~ Use the same ingredients Chef Bernard uses in his recipes ~ Visit Chef's Online Store: buy his favorite gourmet products online! Fennel Pollen | Pure Gourmet Oils | Top Shelf VinegarsRare Spices | Gourmet Jams | Pure Honeys | Specialty Mustards |
Chef Bernard searches the globe to find the 'best of the best' products available for the ingredients in his award winning recipes and shares them with you in his online store ...
|
Glaze
1 cup blood orange juice
1/2 cup pomegranate molasses
1/4 cup maple syrup
1/4 cup seasoned rice vinegar
1/4 cup Cointreau liqueur
1 teaspoon dried lavender flowers
1/4 teaspoon star anise powder
Combine all ingredients in small saucepan over medium heat. Bring to simmer. Reduce to syrupy consistency. Strain through fine sieve. Set aside
Turkey
2 heads garlic
3 tablespoons olive oil
1/4 cup chopped sun dried apricots
2 tablespoons chopped lemon thyme
1 tablespoon chopped sage leaves
1 18-pound free range turkey
to taste sea salt and freshly ground black pepper
1 cup peeled cipollini onions
30 small new potatoes, halved
20 baby carrots, peeled
20 baby beets, peeled
3 medium parsnips, peeled, cut into 1/2 inch pieces
1/2 cup unsalted butter
1 bouquet fresh herbs
Pre-heat oven to 350°F. Cut garlic heads in half crosswise. Place cut side down in casserole dish. Drizzle with 1 tablespoon olive oil. Cover. Cook 30 minutes or until soft. Squeeze pulp into mixing bowl. Mix with sun dried apricots, thyme and sage. Carefully insert fingers between skin and flesh of turkey to loosen. Evenly spread garlic mixture under skin of breasts and legs. Rub remaining olive oil over entire turkey. Season inside and out with salt and pepper. Bake in roasting pan, breast side up. Brush with glaze every 30 minutes. After 2 1/2 hours surround turkey with vegetables. Dot with butter. Season vegetables with salt and pepper. Cook 1 hour or until internal temperature reaches 160°F at thickest part of thigh. Transfer turkey to ceramic serving platter. Surround with root vegetables. Garnish with herb bouquet before serving
Black Muscat Sauce
** reserved neck and giblets
2 tablespoons grapeseed oil
3/4 cup diced red onions
1/2 cup diced celery
4 sprigs thyme
1/2 cup raisins
3 tablespoons unsalted butter
3 tablespoons flour
1/4 cup sherry vinegar
1 cup black muscat wine
3 quarts chicken stock
to taste sea salt and freshly ground black pepper
Reduce chicken stock to 1 quart in large sauce pot. Set aside. Cut necks into 2-inch pieces, using cleaver. Add oil to large sauce pot over medium high heat. Add neck and giblets. Brown on all sides. Reduce heat to medium. Add onions, celery, thyme, raisins and butter. Cook 5 minutes, stirring often. Stir in flour. Cook 1 minute. Add vinegar, black muscat and chicken stock. Bring to simmer. Cook 15 minutes or until sauce consistency, stirring often. Season with salt and pepper. Strain trough fine sieve. Transfer to sauce boat
