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I like to keep homemade stock in the freezer to use instead of store-bought stock, so I always make a big batch of stock after roasting a turkey or chicken. Servings: 8 cups Fresh Leftover Roast Chicken or Roast Turkey carcass 1/2 bunch (about 8 stalks) celery 4 carrots 2 medium onions [...] Jim always takes charge of the gravy-making. Pictured below is one of my favorite gravy boats, there is a space beneath the boat for a tea light that keeps the gravy warm on the dinner table. Servings: 8 (1/2 cup each) Fresh Turkey neck, giblets, and pan drippings from Roast Turkey 4 Tbsp. [...] I make so many pies in the Fall, I think I can make pie crust with my eyes closed. The trick to a great homemade crust is to not over-mix or add too much water. Perfection comes from experience and trial and error. Servings: 1 single crust 9-inch pie or 6 individual pies [...] The desserts in this cookbook will include many pies topped with meringue. This is a no-cook meringue that results in a crunchy outside crust and soft inside. My mother’s recipe heats the sugar before adding it to the eggs – I’ll attempt this version in a future post. Servings: 6 individual tarts or [...] Béchamel Sauce is a base for many Glen-Mor Restaurant recipes. We played with the proportions a few times to get the seasoning right, but our advice in the end, despite how much I hate to write the recipe cop-out… “salt and pepper to taste.” Servings: 2-1/4 cup sauce Fresh 2-1/4 cups milk 1 [...] This is a great tart crust recipe, adapted from my favorite cooking blog, Smitten Kitchen. Servings: 1 tart crust Fresh 9 Tbsp. butter, chilled, additional for greasing 1 egg Pantry 1-1/2 cup all-purpose flour, additional for kneading (around 2 Tbsp.) 1/2 confectioners’ sugar 1/4 tsp. salt Mix dry ingredients Combine the flour, sugar, and salt [...] Servings: 8 – 10 Fresh 1 loaf fresh white bread 1/2 cup Clarified Butter, melted Prepare bread Remove crusts from the bread loaf. Slice bread into 1/4-inch cubes. Bake bread Preheat the oven to 300 degrees-F. Arrange the bread cubes on an ungreased jelly roll pan (cookie sheet with sides). Drizzle with clarified [...] Servings: 6 Fresh 12 oz. cranberries 1 orange Pantry 3/4 to 1 cup granulated sugar Prepare orange Quarter the orange and remove seeds. Chop orange and cranberries Use a blender or grinder attachment with on a mixer to coarsely chop the orange and cranberries. Make relish Add sugar to taste, starting with 3/4 [...] It is easier to clarify butter in larger quantities, at least 1/2 cup (one stick) at a time. A 1/2 cup of butter will yield 1/4 cup clarified butter. Servings: 1/4 cup clarified butter Fresh 1/2 cup (1 stick) unsalted butter Melt butter Melt the butter in a sauce pan over low heat. [...] I hope this is the first of many light-versions of classic New England recipes we develop for our cookbook. Some recipes leave little room for healthy modifications, like the upcoming onslaught of desserts to be posted on promptly given away to friends and co-workers. But when opportunity presents, I plan to take full advantage [...] |
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