Turkey Carcass Soup

Turkey Carcass Soup

turkey-carcass-soup

This soup is made from what’s left over after serving the turkey: the bones and the meat that clings to them. Our family jokes about the unappetizing name, but the soup is really very good. It’s mild, flavorful, and so satisfying. Serve with homemade bread.

Prepare the meat and broth:
One turkey carcass (or turkey breast carcass), most of meat removed

This is not an exact science. Use the bones and the meat left on them. It’s best not to use a smoked bird, because the flavor is too intense. But, you can use the smoked meat if you use fresh broth.

Cover the turkey with water in a large (8 quart) stock pot. Season with 1-2 t. salt and a few bay leaves, perhaps some dried parsley. If you like, throw in a carrot or two, a half onion, and a stalk of celery, roughly cut. These vegetables will all be discarded after they release their flavor into the broth. Bring to a boil, then simmer at least an hour. Cool, then remove turkey from bones. If necessary, add some of the turkey that you had previously removed to bring up the amount to 4 cups. Strain the broth. You need 4 quarts of broth for the soup.

2 T. butter
2 cups EACH chopped onion, celery, and carrots
4 quarts broth
2 T. chicken soup base or chicken granules (if necessary)
4 oz. rice or small pasta (such as broken spaghetti) OR 2 cups diced potatoes
2 cups English peas (canned or frozen)
4 cups turkey meat, cooked and cut into bite-sized pieces
1 T. dried parsley
Salt and freshly ground pepper to taste

To make the soup:
In an 8-quart pot: (you can use the same one), sauté vegetables in butter. Add broth, bring to a boil, and stir in chicken base or granules if broth seems too thin. Add the rice or pasta and cook (uncovered) 20-30 minutes. Stir in meat, peas and seasonings. Heat through (about 10 minutes.)
6-8 servings, depending on what else you have

Note: If you have leftover green beans, lima beans, squash, fresh herbs, etc. add them if it makes you happy.

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Chocolate Mousse

chocolate-mousse

This is the best mousse I have ever tasted, hands down. The chocolate flavor and perfect smooth texture are absolutely divine! We used to make this mousse all the time with raw eggs, having gotten the recipe from a little old paperback book called ‘The Seven Chocolate Sins’.  They called this recipe “Mad about Mousse”.

Several years ago, I modified the recipe by cooking the eggs to reduce the risk of salmonella. Then, pasteurized eggs began to be available in some markets.  If you use the pasteurized eggs, you can just put everything into a big Kitchenaid mixer instead of whipping the eggs over heat.

12 ounces semisweet chocolate chips
2-3 cups heavy cream
2 T. powdered sugar
4 large fresh eggs (preferably pasteurized)
4 large egg yolks
1/4 t. salt
2 T. Grand Marnier, Godiva liqueur, Tia Maria, cherry brandy, rum, vanilla or espresso

Place chocolate chips in 4-cup Pyrex measuring cup or microwave-safe bowl.
Melt at 50 percent power in the microwave until soft, 1-2 minutes. Stir, cook 1-2 minutes more until melted. Stir until smooth.

Separate the egg yolks carefully, avoiding touching the eggs with the outside of the shells. Save 4 of the whites for another use.

If your eggs are not pasteurized:

Place 4 yolks and 4 whole eggs into the top of a double boiler or a bowl that sits over boiling water in a saucepan. The bottom of the bowl should not touch the water. Add salt; beat briefly with a wire whisk until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch (160°), about 3 minutes. Remove from heat and continue beating on high speed until thick ribbons fall from the whisk when lifted out of the bowl, about 5 minutes more.

If the eggs are pasteurized, you can skip the whole hullabaloo in the paragraph above, and just whip up the eggs and salt in the mixer.
Fold about a quarter of the eggs into the chocolate to lighten it, then combine chocolate with the rest of the eggs. Allow egg-chocolate mixture to cool.

Whip cream in a mixer bowl with whisk. Add powdered sugar; continue to beat until cream holds soft peaks (do not allow to get stiff).
Stir in part of the whipped cream to lighten the chocolate-egg mixture, then fold in the rest of the whipped cream gently. Pour the mousse into 8 serving dishes,
teacups, ramekins or wine glasses. Cover and refrigerate until set, about 1 hour.

Variations: Use bittersweet or milk chocolate instead of semisweet.
Increase cream to 3 cups for a lighter, less dense mousse.

Chocolate Stuff (from the Sweet Potato Queens)

chocolate-stuffChocolate Stuff

I got this recipe from a book called ‘Sweet Potato Queens Book of Love’ which I read many years ago.  I loved the book and I love this recipe.  If you want to know more about the Sweet Potato Queens, start here: http://www.sweetpotatoqueens.com/

I made some adjustments to the recipe, which calls for loaf pans.  I didn’t have enough loaf pans, so I made it in round cake pans, set into bigger round pie pans for the hot water bath, and I think it’s very good that way. The main thing is to make sure it’s cooked enough to not be runny, but not cooked too long so it just becomes a dried-out boring cake.

Chocolate Stuff is really hard to photograph.  If you look at the picture above it looks like a ‘hot mess’. But this is the kind of recipe you don’t serve at a fancy dinner party.  You should probably make this in PJs with really close friends, or maybe your family, and eat it together on a couch or recliners.

Chocolate Stuff
2 eggs
1 cup sugar
1/2 cup flour
1 stick butter, melted in a small bowl
1/4 t. salt
1 t. (running over) vanilla
2 heaping tablespoons Hershey’s Cocoa
Optional: A large handful of pecans (you can scatter these on just half of the recipe if you have purists in the house that do not eat nuts with their chocolate.)

Beat the ingredients together and use the part of the butter that sticks to the small bowl to butter a round cake pan. Set the cake pan in another pan which is larger (I use a 10″ pie plate) and pour some water into the bottom pan so you have a
water bath.
Bake at 350 degrees 30 minutes. The top should have a crust much like a brownie. But the bottom should be mushy, like a thick sauce. In the morning the sauce will have hardened to a mooshy consistency. Do not overbake or you will lose the gooey bottom so crucial to the whole texture experience.

If you want to double this recipe, you will be most successful using two cake pans in water baths.

The recipe serves four generously, and six reasonably. Serves one if you’re having PMS or postpartum depression, or if you just broke up with your boyfriend.

Peanut Butter Krispy Treats

peanut-butter-crispy-treatsPeanut Butter Krispy Treats
1 cup sugar
1 cup white corn syrup

Melt together. Turn off heat. Stir in:

1 cup peanut butter
6 cups Rice Krispies

Spread into a large buttered rectangular pan (11” X 15”).
Let cool slightly; smooth the top with buttered hands.
Melt together in the microwave (about 1-2 minutes):

6 oz. (1 cup) butterscotch chips
6 oz. (1 cup) chocolate chips

Spread over top of treats. Cool (refrigerate if necessary to speed cooling). Cut into small squares.

My scrapbooking buddy, Debbie, gave me this recipe. The combination of flavors is so addictive that it’s best to make these only when there is a big crowd to eat them. The treats are a favorite snack at scrapbooking ‘crops.’

Chocolate-Dipped Macaroons

chocolate-dipped-macaroons-2Chocolate-Dipped Macaroons
Nick made these in his TSD cooking class for a Valentine party.
It was love at first taste! The macaroons may be frozen before or after dipping.

14 oz. coconut flakes
2/3 cup sugar
1/4 cup flour
4 egg whites
1 t. almond extract
1 t. vanilla extract
8 oz. chocolate bark

Preheat oven to 325 degrees.
Mix coconut, sugar and flour in a large bowl until blended. Mix in the egg whites and extracts. Drop by tablespoons 2” apart (scooper #60) on a parchment paper-lined cookie sheet. Bake 20-25 minutes, until lightly browned around the edges.
Chop chocolate bark; melt in a double boiler or microwave. Using a fondue fork, dip each macaroon halfway into the chocolate. Transfer to another sheet of parchment paper to cool. 3 dozen.

Per cookie: 100 calories, 6 g fat, 13 g carb, 1 g fiber, 1 g protein
Variations:
Add almonds or other nuts (halves, chopped, or sliced)
Use bittersweet chocolate, white chocolate, or butterscotch.
Drizzle the chocolate instead of dipping.

Fudgy Chocolate M&M cookies

valentine-mm-cookiesFudgy Chocolate M&M cookies

1 1/2 cups semisweet chocolate chips
4 T. (1/2 stick) butter
2 eggs
3/4 cup brown sugar
1 t. vanilla
1 1/3 cups flour
1/4 t. baking powder
2 cups m&m’s

In a 2-cup glass measuring cup or bowl, melt  chocolate chips and the butter in the microwave. Time it for one minute, then stir. If necessary, 30 more seconds, then stir until smooth. Cool slightly.  In a mixing bowl, beat together 2 eggs, brown sugar, and vanilla until pale and creamy, for 3 to 5 minutes at medium speed. Blend in the melted chocolate and then the flour and baking powder.
Chill the dough for 30 minutes.
Using a medium scoop, drop cookie dough on a cookie sheet lined with parchment paper. Flatten with the heel of your hand to about 1/2 inch thick. Place m&m’s on top of the cookies. Use red and pink for Valentine’s Day, green for St. Patrick’s, red, white and green for Christmas, your favorite team colors. For these, I used some cherry-chocolate m&m’s.
Bake 14-16 minutes at 350 degrees. Cool on a wire rack.

Three-Story Pie

three-story-pie_edited-1Three-Story Pie

Crust:
1 cup sifted flour
1/3 cup shortening
1/2 teaspoon salt
4 Tablespoons water

Cut shortening into flour and salt with a pastry blender. Add as little of the water as possible to hold the crust together. Roll out, shape into pan, and bake at 410 degrees about 20 minutes. Let cool slightly if time permits.

While crust bakes, boil 4 ounces dried peaches until tender. Add 4 Tablespoons sugar; mash well. Spoon peaches into baked crust and spread evenly. Top with custard layer.

2 Tablespoons cornstarch
6 Tablespoons sugar
2 egg yolks
1 cup milk
Combine and cook over low heat, stirring until thickened and bubbling. Add 1/2 teaspoon vanilla and 1 teaspoon butter. Spread over peach layer.

Top with meringue made by beating 2 egg whites until peaks form, mixing in T. sugar. Return to oven and bake at 350 degrees until browned. Can be served warm or cold.

This pie has been handed down through several generations in my mother’s family.

I am making this up and pretending to be an adult.