Turkey! 2005
Beef Kabobs
Stuffed Apricots
Iced Green Apple Tea
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Ezo Bride's Soup
Toasted Pita Triangles
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Turkish Stuffing Topped with Wild Turkey
Tomato Istanbul Black Sea Cornmeal
Two Potato Latkes
Turkish Green Beans
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Baklava
Coffee
Recipes
5 lbs. beef sirloin steaks
18 garlic cloves, minced
1/3 cup smoked paprika (or 1/6 cup Hungarian hot paprika)
1 1/16 tablespoons ground turmeric
2 1/8 tablespoons ground cumin
2 1/8 tablespoons kosher salt
1 1/16 tablespoons fresh ground black pepper
2 1/8 cups red wine vinegar
3 1/8 cups olive oil
25 servings
Cut the beef into bite-sized cubes and place into a mixing bowl or large plastic sealable bag.
1. Place the garlic, spices, and wine vinegar into a food processor. Blend and while still blending, drizzle in olive oil, mix well.
2. Pour marinade mixture over beef and mix well, marinate in fridge overnight.
3. Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium).
4. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
1 lb dried apricot halves
2 cups sugar
1 cup water
1/2 lemon
1 cup whipped cream cheese
1 cup chopped almonds
2 Tbs slivered almonds
chopped pistachios
Soak apricots in warm water 2 hours to soften. Drain. Combine sugar, 1 cup water and lemon half. Boil until syrupy, 225-230 F on candy thermometer. Add apricots and simmer 5 minutes. Remove from heat and allow to cool.
Whip cream cheese. Fold 1 cup almonds into cream cheese. Arrange apricot halves in single layer, inner side up. Dollop cream mixture onto 50 percent of apricot halves. Cover with other 50 percent, like sandwich. Sprinkle remaining almonds and pistachios over tops.
4 bags green tea
4 cups boiling apple juice
1 tablespoon honey
2 cups apple juice, chilled
Place the tea bags in a pitcher and cover with the boiling juice; allow to steep for 5 minutes.
1. Discard used ta bags.
2. Stir in the honey until dissolved.
3. Stir in the apple cider or juice. Add 1 bottle apple Schnapps to punch bowl.
4. Chill tea overnight, garnished with lime slices
2 cups dried red lentils, washed and drained
1 onion, finely chopped
½ cup white rice or bulgur, washed and drained
3 cloves garlic, minced (in a garlic press)
3 Tbs tomato paste, blended with 1 stick soft butter, 1 cup heavy cream and 1 can pea soup
juice of 1 lemon
salt
freshly ground pepper
For the topping
3 Tbs butter
2 Tbs dried mint
1 tsp. Aleppo pepper, optional
Place the lentils, onion and 8 cups beef stock in a large pot and bring to a boil. Reduce heat to simmer and skim off any scum or foam with a slotted spoon. Add the rice, partially cover, and cook until the rice is done, about 30 minutes. Add the garlic and the tomato paste mixture, mixing well. Add lemon juice, salt and pepper to taste, and place soup in large serving bowl.
In a small skillet melt the butter in microwave until it sizzles, remove from the heat, and stir in the mint and Aleppo pepper, if desired, mixing well. Pour over the soup and serve.
Cut pita into 8 wedges, brush with olive oil, sprinkle with Kosher salt, bake at 350º for 20 minutes.
Slice then cube 3 loaves of Challah, and allow to air dry overnight. Then add:
3 C. chopped celery
3 chopped onions
3 boxes white mushrooms, sliced
9 C. sliced sausage
8 eggs, whisked
3 sticks melted butter, and 1 C. honey
1 C. fresh parsley, chopped
3 T. sage, 2 T. garlic powder, 1 t. cumin, 2 t. salt, 2 t. coarse black pepper, 1 T. curry, and ½ C. sesame seeds
If too dry add chicken stock. Bake in 3 covered casseroles, at 350º, for 45 minutes.
Bake turkeys, let cool. Strip all meat and skin from wild turkeys, cut into bite sized pieces and warm in oven. Put mound of stuffing on warm plate, then spoon on some of the turkey. Serve immediately.
10 large tomatoes
60 ml olive oil
2 onions, finely chopped
2 medium eggplants, chopped
30 g fine fresh breadcrumbs
1 tsp salt, 1 tsp. ground pepper, 1 T. marjoram
3 tablespoons finely chopped parsley
¾ cup finely grated feta cheese
2 eggs, beaten
Preheat oven to 350F.
1. Cut the tops off the tomatoes and scoop out the pulp, reserving the pulp.
2. Heat the oil in a pan and saute onions until lightly browned.
3. Add tomato pulp and simmer for 5 minutes.
4. Stir in eggplant and simmer for 5 minutes until tender.
5. Add breadcrumbs, parsley and season to taste.
6. Cook, stirring, for 2 minutes.
7. Remove pan from heat and beat in cheese.
8. Stir in eggs and mix thoroughly.
9. Spoon mixture into each tomato shell and arrange in a greased, ovenproof dish.
10. Bake for 30 minutes.
8 Tbs butter
1 -1 /3 cups cornmeal
1 tsp. salt
½ pound mozzarella, cut in 1-inch chunks, at room temperature
Melt the butter in a 10-inch skillet until it is bubbly but not brown. Remove pan from heat and stir in cornmeal and salt, mixing well. Return pan to high heat and add 1 cup of cold water, whisking constantly until butter is absorbed. Reduce heat to medium-high, and constantly whisking gradually add another 1 cup of cold water. Slowly, using a wooden spoon and stirring constantly, add another cup of cold water stirring until it is all absorbed. Shake the pan around in a circular and back-and-forth motion. Mixture should be boiling around the edges.
Drop in the chunks of cheese and press them in with a wooden spoon so they sit on the bottom of the pan in the cornmeal. Continue to shake the pan in a circular and back-and-forth motion over medium – high heat. Keep pressing on the pieces of cheese. As soon as the cheese melts, remove the pan from the heat and serve.
5 cups shredded peeled sweet potato (about 1 pound)
2 cups shredded peeled baking potato (about 1/2 pound)
1 cup shredded fresh onion
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs, lightly beaten
peanut oil
Combine the first 6 ingredients in a large bowl. Stir in the beaten eggs. Heat oil in a large nonstick skillet over medium heat. Spoon 4 (1/2-cup) potato patties into the skillet, and flatten slightly with a spatula; sauté for 7 minutes. Carefully turn the patties over, and cook for 7 minutes or until patties are golden. Repeat the procedure.
Yield: 8 servings (serving size: 1 latke)
75 ounces fresh green beans
12 1/2 medium onions, sliced
5/8 cup olive oil
1/2 cup butter
1 1/4 cups fresh parsley, chopped
12 1/2 sprigs marjoram
50 ounces lima beans
salt
1 5/8 cups water
6 1/4 garlic cloves, crushed
3 1/8 cups plain yogurt
25 servings
1. Clean and trim green beans to 1 to 1 1/2 inch pieces.
2. Heat the oil and butter in a pan, add the onions and cook until lightly browned. Add the parsley, marjoram and broad beans. Sprinkle with salt and cook gently for 5 minutes, turning frequently.
3. Add water and green beans, reduce the heat and cook uncovered for 20 minutes.
4. In a small bowl, stir the crushed garlic into the yogurt.
5. When the beans are cooked, stir in the yogurt and cook for a minute.
6. Serve immediately.