Hello -
Since Thanksgiving is coming around, I thought I'd share a pie crust technique that I've been using for several years now. I swear by it. Below is the link to the video, which is part of Julia Child's In The Kitchen with Master Chefs series. I discovered this on t.v. many years ago and I was able to find the video for the episode. This is a technique by Jim Dodge, a respected pastry chef.
well middle September I start planning my family affairs. first up thanksgiving. I got the request to smoke a big ole bird. normally i would do my 2 hours each in order apple-cherry-hickory-Jd barrel wood (one secret to getting 3rd in Memphis from my smoke mentor) tradition my family loves. cold smoked naturally. do my own salt the same way. I got thinking what wood could I change out to liven things up (dad hates mesquite) I finish over a oak fire to crispy it up my normal spice is a "soul seasoning" salt iirc it's like sysco Cajun without the heat.
Lots of people hate this stuff, but I just happen to like it... and like it enough to bake my own. Every year this is my tradition and the best part is that I rarely have to share it. Well, my mother will eat some, as will Auntie Marge, but I have to protect it from my beloved mother-in-law who would put it in her purse as she leaves the feast if she could get away with that. But I slice, serve, and HIDE the rest.
This month's Cook's Illustrated has a recipe for Gingersnaps that is excellent. Actually I added fresh grated nutmeg, and everyone agreed that they were better on day two. But if you have been looking for a good, spicy, crunchy gingersnap cookie there is finally a recipe out there.
Christmas dinner will feature a ham. In the past I've always made Cumberland sauce, but nobody like it except me. Too much work just to please myself so I'm thinking of making a cranberry & port relish... but when I made that for Thanksgiving nobody liked it except me.
My family actually prefers to eat ham dry. My in-laws keep hinting about Cherry sauce, like the kind they enjoyed at the downtown cafeteria. I just can't make this concoction known as "cherry sauce", but I can eat ham dry.
So what do you suggest?
Hi Chef and forum members,
I am having a potluck dinner at our house for 18 people this year. I usually do a prime rib, but I've never had 18 people to feed. I don't think I can fit a big enough prime rib in my oven. I know we could have ham, but I was looking for another entree idea that I can do easily for that many people. Mini beef wellingtons? Any suggestions (especially with links to a recipe)
Figure we can all share how our Christmas was. Mine was smashing. We had about 25 people, which is the usual. I did a 12 pound ham but, not spiral cut. It was so much moister and flavorful than the spiral cut. I did a bourbon maple glaze and I absolutely singed some of my hair doing it. All in good fun. My sister-in-law's boyfriend is actually a chef in the North Carolina area, and came over in the afternoon. We had a blast drinking some awesome beers and he was directing me through the stuff that I was doing.
Just wishing the Stella community a great 2013 Christmas & New Year's!
Mark (marco099)
Hooray! Stella Culinary has launched! I've been watching for weeks! Congratulations, Jacob! The site looks great, I can't wait to use it!
