Brined, Roasted Thanksgiving Turkey

*Thanksgiving Collection*
ACTIVE: 35 min *TOTAL: 22 hr  (includes brining) *SERVES: 12-16

FOR BRINE
     3 cups apple juice or cider
     2 gallons water
    1-1/2 cups kosher salt
     2 cups packed brown sugar
     +Leaves of 4 fresh rosemary
      sprigs
     5 cloves garlic, minced
     3 TB tricolor peppercorns
     5 bay leaves
     + Zest of 3 oranges, removed
      in strips with a Peeler
FOR TURKEY
      1 (18-to-20 lb) turkey (save
       the neck and giblets
       for gravy)
      1/2 cup (1 stick) butter,
       softened
      + Zest of 1 orange, removed
       in strips with a peeler and
       thinly sliced
       + Leaves of 2 fresh rosemary
        sprigs, minced
        + Kosher salt and freshly
         pepper

1. Combine all brine ingredients in a very large pot. Bring to a boil, then turn off heat and allow to cool completely. Put turkey in another very large pot or brining bag and poured cooled brine solution right over turkey. If turkey needs more liquid to be submerged, add up to 6 cups cold water. Seal bag or cover pot tightly and refrigerate 16 to 18 hours. If turkey is not fully submerged.

2. Put turkey in sink and discard brine. Rinse turkey with cold water inside and out, then fill sink with clean, cold water and soak 15 minutes to remove excess salt. Pat turkey dry.

3. Preheat oven to 275 degrees and position a rack on lowest level.

4. Put turkey, breast side up, in a roasting pan, tucking wings under body. Cross legs and tie with kitchen string. Cover turkey with heavy-duty aluminum foil, making sure foil is tucked under pan. Roast turkey 10 minutes per pound.

5. Meanwhile, make rosemary-citrus butter. Combine butter, orange zest, and rosemary in a bowl. Season with salt and pepper.

6. Remove foil and smear rosemary-citrus butter all over skin of turkey. Insert a meat thermometer into turkey thigh, increase oven temperature to 350 degrees, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and roast until thigh temperature registers 165 degrees.

7. Remove from oven, cover with foil, and let rest 15 to 20 before serving.

NOTE: Place fruit around platter if desired.

(Source: dash magazine & google+ photo)

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BASIC THANKSGIVING DRESSING

*Thanksgiving Collection*
ACTIVE: 30.min * TOTAL: 50 min (plus overnight drying) * SERVES: 16-20 

1 loaf or round of corn bread
1 loaf French or Italian bread
1 loaf ciabatta or other crusty artisian bread
1/2 cup (1 stick) butter
1 large onion, chopped
5 stalks celery, chopped
6 cups low-sodium chicken broth, plus more  if necessary
1/2 bunch parsley, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 TB minced fresh rosemary
+ Kosher salt and freshly ground pepper

1. The day before Thanksgiving, cut corn bread, French or Italian bread, and ciabatta into 1-inch cubes. Lay all bread on baking sheets and leave on counter to completely dry out.

2. When ready to make dressing, preheat oven to 375 degrees. Melt butter in a large skillet over medium-high heat. Throw in onion and celery, and stir 4 to 5 minutes, until soft.

3. Pour in chicken broth, then add parsley, basil, thyme, and rosemary. Season with salt and pepper. Stir and let cook another couple minutes, then turn off heat.

4. Combine all dried bread cubes in a huge bowl. Spoon broth mixture over top using a ladle. Keep adding broth mixture, tossing as you go, until it's all mixed in.

5. Add more salt and pepper, toss it around, and taste to check seasoning. If you prefer moister dressing, splash in a little more broth until it reaches a consistency you like. Pile dressing into a large casserole dish. Bake, uncovered, until golden, 20 to 25 minutes. Serve hot.

(Source: dash magazine & photo also)

PERFECT MASHED POTATOES

*Thanksgiving Collection*
ACTIVE: 15 min *TOTAL: 1 hour *SERVES: 12-16

5 lb russet or Yukon gold potatoes, peeled and chopped
1 cup (2 sticks) butter, cut into pieces, plus more for dish and topping
1 (8-oz) package cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
1/2 tsp seasoned salt, plus more to taste
1/2 tsp kosher salt, plus more to taste
1 tsp pepper, plus more to taste

1. Put potatoes in a large pot. Cover with water and boil over high heat 20-25 minutes, until fork-tender. Drain, then put back in pot. Over low heat, mash potatoes 2 to 3 minutes, until mostly smooth, allowing steam and excess moisture to escape.

2. Add butter, cream cheese, half-and-half, heavy cream, seasoned salt, salt, and pepper. Use masher to combine all ingredients until totally smooth. Spread potatoes in a buttered casserole dish, smoothing out surface. Cover and refrigerate up to 2 days.

3. When ready to bake, preheat oven to 350 degrees. Dot top of potatoes with more butter. Bake until piping hot and golden brown on top, 25 to 30 minutes.

(Source: dash magazine & photo also)

THANKSGIVING RECIPES CONTINUE!!!

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Caramel Apple Pie

*Thanksgiving Collection*
ACTIVE: 25 min *TOTAL: 1 hr 15 min *SERVES: 8-12

FOR CRUST AND FILLING
     1 unbaked pie crust
      7 to 8 cups Granny Smith
       apples, peeled and sliced
       1/2 cup sugar
        1/4 cup flour
        1/4 tsp salt
         + Juice of 1/2 lemon

FOR TOPPING
       3/4 cup (1-1/2 sticks) butter
        1/2 cup flour
        1 cup packed brown sugar
         1/4 tsp salt
         1/2 cup quick oats
         1/2 cup finely chopped
          pecans
         1/2 cup jarred caramel
          topping

1. Preheat oven to 375 degrees. Roll pie crust out on a lightly floured surface so that it's 1 inch larger in diameter than top of your pie pan. Carefully fold dough in half and transfer to pan, then unfold it so it covers pan. Tuck edges underneath to make a neat dough rim.

2. Throw apples into a large bowl with sugar, flour, salt, and lemon juice. Stir to combine. Let sit while you make topping.

3. Combine butter, flour, brown sugar, and salt with a pastry blender (or 2 forks) in a bowl until mixture is crumbly and lumpy. Add oats and pecans.

4. Mound apples into pie pan, then sprinkle on all topping. Cover crust edges with aluminum foil and bake 25 minutes, then remove foil and continue to bake until top is golden brown, 25-30 minutes. If top browns too quickly, cover pie with foil. Drizzle caramel sauce over top before serving.

GREEN BEANS AND TOMATOES

*Thanksgiving Collection*
ACTIVE: 20 minutes *TOTAL: 1 hr 20 minutes *SERVES: 12

8 slices thick-cut Bacon,cut into 1-inch pieces
1 large onion, diced
2 lb green beans, trimmed
2 (14.5 oz ) cans whole tomatoes
+ Kosher salt and freshly ground pepper
1/4 to 1/2 tsp cayenne pepper

1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.

2.Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.

(Source: dash magazine & photo also)

Herbed Turkey Cheese Ball

*Thanksgiving Collection*
ACTIVE: 25 minutes
TOTAL: 2 hr 25 min (includes chilling)
SERVES: 12-15

8 oz cream cheese, softened
6 oz goat cheese, softened
1-1/2 TB nerves de Provence
1 clove garlic, minced
1 tsp Dijon mustard
+Kosher salt

3/4 cup slivered almonds, toasted and chopped
1 raisin
1 whole almond
1 small piece red bell pepper, zigzag cut
6 short, thin orange bell pepper slices
+Thin pretzel sticks
+Crackers, for serving

1. Mix cream cheese, goat cheese, herbes de Provence, garlic, mustard, and salt in a bowl. Roll into a ball and cover with plastic wrap; refrigerate 2 hours or overnight.

2. Pinch a walnut-size portion from cheese mixture and roll into a ball (for head). Refill remaining cheese into a ball and dredge well in chopped almonds. Set smaller ball onto larger ball.

3. Halve raisin and press into head for eyes. Press whole almond into middle for beak. Poke red pepper under beak for wattle. Press a few slivered almonds into top of head for feathers. Stick 2 clusters of 3 orange pepper slices together at base of ball for feet. Stick pretzels into turkey's back for tail feathers. Serve with crackers.

(Source: dash magazine- Great Balls of Cheese- Michelle Buffardi & photo also)

THANKSGIVING RECIPES CONTINUE

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Maple-Pumpkin Pie Bars

*Thanksgiving Collection*
Super Easy!!!

1 pkg (2-layer size) yellow cake mix
4 eggs, divided
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1 pkg (8 oz) Cream cheese
1 can (15 oz) pumpkin
1 pkg (3.4 oz) Pumpkin Spice Flavor Instant Pudding
1/3 cup milk
3 TB maple syrup
1/8 tsp ground cinnamon
1 envelope whipped topping mix

PREP: 15 min. MAKES: 24 servings PREHEAT: 350 degrees

1. Line 13 by 9-inch pan with foil; spray with cooking spray. Blend cake mix, 1 egg and butter, press onto bottom of pan.

2. Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended pour over crust.

3. Bake 40 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack, cool completely.

4. Mix whipped topping mix, milk and syrup in large bowl with on low speed until blended. Beat on high speed until mixture forms stiff peaks. Spread onto dessert; sprinkle with cinnamon. Refrigerate until ready to serve.

(Source: dash magazine & photo also)

PUMPKIN RAVIOLI with BROWNED BUTTER

*Thanksgiving Collection*

Combine 10 oz canned pure pumpkin, 1/2 cup part-skim ricotta cheese, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4  tsp pepper in a bowl. Arrange 24 wonton wrappers on a work surface, top each with 2 tsp pumpkin filling. With your finger, brush edges of each wrapper with water, then top with another wrapper, pressing out air and sealing edges.

Melt 6 TB butter in a large skillet over medium heat and cook until speckled with brown, about 5 minutes. Meanwhile, cook half of ravioli in a large pot of boiling, salted water until al dente, 4-5 minutes. Remove ravioli with a slotted spoon and put directly into browned butter  ln pan; cook about 2 minutes, flipping ravioli. 

Divide ravioli among 3 plates (leave half of butter in pan) and cover to keep warm or put in 200 degree oven. Repeat with remaining ravioli. Top each with snipped fresh chives and freshly ground pepper.

(Source: dash magazine & photo also)

Spicy Pumpkin Bisque

*Thanksgiving Collection*

Warm 2 TB olive oil in a saucepan over medium-high heat. Add 1 chopped onion, season with salt and pepper, and cook until browned, about 12 minutes.

Stir in 1 cup cooked white rice and heat through, about 2 minutes. Stir in 1/2 (15-oz) can pure pumpkin, 1 tsp canned adobo or hot sauce, and 2 cups vegetable broth and bring to a simmer; cook 5 minutes.

Working in batches, transfer to a blender and puree.

(Source: dash magazine & kappboom photo)

CHICKEN PUMPKIN CURRY

*Thanksgiving Collection*

Heat 2 TB olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless,chicken breasts, cubed. Add salt and cook until no longer pink, 3-4 minutes; transfer to a plate. Add 2 minced garlic cloves, 1/2 thinly sliced onion, and 2 cups sliced mushrooms to skillet; season with salt and cook, stirring until onion is softened, 5 minutes.

Stir in 4 tsp curry powder and cook 1 minute, then stir in 1 cup canned pure pumpkin, 1 cup coconut milk and 1/2 cup water; add salt and pepper. Bring to a simmer; add chicken and its juices back to pan and cook, partially covered, 8 minutes. Serve topped with cilantro over rice.

(Source: dash magazine & photo also)

Double Pumpkin Pancakes

*Thanksgiving Collection*

Combine 1-1/2 cups flour, 2 TB sugar, 1 TB baking powder, 1 tsp cinnamon, 1/2 tsp salt, and 1/8 tsp nutmeg in a bowl.

Whisk 1/2 cup canned pure pumpkin and 1/ 4 cup melted butter in a separate bowl; stir in 1 cup milk, then 1 beaten egg. Stir wet ingredients into dry.

Melt 1 TB butter in a large skillet over medium-high heat. Drop dollaps of batter onto skillet and top with chopped walnuts, cook until browned, 3 minutes per side.

Repeat with remaining batter. Warm 1/2 cup canned pure pumpkin, 1/2 cup maple syrup, and a pinch of salt in pan; serve with pancakes.

(Source: dash magazine & google+ photo)

SOFT PUMPKIN-WHITE CHOCOLATE COOKIES

*Thanksgiving Collection*
QUICK AND EASY!!!

Using an electric mixer, beat 1 cup butter with 2 cups sugar until fluffy. Beat in 1 large egg, 1 cup canned pure pumpkin puree, and 1 tsp vanilla extract. Stir in 3 cups flour, 2 tsp baking soda, 1-1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp nutmeg. Add 2 cups white chocolate chips.

Drop spoonfuls 2 inches apart on parchment-lined baking sheet and bake in a 350 degree oven, rotating halfway through, until just browned on bottoms, 20 minutes. Transfer cookies to a rack to cool.

*NOTE-Please use canned pure pumpkin puree, not canned pumpkin pie filling or mix, which is sweetened and spiced for pie-making.

(Source: dash magazine & photo also)

THANKSGIVING RECIPES COMING SOON!!!

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HERB BOUQUETS

*Thanksgiving Table Ideas*

*Herb bouquets are incredibly easy to assemble and have a lovely aroma. Try an assortment of herbs-like sage, thyme, and flowering dill or mint- and place pretty bunches in small vases around the table.

(Source: dash magazine & photo also)

VASE OF COLORS

*Thanksgiving Table Ideas*

*Fill a giant vase with fruits in contrasting colors, liked halved lemons and pomegranates.

(Source: dash magazine & photo also)

Mini Salt Cellars

*Thanksgiving Table Ideas*

*Use walnut halves to hold coarse salt, putting one in front of each place setting.

(Source: dash magazine & photo also)

FRUIT and VEGGIE LIGHTS

*Thanksgiving Table Ideas*

*Hollow out a tea light-size hole in the tops of apples, pears, rutabagas ,or turnips. If necessary,  trim a bit off the bottoms so they will sit flat on the table. Pop a tea light into each.

(Source: dash magazine & photo also)

THANKS TO ALL OF YOU!!!!

*Thanks to all of you for your continuous encouragement and support on this blog!!! 

*10,000 hits on my blog!!! (photo-kappboom wallpaper)  

FALL IDEAS YET TO COME!!!

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Mulled pomegranate and red wine punch

*Fall Collection* 7-1/2 CUPS / 1 to 2 Hours

When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.

1 qt. pomegranate juice
1 bottle  (750 ml.  ) fruity red  wine, such as Zinfandel
2 cinnamon sticks ( each 2-1/2 in. long) 
6 cardamom pods
1/4 cup honey

Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.

(Source: Sunset magazine & photo also)

Cider pork roast with apple-thyme gravy

*Fall Collection* Serves 6-8 / 5-7-1/2 Hours

1 boneless pork shoulder roast (about 3-1/2 lbs.), tied (ask a butcher to do this)
2 TB olive oil
1-1/2 tsp. kosher salt, divided
1-1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 TB plus 1 tsp finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 tsp pepper
4 Gala apples, peeled, cored, and sliced, divided
3 TB butter, divided
1 TB flour

1. Sprinkle pork with 1/2 tsp salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt slow cooker. Add remaining 1 tsp salt, the cider, Calvados, 1 TB thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.

2. Meanwhile, about 20 minutes before pork is done, heat 2 TB butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.

3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 TB butter in frying pan. Add flour, cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp thyme, cook until slightly thickened, 6-8 minutes. Transfer to a gravy boat.

4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

(Source: Sunset magazine & photo also)

Chinese black pepper pork and spinach salad

*Fall Collection* Serves 4 - 30 minutes

1/3 cup oyster sauce*
1/4 cup vegetable oil
1 TB pepper
2 medium garlic cloves, minced
1-1/2 lbs. boned pork loin chops  (about 4)
1 large red onion, cut into thick  slices
1/3 cup unseasoned rice vinegar
2 TB sugar
8 oz. (2. qts.) baby spinach leaves
8 oz. (1 qt. ) bean sprouts
1 cup sliced Japanese or English cucumber

1. Heat a grill to high (450-550 degrees). Mix oyster sauce, oil, pepper, and garlic in a large bowl. Brush 3 TB oyster sauce mixture over pork and 2 TB over onion. Set remaining sauce mixture aside.

2. Oil cooking grate with a wad of paper towels, using tongs. Grill onion and pork, turning once, until grill marks appear, 6-8 minutes total for onion and 8-10 minutes for pork. Let rest about 5 minutes.

3. Meanwhile, stir vinegar and sugar into remaining oyster sauce mixture. Add spinach, sprouts, and cucumber, tossing to coat.

4. Divide salad among plates. Thinly slice pork across the grain and arrange over salads. Separate onion slices into rings and lay on pork slices. Drizzle pork with any remaining juices and dressing.

*Find in the Asian foods aisle.

(Source: Sunset magazine & photo also)

California Crab Sandwich

*Fall Collection* Serves 4-20 minutes

12 oz. shelled cooked crab
4 oz. cream cheese, softened
2 TB mayonnaise
3 green onions, chopped
1 TB lemon juice
1/4 tsp. each kosher salt, pepper, and cayenne
8 slices sourdough bread, toasted
1 avacado, sliced
1 cup alfalfa sprouts

1. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.

2. Spoon mixture onto 4 slices of bread. Top each with some avacado and sprouts and another slice of bread and cut in half.

(Source: Sunset magazine & photo also)

FALL RECIPES CONTINUE ON!!!

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CARAMEL PEAR AND CRANBERRY PUDDING CAKE

*Fall Collection* A quick and easy fall dessert!!  Serves 6-8/ 2  to  2-3/4 hours.

+Cooking-oil spray
2/3 cup good-quality caramel sauce,  warmed
2 ripe Bartlett pears, peeled, cored,  and sliced
3/4 cup cranberries
1 cup flour
1/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 cup milk
2 TB butter, melted
+Cre'me fraiche

1. Coat the cooking insert of a 5-to 6-qt. slow-cooker* all over with cooking-oil spray. Evenly spread caramel on bottom, then top with an even layer of pears. Sprinkle with cranberries.

2. Whisk together flour, sugar,salt, baking powder, milk, and butter in a medium bowl until mostly smooth with only tiny lumps remaining. Pour over fruit and spread with a spatula to cover evenly.

3. Cover and cook until a toothpick inserted in cake portion comes out clean, about 1 hour and 20 minutes on high or 2-1/4 hours on low.

4. Remove basin from slow-cooker and let pudding cake cool 5 minutes. Spoon onto plates, pear side up, and dollop with cre'me frache.

*You can use a 4-quart slow cooker, but may need to increase the cooking time.

(Source: Sunset magazine & photo also)

Flageolet beans with rosemary and thyme

*Fall Collection* Serves 4 ) 8 OR 9 AS A SIDE) 2-1/2 to 4-3/4 hours

12 oz. dried flageolet beans
6 garlic cloves, peeled
2 tsp. kosher salt
2 tsp. finely chopped rosemary leaves, plus sprigs for garnish
2 tsp. finely chopped fresh thyme leaves, plus sprigs for garnish
2 carrots, peeled and cut into 1/2-in. slices on a diagonal
About 2 TB extra-virgin olive oil
1/4 cup roughly chopped flat-leaf parsley, divided

1.Put all ingredients including 2 TB oil but not the sprigs or parsley in a 4-to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of the liquid is absorbed and beans are very tender, 2-1/4 to 3 hours on high or 4 to 4-1/2 hours on low.

2.Stir in 3 TB parsley. Transfer to a serving dish and drizzle with more oil. Garnish with Rosemary and thyme sprigs and remaining 1 TB parsley.

NOTE: No need to soak the beans beforehand; they cook up tender straight from the package.

(Source: Sunset magazine & photo also)

FALL RECIPES CONTINUE

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