Pineapple relish is incredibly versatile and easy to prepare. Try this relish as an alternative to cranberry sauce with your holiday dinner – it pairs wonderfully with meats, adds lovely color, and Continue reading
Here’s a new spin on an old favorite, a truffle that tastes like a peanut butter cup! While some truffle recipes are a bit fussy, these Chocolate Peanut Butter Truffles are super easy. You can use either creamy or chunky peanut butter, depending upon the texture you prefer. You could even substitute the peanut butter for something a little fancier, like almond butter or crème de marron. Be creative and have fun!
Ingredients (Makes about 36 truffles)
4 ounces semi sweet baking chocolate
1/2 cup peanut butter Continue reading
Don’t forget the cranberry sauce on your holiday buffet. It adds bright festive color as well as palate-cleansing flavors to your party! Here’s a recipe for a big batch. Enjoy!
Ingredients (Makes 6 cups)
6 cups fresh cranberries (24 ounces)
1 cup sugar
1 cup water
Finely diced peel (yellow part only) from 1 lemon
2 tablespoons strawberry gelatin powder (i.e., from a small box of strawberry Jello)
Step 1) Bring cranberries, sugar, and water to a boil in a . Boil gently with stirring for 2 minutes, or until most of the cranberries have “popped” (you’ll be able to hear this).
Step 2) While the cranberries are coming to a boil, peel a lemon with a vegetable peeler. This is the easiest way to remove the yellow zest from the white pith. You don’t want the white part – it’s bitter! After you have peeled off the yellow zest, dice the zest with a paring knife.
Step 3) After the cranberries have boiled for 2 minutes, stir in the lemon peel and strawberry gelatin powder. Cook for another 30 seconds, then remove from heat.
Step 4) Allow the cranberry sauce to cool in the saucepan for a while, then transfer to a serving bowl. Cranberries may be served at any temperature, but I think they taste best cold (they also set up better, and are less “liquidy” when cold). My preference would be to place the serving bowl full of cranberry sauce in the refrigerator for an hour or two (or even overnight) before serving. Enjoy!
Instead of spending the holiday weekend shopping, why not spend an afternoon making pretty jars of delicious Caramel Apple Jelly for the loved ones on your gift list? Caramel Apple Jelly takes a bit of time to prepare, but the steps are easy to follow and your kitchen will smell wonderful. As an added bonus, Caramel Apple Jelly is a very economical recipe! Pick up a few bags of apples to make applesauce or a festive German dinner, and save the cores for this recipe. You can always cut the recipe in half, to make 4 jars instead of 8.
Ingredients (makes 8 half-pints)
30 apple cores
3 cups sugar
3 cups brown sugar
6 tablespoons powdered pectin
2 tablespoons loose caramel-flavored tea
Step 1) Place apple cores and tea in a stockpot and just barely cover with water.
Step 2) Bring stockpot to a boil. Reduce heat and simmer, covered, for 20 minutes.
Step 3) Place a strainer in a slightly smaller bowl and line with a tightly woven, clean towel (or several layers of cheesecloth) as shown. It is important that there is room in the lower bowl, below the bottom of the strainer, for juice to collect!
Step 4) Carefully transfer the apple cores and juice into the towel-lined strainer. Be careful to avoid overflow… you may need to ladle a few cups of juice out of the lower bowl and into a second bowl (for temporary storage) right away. Be patient, and allow an hour or so for all of the apple juice to collect in the bottom bowl.
Step 5) Combine sugars and pectin. Set aside.
Step 6) Measure 5 cups of apple juice, and bring to a rolling boil in your stockpot.
Step 7) Add sugar mixture to stockpot and, with constant stirring, return to a rolling boil. This may take a few minutes. After a rolling boil has been maintained for one, solid minute, remove caramel apple jelly from heat.
Step 8) Ladle caramel apple jelly into sterilized, half-pint canning jars, leaving 1/4 inch headspace. Wipe jar rims clean, and top with lids and bands. Process in a boiling water bath for 10 minutes.
Jars of homemade caramel apple jelly make wonderful gifts. Remember, making jelly is a fun and economical way to make use of fruit cores!
So, you agreed to bake pie for the big dinner this week. You had high hopes of learning to make crust from scratch, complete with fancy edges, a lattice top, and all of the frou-frou that you saw on that gourmet food magazine. Then life intervened and you got busy. Don’t worry. Here at Crowded Earth Kitchen, we’ve got you covered!
To save time and sanity this holiday week, we’re starting with a store bought, roll-out pie crust. If you’re feeling obligated to make a scratch crust, that’s cool – click on the link above and we’ll walk you through it. But seriously, nobody is going to shun this awesome Pumpkin Cream Cheese Pie because you skipped a few steps with the roll-out crust. I doubt they’ll even know the difference.
Let’s get started!
1 roll-out pie crust
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 (15 oz) can pumpkin
1 cup (8 oz) evaporated milk
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon salt
Step 1) Roll pie crust into a glass pie pan. This is easiest when the pie crust has been allowed to rest on a counter top for about 10 minutes before unrolling. If you try to unroll the pie crust right from the fridge, it will crack. If you let it get too warm, it will stick. 10 minutes is just about right!
Step 2) Trim the pie crust even with the edge of the pie pan. Cut little shapes out of the scraps if you wish, to use as a garnish.
Step 3) Using an electric mixer, beat cream cheese and powdered sugar until smooth. Spread mixture on bottom of pie crust as shown.
Step 4) In a medium size mixing bowl, beat eggs and pumpkin. Add sugar, spices, and salt. Finally, add evaporated milk a little at a time until fully incorporated.
Step 6) If using small crust shapes as a garnish, set small crust shapes on a baking sheet and place in the oven for the final 10 minutes of pie baking time. Place baked crust shapes on top of the baked pie.
For many years, I was apprehensive about roasting a turkey. I’m not really sure why. The first year I hosted a Thanksgiving dinner in my own home, I ordered a turkey from a deli – precooked, with ready-made gravy on the side! At the time, it seemed like a brilliant idea. Now, I don’t understand what the fuss was all about.
Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree – if so, please join the turkey conversation by posting a comment below!
- If there’s not a big price difference between fresh and frozen, buy a fresh turkey. They’re juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound.
- Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never… not once… seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise).
- Bigger is not better. If you’re feeding a lot of people, consider buying two small turkeys (10 – 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out.
- You don’t need a special roasting pan, a baster, a “turkey bag” (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high.
Let’s get started!
1 small, fresh turkey (10 – 12 pounds)
6 sprigs of fresh rosemary
1/2 teaspoon salt
2 tablespoons butter (not margarine), melted
Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don’t accidentally use it for anything else).
Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
Step 6) Coat the outside of your turkey with melted butter. Don’t use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
Note: We are buttering our turkey skin instead of basting. It’s easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached (see photo) – this timer will pop out when your turkey is done. It’s STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 – 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don’t open the oven door before then!
Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A “tent” of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that’s not entirely necessary.
Enjoy your roasted turkey!
PS – Don’t wash that pan! In our next Crowded Earth Kitchen post, we’ll show you how to make gravy with the drippings on that turkey pan!