Monthly Archives: June 2013

Crazy Good Cream Cheese Ice Cream

Cream cheese frosting. That’s all you have to say, and I’m in!

As I was discussing Red Velvet Whoopie Pies, I was pondering what I could do to make them stand out from all others…. Cream cheese ice cream, of course! SCORE!!!!

Please, if you are a novice, be sure to read through all the directions before creating this delight!

Ingredients:

1 ½ cups milk
1 ½ cups whipping cream
2/3 cup sugar
3 egg YOLKS
¾ tsp vanilla
8 oz cream cheese, softened
2 tsp fresh lemon juice

Directions:

In saucepan (make sure it holds at least 4 cups), combine milk, whipping cream and sugar.Heat over medium heat (DO NOT BOIL) just to a simmer and sugar is dissolved,whisking regularly. Meanwhile, lightly whisk the egg yolks in medium bowl (don’t use a small bowl). When cream mixture is ready, using a glass measuring cup, remove about ¾ cup of the cream mixture and SLOWLY add to yolks, whisking constantly. This is called tempering. You do this so you don’t end up with scrambled eggs! SLOWLY pour the yolk mixture back into the saucepan, and heat until mixture thickens, whisking CONSTANTLY. DO NOT walk away from it. As soon as you do, you’ll end up with mixture burned to the bottom of your pan. Remove from heat and add vanilla. Add the softened cream cheese and lemon juice, and whisk until cream cheese incompletely melted and incorporated into the mixture (at least two minutes). Allow to cool slightly. Strain mixture into a container and refrigerate overnight, or eight hours. Place contents into ice cream maker, following manufacturer’s directions. Transfer into a container and freeze at least four hours before serving.

This WILL change your life!!!! :)

Sweet and Spicy Turkey Brine

Yeah, just like me…Sweet and spicy….

General rule of thumb with brining. 1 cup of kosher salt per gallon of water. Then add whatever the hell you want!!!!

Here’s the Sweet and Spicy Turkey Brine scoop; another incredible way to prepare Turkey.

Ingredients:

2 gallons water/ice
2 cups kosher salt
1 cup honey
2 cups brown sugar
4 cloves garlic - coarsely chopped
1/4 tsp red pepper flakes
1/4 cup chopped green onion
1 tsp whole cloves
Juice from one orange
Bunch of thyme sprigs

Directions:

Bring ONE gallon of water to a soft boil. SLOWLY add the kosher salt. Stir, then let the rest of the ingredients go swimming. Let cool. Add half gallon cold water and stir. Add ice to the equivalent of 1/2 gallon of water. Add the turkey, breast side down, ensuring that the cavities are filled with brine as well. Let set for 12 hours or so.

I personally put all of this into kitchen garbage bags (I double bag to be safe), put it in a cooler and load it with ice.

**** Make sure you keep the turkey iced!!!!

When done brining your turkey in this sweet and spicy brine - cook the turkey, covered, at 325 - 15 minutes per pound. I remove the cover with 30 minutes left, baste with salted butter, and cook the remainder without a cover to crisp the skin. I also cook it breast side down - the juices flow to the bottom of the turkey. Creates a moist little heaven!

I have to say… this was awesome on a stick. The turkey was more than amazing.

I just made the gravy from the drippings. I literally had to do nothing to flavor it except a tiny bit of fresh gound pepper. WOW!!!

Herbaceous Turkey Brine

A Herbaceous Turkey Brine is a more traditional turkey brine.

As we did in the other Henriettibles turkey brining video, do the basics and add whatever floats your boat!

Ingredients:

Water
32 oz chicken stock
2 cups white wine
2 cups kosher salt
3 carrots, coarsely chopped
2 cups celery, coarsely chopped
1 leek, coarsely chopped
1/4 black peppercorns
4 cloves chopped garlic
Herbs - several sprigs of each

Thyme
Rosemary
Basil
Sage
Chives

Directions:

Add 64 oz of water to large pot or bowl. Add the rest of the ingredients. Add ice to mix (about 16 oz). Place turkey in brine, breast side down, ensuring that the cavities are filled with brine as well. Let set for 12 hours or so.

I personally put all of this into kitchen garbage bags (I double bag to be safe), put it in a cooler and load it with ice.

***** Make sure you keep the turkey iced while you are brining it!!!! ****

When done brining, cook covered at 325 - 15 minutes per pound. I remove the cover with 30 minutes left, baste with salted butter, and cook the remainder without a cover to crisp the skin. I also cook it breast side down - the juices flow to the bottom of the turkey. Creates a moist little heaven!

Henriettibles Corn Casserole

Wondering what side dish to serve with dinner?

Look no further; this simple, yet completely yummy Corn Casserole will make everyone’s mouth (and tummy) happy! This is a VERY simple corn casserole that my family has at almost every holiday dinner - certainly for Thanksgiving and Christmas. My late sister, Cece, introduced it to our family. I’ve made some small changes to it, and I promise, you’ll add it as a regular recipe in your life.

Butter Pecan Bourbon Cake

Bourbon. You know it. You love it. Now you’ll really, really want it! Two great tastes combined in one luscious cake, our Butter Pecan Bourbon Cake by Henriettibles.

What’s not to love? This cake is as easy to make as it is good to eat. Every party I take this cake to, it disappears in the blink of an eye. If you’re taking it to a party, you might want to make two so you have some for yourself!

Cake Ingredients:

1 box butter pecan cake mix
1 pkg vanilla pudding - the type you cook, not instant
4 eggs - when baking, eggs should be at room temperature
1/2 cup water
1/2 cup canola oil
1/2 cup Jesse James Bourbon Whiskey

Directions:

Beat all with electric mixer until combined. Pour into greased and floured Bundt pan. Bake at 325 for 60 minutes.*

*If you really like pecans, put some in the bottom of the Bundt pan before adding batter.

Syrup Ingredients:

1 stick butter
1 cup sugar
1/4 cup bourbon
1/4 cup water

Directions:

Melt all in saucepan, bring just to a boil. Pour over cake as soon as it comes out of oven. Allow to cool slightly (be sure to allow the syrup to all absorb into the cake) in pan before turning out on to a serving plate.

Henriettibles Peppermint Eggnog Martini

For a special drink for the holidays, but refreshing and yummy any time, enjoy the kiss of minty Peppermint and the holiday spirit of Eggnog in an easy to make and enjoy martini. For this I used store bought eggnog, because I haven’t taught you how to make eggnog yet! But I WILL!

Mild and refreshing. Mmmm!

Brining A Turkey

This is video on how to make my Sweet & Spicy Turkey Brine and my more traditional Herbaceous Turkey Brine.

I know, I know. You watch the cooking channels and you think, “This sure sounds difficult to brine a turkey. I’ll watch, but I’m not crazy enough to actually try it!”

I’m here to show you just how very easy it is! Brining a turkey is very simple, and produces an amazing bird; the meat is moist and tasty.

Start with a basic brine and add anything you want to it. Just keep it cold!