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russo’s on the Bay elegant Thanksgiving Dinner $239.00 (Plus Tax) serving 12 -15 PeoPle • Whole 16 - 18 Pound Butterball Turkey Roasted to Perfection with Fresh Herbs and Seasonings • One Quart Turkey Gravy • 1/2 Tray Vegetable and Bread Stuffing • 1/2 Tray Whipped Sweet Potatoes with Marshmallows • 1/2 Tray Sauteed String Beans and Onions OR Broccoli Oreganate • 1/2 Tray Penne Vodka Sauce OR Penne a la Marinara Sauce • 1/2 Tray Russo’s House Salad with Balsamic Vinaigrette • Homemade Cranberry Sauce • Homemade Pie from Russo’s Award Winning Bakery ~ Choice of Apple or Pumpkin Additional Items Available A La Carte
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HERALD COMMUNITY NEWSPAPERS
Holiday feasting
Your personal approach to the traditional meal makes it special Everyone strives for that ing pan. Brush the turkey with Perfect Thanksgiving. It can be the oil. Season the turkey as anything you want it to be: so tradesired. Insert a meat thermometer ditional it makes you homesick, or into the thickest part of the meat, so creative and contemporary that not touching the bone. it results in new Thanksgiving Step 3 memories for everyone at your Stir the stock, lemon juice, basil table. and thyme and pepper in a large Still, certain traditions bowl. Reserve 1 3/4 cups stock remain. Especially the centerpiece mixture for the gravy. If desired, of the Thanksgiving meal: turstuff the turkey. Pour the remainkey. If there is one annual event ing stock mixture over the turkey. where the same succulent dishes are demanded by diners, it is Step 4 Thanksgiving. Roast at 325° F for 3 hours (3 What would this celebration ½ to 4 hours if stuffed) or until a be without the smell of roast turmeat thermometer inserted in the key wafting through the house? meaty part of the thigh reads 180° What would “Uncle Jim” say if F, basting occasionally with pan he could not slather cranberry drippings. Whenever the dripsauce over the top of his meat? pings evaporate, add more stock There must be gravy and mashed to moisten them. Begin checking potatoes! These are the dishes for doneness after 2 1/2 hours of that make Thanksgiving what it That day of family, turkey and football is a the roasting time (or 3 hours if is, no matter what else we add to moment to savor and reflect on your family stuffed). the holiday menu. traditions. Roast turkey is a basic Step 5 requirement. It was present at those early Thanksgivings and Remove the turkey from the pan, cover and keep it most of us still want it to grace our table on “Turkey Day.” And, of course, there’s the stuffing. Whether you cram it into warm. Let stand for at least 20 minutes before slicing. Spoon off any fat and pour off all but 1 1/2 cups of pan drippings. the turkey or serve it on the side, stuffing will leave your guests filled and happy. Step 6 Stir the reserved stock mixture and the flour in a mediClassic Herb Roast Turkey um bowl until the mixture is smooth. Add the flour mixture with Pan Gravy to the pan. Cook and stir over medium heat until the mixture 1 whole turkey (about 14 pounds) boils and thickens, scraping up the browned bits from the 1 tablespoon olive oil bottom of the pan. Season to taste. Serve the gravy with the 3 1/2 cups chicken stock turkey. 3 tablespoons lemon juice For Mushroom Pan Gravy: add 6 ounces mushrooms, 1 teaspoon dried basil leaves, crushed sliced (about 2 cups) to the 1 1/2 cups pan drippings in the 1 teaspoon dried thyme, crushed roasting pan. Cook over medium-high heat until the mush1/4 cup all-purpose flour rooms are tender, stirring occasionally. Proceed as directed 1/4 teaspoon ground black pepper above. Step 1 For Dijon Pan Gravy: stir 2 tablespoons Dijon-style mus Remove the package of giblets and neck from the turkey tard into the flour mixture before adding to the roasting pan. cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. Note: Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot. Step 2 Stuffing in the turkey should reach 165 F°. Place the turkey, breast-side up, on a rack in a roastTO ADVERTISE CALL 516-569-4000
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November 10, 2016 — 3
TT A time to give thanks
Publishers Clifford riChner Stuart riChner Vice President of Operations Mi MiChael Bologna
he holiday season beckons. Family and friends will shortly gather around the table and enjoy fine food and fellowship. This Thanksgiving, more than ever, we welcome the opportunity to take a moment to appreciate the comforts of home and family, and reflect on the meaning of the holiday, Everyone has their own ideas about their ideal holiday, but certain traditions remain. The perfect feast can be anything you want it to be. Whether you hold true to those traditions that go back generations or do something more contemporary, incorporating new ideas to redefine the holiday, make it a cherished experience for all who come together at this special time of year.
Section Editor Karen BlooM Executive Editor SCott Brinton Vice President of Sales rhonda gliCKMan
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Friends, Family and Food is an advertising supplement to the Herald Community Newspapers. Copyright © 2016 Richner Communications, Inc. Published by richner Communications, inc. 2 Endo Blvd., Garden City, NY 11530 (516) 569-4000 • www.liherald.com
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November 10, 2016 — 5
Talking turkey
It’s platter season What’s your idea of the perfect Thanksgiving meal? A big family buffet, or perhaps an intimate evening with a few close friends? Thanksgiving brings us together from near and far for all sorts of fun-filled traditions that are uniquely our own. And while those traditions may vary somewhat as families grow and our lives change over time, there’s one constant at the heart of Thanksgiving entertaining — the beloved turkey platter. “Turkey platters really are the Christmas tree of Thanksgiving,” says Keith Winkler, product marketing manager at dinnerware giant Replacements, Ltd. “When you talk about Thanksgiving, I think most Americans picture that iconic Norman Rockwell painting with the mother serving the perfect turkey on a huge platter. Even though that image has been reinterpreted in so
many ways as times have changed, the platter has always remained the centerpiece of the gathering, even for those who by-pass the bird to serve another main course for their Thanksgiving meal.” Winkler notes there’s also a strong sentimental attachment to this seasonal favorite. Turkey platters often become heirloom pieces, handed down in many families, making the platter even more special. Turkey dinnerware history 101 The history behind turkey patterns and ultimately the iconic platter is literally as old as the holiday itself. When Abraham Lincoln proclaimed Thanksgiving official back in 1863, English potters seized the opportunity to target the growing American market by producing turkey-themed dinner plates and platters. These
The beloved turkey platter remains the centerpiece at Thanksgiving gatherings. ingenious designers generally took an existing design and replaced the center with a turkey motif to create those first Thanksgiving patterns. Manufacturers such as Spode, Mason’s and Wood & Sons used their colorful transferware patterns to start a new holiday tradition, which became an instant hit. In fact, Replacements’ most popular Thanksgiving pattern, His Majesty by Johnson Brothers, started as an accent plate in the company’s Friendly Village pattern. The English manufacturer received so much demand for Continued on page 8
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November 10, 2016 — 7
It’s platter season Continued from page 6
this particular motif that the company turned the proud Tom Turkey-adorned plate into its own pattern. The great platter hunt Designers say you don’t have to buy an entire set of turkey-themed dinnerware to find the perfect platter. Replacements’ Julie Robbins notes you can find platters that blend well with any pattern, from the very old to the very new. “Turkey platters aren’t necessarily bird-themed; you’ll find them in designs ranging from florals to even scenic vistas,” Robbins says. “Think who is going to be at your table, what you’re serving and find a platter that speaks to you. If you’re serving turkey, it doesn’t matter whether you’re carving your bird in the kitchen or on the table, just make sure it’s large enough to accommodate your guests. So many people make the mistake
of trying to put a large turkey on a 12-inch platter and quite frankly, that is just too small and it’s not going to work. This is a special piece, not an everyday platter.” Robbins adds she’s seen people do wonderful things with a small turkey, such as placing vegetables around the bird to fill out the larger platter and complete the look. Turkey platters aren’t only fun, many are also functional. Lenox and several other manufacturers produce turkey-shaped platters and other autumn themed serving pieces in alternative metal serveware. This is a special alloy that when heated or chilled maintains temperature to keep foods warm or cold. Gobble up this season’s tabletop trends Many dinnerware companies are producing Thanksgiving or turkeythemed accent plates and platters to mix and match with everyday
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Turkey platters are a sentimental favorite, even with the family dog. dinnerware in colors and motifs to fit all tastes and lifestyles, from the very traditional to a more modern aesthetic. And if Tom Turkey isn’t the right design element for your table, Robbins says you can still create a seasonal feel, minus the bird. “You can use fall leaf or even woodland patterns to create a classic Thanksgiving table without going with a turkey motif. Even beautiful classic fruit patterns give your table that cornucopia or horn of plenty flair.”
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The Original
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November 10, 2016 — 9
Gather in style
How to make your holiday table sparkle
Grand Opening
The pressure is on to make sure drying cycle can loosen gold or platieverything is perfect, with those prepa- num trim on china, causing it to wear Rockville Centre’s Newest Hot Spot! rations for holiday celebrations getting away. That cloudy or milky look you As festive occasions approach, now is the underway, especially at the table. But, sometimes see on crystal is caused by time to make sure your dinnerware glitters. what do you see when you pull out the high heat actually baking lime, rust your tableware? Is your silver as shiny and other minerals from the dish water ity controlled can cause the glaze to as you remembered? Does your crystal into the pores of the crystal. Plus, the become brittle and crack. If you don’t sparkle like new? heat can loosen the adhesive in knife use your china regularly, wash it at “China, crystal and silver are handles, potentially causing the handle least once each year to keep impurimade to be used regularly and, if cared to separate from the blade.” ties from impregnating the finish. This for properly, these pieces can last for She recommends washing your keeps the glaze strong. generations,” says china and crystal pieces by hand, even if labeled “dish Fine china can develop rust spots restoration expert Sara Vestal. “We see washer safe.” Avoid citrus-scented when washed with silver, so it is so much damage that can actually be detergents — these contain acids that important to clean the two separately. prevented by avoiding some very com- may damage the finish of china and To remove rust spots from china, try mon mistakes.” silver. Also avoid detergents containing rubbing a small amount of a Soft Scrub One of the biggest culprits Vestal bleach; chlorine in these products may without bleach type of cleaning prodServing only the freshest and most authentic Italian WINE LIST food in town. We offer a flavorful, generous selection sees is dishwasher damage. “The uct on the spot. If this doesn’t work, Taste the different flavorsseep into the pores of china and crystal, of Italy. We have a of home-made pastas, fresh seafood, lean prime wide selection of wines and spirits that go well meats, and world-class wine atput a small amount of rubbing comvery reasonable dishwasher is a huge enemy of fine causing damage even after rinsing. with our meals. prices. dinnerware. Prongs on the racks may Experts advise storing china in areas Our lunch & dinner menus features a wide array pound on a paper towel and apply in a CATERING MENU of both classic and contemporary Italian dishes From birthday parties to wedding celebrations, scratch the surface, while heat from the that are not temperature or humidcircular motion. prepared by our seasoned chefs. expect nothing but Italian goodness freshly
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November 10, 2016 — 11
Giving thanks for a healthy Thanksgiving
Count your blessings — and those calories Thanksgiving is all about abundance — or, often, overabundance. Everyone wants to bring their favorite dish, or needs to have both pumpkin and apple pie (with whipped cream on top, please). With all the rich, heavy choices, there’s a distinct chance that Thanksgiving will turn out to be about overindulgence. You’ll be staggering away from the table, barely able to move. While eating often takes center stage during the holidays, that doesn’t we have to give up on good health.. With reasonable portion sizes and healthier dishes that don’t sacrifice flavor, your holiday dinner can still be joyful, delicious and healthy. Go easy on appetizers. Appetizers are great, but save precious room for plenty of turkey! Turkey is packed with
Macy’s Thanksgiving Day Parade doesn’t air all day. Get away from the TV and try to fit in some fitness in (the more the merrier!). A post-meal walk is a good place to start. protein, low in fat, and a great source of vitamins and minerals. Can’t go wrong with that! A great way to avoid
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the temptation for appetizers is to walk around and catch up with family and friends. Stay hydrated. Drink plenty of water throughout the day. Water has many health benefits, but it also makes you feel fuller for a longer amount of time. Not drinking enough water could spark hunger pains, even though it may actually just be thirst! Keep track of what you’re eating. Keep yourself accountable. Go to dinner with a plan and know your limits. Ways to do this may be to use a smaller plate, eat slower, and skip the seconds. Also make sure to watch out for those danger foods. Green bean casserole and sweet potato casserole may sound healthy, but those sneaky ingredients in it that make it delicious are also full of fat and sugar.
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Keep the traditions without adding on the pounds
Watch the waistline throughout the holiday season Whether your favorite is savory stuffing or creamy pumpkin pie, classic Thanksgiving dishes are hard to resist. But the calories in these classics add up fast. A typical Thanksgiving meal can pack up to 4,000 to 5,000 calories — all in just one afternoon. That’s about double the recommended amount of calories adults should consume in an entire day. With meals like this, and the treats that tempt us throughout the holiday season, odds are you’ll see the dial on the scale tick up several pounds by New Year’s. Not a great way to start the year, especially if you’re already battling weight issues. So how can you feast while still staying fit? Sotiria Everett, registered dietitian, recommends these strategies: √ Identify what dishes are most
problematic. √ Plan healthier options √ Keep a sensible attitude “It’s fine to indulge sometimes,” she says. “Just don’t get carried away.” To make sure we don’t, Everett points out four common nutritional challenges and creative ways to overcome them. Challenge #1: Menus full of starchy, carb-heavy foods. Thanksgiving foods like stuffing, sweet potato pie, mashed potatoes and rolls are starch and carb-heavy. Piling on extras, like whipped cream, butter and gravy, adds even more fat and unhealthy calories. Healthy alternative: Keep carbs in the kitchen and veggies on the table. Everett suggests preparing a healthy appetizer, like a vegetable platter or
Overindulging on those festive goodies is one holiday tradition we can all do without. fruit with cheese and whole grain crackers. Keep the platters on the dinner table throughout the meal so guests always have a healthy option. Also, if you just can’t part with the traditional dishes, keep them on the Continued on page 15
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243 Hempstead Ave|Malverne, New York 11565|516.612.7400 14 — November 10, 2016
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870762
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Keep the traditions without adding on the pounds Continued from page 14
kitchen counter rather than the dinner table. That way, guests have to get up and move around a bit before indulging. Challenge #2: Dredging vegetables in calorie-rich ingredients. While some Thanksgiving classics include vegetables, they are often swimming in unhealthy ingredients. Think sweet potatoes baked into a pie laden with sugar and butter or green beans soaked in heavy creams or saucy casseroles. Healthy alternative: Baking and roasting your vegetables. Instead, Everett advises baking or roasting your vegetables in a bit of olive oil. Green beans, cauliflower, sweet potatoes and brussels sprouts are great options. While a ¾ cup serving of mashed potatoes with gravy is at least 150-200 calories, a serving of brussels sprouts roasted with olive oil is a tasty alternative that comes in under 100 calories. Challenge #3: Taking seconds (and more) when you’re already full.
Enjoy small portions of holiday favorites, try not to go overboard and stick to that fitness routine. Sitting around a table for hours with family and friends makes it easy to grab another helping … and another … and another. Those extra helpings can pack on the pounds – especially if they are high calorie dishes. Healthy alternative: Make veggies your second helping. Everett says: “Ask yourself how you’re feeling before going for seconds and thirds — are you really
still hungry?” If you do decide to take seconds, pile your plate with vegetables and salads rather than mashed potatoes or pie. Challenge #4: You splurge once, so you give up. The easiest response to a splurge on holiday treats is “I’ll diet after the New Year.” Healthy alternative: Indulge mindfully. Everett cautions against an “all-ornothing mindset.” If you overdo it on Thanksgiving, don’t give up on eating healthy for the whole holiday season. Instead, try to “indulge mindfully,” which means indulging in things besides food. “You can indulge in conversation and in spending time with your friends and family,” she says. Try losing yourself in a board game with loved ones or on a long walk with friends, instead of in another slice of pie. Everett’s bottom line advice: “Get yourself in a healthy mindset and don’t compromise your health goals just because it’s a certain holiday.”
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November 10, 2016 — 15
Holiday hostess with the most-est
The day needn’t be intimidating Cook Ahead of Time While some parts of the meal have to be made on Thanksgiving day, other parts can be prepared the week before to save you time. Create a master schedule for the week before the holiday, with specific tasks relegated to each day. For example, you could make desserts or homemade bread Prioritize What’s Important ahead of time. When the cranberry Do you really need to make seven sauce is already waiting in the fridge side dishes, or would three be just as on Thanksgiving Day, you’ll have a few satisfying? Are two kinds of bread necless things to remember. essary, or could you stick to one? When With the right preparation and While you won’t want to cook refining your menu, ask yourself which assistance, you can host the perfect certain recipes, such as the turkey, until Thanksgiving dinner, even if your name the day of, you can cook other items in items matter most. Then, instead of isn’t Martha Stewart. tasking yourself with more than you advance. Make and refrigerate gravy, many items are your responsibility, need to do, you can focus on what’s a dressings, soups, dips, and spreads make your shopping list. When making up to one week before Thanksgiving. priority. your list, be as detailed and specific as Reserve the day before Thanksgiving possible, and then stick to your list at Make a Shopping List for making the desserts and prepping Based on how many people you’re the store. Stick to the mantra, “If it’s not ingredients for the following day. hosting, what’s on the menu, and how on the list, it won’t go in my cart.”
As much as we love a day dedicated to giving thanks and spending time with family, Thanksgiving can be the most hectic holiday of the year. Whether you’re hosting for four or 14, your first time hosting the holiday meal or not, there are plenty of ways to make it an easier process.
PIZZERIA • ItAlIAn KItchEn • coAl FIREd PIZZA Book Your Holiday Party With Us 2 Party Rooms Available for Your Catered Affair
RestauRant - PizzeRia PRivate PaRty Room 26 North Park Avenue Rockville Centre, NY
516-763-4900
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Knife know-how
Carve a turkey like a pro Roasted turkey is the centerpiece of many holiday feasts — and deservedly so. Many holiday chefs have received compliments on the appearance of a freshly prepared turkey sitting on the holiday serving platter. But those same chefs may not know how to properly carve up their masterpieces after the grand presentation has been made. 1. Place the turkey on a large, sturdy cutting board. Do not cut the turkey in the pan you used to cook it. Remove the string that may be tying the legs together. Turn the board so that the back of the turkey is facing you. 2. Choose a sharp knife to carve the turkey. A long, narrow knife may work best. Serrated knives may tear the turkey meat, so it may be better to use a flat knife. Some people prefer the ease of an electric knife. This is
entirely your choice. 3. Cut through the skin on a leg and gently bend the leg as you slice through to expose the joint. Cut through and remove the entire leg. Then separate the drumstick from the thigh. Repeat on the other side. 4. Cut the thigh meat parallel to the thigh bone and place on your serving platter. 5. To slice the breast meat, insert your knife in the center of the breast bone and cut down until you reach the ribs. Then slice the breast meat in toward your initial cut so you are cutting across the grain of the meat. This will keep the meat tender. Another idea is to remove one side of the breast and slice across it to produce smaller pieces for serving. 6. Find the wish bone and place it on the side to dry. Kids typically like to break the wish bone.
While a whole roasted turkey is an impressive sight, so is a well-arranged platter of sliced meat — and carving the bird before placing it on the table will make serving easier. 7. Find the joint of the wings and remove them in a similar fashion as you did for the legs. They are small enough that they should not require extra slicing and can be placed whole on the serving platter. 8. Drizzle the sliced meat with any reserved cooking juices to keep the turkey moist and flavorful.
ENJOY FRESH SEASONAL
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November 10, 2016 — 17
Stuffed full of stuffing
Partnering the turkey with that tasty sidekick Stuffing, sometimes called dressing, is one of the most popular holiday dishes around. For a lot of us, it’s the best part of a holiday meal. And it seems that everyone has their preferred way of making it. Most stuffings start with a base of dried bread crumbs or cubes. Corn bread stuffings have a slightly sweeter flavor and grittier texture than stuffings made from wheat bread. The traditional basic stuffing is simple and satisfying — a little celery and onion, seasonings and moisture from broth. But creative cooks have added delicious twists to make stuffing anything but basic. Stuffing With Mushrooms, Chestnuts, and Swiss Chard Give your stuffing a seasonal, earthy
spin with tender mushrooms, chopped chestnuts, and wilted greens. 10 ounces button mushrooms, thinly sliced Kosher salt and black pepper 2 tablespoons canola oil 3/4 cup jarred chestnuts, coarsely chopped 1 bunch Swiss chard (about 1 pound), stems discarded and leaves chopped 1 12- to 16-ounce package stuffing mix, prepared according to the package directions (but not baked) Heat the oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook until the mushrooms are tender, 3 to 4 minutes. Add the chestnuts and chard and cook until the chard is wilted, 2 to 3
minutes more. Fold mushrooms, chestnuts, and chard into the stuffing mix and bake according to the package directions, or stuff in turkey. Stuffing With Dried Apricots, Cherries, and Pecans Sweet dried fruit and crunchy pecans perk up a basic stuffing. 3/4 cup dried apricots, chopped 1/2 cup dried cherries 1/2 cup toasted pecans, chopped 1 12- to 16-oun 2- to 16-ounce package stuffing mix, prepared according to the package directions (but not baked) Fold the apricots, cherries, and pecns into the stuffing mix. Bake according to the package directions, or stuff in turkey.
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12 North Park Avenue Rockville Centre, NY (516) 764-3000 www.dodicirestaurant.com 18 — November 10, 2016
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November 10, 2016 — 19
The flavors of Thanksgiving
A time to share food and fellowship Thanksgiving, that American holiday classic, is seemingly untouched by time. While we may not go “over the river and through the woods to Grandma’s house,” Thanksgiving is still the occasion to gather with family and friends to give thanks for our freedoms and the bounty of American life. We have been reminded that the ideals of democracy and freedom celebrated at the first Thanksgiving feast are the basis of a strong and enduring foundation for our great country. Since that first American Thanksgiving, pilgrims gathered for a feast celebrated with turkey and it has been a centerpiece of the Thanksgiving celebrations ever since. When you serve turkey at Thanksgiving, you are sustaining an American tradition passed on through the ages. By preparing a traditional Thanksgiving feast, you preserve the holiday tradition for future generations. Get ready to wow everyone at your If you are an experienced protable with an outstanding meal that all fessional at preparing the classic will savor. Thanksgiving feast, you know it is surprisingly easy for the wonderful results. transform holiday extras into timesavThe meal preparation requires advance ing meals. Freeze the extra cooked turplanning and organization. To an inexkey and you’ll have your own “readyperienced cook, the thought of being in to-prepare” healthy food for quick and charge of the entire Thanksgiving meal easy post-holiday meals. can be intimidating. Younger home chefs may not have had the opportuniHow should the turkey be thawed? ty to perfect their cooking skills. While Frozen turkey, like all protein preparing the meal may seem dauntfoods, should be thawed in the refrigering, it needn’t be. Once you master the ator, never at room temperature. When basics, it will all fall into place. foods are thawed at room temperature, surface bacteria can rapidly multiply to How much turkey should be dangerous levels at temperatures of 40° purchased? F and above. Allow 1 pound of uncooked tur For safety and superior quality, key per person from an 8 to 12 pound leave turkey in the original packaging turkey. Larger birds have a larger proand place in a shallow pan. Thaw, in portion of meat to bones, so 3/4 pound the refrigerator, using the simple forper person should be sufficient with mula: whole turkeys thaw at a rate of 4 leftovers for the beloved turkey sandto 5 pounds per 24 hours. Example: A wich or soup. 15-pound frozen bird will take 3 to 4 By purchasing a larger turkey than full days to thaw in the refrigerator. needed for the holiday feast, you can Speed thawing: keep turkey in the 20 — November 10, 2016
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original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Refrigerate (at 40° F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey. What are the key pointers for stuffing a turkey? Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-oftime, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey. Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey. Test the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165° F. When is the turkey done? Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown. A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy. For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180° F in the thigh and 170° F in the breast. Juices should run clear and the drumsticks should be soft and move easily at the joint.
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871336
Perfectly pumpkin
Jazzed-up pumpkin pie recipes By Kristen Castillo Nothing says holiday dessert like pumpkin pie, but even this traditional ending can get a little, well, boring. So jazz up this seasonal sweet with flavors raging from cream cheese to bourbon. These recipes are so tasty you may make more than one! Pumpkin Pie Layered Cheesecake Take your standard pumpkin pie and combine it with cream cheese for a delicious twist! Graham cracker crust: 1 1/2 cups graham cracker crumbs 1/3 cup butter, melted 2 tablespoons sugar 2 teaspoons pumpkin pie spice Cheesecake filling: 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 4 eggs 1 cup sour cream 1 can (15 ounces) pumpkin 1/4 cup flour 1 tablespoon pumpkin pie spice 2 teaspoons vanilla extract Preheat oven to 325° F. For the crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing on low after each until blended. Add sour cream; mix well. Remove 1-cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour half of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven. Refrigerate four hours or overnight. 22 — November 10, 2016
down on the cereal mixture, spreading it evenly across the bottom of the dish. Bake for 7 to 9 minutes, or until slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well-combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well-combined. Pumpkin Pie Bites are tasty alternative Pour the filling over the baked crust. Using a rubber spatula, spread it into to pumpkin pie. an even layer. Run small knife around sides of pan to Bake for 40 to 45 minutes, or loosen crust; remove sides of pan. Store until a toothpick inserted in the cenleftover cheesecake in refrigerator. ter comes out dry. Transfer the dish to a wire cooking rack, allowing it to Pumped-Up Pumpkin Pie Bites cool to room temperature. Carefully This recipe from author and celeb- cut 32 pumpkin bites. Just before rity chef, Devin Alexander combines serving, top each bite with 1 teawhole-grain cereal with maple syrup, spoon whipped topping, if desired. cinnamon, agave nectar and other Serve immediately or store in an airingredients for a bite-size holiday treat. tight container in the refrigerator for up to 5 days. Makes 16 servings. Butter-flavored cooking spray 3/4 cup whole grain, crunchy, high“Cut the crap” whipped topping fiber, low-sugar cereal 3/4 cup light agave nectar 2 tablespoons 100 percent pure maple 3 large egg whites, room temperature syrup 1/2 teaspoon cream of tartar 1/4 teaspoon ground cinnamon Add water to a medium saucepan 8 large egg whites until about 1/4 full. Bring the water to a 1 can (15 ounces) solid pumpkin puree boil over high heat. Off the heat, combine 3/4 cup agave nectar the agave, egg whites and cream of tartar 2 tablespoons whole-wheat pastry flour in a large metal or heavy-duty glass mix2 1/2 teaspoons vanilla extract ing bowl (that fits atop your saucepan). 1 1/4 teaspoons pumpkin pie spice Beat on medium-high with an 1/2 teaspoon baking powder electric mixer fitted with beaters until 1/4 teaspoon salt well-blended. Place the bowl over the 2/3 cup “Cut the crap” whipped toppot of boiling water. (Wear an oven mitt ping (recipe follows) while holding the bowl over the heat, Preheat the oven to 350° F. Lightly as it will get very hot). Beat for about mist an 11-by-7-inch glass or ceramic 7 minutes, occasionally running the baking dish with spray. Add the cereal beaters around the sides of the bowl, to food processor fitted with chopping until stiff peaks form. Remove bowl blade. Process for 15 to 20 seconds or from water and continue beating for 5 until the cereal is crushed. Transfer to a to 7 minutes more, rotating bowl and small mixing bowl and add the maple scraping down the sides with the beatsyrup and cinnamon. Mix them until ers, or until the mixture is thick, fluffy well-combined. Spoon the mixture into and has very stiff peaks. Makes about 6 the prepared baking dish. Gently press cups. FRIENDS, FAMILY and FOOD
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