On her or the brulee?Quote:
Originally Posted by LAN
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On her or the brulee?Quote:
Originally Posted by LAN
Ha! On the brulee. I saw a torch in Crate & Barrell the other day. So tempting, although I can't really justify purchasing one, because it would be used so seldomly.Quote:
Originally Posted by grrrr
She baaaccck, and she's on an epicurean roll.
BTW pumpkin cheese cake for all your dietary needs.
Jeesus - Dick Cheney deep fries turkeys??????????? Who woulda guessed?Quote:
Originally Posted by LAN
Don't tell my father-in-law! You'll ruin his Thanksgiving.Quote:
Originally Posted by Parvo Pup
Here's a killer version of the pumpkin pie standard that I first tried from a Gourmet mag recipe in the mid-90's -
PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST
For Crust
fourteen 2-inch gingersnaps (about 4 ounces)
1 cup pecans (about 4 ounces)
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter melted and cooled
For filling
1 envelope (about 1 tablespoon) unflavored gelatin
2 tablespoons brandy rum or water
1 cup milk
3/4 cup firmly packed light brown sugar
4 large egg yolks
1 1/4 cups canned solid-pack pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Accompaniment: whipped cream
Garnish: chopped toasted pecans
Preheat oven to 350°F.
Make Crust:
In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
Make filling:
In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
Top each serving with whipped cream and garnish with nuts.
Not Un-AmericanQuote:
Originally Posted by schindlerpiste
I have blown off the (Family) the past three years and escaped to a ski resort. Excellent skiing. Also most Pubs / Grill Bars open late Thanksgiving. I have enjoyed good food and good company every time. You end up spending an evening with like minded people who are on their best behavior!! Save the family (??) stuff for Christmas. In the true spirit of Thanksgiving (An AMERICAN Holliday) spend money!! Stay at a nice Ski Resort, share with others who are thankful to be prosperous in the new world, buy a few real nice bottles of wine and share with strangers. Make them your new Friends.
My crew is rolling to Mex for lobster dinner and a round of golf that weekend.Third year in a row for them.I`m torn between doing the family dinner"2 total " or drinking margaritas.:confused:Quote:
Originally Posted by MTT
Turkey is heart heathly food.I f anyone ever needed to eat turkey its Dick Chaney.Quote:
Originally Posted by Parvo Pup
After skiing today and reading this entire thread I am HUNGRY!!!!!!!!!:biggrin: :biggrin:
Excellent recipes!
Quote:
Originally Posted by grrrr
From the Food Network. This got rave reviews.
http://images.scrippsweb.com/FOOD/20...inbrulee_e.jpg
Pumpkin Creme Brulee Recipe courtesy Gale Gand,
See this recipe on air Thursday Dec. 01 at 11:30 AM ET/PT.
Recipe Summary
Prep Time: 45 minutes
Cook Time: 3 hours 30 minutes
Yield: 4 servings
User Rating: 5 stars
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
Episode#: SD1A32
KQ: Repost that Hazelnut/Prosciutto crusted Turkey recipe again. We made it last year and it was simply OUTSTANDING. (Not for me - we printed it out and still have it, but maybe someone else is interested.)
I'm sure you could get one at Home Depot/Lowe's cheaper. Plus, you can sweat pipes with it. Try that with a little pansy-ass torch from Crate & Barrel!Quote:
Originally Posted by LAN
Just use a plumber's torch from any hardware store - probably less than $20. Every desert chef I have ever watched caramelize the creme brulee has used those.Quote:
Originally Posted by LAN
EDIT: DAMN YOU, BIG E!!!
My wife laid it down. She DOES NOT want to spend hours cooking Wednesday night and/or Thursday. Sooo, it looks like either grilled lamb chops, mashed sweet potatoes, whatever green vege. at Wild Oats looks freshest and store bought dessert, or I spring for a meal at a restaurant. Although, I would never consider it during the season, it might be nice to spend Thanksgiving dinner at Mariposa. ... might.
If she is not going to cook, it better dump on Wednesday. +++ANTIJINX+++
Your wife cooks? What's that like?
damn, I was gonna ownerize on the plumber's torch suggestion. Don't forget, even better than sweating pipes is that they're the tool for lighting a p-tex candle and for fixing core-shots.
Ummm...just to brag...yesterday for dinner we had pan fried-pesto crusted (fresh) pheasant breast topped with fair-pig bacon/feta/marinated yellow peppers, bacon grease fried polenta and chard/mustard greens (FRESH from the garden) with a very tasty Cali table wine.
Now that winter's here I can continue with my souffle experimentation, fokkers are hard to make but ohhh so good.
Quote:
Originally Posted by Tippster
You ppl are the best recipe reviewers! A couple of years ago I posted a turkey recipe for Citrus-glazed turkey with chipotle gravy and several of you came back and said it was great....and now you're shoutin' out for another.....well here it is:
http://www.epicurious.com/images/rec...tos/108822.jpg
ROAST TURKEY WITH PROSCIUTTO-HAZELNUT CRUST
Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.
Prosciutto butter
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 tablespoons chopped hazelnuts
1 1/2 tablespoons Sherry wine vinegar
1 tablespoon chopped fresh thyme
2 teaspoons crushed black peppercorns
1 garlic clove, minced
3/4 teaspoon salt
9 ounces thinly sliced prosciutto, chopped
3 green onions, chopped
Gravy base
Neck, heart, and gizzard reserved from one 16- to 18-pound turkey
3 large shallots, finely chopped
1 bay leaf
1 cup dry white wine
1 large fresh thyme sprig
1/2 teaspoon chopped fresh rosemary
4 cups low-salt chicken broth
Turkey
1 16- to 18-pound turkey
1 onion, quartered
3 garlic cloves, peeled, halved
5 large fresh thyme sprigs
2 large fresh summer savory sprigs
1 tablespoon crushed black peppercorns
5 cups (about) low-salt chicken broth
1/4 cup all purpose flour
For prosciutto butter:
Place butter in large bowl. Mix in hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt. Mix in prosciutto and green onions.
For gravy base:
Melt 2 tablespoons prosciutto butter in heavy large pot over medium-high heat. Add neck, heart, gizzard, shallots, and bay leaf; sauté until brown, about 20 minutes. Add wine, thyme, and rosemary; boil until liquid is reduced almost to glaze, about 3 minutes. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer until giblets and neck are tender, about 1 hour. Discard bay leaf and thyme sprig. Transfer neck and giblets to work surface. Chop enough giblets to measure 1 cup. Remove meat from neck and chop. Combine neck meat and chopped giblets in bowl with broth from pot. (Prosciutto butter and gravy base can be made 1 day ahead. Cover and chill butter; bring to room temperature before using. Chill gravy base until cold, then cover and keep chilled.)
For turkey:
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast, thigh, and leg meat to loosen skin. Set aside 1/4 cup prosciutto butter for gravy. Spread 1 cup prosciutto butter over turkey meat under skin. Spread 1 cup prosciutto butter over outside of turkey. Sprinkle turkey inside and out with salt and pepper; place on rack set in large roasting pan. Place onion and next 4 ingredients in main turkey cavity. Tuck wing tips under; tie legs together loosely.
Roast turkey uncovered 1 1/2 hours. Tent turkey with foil; add 2 cups broth to pan. Roast until thermometer inserted into thickest part of thigh registers 175°F, occasionally basting with pan drippings and adding more broth to pan, about 2 hours longer. Transfer to platter; tent with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
Strain pan juices into 8-cup measuring cup; spoon fat off top. Add reserved gravy base. Add enough chicken broth to mixture to measure 5 cups total. Melt reserved 1/4 cup prosciutto butter in heavy large pot over medium-high heat. Add flour; whisk 1 minute. Gradually add pan-juice mixture, whisking constantly. Boil, whisking frequently, until gravy is very slightly thickened, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.
Makes 12 servings.
Bon Appétit
November 2003
So good. Soooooooo Gooooood......
People, you are killing me! I am now moved to share this website with my spouse because of you! You know who you are! :cussing: Can`t wait to try out theese tasty treats.:D
Quote:
Originally Posted by Pol Pot
good one
Oh, you dog. My mouth is watering just thinking of this.Quote:
Originally Posted by lemon boy
Thank you for the lovely recipe. However, you misunderstood me. It was not the creme brulee that was off target.Quote:
Originally Posted by KQ
I would just like to give a shout out to all of the contributors of this thread for the mouth watering recipes. They all sound delicious. Thank you.
I find that before going on dates it is best to make discrete inquiries to determine if the object of your desire bats for the other team or sometimes switch hits.Quote:
Originally Posted by grrrr
schindler- you're welcome, it was good.
Its about time for some creative ideas.
BTW that citrus chipolte turkey and gravey didn't go over so well :nonono2: