Billie’s White Fruit Cake

Posted on December 15, 2015 by admin
Billie’s White Fruit Cake
Yields 4
Forget everything you know about Fruit Cake, this is nothing like the packaged brick available at the mall this time of year! This recipe has become a holiday tradition here at The Cook's Warehouse and with one bite, you'll understand why! It was shared with us years ago by customer Alva, and was a recipe that her mother (Billie) had passed along to her. One recipe yield four small loaves, but make plenty, as you'll want to keep at least a couple for yourself!
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Ingredients
  1. ¾ lb. chopped pecans
  2. 1 lb. candied cherries, chopped
  3. 1 lb. candied pineapple, chopped
  4. 1 lb. golden raisins
  5. 2 cups sugar
  6. 3 sticks butter
  7. 10 eggs
  8. 1 tsp vanilla
  9. 4 cups all-purpose flour
  10. 1 tsp baking powder
Instructions
  1. Mix together in a large bowl with a little flour so that the fruit doesn’t stick together.
  2. Cream the sugar and butter. Add the vanilla. Add the eggs one at a time until incorporated.
  3. Mix the flour and baking powder together. Add the flour in thirds to the egg mixture.
  4. Fold this mixture into the fruit. Divide into loaves (4 – 3.5" x 7" x 3" pans) and bake for 4 hours at 200°. The cakes should not brown and a toothpick should come out clean.
  5. Let the cakes sit for ½ hour to cool. Unmold, cool completely and wrap with saran/plastic wrap, then an outer layer of aluminum foil to keep.
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Marinated Mushrooms

Posted on December 4, 2015 by admin
Marinated Mushrooms
For holiday entertaining, it doesn't get much easier than these mushrooms! Easily held overnight and served at room temperature, this make-ahead appetizer is a party host's dream! This recipe comes to us from Pamela Sheldon Johns and her cookbook 50 Great Appetizers. Now a certified olive oil sommelier, Pamela returns to The Cook's Warehouse in February for an Olive Oil class and tasting.
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Ingredients
  1. 1 pound white mushrooms, stemmed
  2. 2 cloves garlic, minced
  3. 1/3 cup white wine vinegar
  4. 1 cup extra virgin olive oil
  5. salt, freshly ground pepper, and red pepper flakes
  6. 2 TBSP minced fresh flat-leaf parsley
Instructions
  1. Cut the mushroom caps in half and put in a bowl.
  2. Combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Season with salt, pepper and pepper flakes to taste.
  3. Pour over the mushrooms and let stand at room temperature for 1 hour, or refrigerate for at lest 2 hours or as long as overnight.
  4. Drain the mushrooms and place on a serving platter. Sprinkle with the parsley and serve at room temperature.
Notes
  1. A glass of sparkling Prosecco accompanies a platter of these mushrooms very well. For a variation, add some cured black olives. The flavors will marry better if the mushrooms are refrigerated overnight.
  2. 50 Great Appetizers © 2008 by Pamela Sheldon Johns and Jennifer Barry Design. Published by Andrews McMeel
Adapted from 50 Great Appetizers
Adapted from 50 Great Appetizers
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Kevin Rathbun’s Smoked Turkey

Posted on November 20, 2015 by admin
Kevin Rathbun's Smoked Turkey
Serves 8
Once you try this brined turkey, you’ll agree that nothing does a better job of roasting meats than the EGG. The turkey has a subtle smoky flavor and is moist and succulent, but if you prefer a bolder smoky flavor, add more chips in increments during cooking. This turkey would be great for holidays, and you can use the leftovers to make wonderful sandwiches.
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Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Prep Time
13 hr 30 min
Cook Time
2 hr 30 min
Total Time
16 hr
Ingredients
  1. 16 cups (1 gallon) water
  2. ½ cup firmly packed brown sugar
  3. Rind of 1 navel orange
  4. 3 sprigs rosemary
  5. 1 cup kosher salt
  6. 3 yellow onions, quartered
  7. 2 heads garlic, halved
  8. 1 (12-pound) turkey
  9. 2 lemons, quartered
  10. 10 sprigs thyme
  11. 10 sprigs sage
  12. 1 cup chopped potatoes
  13. ¼ cup olive oil
  14. Freshly ground black pepper
  15. Garlic powder
Instructions
  1. Preheat the EGG to 350ºF / 177ºC without the Plate Setter.
  2. Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two-thirds of the quartered onions, and 1 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2
  3. ½ gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.
  4. Soak 4 cups of hickory chips in water in a medium bowl for 1 hour.
  5. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Brush the turkey with olive oil and season with pepper and garlic powder.
  6. Scatter 1 cup of the hickory chips over the hot coals and, using barbecue mitts, place the Plate Setter, legs up, in the EGG. Place the turkey on the V-Rack and put the V-Rack in the Drip Pan. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2½ hours, adding more chips every 30 minutes. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Continue cooking until the instant read thermometer registers 165ºF / 74ºC.
  7. Remove the turkey from the EGG and let rest for 15 to 20 minutes. Carve and serve immediately.
Notes
  1. Equipment: Plate Setter, hickory chips, V-Rack, 9 by 13-inch Drip Pan lined with aluminum foil, instant read thermometer
  2. Recipe Courtesy of Kevin Rathbun and Big Green Egg
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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