I just finished hosting my first episode of "The Gourmet Diva Lounge", today's topic was "Preparing for Thanksgiving". Feel free to listen and yes I did admit to the world that I clip coupons. Frugal Diva!!!!!
I got a little stumped with the Vegeterian Thanksgiving, but guess what! We still have time to prepare, so to those Vegeterians out there PLEASE EMAIL OR POST a MAIN DISH for us to try.
I hope you enjoy these recipes to help make your Thanksgiving a little Gourmet Diva. I will post a brine recipe and the answer on how big of a Turkey I should buy.
Overall, dont be scared to host Thanksgiving, remember to thank your host if your a guest, and most important, relax and have fun and create memor
Jamaica - Me - Crazy Jerk Turkey (Courtesy of Essence Magazine)
COOK TIME 4 Hours
PREPARATION TIME 4 Hours
Remove everything from turkey cavity; rinse with cold water and dry. Place turkey in large plastic bag. Combine all jerk seasoning ingredients in food processor and blend thoroughly. Pour marinade into bag with turkey. Seal bag and turn to completely coat turkey. Refrigerate 2 to 4 hours, frequently turning.
Heat oven to 350°F. Place turkey, breast side down, on rack in roasting pan. Fill cavity with whole apple, whole orange, chopped onion and celery. Pour stock or water in bottom of pan. Loosely tent turkey with foil.
Baste turkey every 30 minutes with melted butter and pan drippings. When bird has 1 hour roasting time remaining (see below), remove foil and flip to the breast side up. Baste every 15 minutes. Insert meat thermometer in mid-thigh, it should read 165? to 170°F when the turkey is done. Allow turkey to rest for 15 minutes before carving.
10 to 12 pounds: roast 3 hours 14 to 18 pounds: roast 4 hours
Candied Yams and Pineapple
Heat oven to 350°F. In 2½-quart baking dish, place yams and pineapple chunks. Pour sauce over mixture; gently toss to coat yams. Bake, basting occasionally, until liquid is bubbling and yams are tender and glazed, about 30 to 40 minutes.
YIELD 12 Serving/s
Collards and Cabbage Combo
YIELD 12 Serving/s
Coconut Rum Eggnog
Makes about 20 Servings
1 Gallon Eggnog Chilled
1 Cup Coconut Rum
Garnishes: Whipped Cream and Nutmeg
In punch bowl or 2 pitchers, combine eggnog and rum. Ladle or pour into cups. Top each drink with a dallop of whipped cream and sprinkle of nutmeg.
Carving in Front of Guests ("Traditional" Method)