Enjoy some Thanksgiving humor along with more delectable recipes to make your mouth water waiting for the next holiday.
From Denny: Funny Thanksgiving quotes, a funny Thanksgiving dance video, funny Thanksgiving cartoons, an hilarious post featuring fighting turkeys with captions, another funny post about the infamous Gluttony Pants now in holiday fashion - and lots of great food. What more could you ask for after a great meal while cruising the web? Uh... maybe a waist extender for my pants? Oh, yeah... but the food was soooo good! :)
And a few serious gratitude posts to round out the season...
Happy Thanksgiving, Everyone, and hope you enjoy your holiday!
*** Feathered Turkey Photo by eye of einstein @ flickr
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Cook your holiday feast with favorite chef Emeril Lagasse.
From Denny: Chef Emeril is a favorite at our house here in Louisiana. It was New Orleans where Emeril really got his start to fame from the famous restaurant Brennan's. He embraced Cajun and Creole cuisine and made it his own, building a veritable food empire ever since.
What I like so much about Emeril is how he promotes generosity, giving freely of his time and recipes. He is always ready to help in the community. He is also very well organized and a terrific teacher. Here he provides the entire shopping list for the menu along with the easy steps to success. Make the entire menu or pick and choose a few favorites to enjoy. One thing is for sure, your guests and family will be talking about this terrific meal well into the New Year, ready to enjoy it again next holiday.
Emeril's Brined, Herb-Roasted Turkey
Emeril's Spiced Baked Ham with Potatoes
Creamy Pumpkin Soup
Three-Cheese Baked Macaroni
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Pear Tartlets with Homemade Creme Fraiche
Spiced Orange Tea
Emeril's Brined, Herb-Roasted Turkey
When Thanksgiving rolls around on the calendar everyone starts getting visions of the perfectly roasted bird in their heads. But the family cook is thinking, "Yeah? And how do I make sure that bird doesn't dry out? We want a moist, succulent roasted turkey for our table!"
The breast meat is the area that has little natural fat to protect it during the roasting time and can result in a dry unappealing dish. That's why brining is such a great solution to the dilemma of avoiding a dry turkey. Emeril shows us how to make the brine, the broth and the gravy - and roast the perfect turkey so we can relax and enjoy the holidays!
Emeril's Brined, Herb-Roasted Turkey
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Difficult Cook Time: Over 120 min
Emeril's special Thanksgiving recipes come just in time for the holidays.
Ingredients:
Turkey
1 turkey (10 to 12 pounds)
Brine, see recipe below
4 tablespoons unsalted butter, softened at room temperature
1 large yellow onion, cut into eighths
1 large orange, cut into eighths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 to 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock or canned low-salt chicken broth
3 cups water
Gravy
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Directions:
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees Fahrenheit.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees Fahrenheit when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on two stove top burners over medium heat add the pan juices and 1 cup turkey broth and the white wine to the pan, and de-glaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Spiced Baked Ham with Potatoes
Some Thanksgiving or Christmas holidays at our house we just aren't feeling the love for roast turkey and want something else. How about ham? Emeril's version of the holiday ham involves the tasty combination of molasses, orange juice and cayenne pepper. He serves it with a side dish of sweet potatoes. Talk about amazing ham sandwiches for the next day!
Emeril's Spiced Baked Ham with Potatoes
From: Chef Emeril Lagasse Servings: Over 8 Difficulty: Moderate Cook Time: 60-120 min
Note: When you bake a ham like this, you can count on about 10 to 15 minutes baking time per pound, but make sure your instant read thermometer reaches an internal temperature of 170 degrees to guarantee that the ham is baked through.
Ingredients:
Ham
One Ham (cooked, bone-in, butt portion - 6 to 7 pounds)
1 cup dark brown sugar, loosely packed
3/4 cup fresh orange juice
3/4 cup Creole mustard (or other spicy, whole-grained mustard)
1/2 cup dark molasses
3 tablespoons horseradish
1/2 teaspoon allspice
1/2 teaspoon cayenne
Potatoes
7 small sweet potatoes (about 3 pounds), peeled
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 teaspoons dark brown sugar
Directions:
Ham
Rinse the ham under cold running water. Pat dry and place on a work surface.
With a sharp knife, score parallel lines, 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham. Turn the ham 180 degrees and score in a similar fashion to create a grid pattern across the ham. Put the ham in a two-gallon plastic storage bag.
Combine the remaining ingredients in a large mixing bowl, whisking to mix. Pour the mixture into the bag with the ham and seal. Gently squeeze the bag to evenly distribute the marinade around the ham. Refrigerate for 24 hours. Preheat the oven to 350.
Potatoes
Cut the potatoes in quarters lengthwise and put in a large mixing bowl. Toss with the vegetable oil, salt, cinnamon, allspice, and the sugar.
Arrange the potatoes in a layer on the bottom of a large roasting pan. Remove the ham from the bag and reserve the marinade. Set the ham, scored side up, on top of the potatoes. Bake for 45 minutes.
Creamy Pumpkin Soup
Bored with the usual suspect involving pumpkin for the holidays? Pumpkin pie is delicious but there are those days when a cook wants to try something new. How about this creamy pumpkin soup to warm your family and guests on a cold day?
Creamy Pumpkin Soup
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Yield: 6 to 8 servings Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
2 tablespoons canola or other mild-flavored vegetable oil
1 medium onion, coarsely chopped
4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin)
3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
1(15-ounce) jar whole peeled chestnuts, optional
1 1/2 teaspoons salt
3/4 teaspoons freshly ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Coarse salt and freshly ground pepper
1 1/2 cups half and half or milk, or more as needed
Roasted Pumpkin seeds, for garnish, optional
Directions:
Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half.
In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.
Three-Cheese Baked Macaroni
OK, who doesn't love Mac 'N' Cheese? It's downright un-American not to love this comfort food. There are endless variations, especially the grown up ones. Just the other day I was reading some adult variations in an old issue of Wine Spectator I couldn't bear to throw in the trash - especially after I found out the wine pairings with Mac 'N' Cheese. Definitely a separate post on that one! :)
These days most people now serve traditional Mac 'N' Cheese for the holidays since children love it as much as adults. Emeril's version combines the yummy cheese of Monterey Jack and Parmigiano-Reggiano. Remember, this is an easy dish and can be made ahead of time, ready to bake at the last minute.
Three-Cheese Baked Macaroni
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE. Servings: 4-6 Difficulty: Easy Cook Time: 1-30 min
Ingredients:
8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving.
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Want a red food for the holidays but bored with cranberry sauce? Try this roasted beet salad full of iron and minerals. Golden beets are very mild too. The beets have a wonderfully appealing intense color that just sparkles like the holidays deserve. They look like little jewels on the plate, sure to stimulate the appetite of the pickiest eater.
What really sets off this dish are the yummy cheese crisps. Family and friends will love them!
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
From: Chef Emeril Lagasse Servings: 4-6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
3 to 4 small red and/or golden beets, tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size pieces
Cheese crisps (recipe below)
Directions:
Preheat the oven to 350°F.
Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the
middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.
Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.
Combine the vinegar, shallot, honey, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.
Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.
Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.
Note: 4 to 6 servings
Cheese Crisps:
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh"
Note: Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails.
Ingredients:
3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo
Directions:
Preheat the oven to 350°F. Line a baking sheet with a Silpat, or parchment paper.
Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.
Note: About 12 crisps
*** Roasted beet salad with walnut dressing and cheese crisps. (Photo/Brett Oronzio/ABC; Food Styling/Karen Pickus)
Pear Tartlets with Homemade Creme Fraiche
Want to skip the usual heavy pie or cake this holiday? Surprise your family and friends with a dessert that is light and tasty. These pear tartlets served with a homemade creme fraiche are just the ticket to finish off a divine holiday meal.
Pear Tartlets with Homemade Creme Fraiche
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" Servings: 6 Difficulty: Moderate Cook Time: 30-60 min
Ingredients:
1 large egg
1/3 cup plus 3 teaspoons sugar
3 1/2 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise
1 tablespoon finely grated orange zest
1/4 teaspoon ground cardamom
2 pinches freshly ground black pepper
8 ounces frozen puff pastry, thawed but still cold
3 firm-ripe pears, such as Anjou
1 lemon, halved
1/4 cup apricot preserves
Homemade creme fraiche or vanilla ice cream, for serving
Directions:
In a small bowl, whisk the egg with the 1/3 cup sugar until blended. Add the flour and stir to combine.
Combine the butter, vanilla bean, orange zest, cardamom, and pepper in a small, heavy saucepan, and
cook over high heat until the butter is light golden brown and has a nutty aroma, about 3 minutes.
Remove the vanilla bean, scraping the seeds into the melted butter. (Discard the scraped vanilla bean pod or reserve it for another use.) Allow the butter to cool slightly; then add it to the flour mixture and stir well to combine. Allow to cool to room temperature. Then refrigerate, covered, until thoroughly chilled, about 1 hour. (This filling can be prepared up to 3 days in advance.)
Cut the puff pastry sheet in half, and roll each half out to approximately 1/8-inch thickness. Using a sharp knife and a small plate as a guide, cut out three 6-inch rounds from each piece of puff pastry. Transfer the rounds to two ungreased baking sheets, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight.
Preheat the oven to 375°F.
Using a sharp knife, cut approximately 1 inch off the top of each pear, so that the remaining fruit is
more or less spherical. Peel, halve, and core the pears. Rub them with the juice of half a lemon to keep them from discoloring. Place 1 pear half, cut side down, on a work surface, and slice it crosswise into about 1/8-inch-thick slices. Do not separate the slices. Repeat with the remaining pear halves. Squeeze more lemon juice over the sliced pears. Reserve any uneven pieces and the end pieces separately.
Remove the puff pastry rounds from the refrigerator, and place 1 heaping tablespoon of the butter filling in the center of each round. Using 1 pear half for each round, decoratively fan the slices in a tight, overlapping circle so that they cover the pastry round. The slices should not extend beyond the edge of the pastry. (If you like, cut any uneven slices or end pieces of pear into small wedge-shaped pieces and place them in the center of the tartlets to form rosettes.) Sprinkle ½ teaspoon of the remaining sugar over each tartlet, and bake for about 30 minutes, or until the pears are tender and the tartlets are lightly browned around the edges.
While the tartlets are baking, heat the apricot preserves in a small saucepan (thin them with a small
amount of water if necessary).
Use a pastry brush to gently brush the top of each tartlet with some of the warm preserves. Serve warm or at room temperature, with a dollop of homemade creme fraiche or vanilla ice cream, as desired.
*** Pear Tartlets with Homemade Crème Fraiche (Photo by HEIDI GUTMAN/ABC Food Styling By Karen Pickus)
Spiced Orange Tea
When it's time to leave after the holiday meal, happily stuffed and wondering how long it will take to lose these holiday pounds, send off your guests with more than the holiday doggy meal bag. After the traditional watching of the holiday football game, charge up their spirits with a warm spiced tea as they step out into the brisk autumn air to return home - until next year's gathering around the table.
Spiced Orange Tea
From: Chef Emeril Lagasse Yield: 6 cups, 6 to 8 servings Difficulty: Easy Cook Time: 1-30 min
What better way to warm up than with a cup of hot tea. Emeril's spiced orange tea will warm you right up.
Ingredients:
Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
3 cups freshly squeezed orange juice, about 6 large oranges
3 cups water
2 tablespoons freshly squeezed lemon juice
1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
1 teaspoon whole cloves
1/2 teaspoon ground cinnamon
Pinch of salt
3 Orange Pekoe teabags
1/2 cup sugar
Directions:
In small pot combine the orange peel, orange juice, water, lemon juice, ginger, cloves, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove pot from the heat. Add the tea bags and let steep for 5 minutes. Add the sugar and stir to dissolve. Strain the tea through a fine mesh sieve set over another pot or into a warmed tea pot. Serve hot.
Emeril's Shopping List for this Thanksgiving Menu
Talk about thinking about everything! Emeril has all the ingredients for your feast listed right here for your convenience:
Butcher or Deli:
6- to 7-pound ham
bacon
1 turkey (10 to 12 pounds)
Reserved turkey neck and giblets
Baking Goods:
dark brown sugar
dark molasses
sugar
flour
vanilla bean
lilght brown sugar
Dairy and Juice:
orange juice
buttermilk
heavy cream
3/4 cup sheep's milk cheese (Bianco Sardo)
6 ounces sharp cheddar cheese
2 ounces Monterey Jack cheese
unsalted butter
4 eggs
1 ounce Parmigiano-Reggiano cheese
milk
Oils, Condiments and Spices:
Creole or spicy mustard
horseradish
allspice
cayenne
salt
ground cinnamon
black pepper
honey
Dijon mustard
olive oil
vegetable oil
apricot preserves
sherry or Banyuls vinegar
cardamom
pumpkin seeds
cloves
garlic
evaporated milk
nutmeg
bay leaves
thyme
rosemary
sage
parsley
Fruits and Vegetables:
7 sweet potatoes or jewel yams
4 red and/or golden beets
3 pears (Anjou)
3 lemons
shallot
tarragon leaves
1 bunch baby dandelion greens
1 bunch rainbow chard
4 oranges
2 onions
pumpkin cubes
white pepper
ginger
lemon juice
2 large carrots
1 large yellow onion
celery
Frozen Goods:
puff pastry
vanilla ice cream
Miscellaneous:
Orange Pekoe tea bags
walnuts
chestnuts
elbow macaroni
chicken or vegetable stock
chicken or turkey stock, for basting
turkey broth
dry white wine
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Check out a simple recipe that is always a bit hit with family and friends during the holiday season.
From Denny: Chef Paul Deen always laughs and has fun whenever she cooks. In this video her husband is helping on The Today Show kitchen set, preparing the cola basted ham. It's a traditional ham that Paul makes at her restaurant every year at Thanksgiving as it is a Southern favorite.
Basically, all you have to do is get a cooked ham, pour cola on it, stud it with whole cloves and pineapple slices (anchor with toothpicks), then place brown sugar on top and bake. Make sure to use your baster brush while it's baking to mop up the cola and brown sugar as it mixes with the ham fat and re-baste the ham. Talk about both simple to make and very delicious. It's no wonder this simple recipe has survived the test of time! :)
Paula's recipe for a cranberry and cream cheese sauce is a beautiful presentation as it is a layered look of red and white for the holidays. Adding the cream cheese also tones down the tartness of the cranberry taste.
1 18-pound cured ham
2 (12-ounce) cans cola
Canned pineapple rings
Brown sugar
Maraschino cherries
Cloves
Directions:
Preheat the oven to 325 degrees F.
Place ham in a shallow roasting pan. Baste the ham with cola. Using toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings.
Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover the ham with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140 degrees F. Baste with cola about every 30 minutes during cooking.
Mrs. Hoggle's stuffed cranberry sauce
From: Chef Paula Deen
Makes: 4 to 6 servings
Ingredients:
2 tablespoons mayonnaise
1 8-ounce package cream cheese, softened
1 16-ounce can jellied cranberry sauce, chilled
1/4 to 1/2 cup chopped pecans
Directions:
Mix cream cheese and mayonnaise until creamy — it needs to be spreadable.
Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on one round and place another round on top, sandwich style. Keep in fridge until time to serve.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Chef Lidia Bastianich shares Italian holiday cookies from her childhood.
From Denny: Chef and restaurateur, Lidia Bastianich, shares some of her favorite childhood holiday treats. These traditional Italian sweets are a big hit come holiday season, suitable for the Thanksgiving and Christmas holidays.
Lidia's fun recipes are Fried Ribbon Cookies where you make up a sweet dough in the food processor, roll it out, slice into strips, tie into festive ribbons and drop to deep fry in hot oil, then dust with tasty powdered sugar.
Pine nut cookies are another traditional Italian sweet well loved during the holiday season. Both recipes come from her latest cookbook that is also her first children's book of kid friendly easy recipes: “Nonna Tell Me a Story.”
This video is cute because she has her granddaughter on the set rolling out the cookie dough and tying it into ribbons. Chef Lidia fries the cookies and it's one of those warm memories the granddaughter will have when she grows up of she and her grandmother making Christmas cookies together.
From: Chef Lidia Bastianich, "Nonna Tell Me a Story"
Ingredients:
6 tablespoons (3/4 stick) very soft unsalted butter
1/3 cup sugar
1/2 teaspoon salt
1/4 cup milk
1 large egg
1 large egg yolk
3 tablespoons orange juice
1 1/2 tablespoons fresh lemon juice
Finely grated zest of a lemon, about 2 teaspoons
Finely grated zest of an orange, about 2 tablespoons
2 1/2 cups all-purpose flour, plus more for rolling the dough
6 to 8 cups vegetable oil for frying, or as needed
1/4 cup confectioners’ sugar, or as needed
Directions:
1. Blend butter, sugar, and salt in the food processor. Add milk, egg and yolk, citrus juices and citrus zests and process everything together until smooth. Scrape down the sides of the bowl, dump in all of the flour, and process in pulses until the dough comes together. Clean the bowl again and pulse a few more times to mix thoroughly.
2. Scrape the dough out onto a lightly floured work surface and knead briefly into a soft smooth ball. If it is sticky, knead in more flour in small amounts. Wrap the dough tightly in plastic and chill for 30 minutes to 1 hour. (You can keep it refrigerated up to 1 day but let it return to room temperature before rolling.)
3. Cut the chilled dough in half and work with one piece at a time. Flatten the dough on a lightly floured work surface and roll it out to a rough square shape, approximately 16 inches on a side. Trim the edges of the square and with a fluted cutter, divide it into 10 strips, about 1½ inches wide. Cut across all the strips in the middle to form 20 ribbons, each about 7 inches long (though they shrink after you cut them). One at a time, tie each ribbon into a simple overhand knot. (When tying the crostoli, leave the knot very loose so there will be a gap for tying a ribbon for hanging once they are fried.) If necessary, stretch the ends gently so they’re long enough to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper, leaving room between them so they don’t stick to each other. Roll out the second piece of dough; cut and tie the same way.
4. Meanwhile, pour vegetable oil in the pan to a depth of 2 inches. Set over medium heat to gradually reach frying temperature. When you’re ready to start frying, raise the heat and test the oil by dropping in a scrap piece of dough: the fat should bubble actively around the dough, but it shouldn’t get dark quickly. (If you have a frying thermometer, heat the oil to 350° F. And be sure to use long-handled tools, hot pads, and caution when deep frying.)
5. Using long-handled tongs, quickly drop the first batch of crostoli into the fryer — raise the heat to return the oil to the frying temperature. Don’t crowd the cookies — fry only 10 or 12 at a time in a 10-inch diameter pan. The cookies will first drop to the bottom but will soon float to the surface. Turn them frequently with tongs and a spider or slotted spoon, to cook evenly.
6. Fry the crostoli for 4 minutes or so, as they color gradually to dark gold. Adjust the heat as needed to maintain the oil temperature and prevent rapid browning. When crisp and golden all over, lift them from the oil with a spider or spoon, drain off the oil, then lay them on layers of paper towels to cool. Fry the remaining crostoli in batches the same way. Store in a sealed cookie tin or plastic container and keep them dry. To serve, pile the crostoli on a serving plate in a heaping mound. Put the confectioners’ sugar in a small mesh sieve and dust generously over the cookies.
Pine Nut Cookies (Amaretti con pignoli)
From: Chef Lidia Bastianich, "Nonna Tell Me a Story"
Ingredients:
1 pound canned almond paste
1 1/2 cups sugar
3 large egg whites
1 cup pine nuts (optional)
1/4 cup confectioners’ sugar, or as needed (optional)
Directions:
1. Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
2. Crumble the almond paste into a mixing bowl. Beat with a handheld electric mixer until finely crumbled. Sprinkle the sugar over the almond paste and continue to beat until the sugar is incorporated. Beat in the egg whites, one at a time and continue beating until the batter is smooth.
3. If using the pine nuts, spread them out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll the ball in pine nuts or just place it on the baking sheet if you want plain cookies. Repeat with the remaining dough.
4. Bake the cookies until lightly browned and soft and springy, about 20 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored at room temperature for up to 1 week and are delicious with or without pine nuts.
Tips
The plain cookies can also be dusted with confectioners’ sugar before serving.
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Check out one of best chefs in America and a wonderful brunch menu for the holidays.
From Denny: Did you know that Chef Thomas Keller is considered one of the very best American-born chefs? He is executive chef of the restaurant French Laundry in the Napa Valley of California. His other restaurant is Per Se in Manhattan (New York City). This is his version of a delightful brunch you can impress your family and friends with over the holidays.
Chef Keller has boxed up two of his best-selling cookbooks - "Ad Hoc At Home" and "The French Laundry" into a holiday gift set this season called "The Essential Thomas Keller." These recipes featured here for the brunch are from "Ad Hoc At Home."
Check out the menu pdf file from French Laundry. It will have you hungry in no time - and wishing you lived in California! :)
Check out the menu pdf file from Per Se in Manhattan too. Can you tell I love reading menus? :)
Recipes Featured:
Poached Eggs
Buttermilk Biscuits
Scallion Potato Cakes
Zinfandel Jam
Poached Eggs
Ingredients:
2 tablespoons white wine vinegar
6 large eggs
Kosher salt and freshly ground black pepper
Directions:
To poach the eggs, bring 6 to 8 inches of water to a boil in a large deep saucepan. Prepare an ice bath. Add the vinegar to the boiling water and reduce the heat to a simmer. Crack 1 egg into a small cup or ramekin.
Using a wooden spoon, stir the water at the edges of the pan twice in a circular motion to get the water moving, then add the egg to the center of the pan and simmer gently for 1 1/2 minutes, or until the white is set but the yolk is still runny.
With a slotted spoon, carefully transfer the egg to the ice bath. Skim and discard any foam that has risen to the top of the water, and cook the remaining eggs one at a time.
Note: The eggs can be poached several hours ahead and stored in ice water in the refrigerator. Place in warm water before serving.
Meanwhile, bring a large pot of water to a simmer. With a small pair of scissors, trim any uneven edges from the poached eggs. Lower the eggs into the simmering water for about 30 seconds, just to reheat. Remove the eggs with a skimmer or slotted spoon and blot the bottoms with paper towels. Season the eggs with salt and pepper and serve.
Buttermilk Biscuits
Makes: 12 BISCUITS
Ingredients:
2 cups cake flour
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
11/2 cups buttermilk, plus 1 to 2 tablespoons for brushing
2 to 3 tablespoons (1 to 1 1/2 ounces) unsalted butter, melted
Directions:
These biscuits bake up light and fluffy. It's important not to overwork the dough, which would make the biscuits tough. To that end, we pulse the butter and dry ingredients together in a food processor, then turn them out into a bowl and gradually work in the liquids by hand.
You can serve them with some good butter and raspberry jam, and perhaps a sprinkle of fleur de sel, but they're so good you might want to eat them as is, straight out of the oven. We serve these with fried chicken, but they make a good brunch accompaniment and also work as a strawberry shortcake biscuit for dessert.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flours, salt, baking powder, and baking soda in the bowl of a food processor and pulse a few times to blend. Add the chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not over process; the dough should not come together.
Transfer the dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. The dough should begin to come together but not form a solid mass, or the biscuits may be tough.
Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4-inch-thick rectangle. Using a 2 1/2-inch round cutter, cut out the biscuits. (If the cutter sticks to the dough, dip the cutter in flour before cutting.) Place the biscuits on the baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.
Brush the tops of the biscuits lightly with buttermilk. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until a rich golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm.
Plum Zinfandel Jam
Makes: 1 1/2 CUPS
Ingredients:
2 pounds Santa Rosa plums
1 cup Zinfandel
3/4 cup granulated sugar, or to taste
Directions:
Cut the flesh of the plums away from the pits and cut into 3/4-inch pieces. Combine the plums, wine, and sugar in a large saucepan and attach a candy thermometer to the pan.
Bring to a simmer over medium- high heat, then lower the heat to maintain a gentle simmer and cook, skimming off any foam that rises to the top, until the jam reaches 215° to 220°F. Remove from the heat.
Taste the jam and add additional sugar as needed, stirring to dissolve it. Spoon into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
*Note on Plate Testing: To check that compotes, jams, and jellies are at the right consistency, put a tablespoon of what you're cooking on a plate and chill it in the refrigerator for 10 minutes. If it is too thin, return to the heat, cook a few more minutes, and retest.
Scallion Potato Cakes
Serves: 6
Ingredients:
5 scallions
3 pounds large russet potatoes
1/2 cup cornstarch
Canola oil
Kosher salt and freshly ground black pepper
Directions:
While potato pancakes can be made by grating potatoes straight into the pan, we grate and rinse them, squeeze them dry, and toss them with cornstarch. The cornstarch prevents the potatoes from discoloring and helps to bind the cakes (they don't contain any eggs) and make them crisp.
These can be served with duck or with corned beef, and topped with a poached egg. You could make smaller individual cakes to serve as an appetizer with smoked salmon and Horseradish Cream (page 57) or Slow-Cooker Apple Butter (page 249) and sour cream.
These are best eaten immediately, but you can keep the first and second batches warm in the oven while you cook the final one.
Preheat the oven to 200°F. Set a cooling rack on a baking sheet. Cut away the ends of the scallions on a severe diagonal and discard, then cut the dark greens into very thin slices. (Reserve the remaining scallions for another use.) Set aside.
Set up a food processor with the coarse shredding blade. Peel the potatoes and shred them. Immediately transfer them to a large bowl of cold water and swirl and rinse the potatoes. Lift them from the water and dry in a salad spinner. Transfer to another large bowl. Spoon the cornstarch around the sides of the bowl and toss the potatoes with it (adding the cornstarch this way will help to coat the potatoes evenly). Do not let the potatoes sit for too long, or they will release their starch and the centers of the potatoes can become sticky.
Heat some canola oil in a 10-inch nonstick frying pan over medium- high heat until the oil is shimmering. Turn down the heat to medium. Add one-sixth of the potatoes, gently spreading them into an 8- to 9-inch circle.
Keep the potato cake light and airy; do not press down on the potatoes. Season with a generous pinch each of salt and pepper. Reserve 1/4 cup of the scallion greens for garnish, and sprinkle one- third of the remaining scallion greens over the potatoes. Carefully spread another one-sixth of the potatoes on top; again, do not press down on them. Season with salt and pepper.
Cook for 6 to 7 minutes, to brown the bottom. You should hear the potatoes sizzling in the oil; if the potatoes get quiet and are not sizzling, or the pan looks dry, add a bit more oil. Turn the pancake over to brown the second side.
The pancakes are somewhat fragile and can be difficult to flip with a spatula; if you don't feel comfortable turning them, invert the pancake onto the back of a baking sheet, held tilted over a second baking sheet, as some oil may seep out, then return the pan to the heat and slide the potato cake into the pan browned side up. Cook until the second side is browned and crisp, then transfer to the rack and keep warm in the oven while you cook the remaining 2 pancakes.
Cut each pancake into 4 wedges, stack on a platter, and garnish with the reserved scallion greens.
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