CRANBERRY GINGER SAUCE
12 oz. fresh cranberries, washed and picked over (meaning take out any raw berries, or berries that have gone by & remove stems)
1(+) cup sugar (Toward the end of cooking time, taste it, if you want it sweeter add more sugar.)
Finely minced fresh ginger root-about 2 Tbsp.
Juice of 1/2 orange (It's OK if some pulp falls in, too.)
Zest of 1/2 orange (Orange skin only. If you go too deep, the white part is bitter.)
1 cup water
|I really like the look of a ginger root!|
Preparation: Stir all ingredients together in a medium saucepan and bring to a boil over medium heat until sugar dissolves, stirring occasionally. Boil gently stirring frequently for 10-12 more minutes. Sauce will get thicker as it cools. Taste for sweetness. Add more sugar if you like. Cool in saucepan. Remove into glass jars and chill in fridge at least an hour if eating right away and if not, it is good for a week or more. This sauce gets more gingery as it sits!
Before I get into the Boneless Turkey Breast I want to tell you about a couple vegetable dishes that I prepared for Thanksgiving and may give you some ideas of your own.
CHEESEY DUCHESS POTATOES
Duchess or Duchesse Potatoes are a classic French dish. These pommes de terre are quite simple, but have an extraordinary texture. Traditionally to make Duchess Potatoes, season mashed potatoes well; beat in a well-beaten egg and then force through a pastry bag into puffy shapes and bake until golden brown. I simplify by cutting the "piping" step and just bake in a casserole. To try something new, this time I added about a cup of sharp cheddar cheese and then topped with more cheese and butter before baking in a casserole.
Unfortunately the photo of the potatoes all baked was too blurry, but trust me each one of those little peaks on top becomes golden brown and crispy with the inside texture being very creamy. All you do is boil 4-5 big peeled and chopped potatoes (I used Idaho) in salted water. Mash potatoes with salt/pepper and about 1/2 stick butter. Add 1 cup of grated cheese of your choice. For Thanksgiving I used Cabot Cheddar. Add 1-2 eggs depending on size of eggs and how many potatoes you used. Beat the egg into the potato mixture. If you are making this the morning of your dinner, bring it to the counter to warm up for about an hour before baking. Bake at 350 degrees for 3/4 to 1 hour until top is very browned and beautiful!
MAPLE GLAZED CARROTS
We also had Maple Glazed Carrots that were supposed to be served with crumbled buttered pecans, but the pecans burned to a crisp so I served the carrots sans nuts. To make this vegetable dish, peel and cut carrots into uniform, but fairly large pieces. Lay them out on a cookie sheet lined with foil. Liberally salt and pepper, add about 2 capfuls of Olive Oil, roll carrots around to coat in oil, and dot with butter. Roast in preheated 425 degree oven until tender and browned; 40-45 minutes. This can be done the night before. Wrap well and refrigerate overnight. To make the sauce melt about 2 Tbsp. butter in a pan, add 1/2 cup maple syrup and a pinch of hot pepper. Cut with a tablespoon or 2 of water if it seems too thick. I also added (optional) 1 Tbsp. of bourbon since that was the theme for the turkey basting! Toss the carrots in this sauce and rebake, covered, for about 20 minutes until nice and hot.
BONELESS STUFFED TURKEY BREAST
Now on to a bit of technique for rolling.
I bought hotel style turkey breast which is a whole breast and some wing meat on the bone. To cut each breast off the bone run your sharpest big knife along either side of the backbone to loosen the meat at the top first and then just continue along the natural line of the bone/ribs keeping your knife close to the meat as you cut it away. Leave the skin on. You will be surprised how easy this is to remove the meat from the bone. Once off the bone, pound your breast to an even thickness--about 3/4 inch thick. Remove any tendons, visible silver skin or other junk.
Once the breasts are flattened, place your stuffing down the center of the breast. Start rolling from the long end, jelly roll style. As you roll, the stuffing may ooze out, but just keep gently working it back inside with your fingers. Pull the skin so it fits around the breast. Now you are ready for tying.
A quick word on big bird...
Next morning: rinse, rinse, and rinse again. You can brine with just about anything as long as you include salt and water. I always brine my bird as it keeps it more moist plus gives you more time to play with your bird. If you have a huge bird (one year I cooked a 23 pounder!) you can brine in a big, tightly secured plastic garbage bag.
I made a mince pie for dessert and some cranberry orange jello. The jello, made from unflavored gelatin was interesting. (Note, I did not say delicious!). Very simple to make, but the canned Mandarin orange segments were too tart and the texture was a little odd. I would definitely make the cranberry gelatin again, but would try a different fruit. Send me an email if you want the recipe so you can try your own modifications!
Looks beautiful, doesn't it?!?
You know my philosophy...
cooking is all about having fun, being creative, trying new things. They all won't be winners!
WISHING YOU ALL A VERY HAPPY DECEMBER
FILLED WITH MUCH LOVE AND
KITCHEN FROLICKING AND FESTIVITIES!
|This was the table arrangement I made for our Thanksgiving dinner! Easy by hollowing out a pumpkin!|
SEE YOU NEXT TIME WITH