Showing posts with label Christmas Recipes. Show all posts
Showing posts with label Christmas Recipes. Show all posts

Tuesday, October 3, 2017

Gluten-Free Hawaiian Dinner Rolls


Even the beginner cook can make these delicious home-made "Gluten-Free Hawaiian Dinner Rolls". They must chill 2 hours. Or you can make them up 3 days in advance.  


Ingredients

2 cups coconut milk (110 degrees F)
½ packages yeast
½ cup butter, melted; or 1 stick unsalted
1 teaspoon sea salt
6 ¼ cups Gluten-Free all purpose flour
½ cup white sugar
1 Teaspoon vanilla
3 large eggs

Directions

Combine coconut milk (110 degrees F) and yeast in large bowl; let stand for 5 minutes.

With wooden spoon, stir in butter, sugar, eggs and salt.


Add flour, 1 cup at a time and beat in as much as you can.

Cover and refrigerate for at least 2 hours, or up to 3 days.

Punch dough down and divide into 24 balls for dinner rolls or 3 equal parts for bread loafs.

Place in a oiled 9 x 5 inch baking pan, 5 rows 3 across or in loaf pans.

Cover and set in a warm spot until they double in size.

Bake at 350 degrees fot 25 to 30 minutes oe golden brown.

Brush tops with melted butter.

Serve warm

Wednesday, November 5, 2014

Ancho Honey Citrus Brine


The use of the Ancho Chile from Mexico enhances the sweet, citrusy, gentle spicy blend
making it an excellent brine for turkey, chicken, fish, pork, seafood, or beef.


Ingredients

1/2 gallon of cold water
2 cup sea salt
1/2 tablespoon ground white pepper
1 1/2 tablespoons garlic powder
1 1/2 tablespoons dried ground Ancho Chile
1/2 cup white sugar
1/4 cup lime juice
1/4 tablespoon grated lemon peel
1 cup minced green onions
1 cup honey
1 cup, white wine vinegar
2 (32 oz.) Pacific Organic Chicken Broth

Directions

In a large pot combine vinegar, broth, sea salt, herbs, citrus and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.
 
Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Tuesday, October 28, 2014

White Cranberry-n-Pear Brine



The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Balsamic Pear Vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 cloves garlic, minced or 1 1/2 tablespoons dried
1 teaspoon black pepper
1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Poultry Brines


Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.







Jamaican Jerk Brine


This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cup sea salt
4 cloves garlic, minced or 1 1/2 tablespoons dried
2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried
2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried
2 (32 oz.) Pacific Organic Bone Broth Turkey
1 small red onion, minced
1 1/2 tablespoons allspice
1/2 tablespoons cinnamon
1 1/2 tablespoons black pepper
1 1/2 tablespoons paprika
1/2 tablespoons dried cumin
1/2 tablespoons ground nutmeg
1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.






Apple-n-Spice Brine


"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
3 cups orange juice
1 gallon Johnny Appleseed Apple Cider
10 whole cloves
1 tablespoon ground nutmeg
1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.





Savory Turkey Brine


 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
2 (32 oz.) Pacific Organic free range Chicken Broth
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Apple Ale Brine



This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.


Ingredients

1/2 gallon of cold water
1/2 cup sea salt
6 bottles Redds Apple Ale Beer
1/2 cup light brown sugar
1/4 cup pickling spice
1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Savory Beer Brine


This easy beer brine is more traditional and will enhance your poultry’s natural flavor. Whether it is smoked or baked in the oven the combination for herbs and spices will give your poultry a rich organic flavor sure to give the illusion of a campfire cooked poultry. 
Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
6 bottles Beer
2 sprigs fresh rosemary or 1 tablespoon dried
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 coves fresh garlic, minced or 1 1/2 tablespoons dried


1/4 cup brown sugar

Directions

In a large pot combine beer, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.




Hawaiian Islanders Brine


You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (42 oz.) Dole Pineapple Juice
6 cloves garlic, minced or 1 1/2 tablespoons dried
2 cup light soy sauce
1 cup rice vinegar
4 coves fresh ginger, minced or 1 1/2 tablespoons dried


1 cup brown (raw) cane sugar

Directions


In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Black Velvet Brine


"Black Velvet Brine" brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable unlike JD.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Black Velvet Whisky
2 (32 oz.) Pacific Organic Bone Broth Turkey or Chicken
6 cloves garlic, minced or 2 tablespoons dried
2 cup Worcestershire Sauce
3 tablespoons fresh ginger, minced or 1 3/4 tablespoons dried
1 cup brown sugar

Directions

In a large pot combine broth, whisky, Worcestershire, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Cranberry Balsamic Vinegar Brine


This "Cranberry Balsamic Vinegar Brine" recipe is by far one of my best poultry brine's brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups balsamic vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves

Directions

In a large pot combine vinegar, juice, sea salt, garlic, and bay leaves over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


White Cranberry Brine

Brine


This "White Cranberry Brine" recipe makes a wonderfully delicious flavored and very moist poultry. It doesn't get any better than this!


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (500ML) bottle Tomasello Cranberry Wine
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves
1 cup white sugar

Directions

In a large pot combine wine, juice, sea salt, garlic, pepper, bay leaves and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.





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How to Prepare & Cook a Turkey That Everyone Will Love. Plus 25 Brine and Stuffing Recipes. You can't go wrong with this book.



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Sunday, October 26, 2014

12 Days of Christmas Cocktail


This 12 Days of Christmas cocktail recipe would be ideal as the signature drink for a Christmas. 


Ingredients

2 tablespoons powdered sugar
1 teaspoon water 
3 tablespoons Christmas Candy Sprinkles, crushed 
3 oz. cranberry juice 
1 oz. Malibu® Cranberry-Cherry Rum 
1/2 oz. grenadine (1 tablespoon)
Candy cane

Directions

Mix powdered sugar and water together on a small saucer or plate until smooth. 

Spread the coconut on another saucer. 

Dip the rim of a Martini glass in the sugar until the rim is coated. 

Then, dip the sugared rim into the sprinkles. 

Use a spoon to pack the sprinkles on to the sugar coating so it stays on the rim.

Add the cranberry juice, cranberry-cherry rum, and grenadine into a cocktail shaker with ice. 

Shake and strain into the coconut rimmed Martini glass and serve. 

Garnish with a candy cane. 

Break off the top hook of the candy cane if desired.





Pumpkin Cheesecake Brownie Pie


Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!


Ingredients

2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)

Directions


Roll out the refrigerated pie crusts. 

Place one sheet in a 10 inch glass pie plate. 

Cut small shapes out of the second pie crust with tiny cookie cutters. 

Arrange around the top of the pie crust in the pan.

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

Beat until combined. Carefully spread in the bottom of the pie crust. 

Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. 

Add the egg and pumpkin and cream again. 

Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. 

Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top and sprinkle with cinnamon if desired.



The Best Christmas Recipes



Jellies/Relishes



Sauces/ Dips/ Salad Dressings



Turkey


Appetizers/Sides



Desserts



Signature Cocktails/Coffees/Sangria's