At MetroKitchen, we decided to celebrate a bit early this year. Our 2011 holiday party was the result of a Turducken. Last week we had a few customers call us about roasting pans. That led us to a discussion about turduckens, which led to the party. Few had experienced this New Orleans delight, so it seemed like a great excuse for a party. After 5 hours of baking and basting, the “birds” were ready to slice and serve. Take a look:
Corn bread dressing, rice and lemon broccoli rounded out the sides of our Turducken.
Desserts were everyone’s favorite cookies and cream ice cream cake plus some peanut butter brownies and the very popular peanut butter blossom cookies. These peanut butter blossom cookies were made with a recipe from Veronica, a culinary school student who worked at MetroKitchen during the holidays. It was great to have such an expert in the office, plus she always brought fabulous breads and desserts as a treat for the entire company.
Here are some of the tools we used to our Turducken feast:
- Viking Roasting Pan with Rack
- All-Clad Turkey Lifters
- Wusthof Classic 9 inch Carving Knife
- All-Clad Stock pot with Steamer
- Staub Coq au Vin Pot
- CIA Baking Sheet
- CIA Jelly Roll Pan
Here’s Veronica’s special recipe for the best Peanut Butter Blossom cookies I’ve ever made:
- 1 cup peanut butter, creamy (can use chunky, your preference)
- 1 cup granulated sugar
- 1 egg
- ¼ cup flour
- bag of Hershey’s chocolate kisses
- Preheat oven to 350 degrees F.
- Blend sugar and peanut butter.
- Add egg.
- Add flour and mix until just blended.
- Separate and roll into 2 logs, about ½ inch in diameter.
- Wrap and chill for one hour.
- Slice log into ¼ inch slices. Add kiss to each slice. Bake for 6-10 minutes at 350 degrees F.
NOTE: Chilling the dough makes it much easier to cut. If you don’t have time to chill the dought, just drop cookies from teaspoon onto a cookie sheet and then add chocolate kiss.
Here’s to a Happy Holiday season from all of us at MetroKitchen.com!