Relish Turkey in Red Wine on Thanksgiving Day

The 'Turk Turk' Turkey Day will be welcomed by classic, fast and ethnic turkey recipes ranging from roasts to appetizers. Hope you like my blog, “Food Ideas for Thanksgiving”, coz it has lot of fun with food plus taste involved to celebrate the auspicious day. I’m sure you know, anything that combines wine as an ingredient, has got to be the ace. I thought of using my favorite pomegranate juice, coconut water with aristocratic red wine to make the dinner luxurious and luscious. I personally love pairing this turkey with vegetable fried rice. Without any waste of time, lemme start with the irresistible recipe that is definitely going to be served in my Thanksgiving dinner table.

Ingredients:-

1 cup Cream,

1/2 cup Red Wine,

1 Kg Turkey pieces,

2 cup Vegetable stock,

2/3 cup dried Cherries,

330 ml Coconut Water,

1 cup Pomegranate juice,

1 teaspoon Italian Seasoning,

Salt and Black Pepper to taste.

Preparation Method:

1. Remove the neck and giblets from the bird. Saute and sear it. Add 1/2 cup stock to deglaze. Set aside. In a heavy bottomed sauce pan, heat the pomegranate juice, coconut water, red wine and vegetable stock.

2. Add in turkey pieces. Turn down the heat and allow the fluids to reduce to 1/3 of the original fluid volume. Add in the cherries and cream and allow to reduce by 1/2.

3. Add seasoning, salt and pepper to taste. Serve with rice, fried or steamed.

 

Happy Thanksgiving Day!

Valentine’s Day Dinner - Roasted Duck with Pomegranate Glaze

If your date loves roasted duck, this is one of the richest, most elegant of all the main courses you can serve at your Valentine's day table. Slow roasted whole duck gives a flavorful, crispy meat and the spiced pomegranate complements it to the perfection. This is my idea of perfect dinner for my dream date. It's easy to make, serve and tastes wonderfully exquisite. Feel free to griddle your yummy roasted duck with pomegranate glaze.

Ingredients:-

1 pound duck,

1/2 teaspoon kosher salt,

2 teaspoon extra-virgin olive oil,

1 small finely chopped shallot,

1 cup pomegranate juice,

1/4 cup reduced-sodium chicken broth,

1 teaspoon cornstarch,

2 teaspoon chopped fresh parsley

Preparation Method:- 
 

1. Preheat oven to 450 D. F. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. 

2. Add the duck and cook until browned on both sides, 4 minutes per side. Transfer the duck to a small baking dish.

3. Roast at 150 D. F, for 12 to 15 minutes, depending on the size of the piece. 

 

4. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook till brown. 

 

5. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 2 minutes. 

 

6. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. 

 

7. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Pour juice over duck to accumulate juices.

8. Serve topped with the pomegranate glaze. Garnish with parsley, if desired.

Enjoy the dinner date with your Valentine!!