Monthly Archives: November 2008

Nov 06

Mom’s Pumpkin Pie

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This was my moms favorite pie. She made one every thanksgiving. This is my take on moms Pumpkin Pie. I change it up a bit by adding vanilla.

Mom’s Pumpkin Pie:

1 1/4 cups pumpkin puree, canned or fresh

3/4 cup sugar

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

1/2 teaspoon vanilla extract

1 unbaked pastry shell (9-inch)

Combine pumpkin, sugar, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.

Serve with plenty of whipped cream.

Happy Thanksgiving from my family to yours.

Hope to see ya’ll soon.

Nov 04

Turkey Carving 101

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Carving a Turkey

While nothing is as impressive as a beautiful,golden turkey on the holiday platter,it is much easier and safer to carve the turkey in the kitchen on the counter than at the table. Try these easy-to-follow steps take that turkey from roasting pan to neat slices on your serving platter.

Let It Rest

Once the bird is removed from the oven, it should stand for 20 to 30 minutes, depending on the size of your . This gives the juices time to redistribute throughout the bird, resulting in succulent slices of meat. Before you begin carving, have a warm serving platter ready.

Legs First

Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. Be sure to place all the cuts on the warmed serving platter as you work.

Wings Take Off

Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is.

Carve the Breast

To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and layer them on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Carve the other side of breast in the same fashion. And let the feasting begin!

Nov 02

Turkey Preparation 101

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Fresh or Frozen?

This is your first decision selecting between a frozen or fresh turkey.

A fresh bird is more expensive, but will save you time and precious refrigerator space. But remember if you go to buy a fresh bird from down on the farm, always tell them at least five pounds heavier than you will need. I forgot this last year when I ordered my 20 pound turkey and after if was dressed it weighed only 17 pounds. try to pick up the bird the day before you wish to roast it but not more than 2 days , but remember to reserve your turkey with the butcher. Most grocers don’t keep a large stock of fresh birds on hand.

You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your dinner is either to large or to small.

A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost completely.

Roasting

To prepare the turkey for roasting, first remove the giblets! I remember the first time I roasted a turkey and forgot to remove the giblets, everyone laughed but I was 16 and red faced over the situation. Not only may it cause you and embarrassing moment but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels. If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey. If I am stuffing the bird I place my stuffing in cheese cloth as it is easier to remove at meal time. I place it in its own dish. Brush the skin with melted butter or oil. Tie drumsticks together with string. Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

Place the bird on a rack in a roasting pan, and into a preheated 350 degree F oven. Use the following chart to estimate the time required for baking.

Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Baste every thirty minutes with the pan drippings.

Weight of Bird Roasting Time Unstuffed Roasting time stuffed

10 -18 pounds 3 to 3 1/2 hours 3 3/4 to 4 1/2 hours

15-22 lbs 3 1/2 to 4 hours 4 1/2 to 5 hours

22-24 lbs 4 to 4 1/2 hours 5 to 5 1/2 hours

24-29 lbs 4 1/2 to 5 hours 5 1/2 to 6 1/4 hours

Ready to Eat

The only reliable test for doneness is the temperature of the meat. Do not rely on the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F as well. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat. This keeps the meat moist. And makes the turkey easier to carve.

Now sit back and relax and enjoy you meal with family and friends.

Happy Thanksgiving !!!

Hope to see ya’ll soon.