Posts tagged thanksgiving
Brined Turkey Breast
Brined Turkey Breast

½ cup kosher salt
½ cup sugar
3 cups water
1 clove garlic, slice into 4 pieces
1 turkey breast, skinless and boneless

1 small onion or 2 shallots
4 ounces apricot jam
Black pepper

This is for my use. I wanted a challenge, a new technique for Thanksgiving this year. I came across this way of cooking a turkey breast and I think this is how I'm going to do it for the rest of my life! Delicious. 

6-12 hours before cooking the turkey start the brine.
The turkey will take 3 -4 hours in the oven.

To make the brine: In a pot combine salt, sugar and 2 cups of water. Bring to a simmer and stir until the salt and sugar is dissolved. Add the remaining cup of water and about a cup of ice. Only when the mixture is cool add clove of garlic and pour into a ziplock bag. Add the turkey. Let sit in the refrigerator at least 6 hours but not more than 12.

To cook the turkey. Rinse the breast under cold water quickly. Do not soak. Wrap the breast in plastic film 3 times being certain to wrap it well. Wrap it in foil once. On an elevated rack in a roasting pan place the turkey packet and bake for 2 – 3 hours. Take the turkey’s temperature near the end. Remove from the oven when it reaches 155 degrees. Turn on the broiler to get hot.

Remove the turkey from its wrapping. Reserve the juice from the packet if you can to add to the gravy. Brush with glaze and broil not too closely to the flame for 5 -7 minutes. Brush with glaze twice during the broiling time. Let sit covered with foil 5 minutes. Check temperature that it has reached 165. Slice and serve.   
Ham Glaze Because
I have recipes scribbled on paper and stuck to my fridge with magnets from my travels. I eventually put them away or write them up or throw them away.

I cleared the front of the fridge today and have a few recipes I don't want to lose. I thought I'd put them here partly to index them for later reference and partly to actually get some words on this blog. This glaze is very very good.

My family met up for Thanksgiving after the day for our big meal together so I made ham instead of the ubiquitous turkey. Yes, this recipe has been on the front of my fridge for 3/4 of a year. Don't judge.

5 pounds of cheap ham. One on a bone, not spiraled cut. Seriously the cheap ones.

1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons dijon mustard
1 tablespoon dry mustard
25 whole cloves, if you're being fancy

Preheat oven to 325. Place ham in a roasting pan. Score the skin in a diamond shape, poke a clove into each diamond. Cover the ham and bake 30 minutes. At the 30 minute mark glaze with 1/3 of the mixture. Return the ham to the oven and bake 30 minutes. Glaze with half of what is left of the mixture. Return the meat to the oven for 30 minutes, glaze with all the remaining mixture. Bake 15 minutes, remove from oven and allow the ham to rest 15 minutes before serving.

Go enjoy a cocktail while the ham rests.

How do you get your recipes off the internet? I'm really not one to print them. I just jot the ingredients down on a scrap of paper. I've lost more than one good idea that way, but I can't seem to break the habit.

Recipe for 22 Pumpkin Pies

PHOTO BY: Dennis.Vu Using Flickr-Creative Commons Agreement

If you know anything about me, you know me and food go way back.

I'm a lunch lady.

I was a restaurant chief-ie before that.

I'm going to continue to be a lunch lady for the foreseeable future. Go me. It's the economy, stupid. Or really, it's the stupid economy. I recently got my MBA. I'm kind of sort of looking for a new job, but in the interim I'm going to continue to be the best damn lunch lady there ever was.

So I give you PUMPKIN PIE for 176 people.
Double the recipe for a crowd.

Preheat the oven 325. It's convection-we're in an institutional kitchen, or 350 if you're at home and you just have a plain old regular oven. (If you're at home there will be a two pie recipe to follow.)

22 frozen pie shells
40 eggs
3-#10 cans pumpkin
8 cups granulated sugar
7 cups brown sugar
6 T. cinnamon
3 T. ginger
1.5 T. cloves
20-12 oz. cans evaporated milk

Lay out your pie shells on parchment lined bun pans.
In a giant ass mixer mix all the rest of everything together.

Pour the mixture into the pie pans, bake for about 40 minutes. It will take closer to an hour if you're at home with that conventional oven discussed above.

Serve with all the other Thanksgiving fixin's to the happy kids who come through your lunch line. You don't know what they might not be getting at home, this might be their only pie.

Aerosol cans of whip cream are optional, you decide if they can handle the responsibility.

For Home
2 pie shells
1 28 oz can pumpkin
8 eggs
1.5 c. sugar
1.25 c. brown sugar
1 T. cinnamon
.5 T. ginger
1 tsp. cloves
3-12 oz. cans evaporated milk

I’ve made this pie at my school for the last 10 years.

I’ll continue to make so long as they’ll have me. It makes me happier than about nearly anything else I do in November.

What work related Thanksgiving traditions do you all do?