Gator Pam Posted October 4 Share Posted October 4 (edited) Two nights ago I attended the community festive meal for Erev Yom Tov Rosh HaShanah at Chabad of Kirkland, so last night we cut into the challah and honey cake I made for the holiday. We had a marinated flank steak, so it was a great opportunity to try the corn I grew in my raised beds as roasted corn on the cob for the first time. Four ears of my corn experiment, grown in my raised beds at Marymoor Community Gardens. I did hand pollinate, but still have gappy corn. However, the ear in front was nearly perfect! Buttered and seasoned with dill weed. I’m pretty pleased with the interior crumb of the challah. Here’s my first slice of the challah I made. The interior of the upside down apple honey cake. My slice of honey cake with homemade whipped cream. A very happy and holy Days of Awe to all! Edited October 4 by Gator Pam Forgot to name the holiday 🤦♀️ 2 Link to comment Share on other sites More sharing options...
magickallight Posted October 4 Share Posted October 4 I so LOVE your posts - but they keep making me hungry and I have to go fix something to eat! You are worse than Food Network! 3 Link to comment Share on other sites More sharing options...
Hubbalance Posted October 4 Share Posted October 4 Looks so good!! 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted November 1 Author Share Posted November 1 Happy Diwali! While I don’t celebrate this holiday, I would love to read about menus for those who do. Link to comment Share on other sites More sharing options...
Gator Pam Posted November 17 Author Share Posted November 17 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. 3 Link to comment Share on other sites More sharing options...
magickallight Posted November 19 Share Posted November 19 On 11/17/2024 at 12:31 PM, Gator Pam said: 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. Any good recipes for chopped liver? I would really like to make it correctly for a change. Link to comment Share on other sites More sharing options...
tracy0504 Posted November 21 Share Posted November 21 On 11/17/2024 at 1:31 PM, Gator Pam said: 14 lb (or so, it’s not labeled) frozen bird is now defrosting on the bottom shelf of the refrigerator. On Saturday night I’ll rub it with sage and bay salt dry brine rub and place it in a food safe bag for another three days. The bird gets massages all over once a day over those three days. Wednesday morning I’ll put the bird on a roasting rack uncovered, pat any moisture not reabsorbed off via osmosis off with paper towel, and return it to the bottom shelf until Thanksgiving itself. So I’ve never let a turkey sit in the fridge that long prior to thanksgiving… I’m assuming this is not your first rodeo with a turkey and therefore it does not spoil thawing this far in advance… is this because of the dry brine? I am now thinking about getting my turkey tomorrow instead of Saturday when the stores will be extremely crowded because of your post… Link to comment Share on other sites More sharing options...
Gator Pam Posted November 21 Author Share Posted November 21 On 11/19/2024 at 12:10 PM, magickallight said: Any good recipes for chopped liver? I would really like to make it correctly for a change. If I remember, I’ll find my recipe on my laptop when we get power restored. I’m only bringing my phone out with me to recharge at places like the library while our power is still out. 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted November 21 Author Share Posted November 21 12 minutes ago, tracy0504 said: So I’ve never let a turkey sit in the fridge that long prior to thanksgiving… I’m assuming this is not your first rodeo with a turkey and therefore it does not spoil thawing this far in advance… is this because of the dry brine? I am now thinking about getting my turkey tomorrow instead of Saturday when the stores will be extremely crowded because of your post… We keep a refrigerator out in the garage for such tasks. Although it’s not set to the lowest temperature, things take a long time to defrost in that refrigerator. It can take three days to a week to defrost a five pound chicken, so I expected a 14 pound bird to be fine, before our power went out due to the bomb cyclone which blew through last night. All should be well, if power is restored soon. But current updates from PSE are not looking hopeful. That said, I’m seeing fresh turkeys currently for sale at Trader Joe’s with use by or freeze by dates of December 1st. As long as your refrigerator stays at least 40 degrees F or lower, a turkey for use on November 28th should keep fine. 1 Link to comment Share on other sites More sharing options...
tracy0504 Posted November 22 Share Posted November 22 On 11/20/2024 at 7:44 PM, Gator Pam said: We keep a refrigerator out in the garage for such tasks. Although it’s not set to the lowest temperature, things take a long time to defrost in that refrigerator. It can take three days to a week to defrost a five pound chicken, so I expected a 14 pound bird to be fine, before our power went out due to the bomb cyclone which blew through last night. All should be well, if power is restored soon. But current updates from PSE are not looking hopeful. That said, I’m seeing fresh turkeys currently for sale at Trader Joe’s with use by or freeze by dates of December 1st. As long as your refrigerator stays at least 40 degrees F or lower, a turkey for use on November 28th should keep fine. Oh no! If power is still out for you I hope it’s restored soon!! Link to comment Share on other sites More sharing options...
Gator Pam Posted November 25 Author Share Posted November 25 On 11/20/2024 at 4:33 PM, Gator Pam said: If I remember, I’ll find my recipe on my laptop when we get power restored. I’m only bringing my phone out with me to recharge at places like the library while our power is still out. So, my laptop says I actually use Jeffrey Eisner’s recipe for Instant Pot Chopped Liver on his Pressure Luck Cooking website. He uses the IP only to cook the hard boiled eggs; otherwise his version if very traditional. The one change I make to his recipe is to add a tiny bit of sugar to taste once it is all mixed up and before putting it into the refrigerator overnight. The sugar cuts the bitter taste of liver and reinforces the sweet. The overnight rest allows the flavor to meld together perfectly. I chop my eggs coarsely by hand, and hand stir them in for a less puréed texture. I hope you enjoy! 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted November 27 Author Share Posted November 27 Thanksgiving prep has begun. IMG_2473.MOV Giblet broth simmering away. Finished broth waiting to be added to Instant Pot bone broth 1/2 & 1/2 for gravy and to moisten stuffing. 1 Link to comment Share on other sites More sharing options...
Gator Pam Posted Thursday at 05:41 AM Author Share Posted Thursday at 05:41 AM Thanksgiving prep continued today. Cranberry sauce is made. Compound butter to rub on the turkey is made. Since I use roasted garlic and onion with a little broth to thicken my gravy, similar to how bean soup is thickened with some broth and the beans rather than with a roux or a slurry, I roasted them at the same time I roasted the sweet potatoes for the sweet potato casserole. Ingredients for the cranberry sauce Orange zested before juicing Dry ingredients for the sugar syrup Wet ingredients added (fresh squeezed orange juice and water) IMG_2483.MOV Simmering away to become syrupy Some of the aromatics removed before adding the cranberries In go the cranberries Simmering away so they burst and thicken I had yet to remove the cinnamon stick and cloves before adding the zest and rose water Cranberry sauce finished and ready to refrigerate overnight Onion, spring garlic, and elephant garlic packaged for roasting for the gravy Gravy thickener (roasted onion and garlic) and sweet potatoes for the sweet potato casserole The sweet potato purée contains: Butter Crushed pineapple Shredded coconut Brown sugar Ground allspice Ground cloves Ground nutmeg I forgot to add a splash of vanilla extract After baking for 45 minutes to heat through and meld the flavors, the casserole will be topped with mini marshmallow Link to comment Share on other sites More sharing options...
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