Aileen's Holiday rolls

 Aileen’s White Rolls

Aileen's White Rolls

Every year, I frantically text my BIL for this recipe. Why didn't I put it here yet?

Dissolve 2 Tablespoon dry yeast in

½ cup warm water

½ teaspoon sugar

Mix with KitchenAid mixer:

2 cups scalded milk (about 180 degrees)

Scant ½ cup oil

2 eggs

½ cup sugar

1 ½ teaspoon salt

Add about 6 cups flour. Knead. Let stand until double in bulk—about an hour at

75 degrees.

Roll out and dip in melted butter. Freeze immediately for later use of let rise

1 ½ hours or more.

Bake at 400 degrees for 12-15 minutes.

If frozen, remove from freezer 3 hours before baking.

Vegetarian Burrito Filling

Instead of stuffing zucchini, I just diced the zucchini, largely borrowed from this recipe at Mel's Kitchen Cafe, and I found this to be a really tasty burrito filling. My additions and notes are in italics.

Ingredients

2-3 T canola oil
1 medium onion diced
1 lb plant based crumbles
2 medium zucchini, diced
4 cloves garlic, finely minced or pressed
1 jalapeno, finely chopped (seeds and membrane removed if you want less heat)
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon granulated sugar
1 teaspoon dried oregano
½ teaspoon ground coriander
chicken stock as needed ok, so not totally vegetarian, but I found that the veggies needed some stuff
1 c frozen corn thawed
16 ounces tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained

1-2 cups shredded Monterey Jack or cheddar cheese, or a combination
Chopped cilantro for garnish

Instructions 

In a large cast-iron skillet, soften the onion first with 2-3 T canola oil. Then, add plant based crumbles for about 5 minutes. Then, add spices, jalapeno, garlic, and zucchini. Keep adding chicken stock or water as needed to keep stuff from sticking. Add corn; it will cook quickly. 

Stir in the tomato sauce, and bring the mixture to a simmer and cook for 5 minutes. I added a handful of chopped cilantro and cooked a bit longer.

Add to burritos with avocado, pickled onions, sour cream, and a squeeze of lime.

Chocolate Sponge Cake Roll with Peppermint Whip Cream

Ever since blogger upgraded their site, I've had a hard time blogging--it's pretty different from the old format. That, coupled with Pinterest, has left me pinning favorite recipes and putting my changes in the comment field rather than updating everything here. And, the ease of finding new recipes and pinning them for later means that I'll never try all my "Recipes to try" pins, but if you do, could you let me know how they turn out?

This is my favorite holiday dish. I posted that I was making it on Facebook and had a few people ask for the recipe. It's light, delicious, and the presentation is easy and festive. A small Christmas miracle?

Chocolate Sponge Cake Roll
Mary Clyde

4 eggs, separated
1 c sugar
1 t vanilla
3 T water
1 t baking powder
1/4 t salt
3/4 c flour
1/3 c cocoa
1/2 c (approx) powdered sugar

2 c whipping cream
1 c crushed candy canes or peppermints (you want these pretty fine with a lot of candy cane dust because that will help sweeten the whip cream)

Preheat oven to 375 F. Line parchment or wax paper on a 10-15 inch cookie sheet with a 1-inch ridge (also known as a jelly roll pan) and lightly grease

Blend egg yolks and vanilla in electric mixer at high speed until yolks are thick and lemon colored. Add water and mix. Set aside.

In another bowl, stir together baking powder, salt, cocoa, and flour. Add half of mixture with yolks and mix. Set aside.

In another bowl using clean dry beaters blend egg whites until soft peaks form gradually blending in the sugar until glossy peaks form. Fold in yolk mixture and flour mixture just until blended.

Pour onto cookie sheet, making batter even and smooth.

Bake for 10-20 minutes or until top springs back when gently touched.

Sprinkle top with powdered sugar. Remove wax paper and gently roll cake into a loose cylinder. Cover rolled up cake with clean dish towel and let cool (approximately 2-3 hours).

Whip whipping cream to desired consistency (I like it a little firmer than usual because it can ooze out of the cake if it isn't). Add crushed candy canes. Taste whip cream--sometimes, I find I need to add 1-2 T powdered sugar.

Unroll cake, spread with filling, then reroll cake in plastic wrap. The directions say to refrigerate overnight. I've gotten away with refrigrating for a couple hours. The key is to cut slices with a knife warmed in really hot water. Take the knife out of the water, wipe it dry, cut a slice. Repeat (you should have about 12 slices).

To be extra fancy make a chocolate ganache to drizzle over the cake.

Pumpkin Stuffed with Everything Good

I got this recipe from here and we had it for dinner a few weeks ago. Delicious (even though I'm not a huge savory pumpkin fan), but I think next time, I'll top the dish off with some crumbled goat cheese and pomegranates.

Also, it's categorized as an appetizer, but it's more like a casserole, so I think I prefer it for dinner.

Joyous Almond Cups

Whenever I make these peanut butter cups I always end up making these Almond Joy-esque cups as well.  I use the same mini cupcake pan, the same spot in the freezer to freeze the two layers, and we end up with two flavors of cups to choose from for a sweet, but nourishing treat.  This recipe is my version after being inspired, as usual, by a recipe from Kimi over at The Nourishing Gourmet.

Even more so than the peanut butter cups, these joyous almond cups have a lot of coconut oil incorporated into the recipe.  Coconut oil has many benefits.  Coconut oil has a lot saturated fat.  But don't fear.  This saturated fat is good for you.  Yes you read that right.  The saturated fat in coconut oil is comprised of medium chain fatty acids, 50% of which are the fatty acid lauric acid.  Medium chain fatty acids are more easily digested, reducing strain on the liver, pancreas, and digestive system.  Coconut oil benefits a sluggish thyroid by this same logic: it takes less energy to digest coconut oil, freeing up your thyroid to heal and function better.  Coconut oil helps with energy levels and weight loss.  Coconut oil heals you from the inside out.

So when you wonder why I go through all the trouble of researching coconut oil, finding different kinds of coconut oil, and then incorporating it into my diet despite my lack of love for it's flavor, this is why.  I feel better when I have it in my daily diet.  I know the science behind it and am more than happy to have it's help healing my body.

Now let's get back to the treat part.  I make these either with or without chopped almonds.  Sort in the vein of sometimes feeling like a nut...But when I do add the nuts I make sure they are from my soaked and dehydrated stash.  Soaking nuts overnight in salt water helps neutralize the naturally-occuring enzyme inhibitors present in most nuts.  Then dehydrating them returns them back to their crispy state.  The almonds I used in this recipe were soaked, dehydrated, and then toasted for 20 minutes at 300 degrees just to bring out their flavor a little before I chopped them and added them in.

Joyous Almond Cups

coconut base:

1/2 cup gently melted coconut oil

1/4 cup gently melted raw honey

1 1/4 cups unsweetened, shredded coconut

1 1/2 teaspoons almond extract

1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 min. at 300 degrees

chocolate topping:

1/2 cup cocoa powder

3 tablespoons raw honey

3/4 cup coconut oil

2 teaspoons vanilla

1 teaspoon coffee liqueur

1. Make coconut base: Combine melted coconut oil and raw honey.  Whisk well to combine.  Add shredded coconut and almond extract.  

2. Using a small ice cream scoop, divide among 24 mini cupcake molds.  Sprinkle each one with a little of the chopped almonds, dividing evenly.  Place in the freezer on a level surface for 30 minutes to harden.  

3. In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water.  Whisk until coconut oil is almost completely smooth.  Remove from heat and continue whisking, adding vanilla and coffee liqueur.

4. Remove frozen coconut bases, and spoon a little of the chocolate topping on each cup.  Place back in the freezer for another 30 minutes until frozen and set.  

5. To remove, pop out with a spoon or butter knife immediately after removing from the freezer.  Store in the freezer, or else they will melt.  To eat, I like to remove from the freezer and let sit for a few minutes to soften.  Enjoy with cold, whole raw milk, yum!

(cross-posted at k-land)

Peanut Butter Cups

I love these peanut butter cups.  I made them last February for R for Valentine's Day.  I wrote the other day about looking for candy for Christmas at the store, but coming up empty.  Even in my compromising mindset I couldn't find anything that would work.  So I am making a few different candies and confections to help satisfy M's and E's sweet teeth on that magical morning.

But back to the peanut butter cups.  I have tweaked the recipe just a bit.  I watch Ina Garten on the Food Network quite a bit, and on her show Barefoot Contessa she occasionally shows how she tests recipes.  Ever since she explained how chocolate is enhanced by a little bit of coffee I have been paying attention to how she pairs them in different recipes.  She says that you do not end up tasting the coffee, but the chocolate tastes better.

Sometimes she uses leftover brewed coffee, sometimes it's instant coffee or espresso granules, and sometimes it's coffee liqueur.  I have Kahlua, so I have used that recently in any chocolate recipe I make.  I just eyeball between a teaspoon and a tablespoon.  I don't know enough about how they make instant coffee crystals to use them confidently, and I don't brew coffee at home.  (The caffeine affects my adrenals and such.)

Oh, and one last thing: after I use up the natural peanut butter in the jars in my fridge I want to make my own peanut butter.  It's very handy to have peanut butter around, so I think it's worth the trouble to soak peanuts in salt water, dehydrate them and then put them through the food processor.  The point of doing all of that is to avoid the enzyme inhibitors present in peanuts and nuts in general.  The soaking process neutralizes the enzyme inhibitors, helping you to not only digest them better but absorb more nutrients from the nuts.

Peanut Butter Cups

peanut butter base:

3/4 cup natural peanut butter, preferably from soaked and dehydrated peanuts

1/4 cup gently melted coconut oil*

2 tablespoons raw honey

1 teaspoon vanilla

1/3 cup chopped nuts, preferably soaked/dehydrated/roasted at a low temperature (300), optional**

chocolate topping:

4 oz. unsweetened chocolate, chopped

2 tablespoons raw honey

1 teaspoon vanilla

1 teaspoon coffee liqueur

1. Mix peanut butter and coconut oil together until smooth, using a rubber spatula.  Add honey and vanilla and stir until smooth.  Using a small ice cream scoop, divide among the 24 mini cupcake molds in a mini cupcake pan.  Put into the freezer for 20 minutes or so while you make the chocolate topping.

2. In a glass bowl set over a pot of simmering water, stir chocolate, honey, vanilla and coffee liqueur with a wooden spoon until almost smooth.  Remove from the pot and set onto a hot pot holder while you continue to stir until completely smooth.

3. Remove mini cupcake pan from freezer and spoon chocolate mixture onto each peanut butter cup, smoothing a little with the back of a spoon.  Place back into the freezer until solid, about 20 minutes or more.

4. Remove with a spoon or butter knife.  They should pop out with a little elbow grease, as long as they are completely solid.  If they mush together at all, put them back into the freezer for a few minutes and try again.  Store in the freezer until you want to eat them.

5. To eat, I like to take a few out and let them rest on a plate for a few minutes to soften.  And, of course, my favorite way to eat them is with a cold glass of whole, raw milk.  Enjoy.

*You can use virgin coconut oil (which will taste like coconut), or expeller-pressed coconut oil (which will have neutral taste).  I prefer the expeller-pressed, but I have tried it both ways and the coconut flavor does work in this recipe.

**(I didn't add these, E can't chew them very well; he choked on a swiped cashew yesterday when I wasn't looking, scary!)

(cross-posted at k-land)

Red, White and Blue (Coconut) Cupcakes

I have had some coconut flour ready to be used for a while now, so I made these cupcakes over the holiday weekend. The cupcakes were moist and full of berries. I am going grain-free for a little while, so the fact that they are grain- (and dairy-) free was nice so I could have some. I had to have them with a glass of (raw) milk, and they were delicious!

Red, White and Blue Cupcakes (from The Nourishing Gourmet)

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, gently beaten with a fork
1/3 cup of honey
1/3 cup of coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup of fresh or frozen raspberries

Preheat oven to 375 degrees.

1. In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.

2. Melt honey and coconut oil in a small saucepan, just until melted. (If you have over-heated it, let cool before combining it with the eggs.) Combine wet ingredients (eggs, honey, coconut oil, vanilla), and combine thoroughly into dry ingredients.

3. Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin indentation.

4. Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes).

Potato-Fennel Gratin

My mom's ward (the congregation I grew up in) is full of the most fabulous cooks. I had inklings of what people typically thought of Mormon cooking (think Garrison Keillor's descriptions of meals done by the Lutheran congregation at Lake Wobegon) when I heard disparaging remarks made about lime jello salads and funeral potatoes. But, I never tasted such cooking until I went away to college; the ladies I grew up around just didn't do things that way. As an adult, I always thought funeral potatoes were pretty tasty until I got this recipe that my mom's ward used in the last two Christmas parties they put on. This is my THE potato gratin/funeral potatoes dish.

Seriously, you'll never want funeral potatoes again...


Potato-Fennel Gratin
The Barefoot Contessa Cookbook

2 small fennel bulbs
1 yellow onion, thinly sliced
2 T good olive oil
1 T unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 C plus 2 T heavy cream
2 1/2 C grated Gruyere cheese (1/2 pound)
1 t kosher salt
1/2 t freshly ground black pepper

Preheat oven to 350 degrees.

Butter inside of a 10x5x2 (10 cup) baking dish. I just used a 9x13 pyrex.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. REmove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. SAute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyere, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remiaining 2 T of cream and 1/2 c of Gruyere and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Check on this; I've had to cover the pan with foil with 15 minutes to a half hour to go to prevent the top from getting burned. Allow to set for 10 minutes and serve.

Christmas Gift 2009: Creamless Creamy Tomato Soup

Every Christmas, I try to make a treat for neighbors who help me make it through my day-to-day life. However, I am not a baker, and though I LOVE it when others bring me cookies and treats, some days around the holidays, I think it would be so handy to have a quick homemade dinner (that I didn't have to make).

This year, I wanted to make pesto because it can be used for so many things, but when pine nuts cost $7.99 for a little over a cup, plus the copious amounts of good quality olive oil and parmesan cheese, I decided that may be a little pricey.

Then, inspiration hit...I could make this tasty tomato soup and put a little pesto on the side. Have you tried 1 (or 2) teaspoons of pesto in tomato soup? DELICIOUS!

And, it's a gift that has red and green! How festive! I know, I know, just call me, "Martha."

Creamless Creamy Tomato Soup
Cook's Illustrated

1/4 cup extra virgin olive oil, plus more for drizzling I only use about 2 T at the beginning; the recipe says to add more as you're blending the tomatoes, but I haven't found that to be necessary to the creaminess or flavor-enhancing
1 medium onion, chopped
3 medium garlic cloves, minced
Pinch hot red pepper flakes (optional) I haven't done this
1 bay leaf
2 (28 oz) cans whole tomatoes packed in juice I buy mine diced
1 T brown sugar I do 1 1/2 T brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces I measured 3/4 c of fresh bread crumbs that I've run through the food processor and keep in the freezer
2 C low-sodium chicken broth I think homemade stock makes the difference here because there are so few ingredients
2 T brandy (optional) I haven't done this
Table salt and ground black pepper I left out the pepper for purely aesthetic reasons and thought it still tasted fine
1/4 c chopped fresh chives I think this is unnecessary when adding the pesto

Heat 2 T oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3-5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain (this is why I just buy the tomatoes already diced).

Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely staurated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 T oil and process until soup is smooth and creamy, 2-3 minutes. Sometimes, I add this, but often, I don't. There's usually a little fat in the chicken broth, so I count that instead. Transfer to large bowl and repeat with remaining soup and oil.

Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil. I omit this last sentence and instead add 1-2 teaspoons per bowl of this pesto. Serve with grilled cheese sandwiches for an easy dinner.

Christmas Gift 2008: Red Lentil Soup

I LOVE this soup. So, last year, I put together all the dry ingredients as a gift for our neighbors during the holidays. It does involve a lot of chopping, but it's well worth it. (Oh, another task that's well worth it--hunting down those 6 whole cloves!)

I make it throughout the year, but it’s great at Christmas—the cinnamon, allspice and cloves make the whole house smell like the holiday season.

Bob’s Red Lentil Soup
Bob Adams

3 C red lentils
1 C chopped celery
1 red pepper, diced
1 C chopped ripe tomatoes
9 C chicken or vegetable broth
1 onion chopped
1 c sliced carrots
2 cloves garlic, minced
1 t cumin
1 t coriander
1 t thyme
½ t allspice
dash cinnamon
2 bay leaves
6 whole cloves
dash flaked red pepper
2-3 t vinegar
1 lemon juiced

Simmer lentils in broth with spices and garlic until lentils are soft. Add vegetables and simmer 10-15 minutes. Blend/puree soup in blender. Add vinegar and lemon juice. Serve with plain yogurt or sour cream on top.

Gingerbread People

I've never tried another gingerbread recipe because I love this one so much that I've never felt the need. These are decadent with just the right amount of spices. Mrs. Fields has a recipe for icing, but the thing I love most about gingerbread people is that they can be decorated with red hots, sprinkles, and chocolate chips BEFORE they're baked.

I'm so lazy that I just never do icing or frosting on cookies.

On a completely unrelated note, will they take away my feminist card if I call them "gingerbread men?" :)

Gingerbread Men
Mrs. Fields' Cookie Book

3 1/4 cups all-purpose flour
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
2 t ground ginger
1/4 t ground cloves
1 c salted butter, softened
3/4 c dark brown sugar, firmly packed
1 large egg
1/2 c unsulfured molasses

Whisk together flour, soda, salt, cinnamon, ginger, and cloves in medium bowl.

In mixer, cream butter and sugar, scraping down the sides of the bowl. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Belnd on low speed just until combined; do not overmix. It will be magically clear when you've mixed enough.

Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm.

Preheat oven to 325 degrees. On floured surface with floured rolling pin, roll dough out to 1/4 inch thickness. With floured cookie cutters cut into gingerbread men. Gather scraps and reroll dough until all dough is used. Place on ungreased baking sheets 1/2 inch apart. This is where I decorate with the above mentioned items.

Bake 9-11 minutes being careful not to borwn. Transfer to cool flat surface with spatula.

Magical Mint Kiss Cookies

I didn't know this was a Hershey's recipe until I bought a bag of Mint Kisses two years ago. I thought my mom made it up! Either way, a delicious chocolate-mint recipe for those who are partial to the combination. I know I am.

Magical Mint Kiss Cookies

1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups flour
¼ cup Dutch process cocoa powder
48 mint kisses, unwrapped
powdered sugar

Preheat oven to 350. In a mixer fitted the paddle attachment, cream the butter and sugar together until pale and fluffy. In another bowl, blend flour and cocoa together; gradually add to butter mixture on low speed. Mold a scant tablespoon of dough around each individual mint kiss, covering completely. Shape into balls and place on a parchment-lined baking sheet.
Bake 8-10 minutes or until set. Cool about 1 minute and then remove from baking sheet to cool completely. Roll in powdered sugar once and then roll a second time just before serving.

Sweet Potato Casserole

It's a little embarrassing to admit that this dish is one of the ones that made me sad when Asher was first diagnosed with all his food allergies because really, could his life be complete without ever tasting these? :)

But, this year, I'll make them without the eggs and watch him not even try a bite. That's ok, though. More for me!

Sweet Potato Casserole
Janice Rose

3 cups mashed sweet potatoes
½ c brown sugar
½ c butter
2 eggs, beaten
1 t vanilla
½ c milk

Topping
1/3 c melted butter
1 c brown sugar
½ c flour
1 c chopped nuts

Mix together first six ingredients and put into a 9x13 inch baking dish. Mix together topping and spread on top of potatoes. Bake at 350 for 35 minutes. Serves 10 to 12.

Favorite Thanksgiving dishes

The Peterson Shrimp Brick: sounds gross, looks a little gross, but trust me, it's a delicious appetizer!

Deer Valley Turkey and Black Bean Chili: to take care of the leftover turkey

Roasted Sweet Potatoes with Carmelized Apples: my new favorite way to eat sweet potatoes

Sweet Potato Casserole: my old favorite way to eat sweet potatoes

Nate's Marshmallow Salad: because it wouldn't be Christmas or Thanksgiving without it

Katie's Dinner Rolls: while my grandma's rolls are what really reminds me of the holidays, Katie's are easier to adapt to to Asher's allergies and just as tasty!

Brussel Sprouts with Proscuitto: people who don't like brussel sprouts enjoy these because of the magic of proscuitto

What are your favorite Thanksgiving dishes?

Thanksgiving in February?

I had a nice big turkey in my refrigerator... and I was wanting a nice big Sunday dinner for a change (I usually never step foot in the kitchen on Sundays)... so I got a recommendation from my sister to use Emeril's turkey recipe. It was DELICIOUS! (Maybe next Thanksgiving, you'll remember to look here for an easy and tasty way to prepare your turkey!)

Emeril's Big Bird with Giblet Gravy (found here)

Ingredients

• 1 (10 to 12-pound) turkey (reserve giblets, neck and livers for the gravy)
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 medium onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 rib celery, coarsely chopped
• 1 orange, halved
• 5 sprigs fresh thyme (or 1/2 teaspoon dried thyme leaves)
• 1 bay leaf
• 1 teaspoon Emeril's Essence (found in the spice aisle OR recipe found here)
  
• 4 tablespoons unsalted butter, softened at room temperature
• 1/2 cup chicken stock
• 1/2 cup apple cider
• 1 recipe Giblet Gravy, recipe follows

Directions

Preheat the oven to 400 degrees F and fit a roasting rack inside of a roasting pan.

Transfer the turkey to the kitchen sink and remove its wrapping. Using your hands, search inside the cavity for the neck, gizzards, heart and livers - remove these from the inside of the turkey and set aside, refrigerated, for the gravy. Rinse the turkey well inside and out with cold running water. Pat dry inside and out with paper towels and transfer the turkey to the prepared roasting pan.

Season the inside of the turkey with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Stuff the cavity of the turkey with the onion, carrot, celery, orange halves, thyme sprigs and bay leaf. Using kitchen twine, tie the ends of the turkey's legs together as if they were trying to cross their legs. Season the outside of the turkey evenly with remaining 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Essence. Rub the butter evenly over the entire turkey. Transfer the turkey to the prepared roasting pan and place in the oven.

Bake uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F and carefully remove the turkey from the oven. Combine the chicken stock and the apple cider, and using a turkey baster, baste the top of the turkey evenly with 1/3 of the chicken-apple liquid. Return the turkey to the oven and cook for an additional 1 3/4 to 2 hours, basting twice more during this cooking time with the remaining chicken-apple liquid. The turkey should be a nice golden brown color, and the juices should run clear when you insert the tip of a knife at the joint of the leg and thigh. An instant read thermometer inserted into the joint of the leg and thigh, without touching a bone should register 165 degrees F when the turkey is cooked through. (If the turkey begins to look too browned, cover the top loosely with aluminum foil until it is done.)

Remove the turkey from the roasting pan and tent loosely with aluminum foil. Let sit for 20 to 30 minutes before carving. Reserve any juices left in the roasting pan for the gravy.

Giblet Gravy:

• 1 tablespoon butter
• 2 teaspoons olive oil
• Giblets, liver, and neck from 1 turkey
• 1 cup diced onions
• 1/3 cup minced celery
• 1/3 cup peeled and minced carrots
• 2 cloves garlic, peeled and minced
• 4 teaspoons all-purpose flour
• 1/4 cup dry white wine
• 1 1/2 cups chicken broth
• 1 sprig fresh thyme
• Salt and freshly ground black pepper

In a medium, heavy pot, melt the butter and the olive oil over medium-high heat. Add the giblets, liver, and turkey neck, and cook, stirring until brown, 2 to 3 minutes. Add the onions, celery, carrots, and garlic, and saute an additional 5 minutes, or until the vegetables are soft. Stir in the flour and cook, stirring for 1 minute.

Deglaze the pan with the white wine, stirring to incorporate any browned bits from the bottom of the pan. Add the chicken stock, thyme sprig, and any reserved juices from the bottom of the roasting pan, and cook, stirring constantly, until thickened. Strain. Adjust seasonings with salt and freshly ground black pepper. Serve warm with Emeril's Big Bird.

Yield: about 3 cups

New Bedford Clam Chowder

My mother-in-law makes this for Christmas every year. She got it from a woman she did some catering for when she lived in Boston, so it's authentic and has some nice family history behind it. It's not as thick as most clam chowders. I would guess this is because of the lack of potatoes.

2 T salt pork cubes (or 2 T butter and 1 t bacon pieces)*
1/2 c chopped onion
1 lb scallops
2 10 oz cans whole baby clams with juice
1/4 c butter
1/4 c sherry or white cooking wine
2 c whole milk
2 c cream
salt, pepper, parsley to taste

Saute salt pork cubes until crisp, discard pork cubes and saute onion in remaining fat until soft (The only salt pork I could find required me to buy a pound of it, which I wasn't willing to do for 2 T of it. Then, I meant to use the bacon instead, but I got lazy, so I just added a little more salt).

Dredge scallops in flour. Shake off excess and brown lightly in pan. Add wine or sherry and simmer briefly (to cook). Add remaining ingredients and simmer gently until warmed through.

This recipe will feed 8 adults with leftovers. I forgot this and doubled the butter and nothing else, which made it rich and delicious, but more for something to dip your bread in rather than a soup to eat. Next year, I'll get it right!

Nate's Marshmallow Salad

This recipe is Nate's favorite holiday dish. He makes TONS of it, but he never writes down the recipe. This is as close as I've come to getting it (and the heavy cream may be too little--we only make it for Thanksgiving and Christmas. I'll update after Thanksgiving.).

2 bricks of cream cheese
1 large (20 oz) can crushed pineapple
5-6 bananas
2 pounds grapes
5 apples
1-2 pineapple
2 pomegranate
5 pears
as many Maraschino cherries as you can stand
as many pints of raspberries, blueberries and strawberries that you can find that look good (Nate usually gets 1 or 2 of each)
2 C whip cream
1 bag of marshmallows

1. Whip 2 packages of cream cheese with juice from one can of crushed pineapple. Whip until smooth.
2. Cut up any fruit you want in the salad. I like bananas, grapes, apples, pineapple, pomegranate, pears, Maraschino cherries, raspberries, blueberries, strawberries, and walnuts. About the only fruits that do not taste good in this salad are any melons. Add 1 bag of marshmallows before adding cream cheese mixture.
3. 2-3 hours before servings mix in a large bowl marshmallows, cream cheese mixture. The pineapple juice keeps the fruit from turning brown.
4. 1 hour- 30 minutes before serving whip the cream until stiff and mix it into the fruit salad until it is evenly distributed