Yesterday morning we got about three inches of snow. This didn’t deter our feathered visitors especially after the feeders were filled. Chris and Daniel got out in the snow for a little while and Chris demonstrated sledding with a caf tray. He brought this one home for Daniel but Daniel’s not yet impressed.

I finished Grandma’s oyster dressing. I cooked a chopped onion with chopped celery and minced garlic and stirred that into the broken cornbread with a pint of oysters and 1/2 cup chicken broth – bake  until cooked through, about 45 minutes. It’s been seasoned with salt, pepper and dried thyme.

Jason made these baby Brussels sprouts. He browned some butter, seasoned with salt and pepper then added steamed Brussels sprouts and toasted hazelnuts.  This is the first year we’ve had these and I think they are a keeper, they were really delicious.

Jason requested creamed pearl onions with mushrooms. I browned the sliced mushrooms in a little olive oil, seasoned with salt and pepper and set aside. I peeled the onions and simmered in a bit of cream until they were soft and the creamed was thickened. Stir the mushrooms back in and heat through.

It was pretty chilly outside so the rolls didn’t rise as well as they normally do. Next year I’ll start them first and then pop them in the fridge once they are nearly risen to await baking at the last minute. Daniel was disappointed because he really loves these. I’ll have to make them again for him this week.

Buttermilk yeast rolls

1 cup buttermilk, warmed
2 1/4 teaspoons active dry yeast
1 teaspoon salt
2 teaspoons sugar
2 tablespoons unsalted butter, softened
2 1/4- 2 3/4 cups all-purpose flour
3 tablespoons unsalted butter cut into small pieces

Combine the buttermilk and yeast in a large
mixing bowl, stir and let stand 5 minutes until bubbly. Add sugar, butter and 2
cups of the flour. Beat vigorously until well mixed. Add the salt and mix a few
minutes longer. Add enough flour to make a workable dough. Turn out onto a
lightly floured board and knead briefly. Let rest 10 minutes, covered with saran
wrap or a clean bowl. Knead in as much of the remaining flour as is needed to
create a smooth elastic dough that is not sticky. Place in a large greased
bowl, cover with saran wrap and allow to rise until doubled in bulk.

Butter a baking sheet. Roll the dough into a 12 x 16 inch rectangle. Scatter
the cut pieces of cold butter around the dough, fold the dough into thirds and
then in half the other direction. Roll out to a rectangle 6 x 8 inches. Cut
into 16 pieces, transfer to the baking sheet, cover and let rise 30 minutes.
Bake in a preheated oven at 400 F 15 to 20 minutes or until lightly golden.

This is our second time doing a brined turkey and I’m really sold on it. I didn’t baste even once and it came out tender and juicy as well as delicious. The only caveat is that you really don’t want to use the pan juices for gravy, they are much too salty. I made chicken stock earlier in the week specifically so I could use it for gravy.

Brined Roast Turkey
14-16 pound fresh turkey
water to cover by a few inches
2 cups kosher salt
1 cup sugar
2 cups Wild Turkey

We use a rectangular clear plastic bin for doing the brine that just fits into our refrigerator. Combine all ingredients except the turkey and stir vigorously until the salt and sugar are well dissolved. Chill completely then add the turkey and let sit overnight in this solution.

The next morning loosen the skin all over. Because the turkey has been
brined there is no need to salt it. Season with pepper and rub butter and herbs
de Provence under the skin. Place
the turkey on a rack  in the roasting pan breast side down.  Roast at 350 F for 45 minutes. Remove pan from the oven and flip the turkey so that the
breast is right-side up. Continue roasting  until the
turkey measures 160 F with the meat thermometer inserted in the thickest part.
I tent the turkey with foil until the last 30 minutes of cooking. The juices should run clear when the thermometer is removed. Allow the turkey
to stand,  tented with foil,  at least 30 minutes before carving.

Sweet Potato Casserole

3 pounds sweet potatoes, cooked and mashed
3 tablespoons unsalted butter
1/3 cup brown sugar
1/3 cup skim milk
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoons butter
1/3 cup pecans, chopped

 

Preheat the oven to 350 degrees F. Lightly grease a medium baking dish. Mix
the  mashed sweet potatoes with the butter in a large bowl. Beat in the
brown  sugar. In a small bowl whisk together the milk, vanilla, and egg
whites. Mix  the milk mixture into the sweet potatoes. Spoon the sweet
potatoes into the prepared dish. If desired, you can make the dish ahead to
this point and refrigerate  it for up to 24 hours. Return to room
temperature before baking. Mix together the  brown sugar, flour, and
cinnamon in a small bowl. Cut in the butter. Fold in  the pecans. Sprinkle
the mixture over the sweet potatoes and bake for 35 minutes.

Here’s the table all set and everyone waiting for me to finish taking pictures and sit the heck down. The pumpkin cheesecake turned out nicely and here it is with it’s praline topping all finished and ready to eat.