Basil Sesame Dressing
1 Garlic clove; minced
3 tbs. Rice vinegar
1 tbs. Lemon juice
2 tbs. Grated Parmesan
¼ cup Chopped fresh basil
2 tbs. Chopped Italian parsley
½ cup Olive oil
½ tsp. Sesame oil
Pepper; to taste
Whisk together all ingredients. Add pepper.
Caesar Style Dressing
1 egg yolk
4 tbs. garlic oil
1 tbs. red wine vinegar
1 tbs. Dijon mustard
1 tbs. grated parmesan
salt and pepper to taste
Slowly pour oil into egg yolk while whisking. Slowly whisk vinegar into egg
mixture. Whisk in remaining ingredients. If dressing is too thick, thin it down
with a little water 1 teaspoon at a time.
Garlic oil is oil which has been heated with a clove of garlic.
Giblet Gravy
¼ cup Pan drippings
¼ cup Flour
1 cup Water
2 cups Turkey stock
Turkey giblets, cooked - chopped
1 - 2 Hard boiled eggs - chopped
Salt
Pepper
Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle
flour into fat; cook and stir 2 or 3 minutes over low heat.
Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden
spoon, until gravy thickens and bubbles 2 minutes.
Strain gravy into saucepan; add chopped giblets, reserved liver and eggs. Taste; season with salt and pepper if
needed. Simmer a few minutes to heat the giblets and eggs.
Honey Curry Marinade
½ cup liquid Butter Buds
1 cup raw honey
½ cup prepared mustard
1 ½ teaspoons salt
1 ½ teaspoons curry powder (or to taste)
Combine well. Refrigerate or freeze unused portion. Makes 2 cups.
Lime Ginger Marinade
6 tbs. Lime juice
3 tbs. Honey
2 tbs. Rice wine vinegar
2 tbs. Olive oil
1 ½ tsp. Chopped cilantro
1 tsp. Grated ginger root
¼ tsp. Red pepper flakes
Whisk all ingredients until combined.
Orange Cranberry Sauce
2 Packs fresh Cranberries
1 pint Orange Juice
Grated rind of 1 Orange
2 + cups Brown sugar
3 Pieces Cinnamon stick -or- 1 tbs. Ground
Water to cover cranberries
Combine in a pot, and boil for approx. 1 hour, or until it has thickened. Taste for sweetness, and adjust the sugar
as you need to.
You cannot overcook, so make sure you have a nice, thick consistency. Let it cool, and bottle the excess. It keeps
indefinitely in the refrigerator.
Orange Honey Marinade
½ cup Orange juice
4 tsp. Honey
4 tsp. Vinegar
½ tsp. Finely slivered orange peel
Combine all ingredients in a bowl. Makes about 2/3 cup
Pumpkin Puree
1 2 lb. pumpkin
Preheat oven to 425° F. Remove the seeds and strings from the pumpkin and cut the pumpkin in wedges. Place
on an oiled baking sheet. Cover with foil and bake until thoroughly soft, about 45 min.
Peel away the skin and puree the pumpkin in the food processor with the steel blade. Measure what you need and
freeze the rest.
Simple Dressing
½ cup Vinegar
¼ cup Oil
½ Lemon - juice of
1 small Onion - minced
1/3 cup Ketchup
2/3 cup Sugar
½ teaspoon Paprika
1 teaspoon salt
Beat all ingredients together with a rotary beater or whisk. You can also put it in a jar, cover and shake well.
This is a fine dressing to use on lettuce and fresh tomatoes.
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