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
Every since then I've tossed it.
If you can roast a chicken you can roast a turkey.
No Fear!
Yes. I trust my husband’s eye and thermometer.
325 20 min a hour
LOL! Your post reminded me of one of my favorite jokes - The Pig With a Wooden Leg:
https://matt.simerson.net/humor/pig.shtml
Why 325?
Did a test run of sausage balls using ground Italian sausage this week. Didn’t like it. Will stick with Jimmy Dean for Thanksgiving day.
We DO have so much to be grateful for this year!!! I’ll toast to that.
I have wet brined a turkey for about 10 years with Melinda lee’s brine. Best turkeys ever. So juicy and delicious.
http://www.melindalee.com/recipes/brine-ultimate-brine-for-turkey/
Have to get started by Sunday because even the fresh birds need to thaw inside a bit.
Then at least 24 hours in the brine and 24 hours dry in the pot in the fridge.
I have always wanted to try a deep fried turkey though.
Those turkeys! My kids would looooooove to make those!!!
Can you believe one day when I was a little girl here in SoCal on a winter day, a beautiful colorful huge bird was in our back yard?! It was a pheasant. No hunters here so we just watched it walk around.
Now that I know how they taste I do regret that. Lol.
My favorite cranberry sauce is like that. Uses raw cranberries, oranges, so good.
Chinese pheasant looks like Donald Trump
That is adorable.
20 min an lb lol
LOL
Sweeeeeeeeet!
I don’t recognize that crested species. Is that a Wood duck?
Definitely has that *Trump swag* :)
Couple of easy things my late father loved. He grew up with traditional meat and potatoes cooking that had German and Amish influence. He always loved when we brought “city food.”
Pepperoni Dip
- 8 oz cream cheese room temp.
- 1 cup sour cream
- 1 can Ro-Tel w/ green chili drained. We preferred hot.
- Pepperoni slices cut into quarters. We used around 2 cups.
Stir the cream cheese and sour cream together until blended smooth. Add the Ro-Tel and pepperoni. Serve with chips.
Shrimp Dip
Thaw and pat dry 2 cups of cooked cocktail shrimp. Spread 8oz cream cheese on bottom of serving dish. Cover with cocktail sauce. Spread the shrimp evenly over the top. Serve with crackers or toast rounds.
Just pipe on yellow kernels and green husks atop baked cupcakes.
That’s so pretty!
I want to try the pepperoni one.
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