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BETH’S THANKSGIVING FOR SHOW-OFFS!
Airs tomorrow AM at 7:00amPST on www.youtube.com/kincommunity

TURKEY ROULADE WITH APPLE HERB STUFFING
Serves 8
Ingredients: (BRINE)
1 gallon water
½ cup of salt
½ cup of sugar
4 rosemary sprigs
4 thyme sprigs
1 tbsp peppercorns
1 onion, quartered
1 head of garlic, quartered
2 bay leaves

Ingredients: (HERB PESTO)
¼ cup of parsley
½ cup of sage
7 rosemary sprigs
1/3 cup of walnuts
½ garlic clove
½ tsp salt
½ tsp freshly cracked pepper
½ cup of olive oil
Zest of 1 lemon


Ingredients: (TURKEY)
(1) 4lb Full Turkey Breast (bone out/skin on)
1 tbsp fresh sage
1 tbsp fresh parsley
salt and pepper to taste
Butchers String
½ cup of chicken stock (plus 1 cup reserve for basting if needed)
½ cup of white wine
2 bay leaves
4 rosemary sprigs
Here’s How You make it:
Combine all brine ingredients in a large container, place Turkey inside and submerge. Place container in refrigerator.  Brine at least 6 hours or over night.
Prepare pesto. In a food processor combine herbs, garlic, walnuts and salt and pepper and pulse until well minced.  Slowly add oil until a paste forms.
Remove Turkey from brine and pat dry very well.  Spread pesto under the skin.  Flip turkey and spread evenly along the breast.
Roll breast up like a jelly roll.  Then tie with butcher’s string every 2 inches. Place on a rack on a rimmed sheet pan, add 1 cup of chicken stock, ½ cup of wine, plus 2 bay leaves and 3 sprigs of rosemary.
Roast at 400 degrees for 40-50 mins, occasionally basting every 15 mins and adding more stock if bottom of pan gets too dry (should have at least 1 inch of liquid in the pan at all times).
Turkey is done when an instant read thermometer registers at 165 degrees.
Remove from pan, place on cutting board, loosely covered with foil. Reserve pan juices. If needed use a fat separator to remove any fat.
Allow to rest for 10-15 minutes.  Slice and serve on a platter garnished with fresh sage. Spoon pan sauce over the turkey to keep moist.

DUCHESS POTATOES WITH SOUR CREAM AND CHIVES
Makes 12

Ingredients
3 lbs Russet potatoes, peeled and cut in half
6 tbsp melted butter, separated
1/2 cup of sour cream
3 egg yolks
1 1/2 tsp salt
freshly cracked pepper to taste
1/8 tsp white pepper
1 tbsp fresh chives, minced
Paprika for garnish

Here’s How to Make it:
Boil potatoes until very soft.  Push through a ricer or food mill.  Add 5 tbsp of melted butter and sour cream.  Mix and then add egg yolks.
Add salt, peppers, and chives.
Transfer mixture into a pastry bag fitted with a large star tip. Pipe mounds on baking sheet lined with parchment paper. Brush with remaining 1 tbsp of butter and dust with paprika.
Bake at 425 for 20 minutes
 
ROASTED BRUSSELS SPROUTS WITH PROSCIUTTO AND TOASTED HAZELNUTS
Serves 8

Ingredients
2 tablespoons of olive oil, separated
4 slices of prosciutto
2 lbs of fresh Brussels sprouts, washed and sliced in half
2 tablespoons of balsamic vinegar
salt and pepper to taste
Here’s How to make it:
Heat 1 tbsp of the oil in a pan.  Sauté the prosciutto until golden brown and crispy.  Drain and set aside.
In the same pan (no need to wash it out) place Brussels sprouts cut side down and sauté until they begin to turn golden brown.  Add vinegar and continue to cook until vinegar evaporates.  Cover and cook just until sprouts are fork tender. Season with salt and pepper and add prosciutto.
Serve immediately.

PUMPKIN CREME BRULEE WITH CANDIED PECANS AND GINGER SNAP CRUMBS
Serves 8
Ingredients:
3 cups of heavy cream
½  cup of sugar, separated
1 vanilla bean, scraped and bean
2 cinnamon sticks
1 cup pure pumpkin puree
8 egg yolks
3 tbsp of brown sugar
8 ginger snaps
½ cup of candied pecans

For whipped Cream:
2 cups heavy cream
2 tbsp of powdered sugar
1 tsp of vanilla
Here’s How to Make It:
In a sauce pan combine heavy cream, ¼  cup of sugar, scrapped vanilla bean and the bean, and cinnamon sticks. Heat until it begins to boil.  Reduce heat and simmer for 5 minutes.
Meanwhile, in a large heat safe bowl, add pumpkin puree, eggs yolks and remaining ¼  of cup of sugar.  Whisk together.
Strain cream mixture into a heat safe bowl, then slowly add cream mixture to pumpkin mixture whisking until combined.  Strain the new mixture with a mesh sieve, and then transfer to a pyrex pitcher.
Place 8 ramekins in a roasting pan, and fill ¾ of the way full.  Transfer to a 300 degree oven.  Pour boiling water into the pan, reaching about half way up the ramekins.
Bake for 35 mins until custard is set, but still a little bit giggly.
Allow to cool.  Refrigerate over night.
Before serving, sprinkle each custard liberally with brown sugar and place under the broiler until sugar caramelizes. DO NOT ALLOW TO SIT UNDER BROILER TOO LONG OR YOUR CUSTARD WILL HEAT AND BECOME RUNNY (which is also good too, but if you want to retain the custard consistency, make it a quick broiling!)
To make whipped cream, combine all ingredients and whip with a hand mixer or standing mixer until stiff and fluffy.
Top with homemade whipped cream, candied pecans and ginger snap crumbs.

BETH’S THANKSGIVING FOR SHOW-OFFS!

Airs tomorrow AM at 7:00amPST on www.youtube.com/kincommunity


TURKEY ROULADE WITH APPLE HERB STUFFING

Serves 8

Ingredients: (BRINE)

1 gallon water

½ cup of salt

½ cup of sugar

4 rosemary sprigs

4 thyme sprigs

1 tbsp peppercorns

1 onion, quartered

1 head of garlic, quartered

2 bay leaves

Ingredients: (HERB PESTO)

¼ cup of parsley

½ cup of sage

7 rosemary sprigs

1/3 cup of walnuts

½ garlic clove

½ tsp salt

½ tsp freshly cracked pepper

½ cup of olive oil

Zest of 1 lemon

Ingredients: (TURKEY)

(1) 4lb Full Turkey Breast (bone out/skin on)

1 tbsp fresh sage

1 tbsp fresh parsley

salt and pepper to taste

Butchers String

½ cup of chicken stock (plus 1 cup reserve for basting if needed)

½ cup of white wine

2 bay leaves

4 rosemary sprigs

Here’s How You make it:

Combine all brine ingredients in a large container, place Turkey inside and submerge. Place container in refrigerator.  Brine at least 6 hours or over night.

Prepare pesto. In a food processor combine herbs, garlic, walnuts and salt and pepper and pulse until well minced.  Slowly add oil until a paste forms.

Remove Turkey from brine and pat dry very well.  Spread pesto under the skin.  Flip turkey and spread evenly along the breast.

Roll breast up like a jelly roll.  Then tie with butcher’s string every 2 inches. Place on a rack on a rimmed sheet pan, add 1 cup of chicken stock, ½ cup of wine, plus 2 bay leaves and 3 sprigs of rosemary.

Roast at 400 degrees for 40-50 mins, occasionally basting every 15 mins and adding more stock if bottom of pan gets too dry (should have at least 1 inch of liquid in the pan at all times).

Turkey is done when an instant read thermometer registers at 165 degrees.

Remove from pan, place on cutting board, loosely covered with foil. Reserve pan juices. If needed use a fat separator to remove any fat.

Allow to rest for 10-15 minutes.  Slice and serve on a platter garnished with fresh sage. Spoon pan sauce over the turkey to keep moist.


DUCHESS POTATOES WITH SOUR CREAM AND CHIVES

Makes 12

Ingredients

3 lbs Russet potatoes, peeled and cut in half

6 tbsp melted butter, separated

1/2 cup of sour cream

3 egg yolks

1 1/2 tsp salt

freshly cracked pepper to taste

1/8 tsp white pepper

1 tbsp fresh chives, minced

Paprika for garnish

Here’s How to Make it:

Boil potatoes until very soft.  Push through a ricer or food mill.  Add 5 tbsp of melted butter and sour cream.  Mix and then add egg yolks.

Add salt, peppers, and chives.

Transfer mixture into a pastry bag fitted with a large star tip. Pipe mounds on baking sheet lined with parchment paper. Brush with remaining 1 tbsp of butter and dust with paprika.

Bake at 425 for 20 minutes

 

ROASTED BRUSSELS SPROUTS WITH PROSCIUTTO AND TOASTED HAZELNUTS

Serves 8

Ingredients

2 tablespoons of olive oil, separated

4 slices of prosciutto

2 lbs of fresh Brussels sprouts, washed and sliced in half

2 tablespoons of balsamic vinegar

salt and pepper to taste

Here’s How to make it:

Heat 1 tbsp of the oil in a pan.  Sauté the prosciutto until golden brown and crispy.  Drain and set aside.

In the same pan (no need to wash it out) place Brussels sprouts cut side down and sauté until they begin to turn golden brown.  Add vinegar and continue to cook until vinegar evaporates.  Cover and cook just until sprouts are fork tender. Season with salt and pepper and add prosciutto.

Serve immediately.


PUMPKIN CREME BRULEE WITH CANDIED PECANS AND GINGER SNAP CRUMBS

Serves 8

Ingredients:

3 cups of heavy cream

½  cup of sugar, separated

1 vanilla bean, scraped and bean

2 cinnamon sticks

1 cup pure pumpkin puree

8 egg yolks

3 tbsp of brown sugar

8 ginger snaps

½ cup of candied pecans

For whipped Cream:

2 cups heavy cream

2 tbsp of powdered sugar

1 tsp of vanilla

Here’s How to Make It:

In a sauce pan combine heavy cream, ¼  cup of sugar, scrapped vanilla bean and the bean, and cinnamon sticks. Heat until it begins to boil.  Reduce heat and simmer for 5 minutes.

Meanwhile, in a large heat safe bowl, add pumpkin puree, eggs yolks and remaining ¼  of cup of sugar.  Whisk together.

Strain cream mixture into a heat safe bowl, then slowly add cream mixture to pumpkin mixture whisking until combined.  Strain the new mixture with a mesh sieve, and then transfer to a pyrex pitcher.

Place 8 ramekins in a roasting pan, and fill ¾ of the way full.  Transfer to a 300 degree oven.  Pour boiling water into the pan, reaching about half way up the ramekins.

Bake for 35 mins until custard is set, but still a little bit giggly.

Allow to cool.  Refrigerate over night.

Before serving, sprinkle each custard liberally with brown sugar and place under the broiler until sugar caramelizes. DO NOT ALLOW TO SIT UNDER BROILER TOO LONG OR YOUR CUSTARD WILL HEAT AND BECOME RUNNY (which is also good too, but if you want to retain the custard consistency, make it a quick broiling!)

To make whipped cream, combine all ingredients and whip with a hand mixer or standing mixer until stiff and fluffy.

Top with homemade whipped cream, candied pecans and ginger snap crumbs.

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