Category Archives: THANKSGIVING DINNER RECIPES

SWEET POTATO PIE WITH BOURBON CARAMEL WHIPPED CREAM

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There are as many recipes for pumpkin pie and sweet potato pie available as there are cooks to bake those pies. (I tend to think of pumpkin and sweet potato pies as almost synonymous.) And almost every cook has his or her favorite recipe. Me too. Or I thought I did until I baked this year’s Thanksgiving sweet potato pies.

I used the basic recipe I’ve been fixing for several years now, but instead of including Kahlúa or rum, I chose bourbon. And I substituted heavy cream for the evaporated milk called for in my original recipe. Well boy howdy – these 2 changes really worked. The filling was super smooth, almost custardy. And very, very flavorful. And then topped with homemade bourbon caramel whipped cream – OMG. Pretty darn amazing. But then, I love sweet potatoes almost any way I can think to fix them. But when combined with all the other lovely ingredients in this recipe, they are absolutely raised to a new level of yumminess. But enough about this pie. Just make it. You won’t be disappointed.

Yesterday, Thanksgiving, was weird. Everything about the day felt as if I were viewing it through some kind of altered reality. OK, throwing the turkey stock together, making the dressing, and preparing the turkey for its long, slow roast was the same as usual. But not setting the dining room table for guests, and not making appetizers to begin the festivities just didn’t seem right. Even as I prepared other traditional favorites, and a couple of new recipes just for the shear fun of it, the feeling of unreality never really went away. The only saving grace was that we were able to share food with 2 other couples. Not eating together, but through home deliveries. (Masked, of course!)

On Wednesday evening we delivered a couple of pies and assorted goodies to our dear friends Jim and Margo. And were sent home with a large container of delicious clam chowder. And at 4:00 pm yesterday there was an exchange between our home and our dear friends Mark and Vicki next door. This allowed us to at least experience the sharing part of Thanksgiving which in my estimation is basically what it’s all about anyway. So that felt good. It also left us with so much food that neither household will have to cook for at least a week! But I think it was more about the divided effort than about the food itself. It just felt right to be able to share the bounty of our wonderful lives with some of the people we love.

And as a truly special treat, Andy and I were part of a Zoom extended family get-together commencing at 3:00 pm. So, while I was preparing gravy, I was able to see and hear, via my computer screen, many of our family members and closest friends as they too were preparing for their own unprecedented celebration. That was great. That felt good. But even with all the positives, it still was weird sitting down on such a momentous occasion, just the two of us at table.

As I drifted off to sleep last night, there were lots of wonderful memories doing their best to keep me awake. So, I gave them full rein. I remembered my first Thanksgiving with Dick and Eloise 50 years ago. (Also, the occasion of the first turkey I ever baked.) Then, all the subsequent Thanksgivings with the extended family. But finally, just before I let Mr. Sandman do his thing, I gave special thanks for the wonderful life I have had, for my children, for my old friends who have helped me through a few rough patches, for my new friends that daily brighten my life, but mainly for my best friend and the love of my life, Mr. Andy Carr. My dear husband who constantly keeps me grounded, keeps me laughing, entertained, feeling special, feeling loved, and all the other positive adjectives you can think of that represent unselfish love. And how just saying thank you to Mr. C. could never be enough. (But I do it anyway!) So what I plan to continue doing, is try my darndest to live up to his expectations. That is, after all, the only lasting thing I can offer him to prove my undying love and respect.

Peace and love to all.

3 c. mashed sweet potato*

4 T. (½ stick) unsalted butter, melted

3 lg. eggs

1 tsp. vanilla

¾ c. brown sugar, packed

¼ c. granulated sugar

¼ tsp. fine sea salt

¼ tsp. baking powder

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

1/8 tsp. ground cloves

1 c. heavy cream

3 T. good bourbon

1 lg. (9-inch) unbaked pie crust

Whisk the mashed sweet potatoes, melted butter, eggs, and vanilla together until creamy and smooth. (There should be no lumps in the mixture.) Then stir in the brown sugar and granulated sugar.

In a small bowl, whisk the salt, baking powder, cinnamon, nutmeg, and cloves together. Stir into the sweet potato mixture until thoroughly combined. Finally stir in the heavy cream and bourbon.

Pour into prepared pie shell. Cover edges of crust with 1½ inch strips of aluminum foil. (This prevents the crust from getting too brown.) Remove the aluminum strips the last 5 minutes of baking.

Bake the pie in a pre-heated 350-degree oven until the filling is set, about 60-70 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you still aren’t sure, stick a toothpick or a butter knife in the center. If it comes out fairly clean, the filling is set.

Remove from oven and let cool completely before serving. Best stored in a cool place. Serve dolloped with Bourbon Caramel Whipped Cream. Recipe below.

*I use the darkest skinned sweet potatoes I can find, sometimes labeled Ruby Garnet yams. But they aren’t really yams. They are just dark-skinned sweet potatoes. Then I bake the sweet potatoes in their skins. When tender, I remove them from the oven, let them cool completely, remove the skin, then whirl them smooth in my food processor.    

BOURBON CARAMEL WHIPPED CREAM

¼ c. unsalted butter

½ c. brown sugar

tiny pinch salt

¼ c. + 1¾ c. (1 pint total) heavy whipping cream, divided

2 T. good bourbon

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the ¼ cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate.

Beat the remaining 1¾ cups of whipping cream to stiff peaks. Add some of the cold caramel sauce and whip just until well blended. (The caramel sauce and whipped cream can be combined up to a few hours before serving.) Serve the remaining caramel sauce on any of your favorite desserts. Or spoon it directly into your mouth. Your choice!

 

Wednesday (before Thanksgiving) – a good days worth of baking. 2 sweet potato pies, 2 French Apple Pies, Cinnamon Rolls, and Soft Sourdough Discard Dinner Rolls (recipe soon to be posted) And yes I was tired after all that baking! Ya think!?

     

     

FRENCH BREAD

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OK, full disclosure. I don’t usually like French bread. And yes, I know, I am in the minority here. I get that. But let me explain why I don’t often appreciate French bread and why I decided recently to bake a couple of loaves anyway.

First of all, if I am going to enjoy a piece of white bread, I want a really crusty, chewy bread. Like most Italian baguettes. But I had a specific purpose in mind when I ventured into French bread land. I wanted to find a recipe for an uncomplicated, basically white bread to use in this year’s turkey dressing. And I figured most of my baguette recipes would not give me that medium crumb I was after. But French bread might provide me with just that perfect crumb and basic bread flavor that I was envisioning. So, to French bread recipes I proceeded. (And yes, I have a great recipe for Thin Sourdough French Baguettes on this site that I adore. But I didn’t want the tang of sourdough in my dressing this year. I simply wanted to change things up a bit because, heck, why not? Everything else is crazy different about 2020, so why shouldn’t my dressing this year be slightly different too?) (And yes, sourdough starter does change bread consistency just by its very nature. So too soft a crumb is not a problem in sourdough French bread. At least to my thinking.)

So, I went on-line and found the bones of this recipe on the abountifulkitchen.com site. I changed the recipe ingredients and amounts here and there, but the basic preparation method was new to me. So, I followed it where it made good sense to do so. But I deviated when my bread baking knowledge led me in a different direction. So, this is truly a mash up recipe. But it worked. Boy did it work!

The result? This is one fine tasting French bread. And the crumb is perfect. Not too soft, but not too chewy either. And the crust is lovely. Well of course it is. Anything tastes great when slathered with butter! (That part came from a different French bread recipe.) (And yes, I most definitely will be making this bread again. It’s absolutely too delicious not to add to my list of favorite bread recipes.)

But ultimately, the main reason I have decided to accept this wonderful French bread into my life, is because it is not a light and fluffy French imitation of Wonder bread! This bread has character. Plus, it takes less than 2 hours to build, start to finish. But really, the most fantastic thing about this bread is that it is utterly delicious. 

So as always, remember that sometimes it’s a smart idea to think outside the box. We all have pre-conceived ideas that maybe should be re-considered, or at the very least, questioned or examined to see if they still make sense. And finally, when we do extend ourselves past our own notions, or beliefs, or conceptions, we tend to learn something. And continuing to learn should always be something we strive for throughout our life. To my thinking, it’s one of our most treasured abilities. Peace and love to all. And Happy Thanksgiving.

2 pkgs. or 2 T. active dry yeast 

2 c. warm water

2 T. granulated sugar

1 T. kosher salt

2 T. vegetable oil, plus more for greasing the bowl

2 c. bread flour

3¼ c. unbleached all-purpose flour

2 T. unsalted butter, melted*

In the bowl of your stand mixer, combine the yeast, warm water, and sugar with your bread hook. Let sit for 5 minutes.

Add the salt, oil, bread flour, and about 3 cups of the all-purpose flour. Mix and knead the dough, adding as much of the remaining flour as required to make a smooth, soft, but not too sticky dough. (The dough should cling to the hook with just a bit sticking to the bottom of the mixing bowl.)

Pour a bit of oil in the bowl, and using your fingers and a stiff rubber spatula, roll the dough into a ball. For the next 60 minutes, starting after you cover the dough with a tea towel and let it rise for 10 minutes, deflate the dough. (In other words. Punch the dough down 5 more times. This helps develop the wonderful texture of this bread.)   

Divide the dough in half. Roll each half into a 9×12 rectangle on a floured work surface.

Roll the dough up like a jelly roll (long way). Place the dough on a large, greased baking pan seam side down. Make five diagonal cuts across the top of each loaf. Let rise, covered with a tea towel, for about 30 minutes in warm place.  

Bake in the middle of a pre-heated 375-degree convection oven for about 20 minutes, or if you don’t have the option of using convection heat, about 25-30 minutes in a regular oven. The internal temperature should reach at least 200 degrees and the crust should be golden brown when the bread is perfectly baked.  

Remove from oven, transfer to a wire rack, and brush the top of the bread with the melted butter. Let cool completely before slicing.

*If you prefer a harder crust, don’t use the melted butter. Your choice.

SAUSAGE DRESSING

½ c. (1 stick) unsalted butter

½ lb. bulk breakfast sausage

¾ c. chopped celery (stalks and leaves)

1 med. onion, finely chopped

4-6 lg. mushrooms, chopped

2 cloves garlic, finely minced

¼ c. chopped fresh Italian parsley

2 tsp. finely minced fresh sage

1½ tsp. dried thyme leaves

1 T. poultry seasoning, or more to taste

½ tsp. savory, either powdered or dried leaves

1 tsp. kosher salt

freshly ground black pepper

8-10 c. dry bread cubes  

2 eggs

turkey or chicken stock

In a medium sized fry pan, melt the butter and add the sausage, breaking it up as it browns. Add the celery, onions, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat.

Place dried bread cubes in a large mixing bowl. Stir in the sausage mixture; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 2 cups of the broth into the eggs. A little at a time. (The hot stock will scramble the eggs if you don’t stir vigorously. Not what you want!) Pour the hot liquid over the bread cubes and gently stir. Be careful, you don’t want to break the dry bread cubes apart. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So, any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350-degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Please Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy. This dressing recipe is perfect with Herb Salted Turkey and Cognac Gravy BTW. Just in case you were wondering.

 

HERB AND LEMON BASTED TURKEY BREAST WITH COGNAC PAN GRAVY

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I transferred the gravy to this small pan to get a better picture. The things I do in the name of fine photography! Commendable, right??

After Thanksgiving last year (which BTW seems like ages ago), I purchased 2 half turkey breasts which were on sale. I baked up one of the breasts (Herb Roasted Half Turkey Breast with Pan Gravy) at the time and stuck the one I fixed yesterday into the freezer. Both preparations are really delicious and both perfect for a small group at Thanksgiving table or for people like Mr. C. and me, for whom turkey sandwiches are the next best thing to Cheetos. Also leftover turkey is perfect in soups and other delightful dishes. (There will be recipes forth coming.)   

While I was drifting off to sleep last night, after having earlier partaken of this fabulous turkey, I couldn’t help but wonder what Thanksgiving would be like this year with the coronavirus pandemic probably still in full swing. Just Andy and me still social distancing ourselves from our loved ones? Still not able to visit with or hold our newest great grandchild? Not being able to bake a French Apple Pie for our dear friend Jim? Etc. etc. All these thoughts tumbled through my head as I was trying, valiantly, to put all thoughts of the real and potentially devastating effects this pandemic has and potentially could bring to our world. Eventually I drifted off.

But this morning, still kind of reeling from my concerns about what our future could look like, I performed all of my morning rituals – read the paper (on line), drank my coffee, showered, fixed breakfast, then sat down to read my email and Facebook. And a very good and lovely woman I know (Pat J.) had posted this quote from Arundhati Roy. “Historically, pandemics have forced humans to break with the past and imagine their world anew. This one is no different. It is a portal, a gateway between one world and the next. We can choose to walk through it, dragging the carcasses of our prejudice and hatred, our avarice, our data banks and dead ideas, our dead rivers and smoky skies behind us. Or we can walk through lightly, with little luggage, ready to imagine another world. And ready to fight for it.”

Reading this was just what I needed this morning. It actually gave me hope. Instead of worrying about what I might be losing, I should focus on the many gains that might come from people uniting against a common enemy. And thanksgiving took on a new meaning for me.

So what if it’s just Andy and me at table on Thanksgiving Day. We still have so much to be thankful for. We have each other, we have this wonderful new great grandchild to love and cherish even if we can’t pick him up right now, and we have a terrific family and dear friends that we can hopefully lavish baked goods on for many more years to come. Just maybe not this year. (And yes Jim, you and Margo will be the first to get an apple pie and cinnamon rolls for Christmas morning if and when it is safe to do so.)

So to all, stay positive, keep cooking, and count your blessings. Happy thanks giving.

1 (about 3-3 ½ lb.) half turkey breast (not boneless)

¼ c. (½ stick) unsalted butter

1 T. fresh lemon juice

1 tsp. granulated garlic

1 tsp. granulated onion or onion powder

1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. dried sage

½ tsp. paprika

¼ tsp. dried thyme

freshly ground black pepper

3 c. chicken stock, divided, or more as needed

flour

milk or part water, if the gravy is too rich

1-2 tsp. cognac

About an hour before you plan to put the turkey breast in your oven, remove it from your refrigerator, wash it very thoroughly, remove any fat or extraneous tissue, etc. from the meat, and dry it well with paper towels. Loosen the skin from the meat. Don’t remove the skin, but just separate it from the meat. Place the meat, skin side up on a meat rack set in a low sided baking pan.

Meanwhile, in a small saucepan, melt the butter and whisk in the lemon juice, granulated garlic, granulated onion, rosemary, salt, sage, paprika, thyme, and black pepper. Set aside.

When ready to bake the breast, slather it with half of the butter mixture making sure some of the butter gets between the skin and the meat.  

Pour 2 cups of the chicken stock in the bottom of the pan. If needed, during the time the turkey is in the oven, add the additional 1 cup of stock to maintain liquid in the baking pan at all times.  

Transfer the pan to a pre-heated 425 oven and bake for 30 minutes. Remove from oven and slather the remaining butter mixture over all. Reduce oven temperature to 325 degrees and continue to roast turkey breast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of breast registers 160 degrees. (Don’t worry, the temperature will continue to climb while the turkey breast rests).  

When the turkey breast is done, transfer to a platter, tent with aluminum foil, and let rest at least 30 minutes before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

To make the gravy: Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan and do not strain the liquid. Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in milk or water until you reach the desired thickness you like. Taste the gravy. Add a bit of salt and/or pepper, if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more milk or water during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

SWEET POTATO BOURBON BARS WITH BOURBON WHIPPED CREAM

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So, here goes a recipe for all you sweet potato fans out there. Of course, if there were a sweet potato fan club, I would undoubtedly be the reigning president. Because if there is one veggie I could eat almost every day, it would be the ubiquitous ipomoea batatas. Savory, sweet, or any other way you can think to prepare this starchy tuberous root, I’m sure to enjoy putting it in my mouth. And this recipe for sweet potato bourbon bars is no exception. And yes I know. I’m turning into the bourbon queen, but wait till you taste these bars! The bourbon blends perfectly with the spices and ups the richness of the sweet potatoes. Any more to be said would be redundant.

So, next time you want a truly rich and lovely dessert, give this recipe a try. And if we happen to be neighbors, I would ever so gladly stop by to offer assistance if you needed clarifications on how best to cut the bars or dollop them with whipped cream or sprinkle on the nutmeg. I am always at your service. Just sayin’

Crust:

  • 2 c. flour
  • 1 c. unsalted butter, room temperature
  • 1/8 tsp. salt
  • ½ c. powdered sugar

Mix flour, butter, salt, and powdered sugar together and pat into a 10×16-inch pan. Bake in a pre-heated 350 degree oven for about 16 minutes or until light brown. Remove from oven. Meanwhile prepare filling.

Sweet Potato Pie Filling:

  • 3½ c. mashed sweet potatoes (cooking instructions below)  
  • 6 T. (¾ of a stick) unsalted butter, melted
  • 1¼ c. packed brown sugar
  • 5 T. granulated sugar
  • 3 eggs
  • 1½ tsp. vanilla
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 2¼ tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • rounded ¼ tsp. ground cloves
  • 12 oz. can evaporated milk
  • 5 T. bourbon

Beat the roasted sweet potatoes in your stand mixer until smooth. Add the remaining ingredients and mix until well combined. Pour into prepared crust. Return pan to 350 degree oven and bake for 70-80 minutes or until the filling has just set. Filling is set when you can insert a tooth pick into the middle of the filling and it comes out clean. Do not overbake. Remove from oven and allow to cool completely. Serve with Bourbon Whipped Cream. (Recipe below)

How to bake sweet potatoes for this recipe:

Bake about 6 large dark skinned sweet potatoes (may be labeled as yams at your grocery store) in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the baked sweet potatoes overnight. Remove the peels and mash with an electric mixer.

Bourbon Whipped Cream:

  • 2 c. heavy whipping cream
  • 2 T. powdered sugar
  • ½ tsp. vanilla
  • 1 T. bourbon
  •  ground nutmeg, opt. for sprinkling

Beat the whipping cream to stiff peaks. Add the powdered sugar, vanilla, and bourbon. Whip until completely blended.

To serve Sweet Potato Bars, cut to desired size, place on dessert plate and dollop with whipped cream. For an extra special touch, lightly sprinkle with nutmeg.

And sorry there’s no picture. We gobbled the bars up last Thanksgiving before I remembered to snap a picture. But if you want to see what they look like, and/or prefer pumpkin to sweet potatoes, visit my recipe for Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream.  

GINGER CAKE WITH BOURBON CARAMEL SAUCE AND BOURBON WHIPPED CREAM

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Sometimes I get nostalgic for no better reason than beautifully colored deciduous leaves in the fall. And every fall as the leaves start to turn color, I immediately want to hunker down in my kitchen and make soup. Or in the case of this past weekend, I wanted to re-create a classic fall and winter dessert I enjoyed as a child and made for my children when they were young. But I didn’t want the gingerbread of my youth, and not even the one I fed to my children. I wanted a modern take on this old standard that would appeal to more sophisticated palates.  

What I envisioned was a gingerbread that had the consistency and moistness I associate with a truly delicious cake. Plus I wanted to make my ginger cake include a background flavor that set it apart from others. And I think I found that special something. It’s called bourbon.

And yes I know, I use bourbon in a lot in my recipes. Bourbon just pairs so well with all kinds of dishes. But what it did for this dessert was beyond compare.

I used the basic recipe for gingerbread from one of my favorite bloggers – Jenn Segal (Once Upon a Chef). She is truly one of my favorites. Please visit her site, because she is the real deal!

I did however make one small change. I substituted a wee bit of bourbon for some of the boiling water in her recipe. (I just had to do it.) Then I went completely bourbon crazy, and created a bourbon caramel sauce, then went further off the deep end (it’s called gilding the lily) by adding a bit of bourbon to the whipped cream topping.

Now something you should know. There isn’t enough money to get me to drink bourbon straight. I don’t like the taste of any whiskey, so why would I want to sip on something that makes me scrunch up my face? (Mother Nature is already having her way with my face. I don’t need any more help in that arena thank you very much!) But, as a subtle (or in some cases not-so-subtle) background flavor, bourbon is a perfect ingredient. For many, the flavor of bourbon hints of vanilla, caramel, honey, butterscotch, apple, pear, figs, raisins, dates, nutmeg, cloves, and cinnamon. So when you analyze the flavors associated with bourbon, really what’s not to like? (I still can’t get straight bourbon past my lips!) But what bourbon does for ginger cake is nothing short of miraculous.

So if you too haven’t enjoyed or even thought about gingerbread for years, now is the time. And as a dessert to serve for either Thanksgiving or Christmas, I think it would be absolutely perfect.

To find other recipes on this site that use bourbon as an ingredient, just type “bourbon” in the search box – hit search, and a new world of boozy recipes will appear on the screen. Some of the recipes are even for delicious adult beverages. Imagine that!

1½ c. unbleached all-purpose flour  

1 tsp. baking soda

½ tsp. salt

2 tsp. ground ginger

1 tsp. ground cinnamon

¼ tsp. ground cloves

4 T. unsalted butter, melted

2/3 c. packed brown sugar

2/3 c. molasses (not Robust or Blackstrap)

2/3 c. boiling water minus 4 tsp. (I’ve replaced 4 tsp. of boiling water with bourbon)

4 tsp. bourbon

1 lg. egg, beaten

chopped candied ginger, opt. garnish

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is room temperature, whisk in the bourbon and the egg. Add the dry ingredients to the wet ingredients and whisk until no lumps remain.

Pour the batter into a lightly greased and floured 9-inch square pan (glass preferably). Bake in a pre-heated 325 degree oven (or 350 degree oven if using a metal pan) for about 25 minutes, or until the edges look dark and the middle feels firm to the touch.

Remove from oven and allow to cool on a wire rack. Or allow to cool slightly, then cut into squares and serve with a bit of warm Bourbon Caramel Sauce, dolloped with Bourbon Whipped Cream, and garnished with a tiny bit of chopped candied ginger. Ginger cake is wonderful served at room temperature, warm out of the oven, or reheated.

The cake can be baked up to 3 days ahead. Cover and store at room temperature. If you prefer, warm before serving.  

To warm cake: Cover the pan with aluminum foil and place in a pre-heated 350 degree oven for 10 minutes.

BOURBON CARAMEL SAUCE

1 c. packed brown sugar

½ c. (1 stick) unsalted butter

pinch sea salt

½ c. heavy cream

¼ c. bourbon

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and is allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the heavy cream and bourbon. Serve warm over this ginger cake, bread pudding, ice cream, or any old thing you want! (Great in coffee too!)

Can be made ahead and refrigerated. Best to warm slightly before serving.

BOURBAN WHIPPED CREAM

2 c. heavy cream

¼ c. powdered sugar

2 T. bourbon

1 tsp. vanilla

Beat cream until stiff peaks form. Beat in the powdered sugar, bourbon, and vanilla until well blended. Cover. Refrigerate until ready to serve.

SWEET POTATO CASSEROLE WITH BUTTER PECAN CRUMBLE TOPPING

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So basically this is the same recipe for the sweet potato part of this amazing dish as the one that is already posted on this site. Basically just a third way to top this scrumptious side. (You might want to check out the topping options on my other recipe just for the heck of it. Search under Sweet Potato Casserole. Original recipe from Southern Living magazine.)

Anyway, this is the same recipe until you get to the topping. And why the same recipe you might ask? Well, basically it’s a well-known fact that you simply can’t improve on perfection. And the sweet potato mixture on this recipe is truly the best use of sweet potatoes I have ever experienced.

But enough about this recipe and how glorious it tastes. It also happens to be easy to prepare. And it can be made the day before. So for the quintessential dish to serve over the holidays, this dish could not be more ideal. But don’t take my word for it. Ask your family and friends what they think about this sweet potato delectable after you serve it at your next feast. I bet you get nothing but positive responses. If not, consider finding a new set of friends or adopting new family members. Because this recipe is just that delicious and worthy only of adoration and praise.

Thank you again Southern Living for the sweet potato portion of this recipe. The topping, well you have only me to blame! Happy holidays everyone.

  • 4½-5 lbs. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)
  • ¾ c. + ½ c. brown sugar, divided
  • ¼ c. whole milk
  • ¾ c. (1½ sticks) butter, room temperature, divided
  • 2 lg. eggs, room temperature
  • 1 tsp. vanilla
  • ½ tsp. kosher salt, divided
  • ½ c. unbleached all-purpose flour
  • ¾ c. chopped pecans

Bake sweet potatoes in a pre-heated 400 degree oven for about 1 hour or until tender. Reduce heat to 350 degrees. Let sweet potatoes cool to touch; peel and mash with an electric mixer. Add the ¾ cup brown sugar, milk, ½ cup of the soft butter, eggs, vanilla, and ¼ teaspoon of the salt. Beat until smooth. Pour mixture into a buttered 9×13-inch baking dish or casserole dish.

Combine the flour, remaining ½ cup brown sugar, remaining ¼ cup butter (melted) and remaining ¼ teaspoon salt in a medium bowl until moist and the mixture clumps together. (Your fingers or a serving fork work well for this step.) Mix in the pecans and spread over the top of the sweet potatoes in an even layer. Bake at 350 degrees until mostly set in the center and golden on top, 25 to 30 minutes. Allow to sit for 10 minutes or so before serving.

Note: If preparing casserole ahead of time, cover and refrigerate before adding any topping. About 90 minutes before serving, pull the casserole out of the refrigerator. Just before placing casserole in your pre-heated 350 degree oven, add the topping, and bake for 30 minutes or until filling is mostly set and topping nicely browned. Let sit for 10 minutes or so before serving.

NEUFCHÂTEL – SPREAD THE WORD!

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NEUFCHÂTEL CHEESE AND OLIVE SPREAD

Sometimes I go off on a wild tangent about something that will never bring about world peace, a higher literacy rate in the United States, or a magic formula for lowering stress when driving in Seattle traffic! But then, more often, my tangents are on a more attainable level and actually result in something over which I have some control. In this case I’m talking about reduced calories in an ingredient that is always, and I do mean always in my refrigerator. And that delicious ingredient ladies and gentlemen is cream cheese. Yep – cream cheese (or more accurately now Neufchâtel cheese).

Since deciding that my weight is way out of control, I have been paying greater attention to what I put in my mouth. Now for years I have been buying Neufchâtel cheese as frequently as I purchase cream cheese. I just assumed (my bad) that they were pretty much identical dairy products. And whichever happened to be on sale, or my fingers touched first, swiftly landed in my shopping cart. But in reading the packages, I soon found out that 1 tablespoon (1-oz.) of cream cheese has 100 calories, 84% fat, 8% carbs, and 8% protein. Whereas Neufchâtel cheese has only 70 calories, 1/3rd less fat (83%), 5% carbs, and 12% protein. So, why not cream cheese instead of Neufchâtel cheese? Well I think I just answered that question, but if you need me to break it down in another way – well it’s simple really!

Cream cheese by law must contain at least 33% milk fat and not more than 55% moisture. American Neufchâtel cheese contains only about 23% milk fat and has a slightly higher moisture content. This means that you need less other moisture rich ingredients to come up with a creamy, spreadable consistency. (Think less mayonnaise and sour cream, for example.)

Then I considered the taste of both. I found that for me, the flavor of Neufchâtel cheese is just as wonderful as cream cheese and just as perfect as the base for almost any type of spreadable. (I’m not sure I would use Neufchâtel cheese in a cheese cake, unless specifically listed in the recipe, but for dips and spreads it’s perfect.)

So, not requiring a baseball bat to hit me in the head before I pay attention to something – I have switched exclusively to Neufchâtel cheese for almost all of my cream cheese needs. And because I am so excited about my new found knowledge, I am going to share some of my favorite spread recipes with you in hopes that each and every one of you too will accept Neufchâtel cheese into your lives. (If that makes me a crusader, so be it!)

So I hope you enjoy the recipes and BTW – Happy Valentine’s Day. (It’s tomorrow, you know!)

And remember: Hunks or slices of cheese and dips or spreads that contain cheese (including cream cheese and Neufchâtel cheese), should always be served at room temperature. The wonderful creamy texture and complex taste of cheese cannot be fully appreciated if the cheese is still cold.

And you will note that all the recipes below call for “light” mayonnaise (I use Best Foods) and “lowfat” sour cream (I use Tillamook). Both are excellent products and all of the spread recipes on this post are just delightful (thank you very much) and happy as Puget Sound clams to find themselves lightened up!

NEUFCHÂTEL CHEESE AND OLIVE SPREAD

  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • 1-2 T. low fat sour cream
  • ½ tsp. Worcestershire sauce
  • 1/8 tsp. granulated garlic
  • freshly ground black pepper (not too much)
  • 1 small can chopped black olives
  • 3 T. finely chopped green olives

Combine all ingredients. Refrigerate for several hours to combine flavors. Serve with fresh vegetables or crackers. Also wonderful served as a canapé.

NEUFCHÂTEL CHEESE AND VEGETABLE SPREAD

  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • ¼ tsp. seasoned salt
  • freshly ground black pepper (not too much)
  • 1 T. finely minced carrot
  • 1 T. finely minced green pepper
  • 2 T. finely minced red pepper
  • 2 tsp. finely minced fresh parsley
  • 2 tsp. finely minced shallot
  • 1 small garlic clove, finely minced

Combine all ingredients. Refrigerate for several hours to combine flavors. Serve with fresh vegetables or crackers. Also wonderful served as a canapé.

VIENNESE LIPTAUER (NEUFCHÂTEL CHEESE, ANCHOVY, AND CAPER SPREAD)

  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • ½ c. unsalted butter, room temperature
  • 3 T. low fat sour cream
  • 1 T. Dijon mustard
  • 2-3 tsp. anchovy paste
  • 1½ tsp. paprika
  • ¼ tsp. kosher salt
  • 1 tsp. caraway seeds
  • 1 tsp. capers, drained and finely minced
  • 1 T. grated or finely chopped onion

Whirl the Neufchâtel cheese, butter, sour cream, mustard, anchovy paste, paprika, and salt together in a food processor until very smooth. Taste and adjust the seasoning. Add the caraway seeds, capers, and onion. Pulse a couple of times just to incorporate the new additions. (You do not want them pulverized!) Scoop into serving dish. Cover with plastic wrap and refrigerate for at least an hour before serving. Serve at room temperature with rye bread or Finn Crisp, a thin rye crisp bread with caraway. Finn Crisp comes in a small, mostly red package and can be found at most grocery stores.

SHARP CHEDDAR CHEESE AND CREAMY HORSERADISH SPREAD

  • 8 oz. grated sharp cheddar cheese
  • 6 oz. Neufchâtel cheese, room temperature
  • 1 tsp. distilled white vinegar
  • 6 T. heavy cream
  • 1 T. creamy horseradish (I use Beaver Brand Hot Creamy Horseradish)
  • pinch of kosher salt
  • freshly ground black pepper

Whirl all the ingredients together in a food processor until creamy and smooth. Refrigerate for at least 2 days before serving at room temperature with crackers. Cornichons (crisp, sour pickles made from really tiny cucumbers) are a wonderful accompaniment to this cheese spread.

BACON, DATE, AND NEUFCHÂTEL CHEESE SPREAD

  • 8-oz. Neufchâtel cheese, room temperature
  • 2 T. milk
  • ½ c. crumbled cooked bacon
  • ½ c. chopped dates
  • 2 green onions finely minced
  • pinch kosher salt
  • freshly ground black pepper
  • balsamic glaze, opt.

Whip the Neufchâtel cheese and milk together. Stir in the bacon, dates, green onions, salt, and pepper. Serve in a small bowl or on a small plate drizzled with balsamic glaze.

SMOKED SALMON SPREAD 

  • 8-oz. Neufchâtel cheese, room temperature
  • ½ c. low fat sour cream
  • 2 tsp. finely minced green onion
  • 2 tsp. minced fresh parsley
  • 2-3 tsp. fresh lemon juice, or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ lb. smoked salmon
  • milk

Beat Neufchâtel cheese and sour cream together. Add green onions, parsley, lemon, salt, pepper, and smoked salmon. Stir until salmon is broken down and mixture is creamy. Add milk until you reach desired consistency. Refrigerate at least 4 hours before serving.

Beat Neufchâtel cheese and sour cream together. Add green onions, parsley, lemon, salt, pepper, and smoked salmon. Stir until salmon is broken down and mixture is creamy. Add milk until you reach desired consistency. Refrigerate at least 4 hours before serving.

CREAMY ANCHOVY GARLIC SPREAD

  • 2 small cloves garlic, rough chopped
  • 7-8 anchovy fillets
  • 6 T. unsalted butter, room temperature
  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • ¼ c. low fat sour cream
  • 2 dashes hot pepper sauce (I use Frank’s Red Hot Original)
  • freshly ground black pepper
  • 1 T. finely chopped fresh chives

Combine the garlic, anchovies, butter, Neufchâtel cheese, sour cream, hot pepper sauce, and pepper in the container of a food processor. Process until smooth. Stir in the chives. Transfer to a serving bowl, and refrigerate for at least 6 hours or better yet, overnight. Serve at room temperature with plain crackers (not quite as plain as saltines) or toasted baguette slices.

JALAPEÑO POPPER DIP/SPREAD

  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • ½ c. light mayonnaise
  • ¼ c. grated Monterey Jack cheese
  • ¼ c. grated sharp cheddar cheese
  • ¼ c. grated Parmesan cheese
  • ¼ c. sliced pickled jalapeños (I use Mrs. Renfro’s) + a couple slices for garnish
  • ½ fresh jalapeño, seeded, de-veined, and finely chopped, or more to taste

Whirl the Neufchâtel cheese, mayonnaise, Monterey Jack cheese, cheddar cheese, and Parmesan cheese together in a food processor until smooth. Add the pickled jalapeños and the finely chopped fresh jalapeño and whirl until only small bits of the fresh jalapeño remain visible. Do not over process. You want those little bits of green to remain. Spread the mixture into a lightly buttered casserole. Bake in a pre-heated 375 degree oven for about 20 minutes. You should be able to see the mixture gently bubbling around the edges and the top should be turning a light golden brown when the dip is hot. Allow to rest for about 5 minutes. Serve with tortilla chips.

ROASTED RED PEPPER CHEESE SPREAD

  • 8-oz. Neufchâtel cheese, room temperature
  • ½ c. light mayonnaise
  • scant 1/3 c. rough chopped roasted red pepper
  • 1 tsp. finely minced onion
  • 1/8 tsp. granulated garlic
  • pinch kosher salt
  • freshly ground black pepper
  • 1 c. grated sharp cheddar cheese
  • 1 c. grated Monterey Jack cheese

Combine all ingredients in a food processor and whirl until smooth. Spoon into a serving bowl, cover with plastic wrap, and refrigerate at least 24 hours before serving at room temperature. Great spread on multi-grain crackers.

CHEDDAR AND PORT WINE SPREAD

  • 8 oz. Neufchâtel cheese, room temperature
  • 2 c. (scant) shredded sharp cheddar cheese
  • 3 T. tawny port (I use Benjamin Australia Tawny Port)
  • ½ c. dried cranberries, roughly chopped
  • ½ c. toasted chopped pecans

Combine Neufchâtel cheese, cheddar cheese, and port in a food processor. Whirl until creamy and smooth. Stir in chopped dried cranberries. Scoop into a small serving bowl. Cover with plastic wrap and refrigerate until about an hour before ready to serve. Sprinkle with pecans just before serving. Great with crackers and thin apple slices.

LOX AND PARTY RYE BREAD WITH CAPER AND RED ONION SPREAD

  • 8 oz. Neufchâtel cheese, room temperature
  • 1/3 c. capers, roughly chopped
  • ¼ c. finely chopped red onion
  • 2 tsp. fresh lemon juice
  • pinch kosher salt
  • freshly ground black pepper
  • party rye bread
  • 6 oz. thinly sliced lox

Combine Neufchâtel cheese, capers, red onion, lemon juice, salt, and pepper. Spread on party rye; top with lox.

GARLIC AND HERB CHEESE SPREAD (MOCK BOURSIN CHEESE)

  • 8 oz. Neufchâtel cheese, room temperature
  • ½ c. (1 stick) unsalted butter, room temperature
  • ¼ tsp. dried thyme leaves
  • ¼ tsp. dried marjoram leaves
  • ¼ tsp. dried dill weed
  • ¼ tsp. dried basil
  • ¼ tsp. freeze dried chives
  • ½ tsp. granulated garlic
  • freshly ground black pepper
  • 1 T. finely minced fresh parsley
  • 2 T. finely grated Parmesan cheese

Cream all ingredients together or whirl in a food processor. Refrigerate at least 4 hours. Bring to room temperature before serving with a variety of crackers. Also wonderful spread on a grilled steak. It melts beautifully on the cooked steak and leaves a lovely puddle into which you can dip your pieces of steak.

SUN DRIED TOMATO AND FRESH BASIL SPREAD

  • 1 (8-oz.) pkg. Neufchâtel cheese, room temperature
  • 2 T. sun dried tomato bits (not oil packed is the best, but if all you have are sun dried tomatoes packed in oil, just drain slightly and chop finely)
  • 5-6 large basil leaves, finely chopped
  • 1 T. chopped fresh parsley**
  • 2 small cloves of garlic, finely minced**
  • ½ c. finely grated Parmesan cheese
  • freshly ground black pepper
  • 2 heaping tablespoons light mayonnaise or low fat sour cream

Combine all ingredients; refrigerate at least 24 hours before serving at room temperature with crackers, toasted baguette slices, or even bagels.

**Hint: When you have both parsley and garlic to mince, and they are going into a recipe at the same time, mince them together. The parsley helps keep the garlic from “skipping” around your cutting board. In the case of this recipe, I add the basil to the garlic and parsley too. I’m lazy – what can I say?

 

 

 

 

 

CREAMY CORN PUDDING

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Once in a while you just have to mix things up a little. And that’s exactly what I did this Christmas. Since I was a small child, I have looked forward to my grandmother’s Dried Corn Casserole. I love it, and since leaving home and preparing my own holiday feasts, I have served it as regular as rain. But for whatever reason, this year I decided to change things up a bit. I knew I still wanted to incorporate dried corn into the mix, but what I was craving was a softer texture to the overall dish.

So I decided to take a fairly basic corn pudding recipe and give it a new spin. I decreased the amount of sugar, used whole milk, added sour cream and dried corn, and sprinkled the whole mess with paprika and fresh parsley. (The picture doesn’t show the parsley because I was taking the pudding to my nephew Eric’s home to be reheated just before dinner. At which time I then added the parsley. So the picture was taken after I removed the pudding from my oven just before leaving for Eric and Sandi’s home.)

Now I realize dried corn is not a product you normally find on a grocery store shelf. This I frankly don’t understand, but it is non-the-less a fact. But making your own is as easy as opening a bag of frozen corn, throwing the corn kernels on a rimmed baking sheet, turning on your oven, and placing said pan in the oven. In fact, that is the whole way you make dried corn! (If you don’t believe me, check my grandmother’s recipe at the bottom of this post!)

And the pudding? Well I think it turned out really delicious. It’s creamy with a great corn flavor, slightly chewy from the dried corn component, and rich, but not too rich. I received a lot of corn-gratulations from my extended family for this dish. And instead of saying thank you, I should have just said “aww shucks!” folks, but that would have been too corny! (Sorry – sometimes I just can’t help myself!)

  • 6 T. unsalted butter
  • 6 T. unbleached all-purpose flour
  • 1 T. sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper (not too much)
  • 1½ c. whole milk
  • ½ c. sour cream
  • 1 can cream-style corn
  • 1 can whole kernel corn, drained
  • ½ c. dried corn (this is what makes this pudding so yummy – see “recipe” for dried corn below)
  • 6 eggs
  • paprika
  • 1 T. chopped fresh parsley, opt.

Melt butter in heavy saucepan over low heat. Whisk in flour, sugar, salt, and pepper. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, whisking the whole time, until thickened and bubbly. Remove from heat, and stir in sour cream, cream corn, whole corn, and dried corn. Beat eggs well.

Gradually stir the eggs into the mixture. (The corn mixture should be cool enough from the addition of sour cream, cream corn, etc. to not cook the raw eggs. But if for some reason the mixture is still hot, wait until it cools down before stirring in the eggs.)

Pour into a buttered 3 quart casserole; sprinkle lightly with paprika. Bake at 350 degrees for 50-60 minutes or until soft set. Just before serving, sprinkle with parsley.

Hint: This pudding is best if allowed to sit in the refrigerator unbaked overnight. This resting period allows the dried corn to rehydrate a bit and allows the other ingredients to get to know each other and become a team.

DRIED CORN

Place 1 lb. frozen corn kernels on a large baking sheet (the kind with a rim) in a single layer. Dry the corn by baking it in the oven on the lowest temperature setting until there is no moisture left in the kernels. Turn occasionally. (It could take as many as 16 hours to dry out the corn completely.) When dry, the corn kernels should resemble grape nuts. (Different color, but you get the picture.) Store the dried corn in an airtight container. No need to refrigerate or freeze.

For a picture of dried corn, see my recipe for Dried Corn Casserole on this site. (Also very good, BTW.)

BOURBON PECAN PIE WITH BOURBON WHIPPED CREAM

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If there is anything more decadent than pecan pie, I wish you would enlighten me. Because as far as I’m concerned, pecan pie wins hands down. Now I know, chocolate decadence and a really yummy cheesecake come in a close second and third. But for richness, pecan pie sets the standard.

So what did I do, I upped the ante by adding a wee dram of bourbon. And I know, it’s been done before. But I remain firm in thinking that this is the quint essential recipe. And yes, I know that sounds very conceited, but if I didn’t think my recipes were special, I sure as heck wouldn’t have started a recipe blog. (One simply must believe in oneself if you are going to put yourself out there for all to criticize, critique and generally trust to provide above average ways to cuisine enlightenment.)

So try this recipe for yourself. I promise you won’t be disappointed.  

And BTW, sorry I haven’t posted any new recipes lately. But I was on vacation, hosted a JazzVox concert, prepared a complete Thanksgiving dinner, spent a week with my daughter in White Salmon, and completed a travel journal of our Belize vacation complete with pictures. So if you have missed me – sorry. If you are upset that I was missing in action – tough noogies! You’ll get over it! Never-the-less, I’m back and won’t be gone again for several months. So look forward to more new recipes in the near future.

  • ½ c. granulated sugar
  • ½ c. light brown sugar
  • 1½ c. clear corn syrup (or half clear and half dark)
  • ¼ c. butter (½ stick)
  • 4 eggs, room temperature
  • 3 T. bourbon, divided
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 3 c. pecans, coarsely chopped
  • 1 unbaked 9-inch pie shell
  • 1 pint heavy cream
  • 3 T. powdered sugar

In a heavy saucepan, boil sugars and corn syrup together for 2 to 3 minutes. Remove from heat and add the butter. Set aside to cool slightly.

In large bowl beat eggs and very slowly pour the syrup mixture into the eggs, stirring constantly. If it looks necessary, strain the mixture to make sure it’s smooth and lump free. Stir in 1 tablespoon of the bourbon, vanilla, salt, and pecans; pour into crust. Cover the edges of the pie crust with narrow pieces of aluminum foil to prevent over-browning. 

Bake in a pre-heated 350 degree oven for about 45 to 60 minutes or until set. (If you have an instant read thermometer, stick it into the middle of the filling. When it reaches 200 degrees, the filling is perfect.) Remove from oven and cool on a wire rack.

While the pie is cooling, whip the heavy cream to stiff peaks. Add the powdered sugar and remaining 2 tablespoon bourbon and whip for 1 minute. Place whipped cream in refrigerator until ready to serve. Serve pieces of pie dolloped with flavored whipped cream.   

   

 

OVEN ROASTED WHOLE CHICKEN WITH DRESSING AND PAN GRAVY

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I call baked chicken my “Sunday night special” because there is just nothing better than a lovely roast chicken to close out a weekend. And since this chicken is best when it has had some time in the refrigerator to become acquainted with the lovely herbs and spices that have been sprinkled in its cavity and on its skin, preparation takes place in the morning. That leaves me free to spend the rest of my Sunday, or any other day for that matter, working around the house, shopping, reading, or just sitting around contemplating the inside of my eyelids – aka, taking a nap. And just to make life even easier, I also prepare the dressing in the morning, so the only significant task left for me to do in the evening is clean a green veggie or make a simple salad to accompany the chicken.

And what better way for me to start my week than with leftover chicken in the refrigerator. I can use the chicken to make a simple soup, or a nice curry, or chicken salad, or…..well, you get the point. My Monday night meal is already half done, even if I don’t just warm up the leftovers and serve the meal just the way I did the night before. Of course, if truth be known, I don’t particularly enjoy left-overs. (I know – crazy!) I would rather take a simple ingredient liked baked chicken and repurpose it into a totally different dish. Now I realize something like chicken noodle soup is going to remain chicken noodle soup, and that’s fine. But baked chicken? Well that’s a different story. So tonight, my leftover chicken from Sunday evening is going to be featured in a lovely chicken curry.

So don’t hesitate to bake a chicken in the near future. And no you don’t have to make the dressing or even the gravy. But should you choose to do so, the recipes below are easy to prepare, full of flavor, and help turn a simple chicken dinner into a feast.

So welcome to autumn my friends. The season of homemade soup, pot roast, beef stew, chili, and all manner of dishes that evoke home, happiness, and comfort. 

  • 3½ to 4½ lb. whole chicken, washed, excess fat removed, then dried very well with paper towels
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • zest of one lemon
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. finely chopped fresh sage
  • 2 tsp. finely chopped fresh thyme
  • 1 tsp. granulated garlic
  • 1 tsp. onion powder
  • 2 T. butter
  • 2 c. chicken stock, plus more as needed
  • 1 bay leaf
  • cooking spray

Combine the salt, pepper, lemon zest, rosemary, sage, thyme, granulated garlic, and onion powder together. Sprinkle half of the mixture in the cavity of the bird. Add the butter. Truss the bird by tying the legs together. Place the bird, breast side up on a roasting rack, tucking the wings in as you go. Sprinkle the remaining spice mixture evenly over the skin. (And no it won’t really stick to the skin. That’s OK.) Place the chicken uncovered in the refrigerator for at least 1 hour, or up to 24 hours before roasting.

Remove from refrigerator and pour the chicken stock in the bottom of the roasting pan along with the bay leaf. Just before placing the bird in the oven, spray liberally with cooking spray.

Bake in a pre-heated 425 degree oven for 90 minutes or until the juices run clear and the internal temperature reads 180 on an instant-read thermometer. Add more chicken stock to the bottom of the pan half way through baking if the pan is dry. When done, remove from oven and set the bird on a platter loosely tented with aluminum foil. Let chicken rest for at least 20 minutes before slicing.

GRAVY

  • flour
  • chicken stock
  • 1 tsp. Kitchen Bouquet
  • freshly ground black pepper
  • 1 chicken gravy mix (just in case)
  • 1 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.)    Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy. (Oh OK, you can remove the bay leaf!)

Whisk in enough flour to absorb the fat. Let cook for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by whisking in part of the gravy mix and a small amount of chicken stock. Let the gravy simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy simmer away while the chicken rests. Whisk periodically.  (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices to the gravy that have accumulated on the platter while the chicken was resting. Just before serving, taste the gravy again and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

Note: if the gravy seems a little salty, you might try adding a teaspoon or two of fresh lemon juice.

DRESSING

  • 2 T. unsalted butter
  • ½ c. chopped celery (stalks and leaves)
  • ½ c. chopped onion
  • 5 button mushrooms, chopped
  • 1 clove garlic, finely minced
  • 2 T. chopped fresh Italian parsley
  • 2 tsp. poultry seasoning
  • 2 tsp. minced fresh sage
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. fresh thyme leaves
  • ½ tsp. savory, either powdered or dried leaves
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4-5 c. dry bread cubes (I use inexpensive sliced sourdough bread cut into cubes and toasted)
  • 1 egg
  • 1 c. chicken stock, or more as needed

In a large sauté pan, melt butter and add celery, onion, and mushrooms. Cook for about 5 minutes. Add the garlic, parsley, poultry seasoning, sage, rosemary, thyme (sound familiar?), savory, salt, and pepper. Remove from heat. Place dried bread cubes in a large mixing bowl. Add the sautéed vegetables; mix thoroughly. Whisk together the egg and stock in a separate medium sized bowl. Pour the liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing, and therefore is not going into the cavity of the chicken. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350 degree oven for about 30-45 minutes or until hot.