Cider-Brined Turkey

2 qts plus 1 cup apple cider

1/2 cup Kosher salt

1/2 cup brown sugar

1 cup low sodium soy sauce

15 whole black peppercorns

8 whole star anise pods

5 dried shiitake mushrooms

6 whole cloves of crushed garlic

6 scallions, whites only, cut into 1 inch pieces

5 1/4 slices un-peeled ginger

2 sticks cinnamon

3 sprigs parsley

1 - 12 to 14 lb turkey with giblets, neck etc. removed

2 Granny Smith apples, cut into quarters

1 large onion quartered

Melted margarine or peanut oil for basting

Bring two quarts of cider and the eleven remaining ingredients to a boil in a pot that will be large enough to hold the turkey.

Let cool to room temperature.

Add four quarts of cold water, stir well.

Add turkey to brine and press down to submerge.

If not fully covered, add a little more cold water.

Refrigerate overnight.

Remove turkey from brine and pat dry. (Discard brine)

Season inside and outside with pepper.

Tie legs and place on a rack in a large roasting pan.

Place one cup of cider and three cups of low sodium chicken stock in the roasting pan.

Brush turkey with margarine or oil.

Scatter apples and quartered onion around the bottom of roasting pan.

Let sit for 30 minutes, then place in a pre-heated 375 degree oven.

Baste turkey with pan juices every half hour.

Turkey should be done in about 2 1/2 to 2 3/4 hours.

To test for a safe internal temperature, insert an instant read thermometer into the thickest part of the thigh.

The internal temperature should read 165 degrees minimum.

If not, place back in oven until 165 degrees is reached.

Transfer to a platter and let rest for 15-20 minutes before carving.

Use the pan juices in the bottom of the roasting pan for a pan gravy.

Meatballs made with Sausage Meat

Serves 6-8

1 lb lean ground beef

1 lb ground veal

1/2 lb ground pork

1/2 lb ground hot Italian sausage meat

2 tbsp chopped onion

2 cloves finely chopped garlic

2 tbsp chopped fresh Italian parsley

1/2 cup seasoned bread crumbs

2 tbsp grated Romano cheese

3 whole eggs

1/2 tsp black pepper

1/2 tsp crushed red pepper

2 tbsp olive oil

Heat the oil and add the chopped onion and garlic.

Simmer for about 4 minutes and hold on the side.

In a large mixing bowl, add all the other ingredients, including the onion and garlic mix.

Blend well and then roll the mix into meatballs, about the size of a small peach.

Place the meatballs on a half size sheet pan.

When all the meatballs are formed, place the sheet pan in a 400 degree oven for about 20 minutes, until golden brown.

Towards the end of browning I like to add a half cup of water to the sheet pan. Leave in the oven for another 3-4 minutes. This will prevent the meatballs from sticking to the pan and the juice will be great for flavoring your tomato sauce.

With a spatula, remove the meatballs from the pan and place into a simmering pot of tomato sauce. (Sunday gravy)

Simmer for 30-45 minutes and hold for service.

Serve over your favorite pasta, two meatballs per person with enough sauce to satisfy your bread dipping needs.

Meatballs also make a great side dish. Serve three meatballs in an individual casserole dish with sauce. Top with cheese and place in a 375 degree oven for five minutes.

Serve with a good crusty bread for dipping and a nice salad on the side.

Pairs nicely with a glass of white or red wine.

St-Germain

Over 100 years of experience goes into making each rare bottle of St-Germain.

In the foothills of the Alps for only a few weeks each spring, men will gather blossoms for your cocktail. The blossoms in question are elderflowers and the cocktails are a stylishly simple creation made with St-Germain.

After collecting the flowers and gently placing them in sacks, the men will descend the hillsides and bring the flowers to market. There are about 40-50 men gathering the flowers and after a few weeks they will have gathered what will become St-Germain for that year. As the flowers are brought to market, they will be quickly whisked away to the St-Germain distillery.

To put this process in context, we can say that no men will be wandering the hillsides in Poland during the spring for potatoes to produce vodka. No men will be wandering the Bavarian hills in Germany in search of hops and barley for your beer.

Consequently, St-Germain is able to hand make a very limited quantity each year.

The taste of St-Germain is what the French say about Paris, “A Melange Curieux,” a curious mix of flavors, styles and influences.

Hints of passionfruit, pear, grapefruit and lemon all come through, but none of these exactly.

St-Germain cocktails can be light like spring and warm summer days.

When the weather beckons for cocktails to warm your body, wintery flavors, holiday spices and more potency will suit St-Germain connoisseurs.

Here is a listing of a few St-Germain cocktails:

The St-Germain Cocktail, St-Germain Kir Blanc, St-Germain and Champagne or La Rosette, St-Germain Gin and Tonic, Sangria Flora, The French Gimlet, The St-Rita with Tequila Blanco, Traditional Elderfashioned, Sake Blossom, The French Lady, The Pear Tree, Rob Collins, The Gypsy, and Pastincia with tequila, chili flakes and cayenne.

St-Germain is 100% all natural and contains no preservatives. It is recommended that each bottle be consumed within six months after opening.

Braised Loin of Pork with Fennel, Kohlrabi, and other Root Vegetables

3 lbs boneless loin of pork

2 whole kohlrabi, peeled and cut in half

1 medium size bulb of fennel, cut in quarters

6 whole carrots, peeled

4 medium potatoes, peeled

4 small onions, peeled

2 bay leaves

1 tsp dried herbed garlic

Black pepper to taste

2 tbsp olive oil

1 cup red wine

1 cup salt-free chicken stock

For the Roasted Potatoes:

1 tbsp butter

2 tbsp of olive oil

To finish sauce after cooking:

1 tbsp corn starch

3 tbsp wine or water for thickening

Rub the pork loin with the herbed garlic and black pepper.

Add the oil to a large cast iron pot and place over medium heat.

Add the pork loin and brown on all sides.

Remove the pork loin and deglaze with the red wine and chicken stock.

Place two carrots in the center of the pot and lay the pork loin on top of the carrots.

Add the bay leaves and whole onions.

Cover and simmer on top of the stove for one hour.

Remove the cover and add all the peeled vegetables, except the potatoes.

Place the uncovered pot in a 375 degree oven and cook for about 75 minutes.

(You want to maintain about a 1/2 inch of liquid during the oven cooking time. If the liquid starts to evaporate, add a little more stock or water).

After 15 minutes, add the butter, oil and potatoes to a small baking dish and place in the oven. Turn every 15 minutes.

The roast and potatoes should finish cooking at the same time.

When finished, remove the roast and hold on the side to finish the gravy.

Remove the vegetables and place on a platter to keep warm.

Skim as much fat from the pot as you can, leaving as much liquid as possible.

Over a low heat, blend the corn starch and wine to remove all lumps and add to the pot. Stir lightly with a wooden spoon for about 3 minutes.

To serve, cut two 1/2 inch slices of the roast per portion.

Serve with one piece each of the fennel, kohlrabi, carrots, onion and potatoes.

Ladle the sauce over the sliced pork or serve on the side in a gravy boat.