TIPS , TRICKS AND TECHNIQUES
Get in the spirit by starting a meal with a festive sparkling wine
Blended wines can often reflect a blend of people
Full-bodied whites are very food-friendly and go well with pork, ham and turkey
Cava and Prosecco are affordable alternatives to Champagne
Match aromas in wine with flavors in food
Try comparing Old and New World wines made from the same grapes
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Turkey Leg Confit by Chef Maximo Lopez May
http://www.behindtheburner.com/site_images/f81/4093.jpg
Makes 4 servings
INGREDIENTS:
8 sage leaves
8 thyme sprigs
8 bay leaves
3 tbsp. juniper berries
2 tbsp. black peppercorns
5 tbsp. kosher salt
8 turkey legs and wings
4 qt. duck fat
4 qt. vegetable oil
PREPARATION:
1. Preheat the oven to 200 degrees.
2. Using a mortar and Pestle, grind the juniper berries and black peppercorns to a medium course grind. Add the herbs and salt and stir to release their flavors.
3. Rub the spice mixture into the turkey well, and place onto a rack. Let sit for two hours to impart flavor as well as extract some moisture form the protein.
4. Place the turkey into a rondo, and cover with the duck fat and vegetable oil. Place into the 200 degree oven, and cook for two hours, or until the meat is falling off the bone. Remove from the oven and let cool to room temperature. Remove the protein from the fat and reserve for service. Strain the fat through a chinois and reserve for later use.
Photo courtesy of gizmodo.com
Additional Recipes
Pumpkin Punch by Kastel >
The Spice Drop by Eryn Reece >
Pumpkin Soufflé with Bourbon Crème Anglaise by Chef Pierre Poulin >
Get in the spirit by starting a meal with a festive sparkling wine
Blended wines can often reflect a blend of people
Full-bodied whites are very food-friendly and go well with pork, ham and turkey
Cava and Prosecco are affordable alternatives to Champagne
Match aromas in wine with flavors in food
Try comparing Old and New World wines made from the same grapes
________________________________________________________________
Turkey Leg Confit by Chef Maximo Lopez May
http://www.behindtheburner.com/site_images/f81/4093.jpg
Makes 4 servings
INGREDIENTS:
8 sage leaves
8 thyme sprigs
8 bay leaves
3 tbsp. juniper berries
2 tbsp. black peppercorns
5 tbsp. kosher salt
8 turkey legs and wings
4 qt. duck fat
4 qt. vegetable oil
PREPARATION:
1. Preheat the oven to 200 degrees.
2. Using a mortar and Pestle, grind the juniper berries and black peppercorns to a medium course grind. Add the herbs and salt and stir to release their flavors.
3. Rub the spice mixture into the turkey well, and place onto a rack. Let sit for two hours to impart flavor as well as extract some moisture form the protein.
4. Place the turkey into a rondo, and cover with the duck fat and vegetable oil. Place into the 200 degree oven, and cook for two hours, or until the meat is falling off the bone. Remove from the oven and let cool to room temperature. Remove the protein from the fat and reserve for service. Strain the fat through a chinois and reserve for later use.
Photo courtesy of gizmodo.com
Additional Recipes
Pumpkin Punch by Kastel >
The Spice Drop by Eryn Reece >
Pumpkin Soufflé with Bourbon Crème Anglaise by Chef Pierre Poulin >
