Bourbon Sweet Tea Turkey with Molasses Glaze INGREDIENTS: Serves 8-12 For the brine: 1 gallon sweet tea 1 gallon water 2 cups bourbon 1 cup salt 2 onions, quartered 4 garlic cloves, halved 2 tablespoons mustard seed 4 bay leaves 2 tablespoons whole peppercorns 1 bunch rosemary 1 bunch thyme For the turkey: 12-18 pound…Continue Reading “Bourbon Sweet Tea Turkey with Molasses Glaze”

Rutabaga Puree with Sage Brown Butter INGREDIENTS: Serves 6-8 3 rutabagas, peeled and chopped 2 cups chicken stock 2 tablespoons salt 1 cup heavy cream 2 tablespoons pepper 1 tablespoon chopped thyme 1 tablespoon finely-chopped sage 2 tablespoons butter For the butter: 1/2 cup butter 1 clove garlic, finely chopped 7-8 sage leaves Place rutabagas in…Continue Reading “Rutabaga Puree with Sage Brown Butter”

Mushroom Soup

After a wonderful week at the beach for The World Food Championships (more coming about that later), Gail sent me home with a surplus of extra mushrooms. What to do with all those mushrooms? Make a creamy Mushroom Soup loaded with the savory flavors of parsley and thyme. Top with some crunchy croutons or crusty…Continue Reading “Mushroom Soup”