Archive for the ‘Holidays’ Category
Turkey is celebration food. And this weekend I had much to celebrate, including a new kitchen! Beautiful granite countertops, stainless appliances, a gas range — and a dishwasher! — make this a wonderful place to cook a Thanksgiving meal. And my 12-pound, free-range turkey from Whole Foods did not disappoint: the meat was flavorful and moist, the skin golden crisp.
I stuffed my bird with two whole lemons, garlic cloves, rosemary sprigs, green onion, and parsley. For beneath the skin, I created a rub of sea salt, cracked pepper, sage, oregano, thyme and garlic. And in an unusual twist, I took a page out of my mother’s cookbook and covered the bird in cheesecloth soaked in a butter, white wine, orange juice glaze.
The cloth kept the skin infused with flavor as I continued to moisten/baste it every 30 minutes or so. Parts of it did turn dark brown, and I was concerned about it burning, but it didn’t matter. About 2 hours into the roasting, I removed the cloth and let the skin get crispy. The result was amazing.
In my family, Tea Ring is one of those sweet breakfast treats that never sticks around very long after it comes out of the oven. It has almost legendary appeal for it’s crispy outer frosted crust and chewy, slightly-sweet filled inside.
The warm, chewy pastry can be swirled with raspberry and cream cheese (shown here), cinnamon, raisins and nuts, or an orange-almond filling.
The Legendary Tea Ring
1 loaf frozen sweet bread dough
1 can fruit filling
chopped nuts, if desired
orange rind, if desired
cake pan or pie pan
(1) Thaw out the frozen bread dough in a plastic bag overnight in the refrigerator.
(2) Flour a flat surface and roll out dough into a rectangle.
(3) Spread 1/2 can of filling onto the dough. Sprinkle generously with cinnamon and other desired toppings.
(4) Roll up dough tightly along the long side, and put the rolled “rope” of dough into a greased pan and connect the ends.
(5) Snip the ring ever 2 inches all around — this creates the openings to expose the filling as it rises. Then, cover with plastic and put in the refrigerator.
(6) Before you go to bed, take the pan out, cover with a towel, and set to rise overnight.
(7) In the morning, bake in a preheated oven at 350 for 20-30 minutes. When it’s golden brown on top, remove from the over and brush with butter. Let it cool before frosting.
Tea Ring Frosting
1/4 cup softened butter
2 cups powdered sugar
1 teaspoon vanilla
a splash of cream or milk, if needed
*Combine these with a whisk or mixer to a creamy consistency.