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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Ready to Try the World's Best Apple Pie?

YumSugar — Tue, 10 Nov 2009 15:00:29 -0800

Because I haven't been a huge pumpkin pie fan until extremely recently, I've tried to take advantage of Fall's other stellar produce to end the season's celebrations on a sweet note. Like everyone says, there's nothing more American than apple pie. To that I'd like to add: there's nothing that exemplifies Autumn more than the smell of a baked-from-scratch apple pie. This one is perhaps the best I've ever tasted! It's piled high to the sky with fresh apple filling, and the crust calls for shortening instead of butter, which makes it exceptionally flaky. To make this for Thanksgiving, Christmas, or just because, keep reading.

Happy Hour: Apple Cidercar

YumSugar — Mon, 09 Nov 2009 14:00:42 -0800

After declaring I'd discovered the perfect Fall cocktail last week, I was worried I'd have nothing to look forward to. But surprisingly, my success had the opposite effect: I was inspired to go in search of other tipples that glorify the season's bounty.

Right now, it's impossible to wander the farmers market without being smitten by frosty jugs of freshly pressed apple cider. The apple cidercar - a riff on the time-honored sidecar cocktail - is a fun way to incorporate Autumn's quintessential beverage into a spirited libation. Check out the recipe when you read more.

Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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Come Party With Me: All Hallow's Eve - Drinks

partysugar — Thu, 29 Oct 2009 15:00:46 -0700

It's T minus two days until your big Halloween party! Since nobody wants to spend the entire night mixing cocktails, serve a punch. It's quenches the thirst of a crowd and is easy to make. All you have to do is dump the ingredients into a cauldron and stir. This potent concoction is a mixture of passion fruit vodka, cranberry juice, ginger ale, and sparkling apple cider. To achieve a smoldering affect, you'll have to get your hands on dry ice, but if you don't have time to seek it out, the punch is still enjoyable without the smoke. Also, stock up on beer or order a keg. To check out the apple punch recipe, read more.

Wicked Witch Apple Punch
From Skky

Ingredients

1 750 ml bottle Skyy Infusions Passion Fruit
1 750 ml bottle sparkling apple cider
1 64 oz. bottle cranberry juice cocktail
1 Liter ginger ale
2 cups pineapple juice
Red apple slices

Directions

Combine all ingredients in a large black witch’s cauldron with ice and stir.
Garnish with large slices of red apple floating on top and if desired, dry ice.

Serves 12-14.

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Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

Happy Hour: Happy Apple Rum Twist

partysugar — Fri, 02 Oct 2009 16:00:43 -0700

This October, instead of being bummed about Summer's departure, I've decided to get excited for Fall. I've changed the background on my phone to an image of autumnal flowers, I've searched FabSugar for Fall-look inspiration, I've decorated my house with white pumpkins, and most importantly, I've starting sipping this apple cocktail.

Apples are a quintessential ingredient at this time of year, thus a stimulating concoction made with apple cider and dark rum seems seasonally appropriate. Although the recipe is very easy, the resulting drink is complex, refreshing, and delicious. I recommend using a dark, rich rum like Jamaica's Appleton; it adds a welcoming depth of flavor. To embrace Fall, mix this cocktail!

Fast & Easy Dinner: Creamy Barley Salad With Apples

partysugar — Thu, 24 Sep 2009 07:50:02 -0700

Looking for a simple way to bulk up the nutrients of dinner salads? Add a whole grain like barley. According to FitSugar, consuming barley could lead to lower cholesterol levels.

Although she recommends using hulled barley, this recipe calls for pearled barley. After it's cooked, the hearty grain is tossed with cooling yogurt, crisp apples, and crunchy celery.

The entire mixture is served on a bed of arugula, making for a salad that is filling, healthy, and delicious. To check out the recipe, read more.

Creamy Barley Salad With Apples
From Real Simple

Ingredients

1/2 cup pearled barley
kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the celery, apple, cooled barley, and mint (if using). Toss to combine.
Divide the arugula among bowls. Top with the barley salad.

Serves 4.

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Come Party With Me: Fall Lunch - Dessert

partysugar — Wed, 23 Sep 2009 12:50:45 -0700

Since Fall is a time when the weather is often warm in the day, but cooler at night, for my Autumnal lunch, I plan on serving a dessert that is both hot and cold in temperature. A semifreddo is an Italian dessert that is partially frozen.

While there are many variations, the one I'll offer guests is a luxurious mixture of almonds and heavy cream. What about the hot? - you wonder, that comes in the form of syrupy caramelized apples that are drizzled onto the semifreddo. The dessert is delicious without being overly rich or sweet making it the perfect conclusion to a late lunch. To get the recipe keep reading.