Brigadeiros
This Brazilian dessert (brigadeiros) is called chocolate fudge truffles here.
Recipe:
One 14 oz can sweetened condensed milk
1/4 cup cocoa powder
1/4 tsp salt
2 tablespoons butter
Heat the first three ingredients in a skillet on low heat. Stir constantly until it thickens and pulls away from the bottom of the pan. (@15min) Remove from heat, and stir in butter. Set aside and let cool.
With buttered hands, roll into small balls and then roll them in sprinkles of your choice. Feel free to put cherries, nuts or other deliciousness in the center. Enjoy!
LOW HEAT is the key here. It is not fast, but well worth it.
Recipe Shared by Erich Coleman. Erich is a private chef working for a UF Greek house. Erich has been cooking for decades and loves international foods and desserts. Check out his instagram: https://www.instagram.com/susheelover/
Spicy Green Bean Casserole
Recipe:
1/2 cup French-fried jalapenos: That's right, typically I order these online ahead of time, but they are sometimes available at Publix around the holidays
1/2 cup French-fried onions: These you can find at any grocery store, at any time of year.
2 drained cans of Green beans
A can of condensed cream of mushroom soup
1 cup shredded Cheese: I use shredded pepper jack cheese but you can use any shredded cheese you like.
If you want to do the most
· Optional ingredients: sauteed mushrooms, onions, garlic, or jalapenos, Crumbled bacon, Parmesan cheese, black pepper, chipotle powder, or green chile to taste
1. Mix the beans and soup in a microwave-safe bowl and microwave until warm.
2. Stir in half the cheese. Microwave until melted and well-blended.
3. Transfer to a prepared baking dish. Top with fried onions, fried jalapenos and remaining cheese.
4. Bake in the preheated oven until the cheese is melted and the onions are brown.
In an oven preheated to 350 degrees F, this canned green bean casserole should be perfectly cooked in about 10 minutes.
Recipe shared by Jennifer Cassidy, Owner of Club Synergie Natural Skin & Body Spa.
Fabulous Brine for a Perfect Turkey
Recipe:
14–16-pound turkey
1 cup kosher salt
2/3 cup light brown sugar
1 gallon vegetable stock ( or chicken stock)
1 tablespoon black peppercorns (or 1.5 teaspoons ground black pepper)
1.5 teaspoons allspice berries 1 tablespoon candied ginger
1 gallon of ice-cold water
3 days before cooking, thaw turkey in refrigerator.
Combine vegetable/chicken stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in large stockpot over medium-high heat. Stir occasional, bring to a boil. After boiling for few minutes, remove from heat, reduce to room temperature.
Combine brine and ice water in container. Place thawed turkey (innards removed) breast side down in brine. Make sure turkey is fully immersed, cover, refrigerate for 24 hours, turning once.
Preheat oven to 500 degrees. Remove turkey from brine, rinse thoroughly with cold water.
Discard brine.
Place turkey on roasting rack in half sheet pan, pat dry.
Fit pads of butter, thin apple slices, and fresh rosemary sprigs directly under turkey skin.
On lowest rack, roast turkey at 500 degrees uncovered for 30 minutes, reduce temperature to 350 degrees, roasting until internal temperature is 161 degrees.
Remove from oven, let turkey rest for at least 15 minutes before carving. Enjoy!
Recipe shared by Steffanie Crockett, Owner of Prost Photography