Monday, November 22, 2010

Desserts, Wine, and Dining Out

Desserts, Wine, and Dining Out
Is it really Thanksgiving without Pumpkin Pie? I know from past experience if you don’t have pumpkin pie there will be at least one person who feels they’ve been cheated. One year I made the grave mistake of baking a pecan and apple pie and left out the pumpkin altogether as I’m not a huge fan. The person I disappointed the most was the one whom I cared about pleasing the most, my dad.  My dad is without question the cheeriest, happiest, individual I’ve ever met.  He literally starts to hum when he surveys the table and begins to fill his plate at mealtime.  When dessert was being served that year and we didn’t have pumpkin pie, the look of disappointment on his face was heartbreaking.  He smiled and assured me it was fine, and dove into the apple and pecan pies with gusto.  Not only does he actually love pumpkin pie but, I think that for him this dessert embodies the spirit and tradition of Thanksgiving, in much the same
way as does the turkey.  I imagine there are many people who feel the same.  Obviously, that was the last time pumpkin pie was omitted from our menu!
So, if pumpkin pie is a must have on your table this year here are a few suggestions:
1.       One word….COSTCO. They make a great pumpkin pie, with a good crust, big enough to serve 12-15 and it costs $4.99. Deal city. They also do a lovely pecan pie, which makes the dessert portion of your dinner super cinchy. All you need to do is whip some cream, (please use real whipping cream, it makes all the difference.)
2.       If you’re tired of plain pumpkin pie, gussy it up and top with a mixture of chopped pecans, brown sugar and butter. It gives the pie a beautiful and delicious nutty crunch.
3.       Go ahead Martha Stewart, make your own from scratch.  I’ve never done the thing with a fresh pumpkin, but if you have the time and inclination go for it!
Below is a recipe for a delicious Pecan Pie, it uses real maple syrup instead of corn syrup and it’s super fast and easy to make:
Maple - Pecan Pie
Filling:
•1 cup pure maple syrup
•3/4 cup (packed) golden brown sugar
•3 large eggs
•1/4 cup sugar
•3 tablespoons butter, melted
•1 tablespoon all purpose flour
•1 teaspoon vanilla extract
•1 9-inch frozen deep-dish pie crust (I like to make my own crust, the effort and time is well worth it)
•1 1/2 cups coarsely chopped pecans
Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet.
 Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.
With the New Year just around the corner, there are a lot of people thinking about making a move. If you know of someone who will be transitioning to a new home in the future, I would be honored if you would refer my name.  Your referrals make the difference Thank you!
Becky
720-979-3184

 Noble Rot
What wine will you be serving? Or are you invited to the home of friends or family and bringing wine?  Well there are plenty of wonderful options that won’t break the bank. We like to start with a sparkling wine while enjoying appetizers and putting the finishing touches on dinner.  We love either an Italian Prosecco or Spanish Cava. They are fantastic value wines, light, delicious, and priced from $10 - $20. If you haven’t had the pleasure, do yourself a favor and try one this year, you won’t be disappointed.
For dinner we enjoy a variety of white wines such as Sauvignon Blanc, Pinot Blanc, Riesling, or Viognier, and we also like to serve Pinot Noir, it is absolutely wonderful with turkey.  Gewürztraminers are always recommended for this time of year, but I’ve just never been real fond of them, a bit too spicy for my tastes.  I could go into a lot of detail here but to keep it simple here are a few basic tips: You can’t go wrong with a Sauvignon Blanc from New Zealand, the Riesling from locally produced Infinite Monkey Theorem is killer, and there are great Pinot Noirs under $25. For more info check this out: http://wine.lovetoknow.com/wiki/Best_Pinot_Noirs_Under_$25  
Dining Out this year?
To heck with all that cooking and cleaning you say? Happy to let someone else do all the dirty work? I can’t blame you, hours of grueling prep and cleaning in the kitchen is not everyone’s idea of a good time. (What is wrong with you??)
Here’s a link to area restaurants who will be serving Thanksgiving this year. There’s a wide range of menus and prices that’s sure to please everyone. Make a reservation, show up, eat a delicious meal then go home, hit the couch and watch football.  No leftovers but that’s the trade off right?
Regardless of whether you will be hosting the big event, attending as an honored guest, or dining out in a restaurant; Jack and I wish for you a Thanksgiving Holiday that is rich in friends, family, food, drink and joy.  This is the one holiday whose sole purpose is to celebrate life and share a meal with the ones we love.
And if you try any of the recipes from this blog, I would love to hear how they worked for you.  
Next time you hear from us we’ll be writing about everything Christmas, from cookies, fudge and other treats to the ultimate Christmas Dinner.
HAPPY THANKSGIVING EVERYONE!






Wednesday, November 17, 2010

Heavenly side dishes

In my opinion side dishes rule.  The bird gets all the glory, but let’s be honest here. Who doesn’t salivate at the sight of heaping bowls of beautifully mashed potatoes, gooey sweetened yams topped with marshmallows, sweet, tart cranberry sauce, buttery soft dinner rolls and thick, creamy gravy.  I’m talking gobs and gobs of gravy here. Hubby calls it ‘sauce’ but where I come from its gravy, plain and simple. Pretty much everything is better with a big spoon of gravy on top.
 And what would any Thanksgiving dinner be without the iconic green bean casserole? Traditionally prepared with Campbell’s cream of mushroom soup, green beans and French’s fried onions. Well fellow foodophiles, that show piece of culinary artistry turns 55 this year. Difficult to imagine, but there may be some among us who sat down to Thanksgiving dinners without the ubiquitous green bean casserole.  Horrors!
So, what’s on your line up of savory sides this year? Keeping to the traditional standards or contemplating an update to a classic? We hope you’re planning something new and unexpected.  Thanksgiving is based upon tradition and all things comforting. But come on, what’s wrong with pushing the envelope a little? Why not cook the consummate Thanksgiving dinner, but take one classic dish and rework it in a fun and unexpected way.

Below is a recipe from Chef Tyler Florence with a new spin on sweet potatoes.  I’m going to try his recipe this year because it sounds scrumptious; I’ll let you know how it comes out.

I’m also giving you hubby’s recipe for ‘sauce’. It is without a doubt one of the most delicious gravies ever and the most requested item when we pack to go goodie bags for our guests.

Lastly, if you or someone you know is thinking about buying or selling a home I would  greatly appreciate your referrals.
Jacks’ Sauce:
In a roasting pan, brown turkey & poultry bones (necks ,wings, backs) along with mire poix (diced onion, carrots, & celery) in a 375 degree oven for 30 – 45 minutes or until well browned.  Remove all ingredients and place in a large stock pot. Deglaze the roasting pan with white wine, then pour into the stock pot. Cover all bones & vegetables with quality chix broth. Simmer for about 2 hours, strain and set aside. In a separate pot sauté three diced shallots in one stick butter until translucent. Make a roux with ¼ cup flour, whisk into simmering stock, and simmer slowly for 30 minutes. Finish with heavy cream salt and pepper to taste. If desired add fresh chopped sage, thyme or tarragon, whatever you like.
Tip: A sauce thickened with flour should not be heated at too high a temperature as it will partially reliquefy if it boils.

Whipped Sweet Potatoes & Bananas With Honey From Chef Tyler Florence
Serves 6-8 as a side dish
2 1/4 to 2 1/2 pounds sweet potatoes, about 3 medium
 2 ripe bananas
1/8 cup honey 4 ounces unsalted, room temperature butter (1 stick) --
Kosher salt, to taste
3/8 cup firmly packed dark brown sugar
1/4 cup all-purpose flour
3/4 cup coarsely chopped pecans

 Preheat the oven to 400. Scrub the sweet potatoes and prick
all over with a fork. Put them in a roasting pan and roast for 40 minutes.
Add the unpeeled bananas to the pan and continue roasting for about 20
minutes more, or until the potatoes and bananas are very soft. Remove the
pan from the oven, but leave the oven on.
When the potatoes are cool enough to handle, scoop the flesh into a large
mixing bowl. Peel the bananas and add them to the bowl along with the
honey, half of the butter and salt to taste. Beat vigorously with a wooden
spoon until well combined and fluffy. Spoon into an oven-proof dish and
smooth the top.
In a separate mixing bowl, use your fingers to rub together the remaining
butter, the brown sugar, flour and pecans until the mixture is the
consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet
potatoes and return to the oven. Bake until the sweet potatoes are heated
through and the crumbs are golden, about 20 minutes. Serve immediately.
Per serving: 404 calories, 4 g protein, 57 g carbohydrate, 19 g fat (8 g
saturated), 31 mg cholesterol, 19 mg sodium, 5 g fiber.

Lastly, if you or someone you know is thinking about buying or selling a home I would  greatly appreciate your referrals.

Next posting will address desserts, wine, and dining out options for those who won't be cooking this year.
Thanks for watching and Happy Eating!

Friday, November 12, 2010

Let's Talk Turkey

Greetings!

The holidays are upon us again and the biggest food event of the year is just around the corner!  For dedicated, 'foodies' such as myself and countless others, this is the pinnacle of our American food celebration!

When Saveur, Bon Appetite, Gourmet and other glossies hit the newsstands in early October, complete with photos of perfectly roasted birds, my husband, Jack, a professional chef and I, an avid gourmet, though not by profession, become giddy with anticipation!  
We prepare for this holiday with much the same zeal and thoroughness as a climber prepares an assault on Mt Everest. In honor of this unique event we want to share our favorite tips and recipes for an awe inspiring, gut bustin' Thanksgiving dinner!
I want start with the Glorious Bird.  In subsequent communications I will delve into side dishes, desserts and wine.  In the meantime…Let’s Talk Turkey!

BRINING
According to Martha Stewart, “It’s a good thing!”

In the Goldsmith household, brining is a ‘must do’ first step in preparing the bird.  Regardless of whether you roast, smoke, grill or deep fry, brining will insure the most flavorful and juicy poultry.  Good poultry brine consists of various combinations of water, salt, herbs, spices, and often sugar, honey or molasses.  We suggest you experiment with other meats such as pork or chicken.  That way when it comes time to feed your guests, you will have perfected your craft! Below is a brining recipe from Alton Brown, give it a try and let us know how it worked for you.

 TIPS & TRICKS FROM PROFEESIONAL CHEFS AROUND THE COUNTRY:

1. Never brine in a garbage bag or ordinary household bucket!  Check local restaurants for food grade plastic buckets.

2. If fridge space is an issue, try a non-Styrofoam cooler, as Styrofoam may impart an unsavory flavor to your bird.  Also, you might consider cutting up your turkey prior to the brining process.  Cutting and deboning also cuts your roasting time to about one hour!

3. Be sure to rinse your bird and pat dry after brining, rub with olive oil or clarified butter before roasting.

4. Professional chefs cook only with Kosher salt, Sea Salt, Fleur de Sel and other artisanal salts.  Refrain from using your table salt, which only serves to make your food salty and does nothing to enhance the actual flavor. 

5. To avoid exposing yourself and your guests to food borne illnesses, stuff the cavity of the bird with lemon halves, fresh herbs, and other aromatics; baked your prepared stuffing separately.
If you have specific cooking questions please inquire by email and either Jack or I will be happy to help.  ENJOY!!


 The Holidays can be crazy and the last thing you need is the stress of buying or selling a home!  Though primarily known for brokering Bed and Breakfast Inns, and commercial properties, we also specialize in working with families to meet their residential sales or purchasing needs. It would be our pleasure to serve you!
                 

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.