健康过节

来源: 干吧吧于 2014-11-29 19:21:53 [档案] [旧帖] [给我悄悄话] 本文已被阅读：次 (8448 bytes)

今年的火鸡节吃得很健康。我一直用Alton Brown 的火鸡食谱。很好吃相对简单。

Brine Turkey

Recipe courtesy of Alton Brown

Ingredients

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Sweet sausage with apple stuffing

This is a recipe from food network, but I adjusted it a little.

Ingredients:

Extra-virgin olive oil
1/2 onion, small dice
2 ribs celery, small dice

1/2 medium carrot, small dice
Kosher salt pinches
1 pound sweet sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
1 sprigs rosemary, leaves finely chopped
7 cups cornbread
1/2 cups dried cranberries

One large apple cut into cubes
16 Oz. chicken stock
Preheat the oven to 350 degrees F.

Coat a large sauté pan with olive oil, add the onions, carrot and celery and saute over to medium heat. Season with salt and cook until the vegetables are tender and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the apple and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.

Mango Mousse Cake

Same recipe that I used for Blueberry mousse cake. But this time I used Mango and didn’t do the Jello topping. Also I added a few mango roses on top of the cake for decoration

https://caiqinchen.wordpress.com/2014/09/01/blueberry-mousse-cake%E8%93%9D%E8%8E%93%E6%85%95%E6%96%AF%E8%9B%8B%E7%B3%95/

Turkey drippings with red wine gravy

Don't throw away the yummy turkey drippings, it is the best ingredient for gravy. Add 1/3 cup of red wine and 16 Oz of low sodium chicken broth to the roast pan that you use for your turkey and bring it to boil. Pour everything to a fat separator to separate the fat from the juice, then pour the fat back to a clean pan. whisk 3 TBSP of flour to it and keep whisking until it is smooth. Pour all the broth mixture back to the pan and cook about 2,3 minutes.

Brussels sprouts with bacon

Mash potatoes

Orange flavor carrot

Precook sliced carrot in boiling water for a few minutes, drain and set aside. In a skillet add some vegetable oil and saute carrot for 2 minutes with pinch of salt. Add water and orange juice(water:juice=2:1) simmer for 20 minutes or until it is tender.