Alex Goldmark is a senior producer in the newsroom for New Tech City and Transportation Nation.
WNYC Listeners Suggest a Cornucopia of Thanksgiving Tips and Recipes
A low-salt brine for kosher turkeys and a French oyster stuffing recipe are just some of the tips and recipes that came in from WNYC listeners this Thanksgiving.
Wednesday, November 23, 2011
Since last Friday, WNYC has been asking experts for Thanksgiving tips and recipe suggestions. We've also been collecting favorite dishes from WNYC listeners.
Here's a selection of responses WNYC has received. Feel free to add your own in the comments section below.
Liz Kubany, of Maplewood New Jersey, is keeping kosher, but she also is brining her turkey. She cautions, in that case, you can't just use regular brine.
TIP: Since kosher meat is already heavily salted, don't make the brine too salty. "So when I make make brine," Kubany said, "I'm adjusting for the salt that has already been added to the bird." She uses "just a fraction" of the salt that the recipe calls for.
The ingredients for the brine: brown sugar, coriander seed, star anise, white pepper corn, ginger and garlic.
"I'll leave that on for about six hours," she said.
John Hessler, of the Upper West Side, tackles the intricacies of oyster stuffing.
TIP: Keep the liquid from the oysters for oyster stuffing.
He bought his 17-pound pasture-fed turkey from a farm in Maryland, and will prepare a French recipe from his wife's family for the stuffing, cooked outside the bird. "There's always a question of whether we're going to do it, but there hasn't been a year yet that we haven't," he said.
His ingredients: A dozen oysters, keep the liquid, six cups bread crumbs, or bread cubes, half pint cream, an egg, half cup vermouth, thyme, juice of 1/2 lemon. Mix and bake for 40 minutes until brown.
"It's a quite light thing. It doesn't sound it but," he said, "oysters don't take up any room."
Michele Ascione, from Brooklyn, has a favorite vegetarian main dish.
TIP: Saute portobello slices with chopped onion and celery, add a favorite meat substitute and saute till browned.
She uses a protein product called "Naked Cutlets."
"Line a saucepan with rolled out puff pastry, add sauted mixture and layer on a favorite stuffing/dressing," she said. "My family likes a pecan/apple dressing, pour a little vegetarian stock or favorite gravy to moisten and cover with another sheet of rolled puff pastry. If you're not vegan, brush the pastry with beaten egg and bake at 375 until crust is brown. All the meat eaters are intrigued and often appreciative."