Sunday, December 21, 2008
So yep! In the midst of another storm here! We are supposed to get another foot- Oh My GOD!!!! Trying to laugh here- trying to laugh!
Well...since we are stuck in and Daddy is busy snow blowing and vaccuming and getting ready for Christmas...Diana and I decided to make him a wonderful and hot Sunday dinner. (Enjoy the pix)
On the menu? Roasted Citrus Turkey Breast with Sage and Rosemary, Apple Sausage and Cranberry Stuffing and Green Beans with Shallots and Bacon. For dessert, Daddy also lucked out because mummy made her special Christmas cookies for Bill's party and saved him some!!!!
I have decided to post my recipes in case you too, get inspired. My house smells like heaven right now....like turkey and apples and Christmas tree and Yankee Candles...and I am listening to the coo of Baby Diana. She has been a huge help!
Roasted Turkey Breast
Follow the directions on the package
Our turkey breast is 7.5 lbs so it will take 2-3 hours to roast
I stuffed the turkey with an orange, some rosemary sprigs, thyme leaves and fresh sage
I baste it once every 45 mins with a combination of butter, orange juice and cranberry juice- delish!
Apple Sausage and Cranberry Stuffing
What you will need:
1 stick of unsalted butter
2 medium onions
3 cups of celery chopped
6 cups of leeks chopped
4 apples peeled and cored
1 pound of italian sausage- sweet or spicy (with casings removed)
6 teaspoons of poultry seasoning (I use Bell seasoning)
2 teaspoons/about 4 sprigs of fresh rosemary
2 teaspoons of chopped fresh sage leaves (about 6 leaves)
2 teaspoons of fresh parsley
2 cups of dried cranberries
1 box of stuffing mix (not cornbread)
2 cups of vegetable stock
Salt and Pepper
Preheat oven to 350
Melt the butter in large skillet
Saute onion, celery, leaks, apples and sausage (breaking up the sausage as you cook)
After about 10 minutes, add the poultry seasoning, fresh herbs, and dried cranberries. Add the dried stuffing mix and moisten with the stock. Season with salt and pepper. Put in a buttered casserole dish and bake for 45 mins
Green Beans with Shallots and Bacon
What you will need:
2 1/2 pounds green beans, trimmed, cut into 2-inch pieces
8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper.
Holly's Christmas Cookies
What you will need:
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
2 cups chocolate chips
6 mini candy canes chopped up
3/4 cup confectioners' sugar
2 drops mint extract, or more to taste
3 1/2 teaspoons water
Preheat oven to 350 degrees F.
In a medium bowl sift together flour, cocoa powder, baking soda and salt.
Set aside. In a mixer beat together the butter with the sugars until fluffy,
about 2 minutes. Add eggs 1 at a time, beating until smooth after each
addition and scraping the sides of the bowl as necessary. Add in the
vanilla. On a low speed beat in the flour mixture a little at a time. Gently
mix in chocolate chips and candy canes.
On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches
apart. Bake until just cracked on top, about 8 to10 minutes, rotating the
pan halfway through the cooking time. Cool completely.
For the glaze:
In a small bowl mix together the sugar; mint extract and water until smooth.
Transfer mixture to a medium resealable plastic bag and snip off the corner.
Drizzle glaze over cooled cookies. (I also chop up some more candy canes and press them into the glaze for a more festive look)
Let cookies stand until set, about 10 minutes.