New Year's Recipes

favorites from our editor-in-chief

Wendy Webb

It's almost the New Year—do you know what you're cooking? Fear not, Duluth~Superior Magazine's got you covered with three hot recipes for the big day.

Spicy Brine for a Pefect Turkey

We’ve been brining our turkey for several years, and it really makes a big difference in how tender and moist the turkey is after cooking. This is a recipe I developed, taking inspiration from one I found in Martha Stewart Living. You must have a stockpot large enough to hold a turkey, covered. You can also use a new plastic tub. But the most important thing is, it must be large enough to hold your turkey and the brine. Also, plan ahead. You’ll need to brine the turkey overnight.

6 to 8 cups water
3 to 4 cups kosher salt
5 cups sugar
1 cup diced carrots
2 stalks celery
2 onions, cut in quarters
3 bay leaves
1 to 3 oranges, cut into quarters
whole cloves
2 tsps whole allspice
Apple cider or water

Stick cloves and allspice into the orange skins.

In a large stockpot, combine water, salt, sugar, carrots, celery, onions, bay leaves and oranges. Bring to a boil.

Remove from heat and cool COMPLETELY. This is vital or you’ll ruin the turkey. You can make the brine a day ahead to ensure proper cooling, or put the whole pot outside. Place the turkey, breast side down, in your large stockpot. Add brine. Add enough apple cider or water to cover the turkey completely.

Cover the stockpot and refrigerate overnight.

The next morning, remove the turkey from brine, pat dry and cook as usual. We put ours on the grill.

Tip: The huge brining stockpot takes up a lot of room in the fridge, so I usually put it in the garage with a weight on the cover overnight.

Spirited Cranberry Sauce

This is a variation of a recipe I found in Cooking Light’s November 1999 issue.

½ to ¼  cup  thinly sliced dried apricots
¼ cup  brandy or cognac
3/4 cup water (or, ½ c water and ½ c orange juice)
2/3 cup sugar or Splenda
1/3 cup  honey or brown sugar
1  (12-ounce) package fresh cranberries

Soak apricots in brandy for at least 1 hour, up to 8 hours.

Combine water and sugar in a medium saucepan and bring to a boil.

Add cranberries and cook over medium heat until they begin to pop.

Add apricot mixture and honey or brown sugar.

Cook until slightly thick.

Mom’s Broccoli Casserole

My family has been making this casserole for many years. Add diced, cooked chicken or turkey to it to make a complete meal, perfect for a blustery fall or winter night. Cut the fat by using light or fat free mayo, 2 percent or fat free cheese, light mushroom soup and reduced calorie Ritz crackers.

20 oz. frozen chopped broccoli
1 cup real mayo (like Hellman’s)
1 can mushroom soup
1 cup shredded sharp cheddar cheese
2 large eggs, beaten
½ cup toasted almonds
salt and pepper to taste
16 Ritz crackers

Butter a casserole, sprinkle half of the crackers over the bottom. In another bowl, beat the eggs and add the mayo, mushroom soup, salt, pepper, and grated cheddar. Mix in the broccoli and half of the almonds. Pour into casserole. Top with remaining almonds and crushed crackers. Bake in pre-heated 375 degree oven, uncovered, for 30 to 40 minutes.