Monday, December 31, 2007
Christmas Dinner Menu:
Risotto Cakes - your favorite risotto recipe, chilled, rolled into balls and flattened, then pressed into Italian-style breadcrumbs and fried in oil. Serve with a simple salad and a sprinkle of freshly grated Parmesan cheese to bring it on home.
Olives / Sweet Baby Pickles
Onion, Apple and Potato Gratin
Slow Roasted Prime Rib with a Madeira Wine Au Jus
Roasted Baby Carrots with Herbs
White Chocolate and Spiced Pear Tiramisu
It was heavenly. Especially dessert.
And, now for your blogging pleasure....the recipes:
ROASTED PRIME RIB with a MADEIRA WINE AU JUS
1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, quartered
2 1/2 cups beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
Position rack in center of oven and preheat to 450°F. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
Nothing goes better with a slab of pink beef, then a side of tender potatoes! I was going to do a regular old mashed/smashed potato, but that seemed a little on the boring side. Instead, I found a recipe that combined onions, apples and potatoes (3 classic flavors) - but still remained on the healthier side, omitting all of the cream and cheese from a traditional gratin. It was a gamble that paid off!
ONION, APPLE AND POTATO GRATIN
12 tablespoons (1 1/2 sticks) butter, divided
2 pounds onions, sliced
2 tablespoons (packed) chopped fresh thyme
4 teaspoons fine sea salt, divided
2/3 cup water
2/3 cup dry white wine
2 1/2 pounds Baby Yellow and Red potatoes, left unpeeled and cut into 1/4-inch-thick rounds
2 pounds Granny Smith Apples - peeled, halved, cored, cut into 1/4-inch-thick slices
Preheat oven to 400°F.
Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water and wine to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm. Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend.
Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. Let gratin stand about 15 minutes before serving.
Last, but not least...DESSERT! The photo can speak for itself, no? Although this recipe was a tad time consuming, it was so worth it. The layers were creamy and delicious. I'm not a fan of white chocolate - but this recipe made me a believer for sure!
WHITE CHOCOLATE AND SPICED PEAR TIRAMISU
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar (Goya has a great pear nectar)
1 1/4 cups sugar
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
5 large firm but ripe Anjou pears, peeled and cut in half with stems and core removed
White Chocolate Mascarpone Mousse:
7 ounces high-quality white chocolate, finely chopped
1/3 cup poire Williams (clear pear brandy - beware, you are going to drop $20 for a small bottle - but I can't imagine substituting anything else)
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese (found in the specialty cheese case at the market)
1 cup chilled heavy whipping cream
3 3-ounce packages soft ladyfingers
2 cups chilled heavy whipping cream
1/4 cup minced crystallized ginger
White chocolate curls**
1 tablespoon powdered sugar
For spiced pears:
Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes.
Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold, approximately 3 hours.
Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours.
Pears and mousse can be made 1 day ahead. Keep chilled.
For trifle assembly:
Cut pears lengthwise into 1/4-inch-thick slices.
Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup.
Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls.
Sift powdered sugar over trifle just before serving.
**To make chocolate curls, place one 3 1/2-ounce bar of white chocolate on a plate and microwave on high at 5-second intervals just until slightly softened, but not hot or beginning to melt. Using vegetable peeler and starting at one long edge of the chocolate bar, shave white chocolate into curls. If the shaved chocolate breaks into small shards, it's not soft enough, so place in microwave again for a few seconds. If the chocolate becomes too soft, let it stand at room temperature or chill briefly until it firms up a bit.
Thursday, December 27, 2007
Tender and juicy.
Monday, December 24, 2007
Each batch makes two loafs...eat the first, and wrap the second tightly in foil, the freeze.
ENGLISH MUFFIN BREAD
2 pkg. yeast
6 cups flour
1 tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
Grease bread pans and sprinkle with cornmeal. Set aside.
In a microwave-safe bowl, heat water and milk until just warmed in a microwave - about 90 seconds. In a mixer, combine 3 cups of flour, yeast, sugar, salt and baking soda. Add warmed liquids to dry ingredients, and beat well to combine. Stir in remaining 3 cups of flour. (Dough will be sticky.)
Transfer dough to prepared bread pans and let rise for 45 minutes - covered with a damp tea towel and left in a semi-warm spot. Meanwhile, preheat oven to 400 degrees. Bake for 25 minutes. While still hot, sprinkle top of bread with cornmeal. Once cooled to the touch, remove from bread pan and cool completely on wire rack.
To serve: Slice bread and toast until browned. Spread with real butter or jam!
Thursday, December 20, 2007
Shakeer and Kelsey arrived Saturday night, in an effort to beat the Nor'easter that rocked the East Coast this past weekend. We were baking by 8:00am Sunday morning, after a quick cereal breakfast and didn't take a break until Kelsey told me that she was "going to die from hunger!"
On the agenda:
Delux Sugar Cookies
Cream Cheese Cookies
Peanut Butter Cup Cookies
Strawberry Oatmeal Bars
Triple Chocolate Brownie Cookies
Petite Lemon Sandwich Cookies
We went waaaaaaaaaaaaaaay overboard, and had a great time doing it. (Of course, we got a little behind schedule, so I had to take a personal day off of work to finish up.) You can either click on the highlighted cookie name, or you can scroll down a little.
Happy cookie season!
Tuesday, December 18, 2007
The dough is tender, with a nutty walnut crunch - and the confectioner's sugar coating gives a great lip-smacking finish.
1 cup of butter, softened (no substitutions)
1/2 cup confectioner's sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup finely chopped walnuts
Additional confectioner's sugar, for dredging
Preheat oven to 400 degrees.
Mix butter, sugar and vanilla in a large mixing bowl. Work in flour, salt and nits until dough holds together when squeezed. Shape into 1 inch balls. Place on ungreased cookie sheet and bake for 10-12 minutes, or until set but not brown. While warm, roll in powdered sugar. Cool on a wire rack. Once completely cool, roll again in powdered sugar.
1 12 oz package of chocolate chips
2 cups chopped nuts of your choice
Place chocolate chips/pieces in a heavy saucepan over low heat, stirring constantly until melted. Stir in nuts. Spoon mixture by rounded spoonfuls onto a baking sheet lined with waxed paper. Chill until firm. Store in the refrigerator.
I've never seen anyone turn down a peanut butter cup, and the same holds true for no-bake Buckeye cookies at Christmas time. They are the perfect two bite treat, and they have great stage presence on any cookie platter. The peanut center is smooth and sweet, and the chocolate outside is firm and delicious.
3/4 cup butter, no substitutes
3 1/4 - 3 3/4 cups confectioner's sugar
1 cup peanut butter
1 tbsp milk
1/2 tsp vanilla
16 oz. semisweet chocolate chips
1 tbsp shortening
Melt butter in a small saucepan over low heat. Combine melted butter and 2 cups of confectioner's sugar in a medium mixing bowl. Beat until smooth. Add peanut butter, beating well until combined. Stir in milk and vanilla. Beat in enough of the remaining sugar to make a firm, crumbly-looking mixture.
Roll dough into 1 inch balls. Arrange on a lined tray; insert toothpick into the center of each ball and chill for at least 30 minutes. (The step is crucial - by chilling the cookies, the toothpick will remain firmly in the center while you are dipping them.)
Meanwhile, melt chocolate and shortening in a heavy saucepan over low heat. Cool slightly. Dip 3/4 of each ball into the chocolate mixture, so that the ball resembles a buckeye. Place balls, undipped side up, on a tray lined with a silpat or waxed paper. Chill until chocolate becomes firm. Store in the refrigerator.
FESTIVE CHECKERBOARD COOKIES
1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
1/4 tsp vanilla extract
4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
Red food coloring
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture. Divide dough in half. Tint one portion red and leave the other plain. (At this point, you can flavor the red portion with a touch of peppermint extract, if you would like.) Form each dough portion into a 6 inch long by 2 inch wide log. Wrap red and plain portions separately in plastic wrap; chill for 2 hours or until stiff.
Preheat oven to 375 degrees.
Using a sharp knife, slice 8 to 10 - 1/2 inch strips lengthwise off of each log. Stack the strips in groups of four, alternating plain and red strips, until you have 4-5 rows of alternating colors. Press together gently. Cut dough into 1/4 inch slices. (If you would like to cut into specific shapes, do so at this time...) Place 1 inch apart on ungreased baking sheets. Bake for 9-11 minutes or until set. Remove to wire racks to cool.
(I cut out about 2 paragraphs from the original recipe there!)
These cookies will make your family and friends squeal for joy, then wonder aloud how you made such a cookie. You don't have to tell them how easy it actually was!
1 cup butter, softened
1 cup confectioners' sugar
2 to 3 drops red food coloring (or more to achieve desired results)
2 1/3 cups all-purpose flour
3/4 tsp salt
1/4 cup finely crushed red-hot candies*
1 cup confectioners' sugar
2-3 tsp milk
Additional red-hot candies
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and confectioners' sugar. Beat in egg and food coloring. Combine flour and salt; gradually add to the creamed mixture. Stir in red-hots. Divide dough in half; wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
On a lightly floured surface, roll out one portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife, pastry wheel or pizza wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Repeat with remaining dough.
Bake for 7-9 minutes or until set. Remove to wire racks to cool. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot candy.
(*) Our red hot candies would not break down in the food processor!!! They were tough little suckers! Instead, I placed them in a plastic baggie, and gave the kids permission to beat the heck out of them with a rolling pin. It was a whole lotta fun for them - although a little stressful for me, since I mistakenly forgot that I had a glass kitchen table under the protective plastic tablecloth. Oops. I did the assembly of the poinsettia leaves because it seemed like it would be a little too complicated for the kiddos to handle.
The cookies came out moist and delicious - not unlike a plain sugar cookie. I was expecting more cinamon flavor from the red hots, but loved the color and texture the candies gave.
We tried making the cookies smaller, and that didn't help either. I may have to enable a google search to find out how to solve this issue.
TRIPLE-CHOCOLATE BROWNIE COOKIES
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening
Preheat oven to 350 degrees.
In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely. In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container.
This year, the bourbon was gone...but I had some Southern Comfort - - and that seemed like a good enough substitution to me!
"COMFORT" BALLS (no bake!)
1 1/4 cups semi-sweet chocolate chips
1/2 cup sugar
3 tbsp light corn syrup
1/3 cup bourbon
2 1/2 cup (about 5 dozen) finely crushed graham cracker wafers
1 cup finely chopped walnuts
Granulated Sugar to roll balls in
Melt chocolate over hot water in a heat safe bowl. Remove from heat and stir in sugar and syrup. Blend in bourbon. Combine graham crackers and nuts and add to chocolate mixture; mix well. Form 1-inch balls and roll in granulated sugar. Let ripen in covered container at least several days.
A juicy maraschino cherry is the pleasant surprise tucked inside these unique cookies.
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 tbsp water
1 tsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained
2 cups confectioners' sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on un-greased baking sheets.
Bake at 350° for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.
The kids really enjoyed making these cookies - mainly because there were a couple of cherries left over for them to snack on! Kelsey did the rolling in the confectioner's sugar mixture, and Shakeer finished off the cookie by giving it a good roll in coconut.
These cookies look absolutely terrific on the cookie platter against all of the other colors.
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp plus 1/8 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 tsp pure vanilla extract
12 ounces semisweet chocolate chips
1/4 tsp pure peppermint extract
Sprinkles, for decorating (optional)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 tsp salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
Form balls of dough (each equal to 1 tsp) and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes. Immediately transfer cookies to a wire rack to cool completely.
Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 tsp salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat. Line a baking sheet with parchment or waxed paper. Set each cookie on a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. I dragged a fork over the tops of the cookie to give them a little decoration.
Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Your family and friends will gooble them up... if you don't eat them all yourself.
Wednesday, December 12, 2007
TOMATO AND GOAT CHEESE PASTA
1 lb Dried Pasta, shape of your choice
Container of Cherry Tomatoes
1 small block of Goat Cheese, crumbled
1 bunch of fresh Parsley, roughly chopped
2 tbsp Extra Virgin Olive Oil
salt and pepper, to taste
Cook pasta in boiling water. Once drained, add tomatoes, crumbled goat cheese, parsley, salt and pepper and olive oil and toss to combine. Serve!
The heat from the pasta will soften the tomatoes and melt the cheese. It's simply fabulous. If you don't care for goat cheese, make a substitute of either fresh mozzarella cheese or a crumbled feta.
(Be forewarned - this recipe will make enough to feed a freakin' army!)
1 pre-cooked rotisserie chicken, white and dark meat removed and shredded (or roast your own if you have the time!)
1 large onion, diced
2 garlic cloves, finely minced
1 green bell pepper, diced
2 tbsp extra virgin olive oil
1 tsp cayenne pepper
1 tbsp dried oregano
1 tsp cumin
couple of grates of fresh nutmeg
1 carton of chicken stock
1/2 cup sour cream
3 cans of Northern White Beans, drained but not rinsed
salt and pepper, to taste
2 tbsp fresh parsley, roughly chopped
Heat oil in a large stock pot over medium high heat. Add onion and garlic and cook until onion becomes translucent. Add in all dried herbs and spices - the cayenne pepper, oregano and cumin and cook for a couple of minutes longer to develop the flavors. Add shredded chicken, beans, peppers and chicken stock. Bring to a simmer, stirring occasionally.
Just before service, turn off heat and gently stir in sour cream, nutmeg and season with salt and pepper. Sprinkle with fresh parsley. Eat as is, or serve with steamed white rice.
The beans add just enough starchiness to thicken the chili and the tiny bit of sour cream adds a nice richness that rounds out the dish. I added a bit more cayenne pepper - which ever so slightly added some gentle heat to the back of your throat. Next time, I will add some chopped carrot into the mix for a little more color and pizazz. YUMMY!
Monday, December 10, 2007
This year I have a new tool that will make cookie making even faster - if it doesn't blow out a fuse to the shared outlet - another KitchenAid mixer that Nathan acquired during one of his clean outs! Now, both kids can make their own batch of cookies at the same time. (God help me!)
On the docket this year: our usual family favorites - Jam Thumbprints, Cream Cheese Cookies, Russian Teacakes, No-Bake Buckeyes, Chocolate Covered Peanut Clusters, Delux Sugar Cookies and Strawberry Cheese Cake Bars. And, what cookie escapade wouldn't be complete without some new recipes to try: Chocolate Mint Wafers (think Girl Scout Thin Mints!) and Petite Lemon Curd Cookies. There may be a couple of tricks up my sleeves as well.
Monday, December 03, 2007
4 1/2 hours cooking time.
Leftovers galore = PRICELESS
We're not totally glutenous...we planned for an entire week of leftovers when we bought such a large turkey for two people. Not only did we feast on hot open-faced sandwiches, but I also re-purposed some traditional items into entirely new dishes.
Who says that you need to roast the entire bird all at once? Before our brine experiment, I cut away one of the breasts and placed it in the fridge for the next day. Why? So that I could use the lean meat to make some homemade turkey meatballs! I just ground the meat myself in my food processor.
(Not Really) SWEDISH MEATBALLS
2 lbs ground turkey meat to substitute the ground beef in my meatball recipe.
1 medium onion, diced
1 garlic clove, finely minced
1 tsp olive oil
2 cups half & half (the original recipe called for cream!)
1 cup reduced fat sour cream
1 (10 3/4 oz) can condensed cream of chicken, 99% fat free
1 package of uncooked dried egg noodles
chopped fresh parsley, for garnish if desired
Follow meatball recipe in the link provided, substituting 2 lbs ground turkey in place of the ground beef, or make you own meatballs using your recipe...OR purchase a package of pre-made meatballs!
In a large skillet, sweat onions and garlic in olive oil over medium-high heat. Add the half & half, sour cream and chicken soup, stirring to combine. Add already cooked meatballs and continue to cook in skillet for 20-25 minutes, or until sauce begins to thicken. Meanwhile, prepare egg noodles as directed on package.
Season meatballs and sauce with a few grinds of fresh black pepper, and garnish with chopped parsley. Serve over eggs noodles.
This dish satisfies that creamy texture I was craving - but still remained on the healthier side, since I used fat-free or low-fat ingredients and lean turkey breast meat in the meatballs. Be forewarned that the turkey meatballs will have a slightly different texture than beef or pork meatballs traditionally used in Swedish Meatballs. Plus, it was totally different than the other turkey meals we had after Thanksgiving!!! It was a total curve ball!
Sunday, December 02, 2007
This year, Nathan and I decided that we wanted to keep everything low-key and instead of celebrating with family we made a tasty Thanksgiving meal for the two of us. We cooked (and ate) way too much food, checked out all of the Black Friday circulars, napped, played with the puppies and went to bed early. It was my idea of heaven!
The chefs over at Food TV have been telling us to brine our turkeys for years now - to ensure a moist, flavorful bird. Since we don't mind being Guinea pigs, I said "What the hell, let's do it!"
1 gallon of boiling water
2 cups kosher salt
2 cups honey
1 (5lb.) bag of ice
cooler, or other large vessel
raw turkey, cleaned with giblets removed
Once gallon of water is boiling, dissolve both salt and honey. Let cool slightly. Position turkey in container so the cavity is within your reach. Empty 1/2 of the bag of ice...carefully pour brine liquid over turkey (add additional water to fully cover bird, if needed) and follow up with remaining ice. Make sure that the liquid is in the cavity as well, or you will have a floating turkey. Cover and place in a cool, dry place and leave at least 12 hours or overnight.
Ready to roast: Drain liquid from container and remove bird. Thoroughly rinse bird removing any brine residue. Set in roasting pan, and pat dry with paper towels. Prepare bird as desired.
I like to think the brining worked, since we *kinda* took positioned our turkey a little too close to the top of the oven, thus giving it a little more color than we hoped. The breast meat still came out super moist and succulent. I'm pretty sure that if we didn't do the brine, it would've been as dry as sandpaper. Everyone has been asking "Is the meat salty?" and the short answer is NO. I don't really understand all of the science behind it, so if you are like me, you just gotta take my word for it. The brining process is a bit of a pain in the ass, to put it bluntly, so we may not do it again. I've read some bloggers who dry brined their bird with good success, so there's a possibility we may take that route next time.
The dogs waited on the couch patiently as we dressed the table.
Unfortunately, the turkey did not make a formal appearance at our table, since the table was a little small, and we had so much other food! It was a tad disappointing for me, since I purchased a beautiful new serving platter to place it on, and fresh herbs as a "bed" to ground the turkey and keep it in place. Oh well.
Leftover recipes to follow!