On Saturday night Vance and I had our friends Liz and Brian over for dinner. I wanted to have some elements of love and Valentine's Day, but I was also planning on serving turkey - not exactly the most romantic dinner but delicious. Vanderbilt had given us a free turkey around the holidays and it had been in the freezer since - this was the perfect opportunity to roast it up!
I served Fig-Glazed Roast Turkey (by Tyler Florence), cinnamon & honey whipped sweet potatoes, garlicky spinach greens and Port wine cranberry sauce.
The meal was delicious (if I don't say so myself), but with all the cocktails and wine we had flowing, I could have eaten cardboard and thought it was amazing. I didn't stuff the turkey, but instead made the fig glaze for basting and made a smoky-herb gravy (also a Florence recipe). I put sage, rosemary, thyme, parsley, onion and lemon in the cavity of bird. The gravy was delicious and really needs some time to thicken up!
· 5 tablespoons extra-virgin olive oil
· 1 large, smoked turkey wing or 2 small ones
· 1 medium onion, quartered
· 2 carrots, chopped
· 1 ribs celery, chopped
· 1 head garlic, split through the equator
· 4 stems fresh sage
· 4 sprigs fresh thyme
· 6 parsley stems
· 1 1/2 tablespoons all-purpose flour
· 6 cups chicken stock
· Kosher salt and freshly ground black pepper
Directions
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
 |
| Freesia and tulips. |
Happy Monday all! Don't you just love Valentine's Day?!
No comments:
Post a Comment