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
Get chocolate and cheesecake in one bite.....pure heaven.
COOKIE SURPRISE
ING 2 c. flour 1 1/2 tsp. baking powder 1/4 tsp salt 1 1/2 c brown sugar 1/2 c butter 2 eggs tsp vanilla
FILLING 1/2 c. peanut butter 8-7/8 oz milk chocolate Hershey bars.
BATTER combine all ing. Blend well. Spread 1/2 of dough n 11x7" pan. Place Hershey bars over dough.
Spoon p/butter over bars. Spread gently to cover completely. Spread w/ rest cookie dough covering completely.
Bake 30-35 min 350 deg. SERVE sprinkled with conf.
Oh! Well, I don’t do any real work! Ha ha ha ha! ;).
My sons couldn’t live without real computers too, but I guess I don’t do much that an IPad can’t do.
You post such great recipes!
Wow-this is going back in time. I made so many of his recipes!
https://www.tastecooking.com/before-guy-there-was-graham/?fbclid=IwAR2ZGdWxRxshfYF6kxgxW-utvvKO1xP0WyI0zcEqKJ7hYTC2OybXPJADRi8
I remember the ‘Galloping Gourmet’! We used to see him on local TV.
T/y.
ZUCCHINI BITES / mini muffins
ING tb olive oil, minced onion, 3 slices thin bacon, large grated carrot,
large grated zucchini, 3 eggs, cup grated cheese, 4 c cream, 2 c flour
PREP Heat oil; saute onions translucent. Add bacon; cook til it starts to colour.
Add carrot, zucchini, cook 2 min. Cool in bowl. Beat eggs, cream, cheese; add s/p.
ASSEMBLY Stir egg mixture into cooled zucchini mixture. Stir in flour.
Grease and flour mini muffin tins. Spoon in mixture. Bake 350 deg 15-20 min.
YUM!
Sugared Cranberries
METHOD Stir/dissolve 1/2 cup ea/water sugar over med flame 2-3 min.
Stir in/coat well 12 oz bag fresh cranberries. Liftout to wire rack; let dry 1-2 hours.
FINAL Working in batches, roll in 1 1/2 cups sugar until well coated.
Let dry on counter 1-2 hours.
That’s a very good guide.
I saw a post on butter - last week? - and it had a lot of information I hadn’t known, such as the qualities of different grades of butter.
The original thread I posted it in was actually about Land O' Lakes refusing to support rep. Stephen King because he didn't meet their "company values". People were mentioning Kerrygold as an alternative and I knew that it wasn't the same if you were using it for baking. Someone from the baking list copied it over to here.
CRANBERRY BLISS BARS / WHITE CHOCOLATE ICING
Blondie Layer: ◦3/4 cup (1 1/2 sticks) salted butter, cubed ◦1 1/2 cups packed light brown sugar ◦2 large eggs
◦3/4 tsp vanilla ◦2 1/4 c flour 02;1 1/2 tsp b/powder ◦1/4 tsp salt ◦1/8 tsp cinnamon ◦1/2 cup dried cranberries
◦6 oz white baking chocolate, coarse-chopped
Frosting: ◦8 oz cream cheese, softened ◦ cup sifted conf, ◦6 oz white baking chocolate, melted
◦1/2 cup dried cranberries, coarsely chopped ◦tsp orange zest (optional)
BATTER: micro/melt butter one min; stir in br/sugar. Pour into bowl; cool to room temp. Elec/mixer in eggs and vanilla.
Separately, whisk flour, b/powder, salt and cinnamon; gradually add to butter mixture. Stir in the cranberries and chp chocolate
(batter will be thick). Spread batter into sprayed or parchmented 9x3" baking dish. Bake 350 deg 18-21 min/pick test (do not overbake).
Cool completely on a wire rack.
FINAL Frost bars. Sprinkle with chp cranberries. Drizzle with rest melted white chocolate. Let frosting set
(speed up by fridging) then cut into bars- square or triangle-shaped. Store in frige til ready to serve.
FROSTING elec/mixer/beat/combine cr/cheese and conf; add 1/2 melted white chocolate; beat until blended.
Yes, that’s the post I saw.
We use Kerrygold for spreading, but we don’t cook with it.
I was just happy to find that the general ‘utility’ butter I usually buy was the ‘AA’ described in the post.
Oh my!
I have a laptop - for upstairs use, desktop for projects, and a kindle for travel and in bed. Love the kindle and it gets a lot of use. Not for books but for internet and mail.
No luck on the recipe for Oyster Rockefeller Stuffing. The BH&G archive doesn’t include special edition magazines. My search continues.
Cheesecake Cranberry Bars w/ Brown Sugar Crumble
ING-- 2 cups flour 1 1/4 cups quick-cook oatmeal 3/4 cup packed brown sugar cup butter softened
2-8 oz pkg cr/cheese 1/2 cup sugar 2 eggs 2 tsp l/juice tsp vanilla 16 oz can whole berry cranberry sauce
CRUMBLE stir flour, oats, br/sugar. Then w/ pastry blender, cut in butter to resemble coarse crumbs.
Reserve 1 1/2 cup crumbs for topping. Press rest crumbs on bottom of greased 13X9" pan; bake 350 deg 15 min.
CHEESECAKE in same bowl, elec/mixer cr/cheese and sugar on med speed til softened. Beat in eggs, l/juice, vanilla.
Spread over baked oat layer.
FINAL Stir cranberry sauce and 2 tsp cornstarch together; carefully spoon over cr/cheese mixture. Sprinkle w/ reserved 1 1/2 cup crumbs.
Bake/set 40 min at 350 deg. Cool on wire rack. Cover/chill at least 3 hours.
SERVE cut into 36 bars.
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