Brined Black Pepper Pomegranate Molasses Glazed Turkey
Carolann Wedlund
Ingredients:
1 (14 to 16 pound) frozen young turkey
For the brine:
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 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
Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
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, 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.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld
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.
During the last 15 minutes of roasting, brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent with aluminum foil and let rest 15 minutes before slicing.
Mason Jar Gift Ideas Recipes:
Cherry, Almond and Cinnamon Granola
Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.
*I use coconut oil and it makes it even more yummy
Total Time: 40 min Yeild 10 cups
Recipe from Ina Garten (Barefoot Contessa)
Cowboy Cookies
Start with 1 quart mason jar
You will need:
1 1-3 cup all purpose flour, spooned into measuring cup & leveled
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocoalte chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3-1/2 cup chopped pecans
Layer the ingredients in like this (you will have to pack the ingredients tight for everything to fit):
First: flour, baking powder, baking soda and salt
Second:oats
Third: m&ms
Fourth: chocolate chips
Fifth:brown sugar
Sixth: white sugar
Seventh: chopped pecans
1 (14 to 16 pound) frozen young turkey
For the brine:
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 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
Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
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, 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.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld
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.
During the last 15 minutes of roasting, brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent with aluminum foil and let rest 15 minutes before slicing.
Mason Jar Gift Ideas Recipes:
Cherry, Almond and Cinnamon Granola
Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.
*I use coconut oil and it makes it even more yummy
Total Time: 40 min Yeild 10 cups
Recipe from Ina Garten (Barefoot Contessa)
Cowboy Cookies
Start with 1 quart mason jar
You will need:
1 1-3 cup all purpose flour, spooned into measuring cup & leveled
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocoalte chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3-1/2 cup chopped pecans
Layer the ingredients in like this (you will have to pack the ingredients tight for everything to fit):
First: flour, baking powder, baking soda and salt
Second:oats
Third: m&ms
Fourth: chocolate chips
Fifth:brown sugar
Sixth: white sugar
Seventh: chopped pecans
Toffee Blondies:
In the jar:
1 cup packed brown sugar
1/2 cup mini chocolate chips
1 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup chopped pecans or walnuts
1/2 cup heath chips
To make the blondies:
1/4 cup melted butter
2 lightly beaten eggs
1 tsp vanilla
Preheat your oven to 350 degrees. Spray an 8x8x2 pan with cooking spray. In a bowl, combine the butter, eggs, and vanilla. Stir in the contents of the jar. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until the brownies are set and the edges begin to pull from the sides of the pan. Cool in pan. Makes 16 bars.
Side Dishes/Dessert:
Cranberry Raspberry Relish
1 pound fresh cranberries, finely chopped
2 Tarygreen apples, peeled, cored and finely diced
1 cup sugar
1/2 cup orange marmalade
10 oz package frozen raspberries, thawed and drained
1 tsp lemon juice or to taste
Mix all ingredients in a large bowl.
*May be refrigerated, covered for 1 month.
Spoon relish into serving bowl
Yeild: 6 cups; serves 12
This relish is quickly assembled when a food processor is used.
Grandma Holladay’s Cranberry Jello Salad
Nancy Holladay
The first recipe is the one I brought to the dinner. I used less than ½ cup of sugar and only about 3 cups of water total. I also used 6 apples and two cans of mandarin oranges.
1 large pkg. (6 oz or two 3oz pkgs) Cherry gelatin (Jello)
1/2 (up to 1) cup sugar, as needed
3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water
Mix into the dissolved jello:
1 pkg (about 12-16oz) cranberries, ground or finely chopped
6-8 apples, ground or finely chopped
1 orange / or 1 (or 2) can mandarin oranges, chopped
Set and serve.
I didn’t bring this one, but it is easier and good.
Holiday Cranberry Jello
2 sm (3oz) or 1 lg (6oz) pkg. cherry jello
1 can whole cranberry sauce
1 can crushed pineapple (20 oz)
1 ½ cups boiling water
Add boiling water to jello and dissolve. Add cranberry sauce gradually and mash lumps to blend well. Add pineapple and mix thoroughly. Pour into 9x13 glass casserole. Chill overnight.
Yam/Apple Casserole
Carol Hansen
l 29 oz can yams
1 can apple pie filling
about 1/3-1/2 C sugar (to your taste)
l tsp cinnamon
1/2 tsp each of allspice, nutmeg, and
a pinch of cloves
Drain the liquid from the can and save it. Put the yams in the bowl
of a mixer, add a little of the saved cooking liquid, sugar and spices
and whip up to the consistency of regular mashed potatoes, adding a
bit more liquid and sugar if you think necessary. You don't want it
runny, but you also don't want it stiff. Put about 1/3 of this in the
bottom of a casserole dish; next add a layer of apple pie filling,
repeat two more times to make 3 layers in all, ending with the yams on
top. Bake at 375 about 45 mins or until bubbly and heated through.
If you want, this can also be made from 'scratch' with fresh cooked
yams and green apples sauteed in a bit of butter with sugar and
cinnamon.
Pumpkin Cake Dessert
RaeDene Hodson
1 yellow cake mix
1/2 cup melted butter
1 egg
1 29 oz can pumpkin
1 can evaporated milk
1 1/2 cups sugar
4 eggs, slightly beaten
1 tsp salt
3 tsp cinnamon
1 tsp vanilla
Reserve 3/4 cup cake mix. Mix rest of cake mix, 1/2 cup melted butter and 1 egg. Press into a 9 x 13 pan.
In bowl, mix eggs, sugar, salt, pumpkin, milk, cinnamon, vanilla. Pour into pan (over cake mix). Sprinkle with topping (below)
Bake 1 hour at 350 degrees.
Top with Cool Whip or serve with vanilla ice cream.
Topping
3/4 c cake mix
1 1/2 tsp cinnamon
1/4 cup sugar
1/4 cup melted butter
Mix until crumbly and sprinkle on top of cake.
Praline Topped Yams Recipe
Megan Bodily
Megan Bodily
3 cups mashed sweet potatoes (can used canned)
1/2 c. sugar
2 beaten eggs
1/2 tsp. salt
1/2 stick butter or margarine
1/2 c. milk
1/2 tsp. vanilla
1 tsp. cinnamon
Topping:
1/3 c. flour
1/2 c. butter or margarine (melted)
1 c. chopped pecans
1 c. Brown SUGAR
1/2 c. sugar
2 beaten eggs
1/2 tsp. salt
1/2 stick butter or margarine
1/2 c. milk
1/2 tsp. vanilla
1 tsp. cinnamon
Topping:
1/3 c. flour
1/2 c. butter or margarine (melted)
1 c. chopped pecans
1 c. Brown SUGAR
Combine all ingredients, except those for the topping. Mix untill smooth.
Pour into an oblong casserole dish.
Combine topping ingredients and sprinkle on top. Bake @ 350 degrees for 30
min.
May be prepared to cooking stage in advance and refrigerate until needed.
Pour into an oblong casserole dish.
Combine topping ingredients and sprinkle on top. Bake @ 350 degrees for 30
min.
May be prepared to cooking stage in advance and refrigerate until needed.
Pretzel Salad
Karen TolliverCrust:
2 cups Pretzels Crushed (Sometimes I do more, because I want to make sure there is enough pretzel on the bottom)
3 Tbsp Sugar
3/4 Cup butter, Melted
Middle Layer:
8oz. Cream Cheese, Softened
1 cup sugar
8oz. Cool Whip, Thawed
Top Layer:
1 pkg. (1-2 Cup) Fresh or Frozen Raspberries
2 (3oz) pkgs raspberry gelatin
2 cups boiling water
Directions:
1. Preheat oven to 300 degrees F.
2. Mix pretzels, 3 Tbsp sugar and melted butter. Press into 13x9 inch dish.
3. Bake for 5 min. Then let cool completely. (if it doesn't cool completely, the next layer will melt...)
4. Mix softened cream cheese and cup of sugar. Add whipped topping; mix well.
5. Spread mixture on top of pretzel crust, Make sure that you seal the edges completely, meaning push the cream cheese layer all the way to the sides, and make sure there are no small holes (if not sealed, the jello will seep into the pretzel crust, and it won't be as good.)
6. Completely dissolve gelatin with the boiling water. Add raspberries.
7. Let gelatin cool slightly, before putting on top of cream cheese layer ( if you don't let it cool, the hot gelatin can cause the cream cheese layer to melt.). *if you are using frozen raspberries, then this will cool the gelatin quickly.*
8. Pour gelatin with raspberries over the cream cheese layer.
9. Chill until set.
Autumn Chopped Salad
Jonna Carlile
Ingredients
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Instructions
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
