Spiced Pomegranate Molasses Glazed Turkey


The leaves are falling, their is a definite chill in the air and it will soon be time to gather loved ones around the table to celebrate Thanksgiving and kick off the holiday season for 2013. I can’t think of a better centerpiece for your Thanksgiving than this spiced pomegranate molasses glazed turkey. One of the most important aspects of making this recipe is in the shopping for the turkey. I suggest first and foremost that it’s fresh and second if possible organic. Preparing a fresh turkey makes a big difference in the end result and I find it’s definitely worth both the cost and the effort. The brining process works best with a turkey that has no additives since the additives often include salt solutions. I have found the a fresh turkey such as Bell and Evans works deliciously. I’ll be posting additional recipes all month so that you have a perfect Thanksgiving meal to share with friends and family when the big day arrives!


From by the bay wishing you pomegranate glazed food memories!




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Spiced Pomegranate Molasses Glazed Turkey

1 16-18 lb. turkey, preferably organic


16 cups cold water, or more to cover turkey

1 cup fine sea salt

1 cup light brown sugar

4 cloves garlic

3 oranges

2 tablespoon black peppercorns

2 onions , peeled and quartered

3 sprigs rosemary

To roast turkey

2 oranges, cut in half

1 pomegranate cut in half

1 bunch rosemary

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup pomegranate molasses

1 tablespoon Dijon mustard


Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F.   For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


Mushroom Stroganoff

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It’s my birthday week. In my family we grew up with lots of little traditions, many of which add a little enchantment to the ordinary. My mother prides herself on making birthdays really special and one of my favorites ways in which she did this was with a special birthday dinner. She would tell us, we could  have anything we wanted to eat for our birthday and then Mom would make it for the family celebration. For years I requested the same dish – beef stroganoff! I have no idea how I even came up with this as my birthday request year after year, but my memories are filled with wonderful birthday celebrations eating spoons of beef stroganoff. My taste have evolved quite a bit since then , but I still love the flavors from that dish and all the memories along with it. Today, I make the dish much lighter than the one mom made years ago – using mushrooms and creme fraiche. I’ve bumped up the flavors with Madeira, paprika and red chili flakes. The result if delicious. So this week, in celebration of my birthday, I’ll be enjoying some of my mushroom stroganoff…….hmm I can’t wait!
From by the bay, wishing you loving food memories!
Mushroom Stroganoff
Serves 4
1 pound assorted mushrooms cleaned and sliced ( such as cremini, button and shiitake)
2 tablespoons olive oil
2 cloves garlic, chopped
1 small white onion, chopped
2 tablespoons butter
1 teaspoon sweet paprika
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
3 tablespoons Madeira or dry sherry
8 ounces creme fraiche
1/4 cup chopped parsley
Heat olive oil in a large saute pan. Add the onions and garlic and saute for a minute or two until the onions starts to soften.  Add the butter to the onion mixture and melt. Add the mushrooms to the pan and cover with a lid. Cook the mushrooms for about 15 minutes, stirring occassionally. Take the lid off and add the paprika, salt, red chili flakes, Madeira and cream fraiche. Stir the mixture and heat for about 5 minutes. Add the parsley and stir. Serve immediately over egg noodles or rice.
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Maple Bacon Scones

Waking up to a beautiful fall morning, I decided to capture the flavor of fall at breakfast with this delicious maple bacon scone. These scones are light and tender as well as slightly sweet and savory. They are perfect eaten just as they are or with little butter on the side. This is definitely a recipe to be tried, especially for a nice leisurely weekend morning when it’s slightly cool out of doors. Enjoy!
From by the bay wishing you maple bacon food memories!
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Maple Bacon Scones

Makes 12


2 cups all-purpose flour (9 ounces), plus 1/4 cup

2 tablespoon granulated sugar or maple sugar, plus extra for sprinkling

1 tablespoon baking powder

1/2 teaspoon fine sea salt

8 tablespoons chilled unsalted butter, cut into small pieces ( 1 stick)

6 strips thick cut bacon cooked and cooled and diced

1/2 cup heavy cream, plus 1 tablespoon for wash

2 large eggs

1/3 cup grade B maple syrup


Preheat your oven to 425 degrees. Line baking tray  with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment mix 2 cups flour, 2 tablespoons sugar, baking powder and salt . Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs with the heavy cream and at to the flour and butter mixture at a low speed.  Add the maple syrup next still at a how speed  and then the bacon. Mix until just blended. Dump the dough on to a well floured work surface.  Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Flour your hands and pat dough into a 6-inch square about 1 1/4 inches thick. Flour a 2 1/2 inch cutter and make 12 rounds.  cut into four 3-inch squares. Transfer to prepared baking sheet. Place baking sheet into refrigerator for 30 minutes. Remove from refrigerator and use a pastry brush to wash the tops of the scones with the cream and then sprinkle with sugar. Bake at 425 degrees for 18 to 20 minutes, or until the tops are golden. Transfer to w wire baking rack to cool. The scones are best eaten as soon as possible. 


Pear Sauce

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It was a fine autumn weekend and I wanted my dinner to be inspired by the beauty around me, the trees are just starting to turn color, the sky is blue and there is a slight coolness in the air. I had to look no further than my fruit bowl to come up with this twist on applesauce, using pears instead! This is a real easy recipe with the end result a sweet and delicious sauce. The sauce is sweet from the nature sugar in the peats and requires little sugar to make. The sauce is a perfect  alone or as a complement to pork or poultry. It also makes a great breakfast on top or waffles, pancakes or with some yogurt and granola,  Enjoy!
From by the bay wishing you autumn pear food memories!
Pear Sauce
Makes about 2 cups
4 pears peeled, cored and cut into 1 inch pieces
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon sugar
1/4 teaspoon ground ginger
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally. Remove from heat and cool. Place into a food processor or blender to process. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.