Happy holidays Everyone! Xmas ham was stellar this year, as was the turkey. Decided instead of glazing the ham in the oven, to through it out on the rotisserie, basted with maple syrup for a hour and a half. Would have to say, I would DEFINITELY do this again! Also frees up the oven for other things. This year, I brined a organic turkey with black cardamon, mustard and coriander for 24 hours. Removed the legs, wings and back. Roasted the breasts on the bone low and slow for 3 hours at 200-250f. Smoked the legs and wings with applewood for 4 hours, then crisped them up on the grill over high heat and glazed with birch syrup. Made a gravy from the roasted back, neck and pan fried liver. Used the giblets and heart in the stuffing with sage, thyme, chorizo, dried fruit, pecan, sweet onion, pork belly and homemade molasses 9 grain bread. Moistened the stuffing with turkey stock and a bit of egg. Mashed potatoes, sweet potatoes, carrots and pickle sides. Made some buns for late night sandwiches.
Been doing a little writing on the side for the local paper the past few weeks as well. You can check out the articles and feel free to comment on them here.. http://www.whatsupyukon.com/index.php/component/content/article/224-decemer-23-2010/2667-the-cutting-board-acadian-as-rappie-pie.html
will also be posting some more info and tips for the rappie pie here soon. Until then, enjoy your new years and hope that 2011 will be as amazing as 2010 for you all!
Jeffrey your Christmas feast looks and sounds wonderful!! Great job on the article too.. I've not tried rappie pie but will add it to my list of things I must do. :)
ReplyDeleteHope you have a safe and happy 2011!
Thx! And Thx! ;) Rappie pie is a fun way to spend the better part of a morning, and eating the better part of the evening away!! Im putting together a short movie clip along with some extra tips for the recipe. Im thinking those little doves that you shoot would be nice in this pie along with a rabbit. :)
ReplyDeleteStellar! That ham looks fantastic! Brined turkey is definitely the way to go. I bet the combo of brining spices was a nice touch, but honestly, the stuffing components win my heart. Chorizo and pork belly, well done!
ReplyDeleteThanks John! Would have to admit that on the second round of dinner all I had was a pile of stuffing and gravy!!!! :) SOOO good! Happy new year to you!
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