Thanksgiving Recipe Week: Brined and Slow Baked Turkey

It can be difficult to get a large, whole bird in Australia before December. In the past, I have been able to order a 10-12 kilo bird from IGA or Coles. We have a smaller oven this year, so I did with a 7 kilo bird (about 15 pounds). It was delicious! This year, I pre-ordered some large turkey roasting bags (I usually can get them on ebay or I pick them up for pennies when I visit North America). I used one bag to brine and another to bake. Here is what I did:

 

Brine recipe:

1 part brown sugar to 4 parts salt (I used ½ cup brown sugar and 2 cups kosher salt)

4 cups salt-free vegetable broth (stock)

½ cup chopped fresh sage

½ cup chopped fresh parsley

1 heaping teaspoon of dried thyme (couldn’t find fresh, and this worked out well)

2 tsp whole peppercorns

 

On a stovetop, combined the vegetable broth, sugar and salt in a saucepan and warm to help the sugar and salt melt. Cool completely. Continue reading “Thanksgiving Recipe Week: Brined and Slow Baked Turkey”

Thanksgiving Recipe week: Key Lime Pie

img_20161117_124046424This recipe is a little fussy, but, oh, so worth it. I like doing everything as much from scratch as possible, but in a pinch, you can easily use a store bought pie crust. I highly recommend the meringue—sans meringue, it isn’t quite the same.

 

 

 

Crust:

1 1/4 cups plain / unbleached flour

¼ tsp salt

1/3 cup butter

4 tablespoons cold water

 

Combine flour and salt in a bowl, Add butter and using a pastry cutter or fork, cut in until the mixture is combined and crumbly. Adding 1 tbsp at a time, use the water to slowly moisten the mixture (you might need more or less water, depending on the humidity in your area). It should be a firm dough, but not crumbly, and not wet.

Roll in a ball, then using a rolling pin, roll to the size of your pie plate. Pinch the edges to make the pastry look pretty. Prick the bottom of the pasty with a fork to create vents and prevent bubbling.

Bake at 450°F / 230°C for about 10 minutes till golden. Cool on a wire rack whilst making the filling. Continue reading “Thanksgiving Recipe week: Key Lime Pie”

Thanksgiving Recipe week: Slow Cooker Holiday Stuffing

I don’t have a great track record with stuffing. My mother makes a great stuffing- and never strayed from the recipe so long as I’ve known her. Similar to that, Australians seem to have the same stuffing in every roasted chook in every chook shop in every state. It’s not good and it’s not bad—but it is the same. Every. Single. Time.

 

I decided to create something better, and began experimenting on some of these basic recipes. But it didn’t go as well as I hoped. Then I tried doing recipes word for word—but they didn’t turn out as I hoped, either, and the seasonings were…. Meh. I tried cooking it in the bird, out of the bird, with apples, without apples, with nuts, with seeds, and nut-free, seed-free, with sausage, with butter, without butter, in the oven, in the microwave—everything. It just didn’t work the way I hoped.

 

stuffingThen I tried the slow cooker. It wasn’t doing anything anyway….just sitting there, hoping for a Thanksgiving use. So I tried it. With a simple recipe. And after years of attempts—I got it right. Super yummy and moist—just the right amount. YES!!!  And it is delicious!!!

 

Just like my succotash recipe, I recommend this for any time of year. Continue reading “Thanksgiving Recipe week: Slow Cooker Holiday Stuffing”

Thanksgiving Recipe week: Succotash

Thanksgiving is my favourite holiday! Since moving out of the US, is it is thing I wanted most to share with my new friends and family. So, in celebration of my international friend and family, I am sharing some of my favourite Thanksgiving recipes over the next few days!

 

The first of my favourites is succotash. 

Scared to pronounce it? Think of Bugs Bunny and Yosemite Sam—“Sufferin’ Succotash!”

 

 

Well, succotash isn’t “sufferin'” at all—it is deliciously living big– and it is even vegan! And it is super yummy! This is a great recipe for Thanksgiving. But don’t limit it to Thanksgiving- it is great as a main dish, or anytime as a side dish to grilled chicken or rissoles.

 

Succotash is made from the “Three Sisters” of the Haudenosaunee (Iroquois).  This powerful and influential nation resides in the north eastern part of North America, covering both the US and Canada, including the area of New York where I grew up. The “Three Sisters”- are corn, beans and squash, or pumpkin. Haudenosaunee planted these in a system called “interplanting.” First, they planted corn and waited it for it to start to sprout- about two or three weeks. Then they planted green or wax (yellow) beans. The beans contribute nitrogen to the soil, helping the corn to grow—the corn stalks themselves serves as bean poles. In rows between the corn and beans, they planted squash and pumpkin at the same time they planted the corn. The large leaves of the pumpkin plants shaded the earth, keeping the soil moist. These can be combined in many ways, but my favourite is succotash! Continue reading “Thanksgiving Recipe week: Succotash”

Nov 2016 Visiting Teaching Cards and Raspberry Sauce Recipe!

I confess, I *love* visiting teaching during the General Conference months! Such a great selections to share with the women I know and love, and the spirit of this past general conference was especially beautiful and loving for me.  The printable visiting teaching card and recipe is here: vt-message-11-2016. Just print (front and back) on card-stock, and deliver or add an address and stamp and post to the women you visit teach.

 

raspberry-sauceI love cranberry sauce! But for my family, the taste is generally to tart for them- especially the kids. Plus, it can be very hard to find fresh or frozen cranberries in Australia. So I created this recipe to put smiles on the faces of all who taste it! (For those who love cranberry, but not typical cranberry sauce, see below the Raspberry Sauce recipe for a cranberry version of this recipe!)

Continue reading “Nov 2016 Visiting Teaching Cards and Raspberry Sauce Recipe!”