People have been calling and writing in for these recipes; to tell the truth, I'm happy to sit at the keyboard because the damned papparazzi really are driving me crazy. I do not have a fur coat big enough to hide from them.
Wolfgang Puck's Honey/Maple Brine
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces crackd black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
In a large stockpot, bring the water, cloves, ginger, black peppercorns, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
This one is just killer:
Pacific Northwest Cranberry Chutney
24 ounces apricot preserves
3/4 cup raspberry vinegar
3/4 cup white distilled vinegar plus 1 1/2 tsp raspberry preserves
a pinch of salt
1/4 tsp ground cloves
1/4 cup Grand Marnier
2 bags fresh cranberries, nasties discarded
1/2 cup finely chopped crystallized ginger
1 1/4 cups dried tart cherries
In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar or vinegar and preserves, salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook. It will bubble aggressively, and you should stir regularly to keep it from scorching--about 10-15 minutes, or until thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. (They are ready when you can hear one or two of them pop; that's a good indicator that most of them must be getting pretty soft.) Add the ginger and cherries, stir well and remove from heat. Cool completely before serving. The chutney will thicken considerably as it cools.
The 'Kan EWA