Roast Turkey

Believe it or not, it's possible to roast your turkey ahead
of time and store the cooked meat in the freezer to reheat
and serve on the big day. If this sounds a bit too much like
eating leftovers, let me assure you that by following these
simple freezing and reheating instructions, you'll have moist,
delicious turkey -- and not one of your guests will suspect
you didn't spend the entire holiday slaving away in the kitchen
keeping watch over a hot oven.

Feel free to use your own favorite turkey recipe if you prefer,
and then follow the freezing/reheating instructions at the end
of this article (but I personally don't think you'll find a tastier
turkey recipe!).

TO PREPARE TURKEY:

3 onions, quartered
6 celery stalks, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
2 bay leaves
1 1/2 cups white wine (or water)
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons sage
1 teaspoon thyme
3 cups chicken broth, canned (reserve for freezing process)

In bottom of a deep roasting pan, place two quartered
onions, four celery stalks, the carrots, bay leaves and
white wine (or water). Remove turkey giblets, rinse
bird inside and out. Pat dry with paper towels. Stuff
turkey loosely with remaining quartered onion and celery
stalks. Brush turkey with olive oil mixed with salt, pepper,
sage, and thyme. Cover turkey loosely with a large sheet
of foil coated lightly with olive oil, crimping foil on to edges
of roasting pan. Cook according to chart below. During
last 45 minutes, cut band of skin or string between legs
and tail. Uncover and continue roasting until done.
Baste, if desired.

Turkey Roasting Chart (loosely wrapped with foil):
12-16 pounds / 325 degrees F / 4 - 5 hours
16-20 pounds / 325 degrees F / 5 - 6 hours
20-24 pounds / 325 degrees F / 6 - 7 hours

Testing for doneness:
About 20 minutes before roasting time is completed, test
bird. Flesh on thickest part of drumstick should feel soft
when squeezed between fingers, drumstick should move
up an down easily, and meat thermometer inserted into
thickest part of leg should read 185 degrees F. (Or follow
manufacturer's instructions.)

FREEZING Drippings
Pour liquid and drippings from roasting pan
into a bowl. Remove vegetables. Allow bowl of liquid to
cool in refrigerator until fat congeals on top. Scoop off fat
with a spoon and pour drippings into a labeled freezer bag.
Thaw to use for making gravy on serving day.

TURKEY:
Allow turkey to cool in pan for 1/2 hour; then
place turkey and its roasting pan into refrigerator. Allow
to cool completely (several hours). When fully chilled,
slice turkey as usual. Remove all meat from bones.
Place breast and dark meat slices into labeled freezer
bags. Pour canned chicken broth into bags over meat.
Freeze.

TO SERVE:
Thaw bag of meat and broth, and place into
a covered baking dish for 30 minutes at 350 degrees F.
Or place turkey and broth into a microwave-safe dish,
cover with plastic wrap, and heat until hot (the time will
vary with different microwaves, so check manufacturer's
instructions). Drain off broth (reserve to make more gravy,
if needed). Arrange the heated turkey slices attractively
on a serving platter. Serve hot.

Excerpted and adapted from the 10-Day Holiday Meal
Plan in the bestselling book, 'Frozen Assets: How to
Cook for a Day and Eat for a Month' (Champion Press).

GINGER BEER

3 or 4 large fresh ginger roots (not ground ginger)
Juice of 2 limes (or similar amount of lemon,
pineapple, or grapefruit juice)
1 cup sugar
Few whole cloves or a cinnamon stick (optional)
Water

Carefully remove and discard the ginger root's outer
layer. Pound the root to a pulp and place in a large
ovenproof glass or stainless steel container.
Pour six cups of boiling water over the ginger, cover
with a lid or a clean cloth. Put the mixture in a warm
place. A sunny spot on a tabletop in front of a window
is a good place on a hot day; an oven that has been
slightly heated then turned off is a good place on
a cold day. Wait one hour.

Strain the mixture through a cloth into a large jar
or pitcher (or maybe two jars or pitchers). Squeeze
the ginger root to extract all the liquid from it.
Mix in the citrus juice, sugar, and spices. Fill
the jar with lukewarm water to make a gallon.
Return the mixture to a warm spot and wait
another hour.

Strain the ginger beer once more and refrigerate
until chilled. Serve over ice.

Big Bob's Ribs

Tools and ingredients
Slab of ribs
Cup of apple juice
Big Bob's Barbecue Red Sauce (directions below)
Big Bob's all-purpose barbecue rub (directions below)
A grill or pit is required for this recipe

Preparation:
Place slab of ribs bone side up on table.
Slide a knife under the membrane
and against the end bone to
separate the two. With a dry paper towel or rag, grasp
the edge of the thin membrane and pull.
The entire membrane should separate from rib.
Note: This will result in a more
tender rib and will allow your barbecue flavors to better
penetrate the meat.

Generously shake the barbecue rub (ingredients below)
onto the front and backsides of the ribs. Gently pat to
ensure that the rub will adhere to the meat.

Ingredients Rub:
1 cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 1/2 teaspoon ground cumin
1 teaspoon black pepper

Cooking:
Heat grill, or pit to 225 degrees.
Place ribs meat side up into cooker.
Cook for 3 hours on 225 degrees.
Spray ribs with apple juice. Note: This will provide
moisture, keep the bark from drying and add a fruity
background flavor.
Cook an additional 2 hours until ribs separate with
a slight tug. Apply a generous coat of barbecue sauce
(sauce directions below) to both sides of the ribs.
Cook 15 minutes, remove, cut and serve.

Ingredients for Sauce:
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed

Preparation of sauce:
Combine all ingredients and serve with cooked ribs.
Recipe courtesy of Big Bob Gibson, c. 2000

Smoked Pork Roast with Mustard-Honey Glaze
Source:Today's Complete Gourmet by Jacques Pepin
Makes 10 Servings

1 smoked picnic pork shoulder, bone in – about 6 1/4 pounds

Glaze:
2 tablespoons honey
2 tablespoons dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup water
1 tablespoon cider vinegar

Place pork shoulder in a stockpot, add enough
cold water to cover the pork by 1/2 inch.
Bring the water to 180 degrees F
(this will take 15-20 minutes) and cook
at 180 to 190 degrees F for 1 1/4 hours.
Watch the temperature closely.
The liquid should not boil.
Meanwhile, in a small bowl, mix together the honey,
mustard, paprika, and cayenne. Set aside.
Preheat the oven to 375 degree F.
Let the pork cool in the
cooking liquid, and then trim most of the exterior fat and
rind from around the bones.
Trim the surface of the meat
that is dark and leathery.
Score the top of the ham every
3/4 inch, and spread the glaze over the surface.
Place the pork in a roasting pan or saucepan, and roast
at 375 degrees F for 1 hour.
The surface should be nicely browned.
Transfer the meat to a serving platter.
Add the water and vinegar to the drippings in the pan.
Using a wooden spatula, scrape the bottom of the pan
to dissolve any solidified cooking juices,
and mixing them with the water and vinegar.
Strain the juices over the pork shoulder,
and serve, slicing it at the table.

Gingered Honey-Glazed Spareribs

Serves 12 as an appetizer.

Marinade:
1 cup honey
2/3 cup firmly packed light brown sugar
1/4 cup white vinegar
4 large garlic cloves, minced
3 to 4 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons salt

Ribs:
2 racks pork spareribs, untrimmed, about 3 pounds each

In small saucepan, combine all marinade
ingredients and simmer over medium heat,
stirring, until sugar is dissolved, about 5 minutes.
Cool to room temperature.

In large shallow baking dish, place 2 racks of ribs; top
with marinade, making sure that ribs are completely coated.
Cover and chill, turning once or twice, overnight.

Preheat oven to 350 degrees F.
Remove ribs from marinade
and arrange in large roasting pan.
In small saucepan,
bring marinade to a boil, lower heat,
Simmer uncovered, until reduced to 1 3/4 cups.
Roast ribs, turning and basting with reduced marinade
every 30 minutes, until very tender,
1 1/2 to 2 hours.
When ribs are tender, transfer to cutting board and
slice between bones.
Spoon reduced glaze over ribs
and serve.

Graham Kerr's Garlic Spread
(Makes about 2 ¼ cups)

2 whole heads garlic
2 cups strained nonfat yogurt
2 tablespoons fresh chopped parsley, chives, dill
(or a combination)
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Preheat the oven to 375 degrees F. Slice the tops off
the garlic heads, about 1/2 inch from the top. Wrap the
heads in aluminum foil and bake for 35 minutes. Remove
the garlic from the aluminum foil and, when cool enough
to handle, press the baked garlic until all the flesh
squeezes out. You should have 2 heaping tablespoons
of puree.
Spoon the garlic puree onto a flat surface and use a knife
blade to scrape and puree it to a smooth consistency.
In a serving bowl, combine the garlic puree with the
yogurt, parsley or other herbs, salt and pepper.

Applesauce Muesli Muffins
Courtesy: Julie

1 cup applesauce
1/3 cup oil
2/3 cup sugar
1 egg
1/2 cup water
1 1/2 cups flour
1 tsp baking soda
1 1/2 tsp cinammon
1/2 tsp allspice
1/2 tsp salt
1 1/4 cup Muesli cereal
1 cup raisins

375 oven, 20-22 minutes, or until knife comes out clean from testing.

Fresh Raspberry Rhubarb Pie

Pastry for 9-inch (23-cm) double-crust pie
1-2/3 cups (400 ml) sugar
1/3 cup (80 ml) tapioca
2 cups (480 ml) chopped rhubarb
2 cups (480 ml) raspberries
2 T (30 ml) butter

Mix sugar and tapioca. Mix together raspberries and rhubarb, and
turn half of fruit into pastry-lined pie plate. Sprinkle with half the
sugar mixture. Repeat with remaining fruit and sugar mixture; dot
with butter. Cover with top crust, cut slits to allow steam to escape,
seal, and flute edge. Sprinkle with sugar if desired.

Cover edge of crust with 2- to 3-inch (5- to 8-cm) strip of aluminum
foil to prevent excessive browning. Remove foil during last 15
minutes of baking. Bake 40-50 minutes at 425 F (220 C), until crust
is brown and juice begins to bubble through slits in crust.

Makes 6-8 servings.

Source: Good Fixins