Monthly Archives: November 2007

Cranberry Jezebel Sauce

Thanksgiving

Originally uploaded by jenianddean.

I have been making jezebel sauce for about ten years now, but this recipe is incredibly tasty. Clay found this recipe two years ago after I had sent him my jezebel sauce recipe. I will have to say, the cranberry jezebel sauce paired nicely with the ham and the turkey. I will be making this one again and again.

The only change I made to the recipe was I used 3 tablespoons of horseradish and 2 tablespoons of Dijon mustard.

Cranberry Jezebel Sauce Recipe

1 cup water
1/2 cup sugar
1/2 cup light brown sugar
1 (10 ounces) package fresh cranberries, picked over
2 tablespoons prepared horseradish, drained
1 tablespoon Dijon mustard

Bring water and sugars to a boil, stir until sugars are dissolved. Add the cranberries. Return to boil and cook for 10 minutes. Add the horseradish and mustard. Chill.

Use as either a condiment, or spread over cream cheese as an appetizer

Yield: about 2-1/2 cups

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Filed under Appetizers, Condiment, Cranberries, Sauce

Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Thanksgiving
Originally uploaded by jenianddean.

Clay and I started planning the Thanksgiving menu several weeks in advance. He sent me about 10 different turkey recipes and we finally settled on this one. Clay was the master behind the turkey and he did a fantastic job! The bird turned out beautifully and the gravy was to die for. The gravy was hands down the best gravy I have ever had.

A couple of changes we made: We used homemade turkey stock instead of chicken stock. Also we made the gravy in a separate pan instead of the roasting pan. And lastly the onions took longer than 20 minutes to caramelize. It was closer to 30 minutes.

(In the foreground of the picture is the Cranberry Jezebel Sauce. I will post that recipe tomorrow.)

Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy
Bon Appétit | November 1998

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

Serves 8 to 10.

For turkey
1 16- to 18-pound turkey, neck and giblets reserved for gravy
Fresh rosemary sprigs (optional)
Fresh sage sprigs (optional)
6 tablespoons (3/4 stick) butter
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 1/2 tablespoons grated orange peel
1 tablespoon ground black pepper
4 teaspoons salt

For gravy
5 1/2 cups (or more) canned low-salt chicken broth
1 onion, quartered
1 bay leaf

6 tablespoons (3/4 stick) butter
2 large onions, halved, thinly sliced
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh sage
1/3 cup all purpose flour

1/2 cup balsamic vinegar

Make turkey:
Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices.

Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Meanwhile, prepare gravy:
Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.

Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.

Transfer turkey to platter.
Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.

Meanwhile, prepare gravy:
Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.

Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.

Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.

Transfer turkey to platter.
Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Epicurious.com © CondéNet, Inc. All rights reserved.

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Filed under Bon Appetit, Entrees, Gravy, Herbs, Onions, Rosemary, Sage, Turkey

Marsala Chicken with sage and cremini mushrooms

Marsala Chicken with sage and cremini mushrooms
Originally uploaded by jenianddean.

Mushrooms and chicken are one of my favorite combinations. When I saw this in Everyday Food I decided to make it that night. I turned out great. It is a very simple recipe and didn’t take any time to prepare. I served it over herbed egg noodles, but could serve it with rice or just some vegetables. Dean and I both really enjoyed it. Enjoy!

Marsala Chicken with Sage and Cremini Mushrooms
Serves 4.

2 tablespoons all-purpose flour
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 tablespoon olive oil
10 ounces cremini mushrooms, trimmed and thinly sliced
1 shallot, minced
1 tablespoon finely chopped fresh sage, plus more for garnish
1/2 cup sweet Marsala wine
1/4 cup heavy cream
1 tablespoon butter

Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.

In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).

Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.

Top chicken with mushroom sauce, and garnish with sage.
Prep: 40 minutes Total: 40 minutes

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Filed under Chicken, Cremini Mushrooms, Entrees, Everyday Food, Sage

Basil Parmesan Vinaigrette

Tossed salad
Basil Parmesan vinaigrette
Originally uploaded by jenianddean.

I have been making my own salad dressings for a couple years now. There are a couple of reason: I really enjoy flavor; I can control what ingredients I use; and I like the basics of making a dressing or vinaigrette. I try to stay on the lighter side for dressing, but this one is a smidge bad because of the Parmesan cheese. One good thing is you don’t have to drown your salad to get a lot of flavor. This vinaigrette is loaded with flavor. I have been working on this most of the summer because I grew a bunch of basil on the back porch and I love fresh vegetables in the summer. I serve this with a basic chopped salad topped with shredded Parmesan cheese. I hope you all enjoy it!

Basil Parmesan Vinaigrette

½ C fresh basil leaves
1/3 C grated Parmesan cheese
¼ – ½ C extra virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves
2 tablespoons Dijon mustard
1/8 teaspoon salt and pepper

In a blender, add basil, Parmesan cheese, vinegar, garlic, mustard, salt and pepper. Process at low speed for 30 seconds to one minute. While the blender is running, begin to stream in olive oil. Switch the speed to high and blend until smooth and serve.

If you are not serving this immediately, keep refrigerated and before serving whisk the vinaigrette to incorporate any oil that may have separated.

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Filed under Basil, Cheese, Dressing, Garlic, Parmesan, Salad, Veggies

Coconut Cake


Coconut Cake
Originally uploaded by jenianddean.

I posted this recipe on Serendipitous Reflections almost two years ago and this weekend Sue Taylor and I were talking recipes. Since this is one of my favorites, we started talking about different coconut cakes. Since it was on my mind, I thought I would transfer it over here.

It’s a Martha Stewart recipe that I’ve had for years. It’s one of my step-mom and dad’s favorites. When they come to visit, I always make this cake. Actually the last time they came, I made two. I’ve never made this cake where people just don’t fall in love with it. It’s a little time consuming, but worth every minute, I promise. Please make sure to read through the whole recipe before making it.

Tips or changes to this recipe:
– The recipe calls for 6″ pans, but I used 8″ pans because that’s what I have. Basically how I fix this is I increase the cake ingredients by 50%. By doing this you get a cake layer thick enough to cut in half. If not, the layers are very thin, and you can’t cut them in half to have a 6 layer cake. (Ingredients increased by 50% – 3 C cake flour, 3/4 tsp baking powder, 3/4 tsp baking soda, 1/4 + 1/8 tsp salt, 2 1/4 sticks of butter, 1 1/2 C superfine sugar, 6 eggs, 1 C sour cream, 1 1/2 tsp vanilla extract)
– I also butter my parchment paper, then flour it.
– Tempering the egg yolks is a must. You must constantly stir when pour in the hot liquid or you will have scrambled eggs.
– I have made this recipe a dozen or more times and you really need to refrigerate this filling overnight. If you don’t have that kind of time, then at least 3 hours. It helps the cake set up better when you are building it.
– If the weather is humid, beat the icing for an additional minute in each step will help stiffen it.

Coconut Cake
makes three 6″ layers (see tips for changes for 8″ pans)

2 C sifted cake flour (not self-rising)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C (1 1/2 sticks) unsalted butter, room temp, plus more for pans
1 C superfine sugar
4 large egg yolks, lightly beaten (reserve 2-3 eggs whites for frosting)
2/3 C sour cream
1 tsp pure vanilla extract
Coconut-Cream Filling (recipe follows)
11 ozs sweetened angel flake coconut
Seven-Minute Frosting (recipe follows)

Heat the oven to 350. Arrange two racks in the center of the oven. Line the bottom of three 6″x2″ buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour and tap out any excess. Sift together the flour, baking powder, baking soda, and salt; set aside.

Cream the butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add the sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until mixture is fluffy again, about other 3 minutes.

Alternate adding the flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in the vanilla. Divide the batter between the prepared pans. Bake 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning, until a cake tester inserted into the center comes out clean. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from the pans, and let cool completely on racks with tops up.

To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on a serving platter. Sprinkle 2-3 tablespoons of coconut over the cake. Spread a generous 1/2 C of coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator to firm, 1-2 hours. Remove from the refrigerator, and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days. (I toasted the coconut for the outside. It is not necessary to toast it.)

Coconut-Cream Filling
makes 4 cups

6 large egg yolks
3/4 C sugar
6 Tbl cornstarch
1/8 tsp salt
3 C milk
4 ozs (1 1/2 C) sweetened angel flake coconut
1 1/2 tsp pure vanilla extract
1 tsp unsalted butter for coating plastic wrap

Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, whisking constantly. Cook, stirring, over medium heat until mixture thickens and just begins to bubble, 10-12 minutes. Remove from heat.

Whisk 1/2 C hot sugar mixture into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat until mixture just begins to bubble, 2 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator until firm and chilled, at least one hour. The filling may be made a day ahead.

Seven-Minute Frosting
makes 3 cups

2-3 large egg whites
1 1/2 C sugar
2 tsp light corn syrup
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract

Combine egg whites, sugar, corn syrup, and cream of tartar with 5 tablespoons of cold water in top of a double boiler. Fill bottom of double boiler with 2″-3″of water; top pan should not touch water. With water boiling vigorously, beat egg mixture using a hand mixer on medium-low for 4 minutes, then on high for 3-4 minutes. Remove from heat. Add vanilla; continue to beat on high until icing holds its peaks, 3-5 minutes more; do not overmix or icing can get grainy.

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Filed under Cake, Coconut, Desserts, Martha Stewart, Seven-minute Frosting, Tips