Posted on 11/17/2016 4:35:04 PM PST by Jamestown1630
Especially at this time of year, I’m a fan of ‘finger food’ that can be made ahead, frozen, and ready in just minutes in the event of impromptu visitors. Nothing fits this bill better than the Gougere, a light savory ‘puff’ of cheesy pastry that goes wonderfully with cocktails and freezes very well. There are many variations on the Gougere, but this one is basic and classic:
http://chezbonnefemme.com/recipes/gougeres/
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Last Thanksgiving, I took the advice of Freeper ‘boatbums’, and we dry-brined our turkey for the first time; it really was the best turkey we’ve had, even though we made the mistake of letting it go at 450 degrees for nearly the entire cooking time! So I thought I’d post again the link to the instructions we used. I’ve never eaten turkey breast meat that turned out as moist and succulent as last year’s turkey did, so we’re going to do it again this year:
http://articles.latimes.com/2009/nov/18/food/fo-calcook18"
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Lastly, a recipe I found today and haven’t tried, but which looks like another very interesting ‘finger food’ for parties, and perfect for Thanksgiving: ROSEMARY PECAN GOAT CHEESE TRUFFLES, from thecafesucrefarine.com, a really nice husband-wife cooking blog:
thecafesucrefarine.com/2016/03/rosemary-pecan-goat-cheese-truffles/
I hope that everyone enjoys a very happy and meaningful Thanksgiving. We have a lot to be grateful for this year.
-JT
It’s SO simple to make and people really like that kind of stuff. I think they think it’s, ‘magical’ or something, LOL!
LOL! That sounds like ‘serendipity’, or ‘synchronicity’ - or something else equally and wonderfully WEIRD!
What a great memory!
You aren’t correct when you say that there’s not a ‘single’ thing that’s healthy about it.
Do a search on mushrooms and prevention of breast cancer ;-)
Bring on the suasaage.
Amen, a dollop on everyone.
What if it were a doe?
I saw a story like this a couple of years ago, and was amazed. Apparently, it happens:
http://www.buckmanager.com/2008/12/11/kansas-hunter-bags-an-antlered-27-point-doe/
Biologists conservatively figure that 1 in 10,000 does have antlers...
Dude said it sounded like a freight train LOL
I think he used 20 ga, had to be a slug in there.
Posted this else where today but probably belongs on the cooking thread.
HTB Top Secret Dry Brine (now in the hands of the Chinese Government)
Zest of three lemons
Zest of three oranges
Four tablespoons salt
Four tablespoons brown sugar
Two teaspoon poultry seasoning (get a new bottle Not the one that has been sitting in your cupboard since Clinton was in office)
One teaspoon allspice.
One teaspoon Zatarains Creole Spice
One teaspoon Beau Monde.
One medium turkey.
Mix together and then rub on turkey UNDER the skin. All over, get the breast the legs the back don’t forget the inside the cavity and under the tail. (You did take the gibbles, neck, gravy pack and silly pop up thermometer out, right? Good)
Remove the skin from the oranges with a knife leaving the flesh exposed and stuff the oranges inside the cavity.
Now get a very large bowl, you can even use the turkey roaster if you like, cover the bird and pop in the refrigerator.
Keep it there for a couple days (Honestly you can do it up to four with no loss of quality of the meat) turning every twelve hours.
Now the drying portion, uncover the turkey, place on a rack and let the skin dry (still in the refrigerator naturally). 24 to 36 hours. Do not skip this step. The skin will not crisp as nicely without doing this.
Thanksgiving Day.
Take the turkey out and remove oranges. Now chop two parts onion, two parts apple, one part celery, one part carrot and a packet of the fresh poultry herb. (You can use a half teaspoon of dried of fresh is not possible to get but get fresh if you can. So worth it)
Stuff cavity and tail section.
Bush skin lightly with melted butter.
Heat your oven to 450 degrees, pop in turkey (covered, breast side down) and lower the temperature to 350.
Cook until it is a half hour from being done. Now turn turkey and uncover. Lightly brush skin with butter again if you like. Now continue to roast uncovered until done or skin is desired crispness.
Take out, let rest for about 25 minutes (covered).
Eat.
Oh, you want to know what to do with the gibblets, neck and tail?
Ok, slice and fry in a bit of butter (on the day you defrosted the turkey, organ meat decomposes rapidly when raw) boil the neck and tail to make broth. Pick bones out of neck. Store meat and broth until you are ready to make gravy. When you turn the turkey you should be able to get some drippings, add to broth and meat, heat on stove, add arrow root to thicken. Done!
Now can we eat?
You want to know what to do with the gravy pack?
Target practice.
Cooking is overrated. Raw meat, that’s the stuff.
Really?
Personally I prefer them young and tender but we have regulations and stuff
Who wants an old dyke deer? LOL
Lucky you!
Trump shamed me eating the well done $36 dollar cheeseburg the other day.
LOL
LOL! The recipe sounds great - and, yes, the pop-up thingie is the first to go, when we do turkey ;-)
I wish they wouldn’t put that thing in there.
It means a lot to me
As a child I helped her churn butter
Goodtimes and Thanksgiving
WINNING!
Well, 1 in 10,000 is a pretty small number.
You’ll probably never encounter one.
I just worry about the poor thing’s life experience. Is it confusing to the bucks out there...or do they decide everything by scent?
Generally its scent
But well done?!!! Really?
Dude! LOL
Odd things in this world aint they?
I know I’d be tough and stringy
Thats why they simmer ya slow LOL
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