Stir occasionally to prevent the bottom from burning. Cook over medium heat for around 25 to 30 minutes until mixture is reduced and bubbling. Combine blueberries, lemon juice, lemon zest, and sugar in a small saucepan and mix to combine. While the dough is rising, start on the compote.You can speed up this process by placing your dough in the oven with only the light turned on. Cover bowl with plastic wrap or a damp towel and allow dough to rise until doubled in size around 1 1⁄2 to 2 hours. You will need a bowl that’s at least twice the size as your ball of dough. Gently coat a large bowl with a light amount of oil.Knead the ball of dough until smooth (around 10 minutes.) Slowly add melted butter and warm milk to dry ingredients and stir to combine. Whisk together flour, yeast, and sugar.3 to 4 tablespoons milk or half-and-half.2 tablespoons margarine or butter, softened.Slice and serve turkey with reserved blueberry glaze.Tent turkey loosely with foil and let rest for 30 minutes before slicing.Cook for 1 ½ to 2 hours or until an instant-read thermometer registers 185☏ when inserted into the thickest part of the inner thigh. Brush puréed blueberry glaze over turkey. Place turkey, breast side up, in a roasting pan fitted with a rack. Tie legs together with butcher’s string and tuck in wing tips. Rub with oil and season with remaining salt and pepper. Refrigerate the remaining blueberry mixture to serve as a sauce with the turkey in Step 7. Reserve in the refrigerator for glazing turkey in Step 5. Transfer ½ cup blueberry mixture to a blender and purée until smooth.Cook, stirring occasionally, for 10 to 15 minutes or until mixture is thickened to a syrupy consistency. Stir in blueberries, thyme, garlic, ½ teaspoon of salt, and ½ teaspoon pepper bring back to a boil.In a medium saucepan set over medium-high heat, stir together apple juice, maple syrup, soy sauce and vinegar stirring, bring to a boil.1 turkey (whole, about 12 to 14 pounds).Bake for 30 to 40 minutes or until stuffing is golden brown and heated in the center.Cornbread mixture should be moist but not soggy if needed, stir in 1 to 2 tablespoons water. In a large bowl, toss together cornbread, bacon mixture, broth and parsley.Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender. Stir in 2 tablespoons of butter, celery, jalapeño, onion, red pepper, thyme and Cajun seasoning.In a medium skillet over medium heat, cook bacon, stirring occasionally, for 4 to 5 minutes or until crispy around edges.2 tablespoons finely chopped fresh thyme.Serve French toast with maple blueberry syrup and remaining blueberries.Strain the mixture into a bowl, pressing to extract all the syrup). Cook, stirring occasionally, for 5 to 8 minutes or until the mixture has thickened slightly. Using a potato masher, smash blueberries until crushed. Meanwhile, in a small saucepan set over medium-high heat, stir together 1 cup blueberries and the remaining ½ cup maple syrup stirring occasionally, bring to a boil.Keep French toast warm in preheated oven. Transfer to skillet and cook, flipping once, for 4 to 6 minutes or until golden brown, wiping skillet clean between batches and adding butter as needed. Working in batches, dip bread slices in the egg mixture for a few seconds or until evenly soaked but not soggy. In a large nonstick skillet set over medium heat, melt 4 teaspoons of butter.In a shallow bowl, whisk together eggs, milk, 1 tablespoon maple syrup, vanilla, cinnamon and salt. 8 slices day-old egg bread, each about 1-inch thick.1⁄4 cup butter (approximately), divided.1⁄2 cup + 1 tablespoon pure maple syrup, divided.
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