Thursday, November 19, 2009
the turkey talks have begun. the bird itself was ordered weeks ago from our local vendor at our farmer's market. this will be our 5th turkey from Smith Meadows Farm and each has been a grass fed, organic, sustainable delight. the difference every year is the style of cooking. some years we have my partner's family recipe. the bird is stuffed with a mixture of raisins traditionally soaked in rum, mixed with sliced almonds, fresh orange juice, paprika ,salt and pepper. since i don't drink, we soak our raisins in apple cider. this is served with bowls of braised red cabbage, piles of rich mashed potatoes and my friend anne's brussel sprouts with bacon and raisins in a sweet sour sauce. OMG. some years we cook a bolivian turkey, a recipe from my work hermanas. you brine the turkey tuesday night before bed. the next night, wednesday, after making one million centerpieces, you rinse off the brine, cut the turkey in half, and marinate it overnight in a mixture of olive oil, parsley, cilantro if you like, finely minced garlic, shallots, hot and sweet red peppers, salt, pepper, fresh lemon juice. maybe a little cumin also. OMG, again. so we're talkin. aside, i have searched through every folder for photos of said turkeys, to no avail. so, i give you turkey's flag. oops, again, the german turkey dressing also gets chopped apples!