S: Class of 2009-2010 holiday recipes
BC: HAPPY BIRTHDAY All our love, Your 2nd grade class of 2009 - 2010
1: Dear Mrs. Moldovan, There is no way we can all thank you properly for the wonderful second grade experience our children are having with you. We wanted to find a special way to celebrate your birthday so we have complied the recipes that the students brought in to share with each other at the Holiday Performance you arranged. This class is such a wonderful mix of cultures and traditions and we are all happy to share our recipes and memories with you. Bon appetit! Love, The students and families of Room 23 2009-2010
3: NOAH'S FASIROZOTT The name of the Hungarian dish is Fasirozott or Fasirt Ingredients for 4-6 people: 2 pounds of lean ground turkey 3 bread rolls, soaked and squeezed out 1 teaspoon of milk 3 eggs 1 small finely chopped red onions olive oil 2 tsp salt & pepper to taste garlic parsley 1/2 tsp paprika bread crumbs Saute the onions in olive oil. Soak the bread rolls in milk and squeeze them. Combine the ground turkey, onions, bread, eggs and parsley. Add salt, pepper and paprika. Mix well; you may have to use your hands for best result. Form the mix into patties and dip into bread crumbs then fry on medium heat draining the grease until it is done. Serve with salad and mashed potatoes.
5: Aaron's Lemon Curd 5 egg yolks 1/3 cup lemon juice w/ zest ( 4 Lemons) 1 cup sugar 1 tsp vanilla 1 stick butter , chilled cut into pats in a small metal bowl, wisk the egg yolks and sugar together until smooth. Add juice and lemon zest, wisk until smooth. place bowl over pot of simmering water and wisk until thickened, aprox. 8 minutes or until mixture coats the back of a spoon. Remonve promptly and stir in butter 1 at a time. put into clean container and cover with plastic wrap. Refrigerate up to 2 weeks. Bon Appetit!
7: NICOLE'S FRIED WONTON'S 1 lb. ground turkey finely chopped Scallion-finely chopped 1 tbs. soy sauce Optional 1 tsp. minced ginger Egg Pinch Salt & White Pepper Optional cup of water chestnuts-finely chopped Optional Mixed Italian Seasonings (rosemary, oregano, basil) Chopped Garlic 1 package of thin wonton wrappers Canola Oil for deep frying Combine all ingredients except wonton skins. Add tiny bit of cornstarch to hold the mixture together Work with one wonton skin at a time (keep the rest covered in plastic wrap or a damp kitchen towel) Spoon a teaspoon full of filling in the bottom corner-facing you (a tiny bit above the point of wonton) Fold corner over the filling and roll to tuck the point under. The wonton should look like a triangle. Pinch wrapper around the filling. Using two hands, pull the 2-side corners toward you below the filling. Overlap the corners slightly, moisten with dab of water, pinch to seal. Place filled wonton on baking sheet and cover while making remaining wontons. Fresh or thawed wontons can be boiled or deep-fried. For frying: Heat oil 360 degrees for deep frying. Add wontons in small batches and fry. Turn occasionally. 2 minutes or until golden brown. Remove and drain on paper towel or rack. Served with soy sauce or great tasting just on their own.
8: GAVIN'S CHOCOLATE CANNOLIS 1# broad noodles cooked 1 cup sugar 1 # cottage cheese 1 1/2 teaspoons vanilla 7 eggs 3 cups milk 1 pint sour cream 1/4 pound butter Topping: 1 cup crumbled corn flakes 1 Tablespoon (or to taste) cinnamon 1 Tablespoon (or to taste) sugar Mix all of the pudding ingredients in a bowl. Put the cooked noodles in a baking dish and pour the pudding mixture over the noodles. Refrigerate overnight or at least for 3 hours. Bake for 1 hour then put the topping on and bake 30 minutes more or until golden brown.
10: MADISON'S MOCHI AND SHORT RIBS Tri-Colored Mochi 3 1/2 cups mochiko --in box in the Asian food section 2 1/2 cups sugar, 1 tsp baking powder, 2 cups water, 1 can coconut milk, 2 tsp vanilla Preheat oven to 350 degrees. In a large mixing bowl, combine mochiko, sugar, and backing powder. Add coconut milk and water. Mix until well blended. Add vanilla. Mix. Divide batter into 3 parts (2 cup portions): Keep separated. 1st one add green (10 drops) food coloring, 2nd leave white, 3rd add red (12 drops) food coloring. Spray a 9x13 inch pan with Pam. Place green colored portion into pan. Cover with foil and bake for 15 minutes. Remove foil and add white portion. Cover and back for 20 minutes. Remove foil and add the red portion. Cover and back for 30 minutes. Remove foil after backing and let cool thoroughly. Cut into squares or rectangles with a plastic knife. Roll then in potato starch. ISLAND STYLE KOREAN SHORT RIBS 3/4 cup shoyu, 2 tablespoons water, 4 tablespoons dry sherry, 1/2 teaspoons sesame oil, 3 tablespoons brown sugar, 2 teaspoons minced garlic, 1/4 teaspoon ginger, 2 tablespoons minced green onions, 1 tablespoon sesame seeds, 3 pounds of short ribs combine all ingredients except ribs mixing it well. Add ribs to marinade for several hours. Put ribs on the grill and baste with extra sauce or broil ribs and baste frequently.
13: Mateo'sFamily Guacamole 4 avocados bunch cilantro 1 tomato onion salt to taste squeeze of lime to taste Smash the avocados and mix with finely chopped onion, tomato, and cilantro. Salt and lime to taste and put the pit in the guacamole to keep from browning. Disfrutalo!
14: ESMAILBEIGI STIR FRY Shrimp Stir-fry 3/4 pound medium shimp peeled and deveined 12 ounce package extra firm tofu, cubed (optional) Marinate: whisk 1 egg white, 1 tablespoon Chinese/Japanese rice wine or dry sherry, and 1 tablespoon cornstarch. Toss with shrimp and tofu, refrigerate, 1 hour. Prep vegetables: 1 cup whole snow peas or asparagus 1 cup peeled edamame. Sliced mushrooms Sauce (use one or the other): Oyster sauce: mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 1 tablespoon rice wine or dry sherry, 1 tablespoon soy sauce, 3 tablespoons oyster sauce and 2 teaspoons sesame oil. Or a clear sauce: Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons rice wine or dry sherry, 1/2 teaspoon sesame oil, 1 teaspoon salt and 1/2 teaspoon sugar Stir-fry: Drain excess marinade from shrimp and tofu. Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the shrimp and stir for 1 min. Add tofu, do not stir. Transfer onto a plate. Heat pan again w/ 2 tBlespoons if oil and minced garlic and 1 tablespoon minced ginger and scallions. Stir fry for 30 seconds then add vegetables, cook until crisp and tender. Add shrimp and tofu and sauce. And stir for up to 2-3 minutes.
16: 1# broad noodles cooked 1 cup sugar 1 # cottage cheese 1 1/2 teaspoons vanilla 7 eggs 3 cups milk 1 pint sour cream 1/4 pound butter Topping: 1 cup crumbled corn flakes 1 Tablespoon (or to taste) cinnamon 1 Tablespoon (or to taste) sugar Mix all of the pudding ingredients in a bowl. Put the cooked noodles in a baking dish and pour the pudding mixture over the noodles. Refrigerate overnight or at least for 3 hours. Bake for 1 hour then put the topping on and bake 30 minutes more or until golden brown. | PRESTON'S NOODLE KUGEL
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19: ( Text Here ) | ELLA'S CHICKEN ADOBO a traditional dish from the Philippines. | Ingredients 2 cloves garlic Peppercorn Olive oil Bay leaf 1 whole chicken cut up 1 cup soy sauce 1 cup vinegar Sauteé garlic in olive oil Add chicken and sauteé until chicken is browned Add vinegar, soy sauce peppercorn and bay leaf and simmer for 25-35 minutes until chicken is tender
20: 1 lb noodles 12 oz cottage cheese 1 cup sour cream 2 pkgs chevre 6 eggs beatean 1 stick butter melted 1 bunch scallions, chopped 2 tsp kosher salt Pepper to taste Snipped chives for garnish Boil and drain noodles. Mix together with remaining ingredients, except chives. Place in a casserole dish and bake at 350 degrees until set. Garnish with chives. | JACK'S GREAT NOODLE KUGEL
23: TARA'S PERSIAN RICE (BARBERRY RICE) Ingredients 3 cup of basmati rice 2 table spoon olive oil 1 cup of barberries 1 tsp of saffron 1 tsp of salt 3 table spoon of sugar 1 rectangle of butter Boil the rice with the olive oil and salt until the rice is completely cooked and their is no more water. When all the water is gone place the lid and let it sit for 20 mints on low heat. Wash the barberries and simmer it with the butter and the sugar for 5 mints or until the barberries are burgundy in color. When the barberries are done , remove the rice from the heat and mix the barberries and rice in a separate dish and serve.
25: EDEN'S MAMALIGA (corn meal cereal) This is a recipe from Eden’s maternal great grandmother, who was a wonderful cook. We eat it with butter and cottage cheese or pot cheese, but it can also be served with a pot roast or stew, using the clear gravies to pour over it. You can also make it in a loaf, slice it and then grill it or pan fry it brushed with olive oil and serve it covered with grilled vegetables. To prepare these slices, use the recipe below, and then pour the warm corn meal into a loaf pan lined with waxed paper. Chill it, turn it out onto a cutting board, remove the waxed paper and cut into thick slices. It also tastes good if you put Italian Sausage and peppers over it! Enjoy! INGREDIENTS: 1 CUP YELLOW CORN MEAL 3 CUPS COLD WATER 1 TEASPOON SALT INSTRUCTIONS: Bring one cup of water and salt to a boil. Mix the corn meal with the remaining water and slowly stir into the boiling water. Simmer for 20 minutes. Serves 4 large portions.
27: CHELSEA'S CHOCOLATE CHIP MACAROONS Chocolate Chip Macaroons (I usually double or triple the recipe as it freezes well, and they go so quickly!) For the macaroons: 1/3 cup sifted flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 1 tablespoon butter. 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 10 oz (4 loosely packed cups) shredded coconut 1 cup semisweet chocolate chips Preheat oven to 325, Line cookie sheets with aluminum foil Sift together the flour, baking powder & salt and set aside Melt the butter and let cool, but not harden. It must stay liquid In the bowl of an electric mixer add the sugar and eggs and beat on high for 5 minutes until the mixture is almost white On lowest speed add the sifted dry ingredients scraping the bowl and beating only until incorporated. Remove the bowl from the mixer, fold in the butter and the vanilla, The fold in the coconut & chocolate chips Drop in well rounded teaspoons on to the sheets 1 1/2” apart Bake 2 sheets at a time, reversing half way through for 18 minutes or until some parts of the tops are light golden Transfer to a rack to cool While the cookies are baking, prepare the glaze. For the Glaze: 6 oz. semisweet chocolate chips Melt the chocolate in a double boiler or the microwave until smooth. Cover a cookie sheet with wax paper With a butter knife or small spatula spread a thin layer of the melted chocolate on the bottom of each cookie all the way to the edges until smooth. Place on the wax paper covered sheets Place sheets in the refrigerator to set Once firm lift the cookies off and store in an air tight box
29: ANDREW'S SPRING ROLLS WITH SAUCE 1 recipe Shrimp Filling or Chicken-Crabmeat Filling, 1 12-ounce bottle warm beer 7 to 9 8-1/2-inch-diameter rice papers, 1 head bibb or Boston lettuce, finely shredded, Snipped fresh cilantro, Snipped fresh mint leaves Snipped daikon (Oriental white radish) Prepare Shrimp Filling or Chicken-Crabmeat Filling. Prepare Lime Dipping Sauce; set aside. Pour beer into a pie plate. Carefully dip rice papers into beer, one at a time. Place papers, not touching, on clean, dry kitchen towels. Let soften for a few minutes until pliable. Place 1/4 cup shredded lettuce on bottom part of each rice paper. Place about 1/3 cup filling on the lettuce near the curved edge of the paper. Fold in ends. Beginning at that edge, tightly roll up the rice paper. Place, seam side down, on a plate. Cover with a damp towel. Repeat with remaining filling and papers. Cover and chill up to 2 hours. Diagonally cut each roll in half crosswise. Transfer spring rolls to a serving plate. Serve with bowls of Lime Dipping Sauce, cilantro, mint leaves, and shredded daikon. Makes 14 appetizers. Shrimp Filling: In a bowl pour enough hot water to cover 1 ounce rice sticks and 1 dry wood ear (cloud ear) mushroom. Let stand for 30 minutes to soften. Heat 1 tablespoon cooking oil in a wok or medium skillet. Add 1 tablespoon chopped green onion and 4 minced cloves minced garlic; stir-fry for 30 seconds. Add 1/4 cup shredded carrot and 1/2 teaspoon sugar; stir-fry for 1 minute. Remove pan from heat. Drain rice sticks and wood ear; finely chop. Add to vegetable mixture. Stir in 8 ounces finely chopped, cooked, peeled, and deveined shrimp and 1 tablespoon fish sauce. Chicken-Crabmeat Filling: In a bowl pour enough hot water to cover 1 ounce bean threads (cellophane noodles) and 1/2 ounce dried black Chinese mushrooms. Let stand for 30 minutes to soften. Heat 1 tablespoon cooking oil in a wok or medium skillet . Add 6 ounces finely chopped skinless, boneless chicken breast; stir-fry for 2 to 3 minutes or until no longer pink. Push to side of wok. Add 1/4 cup chopped onion and 1 minced clove garlic; stir-fry for 1 minute. Remove from heat. Drain, remove cartilage, and flake one 6- or 7-ounce can crabmeat, or thaw, drain, and flake one 6-ounce package frozen crabmeat. Stir crabmeat and 1 tablespoon fish sauce into chicken mixture. Drain bean threads and mushrooms; finely chop and add to chicken mixture. Lime Dipping Sauce: In serving bowl combine 1/2 cup fresh lime juice, 6 tablespoons fish sauce, 6 tablespoons water, 2 tablespoons sugar, 3 minced cloves garlic, and 2 seeded and minced red chili peppers. Let stand for 30 minutes to 1 hour before serving. Makes 1 & 1/3 cups.
31: JORDAN'S PANCIT NOODLES Pancit (Philippine noodles) This dish can be made with either rice noodles ("bijon" noodles which are clear) or egg noodles ("canton" noodles which are yellow) or a combination of the two. The only difference is that you must soak the bijon noodles in hot water for 10 minutes, drain and set aside until called for in the recipe. Ingredients: 1/2 lb noodles 1/2 cup shelled and deveined shrimp 1/2 cup chicken breast-thinly sliced 1 Chinese sausage-thinly sliced 1 onion sliced 1 Tbsp crushed garlic 3 Tbsp cooking oil 1 Tbsp patis (Asian fish sauce) 1 Tbsp soy sauce 2 stalks celery-thinly sliced 1 cup shredded green cabbage 1 carrot-thinly sliced 1 cup chicken stock Scallions, parsley, and a squeeze of lemon juice for added flavor after cooking. Sauté garlic in oil. Add Chinese sausage, cook for about 3 minutes, stirring to prevent burning. Add onions and chicken. Cook for about 4 minutes. Add shrimp and the remaining ingredients, adding the cabbage last. Cook for another 4-5 minutes, stirring occasionally. Add noodles, mix together and cook for another 5 minutes. Garnish with lemon wedges, parsley, and scallions. Enjoy! | ( Text Here )
32: ( Journal Here ) | AMELIA'S RED VELVET BIRTHDAY CAKE Handed down 4 generations Red Velvet Cake: 1 cup butter (softened), 1 cup sugar, 2 eggs, 2 oz red food color 2 tsp cocoa, 2 1/3 cups sifted flour (sift 3 times – measure after sifting) 1 cup buttermilk, 1 tsp salt, 1 tsp vanilla, 1 tsp baking soda 1 tsp white vinegar With a mixer, beat butter until creamy. Add sugar gradually. Beat until creamy. Blend food color and cocoa in a small dish. Add to mixture. Alternate adding flour and buttermilk , mixing on a slow speed. Do not over mix. Add salt and vanilla to mixture. Mix vinegar and baking soda together in a small dish. Add to the cake batter – blending by hand for 2 minutes. Pour batter in two greased/floured 8 or 9” cake pans. Bake 30 minutes at 350 degrees. Cream Cheese Frosting: 1 8 oz. cream cheese, softened, 1 cup sugar, 1 cups heavy whipping cream, 1 tsp vanilla, 1/8 tsp salt With mixer, whip cream until stiff. By hand, mix cream cheese with sugar, vanilla, salt. Gradually fold cream cheese into the whipped cream.
34: KELLEN'S OAT BRAN MUFFINS Rhonda's Suck-the-Cholesterol- Right-Out-of Your-Veins Oat Bran Muffins From eating 3 of these a day, I dropped Kellen's dad's cholesterol levels dropped 53 points in 2 months!! Well, that and a steady diet of pureed grass and orange peels. Just kidding!!! 2 egg whites 1 1/4 cup milk (low-fat, soy, rice whatever) 1/4 cup sweetener (agave, maple syrup, date sugar, molasses or even sugar!) 1/2 cup blueberries, mashed bananas, pumpkin, chopped apples, raspberries, shredded carrots, use your imagination! 1/4 chopped nuts, raisins, currants etc. 2 1/4 cups Oat bran ( I prefer Mother's brand) 1 Tbsp baking powder Cinnamon, nutmeg, ginger, vanilla, lemon zest whatever sounds good to taste. Have fun with this! Blend together milk, eggs, sweetener and flavoring. Add dry to wet and filled muffin pan. Bake at 400' 10-13 minutes.
36: JILLIAN'S SODA POP BRISKET My Nana used to make the best brisket ever, she was known for her delicious brisket that was cooked on the stovetop. Now my sister, Anabelle and I make our own version of this traditional Jewish dish. It's called Soda Pop Brisket, and it’s made with coca-cola, and made in the oven”. Hope you like it! 1 medium onion, sliced into rings 3- to 4- pound (1.3- to 1.8-kg) flat brisket, trimmed 2 cloves of garlic, minced 2 tablespoons yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon olive oil 1 cup soda, cola flavored (not diet) Parsley for garnish (optional) Preheat oven to 350 degrees F. Line baking sheet with aluminum foil. Place half of onion slices on baking sheet, and place brisket, fat side up, on top of onions. In small bowl or measuring cup, stir together garlic, mustard, Worcestershire sauce, olive oil, and soda. Pour mixture over top of brisket and place remaining onion slices on top. Cover with foil. Bake for 2 hours, or until the meat reaches an internal temperature of 175 degrees F
39: VAANI'S VEGTABLE SAMOSAS 1 tablespoon vegetable oil, 1/2 cup chopped onion, 3 (19 ounce) cans garbanzo beans, drained. 2 tablespoons curry paste 1/2 cup apple juice, 3 sheets frozen puff pastry, thawed 1/4 cup all-purpose flour for dusting Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets. Bake in preheated oven for 25 minutes, until golden brown.
41: COLBY'S ALFAJORE'S (Peruvian Christmas cookies) For the cookies: 1-1/2 cups unsalted butter 1 cup confectioners' sugar 2 tablespoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1/3 cup ground almonds 3 cups unbleached all-purpose flour For the filling: 2 cups firmly packed brown sugar 1 cup half & half or light cream or evaporated milk 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract To make the cookies: Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat - let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners' sugar. To bake the cookies: Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking sheets between batches. Cool cookies on wire racks. To assemble Alfajores: Spread some caramel filling on a cookie. Top with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar.
42: IAN'S SWEDISH MEATBALLS cup fine dry bread crumbs cup light cream cup water 7 oz. ground beef 7 oz. ground lean pork (or substitute veal or lamb) 1 teaspoons salt teaspoon ground allspice 2 tablespoons grated onion 1 egg, beaten 3 tablespoons margarine or butter Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork , salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning. Make large meatballs to be served for dinner or small meatballs for the smorgasbord. Heat some of the butter or margarine in a skillet. When the foam subsides, add 10 to 15 meatballs. Cook over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while cooking the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.
45: JUSTIN'S CHINESE DUMPLINGS 1. Bought a bag of frozen Chinese dumplings. 2. Add 1 or 2 table spoons of cooking oil into a frying pan, heat it with high heat setting. 3. Put enough dumplings directly from the frozen bag onto the frying pan. Cook them at high heat for 1 minute and then reduce the heat to medium to cook for another 2 minutes. You may cover the pan to avoid the oil spray. 4. Add about 5 table spoons of water to the pan. Cover the pan and cook for 1 minute at high heat and 2 minutes at medium heat. 5. Remove the cover and cook for 1 minute at high heat. The bottoms of dumplings should be golden brown. Several practices are needed to obtain perfect result for your own taste.
46: JASON HAHN's BRINED AND ROASTED TURKEY Ingredients 1 (10 to 12-pound) turkey Brine, recipe follows 4 tablespoons unsalted butter at room temperature 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme 1 1/2 to 2 cups chicken or turkey stock, for basting Turkey Broth: 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water Gravy: 4 cups turkey broth 1 cup dry white wine 4 tablespoons unsalted butter 1/4 cup flour Salt and freshly ground black pepper Directions Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string. For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Brine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
48: JONAH'S LEFSE DESERT 3 cups mashed potatoes (Do not over boil potatoes, makes it too sticky) 3 TBSP butter 1/2 TBSP salt Mix while potatoes are still warm. Then add: 1 c flour 1 tsp baking powder When cool, take small batches at a time and roll out each small amount into circles. Heat in a frying pan on both sides. When little brown spots appear, they are done. After the lefse is done and cooled from the pan. Spread butter on one side and sprinkle sugar on top. Then cut the circle like a pizza (into triangles). Roll up each triangle starting at the larger end. Serve chilled.