Q. I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.
A. Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful.
The Best Oven-Roasted Turkey with Giblet Pan Sauce
(Serves 10-12)
--1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed
--2 pounds salt
--3 medium onions, chopped coarse
--1 1/2 medium carrots, chopped coarse
--1 1/2 celery stalks, chopped coarse
--6 thyme sprigs
--1 bay leaf
--1 tablespoon butter, melted, plus extra for basting
--3 tablespoons cornstarch
Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use.
Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.]
Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes.
Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.
How do you get your creative juices flowing?
Q. Sometimes I'm just stuck in a rut and cooking the same old things, sometimes I just sit and stare at the white paper and can't come up with a drawing, sometimes my days are as boring as wood chips, sometimes I want to bless someone else and I can't think of what to do....I love being creative, but sometimes I just can't get it going and don't know where to get inspiration. I have a ton of magazines to look through, but I don't want to copy other people. I just want my creativity back!
A. If I can't write... I read. If I can't cook... I go out to eat. If I can't draw... I go to an art museum. The intent is not to copy what you see, but immersing yourself in that activity can get your brain focused on the right area. When I read, for example, a single sentence may catch my attention. By the time I've worked it over, fit it into my life, and daydreamed through it, the idea will probably have no relation to what I read, but seeing the words get my words started. I may even flat-out disagree with what I've seen or heard, but that's a starting point, too!
This usually works for me, if not immediately than over time if I'm consistent with spending time on it. At other times in my life, however, I have tried other tactics. I have taken classes to learn more about a subject -- or learned something entirely new. I have traveled to a new city, read a new genre of book, and walked the opposite way around the block. People have a delicate relationship with change -- most of us want the safety of habit, but the excitement of something new (not too new!). If we're in a rut and haven't found the right balance of old and new, any little push can get us re-started. And if we're in a state of excitement, inspiration often follows!
As a last thought, keep a journal. Record what you've eaten and what you crave, or sketch something every day. As a writer, the experts say that it's okay to just write "I have nothing to write" repeatedly until something else comes. As an artist, I'd probably just doodle a progression of stick people on the exciting-as-mud days. The point is just to keep doing the activity, have patience, and try not to be too hard on yourself! Inspiration is a tricksy, flighty, wild-and-free kind of thing, so you have to use sneaky skills to grab it.
Good luck finding that creativity! I hope something in here helps get you started!
How to make cocktail flavored spiked snow cones?
Q. I am in the midst of wedding planning, and have been doing some wedding magazine reading. One of the suggestions my fiance and I fell in love with was to make spiked snow cones; however I was hoping to make a variety of spiked snow cones to taste like our favorite cocktails instead of serving straight cocktails.
A. Well,the idea of all these folks in formal wear sucking on sno-cones sounds dreadful, what you;d do is get the shaved ice, and appropriate recepticles for the cocktail and ice/mix. Make the container interesting and disposable..One could use a number of cocktails and flavors such as:.....Apple Martini
vodka, green-apple schnapps
Black Russian
vodka, kahlua
Bloody Mary
vodka, tomato juice, hot sauce
Campari Cocktail
vodka, Campari
Chocolate Martini
vodka, white creme de cacao, Hershey's Hug
Cosmopolitan
vodka, cointreau, cranberry juice
Diamond Martini
vodka, dry vermouth
Flirtini
vodka, Champagne, Cointreau, pineapple juice, fresh pineapple
Hairy Navel
vodka, peach schnapps, orange juice
Long Island Iced Tea
vodka, triple sec, light rum, gin, cola
Mudslide
vodka, coffee liqueur, Irish cream liqueur
Sex on the Beach
vodka, peach schnapps, creme de cassis, orange juice, cranberry juice
Smith & Wesson
vodka, coffee liqueur, half and half, club soda
Vesper Martini
vodka, Gordon's gin, Kina Lillet dry vermouth
Vodka Martini
vodka, dry vermouth
Vodka Red Bull
vodka, Red Bull
Vodka Tonic
vodka, tonic water
About.com Red Ball
pomegranate vodka, coconut rum, creme de almond, sweet vermouth, lime juice
Admiral Perry
pear vodka, Hiram Walker Original Cinn Schnapps, dry vermouth, white creme de cacao
Accomplice
vodka, lemon juice, Champagne, strawberries
Air Force One
citrus vodka, Hpnotiq liqueur, lemon juice, lemon-lime soda
Alabama Slammer
vodka, Southern Comfort, amaretto, sloe gin, orange juice
Alibi
vodka, lime juice, club soda, ginger simple syrup
Amarula & Eve
citrus vodka, Amarula cream liqueur, lychee juice, ruby red grapefruit
Amore Frizzante
vodka, GranGala orange liqueur, peach nectar, Prosecco sparkling wine
Angèle Green Tea Cooler
green tea vodka, lemon juice, simple syrup, soda
Apple Cin
apple vodka, spiced rum, cranberry juice, simple syrup, cinnamon
Apple Pie Martini
vodka, Navan vanilla liqueur, apple cider, cinnamon, lime
April Rain
vodka, vermouth, lime juice
As Night Falls
orange vodka, white grapefruit juice, sugar, ginger, star anise, peppercorns
Aspenlicious
coconut vodka, rum, amaretto, coffee liqueur, Irish cream, chocolate
Atone-Mint
blueberry vodka, fresh lemon juice, sparkling water, mint
Babel-On the Rocks
vodka, kahlua, half & half
Basil North
vodka, apple juice, basil, lemon
Beautiful Boat
vodka, Champagne, mint
Berry White
UV Blue Vodka, creme de cacao, triple sec, lime juice
Big Breezy
Absolut New Orleans vodka, watermelon, simple syrup, lemon juice, black pepper
Black Cat
vodka, cherry brandy, cranberry juice, cola
Black Cherry Breezer
black cherry vodka, grenadine, lemon juice
Black & Gold
Blavod vodka, Goldschlager
Black Magic
Blavod black vodka, grenadine, 7-up
Black Martini
vodka, blackberry brandy
Black Rose (shooter)
Blavod vodka, Tequila Rose
Black Widow
Blavod vodka, cranberry juice
Blondie in Blue
vodka, Lillet Blonde, Marie Brizard Parfait Amour
Blood Martini
citrus vodka, ginger liqueur, dark grape juice, blackberry syrup
Bloody Caesar
vodka, clamato juice, Worcestershire and Tabasco sauces
Bloody Gazpacho
vodka, tomato juice, basil, cucumber, balsamic vinegar, Tabasco, Worcestershire sauce, lemon juice, garlic, pepper, celery salt
Blue Bayou
vodka, blue curaçao, grapefruit juice, pineapple
Blueberry Martini
vodka, Patron Citronge Orange Liqueur, blueberry juice, mango juice
Blue Orange Sorbet
vodka, blue curacao, water, sugar, orange zest
Blushing Lady
vodka, PAMA Pomegranate Liqueur, pink grapefruit juice
Bocce Ball
vodka, amaretto, orange juice, soda water
Boston Homerun
Absolut Boston vodka, white grape juice, ginger ale
Boston Tea Party Martini
Absolut Boston vodka, lemon juice, simple syrup
Bourbon Street Jump
ALL THE ABOVE AND MORE ARE AT...http://cocktails.about.com/od/vodkadrinkrecipes/Vodka_Cocktail_Recipes.htm
Does anyone have the recipe for spiced apple cheesecake?
Q. I believe it was in a fall issue of Woman's World magazine from either 2003 or 2004. It had an Apple Butter spread on top of it. I'd hoped to serve it for Thanksgiving but have had no luck in finding it for the past 2 years. Can anyone help me?
A. Pretty sure this is what you are looking for.
Spiced Cheesecake
CRUST
2 cups pecans, toasted (or walnuts or hazelnuts or almonds or a mixture, 8 oz)
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted
FILLING
2 lbs full-fat cream cheese
1 cup mascarpone cheese
1 1/4 cups granulated sugar
2 large eggs
1 pinch salt
1 teaspoon fresh lemon juice or orange juice
1/4 teaspoon ground cinnamon
1 pinch ground cloves
1/4 teaspoon grated nutmeg
Oven to 325 degrees F.
Wrap the bottom of the springform pan tightly in foil.
CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
Just until the nuts are in very, very small pieces, not a paste!
Turn out into a bowl, add the melted butter and mix until it comes together.
Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
Cool to room temperature.
FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
Using the paddle attachment on med-low speed, beat just until smooth.
Add the remaining ingredients and mix on low speed until well combined.
Pour the filling over the crust.
Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
Pour water into the baking pan until it comes half-way up the sides of your springform pan.
Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
This should take about 45-55 minutes.
Do not overbake!
Don't worry about the jiggle- the cake will firm up while chilling.
Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
It is best if if made the day before you serve it.
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