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Archives for November 2006

Libby’s Iced Pumpkin Cookies Recipe

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iced-pumpkin-cookies-recipe-11-30-2006.jpgOK, I admit it, I have pumpkin on the brain!  But if you’re like me & you have more of that Libby’s pumpkin puree than you know what to do with, these pumpkin recipes are here to help!

These Iced Pumpkin Cookies are a great way to ring in the holidays.  They are a perfect sidekick for your morning coffee or as an after dinner treat.  No matter when you eat them, I assure you that you’re going to be gobbling them up quick!

Ingredients: 

  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 2 cups vegetable shortening
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 2 large eggs
  • 4 teaspoons vanilla extract, divided
  • 2 cups raisins
  • 1 cup nuts, chopped
  • 2/3 cup butter, softened
  • 3 teaspoons to 4 rum extract
  • 4 cups powdered sugar
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

What’s Next for the Cookies:

Go ahead & preheat your oven to 350 F or 175 C.

Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

What’s Next for the Frosting:

Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
 
Eat well & Laugh often!

Libby’s Pumpkin Roll Cake Recipe

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This morning I was staring into my pantry looking at the next culinary victim, when I noticed a few leftover cans from Thanksgiving of Libby’s packed pumpkin puree.  So, my mind got to thinking & I found this delicious recipe for a Pumpkin Roll Cake that I’m trying out today.  With that cold front coming in, I know we will be enjoying this treat by the fireplace this weekend.  Enjoy!

Ingredients:

  • 1/4 cup powdered sugar (to sprinkle on towel)3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)

What’s Next for the Cake:

Go ahead & preheat your oven to 375 F or 100 C.  Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake in preheated oven for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

What’s Next on the Filling:

Beat your cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

And that’s it, you’re done!

Eat well & Laugh often! 

Gnocchi with Mushrooms & Butternut Squash Recipe

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gnocchi-with-squash-recipe-11-29-2006.jpgI stumbled upon this Gnocchi with Mushrooms & Butternut Squash Recipe last week on Epicurious & I will be trying it out on the husband to night.  I’m looking forward to the savory gnocchi mixed in with sauteed mushrooms & yummy squash.  Why don’t you take this recipe on tonight & let’s compare notes.  Well, here we go…..

Ingredients:

  • One 2 1/2- to 3-pound butternut squash (one with a long neck)
  • Canola oil
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • 12 small sage leaves
  • 12 ounces shiitake mushrooms, cleaned
  • Canola oil
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons minced shallots
  • 1 tablespoon minced thyme
  • 3/4 teaspoon freshly ground black pepper
  • Extra virgin olive oil
  • 4 tablespoons (2 ounces) unsalted butter
  • 1/2 recipe Herb Gnocchi, thawed if frozen
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced chives
  • 1 tablespoon chopped Italian parsley
  • 1/2 lemon

What’s Next on the Squash:

Cut off and discard the stem end of the squash, then cut off the neck. Use a paring knife or sharp vegetable peeler to slice away the peel deep enough to reach the bright orange flesh of the squash. Trim the neck to straighten the sides, then cut it lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch dice. (You need about 3 cups diced squash.) If you have less than 3 cups, peel the bulb of the squash, cut it in half, and scrape out the seeds. Trim and cut as much of the bulb as you need into 1/2-inch dice. Reserve the remaining squash for another use.

Line a baking sheet with paper towels.

Heat a thin film of canola oil over medium heat in a skillet large enough to hold the squash in a single layer (or cook the squash in two batches). When the oil is hot, add the butter and brown it lightly. Add the squash, salt and pepper to taste, and the sage leaves. Cook, stirring the pieces to brown them on all sides, for 4 to 6 minutes, or until tender throughout.

Reduce the heat as necessary to cook the squash and brown it lightly, without burning; the best way to see if the squash is fully cooked is to eat a piece. Drain the squash on one end of the paper towel–lined baking sheet and set aside the sage leaves for the garnish. Wipe out the skillet with a paper towel and set aside.

What’s Next for the Mushrooms:

Trim away the tough stems and cut the caps into 1/4-inch-thick slices.

Heat a thin film of canola oil in the same skillet over high heat. When the oil begins to smoke, add the mushrooms and salt and sauté for about a minute. The mushrooms will absorb the oil and should not weep any liquid. Add the butter, shallots, thyme, and pepper, then toss and sauté until the mushrooms are thoroughly cooked, 3 to 4 minutes total. Drain the mushrooms on the paper towel–lined baking sheet. The gnocchi should be cooked in two skillets: Wipe out the mushroom skillet with paper towels and add a light coating of olive oil to it and to a second large skillet.

What’s Left to Do:

Heat the oil over medium-high heat until hot. Add 1 tablespoon of the butter to each skillet. When the butter has browned, divide the gnocchi between the two skillets and season to taste with salt and pepper. Once the gnocchi have begun to brown, shake and rotate the skillets, tossing the gnocchi so that they brown and crisp on all sides, about 2 1/2 minutes.

Add the squash, mushrooms, and chives and heat just through. Spoon the gnocchi and vegetables onto serving plates and return one skillet to high heat. Add the remaining 2 tablespoons butter and cook until it is a rich brown, then quickly add the parsley to crackle for a few seconds. Standing back — the butter will spatter — add a squeeze of lemon half. Spoon the brown butter and herbs over the gnocchi and around the plates. Garnish with the reserved sage leaves.

Whew!  That was a lot, but you did great!  Now tell me, what did you think?

Eat well & Laugh often!

How to Cook Winter Squash- the Right Way

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winter-squash-how-to-cook-11-29-2006.bmpAfter pulvorizing some of my winter squash last night, I thought it might be time for a quick refresher course.  Some people think of winter squash as fruit cake, a necessary evil during the holidays.  But after this post I know you’re going to have a better understanding on the best ways to cook squash, that you might just call it a holiday favorite from now on!

If you plan on baking, roasting or steaming your winter squash, make sure that you have about one pound per serving.  A Winter Squash Rule- the heavier the squash, the more dense it will be & will have the moistest flesh.  Bet you didn’t know that, eh?  Also, don’t worry about those rough places, put do avoid buying squash with soft spots. 

When Baking:  Heat your oven to 375 F or 190 C.  Go ahead & cut your squash in half & scoop out all the seeds & fibers.  Brush squash with olive oil & place cut-side down on a sheet pan.  Bake until soft, about 30 minutes.

When Steaming:  Cut your squash in half & take out the seeds & fibers.  Now cut into small, bite-size pieces.  Place your squash pieces into a steamer basket over already boiling water & cook (uncovered) until tender, about 30 minutes.

When Roasting:  Go ahead & preheat your oven to 400 F or 200 C.  Peel & cut you squash.  Cut remainder into 2-inch cubes.  Toss will olive oil.  Salt & pepper your squash, to taste.  Cook for 15 minutes & stir.  Cook 15 minutes, stir & toss.  Cook another 10 to 15 minutes & you’re now ready to serve.

Well, now, that wasn’t too bad & I’ll be you even learned something- I know I did!  I think my family is going to appreciate my winter squash of the future!

Eat well & Laugh often!

Chinese Steamed Red Snapper Fish Recipe

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steamed-fish-recipe-11-28-2006.jpgNow, don’t get frightened & trust me.  OK?  In China, they prefer to eat their fish whole & all together; head, tail, skin & all.  In the US, we do not commonly go this route, so if you’re feeling adventurous come along with me.

This Chinese Steamed Red Snapper Fish recipe will make great use of that steam oven I know you just went out & bought.  I’ll tell you what, for those who prefer your fish more anonymous than this, go ahead & buy yourself a naked red snapper, I won’t tell anyone.  Anyhoo, this red snapper recipe makes a very flavorful, juicy fish that’s perfect to eat alone or drop into some soup.  Enjoy!

Ingredients:

  • 1 medium sized red snapper
  • 1/2 teaspoon salt
  • 2 tablespoons soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 1 tablespoon salad oil
  • 3 or 4 slices ginger
  • 2 stalks spring onion
  • Few sprigs coriander leaves

What’s Next:

Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides.

Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes

Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative – the green parts will curl).

Place the fish in a steamer. Lay the ginger slices.

Steam the fish on a medium heat for about 10 minutes.

Mix soy sauce and vinegar.

Place the fish on a serving plate.

Pour sauce over fish.

Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. Garnish with chopped coriander and serve.

Eat well & Laugh often!

Steam Ovens Provide Fast & Healthy Cooking

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steam-oven-11-28-2006.jpg

Using steam to cook food is a tradition that goes back centuries when your dinner was steamed in reed or bamboo baskets & gobbled up by the family without hesitation, or napkins.

Today, steam cooking has come a long way and now offers a better way to stay healthy & to cook one of those last-minute meals we’re all famous for.  Using steam to cook your veggies & chicken optimizes the retention of vitamins, nutrients, flavor, color, as well as texture.  And since steam allows the moisture to stay in your food, you don’t feel the need to add any fatty oils to your dinner, and that is good news.

French chef Francis Lynch finds that steam cooking is a wave of the future, and the past, “We are finding that steam cooking is becoming an increasingly popular method of cooking due its ease of use, great results, health advantages and flexibility. Steam ovens can be used to cook everything from roasts to bread to desserts.”

“Steam cooking enhances fresh produce’s own natural flavor. This applies to vegetables in particular, but also to other side dishes and fish.”

Well, if a French chef tells me steam cooking is the way to go (and mentions desserts), who am I to contradict?

Eat well & Laugh often!

Sake-Steamed Sea Bass with Ginger & Green Onion Recipe

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sake-steamed-sea-bass-recipe-11-27-2006.jpgYou’ll have to go to Japan to jump into the sake spa swimming pool, but I can offer a sumptuous treat with less travel.  This Sake-Steamed Sea Bass with Ginger & Green Onion recipe will knock your socks right off!  Besides being completely & totally delicious, you can rest assured that this seafood recipe is as healthy as it is tasty.  Enjoy & take it easy after that Thanksgiving rush!

Ingredients:

  • 1 cup uncooked medium-grain rice
  • 3/4 cup sake
  • 3/4 cup bottled clam juice
  • 1 tablespoon minced peeled ginger
  • 1 garlic clove, flattened
  • 4 5-ounce sea bass fillets
  • 2 large green onions, chopped
  • 4 teaspoons soy sauce
  • 1 teaspoon oriental sesame oil
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons sesame seeds, toasted

What’s Next:

Cook rice according to package directions.

Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet.

Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

Eat well & Laugh often!

Japan’s Yunessun Spa a Holiday Travel Gem

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yunesun-spa-11-27-2006.jpg

 

 

Welcome back, everyone!  I trust your Thanksgiving was a delicious one, make sure to include your new memories to our looking back post from last week.

Well, the Turkey Day is behind us & you know what that means!  Christmas / more holiday fun is on the way & time is certainly not slowing down for us, quite the opposite, right?  Today on SlashFood I found the most incredible spa,  Japan’s Yunessun Spa.  Really more of a food amusement park than a spa, this welcome retreat offers visitors not only delicate beverages, but the experience to actually swim in them!

Ever wanted to swim in a sake pool?  Yunessun’s sake spa is continuously filled with sake from a giant cask.  Apparently sake is great for the skin, so swimming in the liquid makes sense, I guess.  There is also a green tea spa that contains those powerful anti-oxidants found in green tea, as well as a wine spa that is said to rejuvenation the skin, and there is, of course, a coffee spa to energize your skin.

Wow.  Great skin that’s been through the ringer of anti-oxidants, red wine rejuvenation & energizing coffee emersions, I don’t think I’ll have any sensations left after all that!  This spa is a great idea for a holiday getaway or even as a gift.  I love it, even though I’m a little skeptical of all the “rejuvenation” techniques, it would be a fabulous experience to jump into a red wine swimming pool! 

Thanksgiving Memories

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happy-thankgiving-memories-11-22-2006.jpgFor the last post before Thanksgiving, I thought we would share some Thanksgiving Day memories.  I’ll go first!

Thanksgiving to me means festive, warm, inviting smells snaking from the kitchen & snuggling your nose.  It means comfortable family smiles, old & shared recipes, a hodgepodge of memories & lots & lots of food.

I remember one particular Thanksgiving while at my grandparent’s house, the bird got a little burned & all the flavor flew away.  After all that hard work from everyone involved, we just laughed, packed into several cars & headed to the first open restaurant we could find.  What sticks out in my mind about that holiday year, was not the burned turkey or the restaurant’s terrible dressing, but the fact that we were all so flexible & easy-going about the turkey incident that we all had a grand time & added some great memories to an already brimming stock.

Now, it’s your turn.  Tell me what Thanksgiving means to you & maybe some Turkey Day memories.  Make sure to tell me how your turkey preparation & roasting was this year & don’t forget about all those helpful hints!

May you all have a fabulous tomorrow & a great today!  I am so thankful for my many, loyal readers.  Thank you!

Eat well & Laugh often!

 

Thanksgiving Cooking Gadgets

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thanksgiving-clipart-11-22-2006.bmp 

We need all the help we can get our hands on this time of year & with Thanksgiving Day tomorrow, we better get crackin’.  This morning we are going Thanksgiving gadget hunting.  So, get those wallets out & come along, I’ve found some true goodies!

Now don’t be afraid of bondage, turkey bondage, I mean.  In order to keep our turkeys closed up tight I’m sure we’ve all done our bit of experimenting.  Well, now you don’t have to with the TheFoodLoop, bondage is for the birds!

foodloop-11-22-2006.jpg

 

 

Drop that string & pick up silicone cable tie TheFoodLoop.  This handy dandy kitchen gadget constrains your turkey just the way you want them, without having to tie any knots.  How handy is that?

 

 

Next up on our Thanksgiving cooking gadget hunt, we have the new Cuisinart CEK-40 Electric Knife that will allow you to cut through that yummy, roasted turkey with ease.  This new electric knife is all you need in the kitchen gadget arena this year, it will cut through practically anything with the speed & precision of a celebrity chef.

knife-11-22-2006.jpg

 

 

 

 

 

 

 

 

Still working with the holiday poultry, I am happy to introduce you to Thermapen’s new Internal Temperature Probe.  This fantastic thermometer with its needle-thin probe will tell you the internal temp of your bird in less than two seconds.  Wow, no more wasting oven heat with that kind of quick response time!

internal-temperature-11-22-2006.jpg

 

 

 

 

 

 

 

 

Lastly, I want you to say hello to my little friend, the Williams-Sonoma Brushed Stainless-Steel Cream Whipper.  All you have to do with this bad boy is pour in the cream & sugar, pop in a nitrous oxide cartridge (sold separately) and you get all the whipped cream one could ever want, minus the additives!  I think this one’s my favorite, you know how I feel about my sweets!

whip-11-22-2006.jpg

 

 

 

 

 

 

 

 

Well, I hope you have enjoyed this Thanksgiving gadget excursion.  I wish you & yours a very happy Thanksgiving!

Eat well & Laugh often!

Emeril Lagasse Andouille Sausage Cornbread Stuffing Recipe

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cornbread-sausage-dressing-recipe-emeril-lagasse-11-21-2006.jpgWe don’t have to wait for celebrity chef Emeril Lagasse’s new Gulfport, Mississippi restaurant to open in order to enjoy some great Lagasse cuisine!  This Thanksgiving, why not try something a little new, a little different?  This Emeril Lagasse Andouille Sausage Cornbread Stuffing recipe enlivens any Thanksgiving meal, no matter who did the turkey this year, enjoy!

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 cup chopped yellow onions
  • 1/2 cup chopped andouille sausage (about 2 ounces)
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped green bell peppers
  • 1 tablespoon finely chopped fresh garlic
  • 1 cup coarsely crumbled homemade or purchased corn muffins
  • 1/2 cup chicken stock
  • 1 teaspoon Creole Seasoning, or to taste
  • Salt and freshly ground black pepper

What’s Next:

Heat oil in a large skillet over high heat. Add yellow onions and sausage and saute 1 minute. Add green onions, celery, bell peppers and garlic and stir fry 1 minute.

Stir in corn muffins, stock and Creole seasoning, season to taste with salt and pepper and cook, stirring and shaking the skillet, about 2 minutes. Remove from heat and serve with roast chicken, turkey or pork.

Eat well & Laugh often!

Chef Emeril Lagasse to Open Restaurant in Gulfport, Mississippi

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emeril-lagasse-new-gulport-mississippi-restaurant-11-21-2006.jpgFamed celebrity chef Emeril Lagasse is planning to open one of his signature restaurants at the Island View Casino in Gulfport, Mississippi.  Lagasse will be treating his beloved fans to his famous cuisine at the New Orleans Fish House on the Gulf House next spring.

Emeril explained his interests in establishing a new restaurant in Gulfport, “In a million years – before the storm – I would never have said I would operate a restaurant on the Gulf Coast.”

“I just wasn’t interested. My father-in-law is in real estate. I had many opportunities to do this type of thing. I chose not to do it. After the storm and after being there many, many times, my wife, Alden, and I and my team in New Orleans felt we wanted to make a commitment to the Gulf Coast.”

With a home in nearby Pass Christian & his wife Alden from Gulfport, it makes sense that the famed chef would choose this coastal location for a culinary adventure.

The new Emeril restaurant will feature about 175 seats, with around 40 at a bar.  Dinner entrees will range from $24 to $32, but will be open for late lunches as well, which is what I’ll be able to afford!

Wishing Lagasse the best in this new adventure, it’s great that we are keeping our attention on an area that still needs some loving help.

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Chef Sara Moulton’s Braised Stuffed Turkey with Maderia Sauce Recipe

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sara-evans-braised-stuffed-turkey-with-madeira-sauce-11-20-2006.jpgNow that we know what Chef Sara Moulton recommends for Thanksgiving Day preparations, let’s try on one of her most famous & celebrated recipes.  I tried this Braised Stuffed Turkey with Maderia Sauce Recipe a few weeks ago & my family still can’t stop talking about it.  And you know you’ve found a good one when that happens!  Enjoy this recipe with your family & let them talk non-stop about what a fabulous chef you are!

Ingredients:

  • 1 pound finely ground pork
  • 1/4 pound ground fresh pork fat
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup minced fresh parsley leaves
  • 1/4 teaspoon freshly grated nutmeg
  • 6 1/2 pound turkey breast, boned
  • 1/2 teaspoon dried thyme, crumbled
  • Salt and freshly ground pepper
  • 1/2 pound sliced baked ham
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 cups brown stock, or canned beef broth
  • Bouquet garni: a cheesecloth bag containing 12 parsley sprigs, 1 teaspoon dried thyme, and 1 bay leaf
  • 2 tablespoons arrowroot
  • 2 tablespoons Sercial Madeira
  • 1/4 cup heavy cream

What’s Next:

In a food processor blend the pork and fat. With the motor running, add the eggs, 1 at a time, and combine well. With the motor still running, add the heavy cream in a stream. Transfer the mixture to a large bowl and add the remaining ingredients. Chill, covered, for at least 30 minutes.

For the Turkey:  With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go. Remove and reserve the fillets (tenderloins) from the underside of the breast. Remove and discard any tendons, sinew, or silverskin. Reserve.

On a double thickness of cheesecloth, arrange the turkey breast skin side down with a long side facing you. Sprinkle it with half the thyme and salt and pepper, to taste. Smooth 1/4 (about 1 cup) the stuffing over the turkey breast, leaving a 1-inch border. Cover the stuffing with a layer of the ham. Cover the ham with another cup of stuffing. Halve one of the fillets and wrap each half with a piece of ham. Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.

Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.

Preheat the oven to 350 F or 175 C.

Pat the turkey rolls (ballontines) dry.

In a roasting pan, heat the butter and oil over moderate heat until hot and in it brown the turkey, in the cheesecloth, about 2 minutes per side. Add 6 cups stock and bouquet garni to roasting pan.

Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hours, or until the internal temperature is 165 degrees F and its juices run clear when the breast is pricked with a skewer.

The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately high heat, baste, and heat, covered, in your preheated oven, basting frequently, for 1 hour.

Transfer the turkey to a rack to cool. Unwrap it. Skim the braising liquid and strain it into a saucepan. In a small bowl, combine the arrowroot, Madeira, and cream.
Bring the strained liquid to a boil and stir in the arrowroot mixture. Cook the mixture over moderately high heat until it is thickened slightly. Keep the sauce warm, covered with a buttered round of waxed paper.

Transfer the turkey to a carving board and slice half of it into 1/2-inch slices. Transfer the slices and remaining turkey to a platter and serve warm with the sauce.

And whew, you & your braised turkey are done!

Eat well & Laugh often!Â