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Old 11-21-2006, 02:30 PM   #71
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I took this from CJS wonderful rib recipe - I'll post from home - It does involve lots of bourbon and have to say that my daughter and I dirtied every spoon in the house tasting the gravy - before dinner!!

I'll post this afternoon or in the am.
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Old 11-22-2006, 04:17 AM   #72
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Finalized menu for 14:

Turkey with a pomegranate-black pepper glaze
Cranberry compote
Jiggly canned cranberry
Horseradish-wasabi mashed potatoes
Mashed potatoes with scallions and creme fraiche
Fresh sage-smoked chipotle chile gravy
Twice baked potatoes
Pecan green beans
Green bean casserole
Devilled eggs
Marionberry pie
Pumpkin-banana mousse tarts
Mashed butternut squash
Grilled acorn squash with orange glaze
Orange raspberry trifle
Dinner rolls (from scratch)
Sweet potato biscuits
Creamed kale with caramelized pearl onions
3 kinds of stuffing (in the bird, out of the bird, and out of the bird cornbread)
cranberry martinis
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Old 11-22-2006, 11:13 AM   #73
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It's day of for me, 11 AM, and dinner is about 6. Time to start peeling potatoes and apples!

I managed to get a ton of prep done yesterday though, serving dishes are lined up and ready to go, and all of my ingredients are stuffed tightly into whichever pot they will be cooked in today. All I have to do is add the heat and make the magic happen!

Good luck to anyone else celebrating today, or for those of you who are having Thanksgiving on the normal day, good luck with your prep today.
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Old 11-22-2006, 12:56 PM   #74
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I made the cranberry sauce a little while ago. Tomorrow, I'll just reheat it.
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Old 11-22-2006, 05:22 PM   #75
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For VeraBlue - As I recall (lots of fun post op. meds!!) this is what we did:

BASTING SAUCE:
1/2 c packed golden brown sugar
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RUB:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
---------
IN THE BOTTOM OF THE ROASTING PAN - UNDER THE RACK:
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
2 c apple cider

FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.

FOR RUB:
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.

Remove turkey from Cider Brine and dry thoroughly. Rub well with rub (may need to double recipe for rub depending on size of turkey).
Prepare oven as usual;

Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.

Place turkey on roasting rack. Cook turkey as usual - basting as needed with basting sauce.

When the turkey is done remove to a platter and tent loosely with foil to rest. Strain the remaining pan juices and deglaze the pan with 1/2 c bourbon. Continue making pan gravy as usual with pan juices and and additional cider. Season with salt & pepper.

For a richer apple flavor stir 2 - 3 TBS apple butter into gravy. You can also add more bourbon to taste. We used Maker's Mark for this.

Enjoy
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Old 11-23-2006, 07:52 AM   #76
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Quote:
Originally Posted by Harborwitch
For VeraBlue - As I recall (lots of fun post op. meds!!) this is what we did:

BASTING SAUCE:
1/2 c packed golden brown sugar
1/4 c bourbon whiskey
1/4 c apple cider vinegar
3 T. apple cider
2 T. Dijon mustard
RUB:
1 T. coarse kosher salt
1 T. packed golden brown sugar
1 1/2 tsps dry mustard
1 1/2 tsps dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
---------
IN THE BOTTOM OF THE ROASTING PAN - UNDER THE RACK:
1 lg onion, sliced
1 cinnamon stick, broken in half
6 thin rounds peeled fresh ginger
2 c apple cider

FOR BASTING SAUCE:
Whisk all ingred. in medium bowl to blend.

FOR RUB:
Mix first 7 ingred. in small bowl.
Using small sharp knife, loosen membrane from underside of each rib rack & pull off (or score membrane).
Rub 1 T. seasoning mix into each side of each rib rack.

Remove turkey from Cider Brine and dry thoroughly. Rub well with rub (may need to double recipe for rub depending on size of turkey).
Prepare oven as usual;

Scatter onion, cinnamon stick, & ginger in pan.
Pour in Cider.

Place turkey on roasting rack. Cook turkey as usual - basting as needed with basting sauce.

When the turkey is done remove to a platter and tent loosely with foil to rest. Strain the remaining pan juices and deglaze the pan with 1/2 c bourbon. Continue making pan gravy as usual with pan juices and and additional cider. Season with salt & pepper.

For a richer apple flavor stir 2 - 3 TBS apple butter into gravy. You can also add more bourbon to taste. We used Maker's Mark for this.

Enjoy
I'm all over this! Thanks! Lou and I do loveour bourbon lately! Have a wonderful Thanksgiving!
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Old 11-24-2006, 03:14 PM   #77
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It's also a killer way to cook ribs, pork roast, chickens, whatever.
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