Claire Saffitz Cooks Her Ideal Thanksgiving Start to Finish | NYT Cooking
Get all of Claire's Thanksgiving recipes:
If you’ve ever wondered what Claire Saffitz’s Thanksgiving dinner looks like, this video is for you.
Claire’s here to cook her ideal holiday dinner from start to finish. There are fluffy mashed potatoes, homemade cranberry sauce, caramelized brussels sprouts with lemon and an easy turkey recipe that keeps things simple using her foolproof methods, along with broth and gravy. And because no Thanksgiving is complete without dessert, Claire also shows us how to make her five new pie recipes: pecan slab pie, a cranberry cheesecake tart, a caramelized apple pie, a pumpkin pie with pepitas and a creamy lemon pie with honey and ginger. Make one or make them all. Happy eating!
00:00 - 1:11: Intro
1:12 - 2:07: The menu
2:08 - 6:33: Make the pie dough
6:34 - 9:23: Start the stock
9:24 - 14:04: Caramelized apple pie filling
14:05 - 17:10: Simmer and skim the stock
17:11 - 19:07: Brine the turkey
19:08 - 26:07: Parbake the pumpkin pie crust
26:08 - 29:43: Prepare the pecan slab pie
29:44 - 35:19: Fill and bake the pumpkin pie
35:20 - 37:06: Make the cranberry sauce
37:07 - 40:43: Assemble the pecan slab pie
40:44 - 42:54: Finish the stock and cranberry sauce
42:55 - 46:28: Assemble the caramelized apple pie
46:29 - 55:34: Prep the stuffing
55:35 - 57:41: Prep the brussels sprouts
57:42 - 1:02:27: Make the gravy
1:02:28 - 1:04:50: Make the glazed shallots
1:04:51 - 1:05:38: Cook the turkey
1:05:39 - 1:11:44: Make the mashed potatoes
1:11:45 - 1:13:34: One hour warning
1:13:35 - 1:17:07: Carve the turkey
1:17:08 - End: Enjoy Thanksgiving dinner
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How to Make Cheerwine Sangria | Nigel's Cocktails
Hello, gang! Nigel here. Today, we're going to have some Cheerwine Sangria to go along with our livestream. This version is based off a recipe by Alton Brown that Heather discovered, and altered for our own purposes. We made this batch the night before, so it would be ready for this evening's broadcast. See you then!
CHEERWINE SANGRIA
(CysterWigs Style)
In a large jug, combine:
1 cup mixed berries (fresh or frozen)
1 cup pitted cherries (fresh or frozen)
1 orange, peeled and segmented
1 dragonfruit (golden or pink-fleshed, for preference), peeled and cut into chunks
2 stalks' worth of fresh basil leaves, bruised
3 oz. Grand Marnier
2 oz. brandy
2 oz. triple sec
1 bottle of red wine
2 bottles / 24 oz. of Cheerwine
Grenadine syrup (optional, to taste)
Stir the contents of the jug once all the liquid ingredients are added, cover with clingfilm, and leave in the fridge overnight, so all the flavours can mingle. Before serving, remove the basil leaves. That's it!
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Filmed in 2021
Written, Edited, Filmed, & Produced by Heather Hershey of CysterWigs.com
© 2021 CysterWigs.com
All Rights Reserved
This is Why You Never Mess With a Royal Guard...
Visitors to London are often delighted to see the iconic Queens Guard standing motionless in their red coats in front of Buckingham Palace. While these guards are famous for not moving an inch even when tourists decide to mess with them, don’t let that fool you into thinking they’re just lazy or slow. In fact, the queen's guards are actually one of the most elite, highly trained and secretive soldiers in the entire world. Sure they look like fixtures to the palace, but push them too far or try to interfere with their duty and you’ll learn very quickly why that was a mistake. The elusive practices and duties of these elite, bearskin-clad guards are some of the most tightly kept secrets the English crown holds, but luckily for you we’ve got the inside scoop on these subtle warriors that will change the way you look at the seeming tourist attractions for the rest of your life. Think you can handle knowing the secrets of such an elite group?
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Editing: HowlingCreations & Trend Central
Music: EpidemicSound
Why you never mess with a royal guard! Featuring the world's most tough and strongest royal guards on earth. You better never mess with the Queens royal guards...
Hamburger with Fried Egg
Ingredients:
Hamburger bun
1/3 to 1/4th pound of Bear Lake Beef hamburger
Formed into a patties and seasoned with salt and pepper
Onions and jalapeños
Tomatoes, onions and peppers
Diced and tossed together with salt and pepper
Avocado, sliced
Egg, fried
Condiments you desire
Directions:
Cook the seasoned hamburger patties.
Saute the onions and jalapeños.
Top with avocado, fried egg and any condiments you'd like.
Anvilappliances.com
bearlakebeef.com
Ensaladilla (Spanish Ensaladilla Tapas)
Ensaladia is the common Spanish Tapas, and while it changes, using Cabbage or Onion, it nearly always has Tuna, Potato Mayonnaise or Salad Cream in it. Where as coleslaw almost consists of Cabbage and Carrot. Russian Salad is the name that better pertains to Coleslaw rather tan Ensaladia. But the Spanish can have it any way they want it. Previously as a bit of a wannabe, stickler for accuracy, I didn't want to do Ensaladia on Video, because I thought that I would come under Spanish criticism, But today I had a Spanish Ensaladia Tapas, that didn't even have Tuna in it. So I came strait home to explain what to do. (Tuna) (Mayo' or Salad Cream) (Small amount of Carrot) (Boiled Peas) (Boiled Sweet Corn) (Finley chopped Red and Green Peppers) (Cabbage or Onion or Both) (Pre-Boiled cold Potatoes, Newly Mashed) (Two Hard Boiled Eggs) (Olives) (Optional Ground Pepper) (tapas is served with a small Bread Roll, and Butter option.
Is that thing REAL????????