There is the biggest hint I can give you:
Read Your Recipes ALL the way through BEFORE you start cooking or baking!
Clarify any terms you may not know; gather all of your ingredients for that dish
Understand the time frame – don’t get surprised by “Marinade overnight” or “Let the dough rest for 2 hours” or “Use Mushroom Duxelles to stuff. . .” Know what the terms mean.
Write out your menu and make what takes the longest first.
Reach out and ask questions if you don’t know a term or technique.
If an elaborate dessert table is on your menu, look no further.
Pies and Tarts:
Cakes and Brownies:
#holidaybaking #desserts #makedessertsathome #dessertrecipes #gettingfat
Make them the day or two before and freeze them if you have room. Reheat in the warm oven while the turkey or roast is resting.
Follow the links for full recipes and directions
Here’s a video of how to do the No Knead Bread. It is truly an amazing product!
Here are several vegetables and side dishes you can make for a very festive Thanksgiving table.
Click on the links to visit the post with the recipe and instructions.
There’s everything from soup to nuts!
I hope you get a few ideas for your holiday table here!
Please comment to let me know what you like the most!
#pickledturnips #candiedpecans #thanksgivingsidedishes #thanksgivingrecipes #mashedpotatoes #brusselssprouts #lobsterbisque #shrimpandlobsterbisque #stuffingyourself #familytime
This is a series of links to recipes, videos and more for creating your perfect holiday feast. The first one is for the main item, the turkey, crown roast or whole roasted cauliflower for a vegan option.
Following series over the next few days leading up to the big day, will be the following posts:
- Vegetables and side dishes
- Breads and rolls
- What to do with left overs
Whether this is your first Thanksgiving dinner or your 50th, here are some tips and recipes for making the feast stress free.
I’m linking to the posts I’ve published over the years so click the links and create the Perfect Thanksgiving meal!
Let’s take a look at The Main Item
How to Roast a Turkey – a Step by step guide, with pictures.
Remember to click on the links for the full posts!
Of course if you don’t eat bacon, don’t use it, but it sure is delicious! If not using bacon, be sure to baste the bird every 1/2 hour. If the skin gets to dark, tent it with foil.
Tips for the Turkey:
- Order fresh organic birds well in advance
- If getting a frozen bird, allow it 3-4 days to thaw in your refrigerator
- If brining your bird, remember to keep it cold
- Open up all the cavities and remove any packets of innards, necks etc, from the inside, use these to make stock for gravy
- Allow ample time to roast the bird and to let the bird rest at least 20 minutes before you start carving.
- Save the bones to make stock. I love making stock on a cold dreary day. It makes everything smell so warm!
Turkey Roasting Chart for unstuffed and stuffed birds: Calculate your roasting time with this chart http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html
If Turkey isn’t on your menu but a Crown Roast is,
Here is a video from Charlotte Cooks on How to make a Crown Roast of Pork or Lamb (Mint Sauce recipe on the site)
Watch it here:
Tips for the Crown Roast:
- Be sure to order your roast well is advance from your butcher. These aren’t typically an “off the shelf” kind of item. they will even french the bones (recommended) and tie it for you, just ask.
- Use your favorite stuffing
- Use a meat thermometer to cook it just right:
- Rare: 135°F remove at 125°F and allow carry over cooking to reach 135°F
- Medium Rare: 140°F Remove at 135°F and allow carry over to reach 140°F
- Medium: 145°F Remove at 140°F and allow carry over to reach 145°F
- Mid well to well 150°F and above. It is suggested to remove the number of well done portions from the others and finish those later rather than subject the entire roast to well-doneness disaster.
- Carry over cooking is when the internal temperature of the meat continues to rise after it is removed from the oven.
- Allow the roast to rest at least 20 minutes before slicing.
If a vegan meal is on your menu, you can Roast a Whole Cauliflower.
We love this and have it often during the year.
Tips for the Vegan Roast:
- Buy large unblemished organic cauliflower; it really has the best flavor.
- Use Greek yogurt, it’s thicker. Or drain plain yogurt in cheesecloth or a strainer over night to thicken it.
- Use any leftovers to make a delicious soup!
So! There are some ideas for your main menu item on the Thanksgiving table.
Next up: Vegetable side dishes!
#thanksgiving #thanksgivingrecipes #thanksgivingdinner #howtoroastaturkey #howtomakeacrownroast #stuffing #holidaymeal #veganroast
Tanks Giving is fast approaching! I am going to re-post several of the most popular Thanksgiving related posts over the next few days you help you get ready for the big feast!
First up: Steak House Yeast Rolls!
Needing to develop some recipes for a couple of TV shoots coming up, I have been going through a lot of recipes.
This recipe for Steak House Yeast Rolls was a consideration but as I was working through the recipe, the realization that this would be far too complicated to do on Charlotte Cooks, my TV show on PBS in the Charlotte market.
With only 26.45 minutes to fill, two 2-hour rising times, mixing, shaping, baking, making a filling for cinnamon rolls, icing, would take an entire season, not 26 minutes.
You have the pleasure of the recipe and variations, my neighbors will enjoy a slab of rolls.
Since I started taking a nutrition class a couple of weeks ago, I have seriously increased the awareness of what I am eating and what is in those lovely morsels I select to stuff in my face.
Making these rolls at home ensures you are using good wholesome ingredients. No dough conditioners, artificial flavors or stabilizers. Just fresh butter, eggs, organic flour, sugar, milk and yeast.
The dough feels great and gives your arms a work out.
Original recipe from Martha Stewart
- 1/4 cup water
- 1 1/2 cups milk
- 1/2 ounce active dry yeast
- 4 ounces melted butter
- 2 large eggs
- 2 Tablespoons granulated sugar
- 1 1/2 Tablespoons Kosher salt
- 6 to 6-1/2 cups of AP flour
- Extra soft butter to butter the sides of the bowl and baking dish
- 1 egg for egg wash
Heat the milk and water to 110°F. Whisk the yeast into the heated milk and water. Let sit for 5 minutes, it should become frothy and bubble.
Add the butter, eggs, sugar and salt to a large bowl, whisk in the milk and yeast mixture.
Add the flour one cup at a time, creating a shaggy dough.
This can be done in a mixer with a dough hook but the final kneading will have to be done by hand so you don’t burn out your machine. unless, or course, you have a really heavy-duty mixer. I don’t stress my Kitchen-Aid stand mixer with the final kneading. Initial mixing yes, but not the final knead.
On a lightly floured surface, turn out the dough and knead until it is smooth and elastic. Form it into a nice round ball.
Butter the inside of a large bowl, Roll the dough ball to cover the surface with butter then place the ball in the bottom of the bowl. Cover with plastic wrap that has been also oiled to prevent the rising dough from sticking to the wrap as it rises.
Allow to rise in a warm place until the dough has doubled in size. This may take 1-1/2 to 2 hours.
Punch down the dough and divide the dough in half.
Roll each dough ball into an even rope
and cut even size rolls. Weigh each roll to weigh 1.70 ounces. Lightly roll them to shape into balls.
Butter a 9 x 12 baking pan. Place each roll in rows 4 x 6, allowing a small bit of space between each roll. This space will fill in as the rolls rise. Cover with oiled plastic wrap.
Allow to rise again, until doubled in size.
Once the roll pan is full, you will have some left over dough.
This dough is perfect for some amazing cinnamon rolls!
Roll the dough into a rectangle. Mix some soft butter with some brown sugar and cinnamon to make a paste. ( Make sure it tastes good.)
Spread the butter cinnamon mixture over the rolled out dough. Sprinkle the surface with pecans or walnuts.
Roll the dough into a tight cylinder. Pinch the seam closed.
Using a serrated blade, cut 2″ sliced from the roll. Place them cut side up (and down) in a well-buttered baking pan so the sides barely touch.
Use a pan large enough to fill with the sliced cinnamon rolls.
Allow these to double in size.
Baking yeast rolls and cinnamon rolls:
Pre-heat the oven to 375°F
Mix 1 egg with water to make an egg wash. Brush the surface of the rolls with egg wash just before putting them in the oven.
Bake the rolls for 25-30 minutes, rotating the pan half way through for even baking.
The rolls are done when they are golden brown.
Remove from the oven and allow them to cool for at least 15 minutes before serving.
Make bread pudding!