Author Topic: Favorite Holiday Recipes... (Read 869 times)

Shuckins · « **on:** December 10, 2003, 04:54:16 PM »

...for Turkey and Dressing, candied yams, cakes, pies, cookies, and any other culinary delights you can think of.

Regards, Shuckins

midnight Target · « **Reply #1 on:** December 10, 2003, 05:15:59 PM »

When you mash up those sweet potatoes throw in a small can of diced pineapple. Unbelievable!

loser · « **Reply #2 on:** December 10, 2003, 05:26:18 PM »

shuckins if you havent had yorkshire pudding and gravy......

id give you the recipe but my mom would kill me.

Skuzzy · « **Reply #3 on:** December 10, 2003, 05:37:27 PM »

Ok,..for baking a turkey in the oven

(This is for a 15 to 20 pound bird)

First, mix the following:
1 cup of White Wine
1/4 cup of brown sugar
1/2 cup of honey
2 pats of real butter

in a bowl and heat until the butter is melted.

Take your choice of bread (I prefer a mix of sourdough and wheat) and dab some of the above mixture on one side and apply it to the outside of the bird.
Repeat until the bird is completely covered with the bread (heels work better than open faced bread, by the way).

Make a tent over the bird, being careful to keep the foil away from the bird/bread covering. Seal this tent completely around the edges of the pan.

Put in a 325 degree oven.

At each hour, remove the bird and baste with the above mixture (making more as needed) over the bread covering.

After 6 hours, remove the tent and take the bread covering and push inside the bird (dressing). Baste the bare bird, leave the tent off, and put in the oven until appropriately brown (usually about 20 minutes.

Adjust heating times as follows:

5 pounds of bird = 1.25 hours of cook/bast time.

You will have the most succulent bird ever and the dressing will be to die for.

I won't give pout my smoking recipe....yet

Curval · « **Reply #4 on:** December 10, 2003, 06:16:46 PM »

While Skuzzy seems to know exactly what to do, suggesting it to my step-mother (who does the turkey every year) would be an insult to her and she'd be pissed for the rest of the year. So, it will be a dried up nasty one AGAIN this year.

Then we go home and eat a nice ham made by my wife.

I don't cook at Christmas, so I can't give any details.

Casava Pie is a local Chritmas thing here. It is almost like a corn bread "pudding" with turkey, chicken and pork inside. It is kinda sweet though and I find it nasty.

Stringer · « **Reply #5 on:** December 10, 2003, 06:43:33 PM »

Curval, just make some of those ribs and start a new Christmas tradition!

Drifter1234 · « **Reply #6 on:** December 10, 2003, 07:24:28 PM »

Best Turkey Ever,

This is Alton's recipe from his good eats show on the food network.

Have made it last 4 times i have made holiday turkeys.

Perfect turkey. It is much Simplier than it appears.

I use a cooler to brine the turkey in the Garage.

Hint: Before you start to cook the turkey make the aluminium foil cover and have it already done.

I have made Smoked Turkeys, fried turkeys, etc. this is the best.

Sorry for cut and the paste.

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 181 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

I have a great cornbread dressing recipe if anyone is interested.

Enjoy,

rpm · « **Reply #7 on:** December 10, 2003, 11:30:31 PM »

4 Quarts Promised Land Egg Nog
1 750ml Remy Martin VSOP

Pour Egg Nog into punch bowl, slowly adding Cognac.
Stir until well blended.
Tell Wife to make dinner.

Sapphire · « **Reply #8 on:** December 11, 2003, 04:03:26 AM »

Quote

Originally posted by Skuzzy
Ok,..for baking a turkey in the oven

(This is for a 15 to 20 pound bird)

First, mix the following:
1 cup of White Wine

I'm a firm believer that cooking with wine is the way to go. I'm copying this one.

straffo · « **Reply #9 on:** December 11, 2003, 06:08:56 AM »

Poor little turkey ...
those poor birds who manage to escape thanksgiving just to be eaten a christmas

Skuzzy ,I'll try your recipe with a Chapon (capon?) as I find turkey meat tessiture (texture ??) not that great.

Skuzzy · « **Reply #10 on:** December 11, 2003, 07:38:04 AM »

You can replace the turkey with any white meat. Cornish game hens work well too.

straffo · « **Reply #11 on:** December 11, 2003, 08:37:35 AM »

Forgot to add a recipe

It's a traditionnal (*) and easy recipe :

Buche aux marron (chestnut dunno how to translate

)

400 g black chocolate
1 kg chestnut
400 g chestnut cream (with Madagascar vanilla)
200 g butter
200 g marrons glacés (chestnut boilled in sugar )
200 g macaroons (natural flavour)
5 cl rhum
50/100 g sucre glace (sweeten ice ????)
10 cl fresh cream (heavy/think cream I think)

Break the chocolate in a salad bowl and make melt it in the micro wave with butter cut in pieces.

Rinse chestnuts and drain them (?) mash them after.
Add the rhum to the mashed chestnut.

Break macaroons and "'marron glacés" in small bits(1)

In a salad bowl, mix the chocolate ,mashed chestnut and the chestnut cream until obtaining a smooth cream.
Incorporate "sucre glace" and (1) in this preparation.
Let it cool a bit.
Put aluminium foil in a cake mould and pour the preparation there. Wait until it hardens/solidify.

Extract the preparation of the mould ,place 12 hours in the fridge.

Why is it so hard to translate a such simple recipe ???
Should have posted it in French I would have done my post in 2 minutes

(*) a bit improved by my mother I must say

Maniac · « **Reply #12 on:** December 11, 2003, 09:20:34 AM »

Pizza.

midnight Target · « **Reply #13 on:** December 11, 2003, 09:26:05 AM »

Looks good Straffo, I'd hafta take out a home equity loan to buy the ingredients though.

straffo · « **Reply #14 on:** December 11, 2003, 10:19:23 AM »

MT check http://www.clementfaugier.fr/