THE
READER
November
2004
Produce News: Babies, Squash and Specials
Juice Bar & Bakery News: Bakery Special Order Program
Health & Wellness News: Digestion Suggestions
Recipes & Drink Recommendations
Producer Profile: Lathrop Farms' Real Turkeys
Take 10% off recommended beverages… Just show your member card at Star Liquor!
This is one of the best inexpensive Pinots we’ve tasted. Classic aromas of smoke and black fruit pairs nicely with the herbal aspects of this recipe.
Again, not your run-of-the-mill Pinot...Bright, juicy red berry fruit flavors dominate, but don’t be scared: it’s still a wonderfully dry red. The jammy berry fruit makes a great match for the spices.
The 2003 Dragonstone is rippling with zingy grapefruit and current aromas with a haunting wiff of spice. Refreshing and lively on the palate with all the elegance you have come to expect from this wine.
Vibrant acidity and loads of grapefruit/tropical fruit notes combine on a medium body to make this a very approachable white wine. It will match perfectly with the creamy texture of this dish.
This French white has been a staple at Star since we can remember. Great acidity and lush citrus fruit will be a great help in cutting through the creamy texture of this casserole.
Bon Appétit
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tablespoons all purpose flour
Directions: Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.
Garnish the turkey with bunches of fresh thyme, sage and parsley. Makes 10 servings.
Star Recommends: Glamour Puss Pinot Noir
6 to 8 slices bacon
1 cup chopped onion
3 cans French-style green beans, drained
2 cans condensed cream of mushroom soup (10 3/4 ounce each)
salt and pepper, to taste
1 can (8 ounces) sliced water chestnuts, drained
1 can (2.8 ounces) fried onion rings, crumbled
Directions: Cook bacon until crisp. Crumble when cooked. Drain excess oil,leaving a little in the pan. Sauté onions until tender and drain. Combine onion, beans, and mushroom soup; blend well. Add salt and pepper to taste. Put half the green bean mixture into a lightly-greased 12x8 baking dish. Arrange water chestnuts over the layer; sprinkle half of crumbled bacon over the water chestnuts. Top with remaining bean mixture. Cover and bake at 350° for 30 minutes. Uncover. Combine onion rings with remaining bacon and water chestnuts. Arrange over the top of the casserole. Return green bean casserole to oven and bake for 8 minutes longer.
Star Recommends: Hugel “Gentil”
Stephanie Willams, WSGC Staff
3 bulbs of fennel
2 parsnips
2 shallots
4 cups of vegetable stock or bouillon
2 Tbs olive oil
2 Tbs. Salted butter or margarine
3/4 c. heavy cream
1/2 tsp. White pepper
1/2 Tbs sea salt
1/2 Tbs black pepper
Directions: Remove the fronds from the fennel bulbs; halve and core them. Slice thinly and set aside. Peel and chop the parsnips and shallots. Add the olive oil to a medium sauté pan over medium heat. Sauté the fennel, parsnips and shallots. Continue to sauté until the ingredients begin to brown and soften. Stir in the butter or margarine. Add the vegetable stock and cover allowing the vegetables to sweat about 15 minutes. Strain the vegetables reserving the liquid. Puree the vegetables in a food processor or blender until smooth. Return the puree to sauce pan. Over low heat, add reserve liquid until desired consistency is reached. Add salt, white pepper and black pepper. Stir in cream. Garnish with fresh dill. Serve.
Star Recommends: Cat’s Phee on a Gooseberry Bush Sauvignon Blanc
Bon Appétit
1 pie crust
1 15-ounce can pure pumpkin
1/2 cup (packed) golden brown sugar
1/3 cup honey
3 large eggs
1 1/4 cups whipping cream
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
Honey-sweetened whipped cream
Directions: Preheat oven to 375°F. Whisk pumpkin, sugar, and honey in large bowl. Whisk in eggs 1 at a time. Whisk in 1 1/4 cups cream, ginger, cinnamon, and salt. Pour into crust. Bake pie until set. Cool. Serve at room temperature with whipped cream. Makes 8 servings.
Star Recommends: Leitz Dragonstone Rielsing
