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Chef2Chef Recipe Club - Volume 5 Issue 101 - November 17, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, For the next 8 issues I'll talk about holiday topics and recipes that will work for Thanksgiving and the following Holiday season. By the way there are only 37 more shopping days until Christmas. Sorry…I just had to do that. These recipes are all "Keepers" and are just perfect for anytime, but especially this time of the year when the weather takes a turn for the colder. I can hear my friend Tricia from down under calling me a foolish bloke or worse right now as they are having a delightful springtime. I know, I know! -------------------------------------------------- Exclusively Gourmet Magazine Interested in bringing New York's most famous chefs and wine connoisseurs into your kitchen to reveal their top secretes for your cooking enjoyment? Visit Exclusively Gourmet today and let us make your holidays a culinary delight with a special gift subscription to all of your friends. http://html.chef2chef.net/goto.php?id=314 -------------------------------------------------- Many of these recipes and tips come from our Fourth Annual Holiday Recipe Guide at Chef2Chef. If you haven't seen it you need to go take a look right now as you are making plans for your upcoming feasts. There are tips, techniques and recipes from many of our favorite Chef2Chef Chefs. And some are mine. You can see it here, there are 17 different recipe collections! http://recipes.chef2chef.net/holiday-recipe-collection/index.htm Here are some things to think about, so think about them! OK? Overloaded refrigerators are an invitation to food poisoning! We are all guilty of this. The latest research shows that 88 per cent of cases of domestic food poisoning result when people are catering for larger numbers than usual. Cramming food into the refrigerator and constantly opening the door can cause the internal temperature to rise. Refrigerator Sense: Check the temperature of your refrigerator from time to time using a refrigerator thermometer. If it's between 32°F (0°C) and 41°F (5°C), the germs that can cause illness can't multiply. Hot foods should be cooled quickly BEFORE placing in the refrigerator or the refrigerator temperature will rise. All food in the refrigerator should be covered. Store raw and ready to eat food separately with raw foods on the bottom shelves and ready to eat (cooked) above. -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Here is a question I get asked all the time around the holidays. There are over 70,000 Recipe Club members out there from all over the world. Here is the question and the answer. When Should I Buy the Turkey? While the quality and the taste of frozen and fresh turkey are similar, The keeping time is not! A frozen turkey can be bought weeks or a month prior to the holiday, while a fresh bird should be purchased a day or two prior to cooking. Whenever possible, thaw your frozen turkey in the refrigerator. Count on 5 lbs. thawing each day, so a 15 pound turkey will take three days. Remember to place the turkey in a pan so that any juices won't drip on other foods. If you don't have that kind of space or time, thaw your bird in a cold water bath. A 15 pound turkey could take at least 8 hours this way. Please do not thaw poultry by leaving it at room temperature in your sink. This could allow unwanted bacteria a nice holiday home. To prepare your turkey for roasting, always remove the giblets and the neck from the cavities. There are TWO cavities! Wash your bird in cold running water thoroughly, inside and out, then dry with a clean lint free towel. (Then wash the towel) If you are going to stuff the bird, pack the cavities loosely, as the stuffing will expand during the cooking process. We'll talk about stuffing more on Thursday. -------------------------------------------------- Signature Secret A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. Click Here http://html.chef2chef.net/goto.php?id=205 BIG NEWS Recipe Club, I've just been told that Signature Secrets is now available at the Bakers Catalog site, packaged in 8 ounce containers for consumers! And it's only $3.95! Use this link and use what the chefs use! http://www.kingarthurflour.com/cgibin/start/catalogue/linkin3.html?whichprod=2808~ -------------------------------------------------- Here are a couple of sweet holiday bread recipes that find their way to our table this time of year. They are favorites and like any family, they are expected to be on the table or someone is gonna get hurt! Cranberry Bread Ingredients 2 cups flour 1/2 tsp. salt 1/2 tsp. baking soda 1 cup sugar 1 1/2 tsp. baking powder 1 orange; juice of and grated rind 1 egg; beaten 2 tbsp. melted shortening or salad oil 1 cup cranberries; coarsely ground 1/2 cups walnut meats; coarsely chopped Instructions: Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture. Add the egg and shortening or oil and mix just enough to moisten the flour mixture. Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325o. Store 24 hours before cutting. -------------------------------------------------- West Peak, Great Gifts! Proline's new division is dedicated to providing high-quality, affordably-priced outdoor gear. The unique products are great for trekking, touring, camping, hiking, biking, backpacking, etc. The space-saving Coffee Baskets are terrific for home as well as the motor home. Coffee Baskets - Cone-type coffee filter holders for the trail or the home! Bullet Vacuum Bottles - 18-8 Stainless Steel bottles hold 16 ounces of your favorite drink. Day Cache Waist Pack - The best way to carry your day use items on your bike or your belt. Stinson Seat Pad - Foam pad that's great for the stadium, beach or backcountry! A terrific fundraiser, too! Stove Diffuser - Even-Steven gives you more controlled heating on the trail, eliminating food burning. http://html.chef2chef.net/goto.php?id=370 -------------------------------------------------- I love this bread. It freezes well too! Sun-Dried Berry Zucchini Nut Bread Serves 20, Makes 2 loaves Not just for the holidays, serve this any time of the year with softened cream cheese. 3 eggs 1 cup canola oil 2 cups sugar 1 teaspoon vanilla 2 cups zucchini, grated 2/3 cup carrots, grated 3 cups flour 1 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 cup walnuts 3 ounces sun-dried berries, I like cranberries or "Craisins" Preheat your oven to 325 degrees. Grease and flour 2-9x4 inch bread pans. Beat the eggs slightly and add the oil, sugar, and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly. Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. Once the loaves have rested for about 5 minutes remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill. -------------------------------------------------- Here is one from our friend Cynthia Bowan of Cynthia's Corner, a monthly feature on our site. Dill Bread Rolls (These are a Thanksgiving staple at our home.) 1/2 cup warm water 2 pkg. yeast 4 tsp. brown sugar 2 cups large curd creamed cottage cheese 1/4 cup butter, melted 2 tsp. dried dill weed 2 eggs 1 tbsp. salt 1/2 tsp. baking soda 5 cups flour 2 more eggs 2 tbsp. milk Combine 1/2 cup warm milk, yeast and sugar in a large bowl, whisk until blended. Let stand until foamy, about 10 minutes. Generously grease another bowl, set aside. Mix cottage cheese, butter, dill, 2 eggs, salt and baking soda in the food processor until smooth. Add to yeast, blending well. Stir in 1 cup flour, mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl. Turn dough out onto lightly floured board, and knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm area until doubled, about 1 1/2 hrs. Generously grease baking sheets. Punch dough down, then turn out onto lightly floured surface. If dough feels sticky, knead again with a little flour. Divide dough into 3 equal portions. Working quickly (dough is very active), break off small walnut-sized pieces of dough from each portion and shape into balls. Arrange side by side on prepared baking sheet. Beat last 2 eggs with 2 Tbsp. milk, brush this lightly on top of rolls. Let rise 15-20 minutes. Preheat oven to 350F. Bake 5 minutes, brush with more of the egg mixture. Repeat. Then continue baking, watching carefully and covering loosely with foil if rolls brown too quickly. Transfer to rack and let cool. Variation: Form rolls in shape of two grape clusters, using some of the dough to form stems and leaves for decoration. Brush and bake as above. Nice for a party. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |