Posted on 10/31/2022 2:12:02 PM PDT by Jamestown1630
I think I’ve posted the Russ Parsons/Judy Bird dry brining technique for turkey every year since I found it. It makes the best turkey we’ve had, and is a lot easier than the wet brine. A recent change I’ve noticed is that they now advise that you can even begin this while your turkey is still frozen and thawing:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
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My favorite recipe for cranberry sauce comes from Tasha Tudor. It’s very simple but makes quite a lot if there aren’t many in your crew who like it. I usually halve the recipe and do it in a smaller mold:
Tasha Tudor’s Cranberry Sauce (from ‘The Tasha Tudor Cookbook’)
2 lbs. fresh cranberries, washed and picked overnight
2 cups cold water (more or less)
2 lbs. Sugar
Place cranberries in a large saucepan with enough cold water to cover when they are pressed down. Add the sugar. Bring to a simmer, and skim off the foam occasionally. Cook the cranberries until their juice jells when it is dropped on a cold plate. Pour into a mold and chill overnight.
To remove the sauce from the mold, gently run a paring knife around the edge, dip the mold in hot water for a moment, and invert it onto a platter to serve.
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I’ve often made this sweet potato ‘souffle’, but when I took it to a large potluck I learned that some people really dislike raisins. I personally think the raisins make this recipe, but you can certainly leave them out, and you can leave off the marshmallow topping, too.
I usually don’t bother making this as a genuine souffle, but mix everything together in a ‘sturdy’ souffle.
Sweet Potato Souffle
Prepare 2 cups of mashed sweet potatoes: Boil potatoes in their skins until done; remove skins and mash.
Preheat oven to 350.
Scald: 1 C. milk
Add: ½ C. sugar, 1 tsp. salt, 3 T. butter, 1 tsp. nutmeg, and the potatoes. Beat until fluffy.
Separate 2 eggs. Beat yolks and add to the potato mixture. Add: ½ C. raisins, and stir in well.
Beat the 2 egg whites until stiff, and fold into 1st. mixture. Pour into greased baking dish.
Bake at 350 for 50 to 60 minutes, or until knife comes out clean. When done, top with marshmallows and brown briefly under broiler.
(Usually I make the potatoes the night before.)
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I like the now traditional string bean casserole, but lots of people don’t. I found a more elegant recipe at the Kevin Lee Jacobs website that some might prefer; this one uses a Swiss cheese (Mornay) sauce:
https://www.agardenforthehouse.com/green-bean-gratin/
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My Grandmother made a great navy bean soup – I think she used a ham bone, and the dregs from a baked ham. My husband also makes a good one using ham hocks. I was craving something like this, and decided to try the famous Senate Bean Soup, which has been served continuously in the U.S. Senate cafeteria for over a century.
There are a couple of stories and recipes attached to this tradition, and you can read about them here:
https://www.senate.gov/about/traditions-symbols/senate-bean-soup.htm
I chose the recipe without mashed potatoes, which is the one that is served now and has been for many years. I soaked my beans overnight, and used chicken broth instead of water; and I did add, at the end, some instant mashed potato flakes mixed into the broth, to thicken. (I think I learned that trick from Jacques Pepin, and I appreciated it because I don’t like chunks of potato, which are often added in recipes for soups and chowders.)
This is a very ‘plain’ recipe, and you can play with it any way that you like. It would benefit from some bay and other herbs; and the recipe is easily halved:
The Famous Senate Restaurant Bean Soup Recipe
2 pounds [0.91 kg] dried navy beans
four US quarts hot water
1 and ½ pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool.
Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.
-JT
Betcha the candies were imported.
Probably.
We used to get this hard candy mix at Christmas that included these little ones that looked like millefiori beads. It also had candies shaped like raspberries with a fruit jelly inside. I can’t remember what they’re called, and haven’t see them in a long time.
Thanks for that, I’ve appreciated the threads greatly. I would suggest Trillian, but Trillian disappeared from posting quite a while back and used to do the Friday Silliness Threads for a short time.
Best wishes C4L
Yes, I’ve missed Trillian.
TRIPLE CHOCOLATE TERRINE
Mega chocolate. This is really very simple, and will impress anyone you serve it to. It tastes incredible, and it can be made up to a month ahead of time. Mousses can be used separately as cake fillings, too.
Since the flavor depends entirely on the chocolate, please use the best brand you can afford- I like Callebaut, but you can also use Lindt, Tobler, Valrhona or Ghiardelli. I like the latter.
Serving suggestions: raspberry sauce and a few berries and a sprig of mint, or be really decadent and add a drizzle of hot fudge sauce and the mint.
DARK CHOCOLATE LAYER
6 ounces bittersweet chocolate, chopped
teaspoon instant espresso, dissolved in water
2 tablespoons water
2 tablespoons dark rum
large egg yolk
2 large egg whites room temperature
dash cream of tartar
tablespoon sugar
1⁄4 cup heavy cream
MILK CHOCOLATE LAYER
4 1⁄2 ounces milk chocolate, chopped
2 tsp instant coffee, dissolved in water (not freeze-dried)
2 tablespoons water
3⁄4 cup heavy cream
WHITE CHOCOLATE LAYER
4 1⁄2 ounces white chocolate, chopped
3⁄4 cup heavy cream
DIRECTIONS
Using a standard loaf pan, line it with plastic wrap so that the plastic extends beyond the sides of the pan by at least 3 inches on each side.
For the dark chocolate layer: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes. Stir until smooth. Whisk in the yolk and mix well. Set aside.
Whip the whites and cream of tartar until soft peaks form.
Sprinkle in the sugar, beating on high until stiff, but not dry. Fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
Beat the cream until it holds it shape (not stiff) then scrape on top of the whites.
Fold everything together gently until no streaks of white appear. Turn the mousse into your prepared mold, spreading until it is an even layer. Place in the freezer.
Milk chocolate layer: melt the chocolate and coffee in the microwave on 30% (low) power for about 2 minutes.
Stir until smooth and completely melted. (Milk chocolate burns very easily. Do not attempt to melt it at a higher temperature.) Set aside to cool slightly.
Whip the cream until soft peaks form- not too stiff.
Fold very carefully into the milk chocolate- it will seem very soft.
Scrape on top of the dark chocolate layer, smoothing to an even layer. Put in the freezer.
White chocolate layer: place the chocolate and 2 tbl. water in a heatproof bowl. Microwave on low (30% power) for about 2 minutes. Stir until very smooth and completely melted.
Let cool slightly.
Whip the cream until soft peaks form- not too stiff.
Fold very carefully into the chocolate- it, too, will seem very soft. Scrape on top of the milk chocolate layer, smoothing to an even layer.
Now- gently, gently tap the pan a couple of times on the counter to allow all the layers to settle against one another. Carefully wrap the excess plastic up over the mousse. Put the entire thing in the freezer for at least 4 hours, preferably overnight. It also freezes well for a month prior to serving.
To serve: Take the pan from the freezer, and set in a pan of hot water for 10 seconds.
Carefully unwrap the plastic from the top, then unmold onto a cutting board, pulling on the plastic wrap to help release it. Peel the plastic from the mousse and discard.
Slice the mousse into 8 slices (this is done more easily with a knife you run under hot water then wipe dry quickly and cut while the knife is still warm) and carefully arrange on individual plates. Serve immediately with selected garnishess.
Triple chocolate terrine with raspberries and mint.
Salmon en Croute / Ginger Champagne Sauce
Ingredients: Fillet of Shetland salmon (1.2 kg) Two Packs Frozen Puff Pastry (Defrosted) Piece of root ginger grated or fresh Japanese sashimi ginger Crystallised Ginger 4 Tangerines Teaspoon Cornflour Sprig of Thyme Sea Salt Freshly ground Pepper Saffron or Paprika Generous glass of Champagne, but Cava would do :-)
Take a fillet of fresh salmon, cut into two pieces, then cut about 100 grams from the tail piece and reserve. Salt the fillets with sea salt and pepper and fresh thyme. Grate some root ginger, or Japanese pink ginger if you’re so lucky, also a little crystalised ginger and apply the mixture to the flesh side of the fillets.
Place the fillets, flesh side together wrap in puff pastry sealing the whole parcel. and bake an a medium oven for about 30 minutes, the pastry will look “done”.
10 minutes before you take the salmon out of the oven, quickly saute the reserved piece of salmon in olive oil laced with ginger and tangerine zest, blend this mix and add the rest of the juice from 3 or 4 tangerines, empty into a small saucpan and add a teaspoonful of cornflour mixed with cold water to a thinnish paste. Thicken this sauce, add a bit of saffron or paprika for colour and add the Champagne just before serving.
Mediterranean Pasta
Ingredients : 1 lb. lean bacon (can omit for meatless; use bit of olive oil) 1 clove garlic, crushed 2 (7 1/2 oz.) cans chopped clams with liquid 1 1/2 c. canned pitted ripe olives 1/2 c. butter or margarine 1 (12 oz.) pkg. linguine, cooked & drained (or an equal amount of vermicelli, spaghetti or very fine noodles) 1 (7 oz.) can solid pack tuna, drained 1/4 c. chopped parsley Lemon wedges
Preparation : Cut bacon in 1/2” strips and cook over low heat until crisp. Pour off and discard all but 1/4 cup of drippings. Add garlic, clams and ripe olives to bacon; simmer for 5 minutes.
Melt butter and pour into bacon-clam mixture. In a large warmed bowl place hot linguine, bacon-clam mixture with butter, tuna, broken into large chunks and parsley. Toss at table. Serve with lemon wedges. Makes 4 to 6 servings.
I love it when a recipe begins with “take a jar.”
Here prepared cherry peppers get an Italian stuffing.
Nice with drinks.
Stuffed Hot Cherry Peppers
Ingredients:
1 jar hot cherry vinegar peppers
3 lger. cloves garlic, finely minced
1/2 c. grated Parmesan cheese
3 tsp. parsley flakes
1/4 - 1/2 c. salad oil
6 slices fresh white bread, finely grated in food processor
Preparation :
Mix all stuffing ingredients except oil in a bowl and slowly add oil until stuffing is moist. Easy on the oil..
Peppers: Cut off stems and clean out seeds. Fill with stuffing mixture. Sprinkle tops with extra Parm. Bake 350 degrees 30 minutes until lightly brown.
15 Minute Jelly Roll Cake
My go to recipe. Soft, sweet, and fast... full of jam,
sponge cake is easy to roll and makes for a simple
yet impressive dessert by Betty Crocker Kitchens.
Ingredients 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Powdered sugar About 2/3 cup jelly or jam
Steps 1 Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. 2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.
Coffee-Praline Crunch Ice Cream Cake
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can’t find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed
praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too.
INGREDIENTS
For the Fudge Sauce 3/4 cup heavy cream ⅔ cup/145 grams light or dark brown sugar 2 tablespoons unsalted butter ½ teaspoon salt ¾ cup Dutch-process cocoa, sifted teaspoon vanilla extract
For Assembly Nonstick cooking spray 1½ quarts/48 ounces coffee ice cream (about 3 pints) 10 graham crackers (about 6 ounces/160 grams) 2 cups/340 grams chopped store-bought or homemade praline, plus more for serving ¾ cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving Add to Your Grocery List Ingredient Substitution Guide PREPARATION Step 1 Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
* Step 2 Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla.
Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cakr you remove the ice cream from the refrigerator to soften.
Step 3 To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
Step 4 Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with ⅓ of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another ⅓ of the ice cream, 3 more crackers, ⅓ more fudge sauce and the remaining praline. Finish with the remaining ⅓ of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
Step 5 To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.)
Serve with the remaining fudge sauce, warmed.
Cream Cheese Cherry Brownies
BROWNIES 4 oz cream cheese 1 egg 1/2 cup sugar 2 tbsp flour 1/2 cup drained chp maraschino cherries, 2 eggs (beaten) 1 cup sugar 3/4 cup flour 1/8 tsp salt 1/4 cocoa 1/2 cup butter
Cream together cream cheese, egg, sugar, flour and cherries. Set aside. Mix together eggs, sugar, flour, and salt. Melt together cocoa and butter. Add to egg/sugar mixture. Put 2/3 brownie mixture in a greased 8X8 inch pan. Cover with cheese layer. Top with remaining brownie layer Bake til toothpick comes out clean. Ice brownies when cooled.
ICING Cream together 1 1/3 cups conf, 1/3 cup cocoa, 3 tbsp margarine, 5 tsp hot water
This is always a nice thread to lurk... it’ll be missed. You’re not leaving all together are you?
No, I’ll still be here.
Brownie Cookies
While you have the brownies ingredients out, make some brownie cookies - crackly crust, fudgy middles, chewy edges, & intense chocolate flavor. Great for kids school parties.
Ingredients
▢12 ounces bittersweet chocolate chips 60-70% cacao
▢½ cup butter
▢3 large eggs
▢1 cup granulated sugar
▢¼ cup brown sugar
▢1 tablespoon vanilla extract
▢½ teaspoon baking powder
▢½ teaspoon salt
▢¾ cup all-purpose flour
▢¼ cup unsweetened cocoa powder¹
▢1 cup pecans chopped, optional
▢½ cup mini semisweet chocolate chips
US CUSTOMARY - METRIC
Instructions
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.Remove from heat, and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
Cover the batter, and chill for 30 minutes.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart. Bake cookies 8-10 minutes.
The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgey.
The shiny, crackly crust will develop as the cookies cool on the baking sheet.
You are just being mean on a night where I am going to cook some frozen meatballs.
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