By Rick Rodgers
When the leaves begin to fall and the temperature starts to drop, it is time to comfortable up with convenience nutrition that takes complete benefit of the season's flavors. From squash and root greens to cranberries and quince to hearty, savory dishes, Autumn Gatherings can help you're making the main of this season's usual bounty.
Award-winning cooking teacher Rick Rodgers's recipes are purposefully basic, targeting the flavors, aromas, and colours of autumn. hot up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and purple Pepper Slaw, hot Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween social gathering with Carrot Apple Cupcakes with Cream Cheese Frosting. And friends and family can provide thank you over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried culmination and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and harmony Grape Pie.
From the final golden days of August to early December evenings in entrance of the hearth, every person can rejoice the pleasures of the autumn harvest. With scrumptious recipes and lovely colour photos, Rick Rodgers and Autumn Gatherings might help encourage you to utilize this excellent season.
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Additional resources for Autumn Gatherings: Casual Food to Enjoy with Family and Friends
This amount of salt and herbs works for a 16- to 18-pound bird, but it can be adjusted a tablespoon or two in either direction for larger or smaller birds; it is better to under-salt slightly than to oversalt. Drybrining only works with fresh, “all natural” turkeys. Do not use any turkey that has been injected with sodium solutions (frozen turkeys are always processed this way), or the bird will end up too salty. This recipe may seem long, but believe me, it is easy, and it’s only lengthy because I’ve provided details to be sure that your holiday bird will be the best it can possibly be.
Use a high-quality roasting pan, which will absorb the oven heat and help create dark, rich drippings that in turn make great gravy. ∏ An accurate meat thermometer is a must. Don’t trust the pop-up thermometers that come with some turkeys as they often get glued shut by the roasting juices. My favorite thermometer is the digital probe thermometer with the readout that sits outside of the stove, which indicates the temperature without requiring that you open the door. ∏ Basting does not keep the bird moist, but it does help create a gorgeous browned skin.
Increase the oven temperature to 350˚F. Drizzle ½ cup of the turkey stock over the stufﬁng in the casserole, cover, and bake until heated through, about 30 minutes. 9. Meanwhile, pour the drippings from the roasting pan into a heat-proof glass bowl or measuring cup. Let stand for 5 minutes; then skim off and reserve the clear yellow fat that rises to the top. Measure 9 tablespoons fat, into a small bowl, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 6 cups total.
Autumn Gatherings: Casual Food to Enjoy with Family and Friends by Rick Rodgers