Handy gadgets help take a little stress out of holiday cooking

For some, the anticipation of tackling the roasting of a 25-pound turkey sends a chill down their spines.

But, actually, that’s the easiest part of preparing the entire meal. Once you get the bird in the roaster, it happily cooks away for several hours. It’s all the other dishes that require more fuss and that can create havoc for the kitchen crew.

To take some of the stress out of preparing for the big meal and serving it, we offer some gadgets, equipment and serving picks that may come in handy.

All-Clad oval covered roaster with lid and rack:
• This Rolls-Royce of roasting pans will give you years of service, and not just on Thanksgiving day. The large capacity will handle a 24- to 30-pound turkey. And the removable wire rack has helpful handles for lifting out large roasts and poultry. It can be used with or without the lid, making it versatile. The high-performance core of aluminum surrounded by durable stainless steel is a perfect match: high performance and dishwasher safe. Costs $500 at Sparrow Hawk Gourmet Cookware, 120 N. Tejon St.

Wusthof Nakiri knife:
• An Asian-edge knife that is a must for all the chopping involved in making your favorite dressing and other holiday side dishes. It is 30 percent sharper than a chef’s knife and has 30 percent longer edge retention. Razor-sharp blades are made of high-carbon stainless-steel that are angled on both edges for quick precise slicing and chopping of vegetables. Handles are triple-riveted for strength. Costs $99.95 at Chefs retail store, 5070 Centennial Blvd.

Fox Run Springform Loaf Pan:
• This is the perfect go-to-pan for holiday breads like the Pumpkin-Walnut Bread with Streusel recipe included below. The side latch releases cakes and breads with ease. Baked goods can be served right on the oversize base. Heavy-gauge carbon steel has a nonstick finish. Dishwasher-safe. Costs $19.99 at Chefs retail store, 5070 Centennial Blvd.

Chef’sChoice Ultimate Kitchen Shears:
• This multi-purpose kitchen tool is made from surgical stainless-steel. Full metal construction with extremely sharp blades. The lower blade features grip-enhancing serrations and a powerful, bone-cracking notch. A safety latch keeps the shears closed for safe storage. Hand washing recommended. Costs $39.99 at Chefs, 5070 Centennial Blvd.

Norpro Stainless Steel Insulated Gravy Boat:
• Double insulation keeps gravy or sauce deliciously hot. Snug-fitting lid seals in heat between servings. Handle stays cool to the touch. Could be used for hot syrup at breakfast and for hot fudge or other dessert toppings. Hand wash. Holds 14 ounces. Costs $49.99 at Chefs, 5070 Centennial Blvd.

Arthur Court Turkey Country Tray:
• Wow family and guests with this tray for the holiday bird. Boldly handcrafted, it’s forged from durable cast aluminum, then polished to a bright shine. A portion of all sales of Arthur Court Designs will fund wildlife preservation and protection as well as environmental research and education. Costs $159.99 at Sparrow Hawk Gourmet Cookware, 120 N. Tejon St.

Maverick Redi-Check Roast Alert Electronic Timer/Thermometer:
• This gadget has three signals to take the guesswork out of roasting: One when the food is almost done, then done, then over done. It’s easy to program and can be used in ovens, barbecues, fryers and smokers. It has a 42-inch stainless steel wire with probe. The timer will count down as well as up. It can be stood up, hung from a bracket or stuck like a magnet to the oven door. Costs $29.99 at Sparrow Hawk Gourmet Cookware, 120 N. Tejon St.

HotSpot Food Loop Lace:
• A heat-resistant silicone lace that is a perfect replacement for kitchen string and toothpicks for trussing food. Not microwave safe. Costs $11.99 at Sparrow Hawk Gourmet Cookware, 120 N. Tejon St.

Jaz! Innovations Oven Rack Guard:
• Snap these cloth-like covers on the front edges of your oven racks to prevent getting your hands or arms burned when basting the turkey or pulling pans from the oven. They fit on standard oven racks, and are machine washable and dryable. Safe  up to 500 degrees. Costs $32.99 at Chefs retail store, 5070 Centennial Blvd.

Catamount Fat Separator:
• This fat separator (now more heat-resistant) is one of the best at removing fat from the hottest gravy, soup and stock. The silicone lid has a stainless mesh insert and will retain its shape well, for lasting use. Costs $29.99 at Sparrow Hawk Gourmet Cookware, 120 N. Tejon St.

PUMPKIN-WALNUT BREAD WITH STREUSEL
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Yield: 1 loaf

STREUSEL
1/2 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
Pinch Kosher salt
4 tablespoons cold butter

BREAD
1 stick (1/2 cup) melted butter
1 1/2 cups granulated sugar
1 cup pumpkin purée
1/3 cup milk
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon Kosher salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/2 cup chopped toasted walnuts
12 whole walnut halves for decorating top of loaf

Procedure:
1. Preheat oven to 350 degrees with rack positioned in bottom third of oven. Butter 9-by-5-inch loaf pan.
For streusel, stir together flour, brown sugar, cinnamon and salt in small mixing bowl. Using pastry blender or 2 forks, cut in butter until it creates pea-sized crumbs. Set aside.
2. For bread: In medium mixing bowl, whisk together melted butter, sugar, pumpkin, milk, eggs and vanilla until combined.
3. In another mixing bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg and baking powder. Add flour mixture to pumpkin mixture and mix with rubber spatula just until combined. Do not overmix.
4. Spoon half the batter into prepared loaf pan. Spread streusel over batter and cover with remaining batter. Place walnut halves over surface of bread.
5. Bake until top is golden brown and toothpick inserted in center comes out clean, 65-70 minutes. Transfer pan to wire cooling rack and let cool 15 minutes.
6. Using thin knife or spatula, release bread from pan and let cool to room temperature before slicing.

Source: Chefs catalog

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Call Farney at 636-0271