Basic Turkey Brine

Posted on November 21, 2014 by admin
Thanksgiving Turkey Brine
To brine or not to brine - that's the oft asked question this time of year. We are a fan of brining, it helps to retain moisture and add a punch of flavor to your holiday bird. There are as many brines as their are cooks, but below is a standard brining recipe to start with, add herbs or other flavorings to suit your liking! This produces 1 gallon, which should be enough to submerge a small turkey (up to 12 pounds). Double the recipe for birds up to 20 pounds. And if you'd prefer to brine overnight (12 to 24 hours), reduce the amounts of sugar and salt by half
Write a review
Save Recipe
Print
Prep Time
24 hr
Total Time
24 hr
Prep Time
24 hr
Total Time
24 hr
Ingredients
  1. 1 cup kosher salt
  2. 1/2 cup granulated sugar or brown sugar
  3. Small handful of aromatics (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)
Instructions
  1. Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.
  2. Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Turkey | Tagged , , | Comments Off on Basic Turkey Brine

Sparkling Cranberries

Posted on November 14, 2014 by admin
Sparkling Cranberries
It's time to get festive! The holiday season is drawing near - add a little sparkle to your holiday table this year with these easy to make sparkling cranberries from two of our cooking school superstars at our Midtown store: Amber & Kristina! Use these to top your holiday desserts as pictured below, serve them with cocktails, bake inside muffins or cakes, or simply add a bowl to your holiday table for a little glitz! Looking for more holiday inspiration? Whether you want to roll out the perfect pie crust or need tips on hosting and entertaining, we've got classes to help you enjoy the holidays!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup granulated sugar
  2. 1 cup water
  3. 1 Cinnamon Stick
  4. Peel from 1 orange
  5. 2 cups cranberries
  6. 3/4 cup granulated sugar
Instructions
  1. Rinse cranberries & set aside.
  2. In medium saucepan heat 1 cup water, 1 cup sugar, cinnamon stick, and orange peel heat until sugar is dissolved. DO NOT BOIL.
  3. Remove from heat & allow to come to room temperature. (cranberries will pop if the syrup is too hot)
  4. Once syrup is cool- pour over cranberries & place something on top of the cranberries to hold them down in the syrup since they will naturally float.
  5. Cover & refrigerate overnight.
  6. Once your cranberries have soaked for allotted time - strain out cranberries in colander & reserve syrup for other recipes.
  7. Pat cranberries dry with paper towel. They should be tacky not wet.
  8. Place cranberries on a sheet tray and sprinkle with reserved sugar. Slide pan back and forth until all cranberries are coated with sugar.
  9. Allow sugar to harden onto cranberries on a baking sheet for several hours.
  10. Store at room temperature.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Condiments, Desserts | Tagged | Comments Off on Sparkling Cranberries

Raspberry Fennel Jam

Posted on November 6, 2014 by admin
Raspberry Fennel Jam
Canning season may peak in the summer when gardens and markets are brimming, but what better time to put up a little "love in a jar" than just before the holidays? There's still lots of great produce to utilize, and every knows that homemade gifts are the best! Join our resident canning experts and class instructors, Brenda and Jennifer, as they share their recipes and passion for "putting up" and sharing with friends and family. Their Holiday Gifts From the Heart Hands On Canning class is this Sunday from 1 - 4 PM at our Midtown location, with a few seats still available. This recipe, with its vibrant red color, makes a perfect holiday gift!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 pound Raspberries (fresh or frozen)
  2. 2 cups granulated sugar
  3. 1-2 fennel bulbs, fine dice
  4. 1 large Granny Smith apple, grated
  5. Juice of 3-4 lemons
Instructions
  1. Place a small plate in the freezer for gel setting later.
  2. In a large stainless steel sauce pan, add fennel and 1 cup of water. Cook fennel til all water is absorbed and until fennel is completely soft.
  3. Add raspberries and remaining ingredients to the fennel mixture, and boil hard for about 20 minutes, stirring frequently. Make sure to skim the foam off the top during this time, as this may cloud the jam after it sets.
  4. Test for gel set: Remove plate from freezer and place a small amount of the jam on it. Run your finger down the middle of the mixture. If the jam holds its shape and is slow to cover the path made by your finger, it has successfully set and ready to ladle into jars.
  5. Ladle into clean hot jars leaving ΒΌ-inch head space. Wipe the rim of the jars, apply the lid and ring finger tight.
  6. Process jars for 10 minutes in a boiling water bath. Timing begins when water comes to a complete boil.
Notes
  1. Yields 6 1/2 pints
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Condiments | Tagged , , | Comments Off on Raspberry Fennel Jam