Faculty Feast

November 25, 2014

Ms. Ness’ Yummy, Fantastic Grilled Bacon Wrapped Turkey Breast
Ingredients:
  • ¾ fresh bread crumbs
  • ½+ low-sodium chicken broth
  • 1 tbsp. garlic, finely chopped
  • 2 tsp. fresh rosemary, finely chopped
  • 2 tsp. fresh oregano, finely chopped
  • 1 tsp. lemon zest, finely grated
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • 12-18 slices bacon
  • 1 boneless, skinless turkey breast, about , butterflied

Procedures:

  1. In a medium bowl combine the stuffing ingredients. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
  2. Carefully place a large disposable foil pan underneath the cooking grate to catch the bacon grease. Prepare the grill for indirect cooking over high heat.
  3. Place the butterflied turkey breast on a work surface between 2 sheets of plastic wrap and pound to an even thickness. Spread the stuffing evenly over the turkey breast and then roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe. Place the rolled turkey breast in the center of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
  4. Brush the cooking grates clean. Center the turkey over the drip pan and grill over indirect high heat, with the lid closed as much as possible, until the internal temperature reaches 165ºF, 1 to 1¼ hours, turning occasionally to ensure the bacon gets crispy on all sides. Transfer to a carving board and let rest for 10 minutes (the internal temperature will rise during this time). Remove the twine and carve into 1-inch slices.

Mr. Danner’s Cranberry Orange Relish

Ingredients:

  • 1 12-ounce package fresh or frozen cranberries
  • 1 unpeeled orange
  • ½-1 cup of Splenda

Procedures:

  1. Rinse off cranberries.
  2. Rinse off orange.
  3. Cut the orange into eight wedges but do not peel it.
  4. Evenly chop both the cranberries and the orange peels using a food processor or blender. (use ½ – 1 to taste)
  5. Transfer to a 4 cup bowl.
  6. Stir in the Splenda.  (use ½ – 1 to taste)
  7. Refrigerate.

Can be kept refrigerated for over 1 week.

Ms. Yason’s Polish Buraczki (Polish Beets)

Ingredients:

  • 4 cooked beets or 2 cups canned or jarred beets, drained (reserve the juice)
  • 1 onion finely chopped
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. sugar
  • 1 tsp. vinegar
  • 1 cup sour cream
  • salt and black pepper
  • chopped dill for garnish (optional)

Procedures:

  1. Grate the beets in a large food processor or large holed hand grater. Reserve the juice.
  2. In a saucepan, sauté the onion until they are translucent.
  3. Remove heat and add flour. Stir to form a paste.
  4. Over a low heat, slowly add about a half cup or more of reserved beet juice, sugar and vinegar. Stir constantly until it thickens.
  5. Add grated beets and heat until hot.
  6. Before serving add sour cream, salt and black pepper to taste.
  7. Garnish with chopped dill.

Ms. Cummings’ Cranberry Sauce

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 1 package (12ounces) fresh cranberries (rinsed and dried)
  • ½ tsp. cinnamon
  • ½ tsp. grated orange peel (optional)
  • ½ tsp. pure vanilla abstract

Procedures:

  1. Mix water and sugar in medium sauce pan and bring it to a boil on medium to high heat.
  2. Add cranberries, cinnamon and orange peel and return to a boil.
  3. Reduce the heat to medium  and let simmer for 10 minutes or until the cranberries burst and sauce thickens. Stir occasionally.
  4. Remove from heat and add vanilla extract.
  5. Cover and let sauce cool.
  6. Refrigerate until ready to serve.

Ms. Fannon’s Pumpkin Bread

Ingredients:

  • 2 cups of all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 2 cups sugar
  • ¾ unsalted, softened butter
  • 2 large eggs
  • 1 15 ounce can 100% pure pumpkin (Ms. Fannon uses Libby’s)

Procedures:

  1. Preheat oven to 325° and lightly grease two 8½ x 4½ loaf pans.
  2. Combine flour, salt, baking powder, baking soda and spices in a bowl, use a whisk, mix well and set aside.
  3. In an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after every addition. Continue beating until very light and fluffy. Beat in pumpkin.
  4. At a low speed, beat in flour mixture until combined.
  5. Turn batter into prepared pans, dividing evenly and bake for 65-75 minutes or until cake tester comes out clean. Let the loaves cool in a pan for about 10 minutes then turn out on wire rack to cool completely.
  6. Fresh out of the oven, the loaves have deliciously crisp crust. If they last more than a day, you can toast individual slices to get same fresh-baked effect.

Ms. Sheridan’s Chruscikies

Ingredients:

  • 3 egg yolks
  • 1 whole egg
  • ½ tsp. salt
  • ½ cup confectioners sugar (powdered sugar)
  • 1 tbsp. imitation rum extract
  • 1 cup flour

Procedures:

  1. Mix egg yokes together.
  2. Add one whole egg.
  3. Add salt.
  4. Add 1 tbsp. of imitation rum extract.
  5. Mix ingredients that have been added.
  6. Add one cup of confectioners sugar (powdered sugar).
  7. Mix in the sugar.
  8. Mix in one cup of flour.
  9. Cover and refrigerate over night.
  10. Pat the dough with lots of flour.
  11. Roll out dough until it is thin enough to see the table through it.
  12. Cut the dough into strips.
  13. Twist the strips carefully in the middle.
  14. Fry the strips until they are golden brown.
  15. Let the cookies cool off for at least 5 minutes.
  16. Lightly coat the cookies with powdered sugar. Be careful cookies are very delicate.
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