Y**i
发帖数: 6922 | 1 今年我第一次主办感恩节,是我的坚持,在年初就定下了这个计划.事情发生很多,需要狠
狠的感恩.
餐桌也是要准备的,大桌小桌2张桌.都是自己弄的.
开胃菜
芦笋
Endive片
三种配薯片的酱,全是自己做的.
绿的是菠菜酱,白的是鹰嘴豆酱,棕色的是茄子酱.
南瓜汤,非罐头非现成品,自己买生的南瓜自己的做的.上面的香菜是自己种的.
主菜:烤火鸡,我们买的是12.5磅重的,用的foodnetwork上的方子:Brined Herb-Crusted
Turkey with Apple Cider
配菜:
Sausage, Apple and Walnut Stuffing
Best Ever Green Bean Casserole
Creamy Garlic Mashed Potatoes
无图,白白的一堆,没啥看头.但很好吃.
Candied Sweet Potatoes with Crunchy Topping
很成功的一道红薯菜,有棉花糖,玉米脆片,Walnuts,甜甜的,鲜鲜的,老少欢喜.很多人指
定要带点回家.
甜点:Pumpkin Cupcakes
所有的做法都来自于foodnetwork,我做了整整2天的菜,洗东西洗到两个大拇指都起皮了
,看到客人吃的很开心,纷纷说好吃,都说要带点leftover回家,觉得还是很值得.
最后祝大家节日快乐,合家幸福! | w*******o
发帖数: 4857 | 2 真是能干啊！
要是能有做法就更好了！
比如这个Best Ever Green Bean Casserole | t*********d
发帖数: 1103 | | q****r
发帖数: 2285 | | c********n
发帖数: 651 | | p*d
发帖数: 1128 | 6 !!
【在 c********n 的大作中提到】
: 从厨艺到餐具无一不专业啊
| l**s
发帖数: 20567 | | i**9
发帖数: 1277 | 8 太能干了。我喜欢一家一菜。自己做一堆菜觉得太累了。 | Y**i
发帖数: 6922 | 9 这是已经烤好,准备开切了.烤火鸡我是在另外一个专门的容器里面烤的.
火鸡我们是切好了再serve的,我没拍切好后的照片.
【在 l**s 的大作中提到】
: 酒杯挺好看得
: 那只火鸡是躺着的
: 不是趴着的哈
| Y**i
发帖数: 6922 | 10 自己做一堆菜的确太累了,我居然过了个感恩节还瘦掉2磅,可见劳动量是多大啊.
【在 i**9 的大作中提到】
: 太能干了。我喜欢一家一菜。自己做一堆菜觉得太累了。
| | | Y**i
发帖数: 6922 | 11 贴方子,纯英文的,我就不翻译了:
Brined Herb-Crusted Turkey with Apple Cider Gravy
Ingredients
Brine:
• 7 quarts water
• 1 quart apple cider
• 3/4 cup kosher salt
• 1/3 cup granulated sugar
• 1 large onion, diced
• 1 large or 2 small carrots, diced
• 3 ribs celery, diced
• 1 head garlic, cut in 1/2 equatorially
• 1/2 bunch fresh rosemary
• 1/2 bunch fresh sage
• 6 bay leaves
• 1 (12 to 14 pound) turkey, free range organic is great!
Herb crust:
• 1 bunch fresh rosemary, leaves finely chopped
• 1 bunch fresh sage, leaves finely chopped
• 3 sticks butter, room temperature
• Kosher salt
Gravy:
• 1 large onion, cut into 1/2-inch dice
• 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 4 cloves garlic, smashed
• 2 Granny Smith apples, cut into 1/2-inch dice
• 5 bay leaves
• 1 cinnamon stick
• 1 bunch thyme
• Kosher salt
• 1 quart chicken stock, divided
• 2 cups apple cider, divided
• 1/2 to 3/4 cup all-purpose flour
Directions
Special equipment: butcher's twine
To brine the turkey: Combine all of the ingredients for the brine in a large
container. Add the turkey and let it brine in the refrigerator for 2 to 3
days.
To prepare the turkey for cooking: Remove the turkey from the brine the
night before roasting and pat it thoroughly dry with paper towels. Combine
the rosemary, sage, and butter for the herb crust in a small bowl. Season,
to taste, with kosher salt. Work the butter under the skin of the turkey and
massage it into the breasts and the legs. Massage the butter on the outside
of the skin as well. Tie the legs together over the breast so they will
protect it during cooking and help keep it moist and juicy.
Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay
leaves, cinnamon stick and thyme in a roasting pan and season with salt.
Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED
! Yes, that's right, uncovered. This will help the skin dry out and become
really brown and crispy. Make sure that there is no raw food near the turkey
in the refrigerator. After refrigerating overnight, the turkey is ready to
go in the oven.
Preheat the oven to 450 degrees F.
Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting
pan. Roast the turkey in the preheated oven until the skin gets really nice
and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the
remainder of the cooking time. Baste the turkey every 30 minutes or so and
add more stock to the roasting pan, if needed. Cook about 17 minutes per
pound. Once it gets to the proper color, tent the turkey with aluminum foil
to prevent it from getting too dark.
Remove the turkey from the oven when an instant-read thermometer inserted in
the thickest part of the turkey registers 160 degrees F. Make sure that the
thermometer is not touching a bone when doing the reading. When the turkey
has reached the proper temperature, remove it from the roasting pan to a
cutting board and let it rest for at least 30 minutes. Cover loosely with
aluminum foil.
Strain all the veggies over a bowl to separate them from the stock/mixture.
Discard the veggies. Skim off the fat and add it to the roasting pan. This
is the fat for the roux. Put the roasting pan over 2 burners and over a low
heat and whisk in the flour. Cook until the mixture looks like wet sand,
about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider,
remaining chicken stock and the stock/cider mixture. Cook until the mixture
has thickened and reached a gravy consistency. Taste and adjust the
seasoning. Pour into a serving pitcher or bowl.
Carve the turkey, transfer to a serving platter and serve with the gravy.
Cook's Note: Don't fight over the drumsticks.
Give thanks for such a great turkey!!! | Y**i
发帖数: 6922 | 12 Sausage, Apple, and Walnut Stuffing
Ingredients
• Extra-virgin olive oil
• 1 large onion, finely diced
• 3 ribs celery, finely diced
• Kosher salt
• 3 cloves garlic, smashed and finely diced
• 1 pound spicy sausage, casing removed, broken up into bite-size
chunks
• 3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
• 1 cup apple cider
• 1/2 bunch sage, leaves finely chopped
• 3/4 cup coarsely chopped walnuts
• 10 cups stale rustic bread, crusts discarded, cut into 1-inch
cubes; or fresh bread slices toasted until crispy but no color, cut into 1-
inch cubes
• 2 to 3 cups chicken stock
Directions
Coat a large saute pan, over medium heat, with olive oil and add the onions
and celery. Season with salt and cook until the veggies start to become soft
and are very aromatic. Add the garlic and cook for another 1 to 2 minutes.
Add the sausage and cook until the sausage browns. Stir in the apples and
apple cider and cook until the apples start to soften, about 3 to 4 minutes.
Sprinkle in the sage leaves and the walnuts and turn off the heat.
Preheat the oven to 350 degrees F.
Add the diced bread and toss together. Pour in the chicken stock and knead
with your hands until the bread is very moist, actually wet. Taste to check
for seasoning and season with salt, if needed, (it does). Transfer to a
large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot
all the way through and crusty on top.
Remove from the oven and serve.
MMMMM...stuffing! | Y**i
发帖数: 6922 | 13 Best Ever Green Bean Casserole
Ingredients
For the topping:
• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to
combine. Coat a sheet pan with nonstick cooking spray and evenly spread the
onions on the pan. Place the pan on the middle rack of the oven and bake
until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times
during cooking. Once done, remove from the oven and set aside until ready to
use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and
2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and
blanch for 5 minutes. Drain in a colander and immediately plunge the beans
into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring
occasionally, until the mushrooms begin to give up some of their liquid,
approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook
for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to
combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease
the heat to medium-low and add the half-and-half. Cook until the mixture
thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green
beans. Top with the remaining onions. Place into the oven and bake until
bubbly, approximately 15 minutes. Remove and serve immediately.
Yield: 4 to 6 servings | Y**i
发帖数: 6922 | 14 Creamy Garlic Mashed Potatoes
Ingredients
• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan
Directions
Peel and dice potatoes, making sure all are relatively the same size. Place
in a large saucepan, add the salt, and cover with water. Bring to a boil
over medium-high heat and then reduce heat to maintain a rolling boil. Cook
until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat
until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the
garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes
so that mixture thickens and then serve. | Y**i
发帖数: 6922 | 15 Candied Sweet Potatoes with Crunchy Topping
Ingredients
• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• Salt
• 3/4 cups chicken broth
• 1/3 cup brown sugar
• 3 tablespoons butter plus 2 tablespoons melted
• 1 generous pinch pumpkin pie spice
• Freshly ground black pepper
• 1 1/2 cups corn cereal (recommended: Corn Flakes)
• 1/2 cup pecans, chopped
• 2 tablespoons maple syrup
• 1 1/2 cups mini marshmallows
Directions
Place the sweet potatoes in a large pot. Add enough cold water to cover by 2
inches. Add a generous pint of salt and bring to a boil over medium-high
heat. Cook until the potatoes are slightly soft but still hold their shape,
10 to 12 minutes. Strain and place back in the pot.
Combine the chicken broth and brown sugar in a 10-inch skillet over medium
heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of
butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to
combine. Add the cooked sweet potatoes and gently toss to coat. Cook until
the liquid has reduced down and is a syrupy consistency and the sweet
potatoes are tender, about 5 minutes, making sure to stir every minute.
In a large bowl combine the corn cereal, pecans, maple syrup, and 2
tablespoons melted butter and stir until combined. Set aside.
Top the sweet potatoes with an even layer of marshmallows and let cook for 3
minutes to allow them to melt a bit. Top with the crunchy topping. Reduce
heat to low and cook until marshmallows are completely melted, about 2
minutes. | Y**i
发帖数: 6922 | 16 Easy Appetizer Recipes
Ham and Endive Spears (No. 25)
Pulse 1/4 pound diced ham, 1/4 cup chopped dill pickle, 2 scallion whites
and 2 tablespoons mayonnaise in a food processor until combined. Spoon onto
endive spears. Top with sliced scallions.
Salmon-Wrapped Asparagus (No. 38)
Blanch asparagus in boiling salted water until crisp-tender. Drain, then
cool in ice water. Drain and pat dry. Wrap each spear with a thin slice of
smoked salmon. Combine 1/4 cup each sour cream and mayonnaise with 2
tablespoons finely chopped dill; spread on the asparagus. | Y**i
发帖数: 6922 | 17 White Bean and Roasted Eggplant Hummus
Ingredients
• 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut
into 2-inch pieces
• Olive oil, for drizzling, plus 1/3 cup
• Kosher salt, for seasoning, plus 1/2 teaspoon
• Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup loosely packed fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice (from about 1 lemon)
• 1 clove garlic
• 1 hothouse cucumber, cut into 1/4-inch thick slices
Directions
Preheat the oven to 450 degrees F and place an oven rack in the middle.
Place the eggplant on a parchment paper-lined baking sheet. Drizzle with
olive oil and season with salt and pepper. Roast for 20 to 25 minutes until
golden brown. Set aside to cool.
In the bowl of a food processor, combine the cooled eggplant, beans, parsley
, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse
until the mixture is coarsely chopped. With the machine running, gradually
add 1/3 cup of olive oil until the mixture is creamy. Season with salt and
pepper, to taste.
Place the hummus in a dipping bowl and serve with the cucumber slices.
Alternatively, spoon the hummus over the cucumber slices and arrange on a
serving platter. | Y**i
发帖数: 6922 | 18 Spanish Dip
Ingredients
• 1 1/2 cups white beans, reserved from Spicy Spinach Stew recipe
• 1/4 cup spinach, reserved from Spicy Spinach Stew recipe
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 4 pita pockets
Directions
In the bowl of a food processor combine the white beans, spinach, garlic,
cumin and lemon juice. Season with salt and pepper and pulse until almost
smooth. With the machine running, drizzle in the olive oil until completely
incorporated. If the consistency is too thick add a couple of tablespoons of
warm water.
Cut the pita pockets into quarters and toast. Transfer the hummus to a
serving bowl and serve with the pita.
Lemon-Garlic Chick Pea Dip
Ingredients
• 1 (15-ounce) can chick peas, drained
• 1 clove garlic, cracked from skin
• 1 lemon, zested and juiced
• 4 to 5 sprigs fresh thyme leaves, stripped from stems
• Coarse salt and pepper
• A few drops hot sauce, to taste
• 1/4 cup extra-virgin olive oil eyeball it
Directions
Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper
and hot sauce in food processor. Turn processor on and stream in the extra-
virgin olive oil. Transfer the dip t a dish and surround with veggies and
chips. That'll keep the munching going on until dinner! | Y**i
发帖数: 6922 | 19 Pumpkin Cupcakes
Ingredients
Pumpkin Cupcakes:
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
Maple Cream Cheese Frosting:
• 1 (8-ounce) block cream cheese
• 2 tablespoons butter, at room temperature
• 2 tablespoons pure maple syrup
• 2 cups powdered sugar
• Chopped toasted pecans, for topping
Directions
For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup)
muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice,
nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
In a large bowl, add the butter and the sugar. Beat with a hand-held mixer
until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the
vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry
mixture into the wet mixtures together until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake
until the tops turn golden brown and a toothpick inserted in the center of
the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the
oven to a wire rack and cool completely before frosting .
For the cream cheese frosting: Add the cream cheese, butter, maple syrup,
and salt to a large bowl and beat until creamy. Gradually add the powdered
sugar until thoroughly combined.
Top the cupcakes with the frosting and chopped pecans. | Y**i
发帖数: 6922 | | | | s**n
发帖数: 6126 | 21 太专业啦，餐具到食物都太赞了
【在 Y**i 的大作中提到】
: 今年我第一次主办感恩节,是我的坚持,在年初就定下了这个计划.事情发生很多,需要狠
: 狠的感恩.
: 餐桌也是要准备的,大桌小桌2张桌.都是自己弄的.
: 开胃菜
: 芦笋
: Endive片
: 三种配薯片的酱,全是自己做的.
: 绿的是菠菜酱,白的是鹰嘴豆酱,棕色的是茄子酱.
: 南瓜汤,非罐头非现成品,自己买生的南瓜自己的做的.上面的香菜是自己种的.
: 主菜:烤火鸡,我们买的是12.5磅重的,用的foodnetwork上的方子:Brined Herb-Crusted
| s******3
发帖数: 343 | | j****0
发帖数: 1001 | | i**9
发帖数: 1277 | | f**********h
发帖数: 1593 | | s*******7
发帖数: 2880 | | s*******7
发帖数: 2880 | | b*****d
发帖数: 1900 | 28 super zan.
what's the white sauce on Asparagus?
【在 Y**i 的大作中提到】
: 今年我第一次主办感恩节,是我的坚持,在年初就定下了这个计划.事情发生很多,需要狠
: 狠的感恩.
: 餐桌也是要准备的,大桌小桌2张桌.都是自己弄的.
: 开胃菜
: 芦笋
: Endive片
: 三种配薯片的酱,全是自己做的.
: 绿的是菠菜酱,白的是鹰嘴豆酱,棕色的是茄子酱.
: 南瓜汤,非罐头非现成品,自己买生的南瓜自己的做的.上面的香菜是自己种的.
: 主菜:烤火鸡,我们买的是12.5磅重的,用的foodnetwork上的方子:Brined Herb-Crusted
| t********r
发帖数: 369 | |
|
