Tis The season for festivities, fun, planning! AND FESTIVE Thinking THINKING
Soften a cup of butter, mixing 1 and ½ teaspoons of poultry seasoning, crushed garlic, and garlic herb sauce with a fork. Chill in the refrigerator for 15 minutes, or until slightly firm again. Cut the butter into several pats and place them directly inside the skin of the entire turkey. Use remaining butter to rub all over the top of the bird. Pour a cup of white wine over the top of the bird, preferably Pinot Grigio, as it is the best white wine to use as far as flavor and tenderizing goes. Place the bird breast up on a bed of chopped onions, carrots, and celery. Baste every 20 minutes with a mixture of chicken broth, butter, and wine that has been brought to a boil in a saucepan over high heat. Add rosemary. Place in oven at 350 degrees F for about 3 hours, or until the thermometer either pops up, or reads a safe temperature of 165 degrees F.
Don’t let the chilly weather prevent you from using your grill, when you can easily put together a variety of foods such as tenderloin, chicken, shrimp, and vegetables. Offer different dipping sauces for each creating a fun variety of holiday flare. Teriyaki is a great choice for beef. It gives a very tantalizing beef jerky taste. Chicken can be interesting when flavoring it with a variety of hot sauces. I love to use a soul food type sauce that I ran into one day by accident and it has become one of my absolute favorites!
Speaking of sauces, one of my closest friends, Jane Van Etveldt, offered this horseradish dipping sauce for steak:
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
She adds a splash of lemon juice
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
03 BAY LIFE LIVING. COM - Christmas 2015 and New Year's 2016 ISSUE
Magazine
Bay Life Living Magazine Nov/Dec 2015/Jan 2016