Thanksgiving prep day 2

24 11 2009

Feast Day draws on nigh. Hopefully we have gotten our ingredients and can avoid the marketplace (make sure you’ve got your beaujolais). Likewise the beets and cucumbers should be pickling and the cornbread should be getting stale. By allowing the cornbread to dry out and become stale prior to making stuffing, it crumbles better and then will adsorb the gravy/juice flavors it’s cooked with or that are applied later. Today prepare the brine as directed and allow the bird to soak overnight. Make sure the brine is room temperature as you do not want to par boil the turkey. Also make the stock (substitute about 3 pounds of turkey bones for  chicken  carcasses if making turkey instead of light chicken stock). If you like homemade ice cream for the dessert. today is a good day for that as well.  This is Emeril Lagasse’s recipe, I really like it because it is simple and really is more a frozen creme anglais then anything else:

Real Vanilla Bean Ice Cream (Emeril Lagasse):

  • 1 vanilla bean
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

With a small sharp knife cut the vanilla bean in half lengthwise. Place the milk and cream in a small, heavy saucepan. Using the tip of the knife, scrape the seeds from the vanilla bean halves into the milk and add both halves to the saucepan. Set the saucepan on the stovetop and bring to a simmer over medium heat. Remove from the heat.  Crack the eggs and whisk the eggs and sugar in a mixing bowl until pale yellow and well combined, about 2 minutes. Using a ladle, add about 1/2 cup of the hot milk mixture to the eggs and whisk to combine. Add the egg mixture to the hot milk in the saucepan and stir well with a wooden spoon. Return the pan to medium heat and cook, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon, about 5 minutes. Remove the custard from the heat and strain through a fine mesh strainer into a clean mixing bowl, pressing down on the strainer with a rubber spatula to get as much liquid as possible into the bowl. Discard the vanilla bean halves and any other solids sticking to the strainer. Add the vanilla extract to the bowl. Stir the custard for 5 minutes with a whisk until cooled slightly. Cover the bowl with plastic wrap, pressing the wrap gently against the surface of the custard. Refrigerate until thoroughly chilled, about 2 hours, stirring occasionally. Pour the custard into the bowl of an ice-cream maker and process according to manufacturer’s directions.




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