Beer Cake Pan
That is a fool-proof Thanksgiving party!
Buy the bird!
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Recipe for Superheater
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Go For It!
However much you might hate to admit it, there's something fun in the kitchen and causing a great meal during the holidays. If you get bitten by the bug for cooking, here are some easy recipes and step by step directions to get your party in fabulous shape!
Sage Marinated Grilled Turkey, Preserved lemon and garlic
Ingredients:
- 1 small turkey (under 12 lbs)
- 1 bottle of lemon marinade
- 1 tsp. wise
- 1 carrot, cut into rough
- 1 white onion, peeled and cut into rough
- 1 stick of celery, cut into rough
- 1 clove garlic, peeled and sliced
- 1 bay leaf
- 1 tsp. whole peppercorns black
- 1 1 / 2 tablespoons flour
Getting There:
- Two days before removing neck and giblets from inside the turkey. Rub the lemon and sage marinated whole turkey inside and out, as well as the neck and giblets. Place the breast turkey down in the refrigerator in an airtight container. Place neck and giblets in a separate container or plastic bag and refrigerate.
- One day instead of advancing in the neck and giblets along with the carrot, onion and celery in a roasting pan and place in preheated oven at 350 degrees for 45 minutes or until well browned.
- Put into a sauce pan and deglaze the pan with cold water. Add water to the pot deglazing. Add garlic, bay leaf, peppercorns and a pinch of salt to the pot. Home about 2 inches of water or chicken broth.
- Place pot over high heat for about 10 minutes but do not boil. After ten minutes turn the heat to low and allow the pot to simmer for 6 to 8 hours, adding more liquid if necessary.
- Strain the liquid, cool to room temperature and kept in the refrigerator overnight. Discard the giblets and vegetables.
- Four hours in advance remove the turkey from the refrigerator and place in a baking dish. Place in preheated oven 450 degrees for 15 minutes and lower oven temperature to 250 degrees. After about 3 hours, check the internal temperature of turkey with an instant read thermometer by placing the tip of the probe on the basis of the thigh between thigh and chest. When the internal temperature reads 155 degrees, remove turkey from oven and let stand for 30 to 45 minutes. The internal temperature will continue to grow to about 165 degrees after out of the oven.
- While cooking the turkey is resting, remove from pan and set aside on a tray to collect the juices that drip from the birds while at rest.
- Place over medium heat and grill burner using a blender, add flour and continue stirring for 3 to 4 minutes or until the flour and fat mixture is bubbly and the kitchen and start to brown slightly.
- Remove the turkey broth from the refrigerator and remove all fat frozen floating on the surface.
- Add a cup of broth to flour mixture and stir vigorously with the whisk. Continue stirring frequently, for 10 minutes or less. The mixture should start to thicken. Add more broth if mixture becomes too thick. Simmer for 20 to 30 minutes, mix the butter and adjust the seasoning with salt and pepper if necessary.
- Carve turkey and serve with the sauce.
Walnut Sage Pesto Mushrooms fillings
Makes 10-12
Ingredients:
- 24 medium mushrooms stem *
- 1 / 2 cup pesto
- 2 tbsp. melted butter
- 2 tbsp. grated Parmesan cheese
- 2 tbsp. chopped fresh parsley
Getting There:
Preheat oven to 350 degrees. Place the mushrooms in a baking dish. Fill each mushroom with 1 tsp. pesto. Brush the sides of mushrooms with melted butter. Sprinkle with cheese. Bake until browned, about 20 minutes. Remove from oven. Garnish with parsley. Serve on a platter for appetizers past as a first course on a bed of mixed greens with balsamic vinaigrette, or a plate as a plate of roasted meat, chicken or fish.
* The use of stems of mushrooms: Chop onion and saute with filling for the chicken, add to soup stock and mix with pasta and pesto.
Antipasti Appetizer Olive
6-8
Ingredients:
- 1 / 4 cup olive oil, olive reserved
- 2 cloves garlic, minced
- 1 / 2 cup fresh fennel bulb, chopped if desired
- 1 jar (16 oz approx.) Antipasti olives, oil reserved
- 2 tbsp. preserved lemon, pulp removed and chopped nuts
- 1 tsp. Kosher salt
- 1 tbsp. orange juice freshly squeezed if available
Getting There:
In skillet, heat oil over medium heat. Add garlic and fennel and sauté for 2 to 3 minutes until the fennel is soft. Add olives, lemon and juice. Saute for an additional 5 minutes or until heated through. Sprinkle with salt and serve with a glass of red wine or champagne. This is a great accompaniment to a cheese plate.
Apricot Mustard baked ham
Makes 6 servings
Ingredients:
- 1 smoked ham (6-8 lbs.) Rump or shank half
- 1 cup apricot fruit spread
- 1 / 2 cup garlic mustard
- 1 / 4 teaspoon ground cloves
- 2 tablespoons dark rum (optional)
Getting There:
Preheat oven to 325 F. Place ham, fat side up, on a baking sheet. Pour 1 inch of water in the roasting pan. Bake for 1 ½ hours. While the ham is cooked, spread the mixture of fruit and herb garlic, clove and rum together and set aside. Remove roasting pan from oven and generously brush the mustard mixture over ham. Return the ham in the oven and continue to brush more mustard glaze over ham every 10 minutes for another 30-40 minutes.
Cheddar Cheese Soup
Serves 8
Ingredients:
- 2 12 oz cans or bottles of beer
- 1 qt heavy cream
- 1 pound grated cheddar cheese
- 2 tablespoons flour
- 1 / 3 cup melted butter
- 1 / 8 teaspoon ground white pepper
- 1 / 4 teaspoon salt
Getting There:
Heat melted butter and mix the flour to make a roux. Remove from heat. Cook until soft. Boil the beer and stir in roux. Cook until thickened. Add the cream and bring to just under boiling. Beat the cheese until melted. Add salt and pepper. Serve with croutons.
Tomato Cake dry basil
Serves 8
Ingredients:
- 1 8 oz cream cheese, softened
- 1 8 oz * Cheese mascarpone, softened
- 1 6 oz jar of basil pesto
- 1 6 oz jar sun-dried tomato pesto
- Salt and pepper to taste
- pine nuts and basil sprigs for garnish Toasted
Getting There:
In a round 6 "soufflé dish, spray with cooking spray. Line dish with plastic wrap to form a soft line to the plate. In a blender, combine cream cheese, mascarpone cheese, salt and pepper. Mix until well combined. Take 1 / 3 of the cheese mixture and cover the bottom of the dish, leveling evenly. Spoon pesto basil in cheese mixture on top of the basil pesto. Spoon dried tomato pesto on the top layer of cheese 2. Complete with the remaining cheese filling and cover with paper plastic. Refrigerate overnight. Invert cake onto plate. Remove the plastic wrap. Garnish with toasted pine nuts and sprigs of basil.
* You can substitute un additional 8 oz. mascarpone cream cheese is not available.
Rosemary Mashed potatoes
Makes 4 servings
Ingredients:
- 2 lbs. russet potatoes, peeled and cut into 2-inch pieces
- 1 cup milk, half and half or buttermilk
- 2 tablespoons unsalted butter
- 3 tablespoons of the herb garlic
- 3 tablespoons chopped fresh chives
- Salt and pepper to taste
Getting There:
Place potatoes in a large pot and cover with cold water. Lead to a boil. Reduce heat and simmer, partially covered until potatoes are fork tender (about 20 minutes). While the potatoes are cooking, put hot milk in saucepan over low heat. Drain the potatoes and mash or run through a food processor. Add the mashed potatoes and add milk mustard butter, garlic, chives and salt and pepper. Beat until fluffy and smooth.
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About the Author
After many years in the IT/Tech industry, I fell into SEO in 2006. I am now a self-employed SEO/SMM (Search Engine Optimization and Social Media Marketing) and owner of SEM Simple.com based in the New York City area. As an SEO, I regularly write copy that will attract high search engine rankings and increase on page visit time. Sound like fun? Well, for me it is. Writing is just one of many creative outlets afforded to me by the SEO/SMM industry. I have an opinion on everything and will write about pretty much anything. I am Google Adwords certified and ALZA certified for PPC and SEO. When I’m not with a client, an ironic tee with jeans is my uniform and sarcasm is my drug of choice.
cupcake quarters ( DRINKING GAME )