The joys of a holiday meal with family and friends can be less than abundant if you're the one putting the meal on the table. But don't worry -- your loved ones are forgiving, and most any culinary crisis can be patched over. Here's our quick fix guide to the most common emergencies. The Pilgrims had the Wampanoag to help them through the first Thanksgiving; you have us.
The Turkey Is Still Frozen
Give it a bath. You can safely speed up thawing by soaking the wrapped turkey in a sink full of cold water. Change the water every half hour or so. If you're starting with a rock-hard bird, you'll need thirty minutes per pound, so give yourself some time.
I Don't Know If the Turkey Is Done
If you don't own an instant-read thermometer, now is a good time to pick one up. It's really the only foolproof method for checking doneness. The thickest part of the thigh should be at least 170 degrees F, the breast 160. If you have to improvise, try slipping a knife deep into the thigh; the juices should run clear.
The Turkey Is Unevenly Cooked
If the breast is ready but the dark meat still undercooked (it happens to the best of us), slice the legs off and give them some extra time in the oven, preferably in a small roasting pan.
We're now in the last push before Thanksgiving. There's no time to carefully make marzipan treats or tasty maple concoctions. But there is still the possibility of sweetness without resorting to the old-school pie baking. Simply put down the pie shell, find a pumpkin-shaped pan and whip up a delicious, show-stopping cake.
The orange squash is one of the most undervalued delicacies in the world of food. By adding it to a cake, you get all the rich and spicy flavor contrasted with vanilla or chocolate. Since this is a cake, it can be made ahead of time -- freeing up the oven for the last-minute fare -- and adds some three-dimensional whimsy to your holiday table.
I love savory hot foods and miso soup is the perfect rainy day dish to fill the tummy and help you shake off the chill. Even if you aren't in the mood for visiting your local sushi bar, you can still make miso at home.
Miso soup is one of those mysterious dishes that might look hard to prepare, but in fact is the easiest thing in the world -- and it just happens to be low in fat and calories. You can find the paste in your local health-food store and as long as you store it in an airtight zipper-lock bag, it will store well for months in the meat drawer of your fridge.
The only downside to miso is the sodium content. Health professionals say to stay under 2,300 milligrams of salt a day, that's 1 teaspoon. In most packaged miso pastes, one tablespoon can contain up to 750 milligrams alone. So, look for the reduced-sodium or light version that still has the rich flavor with a lot less salt. Get my recipe for spicy miso soup after the jump.
Chocolate contains a variety of substances, which definitely have an effect on the mind or body chemistry. These include compounds like theobromine, the primary alkaloid in cocoa and chocolate also stimulates the heart and has many therapeutic uses.
People associate the "chocolate high" with the theobromine content, which oddly enough has a stronger biochemical effect for horses and is normally banned in horse racing since it's considered to give them a competitive edge.
Tryptophane, an essential amino acid and precursor to serotonin, that most people associate with turkey, can also be found in chocolate. Tryptophane can help to calm and relax the body, but I like chocolate simply for the fact that it's an easy way to spoil yourself! Get my recipe for Mexican hot chocolate after the jump.
Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the proprietress of LeNell's liquor store. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.
My first truck load of household goods has arrived at Casa Cóctel, my new home in Baja, Mexico. As I am unpacking my vintage Playboy collection and eagerly awaiting the arrival of my bourbon collection, I am reminded of one of my favorite drinks of all time.
Several years ago for my birthday, Miss Flighty Alberta Straub combined both her jamaica and her famous "Spa Mix" with other delicious ingredients in what she calls her Playboy Bourbon Cooler.
When she first sent me the instructions to prepare this drink for my birthday party, I was so nervous about getting every detail perfect. I was a bit intimidated about finally meeting this famous bar personality who had made plans to come to my former shop LeNell's in Brooklyn to host not only my birthday, but the store's anniversary.
As we assembled all the ingredients in some of my beautiful antique punch bowls and got to know each other better, I realized there was no need for the fear of not getting it all "perfect." It's not always about having an exact recipe, but understanding flavor and pleasing guests. Important lesson, indeed.
One of the biggest secrets of the baking world is that some of the most impressive treats are often quite easy to make -- especially when marzipan is involved. That thick and nutty almond paste offers a flavor perfect for Thanksgiving treats, and can easily be molded into any number of holiday-specific nibbles, whether you're an old sculpture pro or feel that you have two left hands.
Eating with your fingers is fun -- I'm not embarrassed to do it, even in public. That's one of the reasons why bar food, along with the spicy, crunchy salt coating, is so darn satisfying.
I don't believe in giving up anything when it comes to food, but I don't want my nibbles to take up my whole allotment of fat for the day. I created this version of jalapeño poppers that are baked but still have the yummy contrast of creamy filling with crunchy breadcrumb coating.
When we think of Thanksgiving, thoughts usually turn to lavish feasts and a celebration of all things savory. But just as much as this November holiday is a time to come together for massive meals, it's also the perfect time to infuse fall flavor with a dollop of sweetness. Over the next few weeks, I'll be dipping into some fun and easy ways to sweeten up your Thanksgiving, and first up: Hard Maple Syrup Candy.
Maple syrup is the perfect ingredient for Thanksgiving. The turning maple leaves are a staple of fall decorating, the flavor of the syrup is sweet, natural and divine, and the dark and rich brown hue is perfect for the holiday table.
Yet most recipes out there insist on turning that syrup into a crystallized Maple Sugar Candy. Of course, those are great nibbles, but simplifying the recipe and letting that syrup harden offers an equally sinful snack that melts on the tongue and is as decorative as it is tasty.
Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the proprietress of LeNell's liquor store. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.
While unpacking into my new home in Mexico, my drink making options remain limited. We still await the delivery of my wine and spirits collection. No drinks possible with original Amer Picon, Red Hook Rye or Old Schiedam genever just yet.
I have grown accustomed to having hundreds of bottles of liquor and wine on hand to experiment with every day. When faced with limited supplies, our creativity can often open up combinations we normally would not consider. However, I've just honestly been too exhausted from this move to get very creative these past few weeks. Having easy yet delicious old favorites on hand gets us through hard times.
All the stress from this major over-the-border move from New York to Baja, Mexico, has taken its toll on my body. I cannot afford a real spa visit, but I have a spa-mix recipe. Bartender Alberta Straub's famous "Spa Mix" is one of those easy standby's that's healthy and so versatile when you don't have a pantry full of esoteric liqueurs and bitters on hand.
The traditional ginger bread house can be as simple as four walls and a roof stuck together with icing. If you're looking for something more spectacular, check out "The Gingerbread Architect" by Susan Matheson and Lauren Chattman, authors who recreate 12 iconic American homes -- from a Greek Revival antebellum plantation gingerbread house to an urban brownstone. Jennifer Lindner McGlinn gives instructions on a Betsy Ross gingerbread house and a gingerbread church in her book "Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream and Candy."
Wendy Copley shares her tips for making the gingerbread house shown above on her blog Wendolonia. Get started with AOL Food's gingerbread house recipe.
Halloween is almost here. The costumes are coming together, the ghosts are swooping in, the kiddies are getting restless and there is simply no time to make fancy graveyard cupcakes or malted eyeballs. But Halloween-themed brownies and blondies are still a snap! When time is of the essence, witch fingers are a great treat to whip up, and they will certainly elicit kudos from the crowd.
These crunchy Halloween cookies have run their way back and forth across the Web, but we've come up with twists and style updates that are sure to please. Hit the jump and visit the gallery for inspiration.
There are very few nights when I sit down to a homecooked meal that does not include a salad that reflects the season. Even if I put little effort into the main dish, I always have fun creating new dressings and salad combinations. While there are hundreds of salad dressings on supermarket shelves, I encourage you to make your own. Not only are they better for you, homemade dressings are simple to prepare and have a delicious, clean flavor.
Fall is full of some of my favorite ingredients, and the colors and textures of all the seasonal fruits and vegetables create amazing salads. Grilling pears and apples adds a smoky flavor, and a good quality cheese and simple dressing brings the dish together. You can top salads with toasted nuts, pomegranate seeds or even pumpkin seeds. Grilled portobello mushrooms also lend a nice, earthy flavor during the cooler months.
Get creative with seasonal ingredients, buy local and use fall nights to create delicious grilled dinners for your family and friends.
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