Ingredients
3 apples – peeled, cored, and diced
1 cup walnuts, chopped
1 cup pecans, chopped
1 cup kosher red wine (such as Manischewitz?(r))
1 teaspoon cinnamon
Directions
Stir the apples, walnuts, pecans, and wine together in a large bowl. Season with cinnamon, stir, and refrigerate until chilled, about 30 minutes.
Ingredients
1 gallon distilled water
1 (750 milliliter) bottle white wine
1 1/2 cups salt
2 orange, quartered
2 tablespoons dried rosemary
Directions
Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.
To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.
Ingredients
1 tablespoon olive oil
1 small shallot, minced
1/2 cup fresh morel mushrooms, sliced
1/2 cup fresh oyster mushrooms, stemmed and sliced
2 tablespoons dry white wine
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons brown sugar
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 rack of lamb, trimmed and frenched
1 sheet frozen puff pastry, thawed
2 egg yolk, beaten
3/4 cup demi-glace
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions
Heat the olive oil in a skillet over medium-high heat. Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft. Pour in the white wine, and cook until evaporated. Scrape the mushrooms onto a plate, and set aside to cool. Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl. Coat the lamb rack with the spice mixture and set aside.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease.
Spread the mushroom mixture evenly over one side of the puff pastry. Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack. Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal. Place onto the prepared baking sheet and brush with the beaten egg yolk. Refrigerate the lamb for 10 minutes before baking.
Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes. Remove, and let rest for 5 minutes before slicing. While the lamb is resting, bring the demi-glace to a simmer in a small saucepan. Whisk in the butter until dissolved. Drizzle the demi-glace over the sliced lamb chops, and sprinkle w
Ingredients
1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
1/2 cup red wine
1 pinch crushed red pepper
Directions
In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
