The Black Love Experience Curators Dinner Party @ Nubian Hueman

In my recent Simone Digital article I talked about challenging myself (read: more like doing the most). And this dinner was no different. It was really a pleasure to work with Anika, the owner of Nubian Hueman, and build the concept and menu for this event!





The Concept

Vibrant, elegant, and communal. The dinner was held in honor of all the artists and curators who helped to bring together the Black Love Experience at the Anacostia Art Center. Not only to thank them, but to bring them together. In my mind a family style dinner was the way to go. I wanted it to be dimly lit, bright in color, and sexy. Deciding how you want your guest to feel during and after your dinner is a great place to start. That will help you narrow down lighting options and color palette.





Table Decor
When I began concepting, I became obsessed with matte black plates for the table. I’m pretty obsessed with the matte black plate set that we ended up using from Ikea. They are super elegant and a deviation from most of the table decor that I’ve seen on the interwebs. They also felt like the right mix of formality and familiarity for this particular event. From there I brought in woven place mats also from Ikea to bring in a natural element to the table. Like layering flavor in food, it’s important to layer when it comes to table decor. I focused mostly on texture and color for this design.

For the table instead of flowers I used fresh fruit in vibrant colors to add an additional layer of color and texture. This is a great option if you do not have budget for fresh flowers. And I have to have some foliage on the table. Eucalyptus around the center of the table added the greenery that I needed and also hid the battery pack for the lights. I added the lights to bring a little more drama and add literal and figurative brightness.

I borrowed the serving dishes from a friend (thanks Avis!) who procured them from all over the world. Added a few tea lights, because everything looks better candle lit.

The Food
I had lots of ideas, but function was definitely something that I considered because I knew that what I cooked in my home needed to be transported to the venue, heated up there (without overcooking), and was going to be passed around the table family style. I went very rustic, herby, comforting, and bright. (Per the usual)

Dinner Menu

• Herb Roasted Lemon Chicken
• Slow Roasted Almond & Herb Crusted Salmon - recipe soon come 
• Creamy Sweet Potato Rice 
• Roasted Root Veggies w/ Balsamic Kale
• Hazelnut Pear Winter Salad

Dessert
Bourbon Pears & Vanilla Ice Cream - recipe soon come





The Drank! & Cocktail Hour Snacks
Recently I had a drink with gin that was infused with earl grey tea and it felt like it was good for me. It felt like I should be drinking more than one. That is the feeling that I was going for with this drink. Since the food was herby I wanted to carry that into the drink. You can always count on me for a number of things. At the top of the list is getting folk drunk! We also had red and white wine.

I pulled together fruit (apple, pear, grapes), nuts, almonds and cheese (brie and champagne cheddar) for the cocktail hour. Cocktail hour is a good look because it gives the host time to finish things up and gives late guests time arrive before dinner. I find that brie, some kind of cheddar, and goat or blue cheese are the best options for a larger group where you are unsure of everyones taste.

Signature Cocktail: Winter Love - Recipe Soon Come

• Cranberry Purée
• Thyme Simple Syrup
• Fresh Ginger Juice
• Bourbon
• Tonic

Chocolate Bourbon Hot Chocolate

I tried. I really did. I do not buy any junk food to keep in my house, because I will EAT IT ALL, most likely in one sitting. I know I’m a freak of nature. A few nights ago I had a very strong craving for something sweet. Me being who I am, I destroyed my cabinets searching for something to munch on. I had a half bag of semi sweet chocolate chips. Das it! I decided against eating them out the bag and this recipe was born!

Here’s what you'll need:

• 12 ounces goats milk 
• 4 ounces half and half or heavy cream 
• 2 tablespoons unsweetened cocoa powder 
• 1/2 cup semi sweet chocolate chips 
• 1 shot of chocolate bourbon 
• Marshmallows 

Heat the milk and cream, don't boil it! Add the cocoa powder and mix until combined. Add half the chocolate chips and stir until fully melted and incorporated. Taste for sweetness/chocolatetiness and add the rest of the chocolate chips. Stir until everything is combined. At this point add sugar if you want it to be sweeter. Pour it up, pour it up and you're done!

OR you can add a shot of bourbon or marshmallow rum. And of course you have to add marshmallows on top! So good.

Rosemary Tea Latte

When I saw this drink on a coffee shop menu when I was in Atlanta I was immediately excited. I’m actually pretty mad at myself for taking a year to recreate this tea. Fresh herbs make everything better.

I bought the milk frother from IKEA for really cheap. If you enjoy a latte it is worth it to get one, and it does not take too much time at all to froth milk. An even simpler way to heat and froth would be to use the microwave to heat the milk in a mug, if you don't want to go the stove top route.

Here is what you’ll need:

• 1 Earl Grey Tea Bag
• 2 Two Sprigs of Rosemary
• Milk 
• Honey

Slowly heat the milk, being careful not to let it boil. You do not want to change the consistency of the milk. Add boiled water and the tea bag to your favorite large mug. Massage two sprigs of rosemary and add to the cup. Sweeten tea with honey. Cover with a plate to steep for 3-5 minutes. Froth the milk until it doubles in volume. Add as much milk and froth as you like.

If you're fancy add a sprig of rosemary for garnish.

Creamy Sweet Potato & Roasted Vegetable Brown Rice

I’ve made this dish twice now. This time was more delicious than the last. (toot, toot) Ha! Anyway, this flavor profile is my jam if you haven’t noticed yet! Earthy, fresh herbs, and I add vegetables whenever I can.

Doing the most in the kitchen is not my thing, but the food should still taste amazing. This is my philosophy for brownbelle: well done and simple to execute.

You do not need to follow this recipe exactly. Add more or different veggies if you like something else. This recipe was inspired by what was left in my fridge, I hate wasting food, so use what you have.

What You'll Need

• 1 Medium-Large sweet potato
• 1 Corn on the Cobb 
• ½ red, yellow, orange bell peppers
• 1 yellow and green zucchini
• 1 small onion cut into wedges
• 3 carrots
• Handful of cherry tomatoes
• 4 large garlic cloves 
• 2 sprigs each fresh herbs: sage, time, rosemary, 
• Cilantro
• 1 Cup brown rice
• 2 Cups chicken stock
• 2 Tbsp. butter
• Salt and pepper
• Olive Oil

 

Before you prep the veggies put the sweet potato in the over, it will take the longest to cook. If you are short on time you could cut it into small pieces and boil, but I prefer the flavor of roasting. Rinse really well, wrap in foil and bake at 400 degrees until fork tender.

Finely mince the herbs and garlic.
  

Brown rice on its own doesn’t taste good. Yeah I said it! The key to making it taste good is to season it like meat. Start by rinsing the rice thoroughly. Add butter and 1/3 of the herb and garlic mixture to the pot, stir to combine and add salt and pepper to taste. Instead of water add chicken stock for more flavor. Follow the water ratio and cooking instructions on your packaging. I used about 1 ½ cups of broth for the one cup of rice.

The key to making this dish easy is cutting everything into relatively equal pieces so that they cook evenly and are done at the same time. Here I’ve cut them slightly larger than bite size. Mix the remaining two-thirds of the herb and garlic mixture in a bowl with the veggies. Season with salt and pepper to taste. Pour a healthy amount of olive oil in the bowl. You want them to be pretty lubricated so that they roast nicely. They will be nice and shiny and there shouldn’t be too much oil left at the bottom of the bowl.

Combine everything really well so that the seasoning and garlic are evenly distributed. Pour onto a baking sheet and roast until tender but not soggy, you want them to have color and crunch to them. No mush.

Add the corn with the husk into the oven.

Roast in a large baking sheet at 400 degrees for 10-15 mins. Check after 10 mins, if they are still too hard give them a bit more time. It’s important to note that you want to give the veggies space, so that they roast not steam. Use more than one pan if you need to.

Add the sweet potato (no skin) to a blender with the corn kernels. Add enough chicken stock so that you can blend. You want to the consistency to thick and creamy. Season with salt and pepper to taste.

Add the rice to a large bowl. Spoon in as many veggies as you like and pour on sweet potato sauce in increments. Stir until everything is coated. Serve with fresh cilantro.

This recipe would also work well with pasta or seafood ravioli would be amazing instead of rice!

Salmorejo Recipe

I had very low expectations of this dish when I tasted it during our first night in Seville. But I feel fairly strongly about trying things at least once before I dismiss them. So glad that I did! We tried Salmorejo at a few different spots so I feel that I have a good handle on the flavor profile and the variations in flavor. I read about 10 recipes before I came across this one. I followed the recipe mostly verbatim, but changed a few things here and there to suit my taste.

Not sure how often I will eat this, because, spoiler alert it has a whole baguette in it lol. I suppose when I’m feeling a bit nostalgic I will whip up a batch.

What you'll need

• 8 Medium Tomatoes: I used heirloom
• 1 Medium Baguette: they did not have plain so I had a parmesan baguette
• 1 cup good quality extra virgin olive oil
• 1 clove of garlic: I used 1 small raw clove, but I think roasted garlic would taste pretty amazing in this dish
• A splash of sherry vinegar: add a half a plash first, and then add more. This dish can get too vinegary. I like a little less than normal
• 2 Hard Boiled Eggs: you only need two if you plan on garnishing it the traditional way. I didn’t so I only needed one.
• Sliced Serrano Ham (or Prosciutto): I used prosciutto because that’s what I had in my house at the time.

Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.



Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Add the splash of vinegar, salt, pepper, and garlic and blend until the soup is an even texture and the bread is completely broken down.

Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.

Add 1 hard-boiled egg and blend until incorporated. Taste and adjust levels of salt, pepper, vinegar, garlic, and bread.

I like this soup served room temp, not cold, but traditionally it is served chilled. In Spain it was garnished with diced ham and a sliced hard-boiled egg. I wasn’t that into it so I switched it to raw zucchini noodles and a small piece of prosciutto. The contrast in texture was really nice and fresh!

I love making a meal out of a variety of small bites, because I’m greedy and it gives me the opportunity to taste everything I want. :) Now tell me what is your favorite tapa?

Chicken Croquette Recipe

I don’t think I’ve eaten a croquette before Spain. Ok maybe that is a lie, but if I have it was not very memorable…obviously. I actually had to get rid of these, because I kept eating them at every meal.  No bueno. I used this recipe and slightly modified it. I can't wait to try this again, maybe with oxtail instead of chicken.

Here’s what you’ll need:

• 1 tablespoon extra-virgin olive oil
• 12 ounces boneless, skinless chicken breast
• Salt, pepper
• 1/2 tablespoon Ras El Hanout seasoning: love this spice and thought the north African flavor would go well with this dish
• 1/2 cup butter, cut into pieces
• 1 medium onion, very finely chopped
• 3 cups whole milk
• Black pepper
• Pinch freshly grated nutmeg: didn’t have this any nutmeg, so I skipped this step. I seasoned the chicken so it wasn’t a problem for me.
• 1 cup all-purpose flour, plus more for dusting
• 2 eggs
• 1 cup fine breadcrumbs: I pulsed a cup of panko bread crumbs until they were fine
• Sunflower oil or mild olive oil for frying

In a skillet heat the olive oil over medium heat. Season the chicken with salt, pepper, and Ras El Hanout seasoning, and sauté until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and finely grind with a food processor.



In a clean skillet or sauté pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.

Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg (if you are skipping the Ras El Hanout seasoning). Reduce the heat, cover the pan, and keep hot.

Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.

Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. This will make forming the croquettes easier.

Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl and flour in a third.

Form croquettes, wetting your hands periodically for easier handling.

Dip the croquettes in the flour, then egg, and roll in breadcrumbs to completely cover.

In a skillet or sauté pan heat oil over medium-high heat. Reduce the heat to medium-low. This is very important! If the oil is too hot you will burn the croquettes.

Use a deep pan to fry; this will cut down on the mess. Do not crowd the pot, cook them in batches until they are golden brown. Serve hot!

Balsamic Glazed Beef Ribs

You better lick your fingers when you eat this. I don’t care if it’s not proper table manners, fuck that don’t waste my sauce! P.S. the rib recipe also makes an amazing beef stock! Here’s what I used:

Ribs!

• 2lbs beef ribs
• 5 sage leaves
• 3 sprigs of thyme
• 3 sprigs of rosemary
• 3 sprigs of oregano
• 1 onion roughly chopped
• 2" Garlic peeled and smashed
• 3 garlic cloves smashed
• Salt & pepper

Glaze

• 1 ½ cups balsamic vinegar
• 1 -2” piece of ginger peeled and minced
• 1 large garlic clove minced
• Pinch of salt
• Zest of 1 lemon
• 1/4 onion minced
• 2 tbsp. of butter
• Honey (add more honey to taste if you want the glaze to be sweeter)

Cut beef ribs into sections, I kept two ribs on each cut. Season generously with salt and pepper. So I brine boiled the ribs because, 1. It was too hot for me to cut the stove on and 2. I didn’t feel like waiting hours for tender ribs.

Place ribs in a deep pot with all the ingredients and fill with water until everything is covered. Bring to a boil, turn down, and let simmer until cooked through. You may need to add more water.  

While that’s cooking get your glaze together. Add the balsamic vinegar to a saucepan and bring to a boil. Cook until thickened and syrupy, about 20 minutes. Add all the ingredients and let simmer, stirring occasionally.

Take the meat out and pat dry. Season with salt and pepper.

DO NOT THROW the broth AWAY. Save it for beef stock to use later. I recommend freezing in small ziplock bags or airtight containers.

Add the ribs to a stovetop grill so you get that good smoke flavor and grill marks, add the glaze on all sides, and cook until it caramelizes on the ribs. (Btw my mouth is watering…and I already ate all the ribs L).

Cut up the tops of few chives and sprinkle over the ribs if you want to be fancy. Serve with wet naps, but don’t let them have it until they lick the glaze off their fingers! Hehe

Wasted Watermelon Popsicles

I’ve been drinking, watermelon…if it tasted like these popsicles then…never mind…

Little known fact. I’m pretty obsessed with popsicles. Especially if they have chunks of fruit, yes, gimme. I feel like watermelon is a bbq staple and so is booze so why not mix the two together.

Here’s what I used.

• Half of a small watermelon blended – I only ended up using about a quarter, but if you are a real person with real Popsicle molds then you will need more than me
• Leaves of 4 springs of thyme
• Simple syrup – to taste
• 2 shots of Green Hat Navy Strength Gin
• 3 shots of Vermouth
• Juice of 2 limes – again…taste, I like the tangy tartness

Herbed Simple Syrup

• ½ cup honey
• ½ cup sugar
• 1-cup water
• 5 leaves of sage
• 2 sprigs of thyme
• 2 sprigs of lavender

Note: This recipe is very fluid; feel free to use your own measurements to suit your taste.

Simple Syrup

Add the water and all other ingredients to a small saucepan. Let it simmer, stirring until the honey and the sugar dissolve and let simmer some more so that the herb flavor is infused, stirring periodically. I kept it on low for about 20 mins.

Popsicles

Chop up the watermelon and blend to your desired smoothness, you can keep some chunks in there if you like.

Add simple syrup to taste. I would recommend adding a bit more to account for the freezing.

Add the thyme leaves, vermouth and gin one shot at a time, testing each time to make sure you like the flavor, I like my mixture very skrong strong.

Pour into molds and freeze. Serve with vino verde or champ. Have more than one!

Note: trader Joe’s sells the best vino verde.

Make it Quick: Ethiopian Inspired Dinner Party in One Hour

 

Of course the day I plan on having a dinner party the metro is single tracking or some shit. Blah.

When I finally get home from work I had roughly an hour to pull things together. Luckily I prepared the day before. I cleaned everything, so all I had to worry about was getting the food together.

bbelle #sls stylish life simplified tip!
Prep everything you possible can ahead of time. Cleaning, food prep/shopping should all be done in advance so that you don’t stress yourself out.

Table Setting
I picked several low profile (not tall) plants that I had around my house and a candle for ambiance and aroma. I always prefer using fabric to a tablecloth, it cuts down on waste, looks much more unique and adds texture. Black and white fabric is a great pallet starter and it goes with everything.

bbelle #sls stylish life simplified tip!

Use plants instead of flowers as a centerpiece. It’s a great alternative in a time crunch, is an unexpected touch, and great way to add texture.

Wine/Champagne

Luckily I did not have to think about booze this time! My good friend Ian picked brought the goods.

We started off with a rose champagne, the fruit forwardness of rose lends itself very well with spicy food. Next, we moved on to the Riesling. It is a terrific food wine, especially a dry version plays well with a whole array of foods, but best with spicier food.

Chicken

I butterflied it so that it would cook much faster. Seasoned with sea salt, pepper, Zhoug and a dusting of Berbere on both sides. Then laid the chicken on a bed of lemon and onion slices. I used two slices of my herb butter for flavor and moisture, because the chicken was pretty lean. I covered and baked until the chicken reached 165 degrees Fahrenheit, basting every 10 minutes or so. After it was cooked through I broiled it on low to get the skin nice and crispy. Let it rest and then serve.

Red Lentils
Berbere spice is my jam. Ever since I ate at this Ethiopian spot in Atlanta I’ve been obsessed. For the red lentils, I used this recipe and added zest of half a lemon. Turned out so yummy. I will say this; they are VERY easy to overcook! Babysit them, err on the side of caution. I added extra garlic, fresh tomatoes, and zest of one lemon to this recipe. Serve with a lemon wedge.

Spinach
Nothing fancy here. Since I knew I’d be pressed for time I figured sautéed spinach would be easiest. I cooked it once everything was finished with salt, pepper and a clove of minced garlic. I would have loved the make collards.

Dessert

If you have no time to bake or prepare anything, this is perfect. A scoop of mascarpone, two scoops of mango sorbet, minced basil and cilantro, and a pinch of cayenne. So. Fucking. Good. And super simple.

Things I Love Thursday | 1/29/15

I have a lot to be happy about these days and I come across a lot of cool art/home/style things when I’m trolling the internet for shiny pretty things and I can’t share them all. Things I love Thursday is for me to share what I’m grateful for/happy about and all awesome stuff that inspires me!

I’ve been watching Sherlock a lot recently (the BBC version) and the men usually have the most beautiful decanters in their office or home. I've always been fascinated with decorative containers so this felt like it was right up my alley. I found these amazing decanters on etsy and I-am-obsessed! I need them. All. Plus I feel like they would look brilliant on my bar shelf. Old fashioned anyone? *raised eyebrow*

These three products have literally been saving my skin this winter. My skin is usually very soft and overall healthy but between DC hard water and this disrespectful ass winter wind, I’ve been having a bit more dry skin than I would like. Shea Moisture Coconut Hibiscus Body Scrub, Botanics Face Scrub, and Caudalíe Vinoperfect Enzymatic Peel Mask.

A photo posted by Mariama (@brownbelle) on Jan 11, 2015 at 4:20pm PST

This paleo bread is so yummy. I don’t eat much bread, but I have been eating a slice of this stuff everyday for two weeks and counting. Its super easy to make and easily customizable. I think that I have mastered the recipe so I will be sharing that soon! 

I recently went to the Gordon Parks: Segregation Story exhibit at the High Museum in Atlanta and fell in love with the photography. I knew I wanted to grab a book on my way out and I ended up picking this photo book and I can stop looking at it. There are a lot of books/articles about our story but these images really just speak to me. Link to photo book

I’m dying to change the tile in my bathroom so I’ve been taking note of amazing tile when I’m out. I was getting drinks with friends last Tuesday and this establishment had THE most amazing tile! Black, white and gold…yes please.

If I were a store it would look a lot like this. I need everything from this place. Literally ever-ry-thing. I’m not sure where I would put everything exactly, but I need it. Salt and Sundry

D’angelo. Love. Still. As seen here. I have a few D’angelo inspired DIY projects that I will post soon, I know you’ll love ‘em. Insert wet emoji.

These earrings. http://goo.gl/4N18TN

This bar cart is perfection. http://goo.gl/A4t5hp

What’s making you happy this week?

5 Simple Steps For Hosting Your First Thanksgiving

 (source)

So it’s your first time hosting Thanksgiving at your place. Maybe it’s just friends, your significant other or even your family coming to town, either way, it doesn’t have to be stressful. Check out these five simple steps to killin’ it this turkey day.

1. Plan ahead

Write everything down, I mean everything! Make a detailed list of the ingredients you will need and then do some digging to see what you may already have at home. Don’t forget about cookware, do you have the right pots and pans? What about serving dishes, folks and knives? Also don’t forget about the aftermath, do you have foil and plastic wrap?

2. Don’t try to do everything yourself

Thanksgiving is all about the potluck! Let people know what you are making and ask them to fill in any gaps. What you should do is, make the staples. Shoot for the main meat dish (turkey, lamb, etc.), stuffing, and one or two big sides, think macaroni and cheese or green beans. Along with place settings, cleaning your place and other prep, you’ll have your hands full.


3. Ask an expert

If there was ever a time to go to specialty and artisan shops and get those fancy things you’ve always had your eye on, this is it! You’re having company, treat them to all of your favorite things and really enhance your meal and leave a lasting impression. Get the right cut of meat, better quality cheese and an excellent wine that will enhance a simple dish.


4. Skip dessert

Buy dessert. Baking is a whole other beast to tame. Find a great bakery or a baking inclined guest and have them take the lead on dessert, a pie or two should do the trick.


5. Leftovers

Go the extra mile to impress your guests and buy extra Tupperware for them to take leftovers home. No one wants collard greens juice all over their car seat, so stop by the dollar store and pick up extra Tupperware its cheap, easy and makes you look pretty brilliant.

Happy hosting! 

If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.

Brownbelle’s Thanksgiving Menu

• Turkey Roulade
• Cast Iron Cornbread
• Holiday Spiced Sangria 
• Sage Sweet Mashed Potatoes

Smoked Gouda Mac & Cheese | What to make for Thanksgiving

You can’t have Thanksgiving without mac & cheese. I’ve been told this mac & cheese is bougie, but I don’t care ‘cause, well...smoked cheese. In my humble bougie opinion all mac & cheese should include a selection of cheese. One kind of cheese is not enough! In this recipe I used a mixture of smoked gouda, smoked cheddar, and sharp cheddar cheese.

What you’ll need

• 1 box elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 8oz smoked gouda cheese, grated
• 8oz smoked cheddar cheese, grated
• 8oz extra sharp cheddar cheese
• 1/2 onion, diced
• 2 cloves garlic, minced
• Salt & Pepper

Preheat the oven to 350F.

Cook macaroni, in boiling salted water until tender. Strain and return to the pot.

In another pot, melt the butter over medium/low heat and add diced onion and minced garlic. Cook until onions become translucent. Stir frequently, you don’t want the onions to brown. Sprinkle in the flour and stir constantly for about 3-4 minutes. Add milk in a steady stream. Stir constantly, until thick and smooth.

Remove your pot from the heat and stir in the cheese. Save a handful of the cheddar to put on top at the end.

Add macaroni and cheese into a bowl, stir until it is well combined. At this point I like to taste to see if it needs any salt. I like to add pepper as well.

Pour everything into a baking dish and add a the cheddar cheese that you saved on top.

Bake until golden brown.

If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.

Brownbelle’s Thanksgiving Menu

• Turkey Roulade
• Cast Iron Cornbread
• Holiday Spiced Sangria 
• Sage Sweet Mashed Potatoes

What to make for Thanksgiving | Turkey Roulade Recipe

Thanksgiving is my favorite holiday! Over the next two weeks I will share some of my favorite thanksgiving/holiday recipes.

Now my family usually has several kinds of meat, so the roulade is great option if your family is not big on turkey or you have several meat options.

What You’ll Need

• Boneless turkey breast
• Cooking twine
• Olive oil
• Fresh herbs: thyme
• 1 stick of butter
• 1 lemon
• Salt, pepper

 Compound Butter

• Room temperature stick of butter
• Zest of 1 lemon
• Fresh herbs (I used sage, thyme, rosemary, parsley and oregano)
• Salt, Pepper

Compound butter is one of man’s greatest inventions. This particular butter is magically delicious on chicken and salmon as well.

To make your compound butter, finely chop the herbs or use a food processor to chop. Add the lemon zest and a pinch of salt and pepper. Mix until everything is combined. The butter should be room temp for easy mixing. The butter will be enough for about 5lbs of turkey.

Place the turkey breast skin side down and spread the compound butter all over the inside.

When you are done spreading, begin to roll the breast lengthwise until you reach the end.

Tie the roulade with cooking twine in 1-2 inch intervals, spread a small amount of olive oil on the skin and sprinkle some of the chopped herbs over it. Add salt and pepper to taste.

Bake in the oven until the meat reaches 165F and the skin is golden brown.

Be sure to baste! I always baste like crazy, because turkey tends to be on the dry side.

And that’s it! If you have questions about what you should cook for any occasion let me know! Leave a comment below or shoot me an email.

Brownbelle’s Thanksgiving Menu

• Holiday Spiced Sangria
• Smoked Gouda Mac & Cheese
• Cast Iron Cornbread
• Sage Sweet Mashed Potatoes