Cranberry Pomegranate Glaze- for a Turkey, Chicken, or Ham

This year I got to have Thanksgiving twice.  We celebrated on Thanksgiving day with my grandparents, and then celebrated again with my dad's family the Saturday after.  Of course, because we have a big fat mixed family, by Saturday everyone had already celebrated their traditional Thanksgiving, including taking home leftovers.  Since I was in charge of the bird on Saturday, I decided to do a glazed turkey instead of a marinated one, like my family usually expects.

I always brine my turkey in salt water and white wine for a few days before cooking it.  Usually, when you buy a turkey from a grocery store (unless it's organic or all natural, and sometimes even then), the bird will be injected with saline to make the white meat more moist.  Brining is essentially the same thing, only a more natural process and an opportunity to add more flavor (like with wine, herbs, flavored salts, etc). If anyone is interested, I can post a recipe and directions for brining a turkey:-)

Normally a day before I cook the turkey, I marinate it with olive oil, green onion, garlic, parsley, thyme, lemon juice, and pepper.  This year, I did almost the same thing, but made it into more of a paste than a dressing.  I used fresh parsley, green onions, garlic, thyme, and some sage with the other ingredients, and when I was done blending it, it looked like pesto.  I rubbed the whole turkey with it, concentrating on the inside of the cavity and under the skin.

I put apple, celery, rosemary, sage, and lemon inside of the turkey and put it in the oven to roast as I normally do.  Every 30 minutes, I opened the oven and poured some glaze over the top.  This made the turkey very brown (because of the sugar), and caused the turkey to have a crunchy, sweet outside moist, flavorful meat on the inside.  It was a hit at dinner, and a good break from the usual turkey.

For the glaze, you will need:

8 cups of juice total (you can mix cranberry and pomegranate juice however you'd like.  I prefer to use the unsweetened kind).
8 cups brown sugar
1-2 pears, cut in half
1 bay leaf
pinch of red pepper flakes
whole peppercorns
sprigs of fresh thyme, rosemary, or sage, or any other herbs you'd like to use
3-4 whole cloves
1 clove of garlic, whole

Put all of the ingredients in a sauce pan and heat until the sugar melts.  Simmer for about 30 minutes until all of the flavors blend, and take it off the heat.  Cover and let it sit overnight.  Pour over meat that is in the process of cooking every 30 minutes or so.  This much will be enough to glaze a 14 pound turkey.

You can also make adjustments to fit your taste.  Orange juice is great in it.  I have seen people use apple instead of pear.  Some people like it with more heat, so they add red pepper flakes and cayenne.  Some like the "spicyness" of the holidays, so it would be yummy to add extra cloves, nutmeg, and cinnamon sticks.

When I did a ham for Christmas two years ago, I used maple extract with extra clove and pineapple juice with the cranberry juice.  I have also done pork with balsamic vinegar and peach juice for a glaze.  Honey is delicious on a roasted chicken.  Honey and lime is great on fish.

I gave this recipe to a friend of mine, and I believe she did oranges and mustard seed for the glaze, because most people in her family are not into cranberry.  She said the turkey turned out amazing and she will be doing something similar in the future.  (BTW, this was the first time she made Thanksgiving dinner by herself, and she did this with no problems.  This method is very easy).

Pomegranate Cranberry Sauce

This is PROBABLY my last post of the night.  We will see...

1 whole fresh pomegranate
4 cups fresh cranberries
Juice and zest of one sweet orange*
1 1/2- 2 cups brown sugar (depending on how sweet you want)

1 bay leaf (whole)

1 tsp vanilla bean paste or vanilla extract

Heat the cranberries, orange juice and zest, and the pomegranate seeds until the popping stops.  Add the remaining ingredients and simmer for about twenty minutes.  Make sure to take the bay leaf out when you're done cooking;-)

This recipe is great for the kids... no alcohol and no strong flavors, so they like it.

*Be very careful when zesting an orange.  It can be dangerous.  I made directions on how to properly zest an orange here. 

And of course, whenever you use the peel of any fruit or vegetable, make sure it is washed and rinsed very well.

Busy Mama Recipes

Peach and Balsamic Cranberry Sauce

A sweeter version or my previous posts, this one is my Grandma's favorite.  

1 peach, peeled and diced
4 cups of fresh cranberries
1 cup Chardonnay or peach juice
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs balsamic vinegar
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla extract

Heat the cranberries and peaches in the Chardonnay until the popping stops.  Add the remaining ingredients.  Simmer for twenty minutes.  Take off the heat and serve warm or cold with your holiday dinner. 

Will, of course, pair well with Chardonnay

Sweet & Spicy Cranberry Sauce with Mango, Cilantro, and Goat Cheese

This is a different take on the traditional cranberry sauce.  Instead of being sweet, it is more savory with sweet and tart notes.  The goat cheese pairs well with the mango and cilantro.  The onion brings out the flavors and the celery adds some texture.  Because it's baked with the cheese on top, it makes for a beautiful side dish to the holiday dinner table.

4 cups of fresh cranberries
2 tbs butter
1/2 white onion, chopped
1 celery stalk, finely chopped
Juice and zest of two limes
1 1/2- 3 cups sugar (depending on how sweet you want)
1 mango, peeled and chopped
2 tbs dried cilantro
1 jalapeno, seeded and minced with the membrane removed
4 tbs crumbled goat cheese

Preheat the oven to 350.  

In a saucepan, saute the onion and celery in the butter.  Add the wine and cranberries.  When heated (you'll know because the "popping" will stop), add the remaining ingredients, except for the goat cheese.  Let it simmer to thicken for a few minutes.  

Remove from heat.  Pour into a small casserole dish and crumble the goat cheese on top.  Bake in the over for 15 minutes or until the cheese is bubbly.

Mashed Potato with Feta Cheese and Parsley

Mashed potatoes, or potatoes of some sort a usually a staple at the holiday dinner table.  I have many, many different recipes for mashed potatoes, so I'm going to share one of my favorites (also, it was a special request from my cousin, Tracy<3).  It is sort of like a twice baked potato recipe, but is much faster and easier than stuffing potato skins.  One of the reasons I love this recipe is because it pairs well with any protein- chicken, fish, beef, lamb, or pork.  Also, you don't need any gravy for them, they are delicious they way they are.

To start, you'll need:

7-9 large russet potatoes (or the equivalent weight of a different variety or a mix... it's up to you!  The last time I made this I used red potatoes because the boys like the skins)

4 cloves of garlic, peeled

1/2 a yellow or white onion, chopped very finely

1/2 bunch of fresh parsley, leaves only, chopped finely

1 stick of butter

8 oz cream cheese, yogurt, or sour cream

1 1/4 cup +/- of milk or half & half

1 1/2 cups feta cheese, crumbled (Or substitute a mix of bleu cheese and white cheddar)

Black or cayenne pepper to taste

First, wash the potatoes very well and rinse thoroughly with water.  I always wash mine because I leave the peel on (it's healthy and adds flavor).  Cut into cubes and place in a large pot of cold water with the garlic (no need to press the garlic, just add it in whole).  Bring the water to a boil.  You may add a little salt or oil to the water to prevent it from foaming over.  Use a fork to test a peice of potato, and drain when they are done.  They shouldn't be firm anymore.

Preheat oven to 365.

In a saucepan, melt the butter and add the onion to it.  Cook on medium for a few minutes, stirring constantly and adjusting the heat to prevent burning.  Add the milk or cream, and when heated add 3/4 cup of the feta or white cheddar and heat.  Once heated thoroughly, remove from heat and set aside.

In a large bowl, use an electric mixer to whip the potatoes and garlic.  Add the milk mixture and whip.  Using a wooden spoon, stir in the parsley and pepper.  The mixture should be light, which is good because it can be very rich depending on the cheese you use.

Spread into a 9x13 inch casserole dish with at least one inch sides (You can grease the pan with butter if you'd like.  Crumble the remaining feta (or bleu cheese) on top.  Bake for 30 minutes and serve hot.

I also like to use a mix of paremsan and white cheddar cheese if the people I am serving are not fans of feta or bleu cheese.

WINE PAIRING:

If using bleu cheese, I would suggest a Cabernet Sauvignon.  Sometimes, bleu cheese can overpower a light, fluffy wine, so it's better to use a more bold wine.  If you are a fan and have the right food pairing with this recipe, a strong Port would be good, too.

If using feta, of course there is he obvious- Retsina or Ouzo.  But, for Americans like me who don't like either one of those (I can't stand either very much), then a good Charddonay would be good if looking for a dry wine.  Pinot Gris of Sauvignon Blanc would also pair well because of the stronger garlic flavor.

If you use cheddar, Cab Sauv works well (and especially if using a mix of bleu cheese and white cheddar).  If you are like me and can't get enough of it... Merlot won't hurt:-)