This past weekend I got some requests for the crisp and fully flavorful “fall sour” seasonal variation on the traditional whiskey sour shown in the picture with the turkey dinner below left. The picture below right shows the ingredients. Click any picture on this page for a complete step-by-step picture book recipe.
Rule of Thumb: For every 1 1/2 ounces of lemon juice, add 1 teaspoon sugar, 1-2 teaspoons almond (orgeat) syrup, 3-4 ounces bourbon, and 2 ounces apple cider.
First, I hope you had a fun and relaxing Thanksgiving. Yah, I know for some of you that line’ll lay a good wry smile on your face. I had a good time stretched out on my toes in the traditional Thanksgiving family picture – and just managed stand with the tallest in the group. You bet, I’m smiling! Read more »
Here’s how the 15 1/2 pound turkey I roasted last night (Thanksgiving Eve) turned out after 2 1/2 hours of high heat roasting. After misreading a recipe and making adjustments years ago, using high oven heat (450°F/230°C) at 10 minutes per pound is my favorite stress-free method for ensuring a moist and tender turkey. Read more »
It’s the Wednesday before Thanksgiving. Stores will be closed tomorrow. Hopefully, you’ve already bought a turkey if you plan to have turkey for Thanksgiving dinner.
If you bought a frozen turkey, here’s the quickest safe way to thaw it. Plan on 30 minutes thawing time per pound – about 6 hours total thawing time for a 12 pound turkey, 7 1/2 hours for a 15 pound turkey. Read more »
I’m fairly new to making pies but have already learned a lot regarding flavor and efficiency. Most importantly, I’ve learned NEVER to make a pie crust that’s just a bland container for a flavorful filling. No way! Here’s a picture of a crust I made recently loaded ground almond, chocolate multigrain cereal, dried cranberries, chocolate chips, shredded coconut and much more. I’ll put together a picture book recipe soon – after Thanksgiving.
I also learned very recently, after my daughter asked if we could try it, that pressing pie crust dough into a pie pan is so much easier than rolling out the dough like this:
Here’s how I do it now – much easier:
For more practical Thanksgiving help, check out the Gotta’ Eat, Can’t Cook Thanksgiving Help Page by clicking any picture on this page.
If you’re planning to thaw a frozen turkey for Thanksgiving as safely as possible – no matter the size of the turkey - start thawing it now by leaving it in its original packaging, putting it on a plate to catch any condensation and putting it in the refrigerator. As you can see in the picture of the “estimated thawing time” label below, thawing a turkey in the refrigerator takes days of time. After 3 full days of thawing in the refrigerator, I checked my 15 1/2 pound turkey last night and found the bottom was still crunchy frozen.
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Just for the fun of it – this stuff is always fun – I got a 15 1/2 pound frozen turkey yesterday evening to find out how long it really takes to thaw it completely in the refrigerator as recommended on the packaging. All I did was put the rock-solid frozen turkey on a plate at 6pm and slide it onto the bottom shelf in my refrigerator, which is set pretty much right at the refrigerator manufacturer’s recommended temperature, probably about 40° F (4° C). Read more »
Fridge this morning was flashing the fresh whipped cream low light and screaming ”Whip up! Whip up!”
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I’m sure you’ve seen signs in the grocery store urging you to order fresh turkeys now. But is fresh really better than frozen? Read more »
Yesterday I promised today I’d ask: what’s your favorite Thanksgiving side dish? You bet I’d like to hear. But having asked, it’s only fair I lay down my cards first.
My favorite side dish is fresh mashed potatoes because they’re fantastically flavorful and comforting all on their own and do a great job blending with every other flavor on the Thanksgiving plate. As if that’s not enough, they’re also incredibly easy to make as shown in the step-by-step picture book recipe you can get here by clicking the picture above. (One quick tip: I love having ‘em with skins still on both for flavor and added nutrition. Great!) The same recipe is also available in either of the complete Thanksgiving Dinner step-by-step video and picture ebooks you can check out by clicking the picture below.