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Desserts are wildly popular at holiday time and this is a dessert that is new to me but lucsiouskiwi made me aware of it. I love the way that it looks and love meringue and berries so this looks like a winner to me:
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Friday, 9:30 sharp, well as sharp as I'll be at 9fricken30 in the morning
Rosemary sage old bay buttered Tom gets put in oven, 325* We begin to put up holiday festivus stuffs on the porch and perhaps a tree or 2, yes 2. 3.5 hours later we flip the bird, sounds dirty, and rebaste the bird with more, BUTTAH, not the fake stuff folks it just isn't the same. Then pull the oyster sage stuffing out the bird and make 2, yes 2 kinds of stuffing. Shove now flipped bird back into oven breast side up for 1 hour at 475*. We then proceed to entertain the parental carbon units, and I swear he'd best not bring up politics. ![]() Then we haz the sit down with said carbon units and the classical music qued shall soothe the savage beast (me) and we shan't talk politics, or someone goes home with the legs and that's it.... ![]() ![]() Pray for us who have conservative parental carbon unit in-laws. ![]()
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~Old Tassel, Chief of the Tsalagi (Cherokee) Last edited by Corkey; 11-21-2012 at 10:33 PM. Reason: an n |
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It really is wonderful, it's one of our favourites. I think there might be an ongoing argument between New Zealand and Australia as to where it originated!
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![]() Good Morning/Afternoon/Evening Delicious people!
How is everyone doing today?
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Just about time to put in the ham
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our dinner is about done
I posted my bbq ham recipe in the thanksgiving recipe thread I love ham this way I love it better when i can cookthe turkey and ham together on the smoker I usually place the turkey on the bottom and the ham on top with foil tween the 2 with pin holes in the foik to let the ham drippings slowly drip onto the turkey I wasnt able to do that this yr however i put the ham on a few hrs before the turkey and then after about 45 mins or so of the turkey cooking i took some of the drippings fromt he ham and based the turkey with it We cant wait to dig in to both of them Yall have a great thanksgiving Teddy and Cinn |
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Happy Turkey Day to all--
So yesterday we went to my folks--- had cornish hens and lots of veggies. Today, honey and I are making turkey breast, stuffing, roasted butternut squash, mashed tators, fresh green beans, fresh cranberry relish, and some sort of pumpkin desert. Turkey brine: 4 cups of cold water 1 lemon (cut into 1/8) 2 orange (cut into 1/8) bay leaves rosemary (fresh) peppercorns (whole) onion (large chopped) cloves garlic (crushed) brown sugar kosher salt bring water to a boil, add sugar and salt (stir to completely dissolve) add all other ingredients, bring to a simmer 30 minutes. Cool completely, add another 4 cups of water. Place turkey (small turkey) in brine -- 1 hour per pound. Completely rinse and pat dry -- (can double the recipe for larger turkey) Sweet & Spicy Butternut Squash Butternut squash (peeled/cubed) brown sugar cayanne pepper butter (melted) rosemary (fresh/chopped) salt/pepper walnuts or pecans add squash to baking dish, add all ingredients except nuts -- mix and bake at 375 til tender. Stir here and there for even baking-- about 15 minutes before done, add nuts. Enjoy!! Just wanted to share a few recipes that we do -- To your family from my family-- Be safe, eat good, and give lots of Thanks to everything!! |
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Thank you for those awesome recipes. I am going to try your brine sometime. How long do you bake the butternut squash for?
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Great smoking techniques there. Bravo. I miss having a smoker, need to remedy that one asap. I hope that you all have great holiday and please give my regards to your lovely lady, we sure miss her around here. Enjoy your feast and be sure to tell us about it. Many blessings to you both.
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I have been gifted by C....the unsurpassed sage and sausage dressing, a mini pumpkin pie she brought in to wake me with this morn.....the best I have ever had, nothing like it. Next the greens with hot sauce and the excellent turkey, homemade cranberry orange relish. Nothing like it in the world....
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Hi everyone! Happy feasting to you!
Did I post about Bone Broth here? Forgive me if I did, I'm gonna again, lol... oh my word I am so not a broth-soup type person and yet this Bone Broth has made me a convert. It is soooo good! Basic 48 Hour Bone Broth: In a crockpot set on low, put an onion and some garlic if you like, all the leftover bones from cooked meat plus whatever skin or gristle you might have, and a goodly amount of water or broth. Cook for 48 hours, stirring occasionally and adding more water as necessary. (I had to add water after 24 hours because I stole most of the broth to use already, lol....) At the end of 48 hours (or whenever you get to it), strain the broth to get out the now-crumbly bones. You have a concentrated broth full of flavor and minerals which you can use for any broth purposes. I actually prefer it to butter on potatoes. I had made pork and sauerkraut with red potatoes in the crockpot last weekend, and when the first batch was done I left the onion and broth in the crockpot and did a second batch. That broth is what I started the bone broth with. Oh. My. WORD. Is it ever good!! The left over sauerkraut is still sort of tangy but that broth is just as mellow as can be. I still have to strain it to get the pork bones out but I've already thrown in some chicken bones. I think I'm going to keep this going, maybe put in an occasional onion with a new batch of bones, and just use it as it makes. I do so love discovering new-to-me ways to do things!
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Home cooks over the generations have perfected much more than any Chef can ever know and that is why I love this thread, I get to see what you all are doing and I am getting some good ideas from everyone.
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There is also some debate over the method of preparation. The directions that I see, instruct to bake the meringue. lusciouskiwi claims that this is not a baked meringue dessert so now I am confused. Do you all top the Pavlova with berries and kiwi?
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We top pavlovas with whatever fruit takes our fancy, and lots of whipped cream as well. Well, it's usually fruit... I have seen chocolate shavings and whipped cream but most commonly, it's fruit. |
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