Festive Recipes: Eat, Drink… and Eat Some More
Orchard Apple Double Dutch Baby Breakfast
- 2-3 apples, thinly sliced
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter in pieces
- 8 eggs, beaten
- 1 1/4 cup milk
- 1 ¼ cup flour
- 1 teaspoon salt
- Warm maple syrup or caramel sauce
Equipment: 12 inch Dutch oven and 30-32 hot charcoal briquettes
1. Place the peeled and sliced apples in the bottom of the Dutch oven Stir in the brown sugar and cinnamon to coat the apples. Spread the apples on the bottom of the Dutch oven and dot with pieces of butter. Place the Dutch oven over a hot bed of 10-11 charcoal briquettes with 10-12 more on top. Bake for about 10 minutes until the butter melts and the cast iron is hot.
2. While the apples and butter are cooking, whisk together the remaining ingredients. Beating until airy. When the Dutch oven is hot and the butter is melted, removed the lid and add the egg mixture. Return to heat for 20-30 minutes until the Dutch baby puffs up. Serve immediately drizzled with warm maple syrup or caramel sauce.
Tip: Cast Iron Cooking Basics
Cast iron cookware has been valued for its cooking properties for hundreds of years. Cast iron distributes heat evenly to food, resisting fluctuations in temperature, making it perfect for cooking over charcoal briquettes or a fire. It is also very durable and can last a lifetime if properly cared for. Follow the manufacturer’s instructions for seasoning new cast iron or purchase a Dutch oven or other cookware that has already been seasoned. A well-seasoned Dutch oven should be easy to clean and often will require simply wiping out with a paper towel and a little vegetable oil. For messier clean up jobs, use warm water with a small amount of mild dish soap. Always apply a very light coat of vegetable oil or cast iron conditioner to all surfaces of the Dutch oven while it’s still warm after washing.
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Deep Fried Mesquite Turkey Tenderloin
- 1 ½ to 2 pounds turkey tenderloins
- 24 oz. lemon-lime soda
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 4 tablespoons sweet mesquite seasoning
- Peanut Oil
- Cranberry Sauce
Equipment: Heavy pot and an outdoor gas cooker or a deep fryer
1. Place the turkey tenderloin in a deep container. Pour the lemon-lime soda and soy sauce over the tenderloin. Cover and refrigerate overnight. A one-gallon freezer zip top plastic bag also works well especially if you are packing to travel.
2. When ready to prepare the tenderloin, heat enough peanut oil to cover the tenderloin in heavy pot over medium high heat or in a deep fryer. The oil should be around 325 degrees F. If the oil begins to smoke, the temperature is too hot.
3. While the oil is heating, remove the tenderloin from the marinade and sprinkle with sweet mesquite seasoning, covering as completely as possible. Allow the turkey to sit for about 10 minutes while the oil heats.
4. Using a basket or tongs careful lower the turkey into the hot oil. Beware of hot oil splatter. Cook at around 325 degrees F for about 15 minutes or until the center of the turkey is 170 degrees F.
5. Remove the cooked turkey tenderloin and allow to sit for about 10 minutes before slicing to serve. Serve with cranberry sauce.
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Easy Sweet Potato Casserole
- 2 29 oz cans cut sweet potatoes or yams
- ¾ cup brown sugar
- ¾ cup cream
- 1 teaspoon salt
- ½ teaspoon allspice
- 4 tablespoons butter, cut into pieces
- ½ cup honey roasted or glazed pecan pieces
Equipment: 10 inch Dutch oven and 24 hot charcoal briquettes
1. Open and drain the cans of sweet potatoes. In a large mixing bowl, mash the sweet potatoes roughly with a fork. Add brown sugar, cream, salt and allspice and stir to mix.
2. With 10 hot briquettes on the bottom of the Dutch oven, heat the butter until melted. Scoop the sweet potato mixture into the Dutch oven. Sprinkle with honey roasted pecans. Replace the lid and add 14 briquettes on top. If cooking in a home oven, bake at 350 degrees F.
3. Cook the casserole for 25-35 minutes until hot and bubbly. Serve immediately alongside Deep Fried Mesquite Turkey Tenderloin.
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