* Cookie Mix In A Jar: http://www.e-cookbooks.net/recipes1/120
* Roast Goose with Caramelised Apples: http://www.e-cookbooks.net/recipes/1222
* Prime Rib with Cabernet Jus: http://www.e-cookbooks.net/recipes/1201
* Ham with Apple Mustard Glaze: http://www.e-cookbooks.net/recipes/1209
* Christmas Stollen: http://www.e-cookbooks.net/recipes1/120
* English Plum Pudding: http://www.e-cookbooks.net/recipes/1202
* Christmas Bread: http://www.e-cookbooks.net/recipes4/121
* Holiday Slush Punch: http://www.e-cookbooks.net/recipes1/120
* Low Carb Creamy Meatballs: http://www.e-cookbooks.net/recipes/l
* Diabetic-Friendly Coconut Sweets: http://www.e-cookbooks.net/recipes/diab
* Low Fat Coffee Cheesecake: http://www.e-cookbooks.net/recipes/lowf
Kelley's Cooking Tips
* Do not refrigerate potatoes. The temperature in your cooler will turn the potato starch into sugar. you will then have to store the potatoes for up to two weeks at 50 degrees to convert the sugar back to starch. Always store your potatoes in a dark, cool, dry area with good air flow.
* Roasting your meats fat side up will allow for continuous basting. As the meat roasts the fat will run down the meat as it renders, adding moisture and flavour.
* Garlic's flavour comes from sulphur compounds that are exposed when the membranes of the individual cells are severed or broken and come in contact with the air. So, understanding this, we can assume that a clove of garlic that is run through a garlic press or smashed under your chefs knife will offer your dish a stronger flavour then will garlic that has been sliced or quartered. A roasted or simmered bulb will be even milder.
* When beating eggs, it is always best to allow them to come to room temperature first; 30-45 minutes will do it. If you add a little water instead of milk, you will get more volume and a fluffier cooked product.
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A Solo for Drumsticks
By Mark Bittman
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.
Cranberries contribute as much sourness to braised foods as the far more celebrated tamarind, or even vinegar. So much so that some sugar is needed. Yet it's a quality that makes a dish splendidly refreshing.
But the real stunner is the turkey leg. I had never before cooked a dish exclusively with turkey drumsticks. Drumsticks are sold nearly all the time in supermarkets, and are cheap. They respond perfectly to braising. After about two hours they develop something of the quality of lamb shanks: chewy and smooth. They're rich, and so are complemented beautifully by the intense sourness of the cranberries.
Presentation is a problem. It pays to try to remove all the tendons, but there is no way to make this look great. Yet it's certainly a couple of levels up from a sandwich.
Turkey Braised With Cranberries
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and lightly crushed
Several sprigs of fresh thyme
3 turkey drumsticks
Salt and pepper to taste
2 medium onions, or 1 large, peeled and sliced
1/4 pound shiitake mushrooms, stems removed and discarded (or reserved for stock), caps sliced
1/4 cup sugar, or to taste
1 cup stock or water, or more as needed
Grated zest of 1 orange
1 pound cranberries, rinsed
1. Combine tablespoon of butter with oil in deep skillet or casserole large enough for turkey legs to fit comfortably. Turn heat to medium high; after a minute add garlic and thyme. Cook for a minute, add turkey legs. Brown on both sides (they will brown unevenly, because of their shape), sprinkling with salt and pepper, and stirring garlic so it does not burn. Remove turkey.
2. Add onion, mushrooms, sugar, pinch of salt, and some pepper, and cook; stir occasionally, and adjust heat so vegetables do not burn. When very soft, add 1 cup liquid, half the zest, and cranberries. Bring to boil, return turkey to pan; cover and adjust the heat for a steady simmer.
3. Cook about 2 hours, checking every 30 minutes and adding more liquid if necessary, until meat is very tender. Taste sauce, and add more salt, pepper, and sugar if necessary. Remove meat; if sauce is soupy, raise heat and reduce a little; stir in remaining butter. Carve meat as neatly as you can; serve on a bed of sauce, garnish with remaining orange zest.
Rack of Lamb with Mustard-Thyme Crust
1/3 cup Dijon mustard
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 1/4-pound rack of lamb, well trimmed
1 cup fresh bread crumbs from French bread
2 tablespoons olive oil
Fresh thyme sprigs (optional)
Whisk mustard, garlic and chopped thyme in small bowl to blend. Sprinkle lamb with salt and pepper. Place lamb on baking sheet, rounded side up. Spread mustard mixture evenly over lamb. (Lamb can be prepared up to 6 hours ahead. Refrigerate uncovered.)
Preheat oven to 425F. Stir bread crumbs and oil in heavy medium skillet over medium heat until crumbs begin to crisp, about 5 minutes. Cool slightly. Press crumbs onto mustard coating on lamb. Roast lamb until thermometer inserted into center registers 125F for rare, about 25 minutes. Garnish with thyme sprigs, if desired, and serve.
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