Victoria’s Naughty Naughty Mashed Potatoes
These Mashed Potatoes are pure food porn!
Serves 6
INGREDIENTS
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.
Turkey Giblet Gravy
Many people are afraid to make gravy, but it is actually pretty easy to make. Here are simple steps to make perfect Turkey Giblet Gravy!
INGREDIENTS
Turkey Giblets & Neck
Roast Turkey Pan Drippings
½ Teaspoon Salt
2 Tablespoons Unbleached Flour
In a 3 quart saucepan, heat the giblets, neck and water to boiling over a high heat. Reduce to a low heat, cover and simmer for 1 hour. Strain the broth into a large bowl. Pull the meat from the neck and throw away the bones. Coarsely chop the neck meat and giblets. Cover and refrigerate the meat and broth separately. Next, remove the rack from the roasting pan. Pour the drippings through a sieve into a 4 cup measuring cup. Add 1 cup of the broth to the roasting pan. Stir until the brown bits are loosened. Pour the drippings into a cup. Let the cup full of drippings stand until the fat separates from the meat juice. Spoon 2 tablespoons of frat from the pan drippings that were in the cup, into a 2 quart saucepan. Skim and throw away the remaining fat. In the saucepan, stir in the salt and flour. Stir constantly until golden. Add the remaining broth and enough water to the pan drippings, in the cup, to equal 3 ½ cups. Gradually stir into the saucepan. Cook and stir until the gravy thickens and boils. Stir in the reserved meat. Heat through. Makes about 4 cups.
Classic Pumpkin Pie
This recipe is a classic!
INGREDIENTS
¾ Cup Sugar
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Allspice
2 Large Eggs
15 Ounces Pumpkin Puree (1 Can)
12 Ounces Evaporated Milk (1 Can)
1 Unbaked 9 Inch Deep Dish Pie Shell
Combine the sugar, salt, cinnamon, ginger, cloves and allspice in a small bowl. In a large bowl beat the eggs. Stir in the pumpkin and sugar mixture. Gradually stir in the evaporated milk. Pour into the pie shell. Bake in a preheated 425° F oven for 15 minutes. Reduce the oven heat to 350° F and bake for 45 minutes or until an inserted knife comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Serves 8
Perfect Turkey
This recipe makes a super moist and flavorful holiday turnkey. Brining the turkey overnight is worth the time and trouble.
INGREDIENTS
1 Whole Turkey (Approx 18 Pounds)
2 Cups Kosher Salt
1 Cup Melted Butter
2 Large Peeled & Chopped Onions
4 Peeled & Chopped Carrots
4 Chopped Celery Stalks
2 Sprigs Fresh Thyme
1 Bay Leaf
1 Cup White Wine
Remove the neck and giblets from the turkey and set aside. Rub the turkey inside and out with the kosher salt. Put the turkey in a large stock pot filled with cold water and covered. Place in the fridge overnight to allow the turkey to soak (brine). When ready to cook the turkey remove from the fridge and thoroughly rinse the turkey and throw away the brine mixture. Preheat the oven to 350° F.
Brush the turkey with ½ of the melted butter. Place the breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ of the carrots, ½ of the celery, 1 sprig of the thyme and the bay leaf. Place the remaining vegetables and thyme around the bottom of the roasting pan. Cover with the white wine. Roast uncovered for 4 hours. Carefully turn the turkey breast side up about 2/3 through the roasting time. Brush with the remaining butter. Remove from the oven and allow the turkey to stand for 30 minutes before carving. Serves 12
Mashed Sweet Potatoes
INGREDIENTS
6 Peeled & Cubed Sweet Potatoes
¾ Cup Heavy Whipping Cream
1 Cup Butter
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Smoked Paprika
Bring a large pot of salted water to a boil. Add the potatoes and cook for 30 minutes until tender. Drain and put back into pot. Add the butter and let melt for 1 minute. With an electric mixer on low, blend the potatoes for 30 seconds. Slowly add the cream a bit at a time and continue beat on low. Add the salt, pepper and smoked paprika. Beat for another minutes until smooth. Garnish with parsley. Serve warm. Serves 6
Brussels Sprouts In Butter & Lemon
These Brussels Sprouts are so much better than what I grew up on. I have always been a fan of Brussels Sprouts, but the sauté and butter & lemon at the end make this vegetable dish sing!
INGREDIENTS
1 Pound Fresh Brussels Sprouts
6 Tablespoons Butter
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
½ Lemon
Remove any ragged outer leaves on the Brussels sprouts and throw away. Steam the sprouts for 3 minutes until just tender. They should be nearly cooked all the way through. Do NOT overcook. Strain the hot water and place the sprouts in a bowl of ice water. Cut the sprouts into halves. In a large sauté pan over a medium heat add the 2 tablespoons of the butter. Add the sprouts, salt and pepper and stir. Increase the heat a bit and cook for 2 more minutes. Make sure not to overcook or the Brussels Sprouts may become bitter. Turn the heat to low and add the rest of the butter. After 30 seconds turn off the heat. Stir in the melted butter. Squeeze half of the lemon over the sprouts and give a quick stir. Remove from the pan and place in a serving dish. Serves 6
Whisky Apple Sausage Stuffing
INGREDIENTS
4 Cups Diced Apples
½ Cup Raisins
1 ½ Cup Apple Juice
2 Teaspoons Ground Nutmeg
1/8 Teaspoon Ground Cayenne Pepper
1 Teaspoon Ground Cinnamon
1 Teaspoon Chopped Fresh Sage
1 Tablespoon Kosher Salt
1 ½ Cups Melted Butter
¼ Cup Whisky
1 Chopped Medium Shallot
1 Pound Cooked Sausage Links (Remove Casings)
8 Cups Sourdough Stuffing
1 ½ Cups Chopped & Toasted Pecan
In a large bowl combine the apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, kosher salt, butter and whiskey. Combine and set aside. In a separate large bowl add the cooked cut up sausage, chopped shallot, sourdough stuffing, pecans and combine. Next add the apple-raisin mixture over the bread and sausage mixture. Mix to combine. Stuff a turkey or whole chicken with the stuffing or transfer the mixture to a well greased loaf pan. Bake in the turkey/chicken or uncovered at 400° F for 45 minutes or until the top is crusted. Remove from the oven and serve. Serves 8
Teriyaki Ribs
INGREDIENTS
4 One Pound Racks Pork Baby Back Ribs
2 Tablespoons Olive Oil
5 Thinly Sliced Green Onions
½ Cup Teriyaki Sauce
2 Tablespoons Cornstarch
4 Peeled & Chopped Fresh Ginger
12 Ounces Apple Jelly
Heat the ribs and ½ cup water in a large Dutch oven over medium heat. Reduce the heat to low and cover. Simmer for 60 minutes until tender. Transfer to a platter. Prepare the glaze in a 1 quart saucepan. Heat the olive oil over a medium heat. Add the green onions and cook. Stir frequently until golden. Stir in the teriyaki sauce, cornstarch, apple jelly, ginger and ¼ cup water. Cook until the mixture thickens and boils. Make sure to stir frequently. Boil for 1 minute. Place the ribs on a broiler pan lined with foil. Turn on the broiler to high. Brush the ribs with the teriyaki glaze. Place the broiler pan on the bottom rack away from the heat. Broil for 20 minutes, turning frequently and brushing with the glaze. Remove from the oven and transfer to a platter. Serves 4
Camille’s Delicious Pumpkin Cheesecake
I made this delicious holiday Pumpkin Cheesecake. It is a great alternative to pumpkin pie.
INGREDIENTS
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours, but overnight is best. Serves 8
Chocolate Truffle Cake
If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!
INGREDIENTS
1 Cup Butter
14 Ounces Semisweet Chocolate
2 Ounces Unsweetened Chocolate
9 Large Separated Eggs
½ Cup Sugar
¼ Teaspoon Cream of Tartar
Almonds for Garnish (Optional)
Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings
