. Add fruit to anything that fizzes and you’ve got a drink that’s been around for hundreds of years. One has to believe that the monks who invented champagne put in some local fruit during their experimentation with the bubbly wine that they created. Today champagne cocktails are as hip as ever!
Champagne Cocktail Basics
1. Chill your champagne to 42 to 45° F.
2. Do not use cheap champagne for cocktails.
3. Good ingredients make for a good drink.
4. Use dry champagne for cocktails because most champagne drinks are on the sweet side.
5. Chill the glass/flute ahead of time.
6. Pour small amounts at a time to prevent a foam over. Repeat until the glass is filled.
Classic Champagne Cocktail (From the Metropolitan Hotel, NYC circa 1935)
1 Sugar Cube
Angostura Bitters
Chilled Champagne
Lemon Twist
Champagne Flute
Soak the sugar cube with a couple of good splashes of Angostura
Bitters and place in the bottom of a large champagne flute. Fill
Slowly with the sparkling wine. Garnish with a lemon twist.
For a stronger drink add a “float” of cognac to your Champagne Cocktail or add a splash of Campari instead of the cognac and you’ve got a “Goodnight Kiss.”
Prepare the lemon twists one or two hours in advance. Cover and refrigerate them until they are needed. Lemon twists are made from the entire peel. Peel half a lemon with your thumb (as you would and orange) and then cut several twists from the peel. A twist should be about ¼ inch wide and 1 inch long.
Kir Royale
½ Ounce Crème de Cassis
Champagne
Lemon Twist
Large Wine Glass
Pour the champagne into a large chilled wine glass. Add ½ ounce of crème de cassis and gently stir. Garnish with a twist of lemon.
Mimosa
1 Ounce Freshly Squeezed Orange Juice
5 Ounces Champagne
Orange Slice
Wine Glass
Pour the champagne and orange juice into any chilled wine glass and gently stir. Garnish with an orange slice.
Banana Sour Cream Waffles
INGREDIENTS
1 Cup Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Egg Separated
1 Cup Sour Cream
¼ Cup Milk
¼ Cup Melted Butter
1 Mashed Ripe Banana
½ Banana For Garnish
Whipped Cream (Optional)
In a large size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small size bowl, beat the egg white with a whisk until light peaks form. Add the egg yolk, sour cream, milk, butter and mashed banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 2/3 to ¾ cup of the batter into the waffle iron. Cook 6 minutes until golden brown. Serve with sliced banana, maple syrup and whipped cream (optional). Makes 4 to 6 waffles.
Glazed Ham
A Boxing Day Tradition!
INGREDIENTS
1 Five Pound Cooked Ham
¼ Cup Whole Cloves
¼ Cup Maple Syrup
2 Cups Honey
2/3 Cup Butter
Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15
Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Perfect Prime Rib
Prime Rib Roast or Standing Rib Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib Roast will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow-roast with dry heat. In the U.S., it is common for bbq purists to apply smoke to the uncooked rib roast at low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is frequently served as a side dish with prime rib.
INGREDIENTS
3 ½ Teaspoons Sea Salt
1 ½ Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Bones)
2 ½ Cups Red Wine
2 ½ Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon salt, ½ teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 ½ teaspoons of salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 ½ cups red wine and ½ cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Steamed Lobster
Easier to cook than to eat! All you need is a large pot and water!
INGREDIENTS
Water
2 Lobsters (2 Pounds Each)
Melted Butter
In a pot large enough to hold both lobsters add 2 inches of water. Bring the water to a boil and then lower the heat to a simmer. If you have a steaming rack for your pot then use it as it will help prevent the lobsters from touching the bottom of the pot and charring. If you don’t have a steaming rack then don’t worry about it. Add the lobsters and steam for 15 minutes. Remove the lobsters and let them cool for 10 minutes before removing the claw and tail meat from the shells. Serve with melted butter if you desire. Serves 4
