(Tastes like sausage w/o the fat!)

• 2 lbs ground turkey

• Three quarters cup oats

• 1 egg slightly beaten

• one third cup Lady Blush Apple Cider

• one quarter cup soy/or 2 % milk

• 1 med diced onion

• 3 minced garlic cloves

• 1 Tbsp fresh minced ginger

• 1 tsp dill

• 1 Tbsp soy sauce

• 1 tsp Mexican spices

Combine ingredients, shape into one and one half inch balls. Bake in 350 degree oven 15-20 minutes.

Mix...

• One half jar 12 oz garlic ginger pepper jelly

• 1 cup sour cream

• One quarter cup soy/or 2 % milk

Pour sauce over meatballs. Heat thoroughly and serve with rice couscous, or fettuccini and fresh minced cilantro sprinkled.

Crocked Ribs

• 3 lbs beef or pork ribs (boneless)

• One half cup Apple Butter BBQ Sauce

• One half cup Lady Blush Apple Cider

• 1 cup Pepper Jelly Apricot, Raspberry Chipotle, Wild Huckleberry, or Mango

• One third cup brown sugar

Broil ribs in oven until brown. Blend cider/sauce ingredients and pour cider sauce over ribs to cover. Cook on low for 4-6 hours.

Tenderloin Glazed Steaks

• 4 Tenderloin steaks

• 3/4 tsp. garlic salt

• 3/4 tsp. chili powder

• 1/2 tsp. coarse ground black pepper

• 1/4 tsp. ground cumin

• 1/4 tsp. dried oregano leaves

• 1 tbsp. olive oil

• 1/4 cup beef stock

• 1/4 cup balsamic vinegar

• 1/4 cup Raspberry Chipotle or Apple Pear Pepper Jelly

1. Combine garlic salt, chili powder, pepper, cumin and oregano 2. Rub over both sides of steaks  3. Heat oil in large skillet over med-high heat for three minutes 4. Add steaks and cook for 4 minutes on each side 5. Transfer steaks to platter; keep warm 6. Add stock, vinegar and jelly to skillet and cook for 5 minutes until thickened. Spoon sauce over steaks and serve

Superb Meatballs

• 2 Lbs. Ground Beef

• 1 Egg slightly beaten

• 1 Large Grated Onion

• 1/2 cup oats

• 1/4 cup Lady Blush Apple Cider

• 1/2 Tsp. Garlic Powder

• 1 Tbsp. Worcestershire Sauce

• 1 12 oz. Chili Sauce

• 1 12 oz. Huckleberry or Cranberry Pepper Jelly

1. Combine first five ingredients 2. Shape into small balls 3. Brown meatballs in lightly oiled pan or bake in 350 degree oven for 15 minutes 4. Combine next two ingredients 5. Add to crock pot and heat mixture 6. Add meatballs to heated sauce 7. Cook for 1-2 hours before serving.

Turkey With Apple Cider Glaze

Description: Holiday Dinner Entre

Featured Food: Apple Cider from Cashmere Cider Mill

Creative Chef: Unknown

Season: Holiday Menu

Entre Catagory: Main Entre

Significant Ingredient: Apple Cider; Herbs de Provincelets

Get Started Cooking....

Turkey:

1 (12- 14 lbs) turkey @ room temp for 1 hour, neck and giblets (excluding liver) reserved for turkey stock

1 apple, cut into chunks

1 small onion, quartered

1 small bunch thyme or herbs de province blend

1 cup water Cider Glaze: 1 cup unfiltered Cashmere Cider Mill apple cider

2 Tbsp sugar

1/2 stick unsalted butter, cut into tablespoons 

Gravy:

2 cups dry white wine

melted unsalted butter if necessary

1/3 cup all-purpose flour

approx 4 cups hot turkey giblet stock 

Equipment:

17- by 16-inch flameproof roasting pan with flat rack;  kitchen string; a 2-quart measuring cup or fat separator 

Preparation:

Prepare turkey; preheat oven to 425 F with rack in lower third. Rinse turkey inside and out and pat dry. Place turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put onion, thyme or herbs de province in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Begin roasting turkey with water added to pan and roast without basting, 1 hour.

Rotate pan 180 degrees. Roast without basting, 40 minutes more. 

Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready for use. Make gravy while turkey rests:strain pan juices through a fine-mesh sieve into 2-qt measure and skim off fat (or use fat separator), reserving fat. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices. Place 1/2 cup reserved fat (if there is less, add melted butter) in a 4-qt heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper. Serve turkey with gravy and cider glaze.