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.

Warm Arugula Salad with Bacon and Egg

Serves Four

4 tbsp olive oil

2 cloves garlic, peeled and halved length wise

1 cup seasoned croutons (freshly made or store bought)

8 slices of a higher-quality bacon

4 finely chopped fillets of anchovies

2 tsp red wine vinegar or balsamic vinegar

2 tsp Dijon mustard

4 jumbo eggs

5 oz washed baby Arugula

8 fresh mushrooms, sliced

1/4 cup chopped red onion

Fresh ground black pepper to taste

On a baking sheet, spread out the slices of bacon and add the garlic halves.

Place in a 350 degree oven and cook until golden brown. Turn the garlic to keep them coated with the bacon fat and prevent from burning. If the garlic becomes golden brown before the bacon, remove and hold on the side.

When the bacon has finished cooking, place on a paper towel and keep in a warm place.

Hold some of the bacon fat for frying the eggs.

Wash the Arugula, spin dry and hold on the side.

Finely dice the anchovy fillets and the garlic, then smash with the tip of a paring knife to create a paste, or you may squeeze through a garlic press. If the press becomes clogged, free the pieces and continue until all is pressed.

In a salad bowl, place the garlic, anchovy mix, mustard, oil and vinegar. Whisk well until creamy.

Take three tablespoons of bacon fat and heat in a skillet. Crack the eggs and cook over medium heat until over easy. About 1.5 minutes on the first side, then a half minute on the other side.

Add the onions, sliced mushrooms, arugula and croutons into the salad bowl with the anchovy dressing,

Mix well and portion onto large plates.

Place the fried egg on top with two slices of bacon on the side.

Serve with your favorite wine and a nice crusty bread.

For a little extra flavor, spoon a little of the hot bacon fat over the portioned salad.

If you have concern over the bacon fat, do not use. Instead drizzle a little extra virgin olive oil.

An alternate option for the fried eggs is to use hard boiled eggs, just slice the hard boiled egg over the plated salad.

Carbobbade of Beef

(Flemish Beef Stew, Serves eight)

2 tbsp margarine

2 tbsp olive oil

3 lb beef cubes

3 cups diced onion

1/2 cup all purpose flour

32 oz amber colored beer

4 oz red wine

1/2 tsp dried thyme

2 bay leaves

Salt and pepper to taste

2 tbsp chopped parsley for garnish

8 peeled potatoes, left whole

16 peeled medium size carrots, left whole

In a large cast iron enamel pot, melt the butter.

Add half the beef cubes and cook until brown on all sides. Then remove and hold on the side.

Add one tablespoon of oil and the remaining beef. Again, cook until evenly browned. After browning, remove and hold on the side.

Add the remaining tablespoon of oil and onions. Cover and cook until brown. Stir frequently to prevent burning, for about 8 minutes.

After browning, stir in the flour. Mix well to fully blend with the onions and to help develop the flour.

Add the beef and mix well.

Add the beer, red wine, thyme, bay leaves, and salt and pepper to taste.

(I used Vegeta instead of salt. Vegeta has salt and other vegetable extracts that complement stews very well. Vegeta can be purchased in some supermarkets, especially stores that have a Polish or Central European section.)

Simmer for about two hours, stirring often to prevent the beef or onions from sticking to the bottom of the cast iron pot.

After 75 minutes you can blanch the potatoes and carrots in simmering salted water.

Add the potatoes to the water first, after 15 minutes add the carrots.

After another 15 minutes have passed, reduce heat to the lowest setting and hold for service.

For serving, place a ladle of beef cubes and enough sauce in a soup bowl.

With a slotted spoon, place one potato and two carrots on the side of the bowl.

Garnish with parsley and serve.

Note: I added a half cup of red wine to this recipe to help aid in the final color of the stew. The traditional recipe is all beer.

This recipe is for eight, if only needed for four guests, leftovers are even more flavorful. Reheat leftovers in a covered casserole dish in a 325 oven for 20-30 minutes.

Hungarian Culinary Experiance

I just returned from a wonderful trip to Hungary, where I spent most of my time sampling Hungarian cuisine and swimming in several thermal baths. As always, the classical creations were excellent. My only disappointment was in the service. During this visit the service was not what I previously enjoyed.

Best overall service was at Robinson restaurant near Vajda Hunyad Var. Some of their menu specialties were:

• Goose liver terrine with fig jam on a buttery loaf pillow with chilled drippings
• Deer pate with onion jam on bruschetta
• Grilled goose liver with caramelized peach

Best overall Hungarian menu was at Nancsi neni, located in Buda. This restaurant has been in operation since 1905. Their menu has many selections and starts with a very nice quote, “only mothers and grandmothers know everything about life.”

Some of the old-time menu offerings were:

• Soup of cockerel with liver dumplings
• Pancake Hortobagyi, chicken and paprika in a sour cream sauce
• Fresh grilled saibling, an arctic trout from northern Norway
• Duck and goose plate for one
• Hungarian goose liver with lecso and mashed potato
• Hungarian plum dumplings with angel noodles
• Black truffle cream soup, (only in the winter)
• Filet of pike-perch from Lake Balaton
• The one and only fried Balaton Sullo, a type of pike-perch only found in Lake Balaton
• Loin of venison with bilberries
• Boiled oxen with a traditional Hungarian hunter’s sauce

A good Hungarian menu from a local restaurant near our home was at Mister Sorhaz, or Mister Beer House, a local establishment making their own beer.

My menu favorites were:

• Fried camembert in breadcrumbs and cranberry
• Goose broth with matzo dumplings
• Goulash soup with tiny egg dumplings
• Medallions of venison with wild fruits
• Wild boar stew
• Crispy Gypsy pork
• Menyecskelab, “Stuffed Knuckle of Pork”
• Transylvania mixed grill (Rump steak, breast of turkey and a pork chop)
• Pork cutlet, Orseg style (potato, bacon, sour cream and cheese)
• Game stew lowland style (carrot, peas, and mushrooms)

My only disappointment at Mister Sorhaz was not having one of my favorite desserts, Chestnut puree with sour cream and rum. When I placed my order after dinner, the waiter apologized, “the chef went home.” Talk about a temper-mental chef or a miscommunication between wait staff and chef.

Overall, the trip was fantastic. The menu listings above were produced from an array of local, seasonal ingredients, easily found in the Hungarian piac/markets.