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Come Party With Me: Foodie Thanksgiving - Drinks

partysugar — Thu, 13 Nov 2008 12:30:39 -0800

At Thanksgiving, impress your foodie friends with a sophisticated cocktail. A blend of sweet and dry vermouths and bourbon, the perfect turkey is a seasonal variation of the classic Manhattan. The potent flavor of the whiskey will pair nicely with the rich appetizers. Prepare a pitcher, shake and serve as guests arrive.

Have champagne on hand. Nicolas Feuillatte has some lovely, affordable options. For the meal pour a pinot noir. To look at the recipe for the perfect turkey, read more.

Perfect Turkey
From Bon Appetit

Ingredients

1/4 cup Wild Turkey bourbon
1 1/2 teaspoons sweet vermouth
1 1/2 teaspoons dry vermouth
1/4 cup sugar
1 1/2 teaspoons ground allspice and nutmeg

Directions

Shake bourbon, sweet vermouth, and dry vermouth with ice in a cocktail shaker.
Serve in a Martini glass with a spice-sugared rim (mix 1/4 cup sugar with 1 1/2 teaspoons ground allspice and nutmeg). Garnish with orange peel.

Makes 1 drink.

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Last Chance to Enter Our Thanksgiving Giveaway!

partysugar — Fri, 20 Nov 2009 09:16:47 -0800

From our free downloadable planner to our favorite recipes for stuffing, sides, and desserts, we're dedicating November to all things Thanksgiving. We're taking it one step further by partnering with our friends at Williams-Sonoma® to bring you the ultimate turkey day prize! There's everything you need to host the perfect Thanksgiving.

We're sending you the bird, a free-range organic Willie Bird turkey from California. Then, we're throwing in all the necessary tools for creating a juicy and flavorful roast turkey. There's a stainless steel roaster, a baster, turkey lifters, brining bags, and probe thermometer. We couldn't forget about the side dishes, so there's a kitchen timer to ensure everything cooks properly; a potato ricer is a must have for smooth and fluffy mashed potatoes; and a ruffled pie dish and Fall forest piecrust cutters are essential for picture-ready pies. All of these products form a giveaway package that's worth more than $500!

To enter to win, you must log in and take the quiz below by 1 p.m. EST on Friday, Nov. 20. Your eligibility is not based on getting the answers correct; completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a PopSugar Network member before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person. See the official rules here.

Take the quiz

Come Party With Me: Bold Flavorful Thanksgiving - Dessert

partysugar — Wed, 11 Nov 2009 10:15:15 -0800

I'm a fan of trying out new recipes on Thanksgiving, but I always like to serve some sort of pumpkin dessert. It doesn't matter if it's pie, cookies, or ice cream - as long as it's pumpkiny. To finish a meal that is full of vibrant colors and bold flavors, I would offer guests a spirited twist on the classic crème brûlée. Pumpkin puree and brown sugar make this smooth and creamy treat perfect for turkey day.

Crème brûlée is also great because you can get people up and moving after the big meal: invite everyone to sugar and blow torch their own crème brûlée! To get this recipe, which can be prepared in advance, read more.

Pumpkin and Brown-Sugar Crème Brûlée
From Bon Appétit

Ingredients

1 15-ounce can pure pumpkin
1/2 cup sugar
1/2 cup (packed) golden brown sugar
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or golden brown sugar

Directions

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt.
Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins.
Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made 2 days ahead. Cover and keep chilled.
Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead. Keep chilled.

Serves 8.

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Don't Forget the Sides: Caramelized Onion Cranberry Sauce

YumSugar — Mon, 09 Nov 2009 16:40:14 -0800

When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.

The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich. If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.

Off to Market Recap: Turkey Platter

partysugar — Wed, 14 Nov 2007 01:28:33 -0800

PopSugar2 recently shared a very interesting Thanksgiving tradition. Every year, her mother-in-law complains about a long lost turkey platter that PopSugar2 misplaced. Unfortunately, PopSugar2 has no clue what her mother-in-law is talking about! I asked you to help her break the horrifying tradition by finding a gorgeous turkey platter. You searched for a serving plate that is festive, but practical, and large enough to fit a 20 pound bird. You bookmarked the platters you found in the Yum Market on TeamSugar with the keyword tag, Turkey Platter.

I love this Italian style oval platter that scorpstar77 discovered. It's pretty but not covered in turkeys and will allow PopSugar2 to use it multiple times a year. Take a look at all the platters by scrolling to the right below, and thanks for your help!

Don't know how to bookmark? Read geeksugar's how to learn more.

Sunday BBQ: Grilled Gruyere & Zucchini Pesto Sandwiches

YumSugar — Sun, 23 Aug 2009 06:00:48 -0700

Although I had beef with Quizno's Toasty Bullet subs, I really enjoyed the Pesto Turkey flavor. The anise-tinged flecks of basil and pine nut reminded me how much I love spreading a little bit of pesto in sandwiches. And ever since PartySugar made better-than-store bought homemade pesto, I've been inspired to incorporate the same elements into dinners I savor at home.

Everything's coming together this weekend, when I light the coals to make these basic - but far from blasé - zucchini grilled cheeses. They're a snap to put together, and perfect for my vegetarian friends. See the recipe.

Thanksgiving Tip: How to Select the Right Turkey

YumSugar — Thu, 08 Nov 2007 16:27:11 -0800

You may have perfected your Thanksgiving menu, including a mouth-watering recipe for Herb-Butter Turkey, but do you know how to choose the perfect bird to serve at your big feast? Have you figured out how big it should be? Do you know the difference between frozen and fresh? If you'd like the answer to these questions, then keep on reading, I've compiled a few tips to help you out.

To figure out how big of a turkey you should buy, a good rule of thumb is about 1 lb. per person, more if you want leftovers and less if those people are children (unless they're children with adult appetites!). If the turkey is prestuffed, up the amount to 1.75–2 lbs. per person.
Generally speaking, the younger the bird, the better the flavor and tenderness. Fryer (also called roaster) turkeys are less than four months old and the most tender turkey you can buy. Young turkeys are four to eight months old and have soft, smooth skin. A yearling is a 12-month-old turkey and is reasonably tender. A mature (also called old) is one that is older than 15 months. The meat is tough and it is not well suited for roasting.

Discover a few more tips, just read more

Although a fresh turkey costs more than a frozen, it's generally considered a superior bird. Fresh turkeys have never been cooled to a temperature lower than 26°F, whereas frozen turkeys are flash frozen. If you buy a fresh turkey, try to arrange to pick it up as close to the eating date as possible. Storing a fresh turkey in your freezer may cause it to deteriorate quickly (home freezers don't have the same cooling capability as commercial ones).
Some other labels you might see on a turkey include: smoked - ready to eat as the process has cured and cooked the meat; organic - one that is only fed organic feed; natural - no artificial ingredients or coloring are added; self-basting - injected with various ingredients that keep the turkey moist while roasting.

If you have any great tips or questions on how to select the perfect turkey, let us know in the comments below!

Source

'Wich of the Week: Turkey, Manchego, and Pear Butter

YumSugar — Wed, 04 Mar 2009 14:00:42 -0800

I love sandwiches born out of serendipity - when a handful of ingredients you happen to have on hand comes together in perfect combination. Sometimes, you enjoy them just once, but often, these spur-of-the-moment creations become sandwiches you make again and again. Such is the case with this turkey sandwich, served on rustic Italian bread I bought to serve with soup, manchego cheese leftover from a dinner party, and some pear butter homemade by a fellow Sugar staffer. Turkey is my go-to sandwich protein, from my daily turkey delights to more clever and decadent creations. So I'm always looking for creative twists on the basic turkey sammie. Since manchego cheese is often served with quince paste to complement its sharp, salty flavor, I paired it with the sweet, spiced pear butter. If you're not lucky enough to have homemade pear butter on hand, apple butter is just as tasty. Slightly bitter watercress makes a great green garnish against the hearty bread. To get the recipe, read more.

Turkey Sandwich With Manchego Cheese and Pear Butter
Original recipe

Ingredients

2 slices of rustic Italian bread, about 1/2 an inch thick
2 tablespoons pear or apple butter
2 slices smoked turkey
3 slices of manchego cheese, thinly sliced
1 tablespoon Dijon mustard
1/4 cup watercress

Directions

Preheat oven to 300°F.
Place the two slices of bread on a baking sheet. Spread about 1 1/2 tablespoons of pear or apple butter on one of the slices.
Place the turkey slices on top of the pear butter, then top with cheese.

On the other piece of bread, spread a thin layer of pear butter, followed by the Dijon mustard.

Place both slices in the oven for about 5 minutes, until cheese has just started to melt.
Remove from the oven and arrange the watercress over the cheese. Cover with mustard-coated bread slice.

Cut in half and serve immediately.

Makes one sandwich.

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Turkey Meatloaf Two Ways - Beginner and Expert

YumSugar — Wed, 14 Jan 2009 03:00:02 -0800

All I've craved since the holidays are my favorite childhood comfort foods, but I'm trying to eat healthy, nutritious, wholesome foods. That's why turkey meatloaf is perfect for this month - it's the best of both worlds. Although meatloaf made with ground beef isn't horrible for you, these recipes, which call for lean, ground, all-breast turkey meat, are even better.

The first recipe, a low-maintenance standby, is perfect for the casual cook. If you want to take your American comfort food to another level, however, opt for the second recipe. It elevates meatloaf with a roasted red pepper sauce, as well as vegetables that are sautéed before they're mixed in for extra tenderness. See both versions when you read more.

Beginner Turkey Meatloaf
From Ellie Krieger

Ingredients

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350ºF.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions.
Bake for about 1 hour or until an instant-read thermometer registers 160ºF.
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Makes 8 1-inch thick slices.

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Expert Turkey Meatloaf
From Gourmet

Ingredients

Meatloaf:
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)
Special equipment: a meat thermometer or an instant-read thermometer
Roasted Red Pepper Sauce:
1 small head garlic (2 inches in diameter)
1/2 lb plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 lb)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Directions

Make roasted red pepper tomato sauce (can be made up to 1 day ahead): Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth. Makes 3/4 cup.
Make meatloaf: Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 5 minutes before serving.

Serves 6.

Nutritional Information: 1 serving meatloaf: 230 calories and 9 grams fat. Sauce: Each 2-tablespoon serving contains about 30 calories and 1 gram fat.

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Off To Market Recap: Turkey Tools

partysugar — Mon, 19 Nov 2007 07:28:33 -0800

Cooking a turkey to perfection is often a daunting task. It doesn't have to be intimidating though; with the help of a few tools you can easily roast a moist, flavorful, and delicious turkey! However without a roasting pan, roasting rack, meat thermometer, and baster, you may run into some complications. To ensure that we cook the most amazing turkey, I had you gather up the necessary turkey tools. You saved the stuff in the Yum Market on TeamSugar with the keyword tag, Turkey Tools. Check out this gravy separator that aimeeb found. This microwave and dishwasher safe cup magically separates the turkey juices from the fat. How cool is that? For more check out the selections below.

For a detailed explanation of how to bookmark please refer to geeksugar's article.