Part 2 of Episode 3 and Thanksgiving Recipes

Join Kimberley Scholte for part 2 of her third episode of Cooking with Kimberley Sunday November 22, 2020. As she completes the Thanksgiving meal with all the trimmings.

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Here are the recipes for yiou to follow:

Cranberry sauce • 3 cups fresh or frozen whole cranberries • 1 cup sugar • 1 cup of liquid (orange juice, water or combo) • 1 stick cinnamon • 3 whole cloves Dump it all in a heavy sauce pot, give it a stir and place the lid on it, over med heat. Let it come to a boil, reduce heat, and let it simmer for about 15 minutes. (You will only forget to replace the lid once, cranberries pop while they cook, lol) Let it cool or serve it warm. It thickens as it cools. I make this ahead of time – when I remember to. Baked Brie • 1 Brie wheel (any size you like) • Puff pastry, filo dough, pie crust, pizza dough . . . you get it, what ever you have on hand/like • Dried fruit, jams, nuts, again, what ever your tastes want today! Roll out the dough and in the center, place a good size portion of dried fruit, nuts and then a big gob of jam (think about ¼ inch thickness if you spread it all on top). NOW, place your Brie wheel on top of that and bring up the sides an seal the edges as best as you can. Flip it over and place it on a piece of parchment paper (in case it leaks) and bake it at 400 deg for 15 minutes or until golden. Let cool for just about 5 minutes, serve hot with crackers. You can also make a bunch of little ones in muffin tins . . . Green Bean Casserole • 3 cups fresh green beans, or frozen whole ones • 1 cup milk • 1 can cream of mushroom soup • 1 tsp soy sauce • 1 tsp onion powder • ½ tsp black pepper • 1 cup (or more) French fried onions Mix the milk and soup together to get out the lumps. Add the soy sauce, onion powder and pepper about ½ cup of the onions and mix. Add the green beans, mix again, and place in a greased 9x9 pan. 350 deg oven for 30 – 40 minutes, until the beans are cooked the way you like them. Last 5 minutes, sprinkle the rest of the onions on top and finish baking. If you use too big a pan, the beans will get dry. DON’T BURN THE ONIONS!

Mashed Potatoes • 5 pounds potatoes • 2 TBL salt • 2 cups half and half • 1 cup butter, melted • 1 tsp black pepper • 2 eggs, optional Cut potatoes, place them in COLD water in large stock pot. Bring to a boil and cook until a fork is easily inserted into multiple pieces. How long this takes depends entirely on how big or small your potato pieces are. Too small will give you watery potatoes, though. To the half and half, add the eggs if using, and mix well. Drain the potatoes and place them back in the stock pot, pour in the cream (mix), melted butter and mash right away. Mashed potatoes get firmer the longer they sit. Stuffing 10 to 15 cups of mixed bread cubes (I make these myself from the ends of bread all year.) 1 med baked potato, peeled 1-2 med onions, diced 1 head of celery, sliced 1 TBL summer savory 2 tsp rubbed sage 1 tsp thyme 1 tsp black pepper Salt to taste 1 cup of melted butter 2 cups broth, either store bought or one you made Mix everything in a really big bowl until it is evenly mixed, don’t break your bread too much. If you like a “wetter” stuffing, add more broth, if drier, then hold back on the broth a little bit. I hide the neck and wings in here sometimes, but no liver. The turkey tail gives it some really great flavor! Bake at whatever temp the oven is already at between 325 and 400, the temp will determine the time. But figure about an hour at 350. The deeper the pan, the wetter the stuffing, the more spread out the stuffing is (shallow pan) the drier it will be.

Turkey 1 turkey 1 turkey cooking bag (You will need a tablespoon of flour for this) 1 cup of butter Seasonings of your choice, I stay with simple salt, pepper, poultry seasoning and garlic power. Apples and onions if you have extra Wash that bird and get all the “extra” stuff out of BOTH cavities. Liberally salt the inside of the bird and plop any “extra” or scraps of apples, oranges, onions (the onion skin will give your gravy a rich brown color), celery . . . whatever you have on hand. Just don’t “STUFF” it, it is just for a little bump in flavor. You still need lots of room in there. Season the bird on the outside, how much you use depends on if you eat the skin or not. IF you don’t eat the skin, then LOTS of seasoning. BUT if you do, then dial it back by about a third. Dump a tablespoon of flour in the bag, have someone hold the bag open for you and then place that bird in there. Before you close up the bag, pour a cup of butter all over it. (YUMMY) Close the bag, NOW decide what you would rather have, pretty and a little drier breast meat, or ugly and juicy breast meat. Flip the bird accordingly and cut some slits in it on the top of the bag and find a way to get that thermometer in the breast. Place in the oven at 400 for 15 minutes. Then, without opening the oven, turn down to 375 or 350. Cook for about 2 hours, until that thermometer reads 145 to 150. Remove it from the oven and gently pull the bag away from the skin. Let it rest for at least 15 minutes. (If you opted for pretty then at about 140 cut the top of the bag open so it can brown. SAVE the juice!! Turkey Gravy ALL the juice from the bird! I use a “gravy separator” to leave the bulk of fat out There are two major differences in gravy making, roux or no roux. The only real difference is COMMITMENT! It is true that a roux will give you a nice nutty note, but we’re talking “NOTE” not make or break. If you make a roux and then you are out of turkey juice, you just have yummy turkey paste. Tasty but not pretty. On the other hand, I bring my juice to the boil and stir in a flour/broth slurry (Broth MUST be cool) and cook out the “floury” taste of raw flour. THEN there is a hybrid option – both. IF you are not confident in your gravy making, don’t try this for the first time with company. Make a roux, boil your juice in another pan and then add the roux to the juice in stages. YOU MIGHT GET LUMPS!! Use and immersion blender, or regular blender, to get those out. Ok, on to it then. Add all your juice to the pan from the bag that cooked the bird. Use 1 ½ to 2 tablespoons of flour per each cup of juice. Taste the juice from the bird BEFORE you season. If it is too salty, then add some slices of raw potato if you have any, or lettuce or cabbage leaves. (Also leave the salt out of the potatoes) Stir in the slurry and stir and simmer until thickened and bubbly. NOW is the time to toss in some stuffing (just a bit). Be sure that you get the potato and leaves out if you used them and get the gravy in a bowl. It will thicken up as it cools.

Pumpkin Pie • 1 pie crust, home made or store bought • about 2 cups fresh pumpkin puree • 3 large eggs • 1 and 1/4 cups brown sugar • 1 Tablespoon cornstarch • 1/2 teaspoon salt • 2 TBL “Holiday Spice”* • 1/8 teaspoon fresh ground black pepper • 1 cup heavy cream • 1/4 cup milk

Mix the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, holiday spice, pepper, cream, and milk. Vigorously whisk until everything is combined. The filling will be pretty thick. Place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Crimp the edges with a fork or flute the edges with your fingers. Blind bake the crust for 10 minutes with wither beans or pie weights, be sure to line the pie shell first . . . Carefully remove the parchment paper beans/pie weights. Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. If it cracks, my mom always said it was because it was over cooked. This one does not crack.

*Holiday spice mix 3 tablespoons ground cinnamon, 1 tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice and 1 teaspoon ground cloves. Store in an airtight container . . .

Apple Dumplings • 6 apples peeled and cored • 2 cups brown sugar • 1 cinnamon stick • 2 cups water • ¼ cup butter, • 1 cinnamon stick • 6 Tbl butter, cut to fit in apple

Bring sugar, water and cinnamon stick to boil for about 5 minutes. Set aside. Measure 6 pie crust “jackets” for your apples and have them ready. Take an apple and push a tablespoon of butter in the “core” and then set it on the pie crust “jacket” and add a little more brown sugar. Sprinkle with ground ginger, cinnamon, and nutmeg. Close up the pie crust. Decorate if you wish and place in a parchment lined baking pan. Pour the sugar syrup over the dumplings and bake at 350 to 375 for 30 to 50 minutes.