Something Delicious

Ursy · 11-22-2012, 03:22 AM

Quote:

Originally Posted by Sun

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:

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!

Sun · 11-22-2012, 11:13 AM

Good Morning/Afternoon/Evening Delicious people!

How is everyone doing today?

Gráinne · 11-22-2012, 11:34 AM

Just about time to put in the ham

. And Go Detroit!

Teddybear · 11-22-2012, 11:54 AM

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

ahk · 11-22-2012, 12:29 PM

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!!

Sun · 11-22-2012, 02:22 PM

Quote:

Originally Posted by ahk

Happy Turkey Day to all--

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!!

Hey ahk,

Thank you for those awesome recipes. I am going to try your brine sometime.

How long do you bake the butternut squash for?

ahk · 11-22-2012, 03:44 PM

Quote:

Originally Posted by Sun

Hey ahk,

Thank you for those awesome recipes. I am going to try your brine sometime.

How long do you bake the butternut squash for?

Til tender--

Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --

I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.

I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.

Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--

Sun, what are you cooking today?

Sun · 11-22-2012, 02:24 PM

Quote:

Originally Posted by Teddybear

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

Hi Teddy

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.

choochoo-enginerd · 11-22-2012, 02:55 PM

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....

Sun · 11-22-2012, 03:11 PM

Quote:

Originally Posted by choochoo-enginerd

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....

Welcome Choo! Sounds like some wonderful food that you are having there.

Awesome. Enjoy your day!

Bit · 11-22-2012, 11:46 AM

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!

Sun · 11-22-2012, 02:16 PM

Quote:

Originally Posted by Bit

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!

Hi Cath! Happy Feasting to you and Gryph. You had mentioned the bone broth but it is nice to read the process and your take on the results. It is very rare these days that anyone invest that much time in allowing a stock to simmer so good for you. This is an old school way of creating a flavorful complex broth that then can be used as a soup base or base for sauces. The French have perfected the technique of stock making and sauce making imo. My favorite station in a classical French style kitchen is Saucier for this very reason. As the Saucier I would get to make stock, soups, sauces and saute' food all day long. Love it.

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.

Sun · 11-22-2012, 02:08 PM

Quote:

Originally Posted by Ursy

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!

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?

Ursy · 11-22-2012, 03:53 PM

Quote:

Originally Posted by Sun

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?

It is baked - I have never heard of a non-baked pavlova. You wouldn't get that lovely delicate crust, otherwise! I wonder if lusciouskiwi meant it's not a baked meringue dessert in that it's not baked to a crisp like meringues are? It's still lovely and soft on the inside.

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.

11-22-2012, 11:13 AM	#2
Sun Senior Member How Do You Identify?: Trans Preferred Pronoun?: He, him, his Relationship Status: Single Join Date: Jun 2010 Location: N/A Posts: 1,775 My Photo Gallery Thanks: 4,557 Thanked 5,551 Times in 1,456 Posts Rep Power: 21474853	Good Morning/Afternoon/Evening Delicious people! How is everyone doing today? __________________ “Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi

11-22-2012, 11:34 AM	#3
Gráinne Senior Member How Do You Identify?: Neither, nada, out of the box Preferred Pronoun?: My name always works Relationship Status: Happy whatever happens Join Date: Dec 2010 Location: Little Rock Posts: 1,864 My Photo Gallery Thanks: 2,116 Thanked 7,388 Times in 1,457 Posts Rep Power: 21474852	Just about time to put in the ham . And Go Detroit! __________________ The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one. ~Erma Bombeck

11-22-2012, 11:46 AM	#11
Bit Senior Member How Do You Identify?: Stonefemme Relationship Status: married to Gryph Join Date: Nov 2009 Location: Wichita, KS Posts: 2,177 My Photo Gallery Thanks: 1,126 Thanked 3,770 Times in 1,264 Posts Rep Power: 10778870	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! __________________ Cath

11-22-2012, 11:54 AM	#4
Teddybear Senior Member How Do You Identify?: by my name Preferred Pronoun?: He, him Relationship Status: single Join Date: Jun 2010 Location: Here there everywhere. Posts: 2,097 My Photo Gallery Thanks: 4,620 Thanked 6,233 Times in 1,687 Posts Rep Power: 21474854	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

11-22-2012, 12:29 PM	#5
ahk Infamous Member How Do You Identify?: . Preferred Pronoun?: Male Relationship Status: Married Join Date: Sep 2012 Location: NM Posts: 5,317 My Photo Gallery Thanks: 2,688 Thanked 8,538 Times in 2,630 Posts Rep Power: 21474853	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!!

11-22-2012, 02:55 PM	#9
choochoo-enginerd Member How Do You Identify?: butch Preferred Pronoun?: ------she they Relationship Status: ————— Join Date: Jun 2011 Location: In the locomotive from seattle to portland to seattle to portland to seattle and back...dichromatic Posts: 192 My Photo Gallery Thanks: 163 Thanked 286 Times in 75 Posts Rep Power: 2075017	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....