The VJJE Recipe Weekly Vol. 14 No. 45

1. Cut band of skin holding drumsticks. Grasp end of drumstick.
    Place knife between drumstick/thigh and body of the turkey and
    cut through skin to joint. Remove entire leg by pulling out and
    back, using the point of the knife to disjoin it. Separate the
    thigh and drumstick at the joint.

2. Insert fork in upper wing to steady turkey. Make a long
horizontal cut above wing joint through to body frame. Wing
may be disjointed from body, if desired.

3. Slice straight down with an even stroke, beginning halfway up
the breast. When knife reaches the cut above the wing joint,
slice will fall free.

4. Continue to slice breast meat, starting the cut at a higher
point each time. To help make carving easier, use a straight
and sharpened knife. More Cooking Tips

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This Week's Culinary Quiz (Answer at the bottom of page)

Historically, the Turkey graced the head of the Thanksgiving table
or groaning board, but for the traditional New England holiday
feast, which dish was always placed center stage?

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Quote of the Week:

"Most turkeys taste better the day after, my mother’s tasted
better the day before."

- Rita Rudner, comedian

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UPCOMING FOOD HOLIDAYS:

         November is: National Pepper Month
                      National Georgia Pecan Month
                      National Raisin Bread Month
                      National Peanut Butter Lovers' Month

        November 6 - National Nachos Day
        November 7 - Bittersweet Chocolate with Almonds Day
        November 8 - National Harvey Wallbanger Day
        November 9 - National Scrapple Day
        November 10 - National Vanilla Cupcake Day
        November 11 - National Sundae Day
        November 12 - National Pizza with the Works Day
        November 13 - National Indian Pudding Day

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Talking Turkey
by John Havel

It's time to talk turkey. If you're cooking one for the first time
this Thanksgiving or even if you've cooked one before, do you know
if you're preparing it safely?

Raw or undercooked meat and poultry may contain harmful bacteria,
and therefore improper thawing, handling, cooking or storing of that
Thanksgiving bird can put hosts and dinner guests at risk for food
poisoning. Here is a top 10 list of common mistakes people make when
preparing a holiday turkey.

1. Buying fresh turkeys too early. If you want fresh, don't buy it
more than 2 days prior to Thanksgiving. You can only keep a fresh
turkey refrigerated 1 to 2 days before cooking. (However, a whole
frozen turkey can be stored in your home freezer at 0 degrees for
up to 1 year.)

2. Cross contamination. Don't put raw meat or poultry with raw
vegetables. Although you may not intentionally have these items in
contact, if it happens, there is high risk of cross contamination,
that can spell food poisoning. Make sure to wash your hands and the
food preparation surface thoroughly in-between preparing the turkey
and a salad, for example.

3. Thawing a frozen bird at room temperature. This can lead to a
potentially unsafe turkey. As the turkey starts to defrost, bacteria
will grow on the surface, multiplying to high levels that may not be
destroyed during cooking. There are three proper ways to thaw; one is
in the refrigerator, allowing 1 day for every 5 pounds of turkey. An
8-pound bird would take 1 to 2 days to thaw. If you need a quicker
way, use cold water, changing the water every 30 minutes. The same
8-pound bird would take about 4 to 6 hours to defrost this way. The
third method is to microwave the turkey - if you can get it in there.
Follow the manufacturer's directions and roast immediately after
thawing.

4. Partial cooking or prestuffing the night before. Do not partially
cook a turkey, because interrupted cooking may increase bacterial
growth. Do not prestuff, either, because that can also create a
hotbed for organisms to multiply. In addition, the cavity of the bird
insulates the stuffing and may prevent it from heating to the proper
temperature. If you want a jump on Thanksgiving dinner, pre-mix the
dry and wet stuffing ingredients (to prevent cross contamination) and
store them in separate containers the night before.

5. Overstuffing the turkey. You'll either wind up with undercooked
stuffing or an overcooked bird because you'll have to cook beyond the
cooking time for the stuffing to reach a safe temperature.

6. Cooking the turkey at low temperatures overnight. Cooking a turkey
below an oven temperature of 325F is unsafe because temperatures
lower than this may encourage bacteria to grow inside the turkey
where temperatures could stay below the danger zone of 140F.

7. Cooking the turkey ahead of time and letting it sit in the
refrigerator. Cooking a turkey ahead of time is all right, but
leaving it whole in the refrigerator is not recommended because a
cooked bird is just too big to cool quickly enough in a home
refrigerator. The solution is to remove the stuffing if the turkey is
stuffed, and to carve the turkey and store the slices in covered
shallow pans in the refrigerator. When reheating the slices, reheat
to 165F.

8. Forgetting the food thermometer. A food thermometer is a must.
Temperature is the true indicator that the turkey is done. Time is
just a gauge. The temperature is going to tell you it's ready. The
turkey should reach an internal temperature of at least 180F.

9. Predicting the exact time your turkey will be ready. Get over the
notion that you can predict when the bird is going to be ready. If it
is done too early, you can hold it in the oven at 140F.

10. Leaving out the leftovers. People tend to think that once
they've cooked the turkey, they can leave it out forever, and they
cannot. Leftovers shouldn't be left on the table beyond 2 hours. When
you're done with your meal, take the turkey off the bone, divide into
portions so that it will cool, and refrigerate. Turkey will keep
three to four days in the refrigerator. Use stuffing and gravy within
one to two days.

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This Week's Wine Selection:

Simi Sauvignon Blanc 2009 Price: $13

This brilliantly clear, light straw-colored wine smells of
pineapple, passion fruit, guava and grapefruit, with a hint of
minerality. The palate offers generous nectarine and grapefruit
with some flinty notes and a clean, refreshing finish.

Serve With:

Bourbon-Glazed Roast Turkey
=======================
    15 pound whole turkey, fresh or frozen (thawed)
    salt and freshly ground black pepper
    1 large tart apple, quartered
    1/2 cup peach preserves
    3 tablespoons bourbon
    2 teaspoons Angostura bitters
    butter as needed

Remove giblets (save liver for another use), neck and any visible
fat from turkey; reserve for stock. Rinse turkey with cold running
water and drain well. Blot dry with paper towels. Season turkey
inside and out with salt and pepper and place quartered apple in
cavity. With kitchen string, tie the drumsticks together; twist
wing tips behind back. Place turkey breast side up on a wire
roasting rack (sprayed with non-stick cooking spray) in a shallow
roasting pan.

Roast turkey in a preheated 325F oven about 3-3/4 hours, basting
regularly with pan juices. If at any time the breast shows signs
of getting too brown, soak an 8 X 10 inch piece of cheese cloth in
butter and place over breast; continue to baste regularly (detach
to keep it from cooking into the meat).

Meanwhile, combine preserves, bourbon and bitters in a small
saucepan over low heat; cook until preserves are melted. During
the last 30 minutes of roasting time, baste bird with bourbon peach
glaze. Continue to roast until thermometer registers 180F in the
thigh, or 170F in the breast. Remove turkey from oven. Discard
apple quarters. Allow turkey to rest in a warm place for 15-20
minutes before carving.

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FOOD FUNNIES: Martha Stewart Thanksgiving Tips

9. To get turkey golden brown, use a high-grade shellac.

8. Buy a wreath at K-Mart and tell everyone you made it yourself.

7. Bite the head off of a live turkey.

6. So nobody gets drowsy after dinner, liven up the stuffing with
half a can of Folgers Crystals.

5. Plan on cooking fifty-six 20-pound turkeys to feed 1,500
female cons.

4. Tired of turkey? Roast a raccoon.

3. Decorate your turkey with pinecones -- how do I come up with
this crap?

2. Get the family as drunk as possible, as early as possible.

... and the #1 Martha Stewart Thanksgiving Tip ...

1. No time to bake homemade pies? Well then, you're a horrible,
horrible person.

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Cherry-Pecan Stuffed Turkey
======================
    3/4 cup chopped onion
    3/4 cup butter
    3 tablespoons sweet Marsala, dry sherry, or chicken broth
    3/4 teaspoon salt
    3/4 teaspoon paprika
    3/4 teaspoon dried thyme, crushed
    1/4 teaspoon ground white pepper
    6 cups soft bread crumbs
    1-1/2 cups sliced celery
    1 cup dried tart cherries
    3/4 cup coarsely chopped pecans
    1/4 cup chicken broth
    1 10- to 12-pound turkey

For stuffing, in a medium skillet, cook onion in butter until
tender but not brown. Stir in the Marsala, sherry or broth; salt;
paprika; thyme; and white pepper. Transfer the ingredients to a
large bowl. Add bread crumbs, celery, cherries, and pecans; toss
to mix well. Drizzle with the chicken broth; toss.

Spoon some of the stuffing into the neck cavity of the turkey;
fasten the neck skin with a skewer. Lightly spoon the remaining
stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting
pan. Insert a meat thermometer into the thigh muscle.

Roast the turkey, uncovered, in a 325F oven for 3 to 3-3/4 hours
or until the meat thermometer registers 180F to 185F (cut string
between drumsticks when the bird is two-thirds done). Let roasted
turkey stand, covered, 15 to 20 minutes before carving.

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Dried Fruit Stuffing
===============
    9 cups 1/2- to 3/4-inch pieces French bread cubes without crust
     (from about 12 ounces bread)
    1/2 cup (1 stick) butter
    4 1/2 cups chopped onions
    2 cups chopped celery
    2 1/4 cups dry Sherry
    1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
    1 1/4 cups dried tart cherries (about 6 ounces)
    1 1/4 cups dried apricots (about 6 ounces), chopped
    1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried
    1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
    1 tablespoon chopped fresh rosemary or 1 teaspoon dried
    1 1/4 cups chicken stock or canned low-salt broth
    3 large eggs, beaten to blend

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Place
bread cubes in very large bowl. Melt butter in heavy large skillet
over medium-high heat. Add onions and celery to skillet; saute
until vegetables are tender and golden, about 10 minutes. Add
Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook
until fruit is tender and liquid is reduced to 1/3 cup, about 7
minutes. Add to bread cubes; stir to blend. (Stuffing can be
prepared 1 day ahead. Cover and refrigerate.) Add stock to
stuffing; season with salt and pepper. Mix in beaten eggs.

Transfer stuffing to prepared baking dish. Cover and bake 30
minutes. Uncover and bake until top begins to crisp, about 25
minutes longer.

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Cheddar Corn Casserole
====================
    1 stick butter, melted
    1 large onion, chopped
    1 small green bell pepper, chopped
    1 small red bell pepper, chopped
    3 eggs
    1 cup sour cream
    1 can (16 oz.) creamed corn
    1/3 cup yellow cornmeal
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium
heat. Add onion and peppers and cook until softened, stirring
occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a
large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt
and pepper. Stir in cheese and onion-pepper mixture.

Turn into a 2-quart buttered baking dish. Bake in a preheated 350F
oven for 30 to 35 minutes, until puffed and golden.

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Best-Ever Potatoes
===============
    7 cups coarsely chopped small red potatoes
    1 cup chopped onion
    1 8-ounce carton dairy sour cream
    1 cup (4 oz.) shredded Monterey Jack cheese
    1 cup (4 oz.) shredded sharp cheddar cheese
    1/2 teaspoon salt
    1/4 to 1/2 teaspoon ground red pepper
    2 medium tomatoes, seeded and chopped

In a large saucepan cook potatoes and chopped onion, covered,
in a small amount of boiling water for 12 to 15 minutes or until
tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar
cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into
a 2-quart rectangular baking dish. Bake, uncovered, in a 350F oven
about 30 minutes or until heated through.

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Strawberry and Feta Salad
=====================
    1 cup slivered almonds
    2 cloves garlic, minced
    1 teaspoon honey
    1 teaspoon Dijon mustard
    1/4 cup raspberry vinegar
    2 tablespoons balsamic vinegar
    2 tablespoons brown sugar
    1 cup vegetable oil
    1 head romaine lettuce, torn
    1 pint fresh strawberries, sliced
    1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic,
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.

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Maple-Glazed Sweet Potatoes
========================
    2 pounds sweet potatoes (4 to 6 medium)
    1/3 cup pure maple syrup or maple-flavored syrup
    3 tablespoons coarse-grain Dijon-style mustard
    2 tablespoons cooking oil
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup cranberries

Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks.
In a large bowl combine the maple syrup, mustard, oil, salt, and
pepper; add sweet potatoes and cranberries. Toss to coat. Transfer
mixture to a 3-quart baking dish, spreading mixture evenly.

Bake, uncovered, in a 400F oven for 30 to 35 minutes or until
potatoes are glazed and tender, stirring twice.

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Roasted Parsnips with Thyme
=======================
    2 pounds parsnips (5 to 6 medium)
    3 tablespoons unsalted butter
    1 1/2 tablespoons (packed) dark brown sugar
    1 tablespoon balsamic vinegar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3 tablespoons coarsely chopped fresh thyme

Preheat the oven to 425F. Peel the parsnips and cut them into 2-inch
lengths. Quarter the thickest pieces, halve the medium ones, and
leave the thinnest ones whole. You want all the pieces to be about
the same size. Put the butter in a shallow baking dish large enough
to hold the parsnips in a single layer and put the dish in the oven
until the butter melts. Stir in the brown sugar and vinegar. Add the
parsnips, salt, and pepper and stir to coat all the pieces evenly.
Bake for 20 minutes. Remove the pan from the oven and stir in the
thyme. Continue to bake until the parsnips are browned and tender
when pierced with a fork, about 10 minutes longer.

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Spiced Pumpkin Pie
================
    2/3 cup (packed) golden brown sugar
    1/2 cup sugar
    2 tablespoons all purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground allspice
    1/8 teaspoon ground cloves
    1/8 teaspoon ground ginger
    1 1/2 cups canned solid pack pumpkin
    2 tablespoons mild-flavored (light) molasses
    3 large eggs
    1 cup whipping cream
    1 purchased frozen 9-inch pie crust

Place baking sheet in oven and preheat to 450F. Whisk first 8
ingredients together in large bowl to blend. Whisk in pumpkin,
molasses and eggs, then cream. Pour mixture into frozen crust.

Place pie on preheated baking sheet in oven. Bake 10 minutes.
Reduce heat to 325F and bake until sides puff and center is just
set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and
refrigerate.) Serve at room temperature.

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This Week's Culinary Quiz Answer: Chicken Pot Pie

The huge chicken pie centerpiece is described in scintillating
detail in many accounts of Thanksgiving feasts. The feast was a
traditional English harvest festival that lasted three days.
Governor William Bradford sent "four men fowling" after wild ducks
and geese. We don't know if they ate turkey since "turkey" meant any
kind of fowl. We do know they didn't eat pumpkin pie. They ate boiled
pumpkin and made fried bread from corn. There was also no milk,
cider, potatoes, or butter. There were no cattle for dairy products,
and the newly discovered potato was thought to be poisonous. The rest
of the menu was made up of fish, berries, watercress, lobster, dried
fruit, clams, venison, and plums.

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