Recipes tagged with « Holiday Meals »
Onion Soup Turkey Roast
Turkey roasted with dehydrated onion soup mix, white wine, and chicken broth. Wine adds fruitiness, broth keeps moist. Coating the bird in soup mix starts flavor and tenderizes skin. Cornstarch thickens pan sauce quickly to a glossy finish. Roasting slow, basting with broth keeps turkey juicy without messing with skin crispness. Substitutions: use dry mushroom soup if no onion mix; vegetable broth replaces chicken without loss in flavor balance. Rest bird to lock juices. Sauce simmers till sheen appears, coats spoon. Tactile and visual cues critical for doneness, moisture retention, sauce texture.
Roast Beef Ribeye Madeira Sauce
A hefty ribeye roast rubbed with aromatic spices and slow-roasted alongside root vegetables wrapped in foil. The resting phase in a cooling oven lets flavors deepen while juices redistribute. A rich Madeira and pickled green peppercorn sauce thickens to coat the beef. Blue cheese, toasted walnuts, fresh herbs dress the roasted vegetables for contrast. Timing relies on color and texture cues; adjust for oven quirks. Substitutions accommodate availability: sherry for Madeira, pecans for walnuts. Rustic, hands-on method rewarding patience and attention to heat retention and seasoning balances.
Pork Rack Squash with Mushroom-Cranberry Sauce
Rack of pork with roasted squash and a savory mushroom-cranberry sauce. Adjusted ingredients include turkey bacon instead of pancetta and sweet potatoes replacing butternut squash for a sweeter, earthier touch. Oats reduced slightly, mushrooms switched to cremini, added crushed juniper berries for a piney twist. Cooking temperatures and times shifted by 5%, allowing meat to rest longer for juiciness. Sauce thickened with a mix of cornstarch and flour, finished with fresh thyme. Bold, rustic flavors with contrasting textures and subtle heat from chili flakes.