Pumpkin Bread Pudding with Creme Anglaise, Caramel Sauce, Cranberry Compote and Toasted Pecans

This is a very decadent dessert. Sometimes when entertaining for family or friends I like to make something that is over the top! I know this looks complicated but really isn’t. Each component can be made days in advance. For … Continue reading

Turkey Brine Recipe

Turkey Brine Recipe

1 cup Kosher Salt
½ cup Brown Sugar
2 Oranges, quartered
1/8 cup peppercorns
2 bay leaves
3 cinnamon sticks
1 star anise
4 sprigs Fresh Rosemary
6 sprigs Fresh Thyme
1 gallon water plus 1 gallon of ice water

The day before you roast the turkey make the brine. Bring 1 gallon (16 cups) water, Kosher Salt and Brown Sugar to a boil. Stir until salt and sugar are dissolved. Cool to room temperature. Get out 2 tall kitchen unscented trash bags. (Note the unscented part- turkey that tastes like dryer sheets isn’t what we are trying to achieve!) Put one bag inside the other. Add cooled 1 gallon of brine (the salt, sugar, water mixture), 1 gallon ice water, squeezed orange quarters and rind, peppercorns, bay leaves, cinnamon sticks, star anise, rosemary, thyme and turkey. Press air out of both trash bags. Secure with twist tie or knot bags.

Line cooler with a large 30 gallon black trash bag, (the kind you use for yard work). Place Ice in bottom of cooler inside trash bag. Put turkey and brine sealed kitchen trash bags on top of ice in cooler and add more ice on top. Soak turkey in brine for at least 8 hours, but no more than 24, turning the turkey once, half way through brining adding more ice if needed.

Pumpkin Pie Praline Cake with Brown Butter Cream Cheese Icing and Caramel Glaze

Pumpkin Pie Praline Cake with Brown Butter Cream Cheese Icing and Caramel Glaze Praline Layer 3/4 cup light brown sugar 1/3 cup unsalted butter 3 tablespoons whipping cream 3/4 cup chopped pecans toasted in a 350 F oven for 3 … Continue reading

Whipped Cream

Whipped Cream
2 cups heavy cream
1/3 cup powdered sugar
Refrigerate mixing bowls and beaters until cold. Add heavy cream and powdered sugar to cold bowl. Beat on high speed until peaks form. Refrigerate. Tip: When serving, gently spoon whipped cream from bowl. Do not stir whipped cream or it will deflate! Can be made 24 hours in advance.

Sweet ‘n Heat Roasted Sweet Potatoes

I like a little variation of flavors in my roasted sweet potatoes. Instead of the typical butter, brown sugar and cinnamon on a baked sweet potato I prefer the savory flavors of olive oil and red onion. A sprinkling of … Continue reading

Cranberry Orange Sauce

Thanksgiving Dinner is so traditional for some people that the menu never changes. If Aunt Sally’s rolls and Grandmothers dressing aren’t on the menu things just don’t seem right. Others, like my Aunt Nancy, like to change things up. You … Continue reading