Thanksgiving 2015

Cassie made veggie tray and green bean salad, veggie tray and centerpiece.
Becky made sweet potatoes
Whitney made mashed potatoes
Linda made layered salad and brought pickles.
In addition to stuff made below, I also made Texas rolls from the store.  They were balls of dough to be defrosted, let rise and baked.  Also had store bought Dutch Apple pie, Store bought whipped cream.

Thanksgiving Ham 2015

Heritage Maple Cured Ham glazed with

1/3C. Maple Syrup

1/3C. Catsup

1T. Sriracha

2T. Pineapple Balsamic Vinegar

1T. Mangue ( Mango pulp vinegar) 

glaze derived from Jaques Pepin recipe.

How to Roast Turkey - 18Qt. Roaster NOTE. turkey does not need this much time and should be cooked only to about 165º

One of the most famous meals prepared in Nesco® Roaster Ovens is the traditional turkey dinner. People have been making their holiday meals in Nesco® roasters since first introduced in the 1930's.

Our cooking methods should give you a moist, tender turkey every time using your Nesco® 18 Quart Roaster Oven.

How to Thaw Turkey

Completely thaw turkey before roasting. The National Turkey Foundation recommends thawing in the refrigerator. 

Allow about one day for every five pounds of turkey. For example, a 20 pound turkey would thaw for 4 days. Place turkey in original wrapping in a shallow pan. Rinse in cold water before roasting.

To thaw turkey quicker, keep it in original wrapping, place in sink with COLD water. The COLD water must be changed every 30 minutes and must completely cover the bird. For example, a 20 pound turkey would thaw in 10 hours.

How to Roast Turkey

One 14 to 22 pound turkey, fresh or frozen

Poultry seasoning 

Salt

Pepper

1/4 cup butter or margarine, melted 

1 teaspoon browning sauce such as Kitchen Bouquet®(optional)

Preheat 18 quart Nesco® Roaster Oven to 400º F. If you have a 12 quart Nesco®, a maximum 14 pound turkey is recommended. Cooking times (per pound) remain the same. 

Clean and rinse turkey. Pat dry. Remove neck and giblets. If desired, prepare separately. Place turkey on rack. Use a pastry brush to spread mixture of butter and browning sauce evenly over turkey skin. Season with poultry seasoning, salt and pepper.

Determine length of roasting time, normally 15 to 20 minutes per pound. A stuffed turkey will add 30 to 45 minutes to total roasting time.

Stuff cavity, if desired. Cover. Roast one hour at 400º F. With baster, remove any liquid and fat from cavity of bird and cook well. Set aside to make gravy. Brush bird with basting liquid or butter mixture. 

Reduce temperature to 350º F. Roast for remainder of cooking time. Use baster, to remove any liquid from cavity of bird and from cook well when cooking time is about half-way through. If dry, baste turkey with basting liquids.

If turkey isn't as brown as you like it, increase temperature to 400º F. Roast remaining portion of time. 

Use lift handles to remove turkey. Be careful - rack will be hot. Set turkey on a platter or cutting board. Let stand 10 minutes before slicing. 

If turkey is done early, reduce temperature to 200º F. until serving time.

Note: Roast turkey until internal temperature of meat reaches 180º F. on meat thermometer in the thickest part of the thigh muscle. Save juice to make gravy or as a base for soup. Variation: For extra flavor, add 1/4 cup apple or orange juice concentrate to butter basting mixture. If you choose not to stuff it, a sliced onion or a little garlic inside cavity of turkey also gives it a nice flavor. 

For complete information, please check www.eatturkey.com.

Challah bread made as buns instead of a loaf. Cooked about 12 min. 

CHUCK LOVE

Ingredients:

• 2 pkt dry yeast (4 1/2 tsp)

• 5 C bread flour - all purpose will do (unbleached) - You may need more or less

• 1/4 C sugar

• 2 tsp salt

• 1/2 /cup butter (or margarine) room temp

• 1 C hot water (120F) - optional pinch of saffron

• 3 large whole eggs

• 1 egg white

• 1 egg yolk (from the above egg) beaten, mixed with 2 Tbs sugar and 1 tsp cold water

• Optional - poppy seeds

Prepare a 1/2 sheet pan with a Silpat, parchment paper, or cooking spray.

If using the saffron (to add color to the dough), let it steep in the warm water until the water turns orange (about 10 minutes).

In a stand mixer bowl, combine the yeast, 2 C of flour, sugar, salt and butter (or margarine).

With mixer on medium speed, add the hot water and beat with the flat beater for about 2 minutes, scrape the bowl occasionally.

Add the eggs and the egg white (not the reserved yolk mixed with sugar and water).

The batter will be thick. Beat on high speed for 2 minutes.

Change to the dough hook.

Continue to add flour, adding about 1 C at a time until the dough is no longer sticky.

If the dough is still moist, add a little flour at a time until the dough cleans the sides of the mixer bowl.

Knead by hard or in mixer with dough hook for 10 minutes.

Place dough in a large greased bowl, cover tightly with plastic wrap and let rise until doubled - about 1 hour.

After it has doubled, punch down and hand knead out the bubbles.

Follow the braiding recipe and shape a 6 braid Challah.

Brush the shaped loaf with the egg yolk / sugar glaze. (If using the poppy seed, sprinkle on now).

Allow the loaf the rise, uncovered until doubled - about 1 hour.

While the dough is rising, preheat the oven to 400F

Bake until the loaf is shiny brown, about 40 to 60 minutes.

Test with a toothpick. It should come out clean and dry. 

The loaf is fragile, so be careful and place on a cooling rack.

*This recipe is meant for 2 loaves but I made it into one. 

That loaf is 20" long and 6" to 8" high.

If you don't need one that big, make 2 smaller ones

__________________

Chuck Love

bourbon ginger pecan pie  

Credit for this pie belongs to Alison Kave and her book First Prize Pies. Her special recipe adds three types of ginger to a pecan pie filling — with a splash of quality sipping bourbon, too.

Hands-on time: 60 mins. to 1 hrs 15 mins.

Baking time: 48 mins. to 1 hrs 53 mins.

Total time: 1 hrs 48 mins. to 3 hrs 8 mins.

Yield: 8 servings

Ingredients

Crust

1 recipe Classic Single Pie Crust

1 large egg beaten with 1 tablespoon water

filling

3/4 cup packed dark brown sugar

1/2 cup Grade A very dark maple syrup (cooking maple syrup)

3 large eggs, lightly beaten

3 tablespoons good bourbon (optional)

2 teaspoons finely grated fresh ginger

1 teaspoon ground ginger

1/4 teaspoon fine sea salt

1 1/2 cups pecan pieces

1/4 cup mini diced ginger

tips from our bakers

This recipe is from Emily Hilliard's Nothing in the House blog and website, and can also be made with a half recipe of Nothing in the House Pie Crust.

For a chocolate variation, melt 2 ounces bittersweet chocolate and stir it into the filling before pouring into the pie shell. The chocolate balances the sweetness of the pie's filling perfectly.

directions

1) To make the crust: Grease and flour a 9" pie pan. Roll the chilled, rested dough to a 12" to 13" circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

2) To pre-bake the crust (blind bake): Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

3) To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

Cornbread and Andouille Dressing

Recipe courtesy of Emeril Lagasse

Ingredients

2 teaspoons unsalted butter

1/2 pound andouille, cut into 1/2-inch pieces

1 1/2 cups chopped yellow onions

1 cup chopped celery  USED 1 C. BOK CHOY STEMS

1 cup chopped green bell peppers

1 tablespoon minced garlic

Basic Cornbread, recipe follows.

 USED 1 PKG PEPPERRIDGE FARM CLASSIC HERBED DRESSING AND 1 PACKAGE PFARM CORNBREAD STUFFING AND 4 CUPS CHICKEN BROTH.  

COOKED VEGETABLES AND SAUSAGE, ADDED STUFFINGS AND CHICKEN BROTH, TRANSFERED TO A COVERED BAKING DISH, COVERED WITH PLASTIC AND FOIL AND FROZE.  MADE 2 WEEKS AHEAD OF TIME.  

3 slices white or whole wheat bread, torn into 1/2-inch pieces

1/2 cup chopped green onions

1/3 cup chopped fresh parsley

2 teaspoons chopped fresh thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

2 large eggs, beaten

1 to 2 cups chicken stock, as needed

Basic Cornbread:

1 tablespoon plus 1/4 cup vegetable oil

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon cayenne

1 cup buttermilk

1 egg

Directions

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.

In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

Cranberry chutney

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Honey Lacquered Game Hens

with cornbread stuffing and mixed vegetables.

GAME HENS WITH ORANGE AND HONEY

Recipe By: Norman Matthews   

3 Cornish game hens 

1/3 can frozen orange juice orange juice

chicken broth equal to 1 can 

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

1/2 inch ginger peeled and sliced

1 clove garlic peeled and split

3 green onions, sliced 1-inch thick

1/3 cup soy sauce

1/3 cup honey

1/4 cup Cointreau

1/4 cup sesame oil

2 teaspoons corn starch dissolved in 1T. water 

Roast chickens according to package directions.  Baste with sauce every 10 minutes. Tent chicken with foil if starting to brown too much.  Thicken sauce with cornstarch and water and serve with chicken.

Made cornbread stuffing with mushrooms and onions and mixed vegetables.

Italian Spaghetti and meat balls with more French bread

I suppose since this is an Italian recipe, you could call the bread Italian.  I don't think there is really any difference in the two. 

Rocco DiSpririto’s Mama’s Meatballs             Aired October 29, 2015

 Serves 4

Ingredients

1/3 cup chicken stock

1/4 yellow onion

1 clove garlic

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

1/3 cup plain breadcrumbs

2 eggs

1/4 cup Parmigiano-Reggiano, grated

1 teaspoon red pepper flakes

1/4 cup Italian flat-leaf parsley, chopped fine

1 teaspoon salt

3 to 6 cups Mama’s Marinara (recipe follows) or your favorite marinara

1/4 cup extra virgin olive oil

For the Marinara:

3 cloves garlic, crushed

1/2 yellow onion, peeled and chopped fine

3 tablespoons olive oil

Chili flakes, to taste

2 28-ounce cans tomato purée, Red Pack brand if possible

1 28-ounce. can crushed tomatoes, Red Pack brand if possible

1 tablespoon tomato paste, Red Pack brand if possible

1 teaspoon sugar

1 cup chicken stock

Red pepper flakes, to taste

Salt, to taste

Preparation

Place the chicken stock, onion, garlic and parsley in a blender or food processor and purée.

In a large bowl, combine the puréed stock mix, meat, breadcrumbs, eggs, Parmigiano-

Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is

uniform. Do not over mix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

They should be about 1/4 cup each, though if you prefer bigger or smaller, it will only affect the

browning time.

Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and

heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary)

and brown meatballs, turning once. This will take about 10-15 minutes.

While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat.

Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce.

Stir gently. Simmer for one hour.

Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone or over spaghetti

(in which case, you will need 6 cups of marinara).

For the marinara, Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor). Add the chili flakes to taste.

Add all the tomato products. Pour the chicken stock into one of the 28-oz cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with salt and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin, but not watery and very smooth. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.- Yields 6 cups

CLASSIC SOURDOUGH BREAD

1 C. Sourdough starter

1 1/3 C. Warm water

5-6 C Unbleached all purpose flour

1 T. Salt

1 T. Sugar (OPTIONAL)

1 t. Baking soda

Cornmeal to sprinkle on pans.

THE SPONGE:  Poue 1 C. starter into a large ceramic bowl.  Add the warm water and about 3 cups flour.  Beat vigorously with a spoon or wire whisk.  Cover sponge with plastic wrap and set aside for at least 2 hours and as many as 24 hours.

THE DOUGH:  After the sponge and gubbled and expanded, remove the plastic wrap.  To about 2 cups of flour, add the salt, sugar and baking soda

. Stir this into the sponge until it leaves the side of the bowl.  Turn out onto a floured surface and knead 4 to 5 minutes.  Add flour as needed to make a fairly stiff dough.

Give the dough a rest while you clean out and grease your bowl. Continue kneading for another 3-4 minutes.  Plae the dough in the bowl and turn it over to grease the top.  Cover it with plastic again and let it rise again for another 2-4 hours.  This second ricing can be skipped but the second rising will give the bread more flavor.

SHAPING AND BAKING:  Knock down and shape into two long French bread loaves.  Place on cornmeal sprinkled cookie sheet, cover and let rise another2 hours or so.

Toward the end of the rising, preheat oven to 450 degrees and bring a kettle of water to a boil.  Add the water to a pan and place under the bread as it bakes.  Just before placing in the oven, slash the tops of the bread with a knife about 2 inches apart and about 1/4th inch deep and brush with old water, or for a shiny crust, brush them with a wash of egg mixed with water.  You may also sprinkle with poppy seeds.  Bake 25 minutes or until it reaches 190 degrees.  The crust will be very hard when you remove it from the oven but in about 5 minutes, the crust will be chewy and crackling.  To keep the crust crunchy, leave the bread in the oven with the oven off for another 5 minutes.