Truffle Turkey with Reyes 2010 Chardonnay Gravy
By Beth P. Heiserman
Truffle oil seems to be one of the new trendy foods. Most seasoned chefs don’t like to use truffle oil because it has too intense of a flavor and scent. But if you use it correctly it’ll enhance the flavor of your dish. I went out just like everybody else and bought truffle oil a few years ago. I have white and I have black. And I thought to myself what should I do with it. So, a few years ago for Thanksgiving, I decided to do something a little different; since I already use mushrooms onions celery and carrots when roasting my turkey. I thought instead of rubbing the whole bird with olive oil, I would try the truffle oil. It seemed too give the flavor just enough without overpowering the turkey or the gravy that you make from the extra juice at the bottom of your pan.
Turkey breast or whole turkey
2-3tbsp Truffle oil
2 tbsp Butter or Brummel and Brown
6 Celery stalks
1 8oz package Mushrooms, sliced
2 tbsp garlic
5 sprigs of Thyme
2010 Reyes Chardonnay
1. Take preferably black truffle oil about 2 tablespoons and rub it all over the bird
2. Sear the bird in a hot Dutch oven or roasting pan on the stove on each side
3. Slice up your vegetables and place them in a roasting pan with the bird, about 1in chunks
4. Add 1 cup 2010 Chardonnay and 2 cups turkey or chicken stock to the roasting pan
5. Cover the bird with tinfoil or if you have a lid to your Dutch oven roasting pan
6. Roast the turkey in the oven according to the weight of your bird
7. 20 to 30 minutes before you’re done flip the bird over and take the foil off to finish cooking
By Beth P. Heiserman
Every Hanukkah, my mom and my grandma would make latkes from the box. A few years ago, I took a potato and stuck it in my garden and a few months later I had potatoes. So, I then started to make everything potato; mashed, hash browns, gnocchi, baked, au gratin, and even latkes. Once you make them from scratch, you wonder how I loved the box for all those years.
2 cups of mashed potatoes
1 tsp garlic, chopped
½ cup chopped onion
Salt and freshly ground white pepper
Oil for frying
1. In a mixing bowl, add all ingredients except oil for frying.
2. Mix together and let rest for 10 minutes.
3. In hot frying pan, make 2” round flat patties.
4. Fry on both sides until crisp
5. Sprinkle salt lightly on top of each latke.
6. Serve with applesauce and sour cream.
*Editor’s note: I’m sorry I was unable to run this recipe before Hanukkah ended this year om 12/5/13, but it doesn’t mean you can’t enjoy them anytime!