You need a shaker filled with ice and a large martini glass.
1 Shot Wild Turkey
2 Shots Cranberry juice
2 Shots Chambord Liquor
2 Shots Amaretto Liquor
Shake well then pour into the martini glass and serve.
Happy Turkey Day!
Friday, November 5, 2010
Ginger Snap Cocktail
This should get your friends and family into the holiday spirit!
You will need a tall glass filled with ice and a shaker filled half way with ice and a blender and a shallow bowl.
You will need:
8 Ginger Snap Cookies crumbled and turned into crumbs in the blender pour into the shallow bowl
1/2 shot Ginger Brandy
1 shot Spiced Rum
4 shots of Eggnog (use a good eggnog don't skimp it will be worth it)
1 Tea sugar
1/2 cup of warm water
Mix the sugar with the warm water making sugared water.Let the sugar fully dissolve.
Wet the rim of the glass in the sugar water then dust the edges with the ginger snap crumbs in the shallow bowl. Now your glass is ready.
In the shaker pour in the rum, ginger brandy and the eggnog
Shake it really well
Pour into the glass and serve with a ginger snap cookie on the side.
Happy Holidays!
You will need a tall glass filled with ice and a shaker filled half way with ice and a blender and a shallow bowl.
You will need:
8 Ginger Snap Cookies crumbled and turned into crumbs in the blender pour into the shallow bowl
1/2 shot Ginger Brandy
1 shot Spiced Rum
4 shots of Eggnog (use a good eggnog don't skimp it will be worth it)
1 Tea sugar
1/2 cup of warm water
Mix the sugar with the warm water making sugared water.Let the sugar fully dissolve.
Wet the rim of the glass in the sugar water then dust the edges with the ginger snap crumbs in the shallow bowl. Now your glass is ready.
In the shaker pour in the rum, ginger brandy and the eggnog
Shake it really well
Pour into the glass and serve with a ginger snap cookie on the side.
Happy Holidays!
Creamy Roast Turkey Gravy
You will need the hot drippings from the roasted turkey
1/4 cup all purpose flour
1 and1/4 Tea. Dried Sage, crushed
1/8 Tea. ground red pepper
Milk or light cream as needed
Remove the turkey from the roasting pan place on platter and cover with foil.
You will find crusty bits left behind in the roasting pan.
Pour the drippings back into a measuring cup skimming the layer of fat off the top.
Return 1/2 cup of the skimmed dripping back into the roasting pan save the rest in the measuring cup you will need them later.
Stir in flour and sage and the red pepper.
Cook stirring constantly over a medium heat until it bubbles.
Remove from the heat.
Add enough milk to the drippings in the measuring cup to equal 2 and 3/4 Cups total.
Return to the heat adding the milk mixture.
Cook stirring till it thickens and begins to bubble.
Cook and stir one minute more to cook out any starchy taste from the flour.
Happy Turkey Day!
1/4 cup all purpose flour
1 and1/4 Tea. Dried Sage, crushed
1/8 Tea. ground red pepper
Milk or light cream as needed
Remove the turkey from the roasting pan place on platter and cover with foil.
You will find crusty bits left behind in the roasting pan.
Pour the drippings back into a measuring cup skimming the layer of fat off the top.
Return 1/2 cup of the skimmed dripping back into the roasting pan save the rest in the measuring cup you will need them later.
Stir in flour and sage and the red pepper.
Cook stirring constantly over a medium heat until it bubbles.
Remove from the heat.
Add enough milk to the drippings in the measuring cup to equal 2 and 3/4 Cups total.
Return to the heat adding the milk mixture.
Cook stirring till it thickens and begins to bubble.
Cook and stir one minute more to cook out any starchy taste from the flour.
Happy Turkey Day!
Mashed Potatoes and Carrots
This is a rustic dish and you will find it is lumpy. They are supposed to be that way. However if your family likes them super smooth and creamy then just whip them more and they will turn a pretty orange color. This recipe serves eight.
This makes a nice presentation ad combines two Thanksgiving favorites.
3 lbs. of boiling potatoes roughly 8
1/2 lb. Carrots roughly 4
6 Tab. Butter
Kosher Salt and Freshly Cracked Black Pepper to taste
6 Tab. Milk
Peel the potatoes and carrots cutting them into about one inch sized chuncks.
Place them into salted water bringing it to a boil.
Cook until they are fork tender about 25 minutes
Drain then return the potatoes and carrots to the warm pot.
Add the butter, salt and pepper
Mash the potatoes and carrots with a potato masher leaving them fairly chunky
Beat in the milk with a wooden spoon
check the seasoning and add salt and pepper to taste if needed
Enjoy!
This makes a nice presentation ad combines two Thanksgiving favorites.
3 lbs. of boiling potatoes roughly 8
1/2 lb. Carrots roughly 4
6 Tab. Butter
Kosher Salt and Freshly Cracked Black Pepper to taste
6 Tab. Milk
Peel the potatoes and carrots cutting them into about one inch sized chuncks.
Place them into salted water bringing it to a boil.
Cook until they are fork tender about 25 minutes
Drain then return the potatoes and carrots to the warm pot.
Add the butter, salt and pepper
Mash the potatoes and carrots with a potato masher leaving them fairly chunky
Beat in the milk with a wooden spoon
check the seasoning and add salt and pepper to taste if needed
Enjoy!
Savory Orange Stuffing
1 Package of herb seasoned stuffing mix 16 oz.
1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 cups chicken stock
1/2 cup shredded carrot
1/4 cup orange juice
2 Tea. grated orange rind
In a skillet melt the butter and saute the onion and celery until tender
In a large mixing bowl add onion and celery mixture and all the other ingredients except the chicken stock
Mix everything really well until it is all nicely combined
Then add the chicken stock and again mix well
Loosely stuff bird right before cooking it or grease a baking dish and bake at 350 degree F for thirty minutes or until heated through,
Happy Thanksgiving!
1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 cups chicken stock
1/2 cup shredded carrot
1/4 cup orange juice
2 Tea. grated orange rind
In a skillet melt the butter and saute the onion and celery until tender
In a large mixing bowl add onion and celery mixture and all the other ingredients except the chicken stock
Mix everything really well until it is all nicely combined
Then add the chicken stock and again mix well
Loosely stuff bird right before cooking it or grease a baking dish and bake at 350 degree F for thirty minutes or until heated through,
Happy Thanksgiving!
Thanksgiving Yams with a Twist
1 ea.can 31 oz candied Yams (Drain yams reserving the liquid)
3/4 cup chopped pecans
1 ea. can 11 oz Mandarin Oranges drained
1/4 cup of Butter
Arrange the yams,pecans and orange slices in a casserole or baking dish
Dot randomly with pieces of butter
Pour the reserved liquid over the top of everything
Bake uncovered for thirty minutes at 350 degrees F
Serve hot and bubbling
Enjoy!
3/4 cup chopped pecans
1 ea. can 11 oz Mandarin Oranges drained
1/4 cup of Butter
Arrange the yams,pecans and orange slices in a casserole or baking dish
Dot randomly with pieces of butter
Pour the reserved liquid over the top of everything
Bake uncovered for thirty minutes at 350 degrees F
Serve hot and bubbling
Enjoy!
Thursday, November 4, 2010
Classic Green Bean Bake
This is another simple non time consuming recipe and it can easily be doubled of tripled depending on the size of the group you are hosting.
1 10 & 1/2 oz can of Cream of Mushroom soup
1/2 cup of Milk
1 Tea. Soy Sauce
Pepper to taste
2 pkg. 9 oz frozen fancy cut green beans cooked and drained per package directions
1 2.8 oz can french fried onions
In a 1 and 1/2 quart casserole dish soup milk,soy sauce and pepper.
Add the green beans ad half of the can of french fried onions
Bake at 350 degrees F. for 25 minutes or until hot and bubbling stirring half way through the heating
Top with the remaining french fried onions then microwave for one minute then serve.
Happy Thanksgiving!
1 10 & 1/2 oz can of Cream of Mushroom soup
1/2 cup of Milk
1 Tea. Soy Sauce
Pepper to taste
2 pkg. 9 oz frozen fancy cut green beans cooked and drained per package directions
1 2.8 oz can french fried onions
In a 1 and 1/2 quart casserole dish soup milk,soy sauce and pepper.
Add the green beans ad half of the can of french fried onions
Bake at 350 degrees F. for 25 minutes or until hot and bubbling stirring half way through the heating
Top with the remaining french fried onions then microwave for one minute then serve.
Happy Thanksgiving!
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