With the Holidays around the corner, I will be starting a FREE Kindle giveaway at midnight tonight. The book I will be giving out will be my Kaiju novella, Karmathaur. The giveaway will last for five days. Merry Christmas and a Happy New Year!
Here is the finished product of the Thanksgiving turkey. It was so tender and juicy that the meat fell off the bone. The herbs and spices greatly complimented the other dishes in the feast. I would recommend this Gordon Ramsay recipe to anyone who is interested. Happy Thanksgiving!
Here is a pet fox who was given good Thanksgiving food from his owner. This fox is so spoiled rotten and cute!
Here is the cranberry sauce. It smelled glorious from the various spices I used. I look forward to tasting it tomorrow.
Here is the turkey as it is now. It will sit and marinate in the butter and seasonings overnight so it can be ready to be cooked on Thanksgiving Day.
Here is the turkey I will be working with this Thanksgiving! It is 14.56 pounds. I have to time its cooking perfectly because I have to cook it for a half hour per kilogram. When it is cooked, I have to let it rest, which will allow it to reabsorb its juices and relax its texture. It is a young turkey, which is ideal because turkeys are at their best flavor when they are young. I look forward to working with this little fellow.
Another Gordon Ramsay recipe I intend to use for Thanksgiving is this apple and cranberry sauce. It will require two herbs and spices I never ate or used before: Star Anise, which comes from Vietnam and China, and Cardamon, which comes from India. These two could not be found in my local grocery store so I bought them online from Amazon. It will be nice to try something new, especially around the holidays.
For those of you who are interested in this recipe, here it is:
- Core, peel and thinly slice 2 apples.
- Grate thezest of one Orange and squeeze out the juice.
- Place castor sugar, star annisse and cardamon in a heavy-bottom skillet and caramelize.
- Add the cranberries and cook until they start to blister and pop.
- add the apples to pan.
- Deglaze with port and add orange zest and juice.
- Cook for 5 to 10 minutes to thicken.
- Cool and refrigerate until needed.
- Serve cold or room temperature.