Thanksgiving

Pumpkin Biscuits

November 30, 2011

Pumpkin Biscuits

These Pumpkin Biscuits are melt in your mouth good! Easy to make too!

INGREDIENTS

1 ¼ Cups Unbleached Flour

2 Tablespoons Plus 1 Teaspoon Sugar

1 Tablespoon Plus 1 Teaspoon Baking Powder

½ Teaspoon Salt

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Cinnamon

¾ Cup Pumpkin Puree

¼ Cup Melted Butter

Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.

Stuffing A Turkey

November 24, 2011

Stuffing A Turkey

Whole birds don’t have to be stuffed. You can place a quartered onion or lemon inside the cavity or spread fragrant herbs or peppery spices under the skin. However, a traditional stuffing, deliciously flavored with sautéed vegetables, sausage or other savory ingredients, will accent the flavor of the meat. Here are some rules for stuffing a turkey.

1. Before stuffing, rinse the bird inside and out and pat dry.

2. Cool any cooked stuffing (unless roasting immediately) before filling the bird.

3. Stuff the bird just before roasting. Never stuff in advance. It is fine to prepare a stuffing recipe ahead, but remember to refrigerate it separately and then add it just before roasting.

4. Lightly stuff the body and neck cavities. Do not pack tight.

5. Bake extra stuffing in a covered casserole with the bird for the last 30 minutes of roasting. Since this stuffing won’t be as moist you may want to drizzle the top with some broth or melted butter before heating.

6. Stand the bird, neck end up, in a bowl just big enough to hold it upright. Lightly spoon stuffing into the neck cavity.

7. Secure the neck flap over the opening with skewers. Tuck the wing tips under the back of the bird. Loosely stuff the body cavity. Fold the skin over the opening.

8. Tie the legs and tail together with string to enclose the stuffing.

Basic Stuffing

November 24, 2011

Basic Stuffing

Such a good Basic Stuffing recipe!

INGREDIENTS

2 Loaves Cubed Italian Bread

1 Cup Butter

4 Stalks Diced Celery

4 Minced Shallots

3 Cloves Minced Garlic

2 Teaspoons Kosher Salt

½ Teaspoon Freshly Ground Black Pepper

½ Cup White Wine

½ Cup Chopped Parsley

3 Large Beaten Eggs

10 Ounces Chicken Broth

Arrange the bread cubes on two baking sheets lined with parchment paper. Preheat the oven to 400° F. Bake for 10 minutes until crisp. You don’t want the bread to get browned though. In a large skillet melt the butter over a medium heat. Add the shallots, garlic and celery. Cook for 5 minutes until the vegetables are softened. Add the white wine and cook another 4 minutes. Remove from the heat and transfer to a large bowl. Add the bread, eggs and parsley to the vegetables. Add the salt & pepper and combine well. Mix in half of the chicken broth. Continue to add the chicken broth until the stuffing is moist, but NOT wet. Stuff the turkey with 4 to 6 cups of stuffing. Place the remaining stuffing into a greased 8 inch square baking dish. Cover the baking dish with greased foil. Place in the refrigerator until the turkey is removed from the oven to rest. Place the baking dish in the oven, covered with foil, for 30 minutes. Uncover and bake for another 15 minutes until golden. Serves 8

Chorizo Stuffing

November 24, 2011

Chorizo Stuffing

I love this stuffing!

INGREDIENTS

2 Loaves Cubed Italian Bread

¼ Cup Olive Oil

8 Ounces Sliced Chorizo

1 Large Chopped white Onion

6 Chopped Garlic Cloves

1 Large Chopped Tomato

1 Teaspoon Hot Smoked Paprika

¼ Cup White Wine

¼ Cup Chopped Italian Parsley

2 Teaspoons Chopped Thyme

2 Cups Chicken Stock

3 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Arrange bread cubes on 2 baking sheets lined with parchment paper. Preheat the oven to 350° F. Bake the bread cubes for 20 minutes. Remove from the oven and let cool. Transfer to a large bowl. In a large skillet heat the olive oil over a medium heat. Add the onion, garlic and chorizo. Cook over a medium low heat for 10 minutes. Turn off the heat and drain off the fat. Return the skillet with the chorizo mixture to a medium heat. Add the chopped tomato and paprika. Cook for 2 minutes. Add the wine and turn the heat up to medium high. Boil for 2 minutes. Transfer the chorizo mixture to the bread cube bowl along with the parsley and thyme. In a medium bowl, whisk the chicken stock with the eggs. Season with the salt and pepper. Pour the egg mixture over the bread cube mixture and toss well. Transfer the stuffing to a large, greased, glass baking dish. Cover with foil. Bake for 45 minutes. Remove the foil and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Serves 12

Cranberry Sauce

November 23, 2011

Cranberry Sauce

Forget the canned stuff and make homemade Cranberry Sauce. Tastes so much better and super easy to make!

INGREDIENTS

12 Ounces Fresh Cranberries

1 Cup Sugar

1 Cup Orange Juice

In a medium sized saucepan over a medium heat dissolve the sugar and orange juice. Stir in the cranberries and cook for 10 minutes until the cranberries start to pop. Remove from the heat and place the sauce in a bowl. The Cranberry Sauce will thicken as it cools. Refrigerate until time to serve. Serves 10

Holiday Cheddar Biscuits

November 23, 2011

Holiday Cheddar Biscuits

These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.

INGREDIENTS

5 Cups Unbleached Flour

1 Tablespoon Plus 1 Teaspoon Baking Powder

2 ½ Teaspoons Kosher Salt

1 Teaspoon Sugar

1/8 Teaspoon Cayenne Pepper

4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)

4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)

6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces

2 Cups Heavy Cream

¼ Cup Buttermilk

Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.

Victoria’s Naughty Naughty Mashed Potatoes

November 23, 2011

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

November 23, 2011

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

November 22, 2011

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

November 21, 2011

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

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels