Beat eggs until light in color, gradually add sugar, salt and vanilla. Then add milk and water. Stir in rum (brandy, bourbon or rye may also be used). Cover the nog and ripen for 24 hours in the refrigerator. Stir again and garnish with whipped cream, a cinnamon stick and sprinkle with nutmeg.
(1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
Grated Parmesan Cheese
(8 oz.) refrigerated crescent dinner rolls
finely chopped fresh parsley
Heat oven to 350°F.
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.
Preheat oven to 400 degrees. Prick sweet potatoes all over with a fork. Place on a rimmed baking sheet. Bake until very tender when pierced with a knife, 1 hour. When cool enough to handle, halve sweet potatoes. With a spoon, scoop out flesh (discard skins); transfer to a food processor. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.
These gorgeous, light, buttery rolls were originally served at Boston’s historic and famous Parker House Hotel, the very same hotel that created the Boston Cream Pie and served these delicious creations to Oliver Wendell Holmes, Henry Wadsworth Longfellow, and Ralph Waldo Emerson.
The Omni Parker House is an incredible hotel and if you’re ever in Boston overnight, I highly recommend staying there. It’s charming and beautiful. The rooms are elegant, classic, simple and reminiscent of an old turn of the century hotel. And do make sure you have room service bring you some Parker House rolls and pie!
Parker House Rolls / Bread Machine Version
3 cups bread flour
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1/2 cup butter, softened, Do Not Use Margarine*
1 large egg (Whisked)
3/4 cup water (120F*)
2 tablespoons water (120F*)
Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
Meanwhile, put 1/4 cup butter in baking pan.
Melt butter over low heat.
Tilt pan to grease bottom.
When cycle is complete, remove dough from machine to lightly floured surface.
Roll out dough 1/2-inch thick.
With floured 2 3/4-inch round cutter, cut dough into circles.
Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
Arrange folded dough in rows in pan, each nearly touching the other.
Knead trimmings together; re-roll and cut more rolls.
Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
Remove from pan and let cool on wire rack.
Brush With additional butter if desired.
1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded)
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, roughly chopped
Nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter, room temperature
Coarse salt and ground pepper
2/3 cup cider vinegar
1/2 cup packed dark-brown sugar
1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for pan gravy.