Thanksgiving Turkey

November 17, 2012

Thanksgiving Turkey

Here is a simple recipe for roasted Thanksgiving turkey.  There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque.  For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven. 


1 Turkey (12 to 15 Pounds)

4 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Black Pepper

8 Tablespoons Unsalted Butter

1 Tablespoon Fresh Rosemary

1 Tablespoon Fresh Sage

1 Tablespoon Fresh Thyme

1 Quartered Onion

2 Quartered Lemons

4 Cups Chicken Stock (More if Needed)

Preheat your oven to 450° F.  In a large roasting pan place a rack for the turkey to sit on.  Rinse the turkey and dry with paper towels.  Rub the turkey inside and out with kosher salt and pepper.  Mince the rosemary, sage leaves and thyme.  Put the turkey on the rack.  In a small bowl mix the butter, rosemary, sage and thyme.  The butter should be at room temperature.  Rub the butter mixture all over the top of the turkey and inside the cavity.  Place the quartered onions and lemons inside the cavity.  To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey.  Pour 4 cups of chicken broth into the pan.  Roast the turkey, uncover, for 30 minutes.  Turn the heat down to 325° F and baste the turkey with the pan juices.  Add more chicken stock if you need to.  You will want to have at least ¼ inch of liquid in the bottom of the roasting pan.  Continue to roast the turkey, basting every 30 minutes.  Tent with foil if the skin seems to be turning too dark.  Cook for about 3 hours depending on the size of your turkey.  The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone).  Transfer the turkey to a serving platter and let rest for 1 hour before carving.  Make sure to tent with foil while the turkey is resting.  Serves 8

Whipped Sweet Potaotes

November 16, 2012

Whipped Sweet Potatoes

Sweet potatoes say Thanksgiving.  If you are not a fan of the usual marshmallow sweet potato casserole then try my Whipped Sweet Potatoes.  You could also substitute these potatoes for regular mashed potatoes and pour gravy all over them.  Yum!


6 Pounds Sweet Potatoes

1 Cup Whipped Cream

1/2 Cup Unsalted Butter

1 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

Peel the potatoes and cut them into pieces.  Place the potatoes into a medium size pot filled with salted cold water.  Bring to a boil and then turn the heat down to medium and cook for 20 minutes or until done.  The potatoes should be fork tender and not mushy.  Remove from the heat and drain the potatoes well in a colander.  Return the potatoes back to the pot.  Add the whipped cream and the butter.  Turn the heat to low and make sure the butter melts.  Add the kosher salt and smoked paprika.  With a hand mixer beat until smooth on a medium speed.  Remove from the pot and transfer to a serving bowl.  Serve warm.  Serves 8


Thanksgiving Apple Pie

November 15, 2012

Thanksgiving Apple Pie

This time of year, everyone has room for a piece of pie or two.  Why limit yourself to just one?


3 Tablespoons Unbleached Flour

2 Teaspoons Cinnamon

1/2 Teaspoon Grated Nutmeg

1/4 Teaspoon Kosher Salt

2/3 Cup Brown Sugar

2 1/2 Pounds Tart Apples

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Vanilla Extract

2 Tablespoons Unsalted Butter

1 Large Beaten Egg

1 Tablespoon Warm Water

1 Tablespoon Sugar

1 Double Crust

Preheat your oven to 425° F.  Move your oven rack to the middle.  Peel and cut the apples into wedges.  In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar.  Toss the apples in with the sugar mixture.  Add the lemon juice and vanilla.  Let stand 15 minutes.  Roll out 1 piece of pastry dough on a lightly floured surface.  Roll the dough into a 13 inch round to fit into a 9 inch pie plate.  Place the dough into the pie plate. Roll out the remaining dough into the same size.  Gently pour the apple and sugar mixture into the pie shell.  Dot with the 2 tablespoons of butter.  Cover with the remaining rolled out dough and crimp the edges.  In a small size bowl whisk together the beaten egg and warm water.  Brush the top of the pie with the egg wash.  Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet.  Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes.  The pie should be golden and the filling should be bubbling away.  Remove from the oven and set to cool for 2 hours.  Serve warm.  Serves 8

Pearls & Peas

November 14, 2012

Creamed Peas

Creamed peas are a Thanksgiving tradition in many households.  Here is a quick and classic recipe that will get you through your busy day of cooking. 


2 Cups Half & Half

3 Whole Cloves

1 Bay Leaf

2 Pounds Peas (Frozen)

2 Cups Pearl Onions (Fresh or Frozen)

4 Tablespoons Butter

2 Teaspoons Kosher Salt

2 Tablespoons Unbleached Flour

1/2 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Freshly Ground Nutmeg

1/4 Cup Sour Cream

In a small saucepan add the half & half, cloves and bay leaf.  Bring to a boil and then reduce the heat to low.  Simmer for 20 minutes to let the flavors come together.  Pour through a strainer into a bowl and throw away the cloves and bay leaf.  Cover the half & half with plastic wrap to keep warm.  In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes.  Stir occasionally.  You will want all of the liquid to be gone and the onions are golden brown.  Transfer to a bowl and set aside.  In the same skillet melt 2 tablespoons butter over a medium heat.  Add the flour and whisk to combine the two for 1 minute.  Whisk in the half & half that you cooked earlier.  Cook over a medium high heat and stir constantly.  You will want the sauce to be thick and bubbly.  Stir in the rest of the kosher salt, pepper and nutmeg.  Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream.  Cook another minute.  Remove from heat and transfer to a serving bowl.  Serves 8

Cranberry Chutney

November 13, 2012

Cranberry Chutney

We all want to enjoy a fabulous stress-free Thanksgiving dinner.  Tiny New York Kitchen has you covered with recipes for turkey, side dishes and dessert.  This Cranberry Chutney is wonderfully fresh tasting unlike its canned cousin that most of us grew up on. 


2 Pounds Fresh Cranberries

2 Large Diced Navel Oranges With Juice

1/2 Cup Water

2 Tablespoons Maple Syrup

3/4 Cup Sugar

3/4 Cup Brown Sugar

1/4 Cup Minced Fresh Ginger

Peel the oranges and remove all of the white parts.  While you are dicing the oranges do it over a bowl so that you are able to keep the juice from the oranges.  In a large saucepan add the cranberries and water.  Cook over a medium heat and add the juice from the orange.  Cook for 10 minutes.  Stir occasionally.  You will want the cranberries to pop.  Add the maple syrup, sugar, brown sugar, ginger and diced oranges. Cook for another 7 minutes.  Remove from the heat and transfer into a serving bowl and serve warm.  Makes 5 cups

Baked Acorn Squash

November 10, 2012

Baked Acorn Squash

Baked acorn squash is so easy to make and delicious to eat.  A true fall comfort food.


1 Acorn Squash

6 Teaspoons Butter

1/3 Cup Brown Sugar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Chopped Pecans (Optional)

Preheat your oven to 350° F.  Cut the squash in half and scoop out the seeds and strings.  Place in a baking dish with the cut side up.  Add a little water to the bottom of the baking dish.  Place 3 teaspoons of butter on each half.  Salt & pepper each half.  Finish off with sprinkling each with the brown sugar and chopped pecans.  Bake for 45 minutes until tender.  Remove from the oven and serve hot.  Serves 2

Gingerbread Rice Krispie Treats

November 9, 2012

Gingerbread Rice Krispie Treats

Here’s a fall twist on Rice Krispie Treats.  The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering.  If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon.  My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!


1/4 Cup Butter

1 (10 ounces – approx 40) package Gingerbread Marshmallows

6 Cups Rice Krispie Cereal

In a large saucepan, melt 1/4 cup butter over low heat.  Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted.  Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture.  Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper.  Cut into squares when the mixture cools.  Makes approximately 24 squares. 

Perfect Gravy

November 7, 2012

Perfect Gravy

The holidays are upon us and everyone needs this perfect gravy recipe.  Use the drippings from your roasted turkey and the gravy will be complete. 


Drippings From Roasted Turkey

3/4 Cup Turkey or Chicken Broth

1/4 Cup Unbleached Flour

1/2 Cup Milk

1 Teaspoon Chicken Bouillon Granules

1/4 Teaspoon Poultry Seasoning

1/8Teaspoon White Pepper

Pour the drippings into a 2 cup measuring cup.  Skim off the excess fat and throw it away.  Add just enough broth to the dripping to fill to 2 cups.  Pour into a small saucepan and bring to a boil.  In a small size bowl combine the flour and milk.  Beat until smooth and then gradually pour the flour mixture into the drippings mixture.  Stir in the bouillon granules, poultry seasoning and pepper.  Bring back up to a boil and stir for 4 minutes.  You will want the gravy to be quite thickened.  If you need to thin it out a bit just add a small amount of water.  Makes about 2 cups.

Mary Todd Lincoln Cake

November 6, 2012

Mary Todd Lincon Cake

Mary Ann Todd Lincoln (December 13, 1818 to July 16, 1882) was born to a large wealthy Kentucky family.  Born in Lexington, Kentucky as the fourth of seven children, Mary was raised in comfort and refinement as well as well educated. Mary was sent at an early age to attend a finishing school owned by Madame Mantelle, where the curriculum concentrated on French and literature.  She learned to speak French fluently, studied dance, drama, music and social graces.  By the age of 20 she was regarded as witty and gregarious, with an interest in politics. Mrs. Lincoln suffered from migraine headaches and may have actually had bipolar disorder.  She supported her husband throughout his presidency and was next to him when he was fatally shot. 

Here is the famous Lincoln cake recip.  Mrs. Lincoln apparently made this vanilla almond cake for him while they were courting and during their time in the White House. 


1 Cup Almonds

1 Cup Butter

1 1/2 Cups Sugar

2 1/4 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 1/3 Cups Milk

6 Egg Whites

Pinch of Salt

1 Teaspoon Vanilla Extract

Powdered Sugar


Preheat your oven to 375° F.  Grease and flour two 9 inch round layer cake pans or one Bundt cake pan.  Grind the almonds into course flour in a food processor.  Cream the butter and sugar in a medium size bowl until fluffy.  Sift the flour and baking powder to mix them together in a separate bowl.  Fold the dry flour mix into the creamed butter mix. Alternate with the milk until well blended.  Stir in the almond powder and mix thoroughly.  In a separate bowl, beat the egg whites until they form stiff peaks.  Add a pinch of salt.  Add the vanilla and gently fold the egg whites into the batter with a rubber spatula.  Pour the batter into the pans or the Bundt pan and bake for 30 minutes.  Remove from the oven and cool for 20 minutes before turning the cakes out of their pans.  Allow to completely cook before serving.  If you are making layer cake then use jam for the filling.  Sift powdered sugar on top.  Serves 12

Mamie Eisenhower’s Pumpkin Pie

November 5, 2012

Mamie Eisenhower’s Pumpkin Pie

Mamie Geneva Doud Eisenhower (November 14, 1896 to November 1, 1979) was born in Boone, Iowa, but grew up in Cedar Rapids, Iowa; Colorado Springs, Colorado; Denver, Colorado along with spending time at the family’s winter home in San Antonio, Texas.  Soon after completing her education at Miss Wolcott’s finishing school she met Lieutenant Dwight D. Eisenhower.  On Valentine’s Day 1916, five months after the two met, he gave her a miniature of his West Point class ring to seal a formal engagement.

Mrs. Eisenhower was a gracious hostess and entertained an unprecedented number of heads of state and leaders of foreign governments.  She was noted for her outgoing manner, but guarded her privacy carefully as she suffered from Ménière's disease which is an inner ear disorder that affects one’s equilibrium. 

The First Lady was known as quite the penny pincher who clipped coupons for the White House Staff.  Her recipe for “Mamie’s Million Dollar Fudge” was reproduced by housewives all over the country after it was printed in many publications.  Here is Mrs. Eisenhower’s recipe for pumpkin pie, however. 


1 Baked Pie Shell

3/4 Cup Brown Sugar

1 Envelope Gelatin

1/2 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1 1/2 Cups Cooked Pumpkin

3/4 Cup Milk

3 Egg Yolks

3 Egg Whites

1/4 Cup Sugar

Mix the brown sugar, gelatin, salt, cinnamon and nutmeg in top of a double boiler.  Stir in the pumpkin and egg yolks.  Add the milk.  Heat over boiling water until thick.  Cool until cold.  Beat the egg whites with granulated sugar until firm peaks form.  Fold into the pumpkin.  Pour into the baked pie shell.  Chill.  Top with whipped cream to serve.  Serves 8

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