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The Thanksgiving countdown begins: Desserts

01.01.70

First-time hosts no doubt are wondering how they're going to pull off a meal that even when well-planned is often chaotic; even though each of the courses on its own is no big deal -- you don't have to be a culinary genius to know how to whip potatoes or stuff a bird -- you do have to get it all on the table at the same time with some aplomb.

Seasoned cooks, conversely, might be challenging themselves to ratchet it up a notch. Comforting as family favorites may be, they also can get boring when served again and again. Maybe this is the year to dress things up with a spiffier-than-usual side dish or dessert.

Having to cook for (and hopefully impress) our own families, we in Food & Flavor can relate, though we admit our job is made a little easier by having easy access to a spate of new cookbooks celebrating the season. The good news is that recipes are meant to be shared, so in the four weeks leading up to Thanksgiving, we'll offer four versions of each of the meal's five classic components: desserts, stuffings/dressings, potatoes and other sides, and cranberries. In the spirit of equal opportunity, they'll range in scope from easy for beginners, to dishes that require a bit more technique and creativity. And with each installment, we're doing a related video.

Source: Pittsburgh Post Gazette

Recipes from Helen's Kitchen, Nov. 4, 2011

01.01.70

Now is the time to start planning your family's Thanksgiving feast! Here are some great recipes for you to add to your holiday collection! Enjoy

Old-Fashion Roasted Turkey Breast

5-7 pounds fresh or frozen turkey breast

1 medium onion, halved

1/4 teaspoon onion powder

1/4 teaspoon lemon pepper

1/4 teaspoon garlic powder

1/4 teaspoon poultry seasoning

1/4 teaspoon ginger powder

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

Non-stick vegetable spray

1-2 cups ginger ale

1/4 teaspoon salt

1 tablespoon Olive oil for top of breast

Paprika

Clean inside of fresh or defrosted turkey breast. Rub inside and outside of breast with cut onion; reserve onion halves. Mix together onion powder, lemon pepper, garlic powder, poultry seasoning and ginger. Season turkey breast well. Chop halves of onion, carrot and celery; place under breast in pan (preferably a glass pan). Wrap with plastic wrap and refrigerate overnight. Next day, spray a roaster or disposable aluminum pan with vegetable spray. Remove turkey from refrigerator, place in pan and let reach room temperature. Pour ginger ale over turkey breast. Coat the top with Olive oil and lightly salt. Sprinkle generously with paprika. Preheat oven to 500°. Oven must be fully preheated. Bake, uncovered, for only 20 minutes. DO NOT PEEK IN OVEN! For a very large breast, leave in oven 25 minutes. After initial time, turn oven off and leave turkey in oven without opening it for 1 hour and 10 minutes. Yield: 5-7 servings.

Source: Valley Advantage