"Melba's Jammin'" > wrote in message
...
> In article >,
> "Nexis" > wrote:
>
>>
>> I am really happy with how my dinner came out this year, and there were no
>> catastrophes! How was yours?
>>
>> kimberly
>
> It was wonderful. Girlchild has completed her apprenticeship and all I
> did was damage control when I realized she'd roasted Tomasina at 375
> while using timing for 325. Whoops. I baked an apple pie at her house
> on Wednesday night; I made the gravy. She had a bead on it * I'd
> written out a timetable for her to follow and it worked nicely, I'm
> very proud of her!
>
> Small Child said the Thanksgiving poem I'd taught her the night before
> and requested a poem for Christmas * about snowflakes! Thank Alex for
> the internet and Google. I've got a cute one identified and think
> she'll have no trouble learning it. I like the idea of memorizing a
> poem. (Years ago at a friend's birthday party, another guest gave the
> gift of some incredibly long poem that she memorized while jogging. It
> was very cool!)
> --
> -Barb, Mother Superior, HOSSSPoJ
> "Maligning an individual says more about you than the one you malign."
> http://web.mac.com/barbschaller; blahblahblog
> http://jamlady.eboard.com

Very cool! I love that. I think poetry is highly underrated among the youth. 'Cept of
course for sappy "love" poems written by forlorn and longing young girls who just
know that (insert rock star here) is the absolute must-have husband material.

Glad to hear it all went well, and congrats to your Girlchild

kimberly

Nexis wrote:

<snip much goodness>

> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?

Mine came out mostly well, but I had to make three crusts for the pumpkin
pie because every time I tried to pre-bake it, the crust would slip down the
sides of the pie plate. I don't know what the problem was; it had PLENTY of
rest time before going into the oven. I personally didn't care much for the
apple pie, but then apple pie is never my favorite anyway.

The turkey came out BEAUTIFULLY. I followed the America's Test Kitchen
recipe for "Turkey for a crowd," and it's definitely a keeper.

I forgot to add buttermilk to the mashed potatoes, but the amount of cream
and butter I added more than made up for that.

The hillbilly family of my girlfriend didn't even TRY the pear clafouti. It
was a crying shame that I couldn't take it with me on the plane. But I got a
couple really good-sized helpings of it for breakfast and snacks over the
next couple days, and I liked it better than any of the pies -- even though
the Southern Comfort pecan pie was *outstanding*, and the pumpkin pie was
much better than average.

I'm just glad it's over, and I will NEVER NEVER NEVER cook for those people
again.

Bob

Bob Terwilliger wrote:
<snip>

>
> The hillbilly family of my girlfriend didn't even TRY the pear clafouti.

Shame on them!

> It
> was a crying shame that I couldn't take it with me on the plane. But I got a
> couple really good-sized helpings of it for breakfast and snacks over the
> next couple days, and I liked it better than any of the pies -- even though
> the Southern Comfort pecan pie was *outstanding*, and the pumpkin pie was
> much better than average.
>
> I'm just glad it's over, and I will NEVER NEVER NEVER cook for those people
> again.

Time for a new girlfriend.

Some of my guests showed up 15 minutes past the time I said dinner was
served despite the fact that I told *someone* (who shall remain
nameless) to tell them to come two hours before for hors d'ouvres and
champagne. By that time I had had a couple glasses of bubbly and
didn't care, but my other guests were hungry and trying not to stuff on
the spread. My turkey was done an hour and 15 minutes before it was
supposed to be, and as it was, overcooked on the counter top while
waiting for dinner to commence. My gravy was outstanding so it didn't
matter too much but I was disappointed. DH proclaimed my veg lasagne
the best I have ever made, so that was the highlight of my feedback. I
am still cleaning up dishes.

Next year I'm calling in Chinese.

-L.

On 27 Nov 2006 00:46:17 -0600, "Bob Terwilliger"
> wrote:

>Mine came out mostly well, but I had to make three crusts for the pumpkin
>pie because every time I tried to pre-bake it, the crust would slip down the
>sides of the pie plate.

Odd. I had the same problem, when I was trying to prebake my crusts
this year. I attribute it to not lining the crust with foil and pie
weights. The 2nd time, I did that, and it turned out perfect.

Christine

Blum's Coffee Toffee Pie

CRUST:
1/2 package pie crust mix
1 square unsweetened chocolate, grated
3/4 c finely chopped walnuts
1 tsp vanilla
2 Tbsp water
1/4 c packed brown sugar

1. Combine pie crust mix, brown sugar, walnuts and chocolate in bowl,
using fork.
2. Stir in water and vanilla.
3. Press into well greased (very well greased!) 9" pie pan.
4. Bake at 350 for 15 minutes. Cool.

FILLING:
1/4 c softened butter
3/4 c sugar
1 oz unsweetened chocolate, melted and cooled
2 tsp instant coffee powder or instant espresso
2 eggs

1. Whip butter with electric mixer about 3 minutes, until fluffy.
Gradually add sugar and beat until light.
2. Blend in melted chocolate and instant coffee.
3. Add 1 egg. Beat on high for 5 minutes.
4. Add second egg. beat on high for 5 minutes.
5. Spoon into pie shell and cover with waxed paper. Refrigerate
overnight.

TOPPING:
2 c heavy whipping cream
1/2 c powdered sugar
2 tsp instant coffee
1 oz unsweetened chocolate, grated

1. Combine ingredients in large bowl. Chill for 1 hour.
2. Whip coffee cream until thick.
3. Spoon onto topping.
4. Garnish with grated chocolate.

On 27 Nov 2006 04:44:06 -0800, "Jude" > wrote:

>Blum's Coffee Toffee Pie
<snip>

Ooooooooohhhhhhh! Sounds gorgeous! Are you in the SF Bay Area, by any
chance? I'm in Sacramento.

TammyM

On 27 Nov 2006 00:46:17 -0600, "Bob Terwilliger"
> wrote:
<sn;ip>
>The hillbilly family of my girlfriend didn't even TRY the pear clafouti. It
>was a crying shame that I couldn't take it with me on the plane. But I got a
>couple really good-sized helpings of it for breakfast and snacks over the
>next couple days, and I liked it better than any of the pies -- even though
>the Southern Comfort pecan pie was *outstanding*, and the pumpkin pie was
>much better than average.
>
>I'm just glad it's over, and I will NEVER NEVER NEVER cook for those people
>again.

Out of curiosity, what was their objection? Sounds divine to me!

TammyM

"Nexis" > wrote in message
...
>

<mega snip>
> I am really happy with how my dinner came out this year, and there were no
> catastrophes! How was yours?
>
> kimberly
>
>

On Thanksgiving we did an anti-Turkey thing as our Turkey dinner was planned
for Saturday when more family and friends were available. One of my sisters
sent 7 live Maine lobsters for our enjoyment (1 1/2 to 2 lb'ers). I steamed
these till dead then removed claw meat and tail meat from the shells (* not*
a fun task) and refrigerated till dinner time. We made a marvelous citrus
beurre blanc sauce from the juice of clementines, lemons and limes,
sauvignon blanc wine and some white balsamic vinegar infused with lots of
fresh herbs. Let that reduce until it became a syrup and whisked in butter
at the last minute. The claw meat was sautéed in butter and some beurre
blanc until done and the tail meat was slow roasted in the oven with a
little butter until done and served with the fabulous sauce. DELICIOUS! It
was so good I can't really recall what the sides were other than smashed
potatoes and a mixed salad with a pomegranate vinaigrette and sweet and
spicy mixed nuts.

We had about 1 lb of lobster claw and tail meat leftover so for dinner the
following night I made I made lobster risotto that was probably the best I
have ever tasted. I made stock for the risotto using the lobsters shells
and vegetables. I sautéed onions and shallots added the rice and used a
very tasty sauvignon blanc (Pomelo) to begin the risotto cooking. Finished
the risotto with a pinch of saffron, lots of white truffle oil and parmesan
cheese and added the lobster meat at the very end. YUMMY! We served
Caesar salad on the side. Multiple desserts included baklava, pumpkin pie
and pecan pie.

I started brining the turkey on Friday. The brine contained water, lemon,
lime and Clementine zest, star anise, juniper berries, pepper corns, brown
sugar, kosher salt, rosemary, thyme, fennel seeds and bay leaves. Brined
overnight in the fridge. Older sister told me to start cooking the bird by
one so I started the prep of the drained, rinsed and dried bird at noon.
Seasoned herbed butter mushed under the skin of the breast. Stuffed the
cavity with a halved apple, a Clementine (we had lots of Clementine's) a
small onion and some celery. Laid the turkey on a bed of sliced onions,
carrots and celery in a large roaster when something prompted me to ask my
sister what time she actually intended to serve the turkey. "7 PM" was the
reply. An 18 lb turkey does NOT take 7 hours to cook the way I normally do
it so I improvised and cooked it very low and slow with the temperature
raised to facilitate browning at the very end. It ended up being very good
and very moist and the gravy from the pan drippings and roasted vegetables
was excellent. Somebody else made a delicious chestnut and dried cranberry
dressing. I also made home made pate choux gnocchi that contained gruyere
cheese and fresh herbs. I made these the year before and they were
requested well in advance and made 2 weeks ahead of time and frozen. Just
thawed and pan fried them in a little brown butter and fresh sage. There
were lots of other things at the table but I was truly cooked out at that
point and not so much interested in eating but the family and friends
pronounced it the best three day food fest in many a year!

Kate <----- won't be doing any cooking in the near future

Kate B wrote:

<snippy lots of drool magnet material>

> Kate <----- won't be doing any cooking in the near future

Can I please be invited to your next lobster dinner? Pweese!

<goes off to search for a towel>

TammyM wrote:
> On 27 Nov 2006 04:44:06 -0800, "Jude" > wrote:
>
> >Blum's Coffee Toffee Pie
> <snip>
>
> Ooooooooohhhhhhh! Sounds gorgeous! Are you in the SF Bay Area, by any
> chance? I'm in Sacramento.
>
> TammyM

Nope, i'm on the other coast. Always wanted to live in cali, but
couldn't afford the real estate. My deam town would be santa
cruz/felton area. When I lived in NM, I vacationed in california every
year. Now, i'm lucky to get out there once every three to five. <sigh>

Don't ask me how my Indiana gramma ended up with a san francisco recipe
as a family legend!

"Bob Terwilliger" > wrote in message
...
> Nexis wrote:
>
> <snip much goodness>
>
>> I am really happy with how my dinner came out this year, and there were no
>> catastrophes! How was yours?
>
> Mine came out mostly well, but I had to make three crusts for the pumpkin
> pie because every time I tried to pre-bake it, the crust would slip down the
> sides of the pie plate. I don't know what the problem was; it had PLENTY of
> rest time before going into the oven. I personally didn't care much for the
> apple pie, but then apple pie is never my favorite anyway.

Well it must have been going around this year, Bob, because I had the same problem
with one of the crusts, and they were in the refrigerator overnight! I used it anyway
It made for a slightly lopsided pie, but not one person complained :-)

>
> The turkey came out BEAUTIFULLY. I followed the America's Test Kitchen
> recipe for "Turkey for a crowd," and it's definitely a keeper.

Not familiar with this...is it a special method? Did you stuff?
>
> I forgot to add buttermilk to the mashed potatoes, but the amount of cream
> and butter I added more than made up for that.
>
> The hillbilly family of my girlfriend didn't even TRY the pear clafouti. It
> was a crying shame that I couldn't take it with me on the plane. But I got a
> couple really good-sized helpings of it for breakfast and snacks over the
> next couple days, and I liked it better than any of the pies -- even though
> the Southern Comfort pecan pie was *outstanding*, and the pumpkin pie was
> much better than average.
>
> I'm just glad it's over, and I will NEVER NEVER NEVER cook for those people
> again.
>
> Bob

Sounds like it was an adventure anyway!

kimberly

On 27 Nov 2006 14:12:19 -0800, "Jude" > wrote:

>TammyM wrote:
>> On 27 Nov 2006 04:44:06 -0800, "Jude" > wrote:
>>
>> >Blum's Coffee Toffee Pie
>> <snip>
>>
>> Ooooooooohhhhhhh! Sounds gorgeous! Are you in the SF Bay Area, by any
>> chance? I'm in Sacramento.
>>
>> TammyM
>
>Nope, i'm on the other coast. Always wanted to live in cali, but
>couldn't afford the real estate. My deam town would be santa
>cruz/felton area. When I lived in NM, I vacationed in california every
>year. Now, i'm lucky to get out there once every three to five. <sigh>
>
>Don't ask me how my Indiana gramma ended up with a san francisco recipe
>as a family legend!

Well because she has/had good taste! You get out this way, you give
me a look-see.

TammyM

TammyM wondered:

>> The hillbilly family of my girlfriend didn't even TRY the pear clafouti.
<snip>
> Out of curiosity, what was their objection? Sounds divine to me!

As far as I could tell, it was something like, "That ain't what we-uns eat
on Thanksgivin'."

Their loss.

Here's the recipe, for those BOLD ADVENTUROUS SOULS who want to go WAY OUT
ON A LIMB WITHOUT A TIGHTROPE and cook it. It's basically Leila's recipe
with very minor adaptation:

Pear Clafouti

about 8 pears, peeled, halved, and cored
2 Tbls. unsalted butter, approx., for greasing the pan
1 c. sugar, plus some for sprinkling over the pears and some more for
dusting the pan
6 eggs
2/3 c. all-purpose flour
1 1/2 c. heavy cream
1 1/2 c. milk
2 teaspoon vanilla extract
1/4 tsp salt
confectioners sugar

Preheat oven to 250°F. Put pears cut-side-down on a rimmed sheet pan,
sprinkle with granulated sugar, and roast for 3 hours. (This pre-cooking
concentrates and intensifies the flavors.) Remove pears from oven.

Increase heat to 350°F. Butter a large baking dish; sprinkle it with sugar,
then invert to remove the excess. Lay the pears in one layer in the dish.
Beat the eggs until foamy. Add the 1/2 c. of sugar and beat with a whisk or
electric mixer until foamy and fairly thick. Add the flour and continue to
beat until thick and smooth. Add the cream, milk, vanilla, and salt.
Pour the batter over the pears. Bake for about 20 minutes, or until the
clafouti is nicely browned on top and a knife inserted into it comes out
clean. (Expect it to take longer than 20 minutes. It took 45 minutes in my
girlfriend's oven.) Sift some confectioners' sugar over it and serve warm or
at room temperature. Serves 8-10 generously. [BOB'S NOTE: The best pear
varieties for this would be Seckel or Bosc, since they're fairly firm.
D'Anjou or Bartlett pears would also be okay, provided they're not too soft.
Comice pears would be a disaster; the pears would disintegrate.]

Bob

Nexis asked:

>> The turkey came out BEAUTIFULLY. I followed the America's Test Kitchen
>> recipe for "Turkey for a crowd," and it's definitely a keeper.
>
> Not familiar with this...is it a special method? Did you stuff?

Well, the method depends on having a Butterball or similarly "enhanced"
(i.e., injected with brine) turkey, so it's not for everybody. The following
is the recipe that the test kitchen cooked on the America's Test Kitchen
episode which aired earlier this year.

Turkey for a Crowd

You can use any roasting pan to roast the turkey, even a disposable one, but
make sure to use a V-rack to keep the bird elevated. Be careful to dry the
skin thoroughly before brushing the bird with butter; otherwise it will have
spotty brown skin. Roast the bird breast-side up for the entire cooking
time. Because we do not brine the bird, we had the best results with a
frozen Butterball (injected with salt and water) and a kosher bird (soaked
in sal****er during processing).

Serves 20 to 24

2 medium onions , chopped coarse
2 medium carrots , chopped coarse
2 ribs celery , chopped coarse
1 lemon , quartered
2 sprigs fresh thyme leaves (3 to 4 inches each)
1 frozen turkey (Butterball or kosher turkey, 18 to 22 pounds gross weight),
neck, heart, and gizzard reserved for gravy, turkey rinsed and thoroughly
dried with paper towels
4 tablespoons unsalted butter , melted
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon ground black pepper

1. Adjust oven rack to lowest position; remove remaining racks. Heat oven to
425 degrees.

2. Toss onions, carrots, celery, lemon, and thyme in medium bowl; set aside.
Brush turkey back with 2 tablespoons butter, then sprinkle with half of salt
and half of black pepper. Set turkey breast-side up on V-rack. Brush with
remaining 2 tablespoons butter and sprinkle with remaining salt and black
pepper. Fill cavity with half of onion mixture; scatter rest in roasting pan
and pour 1 cup water into pan.

3. Roast turkey 1 hour, then lower oven temperature to 325 degrees. Continue
to roast until legs move freely and instant-read thermometer inserted into
thickest part of thigh registers 170 to 180 degrees, about 2 hours longer.
Transfer turkey to carving board and let rest, uncovered, 35 to 40 minutes.
Carve and serve.

Although the turkey was gorgeous and moist, I'd do a couple things
differently:

[1] If the roasting pan is dark (as my girlfriend's roasting pan is), I'd
add more than a cup of water to the vegetables in the pan. The one cup of
water was gone fairly quickly, and the vegetables ended up cooked to the
bottom of the pan.

[2] Penzey's Bicentennial Rub would be a nice change from the simple salt
and pepper sprinkled over the bird.

Bob

provided:

>>>There *is* such a thing as pasteurized eggs. <G>
>>
>>Where do you find those? I have never seen them in the regular egg
>>section... I could use those for some things I love, like chocolate
>>mousse, my very rich chocolate frosting, etc....
>>
> Check out the stores he
> http://www.safeeggs.com/markets/pavailability.html

That website obviously hasn't been updated for at least two years: Safeway
hasn't carried pasteurized eggs since 2004. I posted about that last
January:

http://groups.google.com/group/rec.f...00be3be603304e

Bob