Latkes

 Just a really good, classic latke. My kids love the book "Latkes, Latkes Good to Eat." And asked if we could try them so we did last year. A once a year treat celebrating Hanukkah. One batch is enough for all 5 of us for dinner. They freeze well. Haven't tried air frying yet. Yes sprinkle the little bit of salt on top or sprinkle your own with a spicy seasoning. I weigh the potatoes and onion. Serve with applesauce and heated frozen peas and chives and sour cream. 

via: https://cooking.nytimes.com/recipes/1015533-classic-potato-latkes

About 3 dozen

• 2large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
• 1large onion (8 ounces), peeled and cut into quarters
• 2large eggs
• ½cup all-purpose flour
• 1teaspoon fine sea salt, plus more for sprinkling
• 1teaspoon baking powder
• ½teaspoon freshly ground black pepper
• Safflower or other oil, for frying (we used peanut)

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

Hillary's Turkey

 My sister literally makes the perfect turkey. I used her recipes for this year and the gravy was "The best turkey gravy I've ever had." via my Mother in law! It was super flavorful but still not quite as tender as Hillary's. Would definitely make it this way again! I would also make the compound butter a few days ahead to have that ready day of if I have time.

Turkey Brine: I need to brine longer next time 

https://www.munchkintime.com/super-easy-turkey-brine-recipe/

• ▢ 1 gallon water 
• ▢ 3 cups apple juice
• ▢ 2-3 stems fresh rosemary 
• ▢ 5 stems fresh thyme & bay leaves
• ▢ 1 whole garlic sliced
• ▢ 1 cup Kosher salt or to taste
• ▢ 5 bay leaves
• ▢ 1 ½ cup brown sugar
• ▢ 3 tablespoon peppercorns
• ▢ 2 tablespoons Montreal Steak spice
• ▢ 1 gallon ice
• ▢ 2 onions sliced

INSTRUCTIONS

 

• Place all ingredients into a big pot except the onions. 
• Bring it to a boil, then turn off the heat. Add 1 gallon of ice and sliced onions. Let the turkey brine cool, then add turkey and soak for over night inside the fridge or if you live in cold place, place the pot in the garage. 
• After, remove turkey from the brine and pat dry with paper towels.
  Cooking the turkey:

  Ingredients

  • ▢ 1 (14-16) pound turkey, giblets and neck removed
  • ▢ 2 sticks (1 cup) unsalted butter, at room temperature
  • ▢ 2 tablespoons fresh sage, plus more for stuffing the bird
  • ▢ 2 tablespoons fresh thyme, plus more for stuffing the bird
  • ▢ 3 tablespoons fresh parsley
  • ▢ zest of 1 lemon
  • ▢ 3 teaspoons kosher salt
  • ▢ 1 1/2 teaspoons black pepper
  • ▢ 1 piece large of double lined cheesecloth
  • ▢ 2 lemons, halved
  • ▢ 1 garlic head, tips sliced off
  • ▢ 1 onion, halved
  • ▢ 7-8 cups low sodium chicken or turkey broth
  • 
    

  https://www.halfbakedharvest.com/herb-and-butter-roasted-turkey-with-white-wine-pan-gravy/
  1. Remove the turkey from the fridge one hour before roasting. Remove the giblets + neck and allow to come to room temperature.

  2. Make the butter. In a medium bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper. 

  3. Preheat the oven to 450 degrees F. Position a rack in the lower third of the oven. Place the turkey in a large roasting pan.

  4. Season the cavity of the turkey with salt and pepper and fill the cavity with the, lemons, garlic and onion. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well. Take the remaining 1 stick butter and melt it over the low heat on the stove or in the microwave. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the bird, covering most of the bird. Drizzle any remaining butter over the turkey.

  5. Pour 4 cups of chicken broth into the bottom of the roasting plan. Place the roasting pan in the oven and roast for 45 minutes at 450 degrees F. After 45 minutes reduce the oven temperature to 350 degrees F. and continue cooking for another 2 hours (until the turkey registers 160 F. on a meat thermometer), adding 1-2 cup of broth half way through roasting. I like to baste the turkey with the drippings 2 times throughout cooking and when doing so rotate the roasting pan.

  6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a cutting board, tent loosely with foil and let rest 20-30 minutes before slicing.
  Gravy: I don't make the white wine one. I just mix butter with about 1/2 cup flour or make a corn starch slurry to add to the pan drippings that have the fat taken off. Add salt/ pepper as needed though the drippings were just about perfect on their own.
  

Zingy Cranberry Sauce

GrowingupSarita is one of my other favorite cooking follows. She does lots of AMAZING Mexican food and this is cranberry sauce with a flavor twist. But in the best way possible! This is a holiday must for me now. Even if I don't make thanksgiving I have to have it for my turkey sandwich leftovers. It is THE BEST! 

16 oz cranberries ⁣
1 3/4 c. Sugar ⁣
1/4 c. Rough chopped ginger ⁣
1 Jalapeño⁣
1 c. Orange juice ⁣
A pinch of salt ⁣
1 lime, juiced ⁣
⁣
1 tsp orange zest , fresh cranberries to garnish.⁣
⁣
𝘐𝘕𝘚𝘛𝘙𝘜𝘊𝘛𝘐𝘖𝘕𝘚 ⁣
Rinse cranberries, (discarding any discolored) and place into a sauce pan. Start on low heat and when cranberries are warm, pour sugar in. Occasionally stir until sugar is melted. ⁣
⁣

In a blender, pour oj, (I fresh squeezed mine but you can use store bought), ginger and stemmed jalapeño.⁣

⁣
Strain the juice into the saucepan so the sauce is smooth and doesn’t have ginger or jalapeño bits. Mix and simmer until sauce reaches a thick consistency. ⁣

Spoon out three large serving spoons of the sauce and blend smooth. Place back into sauce in pan and incorporate with the rest of sauce. (This gave the sauce texture: smooth with some cranberry pieces. You may use an immersion blender but after trying it, I preferred the half blended method.)⁣
⁣
Squeeze lime juice into sauce, add salt. ⁣
⁣
Garnish with orange zest, fresh cranberries

Brown Bag Apple Pie

This is another Instagram recipe from Alifefromscratch. This is Courtney's mom's recipe and it works every time! I do recommend not going overkill on the apples if you're using a regular sized pyrex but if you do large apples or there's one or two more I recommend a deeper pie dish. I have a recipe for a strawberry rhubarb pie from a coworker from 10 years ago and can't believe I've never tried it because it's the same no roll crust! This is a must try! I do like to slice my apples with a corer/slicer thingy so they're thinner and consistent size. 

 BROWN BAG APPLE PIE:

Bottom crust, mix together in a kitchen aid:
1 1/2 cups flour (can use cup4cup for gluten-free )
1 tsp salt
2 tsp sugar
1 TBS milk
1/2 cup vegetable oil (may need a little less) shouldn't be too wet

Apples:
6 Granny Smith apples, peeled and sliced 
1/2 cup sugar
2 TBS flour
2 tsp cinnamon

Top crust, mix together:
1 cup flour
1 cup sugar
2/3 cup softened butter

Preheat oven to 425.

Layer pie: press bottom crust into pie dish, toss the apples in a separate bowl and put on top of crust, mix top crust in mixer and press top crust on top of apples.

Place pie in brown paper bag and fold over and put on a baking tray. Bake for one hour. (Keep an eye on it, be home, etc). Enjoy!

Christmas Crack

 I decided to try Christmas crack this year and it is ADDICTING! I like to bake mine a little longer and let the Carmel caramelize a bit longer so it's all dissolved and a little crispier. Best stored in the fridge. We also like a few mint m&m's sprinkled on with the sprinkles.

Ritz Cracker Toffee Recipe

Ingredients:
40 Ritz crackers (enough to fill cookie sheet, also can do saltines but the ritz are super good)
1 cup butter
1 cup brown sugar
12 oz bag semi-sweet chocolate chips

Sprinkles, m&m's

Directions:

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper
3. Place ritz crackers on the sheet and spread out into rows
4. In a pan, bring butter and brown sugar to a boil
5. Boil, stirring constantly, for 2 – 3 minutes, until thickened (at least 5)
6. Pour over ritz crackers and spread out evenly with a rubber spoon or spatula
7. Bake at 350 degrees for 3 – 5 (closer to 10) minutes, until the edges start to brown and bubble. The whole cracker will bubble.
8. Remove from oven and sprinkle immediately with the chocolate chips over the top
9. Allow chocolate chips to set and melt for around 5 minutes, then use the back of a spoon or spatula to spread the chocolate out evenly. Top with sprinkles or toppings of your choice
10. Place ritz toffee in the fridge or freezer for 30 minutes, or until set
11. Once hardened, use your hands to break the toffee into pieces
12. Store ritz toffee in an airtight ziploc bag or glass jars in the fridge or freeze if needed to save longer.

via: https://www.lifeoncedarlane.com/the-ritz-cracker-toffee-recipe-you-need-to-try-now/ 

Holiday Cranberry Jalapeño Dip

Ingredients:

12 oz fresh, uncooked cranberries

¼ cup green onion diced

1-2 fresh jalapeno peppers

2 Tbsp. cilantro (optional)

¾ to 1 cup sugar (according to taste)

1 Tbsp fresh lemon juice or lime juice

1/8 tsp salt

16 oz cream cheese (whipped) (can do 1/2 cream cheese if wanted)

Directions:

Use food chopper to chop cranberries (or if in food processor do in batches and only pulse a few times)

Chop green onion, jalapeño and cilantro

Mix chopped ingredients in a medium sized bowl

Add sugar, lemon juice and salt and stir gently until blended

Cover and place in refrigerator (at least a few hour or overnight)

Whip softened cream cheese about 2 minutes on high, and spread into pie plate. Drain cranberry mixture and spoon over top of cream cheese. Serve with Ritz crackers or tortilla chips.