In precocious reflection to this year, a lot has happened. There are many things I would like to take back, and there are many things I am extremely grateful for and would do again 100-times over. In my life, I was certain there were some changes coming before the end of the year.
I am not sure the changes I am experiencing now are what was supposed to be, but it certainly has thrown me for a loop. A few weeks ago I was freaking out about something that would have resulted in huge changes, but I am sure that by the grace of God I was spared.
Now, I am faced with a crossroads. I must decide what is more important. While it is a decision, it isn't really. I already know where my heart is, I just have to overcome some things to get back there.
Often we are so selfish and it causes us to be shortsighted. We loose sight of the goal and the end reward. In between we loose out on other opportunities to receive blessings and help people. Our vision is slighted and blurred.
This year, Katie and I decided we wanted "leftovers." So, we set out to gather recipes and shop. In the middle of our planning came some sudden changes. She is so in tune and I am grateful our timing was just so we were able to help someone in their time of need.
Perhaps you are wondering what this has to do with Thanksgiving Deliciousness. All of this happened in the middle of preparing a first meal. We needed guidance, we needed time, and we were stepping in to unknown territory. The patience of long preparation is well worth the outcome.
In our experimentation I made a slight miscalculation when shopping. Rather than paying attention to what I got, I grabbed in a sense the first turkey I saw. I didn't look for a tag, I didn't even really know how to pick one out. When we got to the check out, the lady weighed our prize and it was a whopping 23 lbs! Oh, dear!
What were we going to do with all of that?? It's a good thing I bought a freezer ...
I only nearly "burned down the house" once when I let the pecans toast a little too long. But I have come to the conclusion that in my dream house I want a large kitchen with two stoves, and a large dining area to share. I love having people over and I love cooking for them. There is something ethereal about doing something for others.
Besides enjoying people at my house, I love trying new things. I love experimenting and seeing what I come out with. Below I will share some of the recipes of things we made.
Turkey
23 lb turkey
Carrots
Celery
Onions
Cooking apple
Limes
1 tbs Butter
Olive Oil
Flour
In a turkey pan place turkey bag with carrots, celery, and onion on the bottom to help prevent burning. Place the thawed out turkey inside the bag. Squeeze lime over the top of the turkey, olive oil, and 1 tbs butter. Sprinkle about 1 tbs of flour inside the bag to help prevent explosion. Close the bag and cook in the oven on 325 F for 4-4.5 hours.
It was absolutely scrumptious! My first turkey was not a disaster after all. It was such a pleasant surprise.
Candied Sweet Potatoes with Apples
Ingredients
3 medium sweet potatoes (about 1 pound)
1 large cooking apple
1/3 cup packed brown sugar
1 tablespoon water
1 tablespoon margarine or butter
Dash ground cloves
1/4 cup chopped pecans or walnuts, toasted
Directions
1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut potatoes diagonally into 1/2-inch-thick slices. Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add potato slices. Cover and reduce heat. Steam for 10 to 15 minutes or until just tender; cool.
2. Meanwhile, core the unpeeled apple and cut into 12 wedges. In a greased, two-quart casserole combine potato slices and apple wedges.
3. In a small saucepan bring the brown sugar, water, margrine or butter, and cloves to boiling. Drizzle the mixture evenly over potatoes and apples.
4. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until potatoes and apples are glazed, stirring twice. Sprinkle potatoes and apples with toasted pecans or walnuts. Makes 4 servings.
Roasted fingerlings, brussels sprouts and sage
Ingredients
- 2 boxes kosher salt (for roasting)
- 3 leaves of sage
- 2 sprigs thyme
- 2 cloves garlic, smashed
- 2 tablespoons butter
- 2 tablespoons chopped parsley
Preparation
1. Place whole fingerlings into a pan on a bed of the kosher salt, cover with foil and roast at 325 degrees F until easily pierced with a knife.
2. Blanch the halved brussels sprouts in heavily salted, boiling water until tender, but not soft and transfer immediately to an ice bath.
3. Heat a sauté pan over medium heat, add a small amount of oil and place the potatoes and brussels sprouts, cut side down, into the pan.
4. Allow them to caramelize well, while taking care not to burn them.
5. When nicely caramelized, add butter, garlic, thyme and sage.
6. Season with salt and pepper.
7. Cook until the butter is nicely browned and seasoned.
8. Remove from the heat, and add enough of the red wine vinegar to balance the dish.
9. Spoon the brussels sprouts and potatoes into a serving dish, dressing with the brown butter.
Apple Pomegranate Salad
Ingredients:
- 4 -5 large apples, peeled and cut into small pieces
- pomegranate seeds, from at least 2 pomegranates
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 5 tablespoons powdered sugar
- pecans
- raisins
- banana Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 15 mins
Total Time: 15 mins
- 1 Whip cream with vanilla and sugar.
- 2 Combine the whipped cream with the apples and pomegranates.
- 3 Add any other toppings you like such as pecans, bananas, raisins, etc.
Home-Style Gravy
Ingredients
Pan drippings from roast turkey
1/4 cup all-purpose flour
Chicken broth or water
Directions
1. Transfer turkey to a serving platter. Strain pan drippings into a large measuring cup. Skim fat from drippings; reserve. Place 1/4 cup of the fat in a medium saucepan. Stir in flour. Add enough broth or water to drippings in the measuring cup to equal 2 cups.
2. Add all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Makes 2 cups (8 to 10 servings). Recipe may be doubled.
No comments:
Post a Comment