Archive for the ‘Multiband Holiday Cookbook’ Category

Multiband’s Holiday Cookbook: Cream Caramel Pudding by Tasnuva Islam – Fargo Office

Friday, November 30th, 2012

Ingredients

1 can of evaporate milk

4 eggs

1 teaspoon vanilla

½ cup + 6 teaspoons sugar

Prep:

  1. Preheat oven to 325 degrees
  2. In a bowl, mix evaporated milk, 4 eggs, vanilla and ½ cup sugar until mixture is smooth. Set aside.
  3. In a small pot, heat 6 teaspoons of sugar (with a few drops of water, if necessary) until brown – this is your caramel. When the caramel is completely browned, pour it into an oven safe bowl (i.e. CorningWare, Pyrex, etc.) – this is the bowl you will be baking in, so use whatever type of bowl you would like your cream caramel to eventually take the shape of.
  4. Let the caramel set in the bowl. Once it has set and is cold, pour the milk and egg mixture into the bowl.
  5. Place the bowl into a baking pan (i.e. a cake pan)
  6. Fill the pan with boiling water, up to the level of the custard mix in your bowl but not near the edge of the bowl – you do not need to cover this.
  7. Carefully place the water-filled pan with your custard mix into your pre-heated oven. Cook for 30 – 40 minutes, or until the dish is cooked. If you place a fork in the pudding, it should come out clean
  8. Once the custard is fully cooked, remove it from the oven and take it out of its water-bath. Let it cool down.
  9. To serve, loosen the edges of the cream caramel, run a knife under hot water, then run the knife along the edges and shake your cream caramel loose and turn it out onto a flat plate.

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Multiband’s Holiday Cookbook: Yourkshire Puddings by Carly Rygwalski – Minneapolis Office

Friday, November 30th, 2012

Yorkshire Puddings

These are an English bread, similar to a popover. They are light and fluffy, a great substitute for your regular roll!

Ingredients

  • 1 ½ c flour
  • ¾ t salt
  • ¾ cup milk, room temperature
  • 3 eggs, room temperature
  • ¾ c water
  • Vegetable oil

Mix together flour and salt until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or cover in the fridge overnight).

Preheat oven to 400F

Pour vegetable oil into muffin tins, about ¼” deep in each well. Heat oil in the oven, about 10-15 minutes, until hot. Pour batter into heated oil and bake for 30 minutes or until the sides have risen and are golden brown. DO NOT OPEN THE OVEN DOOR UNTIL THE YORKIES ARE FULLY COOKED. If you open the door too soon, the rush of cooler air will deflate your Yorkshire Puddings and, while they will still be tasty, they will be dense and greasy.

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Multiband’s Holiday Cookbook: D’s Simply Delicious Injected Stuffed Turkey Recipe by Damon Davis – Traverse City Market

Thursday, November 29th, 2012

D’s Simply Delicious Injected Stuffed Turkey Recipe

Ingredients

-          18 – 20lb young tom turkey

-          16 oz. bag of Pepperidge Farm stuffing cubes

-          1 cup chopped celery

-          1 cup chopped onion

-          6 Tbsp. butter

-          3 – 4 minced garlic cloves. More or less to your taste

-          1 cup Turkey giblets stock or you can substitute with Chicken stock

-          1-2 teaspoon of poultry seasoning

-          Pepper, seasoning salt, garlic salt

-          Injection syringe

-          1 cup Italian dressing

-          8-10 quartered redskin potatoes

-          1 package of baby carrots

-          6 garlic cloves sliced

-          Meat thermometer

Method:

1. First, you’ll need to thaw your turkey.  In my experience there are typically two safe ways of doing this. The easiest is to put the frozen bird in the fridge for 4-5 days before you cook it. Typically there is a chart right on the packaging. If you’re like me, then you’ll forget. The alternative is to submerse the bird in its packaging in a sink full of cold water. You’ll need to drain the sink and refill every half hour or so. Depending on the weight of the turkey, this should take about eight hours or so.

2. Preheat oven to 375.

3. Next, you’ll want to prep the turkey and start the stuffing. Most turkeys have a wire or poly clasp holding the legs together, so you’ll want to free the legs, but don’t remove the clasp entirely. Now you’ll want to reach inside and remove the giblets bag and neck and save those for stock if you intend to make your own. I opt to use a turkey roaster with a wire grate with handles. (seen below) This provides easier handling of the bird before, during and after cooking. It’s also a great way to cook up some roasted potatoes while you cook your turkey. Now you can put the turkey in the fridge until you’re ready for it keeping in mind that bacteria grows at temperatures above 45 F.

4. If you opt to make your own turkey stock, then you’ll need to get a medium sauce pan, add the giblets and neck, cover with water, add garlic salt and seasoning salt to taste and simmer for about an hour. If not, then you can substitute the chicken stock.

5. While the stock is brewing you can prep the celery, onions, garlic and potatoes. I like to mix the potatoes, carrots and garlic in a bowl and season them with light garlic and seasoning salt keeping in mind that you’ll get some seasoning off of the bird as you baste it. Cover and store in the fridge until there’s about 45 minutes or so of cooking time left on the turkey and then add them to the stock in the bottom of the roasting pan.

6. Remove the giblets and neck from your stock and add the butter, celery, onions and minced garlic and bring back to boil. Add the stuffing and fluff with a fork. Now you can add the stuffing to the cavity of the turkey. Now you fill the syringe with dressing and inject into the breasts, thighs, and legs; the more the better. At this point you’ll want to rub the entire bird down with butter and season to your liking with the poultry seasoning, pepper, and garlic salt. I pretty much cover it as I’ll be basting it and a lot of the seasoning will end up on the potatoes and carrots below. Now you can get it in the oven. I set the kitchen timer hourly and use a basting brush to baste the turkey and stuffing with the stock in the roaster below. At about four hours you’ll want to add the potatoes and carrots. At this point you can also add the meat thermometer into the thickest part of the breast. Most turkeys come with the pop up kind, but better be safe than sorry and add one that you are confident that works properly.

7. Remove the turkey when the thermometer reaches 165 F. This should be 4 ¾ to 5 ¼ hours of cooking time. Let the bird cool a bit, remove and dish the stuffing, potatoes and carrots. Carve and enjoy!!

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Multiband’s Holiday Cookbook: Anise Pear Cranberry Sauce by Kim Singer – Minneapolis Office

Monday, November 26th, 2012

Anise Pear-Cranberry Sauce

Ingredients

2 Bosc pears (about 1 lb. total)

1 orange (about 8 oz.)

3/4 cup sugar

1 star anise or 3/4 teaspoon anise seeds

1 cinnamon stick (3 in. long)

1/2 cup honey

3 cups fresh or frozen cranberries (12 oz.)

Preparation

1. Rinse, peel, and core pears; cut into about 1/2-inch cubes. Grate enough peel (orange part only) from orange to make 1 1/2 teaspoons. Ream juice from orange; measure, and add enough water to make 1/2 cup.

2. In a 3- to 4-quart pan over high heat, stir orange juice mixture, grated peel, sugar, star anise, and cinnamon stick until sugar is dissolved, 1 to 2 minutes. Stir in honey and pears and bring to a boil; reduce heat to medium and stir occasionally until edges of pears are barely tender to bite, about 3 minutes.

3. Stir in cranberries. Cook, stirring occasionally,until cranberries begin to pop and pears are tender when pierced,6 to 8 minutes. Let cool. Pour into a bowl. Serve cool or cold.

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