Roasted Turkey Breast

It took me a couple of trials and errors to find out the secret of roasting a delicious turkey! It is super easy to prepare but you have to brine it overnight or at least for a few hours. It drastically improves the flavor. Brining is the process of soaking the meat in salty water.
We are only three in the family, so a whole turkey would last us for one month. I find the turkey breast is a great alternative. Even then we have turkey for 3 meals, which is not so bad compared to friends who complaint they eat leftovers for 2 weeks !
A turkey breast is also easier to brine as you need a pot large enough to cover the meat with the brine.

Ingredients
5-6 pound turkey breast (with bones and skin)
4 tablespoons unsalted butter, softened
3-4 garlic cloves crushed (1 tablespoon)
1 teaspoon thyme leaves

Brining
1 gallon cold water
1/2 cup salt
Combine the water, salt in a large pot. Stir to dissolve the salt.
Immerse the turkey breast, cover and refrigerate for 4-6 hours or overnight.
When you are ready to cook the meat, remove the turkey breast from the brine, rinse and pat dry.

Directions for cooking

1. Preheat the oven to 450 degF.
2. Mix the butter, garlic and thyme in a small bowl.
3. Gently loosen the skin from the breast meat with your fingers and spread the garlic butter on the meat as shown on the picture.



4. Spread the remaining evenly on the skin. Season the whole breast with pepper.
5. Place the turkey breast, skin side up, in a roasting pan.
6. Roast the turkey for half hour.
7. Lower the temperature to 350 degF and continue cooking until the skin is golden brown and until an instant-read thermometer (or a meat thermometer) reads 165 degF when inserted into the thickest areas of the breast. To be sure test in 2-3 different places. It should take 1 to 1.5 hour long.
8. When the turkey is done, cover with foil and let rest for 15 minutes before slicing.

Tips

1. Preparation- bring it to room temperature before cooking.
2. Cooking- If the skin is over-browning, cover it loosely with aluminum foil.
3. Serving- while the turkey is resting, make a sauce : sauté, 1 or 2 french shallots (alternative : 1 oignon) and sliced mushrooms in a pan using the turkey drippings. Add few tablespoons of heavy cream or coconut cream. Spoon this sauce over the sliced turkey.

Makroot A Looz (Almond Sweets)

This is a delicious traditional Algerian cookie, mostly served for special occasions.
There are many variations of Makroots or Makroods. In general they are cut in diamond shape and can be made of semolina dough stuffed with either almond meal or date paste.
This flourless version is made of thinly ground almonds, sugar, lemon zest and eggs. Its texture resembles that of marzipan all covered with bright icing sugar. It is a must-have wedding cookie.
Typically they are about one inch thick and 3 inches long , but I prefer a smaller size.
I like to make to make them at least once a year during the holidays, not only because my family loves them but because they are so easy and quick to make. 
The recipe I am providing is slightly different from the traditional one. It is tailored to my own taste.
If stored in a well sealed container, these cookies will keep for few weeks. 

Ingredients
3 cups almond meal
3/4 cup granulated sugar
1 egg white (with yolk reserved)
Zest and juice of 2 lemons
3 cups icing sugar
2-3 tablespoons cornstarch

Directions

1. Pre-heat the oven at 350 degF
2. Mix the almonds, granulated sugar and lemon zest in a bowl
3. Make a well and add the egg white. Mix with a spoon or fork. The almond dough should hold well together (not too dry, not too runny.) If you find that it still breaks apart, then add 1 teaspoon of egg yolk at a time
4. Separate the dough in 2 or 3 portions (whatever is easy for you to work with).
5. Sprinkle work surface with cornstarch so the dough doesn't stick to your working surface. Roll out each piece into a ¾ inch thick rope and press gently with your palm. Cut in a diamond shape.
6. Finish shaping the diamonds one by one by hand, pressing the edges and place on a cookie sheet lined with parchment paper.
7. Bake 12-14 minutes. Let cool completely.
8. Prepare three bowls that are wide enough to dip the cookies easily.
9. Pour the lemon juice in bowl #1. Separate the confectioner’s sugar into bowls #2 and #3. This is because the first sugar bowl will get lumpy after the first dipping. To have a nice white finish, you have to dip it into a dry batch.
10. Lightly dip each cookie in the lemon juice (#1) then toss into the icing sugar (#2). Coat well and pat to remove the excess.
11. Place on a cookie sheet and repeat the operation for all the cookies.
12. Coat a second time with the icing sugar in bowl #3 to get a nice snow white color.
13. Place on the cookie sheet and let dry.

Variations

1. You may replace the lemon juice with orange blossom water or homemade syrup.

Panettone

First attempt at Loretta Sebastiani recipe.

It took time and patience to do it, but the weather contributed a lot. It was and still is extremely cold, so the only thing you want to do is to stay warm inside, near the oven! I read Loretta's recipe 2-3 times before trying it. The steps were clear, the tips very helpful, nothing was missing.

I prepared my yeast on Friday evening and put it the oven not heated, without the light on. Just before going to bed, I checked it and it was rising nicely. However in the morning it was all flattened. I was going to throw it away and then I decided to go ahead with the next step and see if I could recover it. It worked perfectly.

I used a "Charlotte" mold, which I covered with wax paper. My husband is not a big fan of candied fruits and raisins, so I used only 1/3 cup of raisins that I soaked in orange blossom water.

You will find a lot of tips at Loretta's blog.

Ingredients
3 cups all-purpose flour plus more for dusting
2 teaspoons of instant dry yeast
1/2 cup unsalted butter
2 eggs
1 yolk
1/2 cup sugar
1/4 cup (1.4 ounces) assorted candied fruit
1/3 cup raisins
1 tablespoon orange blossom water to soak the raisins(or plain water or rum)
3/4 cup water

Mold: 7in diameter and 4in high

Directions
Step 1: the day before

1. Mix 1/3 cup of flour and 1 teaspoon of instant yeast.
2. Add 1/4 cup water and mix well. Dissolve all the lumps well with your fingers until a smooth dough. Cover and let rise all night. I store it in the oven.

Step 2: next morning-9am

1. The volume should have more than doubled. Don't worry if it has flattened.
2. Add 1/2 cup of flour and knead the dough for few minutes. If it's too sticky, add 1-2 tablespoons of flour.
3. Transfer the dough into a larger bowl.
4. Cover the bowl and let it rise. I put it in the oven with the light on for 4 hours. The light keeps the oven just warm enough to help the dough rise.
5. Take the butter out of the fridge.

Step 3: afternoon - 12pm

1. In a saucepan, dissolve the sugar in 1/2 cup water. Let it simmer around 20 minutes on a low heat and reduce to obtain a light syrup. Let it cool.
2. Soak the raisins in warm liquid until soft (I put them in the microwave for 30 seconds).

Step 4: afternoon - 1pm

1. Beat the eggs and yolk and add the cooled syrup beating continuously.
2. Drain the raisins and flour them so they don't stick together. If you are using candied fruits, use the same technique.
3. Line the bottom and sides of your mold with buttered parchment paper.
4. Put remaining flour and the second teaspoon of yeast in the dough machine and mix well.
5. Add the dough prepared in step 1 and 2, and the butter. If the butter is not soft enough, microwave it for 10-20 seconds.
6. Turn the machine on.
7. Pour in the egg and syrup mixture.
8. Knead for 10-12 minutes.
9. Add the raisins and candied fruits and knead another 2 minutes.
10. The dough should be soft.
11. Transfer to the mold and let it rise. Again I put it in the oven with the light on. It should reach the edge of the mold.

Step 5: afternoon - 4pm

1. Pre-heat the oven at 400 degF.
2. Bake 30 minutes then lower the heat to 350 degF and bake another 10 minutes.
3. Let it cool, transfer to a plate and dust the surface with sifted icing sugar.