- 1 free-range organic turkey (12 to 14 lbs.)
- 3 tablespoons salt
- 1 teaspoon juniper berries
- 1 teaspoon brown mustard seeds
- 1 teaspoon black peppercorns
- 1/2 cup butter
- 1/3 cup minced fresh thyme leaves
- 1/4 cup minced fresh sage leaves
- 2-in. rosemary sprig, leaves removed and minced
- 8 slices thick-cut bacon
- 1 cup dry white wine
- Pine Nut Gravy
1. Rinse turkey and pat dry with paper towels. Sprinkle all over with salt, working some under the skin on breast and thighs. Put in a roasting pan, cover with foil or plastic wrap, and chill for at least 24 hours and up to 3 days.
2. Preheat oven to 400°. Unwrap turkey, discard any juices that have collected in pan, and pat turkey dry. Set aside. In a spice mill or clean coffee grinder, finely grind juniper berries, mustard seeds, and peppercorns. Rub spices all over turkey and set aside. In a small bowl, mix butter, thyme, sage, and rosemary until well combined. Massage mixture all over turkey and place bird in a large stovetop-safe roasting pan. Lay bacon slices over breast and drumsticks. Pour wine and 1/2 cup water into bottom of pan.
3. Roast turkey 1 hour, turning pan 180° halfway through. Reduce heat to 350° and roast, turning pan every 30 minutes, until a thermometer inserted straight down through the thickest part of breast to bone registers 155°, 1 to 1 1/2 hours.
4. Transfer turkey to a carving board, loosely cover with foil, and let rest 30 minutes to 1 hour. Pour pan drippings into a glass measuring cup for Pine Nut Gravy, reserving pan to make gravy. Carve turkey and serve with gravy.
Serves/Makes: 30 | Difficulty Level: 2 | Ready In: 30-60 minutes
1 can (12 ounce size) frozen lemonade
1 can (12 ounce size) frozen pink lemonade
1 can (12 ounce size) frozen limeade
1/2 gallon rainbow sherbet
About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbet out to thaw. After 15 minutes, scoop out half of the sherbet’s containers contents and place it into a brownish color. Place the remaining sherbet back in.
Prepare lemon and limeades according to the package directions and pour into the punch bowl.
Carefully float spoonfuls of the brown blended sherbet on top of the lemonade mixture, spreading it around to look like dirty brown suds. Do not stir. Use a ladle to serve punch in cups.
Serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch.
Recipe Location: http://www.cdkitchen.com/recipes/recs/553/Day-Old-Bathwater75003.shtml
Recipe ID: 45787
per serving: 134 calories, 1g fat, 32g carbohydrates, 1g protein.
Powdered lemonade mix to make 2 quarts 1 peeled and sliced orange
1 sliced lime (approximately 1/8-inch slices) 1 pint raspberries
2 tubes red decorating gel 1/4 cup sugar
1 teaspoon meringue powder 2 liters seltzer
10 drops green food coloring 4 drops yellow food coloring
- Squeeze red gel down the inside of 12 small, clear glasses. Let dry about 10 minutes.
- In an extra-large bowl, combine lemonade mix, sugar and meringue powder. Slowly pour in seltzer, whisking continually until combined. Stir in green and yellow food coloring. Add sliced fruit and berries for color.
- Pour punch into glasses and serve.
With floating hands made of frozen water, this haunting punch is created with 100% juice and a lemon-lime twist. To top it off, this mysterious party fare is easy to make and can be prepared in advance of your gathering.
Posted in Autumn Recipes, Beverage Recipes, Halloween Recipes
Tagged beverage, halloween, lemonade, lime, meringue, orange, raspberries, seltzer, sugar
1 cup vanilla yogurt 1 cup orange juice
2 cups orange carbonated beverage 2/3 cup orange carbonated beverage(for each tray)
- In a blender container combine the vanilla yogurt, orange juice, and 2 cups orange carbonated beverage. Cover and blend until combined.
- Pour the mixture into ice cube trays. Freeze.
- Just before serving, put the cubes into the blender, adding 2/3 cup of orange soda for each tray. Cover and blend until icy.
Make-Ahead Tip: Up to 3 days ahead, prepare the mixture and freeze in ice cube trays.
Recipe provided by Better Homes and Gardens – BHG.com a member of the Home and Family Network for the best ofcooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.
Makes: 16 servings.
Prep: 10 minutes
Chill: 6 to 12 hours
- 2 C. (1 pint) whipping cream or half-and-half
- 1/4 C. sugar
- 1 tsp. vanilla
- 1 46-oz. can 100% berry or apple juice
- 1 12-oz. can frozen grape juice concentrate, thawed
- 1 2-liter bottle lemon-lime carbonated beverage, chilled
- black decorating gel
DIRECTIONS: Stir together whipping cream or half-and-half, sugar, and vanilla until sugar is dissolved. Place silicone ghost mold on small tray. Pour cream mixture into molds. Cover with plastic wrap, freeze for 6 hours or overnight until firm.
In a large punch bowl, combine berry or apple juice, grape-juice concentrate, and lemon-lime carbonated beverage. Remove cream ghosts from mold by inverting and peeling the mold away from the frozen cream mixture. Place on a chilled tray lined with plastic wrap or waxed paper. Add mouths and eyes with black decorating gel.
Use a spatula to place ghosts in the punch bowl. Serve immediately.
|1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
|1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
||Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
||In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.