Rosemary Dinner Rolls
yield: 1 dozen Prep time: 35 min total time: 1 hour
1 package yeast
1/4 cup warm water
3 cups flour
2 tbsp sugar
1 tbsp minced rosemary
3/4 tsp salt (add more)
2/3 cup warm milk
1/4 cup canola oil
2 tbsp milk
In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 tsp rosemary, and salt in food processor; pulse until blended. Add the warm milk, egg, and yeast mixture. Cover and pulse 10 times or until almost blended.
Gradually add oil until dough pulls away from sides. Process 2 minutes to knead dough.
transfer dough to a greased bowl. Cover and let rise until double, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15" rope. Wrap dough around itself to form a coil. Tuck end under; pinch to seal.
Place 2" apart on parchment-lined baking sheet. Cover and let rise until doubled, about 30 minutes.
brush with egg wash, sprinkle with rosemary, and bake at 350 for 18-22 minutes.
Bacon blanketed turkey
yield: one turkey prep time: 1 day, 1 hour
1-2 cups salt
fresh poultry herbs
1/2 pound bacon
1/2 pound butter
root vegetables (carrot, celery, apple, onion)
1-2 days before thanksgiving, wash the bird inside and out. Place in plastic bag and rub entirely with salt. Put in fridge to brine.
Place root vegetables in roasting pan and top with roasting rack.
Rinse off the turkey. Mix chopped herbs with butter and spread all over turkey. Inside, out, and under skin.
weave bacon strips over breast of turkey. Form a foil sheild for use to keep turkey from burning in oven.
Roast the turkey at 450 degrees for 30 minutes, then turn heat down to 375 for the rest of the cooking.
Black-bottom banana Cream pie
yield: 8 prep: 30 min (plus chilling) total time: 3 hours
10 ounces shortbread cookies
1/4 tsp salt
5 tbsp butter
3 oz. bittersweet chocolate
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
1 tbsp rum
1 cup heavy cream
1 tbsp vanilla
1 tbsp powdered sugar
process cookies with a pinch of salt until finely ground. Add melted butter and pulse until incorporated. Transfer to a pie place and press evenly into bottom and up sides. Freeze pie shell.
Place 2 oz. chocolate in a small bowl and set aside. In a heavy saucepan, whisk together milk, sugar, cornstarch, and salt. Whisk in the egg yolks over medium-high heat until custard boils and is very thick, about 5 minutes. Remove from heat. Measure out 1/2 cup and add to chocolate. let sit for a minute. Meanwhile, whisk the remaining 2 tbsp butter into custard in the saucepan. Stir in the rum and transfer to a heatproof bowl. Refrigerate until chilled, about 2 hours.
Meanwhile, stir the chocolate custard, then stir in 1 tbsp cream and vanilla. Remove the pie shell from the freezer and spread the chocolate custard across the bottom. Refrigerate to firm.
Cut bananas into 1/4" thick slices and cover chocolate layer. Spoon rum custard over bananas, smoothing the top. REfrigerate for two hours to set.
Whip the remaining cream and powdered sugar until it forms soft peaks. Spread on top of custard and refrigerate for at least 20 minutes or until serving time.
Shave chocolate curls onto top.
Wild rice stuffing with cranberries
yield: 8 servings total time: 1 hour 15 min.
1/4 cup butter
1 onion, chopped
1 garlic clove, minced
3 1/2 cups chicken broth
1 cup wild rice
1 cup long grain brown rice
1 cup dried (or fresh) cranberries
1/4 cup chopped fresh parsley
1 tsp dried thyme (or 1 Tbsp fresh)
3/4 cup toasted, chopped almonds (any nut)
1/2 cup chopped green onion
melt 1/4 cup butter in large pot over medium-high heat. add onions and garlic and saute until tender, about 4 minutes. add chicken broth. Bring to a boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir in cranberries, parsley, and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season with salt and pepper.
Baked brandy-cranberry sauce
yield: 3 cups prep time: 10 min total time: 1 1/2 hours
4 cups cranberries
1/2 cup sugar
1/2 cup brown sugar
1/3 cup brandy
preheat oven to 300 degrees.
in a baking dish, mix cranberries, sugars, and brandy.
Bake one hour stirring often
Always experimenting in the kitchen.