Cara's Yummy Recipes » Holidays

Turkey Gravy From Scratch

Cara — Wed, 19 Nov 2008 18:52:28 +0000

Ingredients

Stock

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water

Gravy

12 tablespoons ( 3/4 cup) all-purpose flour
Salt and black pepper

Directions

For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

Pumpkin Pie

Cara — Thu, 29 Nov 2007 02:42:45 +0000

Ingredients

3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s Pumpkin
1 can (12 oz.) evaporated milk

Directions

Preheat oven to 425.

Make pate brisee. Place pie dough in pie pan.

Mix sugar, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl (i.e. mixing bowl). Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie crust.

Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for an additional 40-50 minutes or until knife inserted in middle comes out clean. Cool 2 hours, then serve immediately or cover with saran wrap and refrigerate.

Pecan Pie

Cara — Thu, 29 Nov 2007 02:35:47 +0000

Ingredients

3 eggs
1 cup sugar
1 cup dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1.5 cups (6 ounces) pecans

Directions

Preheat oven to 350.

Make pate brisee. Place pie dough in pie pan.

Beat eggs slightly with a fork in a medium bowl. Add sugar, Karo syrup, butter and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 55-60 minutes or until knife inserted into the middle of the pie comes out clean. Cool before serving.

TIP: Pie is done when center is 200 degrees and center springs back slightly when tapped.

Gravy

Cara — Thu, 29 Nov 2007 02:27:16 +0000

Ingredients

Giblets
1 14.5 ounce can chicken broth
1-2+ cups heavy cream
3 tablespoons flour
2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1/4 teaspoons salt
1/4 teaspoons pepper

Directions

When turkey is cooking, combine giblets and broth in a medium pot and bring to a boil. Cover, reduce heat, and simmer at least 45 minutes. Strain through colander into a fat sparator. Discard solids. Let sit 10 minutes to separate. Pour broth (ex-fat) into broiler pan.

When the turkey is done, strain pan drippings through colander into a fat sparator. Discard solids. Let sit 10 minutes to separate. Pour drippings (ex-fat) into broiler pan.

Place on a stove over medium heat. Combine flour and butter in a small bowl, stir until mixed. Add flour mixture to the broiler pan and stir until smooth. Add cream to the broiler pan. Bring to a boil, cook 1 minute, stirring constantly. Reduce to medium low and cook until thickened, about 5 minutes. Continue to add butter-flour mixture and cream as necessary, repeating above until the desired consistency and flavor is reached. Stir in rosemary, salt and pepper.

Thanksgiving Turkey

Cara — Thu, 29 Nov 2007 02:15:53 +0000

Ingredients

1 12 lb turkey
2 cups onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
6 thyme sprigs, coarsely chopped
6 sage sprigs, coarsely chopped
6 marjoram sprigs, coarsely chopped
6 parsley sprigs, coarsely chopped
4 rosemary sprigs, coarsely chopped
1/2 cup butter, melted (divided)
2-3 cups wine

Directions

Preheat oven to 325.

Remove giblets from turkey and set aside. Rinse and dry the turkey.

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, sage, marjoram, parsley and rosemary in a small bowl. Stuff body cavity with onions, carrots and celery. Rub spice mixture under skin. Tie legs together with string. Brush with melted butter and sprinkle with remaining salt and pepper. Place turkey, breast side up, on a roasting rack in a roasting pan. Pour wine into pan. Cover breast with foil and bake at 325, basting with pan juices and melted butter until internal temperature is 165. Let stand 30 minutes before carving.

Serve with gravy.

Mexican Wedding Cakes

Cara — Sun, 10 Dec 2006 02:21:16 +0000

Ingredients

2 cups pecans
4 sticks butter
1 cup powdered sugar
1/2 teaspoon salt
4 teaspoons vanilla
4 cups flour
1 cup powdered sugar

Directions

Preheat oven to 350 degrees.

Toast pecans on a greased cookie sheet for 8 minutes. Set aside until completely cool. In Cuisinart, chop into small pieces.

Cream butter and powdered sugar. Add salt and vanilla and mix well. Add pecan pieces and mix well. Slowly add flour and mix well.

Roll into 1 inch balls and bake for 12-15 minutes. When done, allow to firm on cookie sheet before removing to cooloing rack to cool completely. Place 1 cup powdered sugar in a ziploc and toss cookies to coat. Makes 5 dozen.

Orange Christmas Cookies

Cara — Sun, 19 Nov 2006 23:45:35 +0000

Ingredients

1 1/2 cups brown sugar
1 cup butter
2 eggs
1 teaspoon vanilla
1 tablespoon grated orange rind
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk

Icing

1 tablespoon grated orange rind
3 tablespoons orange juice
3 tablespoons butter
3 cups powdered sugar

Directions

Preheat oven to 350 degrees.

Cream butter and sugar together. Mix egg into the sugar mixture thoroughly. Add vanilla and orange rind, beat until fluffy. Mix together flour, baking powder, baking soda and salt. Add in small bits to sugar mixture, alternating with buttermilk. Mix well after each addition. Drop small teaspoons onto cookie sheet and bake for 10-12 minutes.

Meanwhile, mix confectioner’s sugar, 3 tablespoons butter together until smooth. Pour 3 tablespoons orange juice and 1 tablespoon orange rind into the sugar and butter mixture, mix well. Frost cookies while warm.

Chocolate Peppermint Cookies

Cara — Sun, 19 Nov 2006 23:18:19 +0000

Ingredients

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg

Filling

1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Directions

Preheat oven to 350°F.

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (the cookies should be very thin, edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Easter Chocolate Bird’s Nests

Cara — Tue, 18 Apr 2006 17:26:28 +0000

Ingredients

* 1 cup (2 sticks) unsalted butter, room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 3/4 cups all-purpose flour, plus more for rolling out dough
* 1/4 teaspoon salt
* 1/2 cup Dutch-process cocoa powder, sifted
* 6 ounces semisweet chocolate, chopped
* 1 cup heavy cream
* 1 teaspoon instant espresso powder
* 2 cups sweetened shredded coconut
* 6 dozen candy-coated chocolate eggs

Directions
1. Heat oven to 350°; line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.

2. In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.

3. Place chocolate, heavy cream, and espresso powder in a medium heat-proof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally.

4. On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.

5. Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.

6. Spread coconuton an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.

7. When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into coconut. Fill “nests” with candy-coated chocolate eggs, 2 or 3 eggs per nest. Store cookies in an airtight container, refrigerated, up to 3 days.

Streusel-Topped Sweet Potatoes

Cara — Tue, 29 Nov 2005 00:28:24 +0000

Ingredients

* 3 1/4 pounds sweet potatoes
* 3/4 cup sweeted cranberries, chopped
* 1/4 cup tart dried cherries, chopped
* 1/2 cup half & half
* 1/3 cup maple syrup
* 1 teaspoon salt
* 1/2 teaspoon cinnamon
* optional: 1/2 teaspoon maple flavoring
* 2 eggs

Streusel:
* 2/3 cup chopped pecans
* 1/2 cup[ brown sugar
* 2 tablespoons flour
* 1/4 cup melted butter
* 1/4 teaspoon cinnamon

Directions

Heat oven to 350. Bake sweet potatoes until easily pierced with a fork, about 45-60 minutes. Peel and put pulp into a bowl. Add cranberries, cherries, half and half, maple syrup, salt, cinnamon and eggs and beat with a mixer until smooth. Spoon into 13×9 sprayed pan.

Mix streusel ingredients in a separate bowl. Sprinkle sweet potatoes with streusel and bake for 30 minutes at 350.