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Q&A: Thanksgiving 911

Every Thanksgiving hostess has his or her moments of anxiety. Hell, I've been making holiday dinners and hosting dinner parties for a decade, and I still get a little nervous when it come to roasting the perfect turkey. That combined with kids, houseguests, and having to make an endless supply of side dishes all timed in perfect harmony...it's a lot for one person. Hopefully by the time you've read this post, I will have answered any of your looming questions, but if there is still anything you are concerned about, please leave a comment at the end of the post, and I'll be sure to answer. Pictured above: National Lampoon's Christmas Vacation
1. What if I overcook the turkey, and the breast meat is dry? Slice it thin and soak it in warm chicken or turkey stock.
2. How do I get the skin beautiful golden brown? Lots of butter! Separate the skin and push butter directly over the meat then spread more butter over the outside of the skin. Also cover just the breast of th…

Easy Candy Corn Chocolate Medallions


This 2-ingredient fall treat couldn't be easier. Inspired by the French mediants consisting of chocolate discs topped with dried fruits and nuts, this simplified version topped with a single candy corn is the perfect after-dinner chocolate for an autumn gathering. You could also package a bunch of them in a treat bag for Halloween or a Thanksgiving hostess gift. You can use milk, dark, or white chocolate. Typically for homemade chocolates, recipes call for semi-sweet chocolate chips, but for something like this where the bulk of the treat is the chocolate itself, you really want to start with quality milk chocolate (or dark or white chocolate). If you plan to make enough to package for Halloween or for a fall hostess gift, go ahead and make them in a variety of chocolates.

INGREDIENTS
  • one bag candy corn
  • high quality melting chocolate (8 oz. makes about 30 medallions)
  • 1 tbs butter or shortening per 1 cup chocolate

INSTRUCTIONS
  1. You can temper the chocolate over your stove in a double boiler, or do what I do and just pop it in the microwave. The rules for microwaving chocolate is to do 30 seconds at a time, stirring each time until chocolate is smooth and evenly melted. 
  2. I like to use butter in these kinds of homemade chocolates, because it makes it smooth and easier to bite into after it's cooled even if you refrigerate it. If you add it in and stir right after the chocolate is finished melting, it will further aid in tempering the chocolate.
  3. Lay out a silicon mat or wax paper onto a large tray or cutting board.
  4. Transfer melted chocolate into a piping bag or plastic disposable bag and snip the opening to about 3/4 of an inch.
  5. You don't have to make perfect circles to create these chocolate medallions. Simply start with a dot and squeeze out more chocolate until it makes a coin the size you want (about an inch in diameter). You can do a row at a time, then add a candy corn to each circle and gently press down. 
  6. To avoid bloom, let these harden in a cool place in your home and if desired, transfer to the fridge the next day. Though beware that condensation can occur if you chill these in a hard covered container, while storing them unsealed can cause the chocolate to absorb other odors in your fridge. I like to place mine in a bakery bag or cello bag and seal or use a twist tie before I store them in the fridge. Enjoy!

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