Apple-Rosemary Roasted Turkey



1 (12- to 13-pound) whole turkey
1 teaspoon salt
1 1/2 teaspoons pepper, divided
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs
1 (12-ounce) can apple juice concentrate, thawed and divided
1/2 cup butter or margarine, melted
2 cups water
1/4 cup all-purpose flour


Remove giblets and neck from turkey, reserving neck. Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.

Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times and into thighs and drumsticks.

Bake at 425° for 20 minutes; reduce oven temperature to 350°, and bake 4 hours or until a meat thermometer inserted into turkey thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, then aluminum foil. Chill 8 hours.

Bring 2 cups water, remaining apple juice concentrate, turkey neck, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.

Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours. Serve warm with turkey and whole-berry cranberry sauce, if desired.

NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injection isn't available.

Apple-Rosemary Turkey Breast: Substitute 1 (6-pound) bone-in turkey breast for whole turkey. Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º. Yield: 8 servings.

Makes 12 servings

Moscow Ponchiki



# 1 1/2 c flour.
# 2 tb sugar.
# 1 tb butter.
# 1 ea egg.
# 1/2 c milk.
# 1/2 ts baking powder.
# 100 g oil to fry.
# powdered cinnamon.


Moscow Ponchiki is a delicious thing. Just baked, tender, fluffy doughnuts will disappear from the dish on your eyes.


Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar.

Caviar Mold Recipe


Stretch a small amount of caviar to feed 10 in this elegant mold. Serve with toast rounds, crackers, or baguette slices.


* 1 envelope unflavored gelatin
* 1/4 cup water
* 1 cup sour cream
* 2 tbsp mayonnaise
* 2 tbsp lemon juice
* 2 tsp grated onion
* 1/4 tsp sugar
* 1 dash hot pepper sauce
* 4 ounces caviar (lumpfish or white fish)
* Salt, white pepper
* 1/2 cup sour cream for garnish (about)
* Parsley sprigs
* Toast rounds or unsalted crackers


Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes.
Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds.

Yield: 10 servings

Source: Los Angeles Times California Cookbook (New American Library Trade)
Reprinted with permission.

Almond “Tuiles”


Servings: 8
Preparation and cooking time: 20 minutes


# 2 egg whites
# 1/3 cup sugar
# 1 and 1/2 oz (3 Tbs) butter
# 1/3 cup flour
# 1/3 cup slivered almonds


Preheat oven to 350 degrees F.
Melt butter in microwave or double boiler.
Mix the egg whites with the sugar (without making them rise).
Add the flour and melted butter, mixing with an electric mixer to avoid lumps.
Place a piece of parchment on a cookie sheet and drop a teaspoon of dough onto it. Flatten the dough with the back of the spoon to make them round.
Place the slivered almonds on each round cookie.
Cook for approximately 10 to 12 minutes. The edges of the cookie should be golden.
If you wish to give a domed shape to the cookie, place them onto a rolling pin or the side of a glass when you take them out of the oven.

Hummus ( Mediterranean Recipes)



Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons.


20 ounce chic peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
parsley chopped, for garnish
paprika for garnish
to taste salt
to taste pepper


Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toasted Pita bread. To toast the bread, preheat oven to 350 degrees until golden.

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