Christmas Recipe-christmas roast

Christmas Roast Turkey With Corn Bread Stuffing Ingredients > 3 tablespoons butter(unsalted) 1 large yellow onion (chopped) 5 cups crumbled corn bread 5 cups toasted fresh bread crumbs 1 teaspoon baking powder 1 teaspoon your favorite poultry seasoning 1/4 teaspoon black pepper 3/4 cup chicken broth 1 large egg (lightly beaten) 1 fresh or frozen and thawed turkey (approx. 12 pounds) 1 tablespoon vegetable oil Method > In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well. Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast side up, on a rack in a large roasting pan. Brush lightly with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate. Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving. Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with your gravy. Cardamom-spiced meringues with strawberries and rose water A light but sweet dessert perfect to follow a rich Christmas main. These lightly spiced meringues are dried to a crisp and perfect for an instant dessert. Stored in an airtight container, they should keep for weeks. Meringues 1 cardamom pod 160g caster sugar 3 egg whites Crack the cardamom pod with the back of a knife and remove the seeds. Use a mortar and pestle to crush the seeds with 1 tablespoon of the caster sugar to a fine powder. Sieve to remove any lumps. Preheat the oven to 140°C. Beat the egg whites until soft peaks form. Slowly add the cardamom sugar and remaining caster sugar. Beat until the meringue is stiff and glossy. Line 2 baking trays with baking paper or silicon sheets. Use a piping bag to pipe small meringues, or if you prefer a more rustic look use a spoon, on to the tray. Place in the oven and lower the heat to 100°C. Bake for 1 and 1/2 hours. Turn off the oven, leave the door ajar and allow the meringues to cool. Serve the meringues and strawberries with lashings of lightly whipped cream, creme anglaise or creme fraiche. Dust lightly with icing sugar. Makes around 60. Strawberries and Rose Water 2 punnets strawberries 2 tablespoons caster sugar 2 tablespoons water finely grated zest and juice of 1 lemon ½ teaspoon rose water Crush 6 strawberries with the sugar. Place in a saucepan with the water, lemon zest and juice. Bring to the boil then gently simmer for 2 minutes. Add the rose water and set aside to cool. Halve, or quarter if large, the rest of the strawberries and set aside. To serve, toss the crushed strawberries through the halved strawberries. Baking homemade bread Q: I don’t have very good results baking homemade bread. What am I doing wrong? A: Making homemade bread has many factors that can result in a poor product. First, use fresh yeast. If it is old to start with or if very hot liquids are used, the bread won’t rise because the yeast is dead. How much yeast is used can affect how dough rises. A good rule of thumb is one package of yeast with 6-8 cups flour. This proportion leavens the dough slowly. One package of yeast with 2-3 cups flour leavens dough fast. Many recipes are incorrect. Here are some other problems and causes: Low-protein flour causes low volume and dense texture. Large bubble under the crust is due to no slash or vent to release gases, oven is too hot or bread placed near top of oven during baking. A pale crust is due to low protein and sugar content. A dark crust is due to high protein and sugar content. Q: Years ago I received a recipe for Dill Bread and loved it, but I can’t find the recipe. Do you know of a good one? A: Here’s a Dilly Casserole Bread that is tasty. It goes great with soups on cold winter nights. Dilly Casserole Bread 1 package dry yeast 1/4 cup warm water (110-115 degrees) 1 cup creamed cottage cheese, heated to lukewarm (80-90 degrees) 2 tablespoons sugar 1 tablespoon instant minced onion 1 tablespoon butter 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 unbeaten egg 2 1/4 to 2 1/2 cups all-purpose flour Soften yeast in water. Combine in mixing bowl: cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85-90 degrees) until light and doubled in size, 50 to 60 minutes. Stir down dough. Turn into well-greased 8-inch round (1 1/2 or 2 quarts) casserole baking dish. Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Makes one round loaf. Egg substitutes help concoct safe nog Q: I enjoy eggnog during the holidays but am concerned about using raw eggs. How can I safely make eggnog? A: You can still make your favorite eggnog recipe at home if you follow some precautions or take some alternative steps to avoid including raw eggs in your recipe. One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are free of salmonella. Another is to make sure the mixture, and consequently the eggs, are cooked to an internal temperature of 160 degrees. The eggnog should then be refrigerated at once. If you are making a large batch, divide it into several shallow containers so it will cool more rapidly. Below are two recipes provided by United States Department of Agriculture for safe homemade eggnog. Holiday eggnog 1 quart 2 percent milk 6 fresh eggs 1/4 teaspoon salt 1/2 cup sugar 1 teaspoon vanilla 1 cup whipping cream, whipped ground nutmeg Heat milk in large saucepan, but do not boil or scald. While milk is heating, beat together eggs and salt in a large bowl, gradually adding sugar. Gradually add the hot milk to the egg mixture. Transfer the mixture back to the saucepan and cook on medium-low heat while stirring until thick enough to coat a spoon. Thermometer should read 160 degrees. If not, continue cooking till that temperature is reached. Stir in vanilla. Cool quickly by setting pan in a bowl of ice or cold water and stirring for 10 minutes. Cover and refrigerate until chilled. Prior to serving, pour into a bowl, fold in whipped cream and dust with ground nutmeg. Yield: 2 quarts. Calories: 135 per 1/2 cup. Cholesterol: 120 mg per 1/2 cup Low-cholesterol, low-fat eggnog 1/2 cup egg substitute 2 teaspoons sugar 1 can (13 ounces) evaporated skim milk 3/4 cup skim milk 1 teaspoon vanilla rum flavoring (optional) ground nutmeg Whip egg substitute and sugar together and combine with the two types of milk and flavoring. Mix well. Chill overnight. Dust with nutmeg before serving. Yield: 3 cups. Calories: 96 per 1/2 cup. Cholesterol: 4 mg per 1/2 cup.