The First Thanksgiving, Jennie Augusta Brownscombe, 1914 Posted on 10/31/2018 4:36:00 PM PDT by Jamestown1630
The First Thanksgiving, Jennie Augusta Brownscombe, 1914
When we were first married and hosting our first Thanksgiving dinner together, my husband and I salt-water brined our first Thanksgiving turkey. We were very pleased with the difference this made, and continued to do it. However, a few years ago we learned about the ‘Judy Bird’ - named after Judy Rodgers of the Zuni Cafe in San Francisco, who used the technique for chicken. This involves dry-brining the turkey in salt, and does away with the need to fill your refrigerator with a giant container of water right when you need that space the most. And it turned out amazing – the breast meat had the texture that chicken thigh meat usually does – and we have settled on this as our permanent approach.
Most brining instructions indicate that you should not do this with a Kosher or other pre-seasoned turkey; but I believe that in the past, some of the Freepers have indicated that they have brined Kosher turkeys with good results. I haven’t done it myself, but here, from ‘The Joy of Kosher’ is an article about it:
https://www.joyofkosher.com/holidays/how-to-brine-a-kosher-turkey/
and the link to Food52 for the ‘Judy Bird’ instructions:
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
A recent King Arthur Flour newsletter featured pretty little brandied mince-meat tartlets; I love mince-meat pie, but if you aren't into it, I think you could do these easily with any pie-filling:
https://www.kingarthurflour.com/recipes/christmas-brandied-mince-tarts-recipe
Chef John of Food Wishes makes a cheddar/spring onion biscuit using the kind of folding technique used for puff pastry; and the biscuits look very good:
https://foodwishes.blogspot.com/2017/03/irish-cheddar-spring-onion-biscuits.html
-JT
Harrassment by chefs in a kitchen! Why, that NEVER happens! Ha ha ha ha ha ha ha! (Some unfond memories cropping up at the moment...).
Thanks! I saved it.
Saving this to experiment on it with more fig, less sugar in. I would love this but it would be too sweet.
They’ll take my desktop from my cold, dead hands.
Awesome recipes on that site. I need to make vegan pumpkin pie for school, and that recipe looks great. Going to experiment. I don’t know why people don’t enjoy butte and eggs, because yum, but I’ve been learning how to bake for this community and vegan is often really desired. Whatevs. It just has to taste good. (But give me my butter crust and eggy filling with CREAM from real cows!)
What about the iPad? I live on mine. The mobility of a phone but big screen, big keyboard, etc. best of both worlds.
I have a Kindle and a Fire; they go everywhere with me, too, for reading and listening. But I need a real desktop to do real work.
for later
The balsamic vinegar tones down the sweetness, but you can always add more sugar if you use less than the recipe calls for at the start.
Exactly. Plus there are two sugars, the dates and the actual. In my mind the dates will be enough. I love balsamic.
Good idea.
I have some now but want to get more before I run out.
I grew up in Canada and I forgot about this dish we always had on holiday table. Thanks for posting. I will make it this season for sure.
We moved from Northern CA to upstate SC. It was extremely stressful as we brought 11 animals with us in a travel trailer, and they were not happy campers. I still have boxes that have not been unpacked-3 years later. Good luck with the move.
I did contact BHG re a lost recipe and they were very helpful. They found it for me in their archives.
Thank you! Sounds like us - only two animals and something like 150 boxes.
Thanks, Yaelle!
Thank you! I am going to contact them today!
Brownie Chocolate Chip Cheesecake / 16 servings 
ING •3-8 oz pkgs cr/cheese, •2/3 cup veg/oil •14 oz can Sweet/Cond/Milk •5 lge eggs, divided
•1/2 cup mini choc/chips •18.4 oz pkg Fudge Brownie Mix •2 tsp vanilla •1/4 cup water
BROWNIE •Prepare mix as per pkg w/ oil, water, 2 eggs. Spread evenly in sprayed springform. BAKE set as per pkg 350 deg.
CHEESECAKE --- BEAT cr/cheese fluffy. Gradually beat in sweet/cond/milk. Add eggs, vanilla; mix well.
Stir in mini/choc/chips. Pour over brownie. •REDUCE oven to 300°F. Bake 50 min til set.
FINAL Cool on counter. Chill thoroughly. Remove springform sides.
SERVE topped with whipped cream garnished w/ choc/chips.
Maybe sprigs of mint and sugared cranberries surrounding it on footed cake plate.
A brownie base! OMG!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.