Turkey Day - 10 days & counting

[KQ]

I did a pumpkin creme brulee the other day. Surely the way to a woman's heart. A little off target from where I was trying to go, but I'll try again this week.

From the Food Network. This got rave reviews.




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

[Tippster]

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.)

[Big E]

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.

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!

[Tippster]

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.

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.

EDIT: DAMN YOU, BIG E!!!

[schindlerpiste]

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+++

[Tippster]

Your wife cooks? What's that like?

[lemon boy]

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.

[KQ]

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.)

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:




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

[Tippster]

So good. Soooooooo Gooooood......

[Pol Pot]

People, you are killing me! I am now moved to share this website with my spouse because of you! You know who you are! Can`t wait to try out theese tasty treats.

[irul&ublo]

People, you are killing me!

good one

[schindlerpiste]

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.

Oh, you dog. My mouth is watering just thinking of this.

[grrrr]

From the Food Network. This got rave reviews.

Thank you for the lovely recipe. However, you misunderstood me. It was not the creme brulee that was off target.

[schindlerpiste]

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.

[lemon boy]

Thank you for the lovely recipe. However, you misunderstood me. It was not the creme brulee that was off target.

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.

schindler- you're welcome, it was good.

[AKturnanburn]

Its about time for some creative ideas.

BTW that citrus chipolte turkey and gravey didn't go over so well