Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current, November 29, 2017, Page pg 8, Image 37

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    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.
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