Category Archives: Holiday Ideas
Make Ahead Turkey Stock for Thanksgiving Gravy
Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..
By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.
You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.
- About a pound or a pound and a half turkey neck and back
- 1 tablespoon olive oil
- Salt
- Pepper
Preheat the oven to 400 degree F.
On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.
- Two boxes of 32 oz chicken stock
- One box of 32 oz beef stock
- 1 large onion, cut in half
- 1 head of garlic, cut in half
- 1 cup carrots, roughly cut up
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.
Cardamom Saffron Panna Cotta
This is a good dessert for Diwali- the cardamom and saffron come through loud and clear!
- 1 ½ cups whole milk
- 3 teaspoons powdered gelatin
- ½ cup sugar
- 1 ½ cups heavy cream
- 5 cardamom pods
- 1/8 teaspoon crushed saffron threads
- ¼ teaspoon salt
- Eight 4 ounce ramekins
Pistachio Topping
- ¼ cup pistachios
- ½ teaspoon salt
- 1 teaspoon brown sugar
In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.
Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.
Grind the pistachios, salt and brown sugar in a grinder.
Top the panna cottas with ground pistachio mixture and serve.
Apple Cake with Pumpkin Whipped Cream
Another favorite…
- 1/3 cup plus ½ cup cane sugar
- ¼ cup apple cider
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 large Honey Crisp apples, peeled, cored and sliced
- 1 cup white whole-wheat flour
- 1¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 large egg
- ½ cup apple cider
- ½ cup extra light olive oil
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)
Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.
Pumpkin Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- ½ cup pumpkin puree
Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.
Honey Orange Walnut Cake- Great for Rosh Hashanah
This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.
Try it for the upcoming holiday.
- 1 ¼ cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon orange zest
Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.
- ¾ cup raw sugar
- 1/3 cup extra light olive oil
- 1 egg
- ¾ cup 1% milk
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.
Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.
Honey Orange Syrup
- 1 cup honey
- ¼ cup water
- ¼ cup fresh orange juice
In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.
Let the cake cool before serving.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Spiced Pumpkin Chocolate Bread
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
- ½ cup toasted walnuts
- ½ cup chopped dark chocolate
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Bread with Cranberries
Lets do a pumpkin week- here is the first one.
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1/3 cup chopped dried cranberries
- 1 cup turbinado sugar
- 2 large eggs
- ½ extra light olive oil
- 1 cup canned pumpkin puree
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.