Don't feel like messing with Beef Wellington? How about a Cheeseburger Wellington?!
Ingredients
6 ounces frozen puff pastry
1 slice bacon, cut in half
8 ounces ground beef
salt and freshly ground black pepper to taste
cayenne pepper to taste
1/2 ounce sharp Cheddar cheese
1 large egg
Directions
Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely. Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool. Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm. Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold. Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes. Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface. Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
Cheryl's Mixed Drink Corner
Hot Buttered Rum
Description
I'm a huge fan of hot buttered rum... and this one sounds yummy! And it will be an easy way to mix one up! 🙂
Ingredients
2 ounces gold rum
1 tablespoon hot buttered rum batter*
Boiling water, to top
Garnish: nutmeg, freshly grated
Garnish: cinnamon stick
Directions
Add the rum and batter into a mug. Fill with boiling water and stir. Garnish with freshly grated nutmeg and a cinnamon stick. Hot buttered rum batter: In a large mixing bowl, add 1 pound softened butter, 1 pound brown sugar, 1 pound white sugar, 1 tablespoon ground cinnamon and 1 teaspoon each ground clove and ground nutmeg. Stir to combine, then add 1 quart of lightly softened vanilla ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer.
Russ's Drink Corner
Puncher's Chance Bourbon
Description
Puncher’s Chance Kentucky straight bourbon inspired by two great American traditions: whiskey and fighting for what we believe in. This bourbon is made with heart and honor for those who know how far they’ve come. For those who started early. Stayed late. Day after day. Year after year, For those who have the courage and strength to do what others won’t.
Details
Mashbill: 75% corn, 13% rye, 12% malted barley
Proof: 115.2 (57.6% ABV)
Region: Kentucky, Oregon(?)
Color: Deep caramel
Nose: Caramel, oak, vanilla, baking spice, nuts and a touch biscuity
Russ and I enjoyed a turkey over last weekend that used a recipe similar to this, and we will use this recipe on Thanksgiving day as we have Friendsgiving with our friends!
Ingredients
1/2 cup (56g) butter
2/3 cup (160ml) hard apple cider or apple cider or juice (or beer of choice)
1 tablespoon salt
1-1/2 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1 (15 pound) (6.8kg) turkey completely thawed
Directions
In a small saucepan melt butter over medium-low heat. Stir in the cider (or juice or beer), salt, Worcestershire sauce, soy sauce, onion powder, garlic powder, and cayenne pepper. Bring to a boil and remove from heat. Fill a culinary injector with the hot sauce and inject the turkey in several spots. I also like to make sure some of the sauce is drizzled over the skin. It really helps to make the skin golden brown. Place turkey in a roasting pan and bake at 325 degrees F for 4 hours or until meat thermometer inserted in the breast reads 165 degrees F. Remove from oven and let rest 20-30 minutes before carving. (this step is very important or the juices will just go everywhere)
Cheryl's Mixed Drink Corner
New England Express
Description
The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.
Ingredients (Thyme Simple Syrup)
1/3 cup sugar
1/3 cup water
8 sprigs thyme
Ingredients (Cocktail)
2 cups apple cider
1-1/2 cups dark rum
3/4 cup fresh lime juice
1 teaspoon Angostura bitters
Club soda
8 sprigs thyme
8 lime slices
Directions (Thyme Simple Syrup)
Bring sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool. (DO AHEAD) Syrup can be made 1 month ahead. Cover and chill. ASSEMBLY: Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices. (DO AHEAD) Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.
Russ's Drink Corner
Ezra Brooks 99 Kentucky Straight Bourbon
Description
Bottled at an elevated 99 proof for an enhanced flavor profile, this pure, oak-barrel-aged Kentucky straight bourbon whiskey is charcoal filtered for a smooth, mellow finish and features a spicy, ryed bourbon mash bill.
Details
Mashbill: 78% corn, 10% rye, 12% malted barley
Proof: 99 (49.5% ABV)
Region: Bardstown, Kentucky
Color: Deep caramel
Nose: Vanilla, caramel, charred oak, peanuts
Taste: Caramel cremes, vanilla, brown sugar, toasted oak, peppercorns, peanuts
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