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November 17, 2011 – It’s Almost Turkey Day
Getting Tipsy – Turkeys Are Cooking Faster Then Before
BEFORE and THEN VOILA AFTER
Many variables can affect the roasting time of the whole bird such as:
1. A partially frozen bird requires longer cooking.
2. Dark roasting pans cook faster than shiny metals.
3. The depth and size of the pan can reduce heat circulation to all areas of the bird.
4. The use of a foil tent for the entire time can slow cooking but the use of the roasting pan's lid speeds cooking. Every great
Thanksgiving meal begins with a sturdy, well-constructed roasting pan that helps retain the natural flavors of your turkey. I recommend a shallow pan that’s only 2 inches deep. This helps to ensure that the heat can surround the meat and cook evenly for a browned, thoroughly cooked turkey.
5. An oven cooking bag can accelerate cooking time.
6. A stuffed bird takes longer to cook.
7. Ovens may heat food unevenly and the calibration of the oven's thermostat may be inaccurate.
8. The rack position can have an effect on even cooking and heat circulation.
9. A turkey or its pan may be too large for the oven, thus blocking heat circulation.
History – Thanksgiving Day Harvest
Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. Thanksgiving was a holiday to express thankfulness, gratitude, and appreciation to God, family and friends for which all have been blessed of material possessions and relationships. Traditionally, it has been a time to give thanks for a bountiful harvest. This holiday has since moved away from its religious roots.
In the United States, Thanksgiving Day falls on the fourth Thursday of November. In Canada it is celebrated on the second Monday in October.
The precise historical origin of the holiday is disputed. Although Americans commonly believe that the first Thanksgiving happened in 1621, at Plymouth Plantation, in Massachusetts, there is strong evidence for earlier celebrations in Canada (1578) and by Spanish explorers in Florida (1565).
In the United States – Massachusetts while not the first thanksgiving of any sort on the continent, the traditional origin of modern Thanksgiving in the United States is generally regarded to be the celebration that occurred at the site of Plymouth Plantation, in Massachusetts in 1621. This celebration occurred early in the history of what would become one of the original Thirteen Colonies that later were to become the United States. This Thanksgiving was modeled after harvest festivals that were commonplace in Europe at the time. According to historian Jeremy Bangs, director of the Leiden American Pilgrim Museum, the Pilgrims may have been influenced by watching the annual services of thanksgiving for the relief of the siege of Leiden in 1574, while they were staying in Leiden.
Appetizer – Smoked Salmon Rolls Ingredients: 1 cup water
Directions:
2. Bring the water, butter and the salt to a boil in a small saucepan. Take the saucepan off the heat and add the flour, stirring vigorously until all is combined. Return the mixture to the heat and cook over moderate heat. Stir for about 1 minute. Scrape the mixture into a bowl. Use an electric mixer
3. Next, transfer the dough into a pastry bag
4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.
5. In the meantime, make the smoked salmon filling. In a food processor or blender, combine the smoked salmon with the cream cheese, sour cream, mustard and the garlic and process until smooth. Add Tabasco and blend. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate.
Salad – Fiesta Rice Salad
Ingredients: 2 cups brown rice, cooked and hot 1 tablespoon olive oil 1 cup corn kernels, fresh or frozen 1 can black bean, rinsed and drained 2 limes, juiced 2 tablespoons olive oil pinch salt and pepper 1 red or yellow bell pepper, seeded and diced 1 cup cherry tomatoes, halved 1 jalapeno pepper, seeded and minced 1/2 cup red onion, diced 1/4 cup cilantro, chopped
Directions: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until they begin to brown (about 8-10 minutes). Stir in black beans, remove from heat and set aside.
In a large bowl whisk together lime juice, 2 tablespoons of olive oil and salt and pepper. Stir in hot rice, making sure each grain is coated with the dressing. Add the corn and bean mixture and toss to combine. Let cool to room temperature.
Add bell pepper, tomatoes, jalapeno, red onion and cilantro to the rice mixture and toss well. Taste for seasoning and serve immediately, or refrigerate for later. Bring to room temperature before serving.
Put it on the Side - Sausage and Herb Stuffing
Ingredients: 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf) 8 tablespoons (1 stick) unsalted butter 2 cups medium-diced yellow onion (2 onions) 1 cup medium-diced celery (2 stalks) 2 Granny Smith apples, unpeeled, cored and large-diced 2 tablespoons chopped flat-leaf parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 3/4 pound sweet or spicy Italian sausage, casings removed 1 cup chicken stock 1 cup dried cranberries
Directions: Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Main Course – Roast Duck
Ingredients: 1 (5- to 6-lb) Long Island duck 2 cups boiling-hot water 1 tablespoon kosher salt 1 teaspoon black pepper
Directions: Put oven rack in middle position and preheat oven to 425°F. If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, and then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper. Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
Dessert – Key Lime Pie
Pie Filling Ingredients: 1 (14 oz.) can sweetened condensed milk
Crust Ingredients: 1 1/2 cups finely ground graham cracker crumbs 1/3 cup white sugar 6 tablespoons butter, melted 1/2 teaspoon ground cinnamon (optional)
Crust Directions: Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. NOTE - If recipe calls for unbaked pie shell, just chill for about 1 hour instead of baking.
Filling Directions: Place the condensed milk, cream cheese, lime juice and vanilla in a food processor or the large bowl of an electric mixer fitted with a wire whisk beater, if available. Blend or whisk on medium speed for 15 minutes. Place filling in the cooled baked crust and refrigerate at least 8 hours before serving. Garnish with fresh whipped cream and twisted lime slices.
Cookie Monster Cookie for the Holidays - Caramel Filled Chocolate Cookies
Ingredients: 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 3/4 cup unsweetened cocoa powder 1 cup chopped walnuts 1 tablespoon white sugar 48 chocolate-covered caramel candies
Directions: Preheat oven to 375 degrees. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Lighten UP!!! Turkey Potpie with Veggies Dietitian's tip: This old-fashioned potpie has just a top crust, made with cornmeal and a hint of honey. The easy filling can be made a day ahead. Then mix the batter while the oven heats and the pie is ready to assemble. Mayo Clinic Serves 8
Ingredients: 10 baby carrots 1 cup pearl onions 1/3 pound fresh white mushrooms 1 1/4 cups frozen artichoke hearts, thawed 1/4 cup plus 2 tablespoons olive oil 1 teaspoon dry mustard 3/4 cup all-purpose (plain) flour 2 1/2 cups chicken stock or broth 1 garlic clove, minced 2 pounds skinless, boneless turkey breast, diced 1 cup shelled edamame or English peas 1 tomato, seeded and diced 1 tablespoon each fresh chopped dill and basil 1/4 cup low-fat sour cream 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup cornmeal 1 1/2 teaspoons baking powder 3/4 cup plain soy milk (soya milk) 1 tablespoon dark honey
Directions: Peel and halve the carrots, then thinly slice crosswise. Immerse the onions in a saucepan of boiling water for about 2 minutes, drain, and plunge in cold water. Cut off the root ends, slip off the skins, and then cut a shallow X in the root end of each onion. Brush the mushrooms clean, then thinly slice. Quarter the artichokes lengthwise. Set the prepared vegetables aside. In a large, heavy, ovenproof saucepan or Dutch oven, heat the 1/4 cup olive oil over low heat. Add the mustard and 1/4 cup of the flour and cook, whisking constantly, for 1 to 2 minutes. Add the stock, still whisking constantly to avoid lumps, raise the heat to medium-high, and bring to a boil. Add the garlic, carrots and onions. Reduce the heat to a gentle simmer and cook until the vegetables are softened, about 5 minutes. Add the turkey, mushrooms, artichoke hearts, edamame, tomato, dill and basil. Cover and simmer until the turkey is opaque throughout, about 10 minutes. Whisk in the sour cream and season with 1 teaspoon of the salt and the pepper. Spoon the mixture into a 9-by-13-inch baking dish and set aside. Preheat the oven to 425 F. In a bowl, combine the cornmeal, the remaining 1/2 cup flour, baking powder and the remaining 1/2 teaspoon salt. In another bowl, whisk together the soy milk, the 2 tablespoons olive oil and the honey. Add the dry ingredients, stirring just until moistened. Pour the batter over the turkey mixture. Bake uncovered, until lightly browned, about 40 minutes. Let stand for 10 minutes then serve. Nutritional Analysis (per serving) – serves 8
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