Nontraditional ingredients for traditional Thanksgiving dishes.
Turkey Breast with Lemon Caper Sauce
This is wonderful for company. Must start a day in advance.
Marinade:
1 cup parsley
5 large cloves garlic
11/2 cups fresh lemon juice
1 cup vegetable oil
4 teaspoons crushed rosemary
11/2 teaspoons salt
Freshly ground pepper to taste
Process parsley and garlic in food processor until chopped. Add lemon juice, oil, rosemary, salt, and pepper. Process constantly for 3 minutes.
1 (5- to 6-pound) bone-in turkey breast
Salt and pepper to taste
6 tablespoons chilled unsalted butter, divided
1/4 cup drained capers
Cooked wild rice
Rinse turkey and pat dry. Combine with Marinade in plastic food storage bag; mix to coat well. Marinate in refrigerator overnight.
Let stand until room temperature. Drain turkey, reserving Marinade. Place turkey in roasting pan. Sprinkle with salt and pepper to taste. Roast at 400 degrees for 30 minutes. Reserve 2/3 cup of the Marinade. Roast turkey for 1 hour longer, basting with remaining marinade. Cool turkey while making caper sauce.
Bring reserved 2/3 cup Marinade to a boil in saucepan; remove from heat. Whisk in 2 tablespoons butter. Cook over low heat for several minutes, whisking in remaining butter 1 tablespoon at a time. Stir in capers.
Cut turkey into thin slices. Serve over wild rice with caper sauce. Makes 12 servings.
The Best of Wheeling
Best of the Best from West Virginia Cookbook
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Spiced Cranberry Orange Relish
Great served with turkey, chicken, pork or duck. Delicious warmed over ice cream.
1 (12-ounce) bag fresh cranberries
1 cup water
1 cup sugar
1 apple (Pippin, Granny Smith, or Golden Delicious), cored and
cut into 1/2-inch dice
1 pear (Comice, D'Anjou, or Bosc), cored and cut into 1/2-inch dice
Zest and juice of 1 orange
1/4 teaspoon each: ground cinnamon, ground cloves, and ground nutmeg
2 tablespoons orange liqueur (optional)
In a medium saucepan, bring the cranberries, water, and sugar to a boil. Lower heat to a simmer; add apple, pear, orange zest, orange juice, and spices. Simmer for 10 minutes until cranberries pop. Cool relish to room temperature. Refrigerate relish until ready to serve. Stir in the orange liqueur just before serving. Can be made several days in advance. Serves 6 - 8.
Savor the Memories
Best of the Best from Utah Cookbook
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