Shopping List

*anything in red... we (mom and I) have already purchased.

ULTIMATE BRINE FOR TURKEY

1 1/2 cups, Kosher salt
1 1/4 cups, brown sugar

10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]

MIX till all ingredients are dissolved (sugar and most of salt)

Let sit in brine ( I let it sit for 12-20 hours)

Take out and pat skin dry before cooking. If you do not pat it dry the sugar will burn.

Mash Potatoes

  • 1 1/2 lbs yukon gold potatoes,
  • peeled and quartered length-wise
  • 1/2 teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp butter
  • 1 Tbsp milk
  • Salt and Pepper

HERB SEASONED STUFFING WITH CURRIED APPLES AND DRIED FRUIT
All quantities below may be considered approximate – so add or subtract to your personal taste.
makes about 12 cups

  • 1 stick, butter (1/4 pound)
  • 2 medium-size onions
  • coarsely chopped 3 tart green apples (such as Granny Smith or pippin)
  • 2-3 tablespoons (or to taste) Madras curry powder
  • about 3 cups, dried fruit – such as chopped dates, currants, chopped dried apricots, sour cherries or dried cranberries [whatever fruits are available]
  • about 1 cup, pecans
  • toasted up to 5 cups, herb seasoned stuffing mix (such as Pepperidge Farm) 1/4 cup, Sherry, or to taste (or substitute chicken or turkey broth) salt and pepper to taste.

Roasted Sweet Pecans - MAKES 1 1/2 CUPS

1/2 cup, granulated sugar

1/4 cup (1/2 stick),

unsalted butter 1 tablespoon,

water 11/2 cups, pecan halves (or substitute another type of nut, if you prefer)

1 1/2 teaspoons, salt

On a counter top, spread a piece of aluminum foil 12X24 inches in size (alternatively, you may use a sheet of Silpat or other re-useable silicone liner sheet) or parchment paper. If using foil or parchment, oil it lightly with vegetable oil to coat. In a medium-size saucepan, combine the sugar, butter and water. Heat over medium-low heat until the butter has melted, then add the pecans (or other nuts). Continue to cook the nut mixture, stirring constantly, for about 10 minutes. Pour the nut mixture onto the prepared foil or other surface. Immediately (working quickly) spread the nuts apart to separate each one. Sprinkle the salt over the nuts and allow the nuts to cool for 30 minutes or until completely cooled. The finished nuts can be stored airtight for up to 2 weeks.

Tangy Green Beans

2-3 pounds of fresh green beans
bacon strips, halved, fried and crushed
3 tablespoons butter

1 tablespoon tarragon vinegar
1 teaspoon salt

1 teaspoon paprika
1 tablespoon parsley -- chopped

1 teaspoon onion -- grated

Drain beans and toss in all the ingredients.

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