We at Tiny New York Kitchen get it! Especially during the holidays you don’t want to ruin a good piece of meat. Here are some general guidelines for producing the best results for your holiday meal.
Remove meat from the refrigerator at least an hour before roasting so it can come closer to room temperature.
Start the roast at 450 degrees for 15 minutes to develop a nice crust.
Drop the oven to 350 degrees for an additional 15 to 20 minutes per pound.
Remember, you must cook to temperature, NOT time, because every oven and piece of meat is unique. So, take the temperature of the roast every 20 to 30 minutes to avoid overcooking. 120 degrees (50C) for rare and 130 degrees (55C) for medium-rare.
Always use a meat thermometer. An instant-read probe thermometer helps dispel any guesswork.
Remove from oven and loosely cover roast with foil to keep warm and rest it for 30 minutes. Don’t be alarmed when you see the temperature of the roast creep upwards a few degrees while it rests. This is perfectly normal and expected.
These directions will work for nearly all holiday roasts. The exceptions are thinner/smaller roasts like beef tenderloin or rack of lamb. These can be cooked at 400 degrees for the entire time, using a meat thermometer to monitor progress.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Fruitcake Pound Cake Is A Delicious And Easy Holiday Favorite
Now that the colder weather is here and you’ve put away your beach towel it’s time to winterize your cocktails. One way to achieve this is by using amari, the rich, bitter, herbal European-style liqueurs-before–dinner aperitifs and after-dinner digestifs-that have become more popular and widely available. Amari can add structure and backbone to cocktails and is often the secret behind some of the most iconic classic drinks. Amaro is perfect for colder months, to pair with flavors like honey, citrus, and spices. Adding it is like seasoning food because it enhances flavors and gives the drink more character.
This season bartenders are combining them with brown spirits like dark rum, bourbon, rye, and Scotch for autumn and winter drinks. You could make a variation on the Brooklyn cocktail with bourbon, amaro, maraschino liqueur, dry vermouth, blood orange liqueur, and bitters.
Some add amaro and bourbon to mulled wine or change up that Irish Coffee by using single-malt whiskey, two kinds of amaro, coffee, simple syrup, and topped with whipped cream. Change up the Negroni by keeping the gin, but replacing the Campari with amari and adding amontillado sherry.
Be inventive and try adding amari to your holiday cocktails. You may just create a new classic.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
If you’re looking for some useful tips on making and baking the best cookies you and your family has ever tasted then these basics will get you on the right path for cookie success.
Butter
It’s true that nothing is better for the flavor, richness, texture, and color of cookies than butter. If you have a dairy allergy then margarine can be substituted for butter if it contains enough fat. For best results, choose a stick margarine with at least 80 percent vegetable oil or one that contains at least 100 calories per tablespoon. Substituting shortening for butter will give cookies a softer, more cakelike texture and a different flavor.
Sheet Success
If your cookie sheets are thin, warped, or dark from years of baked-on grease, it’s time to go shopping. Purchase shiny, heavy-gauge cookie sheets that have low or no sides. Use jelly-roll pans (15x10x1 inch baking pans) only for bar cookies since their 1-inch sides prevent other cookie types from browning properly. Let hot cookie sheets cool between batches. Using a nonstick baking mat prevents cookies from sticking to cookie sheets by lining the sheets with this reusable mat. Parchment paper works well, too.
To The Freezer
Are you concerned you’ll have no time for last-minute holiday cooking baking? Get a head start by freezing baked and cooled cookies. Most cookies can be frozen for month, ready to be pulled out at a moment’s notice. Use airtight plastic bags and containers specifically labeled for freezer storage. Separate layers of cookies with sheets of waxed paper. Tightly seal filled bags and containers and freeze for up to three months. For best results, don’t frost or glaze cookies before freezing. Instead, freeze unfrosted cookies, thaw, then frost before serving. Most cookie dough (except bar batters and meringue or macaroon mixtures) can be frozen in an airtight freezer container for up to six months. Thaw dough in its container in the refrigerator. Shape and bake as directed.
Shipping
Sending cookies, not crumbs, to loved ones through the mail is possible – with a little care. For best results, send crisp or firm varieties (including most slice & bake) and avoid frosted moist, thin, or filled types. Wrap baked and cooled cookies individually, in back to back pairs, or in stacks in plastic wrap. Line a sturdy box with bubble wrap and pack cookies in layers of packing, peanuts or tissue paper so they won’t have room to shift. Write “perishable” on the box and ship early in the week so your package won’t be delayed over the weekend.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
When you have a house full of guests consider making a gluten-free cheesecake.
Tiny New York Kitchen Wishes You & Your Family A Very Happy Thanksgiving!
Choosing A Bird
How big should you buy? If you don’t want leftovers then estimate 1 pound of turkey per person. If you do want leftovers then estimate 1 1/2 pounds per person.
Fresh Or Frozen
Should you buy fresh or frozen? Fresh will keep for 4 days in the refrigerator. There is no need to thaw it and some believe that fresh is more flavorful. Frozen is often more affordable, can be purchased weeks in advance, but requires thawing time.
Defrosting
There are two ways to defrost your frozen turkey. 1. In the refrigerator; if you have more time, allow the bird to thaw in the refrigerator in its original packaging. Allow 24 hours of thawing for every 5 pounds of turkey. 2. Cold water bath; if you’re short on time submerge the turkey in a cold water bath. Change the water every 30 minutes. Allow 30 minutes of thawing for every pound of turkey.
Roasting
Remove the giblets. The giblets typically include the heart, liver, and gizzard (often gathered in a bag), plus the neck. You can throw them away or simmer them in stock or water to make your own broth to use in gravy or stuffing.
Tie The Legs
For even roasting, use butcher’s twine to loosely tie the turkey legs together, and then tuck the wings under the shoulders. Don’t wash the bird. Washing can easily spread bacteria. To kill any bacteria, roast the turkey until it reaches an internal temp of 165 degrees.
Brush With Melted Butter
Bump up the flavor by adding herbs, spices, and citrus zest to the butter.
Take The Temperature
Ignore the pop-up timer, they’re unreliable. Instead use an instant read thermometer and take the temperature in the thickest part of the thigh (it takes the longest to cook) and make sure the thermometer isn’t touching any bone. 165 degrees is the magic number.
Let It Rest
Once the turkey comes out of the oven, cover loosely with foil and let it rest at room temperature for 15 minutes. This allows the juices to reabsorb for moist and delicious meat.
Storing
Leftovers should be put away right when you’re done serving. If anything is left out for more than 2 hours, throw it away. Store leftovers in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat to 165 degrees and cover to preserve moisture and texture.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Pumpkins earned their name because of their round shape. The English called them “pompons,” which came from the French word “pompom.”
Like many early American dishes, pumpkin pie is a product of indigenous ingredients and English culinary tradition. First cultivated in Central America around 5500 B.C., pumpkins were one of the first foods settlers brought back from the New World. The English quickly added pumpkin to their pie-making tradition, so by 1620, when the Mayflower sailed to the New World, it’s likely some of the Pilgrims were already familiar with these orange gourds.
There’s a very good chance that when the first Thanksgiving was held a year later, pumpkin was on the table in some form. By the early 18th century, Thanksgiving was a well-established holiday throughout New England, and pumpkin pie was part of the feast.
In 1705, Colchester, Connecticut, postponed Thanksgiving for a week, because there wasn’t enough molasses, their sweetener of choice, to make the pies.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Whether you’re hosting your first Thanksgiving or you’ve been making the family feast for decades, refer to our Thanksgiving timeline checklist to keep your prepping, shopping, and cooking on track for the big day.
1 TO 2 WEEKS BEFORE THANKSGIVING
Confirm the number of guests and plan your menu
Order your turkey
Plan your table setting, serving dishes, and decorations
Read through all your recipes to determine the food and cooking equipment you will need
Make your shopping and to-do lists
Shop for nonperishable food items, plus any cooks’ tools, cooking equipment and tableware you need
A FEW DAYS BEFORE
Prepare the turkey brine, but do not add the turkey, cover and refrigerate
Prepare food that can be made several days ahead of time, such as pie pastry and cranberry sauce
THE DAY BEFORE
Complete your food shopping
If you ordered a fresh turkey, pick it up or have it delivered
If you are brining the turkey, place it in the brine and refrigerate
Prepare dishes that can be made in advance such as soups and pies
Chop vegetables for side dishes; refrigerate in covered bowls or sealable plastic bags
Peel and cut the potatoes, place in cold water and refrigerate
Set the table
THANKSGIVING DAY
Refrigerate wines that need chilling
Prepare the stuffing and other side dishes
Prepare the turkey for roasting and put in the oven at the determined time
If you plan to stuff the turkey, do not stuff it until just before you put it in the oven
While the turkey is roasting, make the mashed potatoes
While the turkey is resting, make the gravy and cook or reheat the side dishes
Carve the turkey and serve your guests
Have a wonderful Thanksgiving!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Going out for dinner on Valentine’s Day is a risky affair. Even the best restaurants can have “overload difficulties” on such a busy night where couples have expectations of restaurant perfection. A better way to manage expectations is to take control of them yourself. Food is a language of love. You know what you like and what your loved one likes. No need to worry about cheesy love songs or a perfumed soaked lady sitting next to you. Nothing says I love you more than taking the time to make a special meal for the person you love. Visit the local farmers’ market, butcher, or seafood shop to buy their favorite seasonal ingredients. Come up with a meal that celebrates love. Turn off the lights, fire up all the candles and put on your favorite music.
Keep it easy and made make it special. Plan out the meal from beginning to end to get organized and make sure you have a solid menu. If you’re not a seasoned cook make sure to keep it simple and I recommend not trying to make complicated dishes that you’ve never made before. Make it easy with three courses. Begin with a beautiful cheese plate. Embrace easy, big impact dishes. Start off with prosciutto-wrapped scallops finished with a squeeze of lemon. Warm things up with braised short ribs or steaks finished off with butter and herbs. Keep desserts simple, but sweet. Decorate bakery cakes with fresh fruit or edible flowers or warm up slices of pie and top with caramel sauce and a gourmet ice cream or try your hand at an easy dessert of chocolate pots de crème. Don’t forget that nice bottle of wine or champagne.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
