Newspaper Page Text
The Le6 County Ledger
Wednesday, November 9,2016 - Page 1C
Roast Turkey with Gravy
1 whole uncooked turkey
2 tablespoons olive oil
3 teaspoons Angostura
Aromatic Bitters, divided
salt
freshly ground pepper
1/2 yellow onion, cut into
4-5 pieces
2 large cloves garlic, peeled
3 tablespoons flour
2 teaspoons brandy
1 can (14.5 ounces) chicken broth
Heat oven to 400 F. Prepare turkey
normally, removing giblets from cavity.
Combine olive oil with 2 teaspoons
bitters; rub all over turkey. Sprinkle turkey
generously with salt and pepper. Add onion
and garlic to bottom of roasting pan.
Place turkey on rack in pan. Cover and
roast as directed for size of turkey. Internal
temperature when done should be 165 F.
While turkey roasts, stir together flour,
brandy and remaining bitters; stir until
mixture is smooth and no longer lumpy.
Whisk in chicken broth and set aside.
When turkey is done, remove from pan
to serving platter; cover with foil to keep
warm. Remove onion and garlic from pan;
discard. Tilt pan toward one end and skim
excess fat from top of pan juices. Place pan
on stovetop over medium-high heat. With
wire whisk, add broth mixture and stir
constantly, scraping browned bits from
bottom of pan. Continue to stir until gravy
has thickened. Season with salt, to taste.
Serve with sliced turkey.
Note: For thicker gravy, add 1 tablespoon
flour to 1/4 cup water; stir until smooth.
Stir 1 -2 tablespoons hot gravy into mixture
then whisk into roasting pan. Continue
stirring until gravy thickens more.
Delight guests
with a secret
ingredient:
bitters
F or this year's special holiday spread,
impress guests with elevated dishes
and cocktails worthy of the occasion.
You can make the ordinary extra
ordinary by using a secret ingredient to
enhance familiar flavors and favorites.
The secret is an essential ingredient typi
cally used for cocktails that can also boost
any number of dishes on your holiday
menu. Bitters are the quintessential
ingredient in some of the world’s most
famous and best-loved drinks, but their
versatility stretches beyond the bar.
Made with the same recipe since 1824,
Angostura Bitters lends its unmistakable
flavor and aroma to a surprising variety of
beverages and dishes. Add sensational
depth of flavor to holiday dishes such as
this Roast Turkey with Gravy or Marsala
Mushroom Casserole. Or, for a sweet
holiday treat, crunchy toasted pecans and
Angostura Orange Bitters complement the
tangy cranberries in this Cranberry-Orange
Pecan Bread.
Explore more delicious ways to
elevate your holiday meals this year at
Angostura.com.
Marsala Mushroom Casserole
16 ounces cremini mushrooms
2 tablespoons butter, divided
1/3 cup Holland House Marsala Cooking
Wine
1 tablespoon soy sauce
1 teaspoon Angostura Aromatic Bitters
1/2 cup plain dry breadcrumbs
4 tablespoons shredded Parmesan
cheese
1/2 teaspoon dried sage, thyme or
marjoram
Heat oven to 400 F. With damp paper towel,
wipe mushroom tops. Remove bottoms of
stems. In large bowl, slice mushrooms about
1/4-inch thick.
Melt 1 tablespoon butter. Combine cooking
wine, soy sauce and bitters; stir in butter. Pour
over mushrooms and let stand 10 minutes, stir
ring frequently.
In small bowl, stir together breadcrumbs,
cheese and sage. Melt remaining butter and
stir into breadcrumb mixture; set aside.
Pour mushrooms into shallow 8-inch baking
dish. Bake 10 minutes. Remove from oven
and spoon out 4-6 tablespoons juice. Sprinkle
mushrooms with breadcrumb mixture and bake
10 minutes more, or until crumbs are golden.
Cranberry-Orange
Pecan Bread
1 rounded cup fresh or frozen
cranberries (about
4 1/2 ounces)
2 cups unbleached all-purpose
flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup toasted pecans or
walnuts, coarsely chopped
1 large egg
2/3 cup low-fat buttermilk
6 tablespoons butter, melted
2 tablespoons orange zest
1/3 cup orange juice
2 teaspoons Angostura Orange
Bitters
1/2 teaspoon vanilla extract
Heat oven to 350 F. Lightly grease
9-by-5-inch loaf pan.
If using frozen cranberries, spread
berries out on cutting board and let rest
for 10 minutes. Cut large cranberries
in half.
In large bowl, combine flour with
sugar, baking powder, salt, baking soda,
nuts and egg; blend thoroughly with
whisk. Stir in cranberries.
In small bowl, whisk together
buttermilk, butter, orange zest, orange
juice, bitters and vanilla extract. Add to
dry ingredients and stir gently until
fully moistened; do not over mix. Spoon
batter into pan and smooth out top.
Bake 50 minutes, or until toothpick
inserted in center comes out clean. Let
rest in pan 10 minutes then turn out
onto wire rack to cool completely for
at least 1 hour before slicing.
Island Eggnog
6 eggs, beaten
2 teaspoons grated lime zest
2 cans (14 ounces) sweetened
condensed milk
3 cups canned evaporated milk
2 cups Angostura 7 Year Rum
1 ounce Angostura Aromatic
Bitters
1 pinch freshly grated nutmeg
or cinnamon
In large bowl, beat eggs and lime zest
using electric mixer until light and
fluffy. Gradually pour in condensed
milk while continuing to mix then pour
in evaporated milk.
Stir in rum and bitters; sprinkle with
nutmeg. Transfer to bottle and
refrigerate at least 3 hours (preferably
overnight). Serve in rocks glasses over
crushed ice or in champagne flutes for
entertaining. Garnish with freshly
grated nutmeg or cinnamon.