Monday, November 21, 2011

Monday Funday: Holiday Cupcakes!

Greeting Foodies!

Don't forget, you have by the end of the day tomorrow to get your cupcake orders in so that you can have them by Thanksgiving day. Orders are coming in fast, so don't miss your chance to wow your Turkey Day guests with one of our yummy seasonal flavors. Orders can be placed here, or you can shoot us an email at citrus.catering@gmail.com. Here are the available flavors:

Red Velvet with Cream Cheese icing
Pumpkin Spice with Pumpkin Cream Cheese 
  
Sweet Potato ‘Pie’ with Graham Crackercrust Buttercream

CandyCanewith Peppermint Buttercream

Eggnog with Rum spiked Buttercream

Peach Cobbler with Vanilla Buttercream

Chocolate Pistachio with Chocolate Ganache

Hot Chocolatewith Marshmallow Cream

Sugar cookie with Vanilla Buttercream

Salted Caramel with Salted Caramel Buttercream

Thanksgiving is so close I can taste it! The second installment of my Thanksgiving feast tips and ideas post will be up on Makes me wanna holler tomorrow, so make sure you check it out. In the meantime, here's a little snippet of my "Amazing Turkey, Turkey tips":

·         Brine!  Nobody wants a dry turkey. Soak the bird in a mixture of water, salt and other herbs and spices overnight.

·         Everybody loves Crispy skin! After brining,  leave your bird in the fridge completely uncovered overnight. The key is to let the turkey air dry. The less wet/moist it is the crispier the skin will get.

·         Season your turkey! Brush your turkey with seasoned butter:  mix White Spice, sage and garlic with melted butter to add flavor.

·         Don't overcook your Turkey! How to know when it's done: The best method is to use a meat thermometer. Insert the thermometer deep into the thigh meat (don't go too far and touch the bone). When it reaches 180 degrees  and the juices run clear (not pink), your bird is done. (If you aren't making a whole Turkey, insert the thermometer into the thickest part of the meat)

·         After all that work keep your Turkey moist by letting it rest for 10-25 minutes after you take it out of the oven. You want the juices to settle, then cut.

See you guys back here on Wednesday for "Midweek Eats". Enjoy the rest of our Monday! 

Thanks for reading!

 
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