Holiday: Thanksgiving (20)
Hawai'ian bread is a sweetened bread, much like a brioche, that is commonly found in Hawai'ian cuisine. There are countless variations of Hawaiian Bread recipes, often handed down from your "Kupuna Wahine" (Grandmother). Hawaiian Bread is often served as a large single round loaf and then cut into slices, or served as small rolls. This recipe creates the individual, single serving rolls. Due to the high amount of acids in the pineapple juice, the yeast will require a longer rise time. With a little patience, you can end up with the perfect container for a ham, cheese, and grilled pineapple slider. In order to produce a soft fluffy crumb, this recipe requires dough that is very sticky and difficult to handle. Working additional flour into the dough will effect the quality of your finished bread. In order to prevent the dough from sticking without adding more flour, use frequently applied olive oil or water on your hands while working with the dough.
I have always found Roast Turkey to be dry and tasteless, making it necessary to cover with a large amount of gravy. This recipe will produce a flavorful, moist turkey full of complex flavors.
The bacon will act as a protective skin while roasting and will prevent the Turkey meat from drying out. Additionally, the roast can be prepared early and stored in the Refrigerator for up to 24 hours before Roasting.
This is possibly the best Jalapeño Popper that you will ever eat. Think Jalapeño Poppers on steroids. The cheese filling is a flavorful blend of equal parts of Gorgonzola Cheese (a pungently flavorful Italian Blue Cheese) and Neufchatel Cheese (Cream Cheese with lower milkfat). Each Armadillo Egg is wrapped in bacon. 'Nough said...
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used as a marinade to flavor roasts and steaks before cooking and it can be used as a finishing sauce for meats at the dining table.
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used to flavor roasts and steaks before cooking or it can be used as a sauce for meats at the dining table. Red Chimichurri adds roasted pimento for a fuller, smokey flavor.
Crème Fraîche is a traditional creamy French sauce, made by mixing cultured Buttermilk and Heavy Cream and then incubating the culture to thicken the cream. Crème Fraîche can be a tasty addition to fresh fruit, a thickener for sauces, or even added as a creamy thickener for soups. Because of the high percentage of milk fat, Crème Fraîche can survive high heat, even boiling, without breaking down. This recipe can be easily scaled to produce a larger yield by maintaining a buttermilk/cream ratio of 1:16. Note: Buttermilk that does not have an active culture will fail to incubate properly. The Borden brand "Country Store Bulgarian Cultured Whole Buttermilk" seems to be available most places across the US.
This recipe can be prepared using a Slow Cooker (for about 3 hours) or using a Ceramic-Lined Cast Iron Dutch Oven (for about 30 minutes). The benefit of using the Slow Cooker, is that you can mix the recipe and then start the Slow Cooker before Dinner starts.
Garbage Bread is the ultimate brunch food. Variations of this recipe can be found in Brooklyn Delis, called Proscuitto Bread.The yield for this recipe is 2 medium-sized loaves. They can be cut into 2 inch cubes and served with a charcuterie board or eaten as a snack.
This is a semi-traditional Harissa Beef recipe, that uses a less-traditional cooking method: The Instant Pot. Traditionally, this meal would be slow-cooked using a clay pot called a "Tagine". However, you can use an Instant Pot to braise the Chuck Roast and accomplish the same results. I like to add the peppers and the squash towards the end of the cooking time, so that they are not overcooked. The final dish can be eaten with Khobz (Moroccan White Bread ), Ekmek (Turkish Bread), or Turkish Pita.
The Holidays just aren't the same without a glass of Egg Nog. It is surprisingly easy to make at home, with ingredients that you probably already have. From-scratch G'Nog tastes better than the stuff you buy in the store, and it doesn't have all the high-fructose corn syrup and added thickening agents. Eating raw, unpasteurized eggs can pose a potential health risk of salmonella contamination, but you can easily pasteurize eggs using your Sous Vide.
This is an easy side dish to add some green to your meal. The Lime and Pecorino Cheese will kick your Brussels Sprouts to the next level.
Leftover Mashed Potatoes are often left to sit in the refrigerator for a few weeks until they are eventually discarded. This is an easy, tasty, and fun way to use the leftovers that might ordinarily go to waste. Eat warm or drizzle with leftover gravy.
This sweet and savory sauce is easy to make. This tasty reduction goes well with any white meat. It is a versatile base that can be mixed with a wide range of flavors, including Soy Sauce, Oyster Sauce, Greek Yogurt, Creme Fraiche, and other flavors.
These Cheese Balls are baked, not fried, and can be coated with a Dipping/Finishing Sauce (multiple recipe's are linked below). The Cheese Balls are a great game-day appetizer or to accentuate any full Holiday spread.
Pavlova is a meringue-based dessert. Originally from either Australia or New Zealand. Pavlova is traditionally shaped into a circular cake-like block of baked meringue, then topped with whipped cream and fresh fruit. The baked meringue has a soft center and a flaky, crispy external meringue crust. The cracks that appear in the surface are an expected part of the "rustic" look of this desert. You can top pavlova with fresh fruit, compote, or chocolate. This recipe makes 8 individual serving-sized Pavlova, so that it can be easily scaled, without making any adjustments to the cooking time.
Whether it is spelled "quark", "quarg", or "kvarg", the German word for "curd" is a common soft cheese in Slavik, German, and other Northern European countries.
Quark is a creamy, soft cheese, with an extremely mild flavor. It can be made from any milk, from whole to skim, although a whole milk will provide a slightly larger yield. Quark works well as a rich and creamy butter replacement, as a base for cheesecake, or for a variety of other savory uses. This recipe uses the "Yogurt" setting on an "Instant Pot" to incubate the culture into Quark Cheese. The yield for this recipe (using 2% Milkfat) is about 4 ounces (1/4 Cup) of Quark.
This Mac and Cheese Recipe is not the "yellow death" from the ubiquitous blue box, with cardboard noodles and cheese flavored powder. This recipe uses lots of real cheese. Additional flavor is added with the inclusion of pasteurized cheese (also real cheese). The melted Gouda and Mozzarella cheese with the cubes of pasteurized cheese, provides a flavorful sauce with pockets of gooey, creamy goodness. The bread crumbs on top give it a bit of a crunch. Overall, this is the perfect side dish for any meal.
Baked Potato Skins make a great appetizer or snack. While 5 pounds might at first seem like a lot of potatoes, it will never seem like you made enough. Additionally, these can be prepared before-hand and then refrigerated in an air-tight container for up to 7 days. Simply reheat for 10 minutes at 375° to serve warm or serve at room temperature.
Tzatziki (pronounced \zat·ziki\) is a traditional Greek Yogurt Sauce. Cacik (pronounced \jah·'jik\) is the same sauce, but from Turkey. Tzatziki can be used with meat dishes or as a dip for Crudites.
Wassail is a festive holiday fruity drink that is typically consumed warm. This drink has the added benefit of making the whole house smell like Christmas exploded in your kitchen. This Wassail can simmer all day long. Just spoon the servings directly into mugs, while the pot continues to simmer. Note that this recipe can be easily scaled if you don't want to make such a large batch.
