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
Those look good too!
ALMOND BARS
BATTER cream cup ea butter, homemade almond paste, 2 c sugar light/fluffy. Beat in 2 eggs and tsp almond extract.
Gradually add 2 c flour; just moisten. Spread into greased 13x9-in baker. Sprinkle w/ 1/4 c sugar; top with 1/2 c slivered almonds.
Bake 350 deg 30-35 min--pick test. Cool on rack. Cut into squares. Store in fridge.
HOMEMADE ALMOND PASTE: Proc/smooth 11/2 c blanched almonds. Add 11/2 c conf, egg white, 11/2 tsp almond extract
and 1/4 tsp salt; cover/process smooth. Divide into 1/2-cup portions. Hold airtight in fridge a month or freezer 3 months.
Got my Cooking Light today and it said on the cover it was the last issue. Another one bites the dust!
I love this magazine. Great recipes here for the holidays:
Oh yeah, I love Garden ANd gun recipes.......and that’s what I like about the South.
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