Fall Recipes

SHRAZZI ROASTED CHICKEN & WINE WITH POTATOES
Using Jerry’s recipe for Herb Roasted Chicken (cbsop.com), I’ll show you how to make a quick and unforgettable chicken dinner with white wine and roasted potatoes on the side.

SHRAZZI SALMON WITH TARRAGON LIME BUTTER
You don’t have to like salmon to enjoy this dish. You could pour this butter sauce over wood and it would taste incredible. Watch the video and I’ll show you how it’s done.

SHRAZZI HERBED BLACKBERRY JAM with WHIPPED SHORTCAKE
I feel, if you’re going to go out and buy an herb like tarragon, I might as well show you 101 ways to use it!
In this episode, I will show you how to make the easiest jam ever. It’s something you could whip up before breakfast. I also add in a bonus shortcake recipe to eat with it. Cheers to quick and easy first thing in the morning!

SHRAZZI ROASTED PUMPKIN SOUP with CANDIED SEEDS
Here’s something fun to do with any leftover pumpkins… Roasted Pumpkin Soup served inside it’s shell with candied seeds on the side. This pumpkin might be the only thing that doesn’t get wasted this holiday season.

It might be a little tricky to make, but I promise it will be a treat. So watch closely!

SHRAZZI WINE & CITRUS BRINE
Brining is a simple method of placing your bird in a salt water mixture for a few days before roasting. It’s definitely worth waiting for, as all the delicous juices from the brine absorb into the meat leaving it moist and succulent throughout. I’m basing my slow brining technique on Judy Roger’s of the Zuni Cafe Cookbook fame. Be sure to refrigerate your bird while brining! I somehow forgot to mention that in the video.

SHRAZZI DRY RUB with COINTREAU GLAZE
If you don’t feel like wet brining your turkey this year, but still want a moist, flavorful bird, you can try Judy Rodger’s 3 day dry rub. According to Russ Parsons of latimes.com, you can even dry rub frozen turkeys. Watch the video to learn how easy it really is!

CHOOSING YOUR BIRD
I discovered recently that Heritage Turkeys and Heirloom Turkeys are not the same thing. Check out this link for more info: http://www.ethicurean.com/2006/11/16/truth-in-advertising-heritage-vs-heirloom-turkeys/

Want a truly wild bird, but can’t afford an authentic Heritage? Better get out the gun…

SHRAZZI COINTREAU GRAVY
This gravy kicks your gravy’s butt. Don’t take my word for it! Try it for yourself. 😉

SHRAZZI GF WILD RICE STUFFING
We went wild over this gluten-free, dairy-free stuffing. I think you and your family will too… Happy Thanksgiving!

*I forgot to mention salt, but please don’t forget to use it!! Salt brings out the unique flavors of each and every dish.

*For a
VEGETARIAN HOLIDAY MEAL serve the rice inside of a roasted acorn squash. Simply switch out chicken broth with vegetable broth, cut a few acorn squash in half (take out seeds), sprinkle with butter and brown sugar, then roast apx. 30-40 min on 375 until tender and caramelized on the cut side. Spoon wild rice stuffing into the center of the acorn squash and serve. It’s gorgeous and the turkey will not be missed!

SHRAZZI CRANBERRY SAUCE in the RAW
Raw cranberries are a triple threat to disease and sickness. They are full of antioxidant, anti-inflammatory and anti-cancer benefits. This is one delicious way to get healthy with me this holiday season!

SHRAZZI CRANBERRY COINTREAU JELLY
This saucy little number is sure to be a hit over the holidays!

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