Shetts’s
Thanksgiving
Recipes
Foolproof Pie Crust
Vodka is essential to the texture and imparts no flavor. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Enough for one 9 inch Double Crust Pie
Ingredients:
2 1/2 cups of unbleached all-purpose flour
1 teaspoon of salt
2 Tablespoons of sugar
12 Tablespoons cold unsalted butter,(1 1/2 sticks), cut into 1/4 inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka, chilled
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 second (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until the mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture, with rubber spatula, use folding motion to mix, pressing down on the dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
The Best Ever Pumpkin Pie
Ingredients:
Crust
•1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
•1/2 teaspoon table salt
•1 tablespoon sugar
•6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
•1/4 cup vegetable shortening , cold, cut into two pieces
•2 tablespoons vodka , cold (see note)
•2 tablespoons cold water
Filling
•1 cup heavy cream
•1 cup whole milk
•3 large eggs plus 2 large yolks
•1 teaspoon vanilla extract
•1 (15-ounce) can pumpkin puree
•1 cup drained candied yams from 15-ounce can (see note)
•3/4 cup sugar
•1/4 cup maple syrup
•2 teaspoons grated fresh ginger
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1 teaspoon table salt
Instructions
1. For the Crust: Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
Apple Pie
Try #1 This recipe was great! I made some adjustments and list the "new" measurements! I will always make this recipe from now on. New Idea for this recipe!!!! Cut phillo sheets and stick into a muffin tin, then add apples and pour the below liquid over top. Top with buttered phillo sheets.
Ingredients:
•1 recipe pastry for a 9 inch double crust pie
•1/2 cup unsalted butter
•4 tablespoons all-purpose flour
•1/8 cup water
•3/4 cup white sugar
•3/4 cup packed brown sugar
•1 teaspoon cinnamon
•8 Granny Smith apples - peeled, cored and sliced, you might try Macintosh apples (less tarty)
Directions:
1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Green Bean Casserole (TG)
Try #1 I thought this recipe was great! I forgot the french onion on top and it still turned out fabulous. I loved this, especially with the red pepper as it look pleasing to the eye as well.
Serves 8
Ingredients:
•6 tablespoons unsalted butter, plus more for dish
•1 medium onion, cut into 1/4-inch dice
•1 red bell pepper, seeded and cut into 1/2-inch dice
•1 pound button mushrooms, stems trimmed, quartered
•2 teaspoons coarse salt
•1/2 teaspoon freshly ground pepper
•1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
•6 tablespoons all-purpose flour
•2 cups milk
•1 pinch cayenne pepper
•1 pinch grated nutmeg
•1 cup grated Parmesan cheese
•1/4 cup breadcrumbs
•1/4 cup canola oil
•4 shallots, cut crosswise into 1/4-inch rings
Directions:
1.In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2.Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3.Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4.Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
5.Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.
6.Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.
Garlic Mashed Potatoes
Try #1 I was a little worried when I still saw all the liquid (at 20 minutes into cooking time) and wondered if the potatoes would soak up all the half and half. But after 25-30 minutes, they did. I also added some parsley too. The next time I'd like to try chives from the garden or cilantro. I bet that would be great too.
Ingredients:
4 pounds of russet potatoes, cut into 1/2 inch cubes
12 tablespoons butter, cut into pieces
12 cloves of garlic, minced
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
Salt and pepper
Parsley, chives, and or cilantro (optional)
Instructions:
1. Place cut potatoes in colander. Rinse under cold water until water runs clear. Drain thoroughly.
2. Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add potatoes, 1 1/4 cups of half-and-half, water and 1 teaspoon of salt to pot and stir to combine. Bring to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
3. Off heat, add remaining butter to pot and mash with potatoe masher until smooth. Using a rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper. Serve
Goody Girl Championship Potatoes
Ingredients:
•1 package dry form crab boil (recommended: Zatarain's)
•3 pounds red potatoes
•1 pound thick-cut bacon, diced
•1 cup diced red onion
•1 tablespoon minced garlic
•1/4 pound butter, at room temperature
•1/4 pound finely shredded Cheddar
•1 green onion, chopped
•1/2 teaspoon cayenne pepper
•1/2 teaspoon paprika
•Salt and pepper
•3/4 cup sour cream
Directions:
•Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into 3/8-inch thick pieces.
• (This can be done ahead of time; cover the potatoes with ice water until ready to cook.)
•Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender.
•While the potatoes are cooking: in a medium saute pan on medium heat, cook bacon until crispy; remove and drain on a paper towel.
•Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown.
•In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly.
•Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions.
•Check seasonings and adjust to taste.
Slow Roasted Turkey with Gravy
Why this recipe works: Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. We wanted no less than the perfect turkey recipe—an approach that would get our fowl from supermarket to table in just a few hours. We required meat as moist as prime rib and with crisp, crackling skin, and it all needed to be accompanied by rich gravy. For a greater challenge, we wanted to do it without salting the turkey or brining it, both of which take the better part of a day.
First, we roasted two nonbrined turkeys, one using our standard high-heat method and the other at 275 degrees the entire time. The outer layers of the high-heat breast dried out, but the slow-roasted breast cooked through moist, even without a brine. Coordinating the cooking between the breast and legs and thighs, however, was a problem. Instead we discovered that swapping in turkey parts for a whole turkey would help ensure the breast and thighs cooked through at about the same time. We roasted a breast and two leg quarters (thighs and drumsticks) on a rack over a baking sheet to promote air circulation. The results? Tender, juicy meat.
We next had to tackle crisping the skin. Most recipes achieve crisp skin by starting the bird in a hot oven to brown it, then lowering the heat. But that meant a higher oven temperature, which meant dried-out meat. Instead, we let the turkey cool before popping it back in the oven to crisp the skin. This turned out a perfect turkey from center to edge surrounded by flawless, crisp skin.