The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked yolks, skip this for the kids and save it for the adults.
Yield: Makes 4 servings Active Time: 15 minutes Total time Total Time: 1 hour 30 minutes (includes chilling)
Ingredients
6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)
1 cup milk (any fat content)
2 tablespoons brewed espresso
4 tablespoons butter (1/2 stick)
2 eggs (the freshest possible)
Directions
Place the chocolate in a blender.
Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
Add the eggs and blend until no lumps remain.
Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.
This recipe is my variation of Jacques Pépin's thanksgiving recipe for "Fast Food My Way."
Gewürztraminer is recommended as the wine of choice for turkey pairing, but it can also be the saving grace of turning your late start thanksgiving turkey into a delicious masterpiece. You loose the ability to see the whole turkey on the table, but gain the hours lost to watching football instead of cooking.
First lets address the pronunciation of the wine Gewürztraminer [geh-VEHRTZ-trah-mee-ner] Now you can walk into your local wine shop and get a bottle or two.
Next - choosing the right amount of turkey. 12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people
First start by removing any feathers that may be remaining and removing the gizzard, heart, liver etc. I keep them to cook with the turkey and help flavor the stock created from cooking the turkey.
When the day of cooking comes, take the turkey and rub it in kosher salt. Don't be afraid to reach in and cover every bit of it. The first time you rub a turkey it may feel weird, but the end product is so much better for it. Rub every part of the turkey with the kosher salt.
Preheat your oven to 500 degrees.
Cut the thighs and wings off, and make small 1" cuts at the joints. Butterfly your turkey, cutting on the breast side. If you have a large enough roasting pan, you can keep it together, otherwise you'll probably have to separate into two halves.
In the roasting pan, pour a low, around 1"-2" layer of the gewürztraminer wine and some water. You're basically steaming the turkey, helping keep in moist while injecting the slightly "spicy" flavor of the gewürztraminer grapes. You may want to throw in other things such as diced carrots and diced onions. I personally put it all under the turkey as I feel the flavor will seeps its way up into the turkey. I dont know if theres proof to the over under, but who knows.
With the oven at 500 degrees, cook the turkey for about 30 minutes, you really just want to create a seal on the skin that'll lock in a lot of the juices from the turkey.
Turn the oven down to 350 degrees, add about a cup more wine and cover with aluminum foil. Cook the turkey for about an hour. Turn the parts of the turkey over and add about another cup of wine (unless there is an ample amount left). Cook until its finished. Now - don't quote me on this, but it should take about an hour. You want to check the internal temperature of the meat with a meat thermometer, at the thickest part, which should be the breast. It should be about 165-170 degrees at the breast. If its not read - but is close to 165, then remove the foil and let it cook longer, checking the temperature about every 15 minutes if you're close.
Now when I cooked the turkey in this manor, there are time it doesn't come out too browned, which some people like the look of. So you can now start the gravy.
Gravy is an easy accoutrement to make and making it now will help with the browning of the turkey. Its made with the juices from the turkey and flour. No prepackaged gravy mix necessary.
Crank the oven back up to 500 degrees and remove the foil cover on the turkey. Drain the liquid from the turkey into a large pan, add flour slowly, and on a medium heat, wisk the flour and stock (juices from cooking the turkey). You want to use a wisk to help get rid of the lumps in the flour and mix thoroughly. If its too watery for the way you like your gravy, add more flour, if its too thick, add more juice (if you have more) or water (if you dont). Add a few drops of gravy master if you've got it (it really just browns up the gravy and adds some more flavor) or leave the gravy alone - it will taste just fine either way. Once your gravy is done, your turkey should be also.
I have a not-so-secret love of cheeses, especially mozzarella. My old roommate and I would buy a tub of mozzarella balls and force ourselves to restrict how many we'd eat just so it would last longer then the ride home from the store.
This relatively simple though a bit tedious to start. Ingredients:
Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
Whisk 2 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve with marinara sauce for dipping.
Things to try: I've seen a note that said that this recipe is delicious with sautéed mushroom chopped and mixed with the eggplant.
Also I heard it comes out much better and easier to use if you put the eggplant along with the thyme, Parmesan, breadcrumbs, etc in a food processor.
Thanksgiving is rearing its ugly head again, and for those who haven't a clue what to do, from now til I leave for family dinner, I'll be posting recipe's for the epicurious at heart - from different ways to cook turkey to the visitor's hors d'œuvre sure to impress anyone.
And remember, for thanksgiving, presentation is key.
