1 turkey, about 12 pounds
Brine:
1 cup sugar
1 1/2 to 1 3/4 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn into pieces
1 bunch fresh thyme
1 head garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed (see Note)
Roasting:
2 tablespoons softened butter + butter for basting
1 1/2 teaspoons freshly ground black pepper
1/2 cup chicken stock + more as needed
Instructions: Remove giblet bag from turkey, along with any extra internal fat and pin feathers. Rinse well under cold tap water. Combine sugar, salt and 3 to 4 quarts water in a large bowl. Stir until sugar and salt dissolve. Add remaining brine ingredients except for the remaining gallons water. Double-bag two heavy-duty, unscented trash bags (not made of recycled materials), then put them in an ice chest that is large enough to hold the turkey. Place turkey in bags, pour in brine and remaining 1 1/2 to 1 3/4 gallons water - there should be enough liquid to completely cover the bird. Press out air in bags; tightly close each bag separately. Keep turkey cold by piling bags of ice over and around the closed bags which will also help keep the turkey submerged. Brine for 12-24 hours. Alternative method: Place turkey and brine in a large pot. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine. After brining, rinse the turkey and pat dry with paper towels. Place the turkey in a roasting pan or rimmed baking sheet. Refrigerate, uncovered, 12 to 24 hours. Turn the bird over halfway through drying time.
Roasting: Preheat oven to 400°. Spread 2 tablespoons softened butter over skin. Sprinkle pepper over skin and in cavity. Tuck wing tips under, loosely truss legs and place turkey on a V-shaped rack in a roasting pan. Tent breast with foil. Put turkey in oven. To ensure that the bird cooks evenly, rotate roasting pan 180° every 30 minutes. Roast for about 1 hour, remove foil and baste turkey with 1/2 cup stock. Return to oven and roast, basting with pan drippings every 20 minutes, using more stock as needed. Start checking internal temperature after about 1 hour by inserting an instant-read thermometer in the inner meatiest part of the thigh, not toughing the bone. If legs or breast begin to get too brown, cover loosely with foil. Roast until internal thigh temperature reaches 165°. Total roasting time should be about 2 to 2 3/4 hours. Let bird rest for at least 20-30 minutes before carving. Note: Juniper berries are available in the spice section of some supermarkets and specialty grocers.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/11/15/FDJ81AI2HU.DTL&ao=4#ixzz1g59Eoftf
Friday, December 9, 2011
Crock pot black beans
Ingredients:
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt
Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt
Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.
Homemade Whole Wheat Tortillas Recipe
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
Moist Apple Spice Bread
2 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
Saturday, November 19, 2011
Herb and Bacon Corn-Bread Stuffing
2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
Epicurious.com © CondéNet, Inc. All rights reserved.2 of 2
Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
Epicurious.com © CondéNet, Inc. All rights reserved.2 of 2
Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Tuesday, July 26, 2011
Maple Bourbon with Bacon Praline Ice Cream
6 large organic egg yolks
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon
In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.
Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.
Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.
Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.
Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon
In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.
Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.
Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.
Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.
Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.
Praline of Bacon
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon
1/2 pound cooked and diced bacon
Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.
Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20-25 minutes total.
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon
1/2 pound cooked and diced bacon
Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.
Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20-25 minutes total.
Ice Cream Sandwiches Recipe
1/2 cup (113 grams) unsalted butter, melted
1/2 cup (100 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (65 grams) all purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
Makes 8 ice cream sandwiches.
1/2 cup (100 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (65 grams) all purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
Makes 8 ice cream sandwiches.
Saturday, February 19, 2011
Stout Floats with Cocoa Syrup
Stout Floats with Cocoa Syrup Bon Appétit | February 2011
by Alice Medrich
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for the perfect adult treat. Any leftover syrup will keep in the fridge for up to one month.
Yield: Makes 6 servings
Active Time: 20 minutes
Total Time: 50 minutes (includes baking and cooling time)
ingredients
Cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
Floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
Special equipment
6 iced-teaspoons
6 straws
preparation
For cocoa syrup:
Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
For floats:
Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
by Alice Medrich
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for the perfect adult treat. Any leftover syrup will keep in the fridge for up to one month.
Yield: Makes 6 servings
Active Time: 20 minutes
Total Time: 50 minutes (includes baking and cooling time)
ingredients
Cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract
Floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout
Special equipment
6 iced-teaspoons
6 straws
preparation
For cocoa syrup:
Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
For floats:
Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
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