The Countdown To Turkey

At this point your turkey is thawed and ready to go into the brine tonight or tomorrow. Any last minute shopping to do I recommend it be done today. Here are some things that always help me bet organized.

1. Do a place setting and see if you have all the flatware, glasses and dishes you need. I also set the empty serving dishes on the table to see if they will all fit and to make sure I have the right size dish for sides. If you are low on room now, just wait until the dinner guests are here. 

2. A side area or side board. I sometime set up a side area for things like a crock pot for extra gravy or potatoes since those are always in demand.  I find it easier to have those handy rather than in the kitchen. If you are planning a buffet style this also helps keep the flow going.  For a buffet style dinner to work you need to think about the area and the traffic flow.  If everything is on the table then all the guests have to juggle plates and people to get their food.

3. Do ahead items can be done today too. Cheesecake can be made today and it will be fine for Thursday. As will Pumpkin Pie.  If you want do some of your prep - chop celery or onions and put them in a  plastic bag.

The best Thanksgiving is when YOU have time to enjoy the meal too!  So take a moment and relax and do some planning now.  It will make it easier.

TURKEY DEADLINE !!

If you have a frozen turkey you must start your thawing today.  It may be too late if the bird is over 14 pounds.  If that is the case you may need to thaw it in some cold water.  However, pay attention to the directions.  If not done properly, the turkey can be a place for bacterial growth. 

If you are brining the turkey, that should be done on Wed.  Allow for 16 - 48 hours for the Turkey to brine.  Make sure that the brine is cold - between 28 and 38 degrees all during the brine process.  Also wash your bird BEFORE and AFTER you brine. Washing before removes surface bacteria that may have accumulated during processing. Washing after removes excess salt and brine ingredients.

If you have any questions, please contact me or one of several hot lines for Thanksgiving.  Be safe and may all your memories of Thanksgiving be wonderful!!

Pumkin Cheescake - new recipe

Here is the new Pumpkin Cheesecake recipe that I demonstrated at class today and will again on Monday at 6pm. This also has a Bourbon Sour Cream topping.

Pumpkin Cheesecake with Sour Cream Bourbon Topping

Preheat oven to 250

For the Crust

¾             Cup Gingersnaps crumbs

½             Cup pecans or walnuts – finely ground – about 2 oz.

½             Cup packed Brown Sugar

3              Tablespoons melted unsalted butter

Place Gingersnaps in food processor and pulse until finely ground.  Add nuts and brown sugar- pulse until mixed.  With machine running add butter. Stop machine as soon as all of the butter has been added.  Pour the mixture into a greased 9’ spring form pan.  Use a one cup metal measuring cup and pat the mixture down and up the sides.  You can use the side of the measuring cup to form the sides of the crust.  Chill the crust for at least one hour.

Filling

Have all ingredients at room temperature.

3              eggs

½             cup dark brown sugar – packed

1              teaspoon Vanilla

2              Tablespoons of heavy cream

1              Jar Muirhead Pumpkin Butter (this is the secret!)

Beat eggs until they are light and lemon colored.  Add the rest of the ingredients and whisk to combine.  Set aside.

3              8 oz. packages of cream cheese – at room temp!

½             Cup white sugar

1              teaspoon Saigon Cinnamon

¼             teaspoon ground cloves

¼             teaspoon ground Ginger

1 ½         tablespoons cornstarch

½             teaspoon salt

Fresh grated nutmeg to taste

In a stand mixer fitted with a paddle attachment, cream the cream cheese until it is soft. Scrap down the bowl and paddle to ensure that no small lumps remain before adding any other ingredient.  Add the sugar and mix until the sugar is absorbed, then add the rest and combine.  Once this mixture is combined slowly add the pumpkin mixture on low speed.  Stop and scrape down the sides and bottom of the bowl and mix again.  Take crust out and place on a sheet pan.  Pour the filing into the prepared crust and grate fresh nutmeg over the top – about ½ teaspoon.  Bake for 50 – 55 minutes.  The center should be just barely set.  Take the cheesecake out put on a wire rack for 10 minutes to cool slightly while you prepare the topping before finishing the baking.

Topping

2              cups sour cream

½             teaspoon vanilla

Pinch of salt

3              tablespoons of sugar

1              tablespoon of Bourbon

Return to the oven for 5 - - 7 minutes.  Turn oven off and open door.  Let cheesecake cool for an hour in the oven.  Then take the cheesecake out and cool to room temperature.  Cover the cheese cake in the pan with plastic wrap and refrigerate for at least 6 hours.  Take out an hour before serving so it can warm up.  Cheesecake is best served when it is not ice cold.   This cake can be refrigerated for up to three days – if it lasts that long!