RockRecipes.com has the distinction of being Recipe and Blog of the Month. Their recipe for Cranberry Hazelnut Turkey Wellington is a winner for the holidays. It’s mouth wateringly delicious with a stunning presentation.
I made it last week in preparation of Thanksgiving Day and it is every bit as scrumptious as it looks in the pictures. It’s a bit tedious and takes some prep time but when it comes out of the oven there’s little to do except slice and serve. It can be prepared ahead and refrigerated, which is a great time-saver on one of the busiest days of the year.
Cook’s Notes: When I make it for Turkey Day, I’m going to swap out the fresh cranberries with dried because fresh were too tart for our taste. I also used more than a few tablespoon of chicken stock (closer to 1/2 cup) but that will vary depending on the dryness of the bread cubes. I also covered the top with a wide strip of foil when it was baking/roasting to keep the top crust from burning. Additionally, prepare to bake it longer than the recipe states.
As Blog of the Month, RockRecipes.com really does rock. Their Easy Orange Balsamic Chicken and the Chocolate Cherry Cheesecake Trifle both look like real crowd pleasers and they’re recipes I’ll soon be putting to the test.
Got hard-as-a-brick brown sugar? Put (only) the peel from half a lemon in a covered container with hard sugar and let sit overnight–the sugar will absorb the moisture from the lemon, leaving the sugar soft.
Susan asked: I haven’t yet had the nerve to try brining. What do you think of it, and is it worth the extra time it takes?
My answer: I’ve brined turkeys and they’ve turned out moist and tasty. It involves extra equipment and steps but well worth the added time. Choose a kit with appealing spices and herbs (or mix up your own brine and use an oven roasting bag, as shown above.), follow the brine kit instructions closely, remember to rinse the bird before roasting, and recruit helpers with plenty of muscle if the turkey is good-sized. I encourage you to go for it, you’ll be pleased with the savory outcome. Thanks for your question, Susan!
Pork Chops in Cherry Sauce is the perfect dish for a smooth transition from fresh summer meals to the comfort of autumn dinners. The cherries are a reminder of what we’re leaving behind until next summer, the pork chops a hint of warm, cozy dinners to come. I used the slow cooker method of cooking and served it with steamed broccoli and Jasmine rice. A real keeper!
Pork Chops in Cherry Sauce
6 pork chops, cut 1′ thick (with or without bone)
Salt & Pepper
1-tablespoon peanut oil
1-21 ounce can cherry pie filling (diet or regular)
1-tablespoon lemon or limejuice
3/4 teaspoon instant chicken bouillon granules
1/4 teaspoon ground sage or poultry seasoning
Sprinkle pork chops on both sides with salt and pepper. Brown chops on both sides in skillet with the peanut oil.
While chops are browning, combine cherry pie filling, lemon juice, bouillon granules and sage in a medium-size bowl. Spread the cherry mixture in the bottom of a slow cooker or in a prepared baking dish. Place chops on top of the cherry mixture.
Cover and cook in slow cooker on Low for 4 to 5 hours or in a 350° oven for 45 minutes to 1 hour. Serve chops with the cherry sauce and steaming hot rice.
Yield: 6 servings
Barb asked: I’ve tried using my kids’ pumpkins from Halloween to cook and make pies; the entire process turns out terrible. What am I doing wrong?
My answer: My guess is that you’re using the wrong kind of pumpkin. I once did the same thing back in my 20s when my kids grew their own pumpkins for Halloween. Large pumpkins for Halloween have thin walls and skin for easier carving; they’re not grown to cook for puree.
Tell the produce manager or the farmer at the market that you want a pumpkin for cooking and baking and he/she will point you in the right direction. Usually they’ll recommend sugar pumpkins, which are small, round and meaty (pictured above).
Here’s a link with detailed instructions on how to make pumpkin puree Making Pumpkin Puree. Good luck to you, Barb, and thanks so much for your question.
Keep hand mixer beaters from splattering batter by cutting a slit in a paper towel or a paper plate; slip the beaters through the slit and into the batter. No more splatters.
The holidays will be here before we know it and I’m offering my hard copy books early in the season and at only $10.00 each, which includes shipping in the U.S. Regular price is $15.00.
Send your orders to me at email@example.com. This special is good only through me, not from Amazon. Sale ends November 23, 2015.