Danish

Christmas Danish

Makes 2 dozen

The  flaky pastry known as Danish pastry originated in Austria.  It is a year-round favorite, but decorated with colored sprinkles it becomes a festive dessert or breakfast 
bread suitable for the Christmas season.

1 1/2 cups butter

On wax paper, spread 1 ½ cups butter into a 10 x 12 inch rectangle.  Chill 1 hour.

1 cup warm water

2 teaspoons sugar

2 pkg or 2 tablespoons of Active Dry Yeast

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and Active Dry Yeast.  Let stand 10 minutes, then stir well.

½ cup milk

¼ cup butter

½ cup sugar

1 ½ teaspoons salt

2 eggs separated

¼ sup cornstarch

1 ½ teaspoons of grated lemon peel

3 to 3 ½ cups of unsifted all-purpose flour
                      

Meantime, combine milk and   ¼  cup of butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in ½ cup sugar, salt cornstarch and lemon peel.

Add liquid to dissolved yeast.  Add 2 egg yolks, 1 egg white (reserve remaining egg white) and 1 ½ cups  flour.  Beat until smooth.  Stir in an additional 1 ¾ cups (about) flour to make a  stiff batter; stir just until blended.  Cover tightly with aluminum foil; chill about 1 hour.

On lightly floured board, roll chilled dough into a 12 x 16 inch rectangle.  Place butter on 2/3 of dough.  Fold uncovered third over middle section; cover with remaining third.  Give dough a quarter turn; roll into a 12 x 16 inch rectangle; fold as above.  Turn, roll and fold once more; chill 1 hour.  Repeat procedure of 2 rollings,  foldings, turnings and chillings two more times.  Then refrigerate overnight.

On a lightly floured board, divide dough in half.  Roll ½ the dough into a 15 x 6 inch rectangle.  Cut 12 strips, 
15 x ½ inch .  Twist each strip and form into a circle, sealing ends well.  Place on greased baking sheets.  Repeat with remaining piece of dough.  Cover lightly with plastic wrap; refrigerate overnight.

Combine reserved egg white with 1 tablespoon water.  Brush rolls with egg white mixture.

Bake in moderate oven (375 degrees) about 15 to 20 minutes, or until done.  Remove from baking sheets and cool on wire racks. Frost with confectioners’ sugar frosting and decorate with coloured sprinkles.

(Dutch oven works well for making a double recipe)

2021 update

Jenny made a lemon curd to go along with the danish.  Can be added to the top of the danish or as a dipping sauce.

https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Roast Turkey Tips

To Thaw a Turkey

Allow 5 hours per pound in the frig or 1 hour per pound submerged in cold water.  We always try to plan the thaw for an overnight so that it can be put in the frig the next day when the thawing is very close to completion to avoid the turkey being completely thawed in the middle of the night.

To Roast a Turkey

The magic number is 180 degrees in the thickest part of the inner thigh being careful not to touch the thigh bone. (We have seen 165 degrees in many articles as the cooked temperature but have found we prefer 180 degrees.)
Some other numbers to go by are:
14 pounds (6.25 kg) = 4 to 4 1/2 hours
18 pounds (8 kg) = 4 1/4 to 4 3/4 hours
22 pounds (10 kg) = 4 1/2 to 5 1/4 hours
Although we have been unable to verify the information fresh turkeys seem to take longer to cook.
We like to roast in about three stages-
Start the turkey covered with foil at 350 degrees for an hour or two.  Open the foil gradually over the next hour or two and turn the temperature down to      
325 degrees. For the last hour or so gage the browning and doneness of the turkey and turn the temperature back up to 350 degrees. Decide whether to cover or not.
During the roasting basting helps to maintain moistness and give that wonderful brown look to the turkey.

Ingredients for Grandma's Stuffing

La farce de grandmaman

dry bread cubes
sautéed sausage meat, onions and celery
lots of sage
a bit of brown sugar
other spices you have on hand (oregano, thyme, parsley, chives...)
salt and pepper
chicken broth or water