The post CORN SOUFFLE appeared first on Florida Girl Cooks.
]]>Corn Souffle
Ingredients
2 sticks melted unsalted butter
3 cups sour cream
2 – 15 ounce can of whole kernel corn, drained
2 – 15 ounce can of cream style corn
4 eggs beaten
2 – 8 ounce box Jiffy corn bread mix
Prepare
1. Preheat the oven to 350 degrees.
2. Spray a rectangular baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.
- 2 sticks melted unsalted butter
- 3 cups sour cream
- 2 - 15 ounce can of whole kernel corn, drained
- 2 - 15 ounce can of cream style corn
- 4 eggs beaten
- 2 - 8 ounce box Jiffy corn bread mix
- Preheat the oven to 350 degrees.
- Spray a rectangular baking pan with nonstick spray.
- In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
- Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
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]]>The post CIDER BOURBON MAPLE GLAZED TURKEY WITH SHALLOT DRESSING appeared first on Florida Girl Cooks.
]]>Cider Bourbon Glazed Turkey with Shallot Dressing
Ingredients
1 jar (1 lb. 2.2 oz.) turkey brine
1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
1 jar (10 oz.) cider bourbon roasting glaze ( or you could make your own like I did…recipe below)
3 Tbs. unsalted butter
2 shallots, finely diced
1 tsp. finely chopped fresh thyme
3 Tbs. all-purpose flour
2 cups turkey stock, lightly salted, or low-sodium chicken broth
1 Tbs. chicken demi-glace
2 Tbs. dry sherry
Kosher salt and freshly ground pepper, to taste
Prepare
1. Prepare the turkey brine according to the package instructions. Place the turkey in a brining bag or large stockpot, add the brine and refrigerate for 12 to 36 hours.
2. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.
3. Position a rack in the lower third of an oven and preheat to 400°F.
4. Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours and 35 minutes more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the roasting glaze every 10 minutes.
5. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Skim the fat off the pan drippings. Add 3/4 cup water to the roasting pan and set over medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.
6. In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for 5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes. Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with the turkey. Serves 14 to 16.
Cider- Bourbon Maple Glaze
Ingredients
4 cups organic fresh pressed apple cider (or bottled will work as well)
2 tablespoons fine-quality bourbon
1 cup organic pure maple syrup
Pinch of kosher salt
Prepare
1. In a large saucepan, bring apple cider to a full boil over high heat. Reduce heat to medium-high and simmer, uncovered and swirling the pan frequently, until the cider reduces to 1 cup, about 30 minutes.
2. Remove from heat and whisk in bourbon, maple syrup and salt. Cool until warm and transfer to syrup dispenser or small pitcher. Serve warm or cool completely before serving.
- 1 jar (1 lb. 2.2 oz.) turkey brine
- 1 fresh turkey, 18 to 20 lb., neck, heart and gizzard removed
- 1 jar (10 oz.) cider bourbon roasting glaze ( or you could make your own like I did...recipe below)
- 3 Tbs. unsalted butter
- 2 shallots, finely diced
- 1 tsp. finely chopped fresh thyme
- 3 Tbs. all-purpose flour
- 2 cups turkey stock, lightly salted, or low-sodium chicken broth
- 1 Tbs. chicken demi-glace
- 2 Tbs. dry sherry
- Kosher salt and freshly ground pepper, to taste
- Cider- Bourbon Maple Glaze
- 4 cups organic fresh pressed apple cider (or bottled will work as well)
- 2 tablespoons fine-quality bourbon
- 1 cup organic pure maple syrup
- Pinch of kosher salt
- Prepare the turkey brine according to the package instructions. Place the turkey in a brining bag or large stockpot, add the brine and refrigerate for 12 to 36 hours.
- Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water and pat dry with paper towels. Tuck the wings behind the back and place the turkey, breast side up, on a rack in a large roasting pan. Let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 400°F.
- Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F and into the thigh registers 175°F, about 2 hours and 35 minutes more. If the skin begins to brown too quickly, tent the turkey with aluminum foil. During the last 30 minutes of cooking, baste the turkey with the roasting glaze every 10 minutes.
- Transfer the turkey to a carving board, cover loosely with foil and let rest for about 30 minutes before carving. Skim the fat off the pan drippings. Add 3/4 cup water to the roasting pan and set over medium heat. Boil for 2 to 3 minutes, scraping up the browned bits. Transfer to a bowl.
- In a small sauté pan over medium heat, melt the butter. Add the shallots and thyme and cook for 5 minutes. Add the flour and cook, stirring rapidly, for 2 minutes. Rapidly whisk in the reserved pan drippings, the stock and demi-glace. Cook, stirring constantly, until the gravy is thickened, 2 to 3 minutes. Stir in the sherry and season with salt and pepper. Pour the gravy into a warmed sauceboat and serve with the turkey. Serves 14 to 16.
- Cider- Bourbon Maple Glaze
- In a large saucepan, bring apple cider to a full boil over high heat. Reduce heat to medium-high and simmer, uncovered and swirling the pan frequently, until the cider reduces to 1 cup, about 30 minutes.
- Remove from heat and whisk in bourbon, maple syrup and salt. Cool until warm and transfer to syrup dispenser or small pitcher. Serve warm or cool completely before serving.
The post CIDER BOURBON MAPLE GLAZED TURKEY WITH SHALLOT DRESSING appeared first on Florida Girl Cooks.
]]>The post ROSEMARY PARMESAN MADELINES appeared first on Florida Girl Cooks.
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We are beyond excited in creating our own family.
It’s hard to believe how fast this year has flown by as tonight is Thanksgiving Eve. For the last two Thanksgivings I have made this Williams-Sonoma favorite, Rosemary Parmesan Madelines. Originally I used to make 24 at a time with the two trays I’ve had but this year I got smart and bought two more so now I can wip out 48 in one batch. You can buy the madeline molded trays at Williams-Sonoma for $23 each. A bit pricey yes but I tried a cheaper version two summers ago and learned the hard way that they are no good.
As far as the fleur-de-sel you can also buy that at Williams-Sonoma or at Whole Foods. I love cooking with it at any chance I get…taste it and you will see why!
This rosemary parmesan madelines recipe is meant to be eaten more as an appetizer and not a dessert as it is not as sugary as a traditional French madeline. Give it a go in your kitchen for Thanksgiving or Christmas. It’s sure to be a hit!
Rosemary Parmesan Madelines
Ingredients
8 Tbs. (1 stick) unsalted butter, melted
1 cup cake flour
3 tsp. finely minced fresh rosemary
1 tsp. fleur de sel, plus more for sprinkling*
1⁄4 tsp. freshly ground pepper
4 eggs
1⁄4 tsp. cream of tartar
2 Tbs. sugar
1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
Prepare
1. Position a rack in the lower third of an oven and preheat to 375°F.
2. Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess. You can always use Baker’s Joy baking spray which works just as well.
3. Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes
5. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
6. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
7. Spoon the batter into the prepared molds so the batter is even with the rims.
8. Bake until the madeleines spring back when pressed lightly, about 12 minutes.
9. Immediately remove them from the pan and let cool on a wire rack.
10. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.
- 8 Tbs. (1 stick) unsalted butter, melted
- 1 cup cake flour
- 3 tsp. finely minced fresh rosemary
- 1 tsp. fleur de sel, plus more for sprinkling*
- 1⁄4 tsp. freshly ground pepper
- 4 eggs
- 1⁄4 tsp. cream of tartar
- 2 Tbs. sugar
- 1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling
- Position a rack in the lower third of an oven and preheat to 375°F.
- Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess. You can always use Baker's Joy baking spray which works just as well.
- Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes
- Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes.
- Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
- Spoon the batter into the prepared molds so the batter is even with the rims.
- Bake until the madeleines spring back when pressed lightly, about 12 minutes.
- Immediately remove them from the pan and let cool on a wire rack.
- Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 24 madeleines.
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