Maple Roasted Vegetables

Maple Roasted Vegetables

We adore our Roast Potatoes here in the Parsons household but truth be told, whenever they are in the oven they are most likely always sharing space with other roasted vegetables too, especially carrots and parsnips. After a visit to our local farmers market last week, Sunday dinner got this beautifully colorful addition to our Lemon Sage Butter Roasted Turkey.

I only add the maple syrup to these vegetables after they are partially cooked so that the sugar in the syrup does not burn. This allows the veggies to develop a little caramelization before the light glaze of maple syrup finishes them off.

Maple Roasted Vegetables

Maple Roasted Vegetables

Recipe by Barry C. Parsons

Roasted Autumn vegetables with a light lemon, maple glaze.

Prep time: 15 minutes
Cook time: About 60 minutes
Total time: 75 minutes
Yield: Serves 4-6 as a side dish.
Ingredients

• 2 carrots, thickly sliced
• 2 parsnips, thickly sliced
• 1 large red onion, cut in wedges
• 1 lemon
• 1 small butternut squash, cut in chunks
• 4 cloves garlic, unpeeled
• 6 yellow beets, quartered
• 4 tbsp olive oil
• pinch salt
• pinch black pepper
• 2-3 tbsp pure maple syrup

Cooking Directions

1. Toss all of the ingredients, except the maple syrup together with the olive oil.
2. Roast in a single layer in a 350 degree oven for approximately 1/2 hour.
3. Squeeze the roasted lemon over the rest of the vegetables and add the maple syrup.
4. Toss together well to coat all the vegetables and roast for about another 30 minutes or until all of the vegetables are fork tender.
5. Toss the vegetables several times during the last of the cooking time to glaze the vegetables in the maple syrup.

Lemon Sage Butter Roasted Turkey

Lemon Sage Butter Roasted Turkey

Thanksgiving may still be a ways away for our American cousins south of the border but it is right around the corner for us here in Canada, so with one of the biggest turkey days of the year at hand, here's a delicious idea for a very flavorful roast turkey that your guests will love. The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey. The cavity of the turkey gets stuffed with extra aromatic lemon and sage do that the flavor infuses from inside and out. If you're looking for an easy and delicious way to depart from your traditional roast turkey, this is the recipe you need.

Some delicious Maple Roasted Vegetables are pictured with this tasty turkey too.

Lemon Sage Butter Roasted Turkey

Recipe by Barry C. Parsons

The lemon sage butter gets tucked under the skin of the bird to infuse its flavor directly into the meat while adding extra moisture to ensure a succulent, juicy turkey.

Prep time: Aproximately 20 minutes.
Cook time: Aproximately 20 minutes per pound.
Total time: Dependent on turkey size.
Ingredients

• One 10-15 pound turkey
• 3/4 cup butter
• zest of one lemon, finely minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh sage, (or 1 tsp dry sage if fresh is unavailable)
• 1/2 clove fiinely minced garlic (optional)
• 1/2 lemon
• 3 springs fresh sage
• 1 small onion, or large shallot cut in chunks

Cooking Directions

1. Preheat oven to 350 degrees F.
2. Beat together the butter, lemon zest, salt, pepper, sage and minced garlic until well combined.
3. Loosen the skin on the breasts and thighs of the turkey by very gently pushing your fingers between the skin and the meat. Be careful not to tear the skin.
4. Using about a tablespoon of the lemon sage butter at a time, gently push it under the skin all over the turkey.
5. Pat the outside of the turkey to distribute the butter as evenly as you can all over the bird.
6. Place the onion (or shallot), lemon and sage sprigs in the microwave for a minute or so to get them heated before stuffing them into the body cavity of the turkey. Preheating them helps these aromatics begin to immediately start infusing their flavors as the turkey roasts.
7. Tie the turkey legs together with butcher string and tuck the wing tips under the turkey.
8. Place the turkey on a roasting rack and roast UNCOVERED until the turkey is completely cooked. It is not necessary to baste this turkey.
9. Turkey generally takes about 20 minutes per pound to be completely cooked but sometimes an unstuffed bird will roast more quickly. I ALWAYS use a meat thermometer to ensure that the internal temperature at the center of the thickest part of the breast and thighs has reached 170 degrees F. Avoid hitting a bone with your thermometer as this can give an inaccurate reading.
10. ALWAYS let your turkey rest under a tent of aluminum foil for 20 minutes before carving. This step is essential for a juicy turkey; carving a turkey too early can result in drier meat, especially breast meat.

Lemon Rosemary Brined Roasted Turkey

Lemon Rosemary Brined Roasted Turkey

We may be well into June and our family does a lot of barbequing over the summer months but it's not all about the backyard grill just yet. There is still plenty of time to enjoy a good roast dinner as we did last night with this very flavorful roast turkey dinner. Juicy roast turkey with roasted potatoes, gravy and traditional Newfoundland summer savoury stuffing is probably my favorite meal and my preferred method for getting a perfectly roasted juicy turkey to brine it overnight.

Brining will add extra moisture to the meat and deeply season it at the same time. At the same time it is very easy to infuse the meat with subtle herb, citrus or other flavors by inviting them into the pool along with the salt and pepper. To extract all that flavor, I like to steep the herbs and other ingredients into a sort of tea to add to the brining mixture. 

The brining is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. For a little extra citrus boost, I roast the turkey with a lemon stuffed into the cavity along with some onions, garlic and rosemary. This recipe does not overwhelm the natural flavor of the turkey at all but gently compliments it with aromatic scent and flavor.

10-12 pound fresh turkey

You will need a food grade plastic bucket or large pan, big enough to completely submerge the turkey in the brine for this recipe.

Brine Mixture

6 quarts or liters of very cold water (A little more if needed to cover the turkey completely)

1/2 cup table salt

1/2 cup brown sugar

1/4 cup honey

Stir well to completely dissolve the sugar and salt.

Add 1 liter of this mixture to a pot along with:

6 sprigs fresh rosemary

2 large sliced onion

4 cloves garlic sliced thin

zest and juice of two large lemons

6 tbsp whole black peppercorns

Simmer for just 5 minutes before returning it to the rest of the brine mixture.

Wash the turkey well and completely submerge the turkey in the bucket of brine. A plate with a couple of heavy cans of tomatoes or beans placed over the turkey will help keep it submerged. Place in the refrigerator overnight or for at least 6 - 8 hours. I remove one of the shelves in the fridge to fit my bucket in.

After brining the turkey, remove it from the brine and pat it dry with paper towels. Place on a rack in a roasting pan, truss the turkey with butcher twine (or just tuck the wing tips in under the turkey and tie the legs together to simplify things.) There is no need to add additional salt or pepper, the brine has already seasoned the meat throughout. Rub the surface of the turkey with a couple of tablespoons of butter. To the cavity add:

1 onion quartered

2 cloves garlic, sliced

1 whole lemon, stabbed with a fork several times

2 sprigs rosemary

Do not cover the turkey. Open roast the turkey in a preheated 400 degree F oven for 1/2 an hour before reducing the temperature to 350 degrees F. Brush the turkey with melted butter about every 30-45 minutes to get a nicely browned skin. After reducing the heat, continue roasting for about an additional 2 hours or until the internal temperature of the thickest part of the breast meat reaches 185 degrees F on a meat thermometer; this could be more or less time depending on the actual size of the turkey you are roasting. Using a meat thermometer is the best way to make sure your turkey is  completely and safely cooked. Remove from oven and cover with aluminum foil and allow the turkey to rest for 20 minutes before carving. This resting period is ESSENTIAL!

NOTE: Although it is traditional in Newfoundland cooking to roast a turkey in a covered roaster, this is a sure way to ensure a dry, overcooked turkey. I NEVER roast a turkey covered, always leaving it to open roast in the oven. This crisps the skin and seals in all the natural juices, creating a turkey that bastes in its own juices. I also ALWAYS use a meat thermometer to test if the turkey is cooked. Open roasting as well as getting the meat to 185 degrees F and properly resting the turkey before carving, is the best way to prepare a juicy, succulent turkey. If you don't own a meat thermometer, you should. It is the safest way to ensure poultry is fully cooked and very useful for getting that perfect medium rare prime rib roast beef too; it's a kitchen essential for sure.

After the turkey has rested, I still make gravy from the pan drippings and my own frozen turkey stock that I always have on hand, made from the carcass of my last roast turkey. I ALWAYS use stock and not water to make the best gravy. Low sodium or no-salt-added store bought turkey or chicken stock are also good options if you don't have your own homemade stock available but be sure to make some from the remnants of this turkey and freeze in plastic containers for soup or to make the most delicious turkey gravy next time. I still thicken my gravy the way my grandmother did with a slurry of flour and water. I despise corn starch thickened gravy; you will never find it at my house.

Perfect Pecan Pie

Perfect Pecan Pie

This is my favorite pie. I've been making it for 30 years or more and it is always on my table on Christmas Day as a treat for myself and  some other Pecan Pie lovers in my family. I am a bit of a nut nut I must admit which accounts for a large part of why I love it so much.

Although my love for this pie is well established, we have a very intermittent relationship because I simply cannot resist this one so I don't make it all that often. It is one of those desserts that I covet and uncharacteristically do not willingly share. If it is in the fridge, it calls to me and I find myself making several trips , knife in hand, to cut small slivers which I eat throughout the day. I would probably polish an entire pie off in two days in tiny slices if left to my own devices. Little slices don't count anyway....right? 

Perfect Pecan Pie

Preheat oven to 350 degrees F

Pastry for 10 inch pie shell

Butter Pastry

• 1 cup very cold butter cut in small cubes
• 2 ½ cups flour
• 2 tbsp brown sugar
• ½ tsp salt
• 1/3 to 1/2 cup ice water + 2tbsp white vinegar added (Only enough liquid to make a dough form.)
• 1 tsp vanilla extract

Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 - 14  inch round and place in the bottom of a deep 10 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to a half inch past the edge of plate. Fold the ends under and finch with fingers or fork to shape the edges into whatever design you like best. Place in freezer while you prepare the filling.

Filling

In a large bowl whisk together for 2-3 minutes until the brown sugar is dissolved:

• 4 large or extra large eggs (or 5 medium, or 6 small)
• 1 ½ cups lightly packed brown sugar
• 1 ½ cups dark corn syrup
• 2 tsp vanilla extract
• 1/2 cup melted butter

Stir in:

• 1 1/2 cups pecan halves

Bake for 40 -50 minutes or until the center is set and jiggles like jelly. Cool completely before serving.

Super Moist Carrot Cake & Cream Cheese Frosting (reuploaded)

Super Moist Carrot Cake

(I'm reposting this recipe to add the new video to it)

I absolutely adore this carrot cake recipe. It's super easy and never lets me down. It's a basic carrot cake that doesn't have a lot of "stuff" packed inside of it so it is definitely a crowd-pleaser. It is soooo soft and moist (finely grated baby carrots is the trick!).

Everytime I make this cake I find myself sneaking into the kitchen and cutting little thin slices and before I know it the whole cake is gone! The cream cheese icing is creamy with just the right amount of sweetness to compliment this carrot cake.

I got this recipe from my sister Nikki. She doesn't bless us with her cooking much, but when she does it is always a hit.

Feel free to add in raisins, pineapples and coconut if you like that in your carrot cake.


Ingredients:
Carrot Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal® all-purpose flour
2teaspoons ground cinnamon
1teaspoon baking soda
1teaspoon vanilla
1/2 teaspoon salt
2 1/2 to 3 cups cups finely grated baby carrots
1 cup coarsely chopped walnuts (optional)

Watch me make this super moist homemade carrot cake from start to finish!

Click here for the cream cheese frosting video & recipe!

Directions
1.)Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.

2.) In a seperate bowl,  add flour, cinnamon, baking soda and the salt; Whisk to combine.

3.) Add dry mixture into wet mixture a little at a time. Mix to combine.

4.) Add vanilla and stir in the carrots.

 5.) Pour into pan(s).

6.) Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.

7.) Frost cake. Store in refrigerator.

Southern Pecan Pie Recipe

Southern Pecan Pie AKA Ova' Yonda Pecan Pie

Pecan pie is such a simple pie to make yet so many people seem to struggle with getting the right balance of sweetness, the perfect firm, yet soft texture and the right nut-to-filling ratio. Yep, sometimes the easiest recipes can be a pain in the ass!

This homemade pecan pie recipe (with a few personal alterations) has been in our family for as long as I can remember. It's a trusty old standby that hasn't let me down yet. When newbies to the family taste it for the first time it gets a lot of "now that's a pecan pie!" remarks. This recipe gets passed around a lot during the holidays and somewhere got the name "Ova Yonda Pecan Pie".  I've tried other pecan pies and this one continues to be my favorite. Easy, pure comfort.

What I love about this pecan pie recipe is that it starts with a flavorful, homemade crust that goes so well with pecan pies. The filling sets to perfection with a sweetly balanced caramel vanilla flavor. The toasted pecans are crunchy (none of those chewy pecans here!) It's just a simple, well-balanced pecan pie.

Watch me make this fabulous southern pecan pie from start to finish

Preheat oven to 350 degrees

INGREDIENT
1 pie crust shell (click here for my pie crust recipe)
1/2 cup of light corn syrup
1/2 cup dark corn syrup
1/2 cup white sugar
1/2 cup dark brown sugar
1/8 teaspoon salt
1 teaspoon Mexican vanilla blend
1 Tablespoon  flour
1/4 cup butter, melted

3 eggs

1- 1 1/2 cups chopped pecans, toasted

Note* How to toast pecans for pecan pie: Spray a cookie sheet generously with cooking spray. Spread the pecans into a single layer. Bake in a preheated 350 degree oven for about 5 minutes or  just until you are able to smell the pecans aroma. Be careful not the burn them. Yuck!

Note*The pie will be slightly jiggly when removed from the oven. I usually cook for 45 minutes and the filling is soft and set when completely cooled.  Let the pie set before cutting.  I don't cut the pie until it's completely cooled and set. (personal preference)

Note*You can also mix the pecans in the batter. When putting them on the top like I do, the pie may puff up while baking.  It will fall and settle as it cools so don't be alarmed.

Note*If the crust starts to get too brown, you can cover the edges of the crust with foil. I never do this when I'm using the recipe for the homemade pie crust listed above.

Note*Oh yeah, you can also use whole pecans if you'd like. I can't use them because for some reason they remind me of bugs and makes my skin crawl (don't ask. I told you I was weird) And it's easier to cut!

Here is the Mexican vanilla blend extract I used. I got it from Wal-mart and I LOVE this stuff!!!