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Recipes
Herb-roasted Turkey with Apple Cider Grav
By Dunjab
To brine the turkey: Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other
- Brining
- 8 quarts cold water
- 2 cups coarse kosher salt
- 8 large fresh or dried bay leaves
- 2 tablespoons black peppercorns
- 2 tablespoons whole allspice
- 1 6- to 17-pound turkey; giblets removed, neck reserved
- Herb butter and gravy
- 3 tablespoons minced fresh Italian parsley
- 3 tablespoons minced fresh thyme
- 3 tablespoons minced fresh sage
- 3 tablespoons minced fresh marjoram
- 1 teaspoon minced fresh rosemary
- 1 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 4 cups low-salt chicken broth
- 2 cups apple cider
- 3 tablespoons all purpose flour
- 1/2 cup whipping cream
- 2 tablespoons Calvados (apple brandy) or other brandy
- Roasting
- 2 large Granny Smith apples, quartered, cored
- 2 large onions, quartered
- Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Turkey-with-Apple-Cider-Gravy-108793#ixzz19Gz9OJjo
Pilzragout mit Anis
By Dunjab
Zubereitung Die Pilze putzen, mit Küchenkrepp säubern und je nach Größe eventuell halbieren oder vierteln
- 600 Gramm
- Plize (gemischt; z. B. Kräutersaitlinge, braune Champignons, Shiitake-Pilze)
- 1 1
- Zwiebel
- 1 EL
- Butterschmalz
- 1 EL
- Balsamessig (alt)
- 1 EL
- Ahornsirup
- 200 Milliliter
- Gemüsebrühe
- 200 Gramm
- Schlagsahne
- Salz
- Pfeffer (frisch gemahlen)
- Muskatnuss (frisch gerieben)
- 1 TL
- Anis (gemahlen)
- 2 EL
- Soßenbinder (hell)
Blackberry Black Tea Sorbet
By Dunjab
Try this vibrant sorbet with ripe berries and fragrant black tea
- 1 1/2 pounds rinsed blackberries
- 2 cups brewed black Darjeeling or Assam tea
- 1 1/4 cups sugar
Amarena Zupfkuchen
By Dunjab
sorry that this is in German so I added a photo, I wish I could compare it to US cakes
- Mürbeteig
- 150 g weiche Butter
- 130 g Zucker
- Salz
- 1 Ei (Kl. M)
- 300 g Mehl
- 30 g Kakaopulver
- 1 Tl Backpulver
- Füllung
- 150 g Amarenakirschen
- 1 Vanilleschote
- 250 g Butter
- 200 g Zucker
- 3 Eier (Kl. M)
- 1 Pk. Vanillepuddingpulver
- 500 g Magerquark
- Mehl zum Ausrollen
Kris's Cranberry Sauce
By Dunjab
Throw everything into a pan and cok on med heat until berries are smooshy and the sauce has thickened a little bit
- 1 bag cranberries
- 2 cups water
- 2/3 cup sugar
- Juice of one orange
- dash of cinnamon
Jambalaya
By Dunjab
Preheat oven to 350 degrees F
- 2 tablespoons garlic, minced
- 1 tablespoon crushed red chile flakes
- 4 bay leaves
- 1/2 cup canola oil
- 8 ounces tomato puree
- 1 (32-ounce) can tomatoes, diced in puree
- 1 (32-ounce) can tomatoes, diced
- 1 pound andouille or other hot, smoked sausage
- 1 quart chicken stock
- 4 cups green peppers, diced
- 4 cups yellow onions, diced
- Cooked Rice
- 1 pound chicken, boned and cubed
- Salt and pepper, to taste
- 1/2 cup scallions, diced
Stuffed Chicken with rosemary Polenta
By Dunjab
1. Preheat oven to 400°. Heat 1 tbsp
- 3 tablespoons olive oil, divided
- 1/2 yellow onion, sliced
- 4 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 5 ounces baby spinach
- 1 3/4 teaspoons kosher salt, divided
- 4 boned, skinned chicken breast halves (8 oz. each)
- 4 slices (4 oz. total) Italian fontina cheese
- 1 cup polenta
- 2 tablespoons butter, cubed
- 2 teaspoons chopped fresh rosemary
Lavender Sea Salt Caramels
By Dunjab
If you want to turn regular caramels into Lavender Sea Salt Caramels, you have three options to do this: 1
- 2 cups heavy cream
- 10 1/2 oz. fine-quality bittersweet chocolate (no more than 60% cacao, if marked), finely chopped*
- 1 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 3 tablespoons flaky sea salt, such as Maldon*
- vegetable oil for greasing
Peach Cobbler
By Dunjab
. In a large bowl, mix peaches, 2/3 cup sugar, and the tapioca, lemon peel, lemon juice, and vanilla
- 4 pounds ripe peaches, peeled, pitted, and sliced into 1/2-inch-thick wedges (about 12 cups; see notes)
- 1 About 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 1/2 teaspoons grated lemon peel $
- 1 1/2 tablespoons lemon juice $
- 1 1/2 teaspoons vanilla $
- 2 cups all-purpose flour $
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 2/3 cup (about 6 oz.) butter, cut into 1/2-inch chunks $
- 2/3 cup whipping cream $
Sausage Stuffing
By Dunjab
Place all ingredients into a baking dish, cover and bake at 375 degrees for 45 minutes
- 2 tablespoons (1/4 stick) butter
- 1 12-ounce package bulk pork sausage, crumbled
- 1 large onion, chopped
- 4 cups coarsely ground crustless French bread
- 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped
- 1/2 cup canned low-salt chicken broth
- 1/2 cup chopped fresh parsley
- 2 teaspoons crumbled dried sage leaves
- 2 teaspoons dried thyme
- Read More http://www.epicurious.com/recipes/food/views/Sausage-Stuffing-100403#ixzz1AaNrjN3q