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WESTON, Conn. Sure, getting together with family and friends is an important part of Thanksgiving in Weston, but let's be honest, it all comes down to the food.
There is one special thing that is a must-have when it comes to any holiday at the Lynch household: my mom's famous dill batter loaf. Every since we were children, we would salivate at the simple thought of just one piece of that warm, buttery goodness.
Dill bread is a family staple. It has become such a family tradition that when my mom decides not to bake a loaf for a family dinner, the entire holiday feels ruined. My brother, sister and I pout and complain about it all dinner long, even now as adults.
I know that my family isn't the only ones who have a holiday favorite, so I asked our readers to share some of their favorite holiday recipes while I share my mother's recipe. Hopefully you can make some new traditions at home during the holidays.
Mom's Famous Dill Batter Loaf
Mix together in a large mixer bowl:
1 pkg. of active dry yeast
1/4 cup sifted all purpose flour
1/4 tsp. baking soda
2 tablespoon of sugar
1 teaspoon salt
2 tablespoon dried minced onion or grated onion
1 tablespoon dill seed or dill weed
Combine and gradually add to the yeast mixture:
1-2 tablespoons butter (softened)
1/4 cup warm water
Beat 2 minutes at medium speed. scraping bowl occasionally:
Add:
1 cup like warm large curd cottage cheese
1 lightly beaten egg
1/2 cup sifted all purpose flour
Beat at high speed 2 minutes--then beat in to make a stiff batter:
1 1/2 cups of all purpose flour
Cover and let rise until double. Stir down & transfer to a well-greased 1 1/2 quart oven-proof bowl. Cover and let rise double in bulk.
Bake in a preheated oven of 350 degrees 35 to 40 minutes
Top with melted butter. Serve warm
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Catherine Revzon, who runs the popular blog Moms in Weston, sent us her favorite recipe for pumpkin bread, which she will be serving today. "My new favorite pumpkin bread recipe is from Fine Cooking and involves the use of olive oil, honey, and wheat flour instead if butter and sugar," Revzon saidz
"It's always a hit because it's moist, flavorful, and not too sweet. The pumpkin seeds add a delightful crunch. It's so easy to make, too," Revzon said.
Revzon's Pumpkin Bread
INGREDIENTS:
Cooking spray
3-1/4 oz. (3/4 cup) whole wheat flour
3 oz. (2/3 cup) unbleached all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. table salt
2 large eggs
1 cup canned pumpkin purée
1/2 cup packed light brown sugar
1/3 cup olive oil
1/3 cup honey
2 tbs. unsalted pumpkin seeds
Position a rack in the center of the oven and heat the oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray.
In a medium bowl, whisk both flours, cinnamon, baking soda, baking powder, nutmeg, and salt. In a large bowl, whisk the eggs, pumpkin, sugar, oil, and honey until well combined. Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to settle the batter. Sprinkle the top with the pumpkin seeds, pressing them down lightly. Bake until the top is browned and a wooden skewer inserted in the center comes out clean, 40 to 45 minutes. (If the bread begins to brown too much before it's fully baked, lay a piece of aluminum foil on top.) Cool in the pan for 15 minutes and then transfer the bread to a rack to cool before slicing.
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Westonite Sara K. sent us her family recipe for turkey and said "This is a family favorite that we cook year after year. It is absolute perfection and haven't changed the recipe in years. We love this recipe and know you guys will too."
Perfect Thanksgiving Turkey
1 turkey, about 18 lbs (remove innards)
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
Rub the turkey inside and out with the salt. Place the turkey in a large stock pot, and cover with cold water. Put it in the fridge for several hours.
Preheat oven to 350 degrees.
Rinse turkey.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a roasting pan. Stuff the turkey with 1 onion, half the carrots, half the celery, 1 sprig of thyme and bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with wine.
Roast uncovered 3 1/2 to 4 hours in the oven, until the internal temperature reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the cooking time, and brush with butter every few hours. Also, get a turkey baster and remember to keep hydrating the bird. It's horrible if it dried out.
Allow the bird to stand about 30 minutes before carving. EAT UP!
Are you going to try any of these recipes? Let us know how they came out by leaving a comment below.
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