Holly Morris -Thanksgiving recipe round-up - DC News FOX 5 DC WTTG

Holly Morris -Thanksgiving recipe round-up

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ANNANDALE, Va. -

Holly is live in Annandale with our annual Thanksgiving recipe round-up.

Recipes below.

Denise Medved's Pound Cake
Serves 15

This is a classic. The recipe doubles well to make two cakes at once which is a great timesaver if you're having a crowd. The cake's flavor improves after a day so make ahead and keep covered in plastic wrap. It also freezes very well.

Ingredients:
1 cup butter softened
1 2/3 cups sugar
5 eggs
2 cups cake flour
¼ teaspoon salt

Preheat oven to 300-degrees

Cream butter, sugar until light and fluffy. Beat in eggs one at a time until creamy. Fold in the flour and salt and pour into greased and floured 10-inch tube pan, Bake for 1-1 ½ hours until toothpick comes out dry. Let cool for 10-15 minutes. Remove from the pan by running a knife around the edges of the pan. If it seems to stick to the bottom then tap the bottom of the pan to loosen. Turn upside down on a cake rack then transfer to a plate right side up then slide back of the cake rack to cool. Just before serving sprinkle with powdered sugar. Cut into ½ inch slices to serve.

Variation:
Invert the cake upside down so the bottom becomes the top. Drizzle with orange or lemon glaze and let drip down the sides.

For the glaze:
½ cup orange or lemon juice
¼ cup powdered sugar
Stir enough powdered sugar in to the orange or lemon juice until it can be easily drizzled over the cake.

Mashed Potatoes Ala King
Courtesy of Jeff Mauro, Food Network's "Sandwich King"

 

4 pounds Idaho russet potatoes, about 8 potatoes
1 pound celery root
1 tablespoon kosher salt plus more for seasoning
6-ounces cream cheese
1 stick butter, softened
1 cup half and half, warmed
Kosher salt
1 teaspoon garlic powder
1/4 cup prepared horseradish
1/2 teaspoon ground white pepper
1 stick butter, melted
1/4 cup fresh minced chives

Preheat oven to 350 degrees F.

Peel and dice potatoes and celery root into equal size 1-inch pieces.  In a large saucepan, add potatoes and diced celery root, cover with water and add 1 tablespoon salt.  Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain potatoes and celery root.

With a hand mixer on medium speed, whip together cream cheese and butter in a large bowl until thoroughly blended, about 2 minutes.  Add hot potatoes and celery root slowly alternating with warm half and half.  Whip until blended.  Season with salt to taste and stir in garlic powder, horseradish, and white pepper.

Pour into 9-by-13-inch greased baking pan.  Pour melted butter over potato mixture.

Bake in oven for 45 minutes, until bubbly and slightly brown.  Garnish with fresh chives

Paula Deen's Roasted Turkey

Ingredients:

1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 teaspoons chopped fresh thyme
1/4 cup cornstarch

Directions

Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.

Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.

Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.

Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. Simmer stirring, until thickened, 2 minutes.

Servings: 12 servings
Prep Time:
Cook Time: 3 hours 30 min
Difficulty: Easy

Wild Rice and Sausage Stuffing
Recipe Courtesy of Michael Symon, co-host, The Chew; Iron Chef
Serves 6

1 c wild rice
3 c chicken stock
Salt and freshly ground black pepper, to taste
4 T unsalted butter
2 c onion, finely chopped
1 c celery, finely chopped
3 cloves garlic, minced
½ tsp. celery seed
1 T picked fresh thyme leaves, roughly chopped
½ # Italian sausage, mild or spicy-removed from the casing
Juice of ½ orange

In a medium sauce pot over medium high heat, bring the chicken stock to a boil. Add the rice and give it a stir. Reduce the heat to medium low, cover and cook for 30 minutes. After 30 minutes, turn the heat off and let sit, covered, for 10 minutes. Remove the lid and fluff with a fork then set aside.
Place a Dutch oven over medium heat and add the butter. Add the onion, celery, garlic and celery seed with a pinch of salt. Cook stirring occasionally for 5-6 minutes until soft and translucent. Next add the thyme and the sausage, breaking up the sausage into smaller bits. Cook for another 5 minutes, continuing to break up the sausage. Add the rice and season well here with some more salt and freshly ground black pepper. Give it a taste for seasoning here, adding more if necessary. Finish the stuffing with the orange juice and serve immediately.
Carla Hall - co-host The Chew
Sauteed Collard Green with Brussels Sprout Leaves and Gremolata

Gremolata
Freshly grated zest of 1 lemon
1 garlic clove, minced
¼ cup fresh flat-leaf parsley leaves, chopped
1 tsp extra virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper

Greens
3 bunches collard greens (3 pounds), rinsed and dried
Kosher salt
12 Brussels sprouts, trimmed, leaves separated, rinsed, and dried
3 Tbsp extra virgin olive oil
2 garlic cloves, peeled
1 tsp crushed red chile flakes
¼ cup chicken stock, vegetable stock, or unsalted broth
Freshly ground black pepper

1.            To make the gremolata: In a small bowl, combine the lemon zest, garlic, parsley, oil, salt, and pepper.  Stir until well mixed.
2.            To make the greens: Thinly slice the collard greens.
3.            Fill a bowl with ice and water.  Bring a small saucepan of water to a boil.  Add 1 tsp salt, then add the Brussels sprout leaves.  Cook, stirring occasionally, just until crisp-tender and bright green, about 20 seconds.  Drain well and transfer to the ice water.  When cool, drain again.
4.            Heat a large saucepot over medium-high heat.  Heat the oil, then add half the collard greens.  Cook, stirring, until wilted, about 1 minute.  Add the remaining collards and cook, stirring, until wilted, about 1 minute longer.  Season with salt and stir well.
5.            Add the garlic and chile flakes, then stir in the stock.  Bring to a boil, then reduce the heat to maintain a steady simmer.  Cook, stirring occasionally, until the greens are tender and completely wilted down and the liquid evaporates, about 10 minutes.  Discard the garlic.
6.            Stir in the Brussels sprout leaves and gremolata until well mixed.  Season to taste with salt and pepper.  Serve immediately.

Gingerbread Cocktail
Recipe courtesy of Giada De Laurentiis

Syrup
1 cup water
1 1/2 cups sugar
1-inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves

Espresso
1 cup boiling water
2 tablespoons instant espresso powder
3 to 4 tablespoons hazelnut liqueur (recommended: Frangelico)
4 ounces (1/2 cup) Kahlua optional 

Directions
cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.

For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur until the powder is dissolved. Set aside to cool.

Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

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