Tex-Mex Muffaletta
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Tex-Mex Muffaletta

This is a recipe that Lyn and I found in some magazine years and years ago, although it has been a little while since I made she brought it up after I told her what my Super Bowl game day recipe was going to be. This is a good one for a help yourself party or event.

We’ve Stuffed our version of this traditional New Orleans sandwich with deli thin slice smoked chicken and Monterey Jack Cheese combined with as Lyn and I call it a the sandwich with the corn salad.

Ingredients

  • 1/3 cup minced fresh cilantro
  • ¼ cup lime juice
  • ¼ cup tomato sauce
  • 2 Tbs. white wine vinegar
  • 1 Tbs. grated lime zest
  • 2 clove garlic minced
  • 1 ¼ tsp. salt
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 6 Tbs. olive oil
  • 2 yellow, red and or green pepper diced (nice to mix colors)
  • 1 cup corn kernels
  • 1 larger tomato diced
  • 6 scallions chopped
  • 2 jalapeno peppers, minced
  • 1 round loaf crusty bread, 9” in diameter, 1 ¾ lbs
  • 1 Lb. deli-sliced smoked chicken breast, divided into 3 equal piles (can use turkey if you want)
  • 8 oz. Monterey Jack Cheese. Shredded about 2 cups divided into 3 equal piles

How

Salad

In a bowl mix the first 9 ingredients and then whisk in oil. Add the next 5 ingredients. Set aside

Sandwich

Slice top 1/3 from the bread and set the top aside.

Pull out center leaving ½” thick shell.

Spread 1/3 of pepper mixture on bottom, top with 1/3 of chicken and 1/3 of cheese.

Repeat layers with remaining pepper mixture, chicken and cheese.

Replace bread top

Warp with plastic wrap and refrigerate 8 hours. Server sliced in wedges

This takes about 25-30 minutes to prepare not counting the 8 hour frig time that is.

Serve with some chips and GRONKACAMOLE, Pig Skins  and Beer what else!!

How to put together

slice

QUICK TIP

Use leftover bread from this sandwich to make croutons, bread crumbs or panzanella (Italian bread salad).

Cut top third of bread off and remove all leaving 1/2" cust

Cut top third of bread off and remove all leaving 1/2″ cust

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

layer with 1/3 corn salad, then 1/3 turkey then cheese continue finishing with corn salad

replace the top

replace the top

wrap with plactic wrap tightly and refrigerate 8 hours

wrap with plactic wrap tightly and refrigerate 8 hours

remove wrap

remove wrap

Slice

Slice

Serve

Serve

Layers are nice presentation

Layers are nice presentation

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Muffaletta
by

Muffaletta

While working for Twentieth Century Fox I spent 2 years in New Orleans. Went from 169 to 189 lbs, learn to suck-dat-head pinch-dat-tail (crawfish) learn that “y’all” is singular just like “you guys” is in the Northeast and most especially how to slow down and enjoy.  Here is a New Orleans original – the Muffaletta – is a deliciously melodious collaboration of cured meat, provolone cheese, olive salad and sesame seeded, white fluffy bread that is the sandwich’s namesake. Thank Sicily for the round sesame bread but the ingenious sandwich is a New Orleans invention. In 1906, Central Grocery, right in the French Quarter, developed the sandwich and has been the muffaletta headquarters ever since.  This is where Lyn and I discovered it on one of our Sunday morning ritual to the French Quarter for chicory coffee and beignets, the Sunday paper and a trip to the Zoo with a picnic lunch. We tried one for our picnic and it was soon added to the ritual. People stood in line on a daily basis for the sandwich, as well as the in-house made olive salad (a pickled concoction of olive, celery, carrot, cauliflower, olive oil and Italian spices). I wonder if it is still there. Make this New Orleans original sandwich at home with Chef Emeril’s recipe. It’s a great game day sandwich.

Muffaletta

Ingredients:

  • 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
  • 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
  • 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
  • 3 ounces pitted Calamata olives (1/2 cup), sliced
  • 2 1/2 teaspoons minced garlic
  • 1 tablespoon minced shallot
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Pinch of dried thyme
  • Pinch of crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large loaf seeded Italian bread (about 1 1/4 pounds), split width wise  – halfway between top and bottom
  • 1/4 pound sliced fresh mozzarella
  • 6 ounces sliced capocollo or prosciutto
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced mortadella
  • 1/4 pound sliced mild provolone cheese
  • Pepperoncini, for serving

How:

In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.

Olive Salad

Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely.

Building the sandwhich

Crispy Potato Latkes
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Crispy Potato Latkes

Hey it’s the season and PK got me going, she asked if we still celebrated Xmaschunak or something like that. My answer not really.  Since Mikie has grown up and out of the house we have kind of slipped away from Jewish traditions.  Now Lyn’s eyes light up Xmas, Hanukkah, Birthday, Easter ………. I was not the religious one in my family but there were some things I loved and still do.  Patti asked don’t you miss latkes? I do, but I can’t or should not or don’t eat like I used to, I’m sort of a good boy now, do you have a good recipe, she had peaked my interest! She replied Baked!! She is working on one for me. Then today I got an email from America Test Kitchen and the second one down Crispy Potato Latkes. Does PK have that much influence?

Latkes: Every now and then I will cheat and these would be something nice to do it with. I used to love tator tots and while growing up, these to me was like giant squished tator tots.

Published November 1, 2012. From Cook’s Illustrated.

How to Video here

Latkes come in all shapes and sizes. But the goal is always the same: lightness throughout, with a creamy interior encased in a crisp shell. To re-create this traditional Hanukkah dish, we selected high-starch russet potatoes and discovered a simple technique that yielded perfect texture, both inside and out.

Why this recipe works:

We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing them out in a kitchen towel and to minimize the release of what remained by microwaving the shreds briefly to cause the starches in the potatoes to form a gel. With the water taken care of, the latkes crisped up quickly and absorbed minimal oil.

Serves 4 to 6 as a side dish

We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream.

Ingredients

  • 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
  • 1/2 cup grated onion
  • Salt and pepper
  • 2 large eggs, lightly beaten
  • 2 teaspoons minced fresh parsley
  • Vegetable oil

Instructions

  1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potatoes, onion, and 1 teaspoon salt in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup. Transfer drained potato mixture to second bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.
  2. Cover potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds. Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes. Don’t wash out bowl.
  3. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth. Return cooled potato mixture to bowl. Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.
  4. Set wire rack in clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4-inch depth of oil in 12-inch skillet over medium-high heat until shimmering but not smoking (350 degrees). Place 1/4-cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan. Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer. Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350 degrees between batches. Season with salt and pepper to taste, and serve immediately.
  5. TO MAKE AHEAD: Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month. Reheat latkes in 375-degree oven until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.
Schar Gluten Free Pizza
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Schar Gluten Free Pizza

Test your knowledge on Gluten Free.

A few months ago we went to Maine to see the twins so my wife could get that baby sparkle in her eyes. The Twins

They are the cutest, taking after both parents.

Anyway while there we got to meet up with the rest of the family in Portland at a great restaurant called the Pepper Club Great Food Alwaysand I keep saying it I have never had a bad meal there. Anyway not sure how we got on the subject of gluten free pizza but Nick and Marcia mentioned that they had found a great pizza crust. Up until now most that we have found frozen or not seem too dry and or crumbly. Schar Gluten Free Pizza crust was not frozen and we found it at Price Choppers for I think $7.99 for two 12” crusts.  They were right it is great we have made a few different pizzas depending on what is in the frig all have been great. So if you have to or just like gluten free try this brand.

pizza_crusts

Do you want pizza made exactly to suit your taste? Top these pizza bases with anything you wish, pop them in the oven and voilà! You have an original Italian pizza with a personal touch!

The ideal starting point to satisfy your pizza craving. Schar’s basic crust allows you to create the pizza of your choice anytime you want in only 15 minutes. 

Yes that was their words and an add my God I’ve gone commercial!

GlutenWheat

  • no additional eggs
  • no additional soy
  • no preservatives

Ingredients water, corn starch, rice flour, potato starch, corn syrup, yeast, guar gum, mono- and diglycerides, cream of tartar, baking soda, glucose, milk protein, salt, tartaric acid, citric acid, natural flavor

Serv. Size: 1/3 of pizza crust (50g), Amount Per Serving: 6, Calories 130, Fat Cal. 5, Total Fat 0.5g (1% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 270mg (11% DV), Total Carb. 30g (10% DV), Dietary Fiber 2g (8% DV), Sugars <1g, Protein 2g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (2% DV)

Toppings

  • Lyn’s  sauce
  • Mushroom broken into pieces
  • Cherry tomato slice in half
  • Feta cheese crumbled
  • Baby spinach
  • Olives cut in half
  • Pepper to taste ( Lyn’s a pepper head)

Gluten Free Pizza

 100_1113

Why Gluten Free?

Most people have no need to cook gluten free. For those with wheat allergies or celiac disease, however, gluten-free cooking must become a way of life. Presumably, those who are looking for gluten-free recipes already know why they cannot eat wheat, barley, rye or derivatives therefrom. The following information will, perhaps, be most useful for your relatives and friends who wonder why in the world you eat the way you do. (As an apology to those with a simple wheat allergy: We know much more about celiac than about allergies, and so the following information will apply more to those with celiac disease than those with allergies. Sorry!)

Celiac disease (also known as celiac sprue and non-tropical sprue) is a genetic disease that is most common among people of northern European descent. Recent studies have shown the incidence of this disease in the US to be 1 in 133 people. First and second degree family members of a person with celiac have a much higher chance of having the disease, more like a 1 in 20 chance. This percentage is high enough that first and second degree relatives of people with celiac should also be tested for the disease. (After all, if you had a 1 in 20 chance of winning the lottery, how many tickets would you buy?)  For more information here is the rest of this article Why Gluten Free?

Here is another one

Broccoli, chicken, red pepper and oilve

Broccoli, Chicken, Red Bell Pepper and Olive

Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.
by

Thanksgiving Turkey with Maple Syrup and Crispy Bacon Glaze.

Ingredients:

  • 12-14 lbs fresh turkey
  • 1 tablespoon hot sauce, such as Tabasco
  • salt and pepper
  • 1 quart buttermilk

Glaze (for last 15-30 minutes)

  • 1/2 cup Maple Syrup
  • 1 Tbsp Trader Joe’s Dijon Mustard
  • 2 strips Crisp Crumbled Bacon

To stuff inside turkey

  • 1 Navel orange quartered
  • 1 large sweet onion quartered.

How:

Wash and pat dry the turkey. Place the turkey, breast side up, in an oven-roasting bag.

Add the hot sauce, 1 tsp. salt and 1 tsp. pepper to the buttermilk container; shake to combine.

Pour the buttermilk mixture over the turkey trying not to get in cavity. Seal the bag, transfer to the refrigerator and let marinate, overnight turning the turkey over once at least 5 hours. I also turned on side for 1 hour each side.

Remove the turkey and pat dry inside and out. Rub the skin with 1 tbsp. oil; season with salt and pepper. Let rest at room temperature.

Stuff turkey with oranges and onion in body and neck cavities. This is great with chicken also, really adds moisture in my opinion.

Preheat the oven to 400 degrees . Tuck the wings behind the back of the turkey. Place the turkey, breast side up, on a rack set in a large roasting pan. Roast, basting once with the pan juices, for 1 hour. Lower the heat to 350 degrees and roast, basting every half hour, until an instant-read thermometer registers 155 degrees when inserted into the thigh, 1 to 1 1/2 hours more. If the turkey is over browning, tent with foil. Remove from the oven, tent and let rest for 30 minutes. We also basted with some maple syrup mixture at the end and allowed to crisp up.

Stuff with oranges and onion season with oil salt and pepper

  Stuff with oranges and onion season with oil salt and pepper

Thanksgiving Day Turkey

Let's eat

Gravy

Save 1-3 tbsp of drippings for the Make Ahead Gravy.

 

Note: The skin was nicely colored, crisp and tasty the meat was really juicy and tender even the breast.

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Crunchy Roasted Brussels Sprouts
by

Crunchy Roasted Brussels Sprouts

When I was younger oh so much younger than today, sorry could not resist, I did some landscaping on Cape Cod. For those of you familiar with the cape, back then it was very much a summer vacation area and one of the functions we would provide was a nice garden full of those fresh vegetable and such for the owners to enjoy during the summer. One thing we always put in was Brussels sprouts, knowing that it was a September harvest and who would be enjoying these long after the residents were gone for the winter and we came back for our promised turning of the soil etc. etc. There were other crops but this is about the sprouts just the sprouts.

 

Ingredients

  • About 3 pound Brussels sprouts
  • Olive oil
  • Salt and pepper
  • Lemon juice 1-2 Tbsp.
  • Poppy seeds 1 tsp.
  • Lemon zest

 

How

Preheat the oven to 450.

Clean up the Brussels sprouts cutting off the ends and removing the outer leafs.

In a shallow baking dish or roasting pan, toss the sprouts, olive oil, salt and pepper until combined. Roast, stirring occasionally, 15 to 18 minutes.

Sprinkle with the poppy seeds and add lemon juice and toss just before serving.

Garnish with lemon zest.

A variation I have done is cutting the sprout in half then following the steps above.

Brussels sprouts – Wholefoods.com

What’s New and Beneficial About Brussels Sprouts

  • Brussels sprouts can provide you      with some special cholesterol-lowering benefits if you will use a steaming      method when cooking them. The fiber-related components in Brussels sprouts      do a better job of binding together with bile acids in your digestive      tract when they’ve been steamed. When this binding process takes place,      it’s easier for bile acids to be excreted, and the result is a lowering of      your cholesterol levels. Raw Brussels sprouts still have      cholesterol-lowering ability — just not as much as steamed Brussels      sprouts.
  • Brussels sprouts may have unique      health benefits in the area of DNA protection. A recent study has shown improved      stability of DNA inside of our white blood cells after daily consumption      of Brussels sprouts in the amount of 1.25 cups. Interestingly, it’s the      ability of certain compounds in Brussels sprouts to block the activity of      sulphotransferase enzymes that researchers believe to be responsible for      these DNA-protective benefits.
  • For total glucosinolate content,      Brussels sprouts are now known to top the list of commonly eaten      cruciferous vegetables. Their total glucosinolate content has been shown      to be greater than the amount found in mustard greens, turnip greens,      cabbage, kale, cauliflower, or broccoli. In Germany, Brussels sprouts      account for more glucosinolate intake than any other food except broccoli.      Glucosinolates are important phytonutrients for our health because they      are the chemical starting points for a variety of cancer-protective      substances. All cruciferous vegetables contain glucosinolates and have      great health benefits for this reason. But it’s recent research that’s      made us realize how especially valuable Brussels sprouts are in this      regard.
  • The cancer protection we get from      Brussels sprouts is largely related to four specific glucosinolates found      in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin,      and gluconasturtiian. Research has shown that Brussels sprouts offer these      cancer-preventive components in special combination.
  • Brussels sprouts have been used to      determine the potential impact of cruciferous vegetables on thyroid      function. In a recent study, 5 ounces of Brussels sprouts were consumed on      a daily basis for 4 consecutive weeks by a small group of healthy adults      and not found to have an unwanted impact on their thyroid function.      Although follow-up studies are needed, this study puts at least one large      stamp of approval on Brussels sprouts as a food that can provide fantastic      health benefits without putting the thyroid gland at risk.
One thing to do with butternut squash when on sale
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One thing to do with butternut squash when on sale

One of my fall favorites, Butternut Squash and Apple Soup then there is plain roasted, fries, replace sweet potato, mashed with a little butter and brown sugar, the list goes on. So when I saw that sale sign and a huge basket of butternut and acorn squash it was another case of my eyes were bigger than my menu. I had some room in the freezer so I did not panic just a quick blanch and freeze.

Mature winter squashes like the butternut have tough skin that protects their firm, yellow-orange flesh and allows them to last longer than their fleeting summer squash relatives. A butternut is so self-reliant that it doesn’t even need to be refrigerated, and can be stored in a cool dark place for several weeks. So how do you choose a good one? First, pick it up. It should be heavy for its size. Look it over and make sure its skin is firm and free of bruises. Check for brown frostbite scars, which can affect the squash’s texture and longevity, and punctures or cuts, which can let bacteria in and cause mold. I like to choose one with a longer neck, especially if I am cubing make life easier. www.cookthink.com

Ingredients

Butternut squash (Quantity depends on you)

 

How

Cut ends on and peel and scrap seeds out

Cut the squash into 1/2-inch cubes.

In a larger pot bring at least 8 cups of water to a full boil

 

Blanch the squash for about 3 minutes

Strain the squash in collider and then immediately put in large bowl of ice water to stop cooking

Place on a large cookie sheet and into the freezer until frozen about 30 minutes to an hour.

Place in freezer bag (we use Food Saver), suck it and back into the freezer.

Butternut squash is an edible member of the gourd family whose roots have been traced back to Mexico in 5500 B.C. (Along with beans and corn, squash is one of the “Three Sisters,” the cornerstones of Native American cuisine.)

A mature winter squash, it grows on a vine, and has a giant pear-shaped body, tough skin, rich-tasting, vivid yellow-orange flesh and a sweet flavor. (It can often substitute well for the sweet potato.) Butternut squash can be baked, steamed, puréed or simmered, and is often referred to by cooks as a “workhorse” because of its versatility. Once cooked, its dry flesh has a glossy and silky texture that makes it a favorite in soups, curries and other dishes. http://www.cookthink.com

 

The word “squash” comes from the Narragansett word that means “to eat raw or green.” You certainly won’t be eating your squash raw or green, and you must cook it even before you freeze it to make sure that the squash retains its color and texture once it is thawed. The process of cooking squash is called blanching. When you blanch squash, you boil it just long enough to stop the enzymes that cause squash to deteriorate. The process for preparing and blanching squash for freezing depends on whether you are freezing summer or winter squash. http://www.livestrong.com

Bacon, Lettuce, Tomato and Jerod Mayo Sandwich
by

Bacon, Lettuce, Tomato and Jerod Mayo Sandwich

Jerod Mayo was drafted by the New England Patriots in the first round (10th overall) of the 2008 NFL Draft … Signed by the Patriots (7/24/08). This Thursday we play the Jets again we need him to play as he did the first meeting with I believe 11 Tackles – 10 Solo and 1 Assist and caused 1 fumble. He hits often and hard, maybe too hard sometimes. Here is a sandwich that hits you hard in a good way. This came from Scup’s In the Harbor the restaurant my sister and her husband used to own and operate in east boston, now they live on the opposites coast in Washington state but still root for the patriots. We even Skype some of the games for them if not on national TV. They are still keeping some stuff a secret so I had to wing it, gee my own sister go figure. Kind of like your Mom a little of this and handful of that.

 

Oh if you want a Thanksgiving Day recipe try my Buttermilk Marinated Turkey but marinated at least 8 hours or overnight turning once start breast side up.

 

Ok It’s half time let’s eat!

Bacon, Lettuce, Tomato and Jerod Mayo Sandwich

Ingredients

  • 2 slices of Grilled Italian Bread
  • Romaine lettuce
  • Oven roasted cherry or grape tomatoes sliced in half length wise. (Roast at 450 for about 10-15 minutes) – You do not have to roast them if you do not want to or just can’t wait.
  • Crispy Smoked apple wood “thick” bacon
  • Sliced cheddar (optional)

Basil Mayo ( this is my recipe not theirs, secrets you know)

  • Whisk all ingredients together
  • 1 cup good mayonnaise
  • 10 to 15 basil leaves, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon good olive oil
  • 1 teaspoon minced garlic

Serve:

Make sandwiches cut in half and stake on platter or serve all ingredients on a platter and have a build your own sandwich.

The Ultimate BLT

 

 

Wendy says: I Hope Mr. Mayo enjoys his namesake sandwich.

 

Alternative sauce chili-mayonnaise

 

nepatriotslife life Mayo mentions

Video: Mayo goes down with shoulder injury.

Video: Jerod Mayo hates Tom Curran from CSNNE

Revitalizing The Dynasty Defense

***************************************************************************************************************************************************************************************************

Boston Magazine 8-2009

Scup's in the Harbor

We admit it’s tough to make a bad BLT (there is bacon in there, after all). But it’s a genuine challenge to ace every element—crisp strips of meat, sweetly ripe tomato, lettuce with just the right crunch—and elevate this humble sandwich to warm-weather classic. Scup’s in the harbor rises to the occasion with cherry wood–smoked bacon and roasted cherry tomatoes nestled on red leaf lettuce. Sliced cheddar and a spot of pesto mayo add zing and texture without overpowering the key players, and sturdy slices of toasted wheat keep hands clean and flavor at the fore. Boston Magazine 8-2009

 

Lyn’s Cranberry Compote
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Lyn’s Cranberry Compote

Cranberry sauce is something we love and every year we try another recipe this year a repeat, one we tried way back in 2002 from YankeeMagazine recipe and liked. With our own twist of course.

Yield: 18-20 servings

This tangy cranberry compote is a great way to refresh your taste buds mid-meal.

Ingredients

  • 1 cup dried cranberries (you can substitute raisins)
  • 1 12-ounce package cranberries
  • 1 cup maple syrup (or sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup cider vinegar
  • 1 tablespoon grated lemon peel
  • 1/4 cup orange juice
  • 1/4 cup water
  • Garnish: orange zest

How

In a large saucepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.

by

Make Ahead Gravy

A stainless steel gravy boat.

I ask you, what else can you make ahead?

We are doing whole berry cranberry sauce also.

After Tday I will post more pictures

Ingredients

  • 1/2 cup minced onion
  • 1 medium clove garlic, minced
  • 2 cups canned chicken broth
  • 3 tablespoons flour
  • 1/4 cup apple juice or cider
  • 1 tablespoon lemon juice
  • 1/2 cup evaporated skim milk
  • 1 teaspoon Gravy Master
  • 1 teaspoon finely minced fresh rosemary or 1/2 teaspoon dried
  • 1/4 teaspoon dried thyme, crushed
  • salt and pepper
  • 3 tablespoons turkey drippings Add at end after you cook turkey and reheat gravy

How

1 day ahead: In a medium saucepan over medium heat, sauté onion and garlic in 3 tablespoons chicken broth for 4 minutes. Add flour and stir 1 minute. Slowly add the rest of the broth, stirring constantly. Add apple juice, lemon juice, evaporated milk, Gravy Master, rosemary, thyme, salt and pepper. Bring to a boil, and then reduce heat to low and simmer 10 minutes, until thickened slightly. Remove from the heat and place in a blender. Pulses 30 seconds on liquefy. Place in a covered container and refrigerate.

Next Day: Half an hour before serving, place gravy in a saucepan over low heat. Whisk in 3 tablespoons turkey drippings and simmer on low, stirring occasionally, until serving.

Make Ahead Grvy Ingredients    100_1076100_1077      100_1079

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