Wednesday, November 17, 2010

Thanksgiving - One Week to go

If you've gone the frozen turkey route, calculate the defrosting time - you might have to start soon.
Never thaw a turkey at room temperature, because bacteria can grow on the turkey's surface.  Simply transfer the turkey from the freezer to the refrigerator and wait, wait, wait.  It takes one day of thawing time in the refrigerator for every four or five pounds of turkey.  A 20-pounder will take five days to thaw; a 16-pounder about four; and a 12-pounder three. 

Spiced Pecan Hostess Gift

Makes about 4 cups
  • 4 cups unsalted pecan halves
  • 2 tablespoons maple syrup
  • 4 teaspoons coarse salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon chili paste


  1. Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper; set aside. In a medium bowl, combine pecans, maple syrup, 3 teaspoons salt, pepper flakes, chili powder, cayenne, and chili paste. Toss to coat.
  2. Spread nuts in a single layer on prepared baking sheet, and bake for 20 minutes. Remove from oven, toss with remaining teaspoon salt and let cool. Serve immediately or store, at room temperature, in an airtight container for up to 1 week.

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