As long as we have wine, Thanksgiving will be fine!
In addition to your friends and family, a job you really love and that fun vacation you took this Summer my Thanksgiving Day Cheat Sheet is one more thing you'll be giving thanks for this year! Thanksgiving has always been my “spirit holiday” and after hosting for over fifteen years, and making some mistakes along the way, I’ve definitely learned a few things
As you tackle the plethora of recipes you pretty much only make once a year, questions invariably emerge. How many cups in a quart? To stuff or not to stuff? How many pounds of turkey per person? What was I thinking inviting thirty people over for Thanksgiving? Bookmark this page right now to save yourself a panic attack in front of thirty of your closest friends and family members and scroll down for ALL my advice on Necessary Equipment, Liquid/Dry Measure Equivalents, a little Culinary Vocabulary and 6 Tips & Tricks that will help get you through this crazy, culinary marathon!
MEAT THERMOMETER: You've put a lot of effort into this meal so why risk a dried out or undercooked turkey? Eliminate the guesswork by using a good quality, digital read thermometer with a roasting probe and you'll never ruin another piece of meat again! Just insert the probe into the deepest part of the thigh (being careful not to hit any bones) and roast the turkey until the thermometer reads 170 degrees. The bird should then rest for 20-30minutes before carving during which time it will continue to cook just enough and the juices will redistribute resulting in a juicier turkey.
ELECTRIC CARVING KNIFE: Rather than struggling with that dull, old Chef's knife that's been siting in your knife block needing sharpening for the past 5 years (or more), do yourself a favor and invest in an electric knife for occasions like this. A good electric knife will make carving that ginormous 25 pound bird feel like running a hot knife through butter.
BULB BASTER: Rather than risk burning your hand trying to clumsily baste your turkey with a metal spoon, the handy dandy bulb baster makes basting your bird with its beautiful juices a snap! Definitely worth the very minimal investment.
ROASTING PAN WITH RACK: If you plan on hosting Thanksgiving on a yearly basis, a good quality roasting pan should be the first piece of equipment you invest in. A rack is important to keep the bird off the bottom of the pan where you can also roast vegetables, potatoes and herbs OR just collect all those heavenly juices to make your gravy. Keep in mind though, the same pan you roast your 20 lb Thanksgiving turkey wouldn't be appropriate to roast your weeknight 5 lb. chicken, you'll need a smaller pan for that.
TURKEY PLATTER, SERVING DISHES, SPOONS: After your cooking marathon the last thing you want to encounter is a shortage of serving platters, dishes, or serving spoons. Have a nice serving platter specifically for the turkey and set our your serving dishes and bowls the night before along with their corresponding serving piece to eliminate any confusion.
1 gallon = 4 quarts = 8 pints = 16 cups = 128 ounces = 3.8 liters
1 Tablespoon = 3 teaspoons = 1/2 fluid ounce
1/4 cup = 4 tablespoons = 12 teaspoons = 2 ounces
1 pint = 2 cups = 16 ounces
1 cup = 8 ounces
4 cups = 1 quart
4 quarts = 1 gallon
BASTE: to moisten with liquid (usually using the drippings or other liquids in the bottom of a roasting pan) during the cooking process. This task is usually done using your bulb baster.
GIBLETS: the edible organ meat of poultry which most commonly includes the heart, liver and gizzard. The giblets (along with the neck) are usually packaged together and inserted into the bird's neck cavity. Be sure to remove prior to roasting or stuffing!
SPATCHCOCK: the removal of the backbone of a bird such as a chicken or turkey which allows it to cook more quickly; also called butterflying.
TURDUCKEN: a dish consisting of a deboned chicken stuffed into a deboned duck which is then stuffed into a deboned turkey. Once assembled, it is then either braised, roasted, grilled or barbequed.
Be sure to give yourself enough time to thaw your turkey. It takes 1 day for every 3 pounds to defrost so get out your calculators and do the math. Or, you could save yourself the trouble and purchase a fresh turkey, just be sure to check the purchase date on the label.
To achieve the most delicious stuffing humanly possible, cook it inside the turkey! Just be sure to adjust your cooking time accordingly. A stuffed turkey can take a half hour to an hour longer than it would take to cook one that's not stuffed - another great reason to invest in a good quality meat thermometer! If you have stuffing leftover that won't fit in the bird, put it in a buttered casserole dish and cook it alongside the turkey.
After experimenting for years with different rubs and brines, it turns out the secret to a cooking-magazine-cover ready turkey is butter! Add some chopped herbs such as sage and thyme to some softened butter, mix well and slather the bird on top of as well as under the skin for maximum moistness. Just be sure when working under the skin not to tear it and all those juices make for a delicious gravy too!
In addition to the turkey drippings, my secret to delicious gravy is to add some Cognac towards the end which really gives it fabulous depth of flavor!
Make as many things in advance as humanly possible. This might sound like common sense but even something simple like having your veggies washed and prepped the night before will save you plenty of time.
In addition to your friends and family, a job you really love, and/or that fun vacation you took this Summer, our Thanksgiving Day Cheat Sheet is one more thing you’ll be giving thanks for this year! As you tackle the plethora of recipes you pretty much only make once a year, questions invariably emerge. How many cups in a quart?... Read More
The post The Glamorous Gourmet’s Thanksgiving Day Cheat Sheet! appeared first on The Glamorous Gourmet.
In addition to your friends, family, a job you love, and that dream vacation you took this Summer, our Thanksgiving Day Cheat Sheet is one more thing you’ll be giving thanks for this year!
As you tackle the plethora of recipes you pretty much only make once a year, questions invariably emerge. How many cups in a quart? To stuff or not to stuff? How many pounds of turkey per person? What was I thinking inviting thirty people over for Thanksgiving? Bookmark this page right now to save yourself a panic attack in front of thirty of your closest friends and family members. Scroll down for all our advice on Necessary Equipment, Liquid/Dry Measure Equivalents, a little Culinary Vocabulary, and 6 Tips & Tricks that will help get you through this crazy, culinary marathon!
Necessary Equipment
Thermometer: You’ve put alot of effort into this meal so why risk a dried out or undercooked turkey? Eliminate the guesswork by using a good quality, digital read thermometer with a roasting probe and you’ll never ruin another piece of meat again! Just insert the probe into the deepest part of the thigh (being careful not to hit any bones) and roast the turkey until the thermometer reads 170 degrees. The bird should then rest for 20-30 minutes before carving during which time it will continue to cook just enough and the juices will redistribute resulting in a juicier turkey.
Electric carving knife: Rather than struggling with that dull, old Chef’s knife that’s been siting in your knife block needing sharpening for the past 5 years (or more), do yourself a favor and invest in an electric knife for occasions like this. A good electric knife will make carving that ginormous 25 pound bird feel like running a hot knife through butter.
Bulb Baster: Rather than risk burning your hand trying to clumsily baste your turkey with a metal spoon, the handy dandy bulb baster makes basting your bird with its beautiful juices a snap! Definitely worth the very minimal investment.
Roasting Pan with Rack: If you plan on hosting Thanksgiving on a yearly basis, a good quality roasting pan should be the first piece of equipment you invest in. A rack is important to keep the bird off the bottom of the pan where you can also roast vegetables, potatoes and herbs OR just collect all those heavenly juices to make your gravy. Keep in mind though, the same pan you roast your 20 lb Thanksgiving turkey wouldn’t be appropriate to roast your weeknight 5 lb. chicken, you’ll need a smaller pan for that.
Turkey platter, serving dishes, & spoons: After your cooking marathon the last thing you want to encounter is a shortage of serving platters, dishes, or serving spoons. Have a nice serving platter specifically for the turkey and set our your serving dishes and bowls the night before along with their corresponding serving piece to eliminate any confusion.
Liquid/Dry Measure Equivalents
1 gallon = 4 quarts = 8 pints = 16 cups = 128 ounces = 3.8 liters
1 Tablespoon = 3 teaspoons = 1/2 fluid ounce
1/4 cup = 4 tablespoons = 12 teaspoons = 2 ounces
1 pint = 2 cups = 16 ounces
1 cup = 8 ounces
4 cups = 1 quart
4 quarts = 1 gallon
Culinary Vocabulary
Baste: to moisten with liquid (usually using the drippings or other liquids in the bottom of a roasting pan) during the cooking process. This task is usually done using your bulb baster.
Giblets: the edible organ meat of poultry which most commonly includes the heart, liver and gizzard. The giblets (along with the neck) are usually packaged together and inserted into the bird’s neck cavity. Be sure to remove prior to roasting or stuffing!
Spatchcock: the removal of the backbone of a bird such as a chicken or turkey which allows it to cook more quickly; also called butterflying.
Turducken: a dish consisting of a deboned chicken stuffed into a deboned duck which is then stuffed into a deboned turkey. Once assembled, it is then either braised, roasted, grilled or barbequed.
6 Thanksgiving Tips & Tricks:
1.) Be sure to give yourself enough time to thaw your turkey. It takes 1 day for every 3 pounds to defrost so get out your calculators and do the math. Or, you could save yourself the trouble and purchase a fresh turkey, just be sure to check the purchase date on the label.
2.) To achieve the most delicious stuffing humanly possible, cook it inside the turkey! Just be sure to adjust your cooking time accordingly. A stuffed turkey can take a half hour to an hour longer than it would take to cook one that’s not stuffed – another great reason to invest in a good quality meat thermometer! If you have stuffing leftover that won’t fit in the bird, put it in a buttered casserole dish and cook it alongside the turkey.
3.) After experimenting for years with different rubs and brines, it turns out the secret to a cooking-magazine-cover ready turkey is butter! Add some chopped herbs such as sage and thyme to some softened butter, mix well and slather the bird on top of as well as under the skin for maximum moistness. Just be sure when working under the skin not to tear it and all those juices makes for a delicious gravy too!
4.) In addition to the turkey drippings, my secret to delicious gravy is to add some Cognac towards the end which really gives it fabulous depth of flavor!
5.) Make as many things in advance as humanly possible. This might sound like common sense but even something simple like having your veggies washed and prepped the night before will save you plenty of time.
6.) To highlight your beautiful meal, as well as appease your guests, it ALWAYS helps to have the right wines! We have 10 selections all picked out for your at The Wine Atelier, click here to view.
Wishing you and your family a very Happy and Delicious Thanksgiving,
Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.
During this season of giving thanks, well for this week at least, I am SO thankful for pumpkin! From Starbucks' infinitely sippable Pumpkin Spice Latte to Publix's deliciously scoopable Pumpkin Pie Ice Cream, I adore ALL things pumpkin. And here’s the truth: nothing embodies Fall quite like it!
Living in Florida where it's Summer all year long, leaves only a small window of opportunity to indulge my penchant for pumpkin. So when Fall finally arrives, this recipe for Pumpkin Pie Trifle goes striaght to the top of my "To Do" list! It’s so good, this dish has actually replaced pumpkin pie at our Thanksgiving table, yes - you heard me - it has R E P L A C E D it! But before you start to question my sanity (we can tackle that another time), let me explain.
In addition to being a pumpkin fanatic, I'm a big fan of the trifle as well and for a few compelling reasons: (1) it allows you to combine a variety of your favorite flavors and textures into one dish, (2) it brings the "wow" factor and looks beautiful on your holiday table, (3) it can be made the day before your meal and it actually improves overnight in the fridge as the flavors meld, and (4) it also travels remarkably well and is an excellent choice if you have to bring dessert to a lucky friend or family member's house.
Interested yet?
Historically speaking, the trifle originated in England in the 1500's and evolved from a similar dessert known as a "fool" (which might explain why Steve likes it so much - sorry, Honey!). Initially this dessert was made of thick cream flavored with rosewater, sugar and ginger. It wasn't until decades later that eggs were added and a custard was poured over the bread which was soaked in alcohol. While some people consider the inclusion of gelatin to be a recent variation, the earliest known recipe to include jelly dates from 1747. The well-known poet Oliver Wendell Holmes also wrote of trifles containing jelly in 1861.
Some trifles contain alcohol such as port, or, more commonly, sweet sherry or Madeira. Non-alcoholic versions may use sweet juices or soft drinks such as ginger ale, since some form of liquid is necessary to moisten the cake layers. Today, the ingredients are usually arranged in layers with fruit and bread or cake on the bottom, and custard and cream on top.
In order to display this dessert's beautifully colorful layers, I recommend investing in a trifle bowl designed specifically for this purpose. Crate and Barrel's Miranda Trifle Bowl ($29.95) is a wonderful basic to add to your culinary collection but any deep glass bowl will work. Once you discover how easy trifles are to make and how delicious they can be I think you'll be hooked! Plus, you can adapt them to suit just about any holiday.
To pair with the Pumpkin Pie Trifle, something lusciously sweet and decadent like a Late Harvest Gewürztraminer or Canadian Ice Wine is sheer perfection. When pairing wine with a dessert or something sweet, you want the wine to be as least as sweet as the dish but preferably sweeter in order to avoid any clashing of flavors. I hope you enjoy this recipe and wishing you a delicious and Happy Thanksgiving!
PRINT RECIPE"PUMPKIN PIE TRIFLE”
Makes 6-8 servings
INGREDIENTS
2 (15-ounce) packages pumpkin bread mix
1 (4.6-ounce) box cook-and-serve vanilla pudding mix
2 (15-ounce) cans pure pumpkin
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1/2 cup packed light brown sugar
1 (16-ounce) container whipped topping (such as Cool Whip)
1/2 cup gingersnaps, roughly chopped
INSTRUCTIONS
Bake the pumpkin bread according to the package directions and cool completely (can be done the day before you assemble the trifle).
Meanwhile, prepare the pudding and set aside to cool (can also be done a day in advance).
Once ready to assemble the trifle, stir the canned pumpkin, brown sugar, and spices into the pudding.
Next, you’re going to create your layers. Cube 1 batch of the pumpkin bread and arrange the cubes in a layer in the bottom of your trifle bowl. For a more stylish presentation, press the bread pieces flush against the glass bowl so they are easily visible. Depending on the size of your bowl, you may be able to make a double layer of the bread cubes. When you’re done with your first layer of pumpkin bread cubes, pour 1/2 of the pudding mixture over the layer and smooth to make it appear relatively even. Next, add a layer of whipped topping on top of the pudding mixture so from the outside of the bowl you can see two distinct layers. Repeat with the remaining pumpkin bread, pudding, and whipped topping.
When assembling the trifle the night before (recommended), simply cover it with plastic wrap and refrigerate overnight. Remove the trifle from the fridge + sprinkle the top with the chopped gingersnaps about a half hour before serving. Enjoy!
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” – Oprah Winfrey During this season of giving thanks, well for this week at least, I am thankful for pumpkin! From Starbucks’ infinitely sippable Pumpkin Spice Latte to Publix’s deliciously scoopable Pumpkin Pie Ice Cream,... Read More
The post Thanksgiving Deliciousness: Pumpkin Pie Trifle! appeared first on The Glamorous Gourmet.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” – Oprah Winfrey
During this season of giving thanks, well for this week at least, I am thankful for pumpkin! From Starbucks’ infinitely sippable Pumpkin Spice Latte to Publix’s deliciously scoopable Pumpkin Pie Ice Cream, I adore all things pumpkin. Nothing embodies Fall quite like it.
Living in Florida where it’s basically Summer all year long only leaves a small window of opportunity to indulge my enduring penchant for pumpkin. So when Fall finally arrives, this recipe for Pumpkin Pie Trifle goes right to the top of my “To Do” list! This dish has actually replaced pumpkin pie at our Thanksgiving table, yes – you heard me – r e p l a c e d it! That’s how utterly delicious it is but before you start to question my sanity (we can get to that some other time), let me explain.
I’m a big fan of the trifle for a few reasons: (1) it allows you to combine a variety of your favorite flavors and textures in one dish, (2) it has a fabulous “wow” factor and looks beautiful on your holiday table, (3) it can be made the day before your meal and only improves overnight in the fridge as the flavors meld, and (4) it also travels remarkably well and makes an excellent choice if you have to bring dessert to a lucky friend or family member’s house.
Historically speaking, the trifle originated in England in the 1500’s and evolved from a similar dessert known as a “fool” (which might explain why Steve likes it so much). Initially this dessert was made of thick cream flavored with rosewater, sugar and ginger. It wasn’t until decades later that eggs were added and a custard was poured over bread soaked in alcohol. While some people consider the inclusion of gelatin to be a recent variation, the earliest known recipe to include jelly dates from 1747, and the poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861. Some trifles contain alcohol such as port, or, more commonly, sweet sherry or Madeira. Non-alcoholic versions may use sweet juices or soft drinks such as ginger ale, since some form of liquid is necessary to moisten the cake layers. Today, the ingredients are usually arranged in layers with fruit and bread or cake on the bottom, and custard and cream on top.
In order to display this dessert’s beautifully colorful layers, I recommend investing in a trifle bowl designed specifically for this purpose. Crate and Barrel’s Miranda Trifle Bowl ($29.95) is a great basic to add to your culinary repertoire but any tall glass bowl will work. Once you discover how easy trifles are to make and how delicious they can be I think you’ll be hooked!
To pair with the Pumpkin Pie Trifle, a Late Harvest Gewürztraminer or Ice Wine will work very nicely. I hope you enjoy this recipe and you and you family have a very delicious and Happy Thanksgiving!
Cheers,
Pumpkin Pie Trifle
2 (15-ounce) packages pumpkin bread mix
1 (4.6-ounce) box cook-and-serve vanilla pudding mix
2 (15-ounce) cans pure pumpkin
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 cup packed light brown sugar
1 (12-ounce) container whipped topping (such as Cool Whip)
1/2 cup gingersnaps, roughly chopped
Directions:
Bake the pumpkin bread according to the package directions and cool completely (can be done the day before you assemble the trifle). Meanwhile, prepare the pudding and set aside to cool (can also be done a day in advance). Stir the canned pumpkin, brown sugar, and spices into the pudding. Cube 1 batch of the pumpkin bread and arrange in the bottom of a trifle bowl. Depending on the size of your bowl, you may have some leftover. Pour 1/2 of the pudding mixture over the pumpkin bread and smooth to make a relatively even layer. Then add a layer of whipped topping on top so from the outside of the bowl you can see two distinct layers. Repeat with the remaining pumpkin bread, pudding, and whipped topping. If preparing the day before, simply cover with plastic wrap and refrigerate overnight. Once ready to serve, sprinkle the top with the chopped gingersnaps. Enjoy!
This week's Wine Word of the Week is "Botrytis" and was suggested by fellow wine lover, Jim Chard- thanks for the suggestion, Jim!Botrytis (aka Botrytis cinerea) is a type of fruit fungus which can affect wine grapes with delicious results. While fungus is normally thought of as a bad thing, especially when it comes to things we ingest, grapes affected by Botrytis can produce wines with a delightfully sweet, honeyed, viscous character. These wines include some of the most expensive sweet white wines in the world such as Bordeaux’s Sauternes, Hungary’s Tokaji Aszú, or Germany’s Trockenbeerenauslese.In order for the mold to form, heat and moisture levels in the vineyard must be ideal and the grapes have to be perfectly ripe. Botrytis, or “noble rot” as it is also called, causes the grapes to dehydrate and shrivel into unattractive, moldy raisins which have very concentrated flavor. Because the grapes are dehydrated, the amount of juice present is much less than in juicy, ripe grapes intended for dry wine production. Less juice per grape makes these wines more labor, time, and resource intensive to produce.While Botrytis is necessary for the production of these wines, there are instances where its presence in the vineyard is not a good thing. In vineyards growing grapes intended for dry wine production, the occurrence of Botrytis can be a nightmare. Even when Botrytis does occur at the right time, if the weather does not dry out and allow the grapes to dehydrate, grey rot can take over which can also be disastrous. Because the optimal vineyard conditions do not occur every year, some producers skip entire vintages of making their botrytized wines. So even with all of our modern technological advances, Mother Nature ultimately has the final say in the production of these deliciously elegant wines.Thanks again for your suggestion, Jim! If you’d like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club (a $50 value!) but remember - you have to play to win so make your suggestion now!Cheers,
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