A few weeks ago The Visitor staff enjoyed lunch with the diocesan Catholic Charities communications staff, some of whom we’d been working with for a while but had not had an opportunity to meet before. I discovered that Trina Dietz, their communications specialist, started a blog — Trina’s Recipes — a couple of years ago as a way to record and share her family recipes.
Trina’s blog is a lot of fun — it showcases her sparkling personality as well as the recipes she and her family treasure. Instead of including the recipes as I usually do, I decided to simply share a few links to her blog in this posting. CJK
Trina has been brining her turkey for several years, an idea she learned from Alton Brown — of whom she is a devoted fan. She and her husband, Eric, now the turkey preparers of their families, like the results of “marinating” the bird in a mixture of salt, brown sugar, orange juice and water for six to eight hours before roasting it by starting with a hot oven and turning the temperature down after half an hour.
Trina didn’t grow up eating cranberries. But since she started making them with this super-simple recipe, she became a cranberry convert and so did her kids and her brothers, whom she describes as really finicky.
Trina always loved her Aunt Mary’s pecan pie. When she asked her aunt for the recipe she found out it came from the side of a Karo syrup bottle. (I remember that recipe from my childhood, too. It’s a good one!)
A note from Carol: If you decide to prepare your turkey “the traditional way,” and find you have questions, consult the Butterball website. It’s an excellent resource for all cooks, whether new or experienced. The site has lots of recipes and ideas, tips and how-tos. And Butterball has short videos on choosing, thawing, stuffing, roasting and carving a turkey as well as using the leftovers.
On turkey roasting day, consult the Butterball Turkey Talk-Line (1-800-288-8372). It can be an extremely helpful hotline for those last minute questions.
No comments:
Post a Comment