Julia
Child
with recipes from, Julia and Jacques Cooking
at Home, Alfred A. Knopf, 1999
"I
recommend roasting turkey the way it is described in my new book,
"Julia and Jacques Cooking at Home." Instead of roasting the whole
turkey, I suggest that you cut it up - separating the breasts and
leg-thighs and then cooking the parts separately. Reserve the whole
backbone for the stock. Make sure to take the wishbone out of the
breast. Otherwise, it gets in the way when you are carving. You can
roast the wishbone separately. After roasting the turkey parts, you
rearrange the pieces to make it look like a whole turkey for presentation
and carving. I always cook my turkey this way now. Cooking the whole
turkey takes too long and doesn't work as well."
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Julia's Cranberry Chutney
This crimson condiment--tart and sweet, with
a touch of heat--is delicious with all kinds of hot and cold meats,
and particularly good on leftover turkey sandwiches. It will keep
for several weeks in the refrigerator.
Yield: 2 1/2 cups
- 1
large Granny Smith apple
- 1
lemon, medium-size
- 1
cup orange juice
- 3
cups fresh cranberries (one 12-ounce bag) more if needed
- 3
Tbs white wine vinegar, plus more if needed
- 1/2
cup sugar
- 1/4
tsp. salt
- 1/4
tsp. cayenne, plus more to taste
Halve
and core the apple (peeled first, if you prefer)and dice it into small
pieces, about 1 1/2 cups. Pare 10 or so thin strips of peel from the
lemon with a zester or paring knife, then trim off the ends and cut
the lemon engthwise into quarters. Cut each quarter into thin (1/4-inch)
triangles. Pour the orange juice and cranberries into a sturdy 2 or
3-quart saucepan and set over medium-high heat. Add the apple and
lemon pieces, the strips of lemon peel, vinegar, and seasonings, and
stir all together. Cover the pan and bring to the boil over high heat.
Stir the ingredients, reduce the heat to medium, and cook covered
for about 5 minutes, until all the cranberries have burst. Uncover
the pan, reduce the heat, and simmer for another 4 or 5 minutes, until
the chutney is thick. Taste and stir in small amounts more vinegar,
sugar, salt, or cayenne, as you like. Cool to room temperature before
serving. The Chutney will keep in the refrigerator several weeks,
or longer if you freeze it.
[Plain Mashed Sweet
Potatoes] [Blanched
and Buttered Green Beans] [Cranberry
Chutney]
Turkey
Tips 1999 Home
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