Holiday Brussel Sprouts

Nov 22, 2018

This is an easy recipe that combines steamed Brussel sprouts with dried cranberries and balsamic vinegar.

Brussel sprouts are a great source of fiber and are rich in vitamins K, A and C and minerals, potassium and iron.

INGREDIENTS

1 lb. fresh Brussel sprouts
a few splashes of balsamic vinegar
1/4 tsp black pepper
1/2 cup dried cranberries
salt, to taste

DIRECTIONS:

1. Wash the sprouts. Remove any browned leaves. Slice each sprout into half.

2. Steam sprouts until tender. Toss with dried cranberries, pepper, a few splashes of balsamic vinegar, and salt (to taste) while still warm.

4. Place brussel sprouts in serving bowl. Enjoy!

How to Carve a Turkey

Nov 22, 2018

It’s that time of year!  Turkey is once again the main feature of celebratory dinners during the holiday period between Thanksgiving and Christmas for many families.

If you’ve never carved a turkey before, there’s no need to panic as it is really quite easy if you follow these steps.

WHAT YOU’LL NEED
A carving knife
A carving fork
A large cutting board, preferably one with a trench that can collect juices
Serving platter
Paper towels, optional
Gloves, optional

Note: you can use paper towels or gloves if the turkey is still warm, or to secure a firm hold, but they are not necessary.

ALLOW THE COOKED TURKEY TO REST
This is important, as the time resting, about 20-30 minutes, allows the juices to cool and keep the bird moist.

POSITION THE TURKEY
On a large carving board, position the turkey so that it is breast side up with the legs pointing away from you.

REMOVE THE LEG
Using a sharp carving knife and a fork to hold the turkey firmly, cut straight down along the inside of the right leg (through the skin between leg and body). When you meet the joint, stop cutting. The joint connects the thigh to the hip. Rotate the leg away from the body and cut between the joint and socket. Remove the leg and thigh in one piece.

SEPARATE THE THIGH & DRUMSTICK
Locate the joint between the thigh and drumstick. Slice between the joint to separate the two pieces. Repeat on other leg of turkey.

REMOVE THE WING
Rotate the wing away from the body until you can see shoulder joint. Cut between the joint and socket to remove the wing. Repeat on other wing of turkey.

REMOVE AND SLICE THE BREAST
Slice the breast by cutting down along the breastbone, then outward to remove the entire breast from the turkey. Use your hand to gently pull away meat from breastbone as you cut. Repeat on other side. Cut the breast meat, against the grain, starting at the small end of the breast. You can slice the breast meat into whatever thickness you desire.

Arrange carved breast, wings, thighs, and drumsticks on a platter. Serve immediately, or cover and keep warm in an oven until ready to serve.