Citrus Poultry

While this recipe was originally made for Turkey, it would be great for a whole Chicken as well! 

Ingredients 


20 lb turkey (can use smaller just decrease the amount of below ingredients)
1/2 cup coarse kosher salt
15 clemintines - grate peel (4+ tblsp)
2 large onions - quartered
1/2 cup butter - room temp
1 tsp pepper
4 cups chicken broth

Directions 

1. Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 4 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight. 
2. Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour. 
3. Set rack at lowest position in oven and preheat to 375°F. Tuck turkey wing tips under.
4. Cut 12 clementines into quarters. Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 4 teaspoons clementine salt. Pour 3-4 cups chicken broth into pan. 
5. Roast turkey 45 minutes; baste with pan juices. 
6. Reduce oven temperature to 350°F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. 
7. Transfer turkey to platter; tent with foil and let rest 30-45 min.

Sage and White Cheeder Mashed Tatters

This was made for thanksgiving and was an excellent complement to Turkey, but would be great with most meats!

Ingredients 

4 pounds russet potatoes - cut into cubes
1/4 cup butter
2 tbsp minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cup (9oz) grated sharp white chedder
1 tsp minced sage

Directions 

1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 
2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer. 
3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. 
4. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. 
5. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. 
6. Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes

Can be made 2 days ahead. Cover with plastic; chill.  If you do this, make sure to get it out at least 5 hours prior to make sure it gets to room temperature before it is put into the oven.

Blueberry Gingerbread

Perfect flavor for that transition time between summer and autumn.  Which is what it currently is in California.  I realize the rest of the country has been in autumn for a while.

Thanks to allrecipes.com for the recipe.  The only change I would make next time is to use a bit more molasses (and then maybe a bit less sugar?) because I like the stronger flavor.

1/2 cup vegetable oil
1 cup white sugar
3 tbs molasses
1 egg
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1 cup blueberries
1 cup buttermilk
2 tablespoons sugar

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
2. In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Tiramisu Layer Cake

So this is amazing.  Many thanks to Lauren for bringing it to my attention and to allrecipes.com for the original recipe (which I modified very slightly).

Cake:
1 vanilla cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
2 tablespoon coffee flavored liqueur (divided)
1 tablespoon flour

Filling
8 oz mascarpone cheese
1/2 cup powdered sugar
2 tablespoons coffee liqueur

Frosting
2 cups heavy whipping cream (you could probably use a little less
1/4 cup confectioners sugar
2 tablespoons (generous tablespoons) coffee liqueur

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans - if you don't have 3 pans, its not too tedious to cook them one at a time. . . that's what I did.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee, 1 Tablespoon coffee liqueur and 1 Tablespoon flour into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean (watch this closely - in my oven 20 mins was PLENTY). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

5. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. refrigerate till needed.

6. Frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.


     

Sesame Beef Bites

I haven't tried these yet, but I want to.  If someone else gets around to it first, let me know how it goes or if any substitutions need to be made:

Seseme Beef Bites from allrecipes.com

Eggplant Casserole (vegetarian)

I (Ashley) made this as an experiment when I got home after break. I'd stopped by the produce market, but hadn't done any other real grocery shopping.  It turned out amazingly delicious (my roommate agreed, and she tried it as leftovers while I was at work, so she didn't have to say anything if it wasn't good :p)

Ingredients:
1 large eggplant
1/2 red onion
1 bell pepper
2 crisp apples (I used crisp Fiji.  I imagine Granny Smith would also be good)
2/3 c (or maybe a little more) Italian-style breadcrumbs
3 eggs (beaten)
3/4 cheese (I used Dubliner.  I think Parmesan or really any dry cheese would also be good)
1 tsp salt
1 Tbsp pepper
1 tsp cayenne pepper (or a bit more)


Chop 1st four ingredients and combine them in a large bowl
Add breadcrumbs and cheese and combine well (I used my hands)
Mix beaten eggs with salt, pepper & cayenne and add to veggie mixture

Spread casserole in a greased 9x11 pan and sprinkle with 1/4 more cup of cheese.  Bake in a 350 degree oven for 1 hour (or until eggplant is soft, I didn't really keep track of exactly how long it was.

   

Curry Rice Pilaf

(Sarah's Recipe)

Curry Rice Pilaf

1/2 cup chopped green onions, divided (or regular onions)

2 garlic cloves, minced

1/4 cup butter or margarine, softened

1 1/2 cups uncooked long grain rice

1/2 teaspoon curry powder

3 cups chicken broth

1/2 teaspoon salt

1/2 cup golden raisins (optional)

1/2 cup chopped almonds, toasted (optional)

Directions

·         In a large skillet, sauté 1/4 (or all if using regular onions) cup onions and garlic in butter until tender.

·         Stir in rice and curry powder.

·         Sauté for 2-3 minutes or until rice is lightly browned.

·         In a saucepan, heat broth and salt. Pour over rice mixture; stir.

·         Cover and simmer for 35-40 minutes or until rice is tender.

·         Remove from the heat; stir in raisins, almonds and remaining onions.

Meal Idea: Excellent served with roasted chicken and green beans sautéed in olive oil with some almonds, salt, and pepper.