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IN THIS ISSUE:
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Give That Turkey a Soaking
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No-Fail Pie Crust for Your Pumpkin Pie
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Toast the Bread for Better Stuffing
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Gourmet Gravy Tips
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Food for Thought
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Where in The World is Carol?
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GIVE THAT TURKEY A SOAKING
For years now, I have brined my holiday
turkey before roasting it. This involves preparing a brine solution,
composed of water, salt, sugar, and possibly some herbs. You can find
recipes for brining solutions in most major cookbooks. The turkey needs to
be thawed and small enough to fit in your container. And, you have to have
a place large enough to hold the pot at least overnight or for 24 hours..
In warm weather climates that has to be a refrigerator. Here in Colorado,
if the weather is cold enough I can use my garage or my patio as long as
the temperature remains close to that of a refrigerator. I use a large
canning pot and choose a turkey no larger than 14 pounds.
The brining process makes the meat especially tasty
and tender because the salt solution permeates the cells of the turkey.
You need less seasoning on the bird, because it's already seasoned. Be
sure to wash off the brine solution before cooking the turkey or it might
taste too salty. I often brine chickens before I roast them and pork chops
benefit from a good soak, too. The end result is so tender and succulent
that it's really worth the effort. |
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NO-FAIL PIE CRUST FOR YOUR PUMPKIN PIE
This
past Thanksgiving, my son and daughter-in-law invited us to a turkey dinner at
their apartment in San Francisco, so I offered to make the pies. However,
we weren't arriving until Thanksgiving morning so there was little time. So,
here's what I did. I mixed up the fantastic, never-fail Pie Crust from
Gluten-Free 101, froze it in a plastic bag, and took it in my suitcase
(along with my rolling pin and non-stick pie pans). Can you imagine the look on
the security agent's face when they searched my bag at the airport?
We
arrived in San Francisco mid-morning, so as soon as I got to my son's kitchen I
rolled out the pie crust (which had thawed during the 2 hour plane ride) into
two pie pans. While the pie crusts chilled in the freezer, I mixed up the
pumpkin filling, then poured it into the chilled crusts. The pies were
marvelous. Even my 18-month old grandson loved it, topped with lots of whipped
cream. As for me, I like lots of whipped cream on my pumpkin pie, but also
a dollop of cranberry sauce.
TOAST THE BREAD FOR BETTER STUFFING
The
stuffing is always a quandary for the gluten-free cook. Should you just
cop out and use a rice stuffing? Or, get creative and use cornbread? Or, go for
it and use gluten-free bread. Regardless of whether you use cornbread or
gluten-free bread, you'll have tastier results if you lightly toast the bread
before making the stuffing. Cut it into 1-inch cubes and place it on a baking
sheet. Put it in a 325 degree oven until it starts to smell fragrant and the edges get
a little brown. Remove it from the oven and let it cool. The toasting brings out
the flavor and dries out the bread, making it more receptive to the chicken
broth and other liquid ingredients.
In
addition to toasting the bread, I'm going to try something new this Christmas.
Rather than making the drier version of stuffing, I'm going to make the stuffing
more like a bread pudding. I envision it as more of a savory egg-custard with
bread crumbs. And, I'll cut it into squares rather than spooning it out of
the casserole dish. This means that I'm going to use more chicken broth and more
eggs to achieve this custard-type result. I'll let you know how it turns
out.
GOURMET GRAVY TIPS
You probably have your own favorite gravy recipe. But
here are a few tips, anyway. If your gravy is always too greasy, try using a fat
separator. That's a clear measuring cup that has a spout very low on the side.
When you put the turkey drippings into it, the fat stays at the top, allowing
you to pour the liquid out the bottom (minus the fat). They can be found
at kitchen stores for around $10 or so. If your gravy is lumpy, you can either
strain it through a fine sieve or use an immersion or hand-held stick blender to
break up the clumps right there in the pan. Of course, to avoid the lumps in the
first place, don't just throw the cornstarch into the gravy. It needs to be
mixed into a slurry with a little water or broth first. Then whisk a little of
the slurry in and see how the gravy looks, whisking in more until it reaches the
desired consistency. If your gravy gets too thick, simply stir in a little
broth. I save the leftover gray and use it as the base for a Turkey Pot Pie a
couple of days after Christmas. It's a great way to use up leftover turkey and
vegetables and the gravy adds a rich flavor
FOOD FOR THOUGHT
Tis
the Season! Breathe the air! Taste the fruit!--Henry David Thoreau
WHERE IN THE WORLD IS CAROL?
I'm
enjoying being at home in December, spending time with my family, visiting
friends, and giving thanks for all my blessings. Thank you for your support and
may your holiday wishes come true.
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