Blog

Dessert Coffees

 

 

Amount Ingredient
2/3 cup hot strong coffee
  Desired coffee flavoring (see choices below)
  Whipped cream (optional)
  Ground cinnamon or nutmeg (optional)

 

Stir togther hot coffee and desired flavoring. Top with a dollop of whipped cream and sprinkle with cinnamon or nutmeg, if desired. Makes 1 (about 6-ounce srving.

Chocolate-Orange Dessert Coffee: Stir 1 tablespoon chocolate-flavored syrup and 1 tablespoon coffee liqueur into the hot coffee.

Mocha Dessert Coffee: Stir 1 tablespoon chocolate-flavored syrup and 1 tablespoon brown sugar into the hot coffee.

Irish Dessert Coffee: Stir 1 tablespoon Irish whiskey and 1 tablespoon orange liqueur into coffee.

Amaretto Dessert Coffee: Stir 1 tablespoon amaretto or hazelnut liqueur into coffee.

Chocolate-Mint Dessert Coffee: Stir 1 tablespoon chocolate-mint liqueur into hot coffee.

Chocolate-Cream Dessert Coffee: Stir 1 tablespoon chocolate-cream liqueur into coffee.

 

Crown Roast of Pork

Place roast with rib bones up on rack in shallow pan

Sprinkle with salt and pepper

Cover with aluminum foil, and roast in a slow oven (325F), 30 minutes per pound or until meat thermometer registers 185

About 45 minutes before roast is done, remove foil and fill loosely with stuffing

Garnish with crab apples on bed of parsley
Corn bread stuffing

4 cups crumbled corn bread (about 8 muffins)

1/2 t thyme

1/4 cup chopped onion

1/4 cup chopped green pepper

1/2 cup butter

2 cups whole kernel corn

2 T chopped pimento

Sauté onion and green pepper in butter

Combine with other ingredients
Gravy

Drain off drippings from roasting pan, and remove fat

Measure 3 T of drippings, add 3 T flour, and cook, stirring until bubbly

Remove from heat

Add water to remaining drippings to give 1-1/2 cup volume

Stir into fat-flour mixture in pan, and stir until thickened

Season to taste
Suggested Menu

Tomato Rice Soup

Pork Crown Roast

Corn Bread Stuffing

Brown potatoes with paprika

Spiced Crab apples

Brussels Sprouts au Gratin (or creamed cauliflower)

Butternut Squash

Frozen Pear Salad with Cream Cheese

Pineapple sherbet with Creme de Menthe

Pound Cake

Hot Coffee

Ultimate Brine for Turkey

Brining a turkey results in an incredibly moist and juicy (not “watery”) bird every time.

1 1/2 cups, KOSHER salt (not regular, use Kosher)

1 1/4 cups, brown sugar

10 whole cloves

3 teaspoons, black peppercorns

1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)

The peel from one orange or one tangerine (colored part only – not white pith) {I used two}

Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity – but reserve them, if desired, for giblet gravy).

Pat turkey dry with paper towels, then immerse turkey in cooled brine. * Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours.

Remove turkey, rinse, pat dry, and roast as usual.

Let the roast sit at room temperature for at least 1/2 an hour prior to carving.

Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket – never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

Turkey Talk

Here are some tips to keep in mind when using turkey parts:
How much to buy
For a 3 1/2 oz. (100 g) serving of cooked turkey per person, you should purchase the following amounts:

Boneless turkey breast 1/4 lb. (125 g) per serving

Turkey thighs, drumsticks & wings 1/2 lb. (250 g) per serving

Ground turkey 1/4 lb. (125 g) per serving
Did you know …Tenderloin, scaloppini, medallions, fillets, steaks, strips, cubes and cutlets are all various cuts of breast meat and can be used interchangeably.
How to keep turkey juicy

Because turkey does not have a lot of fat, it will dry out if overcooked. Use moderate heat and cook only until the pink disappears.
Lovely leftovers

Leftover turkey can come from a roasted or barbecued turkey. If you don’t have leftovers, you can ask for roast turkey breast slices at your deli counter.

Or create your own leftovers by roasting a 2 lb. (1 kg) turkey breast at 325° F (160° C) for approximately one hour or until a meat thermometer inserted in the turkey reads 170° F (77° C).

To store leftover turkey, wrap well and refrigerate for 2-3 days, or freeze for up to three months.
Defrosting frozen turkey parts in the microwave

Turkey parts take 7 to 9 1/2 minutes per pound (500 g) to defrost. For best results, place the parts in a baking dish with the thicker parts on the outside. Microwave on Defrost setting. Check halfway through for warm spots. Rearrange parts if necessary, and defrost for remaining time.
The skinny on turkey and nutrition

In addition to being a “lean meat”*, turkey is also an excellent source of protein and niacin, and a good source of phosphorous. Any way you slice it, turkey’s nutritious and delicious.
* White turkey meat has 3 grams of fat per 86gwt.

Leftover Turkey Variations

Toss 2 cups herb-seasoned stuffing, 1/3 cup margarine (melted) and 1/4 cup water

Divide stuffing mixture into 5 individual casseroles

Press mixture against bottom and sides of each

Turkey Leftovers

Turkey Bruschetta

Brush slices of Italian bread with olive oil. Top with minced garlic and toast in the oven.
Spoon on a combination of turkey, shredded mozzarella cheese and chopped fresh basil.
Broil until cheese melts

Hot and Spicy Turkey Chili

Combine sautéed green pepper and onion with turkey, canned tomatoes, canned red kidney beans and a touch of crushed red pepper.
Top with corn chips

Turkey Grape Salad

Combine turkey with halved green grapes, toasted sliced almonds, sliced green onions, orange zest and light mayonnaise

Turkey stir fry 

Stir turkey into stir-fried broccoli florets and red bell pepper strips
Add minced garlic, fresh ginger, soy sauce and a sprinkle of sesame oil

Turkey and Spinach Tetrazzini

Combine turkey with cooked spaghetti, chopped sun dried tomatoes, a thawed package of frozen creamed spinach, minced garlic, and Parmesan cheese
Bake until heated through

Breaded Turkey Italian Style

Dip turkey slices in beaten egg, coat with fine bread crumbs and brown in melted butter
Transfer to baking dish and top with spaghetti sauce, shredded mozzarella cheese, chopped mushrooms and green pepper. Bake until cheese melts.

Turkey Brine/Smoked Turkey

This is the recipe that I used to make our turkey for yesterday. It is the best turkey that I have ever eaten!! The recipe calls for smoking the turkey, I roasted mine and it worked perfectly. I first experimented with the recipe using two chickens. I let them soak for 24 hrs. then roasted them with a pan of water in the bottom of the over. They were picture perfect and tasted wonderful. I didn’t have fresh ginger so I substituted 2 tabs of ground ginger. It worked great.

 For the turkey, I thawed my 14-lb. turkey in the brine. I placed the hard-frozen turkey in the cooled brine and let it set out on the table overnight. I then put it in the fridge. The brine discourages bacterial growth. I used the fresh ginger on the turkey and it was great too.

 You can also use this brine with other meats. Even though I don’t use pork, it will keep pork chops from getting dry and a pork roast would be fabulous. From John Ash, Fetter Vineyard’s Culinary Director, founded John Ash & Company restaurant in Santa Rosa, Calif.

2 cups packed brown sugar

1 cup maple syrup

3/4 cup coarse salt

3 whole heads garlic, cloves separated and bruised 6 large bay leaves

1 1/2 cups coarsely chopped unpeeled fresh ginger

2 teaspoons dried red pepper flakes

1 1/2 cups soy sauce

3 quarts’ water

1 (12- to 14-pound) dressed fresh turkey or frozen turkey, thawed

Olive oil

Combine brown sugar, maple syrup, salt, garlic, bay leaves, ginger, pepper flakes, soy sauce and water in a large enamel or stainless-steel stockpot that is large enough to hold brine and turkey. Bring to a simmer, then remove from heat and let cool completely.

Rinse turkey well. Remove neck and giblets; save for stock or discard.

Submerge turkey in cooled brine. If brine does not cover the bird, add water to cover. Refrigerate at least 2 days and up to 4 days. Turn bird in brine twice a day.

Remove bird from brine; pat dry. Lightly brush bird with olive oil; set aside. Prepare barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide in half; push to opposite sides of the grate. Place metal drip pan, at least 1 inch deep, in center with hot coals on either side. Pan should be large enough to catch drips from anywhere off the turkey.

Place wood smoking chips in center of double layer of heavy-duty foil cut approximately 10 inches’ square. Form foil into bag shape, leaving top open; place on top of one of the mounds of hot coals (or use a 6-inch cast-iron skillet to hold wood chips; look for one at garage sales and keep it for this purpose).

Put upper rack of barbecue in place; center turkey over drip pan. Cover barbecue and partially close air vents to restrict oxygen but not so much so that you put out the coals.

Within a few minutes, wood chips should start smoking. Regulate vents to keep chips smoking and coals slowly burning. Check every 25 minutes or so to make sure coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. Internal temperature of barbecue should be in 275- to 325-degree range. I like to keep smoke going 1 1/2 to 2 hours.

After that, I remove any remaining wood chips and continue cooking without smoke until bird is done. This ensures that the turkey is not going to be too smoky in flavor; you can adjust to your own taste.

Basic Turkey Recipe

  • Rub turkey with salt
  • Cream 1/3 cup butter and mix with 1/4 cup of flour
  • Spread mixture over turkey
  • Dredge the roaster with flour
  • Put in turkey and cook in hot oven for 15 minutes
  • Reduce heat and continue cooking at low temperature for 3 to 5 hours, per size of turkey
  • Baste every 15 minutes with 1/2 cup butter melted in 1/2 cup of boiling water
  • When this is used, continue basting with liquid in bottom of roaster

Thanksgiving Turkey Brine

First you need yourself a turkey. Then you need to have a container that the turkey will fit into, it will also have to fit in your fringe.

Put the turkey in the container fill it with water until turkey is covered. Remove turkey from container. The water in the container will be how much you need to brine. Now, add that water to a large pot.

For every gallon of water use 1/2 cup kosher salt added to water.

Now, add other spices to water like garlic, pepper, poultry seasoning, etc. Now, heat water on stove top until salt is dissolved. Cool water completely.

Place turkey into container and cover with water solution. Cover container and refrigerate overnight. Remove turkey from water solution and cook away. I used a cooking bag last year and it turned out juicy and wonderful. If you try this, you will be brining from now on!

Thanksgiving Countdown

Now is the time to make those preparations for your Thanksgiving dinner! Here you will find a countdown that will help you to have everything ready by the big day!

~Two Weeks Prior To Thanksgiving or Now! ~ 

Plan your menu. Think about which items that can be made ahead of time and frozen, and plan these items in on your “to-do” list (see #4 below). Have a few items listed which you don’t mind if a guest brings — delegate these items when inviting your guests.

Invite your guests and get a firm commitment from them ASAP.

Make your shopping list, but only after you know exactly what your guests might be bringing. Don’t forget to include important items such as film, batteries, and beverages.

Make a “Thanksgiving To-Do” list. List every little thing that you feel must be done prior to Thanksgiving. For example, detail cleaning, washing of serving pieces, shopping, raking of leaves in yard, cooking, decorating, etc.

Take your “Thanksgiving To-Do” list, and schedule time for each item. You may wish to complete one or two items a day until Turkey Day. Be sure to get the help of your spouse and children – delegate! Work on your personal “Thanksgiving To-Do” list in addition to the items in this countdown.

Order your turkey, if you order yours.

~Ten Days Prior To Thanksgiving~ 

Take an inventory of your chairs, tables, dishes, flatware, glassware, and linens. If items need to be cleaned, do so now. If you need more chairs, arrange that now.

Make sure you will have enough room in your freezer or refrigerator for the turkey. If you don’t have enough room, plan now to make room by eating meals made from some of the items taking up the space.

Clean your refrigerator inside and out.

Shop for nonperishable groceries on your shopping list, or items you know will keep until Thanksgiving.

~One Week Prior To Thanksgiving~ 

Will children be at your home for Thanksgiving? Search the web and craft books for easy activities and games that will keep the children busy.

Also, if you are having young children in your home, do a safety check of your home. Are medicines and cleaners out of reach? Do your outlets have covers? Do you have breakable items that might be better off on a higher shelf? Do a thorough check of each room the children will occupy.

Have the children help you with some simple decorations? Create turkeys from pinecones, place cards, draw pilgrims for the refrigerator door, and more.

Re-evaluate your “Thanksgiving To-Do” list. Are there many items you listed, that may be impossible to get done now? Be realistic and cross off items that can be skipped.

~Five Days Prior To Thanksgiving~ 

Plan seating arrangements.

To save money on bagged ice, start making your own ice cubes now, by freezing in trays, and when frozen, dump them in a freezer bag.

Shop for perishable Thanksgiving items between now and two days prior to Thanksgiving.

~Two Days Prior To Thanksgiving~ 

Are there any other dishes or desserts that can still be prepared ahead of time? If so, do them today.

Fill your salt and pepper shakers and butter dishes.

Defrost in the refrigerator any frozen side dishes.

Be sure your home is clean. If any other details need to be taken care of, do them now. Is your bathroom clean? Do you need to clean your front walk?

~Day Before Thanksgiving~ 

Prepare any dishes you couldn’t freeze.

Chill beverages in refrigerator.

Buy bouquet of flowers for table or countertop, if you wish.

Do spot clean of rooms that will be used during the festivities.

If you have a formal dining area, set the Thanksgiving table now.

~Thanksgiving Day~ 

Finish last minute details: turkey, mashed potatoes, but most of all, enjoy yourself!

Variations for Packaged Stuffing

Packaged Stuffing

Prepare 1 (8-ounce) package stuffing mix, then vary with any of the following ways.

Chicken Liver and Mushroom
Dredge 1/2-pound chicken livers in flour and sauté in 1/4 cup butter or bacon drippings over moderately high heat about 5 minutes, until browned. Remove with slotted spoon and mince. Sauté 1/4 pound sliced mushrooms in drippings 2 to 3 minutes until golden. Mix livers and mushrooms and 1 tablespoon minced parsley into stuffing.

Giblet Stuffing
Add to prepared stuffing cooked minced giblets and use the stock in place of the liquid called for. How to cook turkey giblets- remove from the inside of turkey, along with the neck, cook in 1 quart of water with 1 small chopped yellow onion, 1 stalk of celery, 1 carrot, 2 bay leaves, 4 peppercorns, salt. Cover and simmer about 2 hours, strain stock. After 15 minutes of cooking remove the liver and heart and reserve, add to stuffing along with the giblets.

Sausage and Mushroom
sauté 1/2-pound sausage until cooked through, remove from pan, pour all but 1/3 cup drippings from pan, then stir fry 1/2 cup yellow onion and 1/2 pound sliced mushrooms for 5 minutes, until golden. Toss with sausage and 1 tablespoon of Worcestershire sauce into stuffing mix. Also, add in 1/2 teaspoon each of sage, thyme, chervil, and savory, and 2 tablespoons minced parsley.