A Feast For The Ages. A Little Help For The Holidays...

The  Holidays are always nice, but at times can be a bit stressful especially as it come to menu planning. I won't bore you with stories about my past triumphs or failures as we have a lot of ground to cover but what I can give you are a few of my staples for each holiday meal that I am lucky enough to cook. So without further delay, off we go...

On the Menu today: A Feast For The Ages. A Little Help For The Holidays.

Roasted Turkey

Roasted Stuffed Turkey
Prep Time: 20-30 Minutes
Cooking Time: 2 to 3 Hours
Oven Temp: 350 Degrees

Ingredients

• Turkey 
• Yellow Onion Diced (1 cup)
• Carrots Diced (1/2 cup)
• Celery Diced (1/2 cup)
• Sage (3 Bunch)
• Thyme (3 Bunch)
• Garlic (8-14 cloves)
• Chicken Stock (1/4 cup) 
• Salt & Pepper (Liberally) 

Preparation
Start off by liberally seasoning the turkey with olive oil, salt and pepper and allowing it to sit out at room temperature for at least 30 minute. Meanwhile dice the onions, carrots and celery (mirepoix) and placing them in the bottom of the roasting pan along with the chicken stock. Stuff the turkey with dressing and place in the preheated oven. Allow the turkey to roast for one hour before basting every 15-25 minutes until done. *Use foil to cover the turkey while cooking until the last 45 minutes.

Cranberry Cornbread Dressing

Cornbread/Cranberry Dressing
Prep Time: 10 minutes
Cooking time:  2-3 (in the turkey) 
Cooking temp: 375 - 400

Ingredients

• Cornbread (5-6 cups)
• Onions (1/2 cup)
• Carrots (1/4 cup)
• Celery (1/4 cup)
• Dried Cranberries (1 cup) 
• Sage (1 bunch) 
• Thyme (2 bunch)
• Garlic (2 cloves)
• Olive oil (2 Tbs)  
• Salt & Pepper (TT) 

Preparation
Start off by dicing the vegetables, garlic and herbs and cubing the corn bread. Take a saute pan and heat on medium before adding the diced veggies to brown slightly. Next add the garlic, cranberries and cornbread and stir thoroughly before adding the herbs, seasoning and finally the chicken stock. Allow to cook for another 5 minutes and pull off of the stove to cool so that it can be placed into the cavity of the turkey just before cooking it.

Candied Yams

Candied Yams
Prep Time: 20 Minutes
Cooking Time: 1 Hour
Oven Temp: 350 Degrees

Ingredients

• Yams (8-10 Lg) 
• Brown Sugar (1 cup) 
• Peach Juice (1/2 cup)
• Raisins (1/4 cup) 
• Marshmallows (1/4 cup)
• Butter (3 Tbs) 
• Salt & Pepper (TT) 

Candied Yams

Preparation
Start off by peeling the yams and cutting them into rings or chunks and then placing them in a pot of cold water. Next take the pot and place it on the stove to bring to a boil and cooking until the yams are slightly tender. Place the boiled yams in a baking dish and keep 1/4 cup of the cooking water for later use. (*it helps to thicken and add flavor.) In a small sauce pot add the sugar, peach juice, butter and half of the marshmallows then bring them to a boil, stirring as they do so. Allow to thicken and pour over the yams in the baking dish and then add the raisins before placing them in an oven preheated to 350 for 30-45 minutes. Add the remaining marshmallows and broil until the marshmallows have browned slightly. *Keep your eye on this part as they cab burn easily if not watched closely.

Creamy & Crusty MAC's Cheese

MAC's Cheese
Prep Time: 10 Minutes
Cooking Time: 1 Hour
Oven Temp: 350 Degrees

Ingredients

• Collezione Pasta (12 oz)
• Sharp Cheddar (4 oz)
• Mascarpone Cheese (5 oz)
• Heavy Cream (1/4 cup) 
• Milk (3/4 cup)
• Butter (2 Tbs)
• Flour (1/4 cup)
• Dijon Mustard (2 Tbs)
• Sugar (3 Tbs)
• Bread Crumbs (1/4 cup)
• Salt (TT)

Mac's Cheese

Preparation
Start off by cooking the pasta as directed by the instructions on the box and setting aside for later use. Make the roux by adding the butter to a heated sauce pot and adding the flour while whisking. Add the milk and cream and cook until slightly thickening before slowly adding the sharp cheese, sugar and mustard until fully incorporated. Add the pasta to a bowl and pour the cheese over to coat completely. Finally, add the Mascarpone cheese by folding in and place into a baking dish to bake for 45 minutes. Place the bread crumbs liberally over the top of the mac & cheese along with a bit more shredded cheddar and broil until browned (as seen above).

Collard Greens

OPC's Sauteed Greens
Prep Time: 5 Minutes
Cooking Time: 15 Minutes
Stove Top Temp: High

Ingredients

• Collard Greens  (2 bags washed and cut)
• Olive Oil (3-4 Tbs)
• Garlic (3 Tbs)
• Salt & Pepper (TT) 
• Chicken Stock (1 cup) 
• Lemon Juice (1 Tbs)
• Vinegar (1 tsp)

Collard Greens

Preparation
Start off by mincing the garlic and adding to the oil in a heated saute pan or wok. Allow to brown slightly before add the greens and sauteing for about 3-5 minutes. Next add the vinegar, stock and lemon juice and covering as you reduce the heat. Allow to cook down for about 3 minutes and add salt and pepper to taste (TT).

Green Bean Casserole

Green Bean Casserole
Prep Time: 10-20 Minutes
Sauteing Time: 5 Minutes 
Baking Time: 20 Minutes
Oven Temp: 350 Degrees

Ingredients

• Fresh Green Beans  (25- 30 oz)
• Garlic (1 Tbs) 
• Olive Oil (1 Tbs)
• Heavy Cream (2 cups) 
• Salt & Pepper (TT)
• Fried Onions (1 cups)

Green Bean Casserole

Preparation 
Start out by cutting the tips off of the beans and washing off. Next mince the garlic and add to a sauce pot with 1 Tbs of olive oil. Add the cream and cook to reduce or thicken by half and taste to adjust the seasonings. (*This will take about 10-20 minutes on medium to low heat.) Meanwhile saute the green beans in a pan or wok on high for about 3-5 minutes before placing in a baking dish. Add the cream to the dish, being sure to cover completely and covering with French's Fried Onions and placing in an oven to bake for 20 minutes.

Lemon Giblet Gravy

Lemon Giblet Gravy
Prep Time: 20 Minutes
Cooking Time: 10 Minutes 
Stove Top Temp: High then simmer

Ingredients

• Chicken Or Turkey Stock
• Garlic (1 tsp)
• Butter (1/4 cup) 
• Flour (1/2 cup) 
• Olive Oil (1 tsp)
• Sage (1 Bunch)
• Thyme (1 Bunch) 
• Lemon Juice (1 Lemon)
• Turkey Dripping (1/2 cup) 
• Giblets (1-4) 
• Chardonnay (1/4 cup)
• Livers (1-4) 
• Salt & Pepper (TT) 

Preparation
Start off by making the roux (adding butter to a sauce pot and heating it before adding the flour to turn into a paste) which should take about 3 minutes or so. Set aside for later use. Next add the olive oil in a saute pan and then the diced giblets to cook until browned. Add the livers and garlic to cook until tender (3 or so minutes on high) before adding the herbs and cooking for 2 minutes. Finally add the wine and reduce to 1/2 before adding the stock and cooking for an additional 7 minutes. Add Tbs of the roux at a time until it thickens. Finally add the turkey drippings and bring to a boil, add the lemon juice and cook until you reach your desired consistency. Taste to adjust the seasoning to your liking.

Sour Cherry & Peach Cobbler With Star Anise

Sour Cherry & Peach Cobbler With Star Anise
Prep Time: 20 Minutes
Cooking Time: 20 Minutes 
Stove Top Temp: High then simmer
Oven Time: 20-30 Minutes 
Oven Temp: 375

Ingredients

• Sliced Peaches (20 oz) 
• Sour Cherries Canned (8 oz)
• Brown Sugar (1 Cup) 
• Star Anise (1 star)
• Bourbon (1/2 cup)
• Vanilla (1 Tbs)
• Cornstarch (2 Tbs) 
• Nutmeg (2 tsp)
• Butter (1 Stick) 
• Flour (1 cup)
• White Sugar (1 cup)  

Cobbler

Preparation
Start off by adding the star anise, peaches and cherries to a sauce pot and bring to a boil before reducing the heat. Next add the brown sugar, most of the bourbon and the nutmeg to the mixture allowing to cook for another 3 minutes. Add the remaining bourbon to a bowl and add the cornstarch to make a slurry. Add to the fruit mixture and bring to a boil (*this cooks out the raw, chalky taste of the cornstarch) and allow to thicken and add the vanilla before placing in a baking dish and adding the dough/crust (patchwork style).

*To make the dough allow the butter to soften and add to the sifted flour, nutmeg and white sugar before mixing together with your hands to form a somewhat sticky dough. Press out the dough with your hands to form individual sections to lay on top of the fruit mixture.

Place the cobbler in an oven preheated to 350 and cook for 20 to 30 minutes. Allow the crust to brown by placing on broil and watching closely to avoid burning. Allow to cook until the crust is golden.