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Tag: oranges

Tamarind Glazed Turkey

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Perfect Summer Drink Recipe: Red Sangria


When I think of summer,  Sangria comes to mind- so when Memorial Day quickly came our way, it was time to make some! I have been thinking/talking about Sangria for a few weeks now. During a street fair in our town, a local wine store was having a Sangria tasting. A new product was being launched- I was quite skeptical about what was about to come out of the red wine like bottle. I tasted it and was pleasantly surprised! It was very good- the nice man told me about the mixed drink and how it only had red wine and fruit puree. I wanted to buy it thinking how easy it would be to open a bottle of sangria in a moments notice but of course the mixologist in our family- my husband wouldn’t hear of it! He wanted to make his own, even though he admitted the bottled one was pretty good. I had looked up several recipes including one with passion fruit puree- which jumped out at me immediately since passion fruit is my all time favorite fruit. I don’t get to eat it too often around here and when I do, it’s very expensive but it is SO worth every penny- if you have never tasted a real passion fruit you have to try it- it is kind of a mix between a mango, guava and a peach but a lot better and intense! Anyway, I suggested the recipes to my husband but he refused and wanted to do research himself and come up with his own concoction. We went out to the ironbound section of Newark for a fabulous Portuguese/Spanish meal on Saturday and had a great tasting sangria there- it was not very intense in alcohol but was delicious. It reminded me of the sangria we had in Barcelona- it was our first day there and we had just unpacked and settled into our apartment. To keep awake we decided to walk to the popular area of Las Rambla. After a while we sat down in the median at a cafe and indulged in the biggest glasses of sangria I had ever seen! It was the most delicious sangria I have ever had. While in the Newark restaurant, I asked the waiter for the ingredients and they were quite standard- wine, simple syrup and fruit- quite easy to replicate at home.

My husband’s concoction was extremely delicious- it was tangy and sweet and the alcohol was apparent as well. A very well balanced drink that went really well with salsa and guacamole and chorizo burgers- recipes to come in the next week or so. I predict a lot of sangria in our future this summer!

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