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cassata cake

Cassata Cake

This rich Italian ricotta cake is often served at Easter. We covered it with Odense Marzipan rather than the traditional whipped cream and candied fruits.
40-45 minutes to assemble
6 hours refrigeration
Total time: 6 hours and 45 minutes

YIELD 12-16 slices
Read more... )
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Cool Whip Easter Eggs/ Marbled Eggs
marbled eggs

Forget messing with the store-bought kits—these eggs are the coolest. For best results, soak your eggs in vinegar for a minimum of 2 minutes so the color really clings to the egg shell. We prefer liquid food coloring to gel or powdered food coloring as it's easier to swirl in the cool whip. The best part is, this method uses all edible ingredients, so you can eat the eggs when you're done displaying them! We'd suggest turning them into these ridiculously delicious everything deviled eggs.


12 hard boiled eggs
White vinegar
3 c. whipped topping
Food coloring


1. Place eggs in a large bowl and cover with white vinegar. Soak for 2 minutes, drain and dry the eggs thoroughly.


2. On a large plate or small baking sheet, spread your whipped topping in an even layer about 1/2” deep. Drop food color in single drops about an inch apart, in as many colors as you choose.

3. Use a toothpick to swirl the colors to a marbled effect.

4. Roll eggs in whipped cream and let sit 10 to 15 minutes.

5. Remove from whipped cream (you may want to use latex gloves to avoid staining hands) and rinse until no whipped topping remains. Let dry completely on a paper towel and display.
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Braised Lentils

Serves 4-6


3 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
4 garlic cloves, thickly sliced
½ white onion, chopped
½ large carrot, peeled and chopped
1 whole celery stick chopped
2 tablespoons chopped celery leaves (optional)
1 cup dry lentils
2 cups chicken or vegetable stock
3 tablespoons extra virgin olive (optional)


Printable Version

Add the olive oil to the pan and cook over medium heat.

Add the red pepper flakes.

Add the garlic and cook stirring well for one minute.

Add the onion, carrot, the optional celery leaves and celery and cook two more minutes while stirring.

Add the lentils and cook for two more minutes stirring the ingredients in the pan.

Add the stock and bring to a boil then simmer, stirring every 10 minutes, for about 30 to 35 minutes until the lentils are cooked through and most of the stock has been absorbed.

Pour the lentils into a serving dish, top with the optional extra virgin olive oil and serve.

Chef's Tip:

Please keep in mind that different types of lentils have different cooking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.

Braised Lentils
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Beth's Caramel Apple Ice Cream Cups

Serves 12

For the filling:
1/2 cup (75 g) raisins
1 tbsp (15 ml) bourbon whisky
2 ½ cups (375 g) gala apples, peels on (diced into tiny cubes)
2 tbsp (25 g) sugar
¼ tsp (1.25 ml) cinnamon
½ tsp (2.5 ml) nutmeg
1 tbsp (15 ml) lemon juice
1 tbsp (7.5 g) flour
3 tbsp (45 g)butter
1 package store-bought puff pastry dough

For the Caramel Topping:
1 cup (200 g) sugar
½ cup (120 ml) heavy cream (AKA double pouring cream)
1/8 tsp (.75 ml) sea salt

To Serve:
¼ cup (25 g) of powdered sugar
12 scoops Butter Pecan Ice Cream
¼ cup (40 g) chopped pecans

Preheat oven to 400F (200C)

Place raisins in a bowl with bourbon. Toss to coat. Set aside.

Dice the apples into small cubes and transfer to a large bowl. Add the white sugar, spices, lemon juice, flour and soaked raisins . Toss with your hands. Set aside.

Cut the pastry into 4in x 2in (10 cm x 5 cm) rectangles then roll out into squares. Fit dough into muffin tin., crimping the crust. Place apple mixture into cups, place a pat of butter on top. Cover with foil; and pop in fridge until ready to bake and serve.


Heat white sugar in a deep saucepan. As it heats the sugar will melt and begin to caramelize. Keep swirling it in the pan, lowering flame if needed so that it does not burn. Once it reaches a caramel color, add the heavy cream allow it to bubble and then it will settle down. Add salt. Allow to cool. Transfer to a microwave safe container. And pop in fridge.

When dishes are being cleared. pop the pastry cups into a 400F (200C) oven for 15-17 mins just until golden brown. Heat caramel sauce in microwave for :30.

Release cups from tin, place on plate, dust with powdered sugar, place 1 scoop of butter pecan ice cream on top. And drizzle with the warm caramel sauce. Enjoy!

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Krispie Treat Ice Cream Bowls

Don't just lick your bowl clean, eat it!

Yield: 5 Prep Time: 15 min. Total Time: 1 hour 15 min.

1/4 c. butter
10 oz. mini marshmallows
kosher salt
5 c. Rice Krispies
Ice cream, for serving


1. In a large pot over medium heat, melt butter.

2. Pour in mini marshmallows and stir until melted. Season with a pinch of salt if desired. Remove from heat and stir in cereal until it's fully coated in marshmallow.

3. Line a bowl with plastic wrap, then press Rice Krispie treat mixture into the inside of the bowl to create a new bowl. Repeat until you have used up all of the Rice Krispie mixture, then freeze bowls, 1 hour.

4. Pop Rice Krispie treat shells out of the bowls and serve with your favorite ice cream.

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Holiday Ice Cream Cone Shots

Turns out ice cream cones make perfect shot glasses.
Yield: 6 Prep Time: 10 min. Total Time: 20 min.

6 Ice cream cones
1/2 c. chocolate chips, melted
1/4 c. Crushed candy canes, plus more for serving
1 1/2 c. hot chocolate
1/4 c. Peppermint Schnapps
Whipped cream, for serving


1. Slice off tops of ice cream cones using a serrated knife.

2. Dip tops of cones in melted chocolate and use a spoon to coat the bottom of the cones. Dip in crushed candy canes and transfer to the freezer. Let set until firm, about 10 minutes.

3. Meanwhile, in a large liquid measuring glass, whisk together hot chocolate and peppermint schnapps. Pour mixture into ice cream cones and garnish with whipped cream and more crushed candy canes.

Holiday Ice Cream Cone Shots

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Pecan Bread Pudding

yield 16

Combining two classics into one dessert. Gooey pecan pie combined with bread pudding makes this dessert recipe amazing.

1 (16 oz) loaf of day-old French bread
2 and 1/2 cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup butter, softened
1 and 1/2 cup packed brown sugar
1 cup pecan, chopped

1. Preheat oven to 350 degrees F.

2. Cube bread then place in a large bowl.

3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes

4. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. This mixture will have the consistency of wet sand.

5. Pour half of the bread mixture into a greased 8×8 inch pan. (Yes, 8×8-inch pan.)

6. Top with half of the pecan mixture.

7. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

8. Top with remaining pecan mixture.

9. Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.

10. Bake at 350 degrees F 45 to 55 minutes.

11. The center will be slightly jiggly but will set when cool.

12. Allow to cool 20 to 30 minutes before serving so that the slices will hold together.

13. It is a thick bread pudding and I cut into 16 equal servings. Obviously, you can cut larger slices.

Half & Half is a mixture of heavy cream and whole milk. If Half & Half is not available in your area, you can substitute either whole milk or heavy cream. (Heavy cream may also be called Heavy Whipping Cream or Whipping Cream.)
Original recipe by Paula Jones for

pecan pie bread pudding
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Jack O' Lantern Pumpkin Hand Pies

prep 40 mins, cook 15 mins, total 55 mins
yield 12 hand pies

250 g pumpkin puree
120 g cream cheese
2 large eggs
150 g light brown sugar
¼ tsp ground cinnamon
¼ tsp ground cloves
4 tbsp double cream
¼ tsp ground ginger
¼ tsp ground allspice
½ tsp ground nutmeg

4 tbsp caster sugar (pastry)
500 g plain flour (pastry)
1 tbsp salt (pastry)
250 g unsalted butter, chilled and cubed (pastry)
100 ml cold water (pastry)
5 heaped tbsp plain flour

1 egg, beaten for egg wash
light brown sugar, extra for sprinkling


Step 1
Combine the flour, caster sugar and salt. Add the cold cubed butter and run into the dry ingredients till you get a coarse meal. Gradually add the water and mix until the dough just begins to clump together. Turn out onto a lightly floured surface and press into a flat disc. Wrap in cling film and leave to firm up in the fridge for 30 minutes.

Step 2
Combine the pumpkin purée, cream cheese, eggs, brown sugar, double cream, flour and spices. Mix till you get a smooth batter.

Step 3
Preheat oven to 200C. Remove the dough from the fridge and leave at room temp for 5 minutes before rolling. Turn out the dough into a floured surface and roll out to a large rectangle of 1/2 cm thickness. Cut out and even number of pumpkin shaped using a cutter or a stencil and knife. To half of the pumpkins cut out Jack-o-lantern faces.

Step 4
Spoon some filling into the middle of one of the full pumpkins, leaving about a 1 cm pastry edge. Brush the edge with some water and gently place a jack-o-lantern face on top. Press down to seal the edges then crimp with a fork. Place on a lined baking tray, egg wash then sprinkle with brown sugar. Bake for 20-25 minutes until golden brown.

Hand pies
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room fragrance

Had a professor who hated the term 'natural' in regards to foods etc. His comment, arsenic is nature, so is (insert poisonous plant or naturally occuring substance here).

Other than the cocoanut oil, I've got the other things. Grapeseed oil was listed in a video.

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Hopping John - Black Eyed Pea Soup

Hoppin' John (Black Eye Soup)

“It has been a tradition to serve black-eyed peas on New Year’s Day in our family for many years. Serving this dish along with cabbage is supposed to bring you good luck and financial enrichment. This soup is also good in the summer and fall using fresh garden vegetables.”
I've eaten canned black eyed peas, with and without the jalapenos peppers(it's a type of canned black eyed peas), over cooked rice. It was good.


1 (16 oz bag) dried black-eyed peas
1 (16 oz can) chicken broth
1 ham hock or one cup diced, cooked ham
1 clove of garlic minced
1 cup diced celery
1 small onion, chopped
1 (16 oz) can diced tomatoes (optional)
1 (16 oz) can chopped okra (optional)
small jar Jalapeno diced peppers (optional)
Salt and Pepper to taste


Rinse peas, add to crockpot with enough water to cover all ingredients.

Add chicken broth, ham, garlic, celery and onion, salt and pepper. (If you just want black-eyed peas, stop here with recipe and cook on high for 4 hrs. or low for 7 hrs. or until peas and celery are cooked).

The tomatoes and okra can be added half way into the cooking for a recipe more like Hoppin John.

You could also make this in a pot on top of the stove. Just cut the cooking time until the black-eyed peas are tender.
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York Peppermint Patties

Copycat York Peppermint Patties

Very easy-to-make recipe for copycat York peppermint patties. Make up a double batch of these yummy patties, freeze the overflow until ready to use them.


1 (14−ounce) can sweetened condensed milk
1 tablespoon McCormick peppermint extract
green or red food coloring, optional
6 cups Domino confectioners’ sugar
Additional confectioners’ sugar
16 oz. Toll House bag semi−sweet chocolate chips


In large mixer bowl, combine Eagle Brand, extract and food coloring if desired.

Add 6 cups sugar; beat on low speed until smooth and well blended.

Turn mixture onto surface sprinkled with confectioners sugar.

Knead lightly to form smooth ball.

Shape into 1−inch balls.

Place 2 inches apart on wax paper−lined baking sheets.

Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.

Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not over heat.

Melting the chocolate chips can also be done using a double−boiler over low heat.

With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating).

Invert onto wax paper−lined baking sheets; let stand until firm.

Store covered at room temperature or in refrigerator.
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Eggnog - Martha Stewart

6 servings

4 cups milk
1 cup sugar

12 large egg yolks

1/2 cup bourbon, (optional)
1 cup chilled heavy cream
Grated nutmeg, (optional)

1. In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes.
In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer.
Quickly strain into a bowl. Stir in bourbon, if desired, and cream.
Cool completely; cover with plastic wrap; refrigerate until chilled.

Garnish with nutmeg, if desired.
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I was originally working on this story about 2 weeks ago and while typing, thought…maybe I should check and see how people deal with the raw eggs in eggnog? I mean, I eat raw eggs in cookie dough all.the.time {don’t send hate mail, please}. But I want to share recipes that are safe for you.
After a quick look at, I knew I needed to rethink the completely raw eggs going in this special, creamy drink.

I’ve studied and tested recipes for the past week and have three options for you.

Make the easy eggnog recipe with regular raw eggs. This is NOT recommended by because of the risk of salmonella. That risk is relatively small, but is still there.

Make the eggnog recipe with pasteurized eggs. Although this heating process kills any salmonella that might be present, the FDA and USDA still recommend cooking your eggnog. Sigh.

Which brings us to the cooked eggnog recipe option. The homemade eggnog is totally safe for you to drink when it is cooked.


This easy Amish recipe is versatile…sweeten and season to your liking. {And there’s a cooked eggnog option, too!}

Servings: 6 servings Calories: 240 kcal
Author: Julie Clark

4 large pasteurized eggs
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
4 tablespoons lemon juice (omit if making cooked version)
1/8 teaspoon salt
4 cups 2% milk
1/2 cup heavy cream

Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color. Only about 1-2 minutes.
Add the sugar, nutmeg, lemon juice, salt, milk and cream.
Beat it again for another 1-2 minutes.
And you’re done. Pour yourself a tall glass of this cold eggnog and enjoy every sip.

This recipe takes just a little more time but has only 6 ingredients. Do not add the lemon juice to the cooked eggnog. It will curdle.

Heat the milk and cream in a saucepan over medium heat until it is about 115-120 degrees F.
In another bowl, use a hand mixer to beat together the eggs for 1-2 minutes or until they are lemon in color.
Scoop 3/4 cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs.

Now pour the egg/milk mixture slowly into the heated milk, whisking constantly.
Add the sugar, nutmeg and salt.
Heat over medium-low heat, whisking constantly, until the temperature reaches 160 degrees F. This is a safe temperature for the eggs.
The last step is chilling the eggnog.
The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later.

If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.

amish eggnog
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5 Minute Homemade Blender Eggnog - The Chunky Chef

It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little. Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe.

This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!

Prep Time 5 minutes Total Time 5 minutes Servings 5 servings Calories 465 kcal
Author The Chunky Chef

4 large eggs (pasteurized eggs) if using fresh eggs, make sure they are very fresh though the alcohol will kill the salmonella bacteria
3/4 cup granulated sugar
1/2 tsp dried nutmeg
1/4 tsp ground cinnamon
3 oz cognac
3 oz bourbon
1 1/2 cups whole milk
1 cup heavy cream

1. Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
2. Add sugar and blend another 20 seconds.
3. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
4. Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick.

Recipe Notes Feel free to taste test and adjust the amount of alcohol to your tastes!
Recipe adapted from Jeffrey Morgenthaler

1. Separate eggs.
2. In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy.
3. To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.
4. Take 1 cup of hot milk mixture and SLOWLY , while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won't scramble.
5. Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.
6. Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You'll know it's ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don't let the mixture boil!
7. Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour.

5 min eggnog
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1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

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Harvest Stuffing Bread
By Posie Harwood

The best flavors of Thanksgiving stuffing in a soft, tender white bread. This recipe comes from Fleischmann's Yeast, which has an archive packed with interesting bread ideas.

Makes one loaf or 12 rolls

3 cups (12 3/4 ounces) all-purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant or active dry yeast
1 tablespoon onion powder
1 tablespoon dried parsley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cups water
1/2 cup whole milk
1 tablespoon butter
1 egg, beaten
1/2 teaspoon celery seed

In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.

In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.

Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).

If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.

When ready to bake, preheat the oven to 375°F.

Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.
stuffing bread
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Easy Herb-Roasted Turkey with Gravy

We wanted to develop a foolproof and easy recipe for herb-roasted turkey and gravy that allowed the herb flavor to shine through. Roasting the turkey at a gentler temperature helps it cook more evenly without needing to be flipped and allows the butter to brown without scorching. For maximum flavor and browning, we apply softened butter flavored with rosemary, thyme, sage, and grated lemon zest (for a bit of brightness) both under and on top of the skin. To build the flavor for the gravy, we add chicken broth, white wine, and aromatic vegetables to the roasting pan; as the bird cooks, the drippings fall into the broth mixture and infuse it with intense flavor. A couple of tablespoons of parsley added at the end give the gravy a vibrant, fresh punch that perfectly complements the deep herbal taste of our Herb-Roasted Turkey with Gravy.

2 onions, chopped 4 T unsalted butter
1 carrot, peeled and chopped 1/3 C flour
1 celery rib, chopped 2 T minced fresh parsley
4 C chicken broth Salt and Pepper
1 C dry white wine
5 fresh sage leaves +1 T minced
1 sprig fresh rosemary + 1 T minced
1 sprig fresh thyme, plus 1 T minced
8 T unsalted butter, softened
4 garlic cloves, minced
1 T grated lemon zest
1 t salt
1 t pepper
(12- to 14-pound) turkey, neck and giblets discarded
----Pre-brined and self basting = Butterball

Read more... )
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Easter Pie

Italian Easter Pie

Our friend over at Bewitching Kitchen has this to say about the recipe:
“Each year I spot recipes for Easter Pie in websites and magazines, and I tell myself that I’ve got to see what it’s all about, but for one reason or another I never get around to making it. Still, the chances that this was the year to end my Easter Pie virginity were slim, because the thought of rolling dough in our nano-kitchen was downright scary. Yet, strange things happened. I read this post, and couldn’t stop thinking about it.”

I had a few problems with rolling the dough too even if I had a rolling pin at home. This recipe takes patience and determination. And you will find that it will all pay off in the end!

Read more... )
Italian Easter Pie2
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Turkey Gravy

Gravy from the Thanksgiving turkey pan drippings.

Total:25 min, Active: 10 min
Yield: 10 to 12 servings


1 Good Eats Roast Turkey, recipe follows
24 ounces reduced sodium chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper

Roast Turkey:
One 14- to 16-pound frozen young turkey

For the brine:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil


Remove the turkey from the roasting pan and set aside to rest.

Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.
Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly.

Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate.

Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine.

Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes.

Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

~~~~~~~ Brining~~~~~~~
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

~~~~~~ Baking ~~~~~~~~

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Recipe courtesy of Alton Brown, 2008


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