Sean's Scrapbook

[Dr. Sean Neville]

Apple Brined Thanksgiving Turkey


Ingredients

Brine

3 c. apple juice
1 green apple
½ navel orange
2 tbsp. coriander seeds
2 tbsp. fennel seeds
4 sprig tarragon
1 bunch thyme
2 clove garlic
2 tbsp. Old Bay seasoning
8 sage leaves
1 tbsp. whole allspice berries
2 whole cloves
1 tbsp. whole black peppercorns
2 c. light brown sugar
1 c. kosher salt
1 turkey

Herb Butter

6 stick unsalted butter
3 tbsp. thyme
3 tbsp. Parsley
2 tbsp. chives
2 tbsp. sage
salt
Freshly ground pepper



Directions

Brine Turkey: In a pot, combine all ingredients except turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from heat and add 12 cups of cold water. Let stand until cool. Add turkey and refrigerate for 12 hours.

Set a rack over a rimmed baking sheet. Remove turkey from brine and transfer it to a prepared rack; pat turkey dry with paper towels and refrigerate it uncovered for 12 hours.

Make Herb Butter: In a medium bowl, blend all ingredients except salt and pepper.

Set a clean rack over a clean baking sheet and set a large rack in a large roasting pan. Gently separate turkey skin from breast meat. Rub half of the herb butter over breast meat under the skin. Spread remaining herb butter all over skin of breast and legs; season with salt and pepper. Set breast in prepared roasting pan and tuck wings under it. Transfer legs to prepared baking sheet. Let stand at room temperature for 1 hour.

Preheat oven to 400 degrees F. Roast turkey for about 2 hours, basting every 15 minutes with melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165 degrees F in thickest part of the breast and 180 degrees F in inner thigh. Let rest for 30 minutes. Carve and serve.

[Dr. Sean Neville]

My nephew cleans up well.

[Dr. Sean Neville]

This is from a Renaissance Festival. I don't endorse running around with axes in daily life.

[Dr. Sean Neville]

Basic Cheese Fondue Recipe


2 Garlic Cloves, Cut in Half
250 ml (1 cup) Dry White Wine*
225 g (1/2 lb) Gruyère Cheese*, Shredded
225 g (1/2 lb) Emmenthal Cheese*, Shredded
15 ml (1 Tbsp) Lemon Juice
15 ml (1 Tbsp) Cornstarch
30 ml (2 Tbsp) Kirsch
2 ml (1/2 tsp) Nutmeg
2 ml (1/2 tsp) Paprika
Pepper

*You should have a little more wine and cheese on hand to adjust the consistency if needed. Add more cheese if it's too liquid, add more wine if it's too thick.

1. Rub the garlic inside the fondue pot then discard.

2. Pour the white wine and lemon juice into the pot and turn on the burner.

3. Let the wine and lemon juice warm up without boiling.

4. Reduce heat and add the shredded cheese.

5. With a wooden spoon, mix well and stir regularly.

6. Dilute the cornstarch in the Kirsch, and add remaining ingredients to the pot.

7. Add pepper to taste.

8. If the mixture is too hard, add wine. If the mixture is too soft, add cheese.

9. Dip bite-sized pieces of bread or vegetables.

10. Let the freshly dipped pieces cool off for a few seconds, then enjoy and repeat but no double-dipping!

Note: Italian or French bread (baguette) makes excellent dippers when cut into small pieces. You can also try mild green or red peppers, zucchini slices, steamed broccoli or cauliflower or whatever else you're in the mood for.

Tip: If you ask your guests to make a figure 8 while dipping, this will ensure that the cheese mixture gets constantly stirred.

[Dr. Sean Neville]

Spiked Chocolate Fondue


Ingredients

2 1/2 cups whipping cream
12 ounces chopped bittersweet or semisweet chocolate
1/4 cup orange liqueur, amaretto, hazelnut liqueur, brandy or orange juice
Assorted dippers (such as large marshmallows, graham crackers, cookies, angel food or pound cake cubes, dried or fresh fruits)


Directions
1. In a 1-1/2-quart slow cooker, combine the whipping cream, chocolate and orange liqueur.
2. Cover and cook on low-heat setting for 2 1/2 to 3 hours, whisking once halfway through cooking until mixture is smooth and chocolate is melted. Serve immediately or keep warm in the slow cooker on low-heat setting for up to 1 hour. (Mixture may become grainy if held longer.)
3. Serve fondue with desired dippers. (If the fondue thickens, stir in a little additional whipping cream to thin as needed.)

[Dr. Sean Neville]

Scottish Cranachan


Ingredients

570ml/1 pint double cream
85g/3oz porridge oats
7 tbsp whisky
3 tbsp honey
450g/1lb raspberries
fresh mint, to garnish

Method

1. Toast the oats in a frying pan, being careful not to burn them.

2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.

3. Serve in dessert glasses garnished with a few raspberries and mint.

[Dr. Sean Neville]

I took this when Josh and I visited New York last year. Sometimes, I think he's getting younger.

[Dr. Sean Neville]

Sugar Plum and Currant Crumb Tart (From my Mother)

makes a 9-inch tart

Tart dough and crumble

1 cup (140 g) superfine brown rice flour
1/2 cup (100 g) natural cane sugar
1/4 cup (30 g) millet flour
1/4 cup (25 g) almond flour
1 teaspoon fine sea salt
10 tablespoons (150 g) unsalted butter, diced into 1/2-inch cubes
2 to 3 tablespoons cold whole milk

In a large bowl, whisk together the first five ingredients. Add the butter and work it with your fingers into the flour mixture until it resembles a sand-like dough. Add the milk and stir until it comes together. It will be a soft dough.

Reserve approximately 1/4 cup of the dough in the refrigerator.

Press the dough into the tart mold starting from the bottom and going up the sides. It should be about 1/4-inch thick. Chill in the refrigerator for 30 minutes.

Sugar Plum and currant filling

1 pound (450 g) sugar plums or other small plums, halved and pitted
1 cup (140 g) red and white currants mixed
3 tablespoons natural cane sugar
2 tablespoons cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 teaspoon lime juice

Preheat oven to 350F (180C).

Toss all ingredients together in a bowl and let it rest for 5 minutes. If the fruit releases too much juice, discard some of it or the bottom will become soggy. Remove the vanilla bean.

Fill the chilled tart dough with the fruit filling. Crumble the rest of the reserved dough on top of the fruit filling.

Bake the tart for 45 to 50 minutes in the middle of the oven until the crust has a deep golden color.

Let the tart cool completely before cutting. It is very crumbly so cutting it when warm will make it fall apart easily.

[Dr. Sean Neville]

My Top Five Favorite Holidays


1. Halloween

2. Purim (with Josh)

3. St. Patrick's Day

4. James Campbell Christmas

5. Valentine's Day (with Josh)

[Dr. Sean Neville]

I don't remember when this picture was taken, but I can't argue with results.

[Dr. Sean Neville]

This is one of many unnecessary presents Ryan has bought me over the years.

[Dr. Sean Neville]

Hanky Panky Cocktail Recipe


1 1/2 ounces gin
1 1/2 ounces sweet vermouth
2 dashes Fernet-Branca

Put some ice in a mixing glass and pour in all three ingredients. Stir to chill, and strain the mixture into a chilled glass. Twist an orange peel over the surface of the drink. Garnish with the orange twist.

[Dr. Sean Neville]

Double Chocolate Espresso Cheesecake


Ingredients

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans


Directions:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.

In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.

Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans. Yield: 16 servings.

[Dr. Sean Neville]

Chocolate Strawberry Truffle Brownies


Ingredients

1-1/4 cups semisweet chocolate chips
1/2 cup butter, cubed
3/4 cup packed brown sugar
2 large eggs
1 teaspoon instant coffee granules
2 tablespoons water
3/4 cup all-purpose flour
1/2 teaspoon baking powder
TRUFFLE FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/4 teaspoon instant coffee granules
1 package (8 ounces) cream cheese, softened
1/4 cup sifted confectioners' sugar
1/3 cup strawberry jam or preserves
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening


Directions

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter.

Spread evenly in a greased and floured 9-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.

Meanwhile, for filling, melt chocolate chips and coffee granules; stir until smooth. Set aside.

In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and jam; mix well. Beat in melted chocolate until well blended. Spread over brownies.

For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill at least 1-2 hours. Yield: about 2 dozen.

[Dr. Sean Neville]

My Halloween costume for 2015. I was Sherlock Holmes.