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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Nov. 29, 2017)
Christmas Food Network’s with Eddie Jackson -It’s about the meal BY GEORGE DICKIE If you are spending Christmas with Eddie Jackson and his family, you will be assured of three things: There will be many guests, you will be among talented chefs and you will eat well. And interestingly, the Houston food truck maven and host of such Food Network series as “Kids BBQ Championship” and “Christmas Cookie Challenge” will likely not be at the stove. “My dad just cooks anything under the sun …,” Jackson explains. “He knows that I cook for a living so he kind of leaves all the cooking to himself and he kind of lets me take a break, which is always a good thing.” Indeed, when Jackson visits his father and family for the holiday in Dallas, the senior likes to show off his chops in the kitchen. And that starts with the protein. If it’s turkey, it is either smoked or roasted. If it’s smoked it’s done low and slow – at least four hours for a 14-18 pound bird. If it’s roasted, stuffing enters the picture. “We just do a straightforward, made-from-scratch dressing (with an unsweetened cornbread base),” Jackson says. Other side dishes can include baked macaroni and cheese and turnip or collard greens. For this they turn to a cookbook written by Jackson’s grandmother, Ruth Jackson, a professional chef. “We do ours the old-fashioned way, so we cook ours with some sort of meat,” Jackson says of the greens. “We like to use like a smoked turkey leg and basically we just simmer it all day long so that the greens are really nice and tender.” And for dessert, it’s sweet potato or pecan pie – made from fresh pecans from the backyard pecan tree. The beverage isn’t fancy, beer or whiskey, and on the TV is always sports – appropriate since Jackson is an ex-NFL cornerback. “Basketball is usually for Christmas,” Jackson says. “You know, they have three or four basketball games that come on Christmas Day so that’s what we’re watching.” - Nonstick cooking spray, for spraying the parchment paper parchment paper. Lightly spray the paper with cooking spray. Use your preferred cookie cutters to stamp out shapes (or ROYAL ICING: use a paring knife and architect the - 4 cups powdered sugar (approximately) gingerbread home of your dreams), then GINGERBREAD COOKIES - 3 extra-large egg whites (pasteurized) SHOP ALL transfer the shapes to the prepared baking Courtesy of Duff Goldman/Food Network - 3 drops lemon juice, plus more if C needed OVER TOWN! sheets. Bake until the dough no longer AL & NO O L - Food coloring, optional IBLIT Ingredients: RO looks shiny, 18 to 20 minutes. Let cool on REQ E U LIG T E Y M IR Y E MEN KDA the sheets for 10 minutes, then transfer the TS COOKIES: E E W DIRECTIONS: cookies to a wire rack to cool completely. RIPS - 2 cups all-purpose flour, plus more for T For the cookies: Service In a medium bowl, For the royal icing: Using a stand mixer flouring the surface Your Local Public Transportation combine the flour, ginger, cinnamon, and the whisk attachment, whip most of - 2 teaspoons ground ginger nutmeg, baking soda, cloves and salt. In the powdered sugar with the egg whites - 1 1/2 teaspoons ground cinnamon a big bowl, beat the butter and brown L ONA and most of the lemon juice. Whip until I - 1/2 teaspoon ground nutmeg S S sugar together More with a wooden spoon or a FE Experience PRO soda RING the icing Avenue, holds its shape Cottage and is bright Grove - 1/4 teaspoon baking 1450 Birch hand mixer. Mix in the molasses and egg A C F white (not translucent), 5 to 8 minutes. If it F - 1/4 teaspoon ground cloves A until smooth, then add the flour mixture Independence ST is too soft, add more powdered sugar. If - 1/4 teaspoon salt and mix until well combined. Wrap the www.southlanewheels.org it is too stiff, add a bit more lemon juice, - 1 stick (1/2 cup) unsalted butter, dough in plastic wrap and refrigerate for softened 1 to 2 hours. On a floured surface, roll out drop by drop. If you are using color, add a few drops of it at this point and keep - 1/3 cup lightly packed dark brown the dough to about 1/8-inch thickness. whipping until you have a shade you sugar Freeze it flat on a baking sheet for 20 want. Pipe the royal icing onto the cooled - 1/3 cup molasses to 30 minutes. Preheat the oven to 350 - 1 extra-large egg degrees F and line 2 baking sheets with cookies to decorate. CALL 541ͳ942ͳ0456 TODAY pg 8 GRACENOTE - 2017 HOLIDAY PREVIEW Any Age Can Ride
