| Chef2Chef Recipe Club - Volume 1 Number 067 - December18, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Hello Recipe Club. We have three more of your recipes today. Kind of a fall/turkey theme! You've had almost a month of holiday recipes and if you haven't seen exactly what you're looking for, we've got hundreds more you can access by clicking here: http://chef2chef.net/search/menuc.php?search=Christmas After the Christmas break, we've got recipes from a Personal Chef, Indian recipes, more Italian recipes, and some great Moroccan recipes for you! If you have a recipe theme you'd like to see or have a collection of recipes you'd like to share, drop us a note in our Recipe Club Forum: http://forums.chef2chef.net Cindy writes: Over the years, I've discovered that our family enjoys the "big" holiday meal on Christmas eve, while having a leisurely "eatfest" on Christmas day. (We forego a sit-down meal on Christmas.) In order to do this, I prepare a large variety brunch buffet for our morning "meal" and leave most of the foods out until noon-ish. Around that time, I slowly begin transitioning out "brunch" foods and little by little, set out other buffet foods to get us through the rest of the day. I'm looking for some new recipes that suit this type of arrangement. (Brunch recipes or other...) Suggestions, please? If you got some suggestions for Cindy, drop her a note here: http://chef2chef.com/amb/workshop/47.shtml Bon Appetit ----------------------------------------------------------------------- You could call this the tenderloin of turkey recipes. Fried Turkey Breast When the turkey is defrost for 2 days in refrigerator, take it out and with electric knife or a very sharp one, slice the breast just like if it was baked (across the grain) into slices the same size--maybe 1/4 inch thick. Salt and Pepper and flour the slices and cook in a medium hot skillet with just a little oil or butter for about five minutes or so on each side. Serve warm. You can use the rest of the bird in dressing or whatever you wish but try this one. This has been a special dish for my family for generations, yet few folks have heard of it. It does not compare in any way to the whole fried turkey. June Barnett ----------------------------------------------------------------------- This recipe is quick and easy to prepare and offers a delicious alternative to the traditional cranberry sauce, either homemade or canned! It can be prepared a few days prior to serving. It is wonderful with turkey, chicken and pork. Cranberry-Orange Sauce 2 large oranges 1 bag (12 ounces) cranberries (3 cups) 1 cup sugar 1/4 tsp ground cinnamon orange-peel slivers for garnish. 1. From oranges, grate 1/2 tsp peel and squeeze juice. Add enough water to juice to equal 1 cup. 2. In 2-quart saucepan, heat cranberries, sugar, cinnamon, orange peel, and orange juice to boiling, over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, 5 to 8 minutes or until most of the cranberries pop, stirring occasionally. Mixture thickens as it chills. If you prefer less "whole" pieces of cranberry, strain part of the mixture through a strainer. Spoon sauce into bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days. Garnish with orange peel slivers. Enjoy! Irene Bryant ------------------------------------------------------------------------ MULLED WINE from Chef Johnny 1.75 liters dry red wine (Merlot, Cabernet Sauvignon, or Beaujolais) 4 Cups apple cider 1/2 Cup sugar 1 Orange cut into 6 wedges 2 lemons cut into 4 wedges 14 whole cloves 2 cinnamon sticks The lemon or orange slices pierced with whole cloves for garnish Pour the wine, apple cider and sugar into a 6 or 8 quart sauce pan. Bring to a slow simmer. Insert 2 cloves into each wedge of orange and lemon and add to the simmering pot. Add cinnamon sticks and continue to simmer for additional 30 to 40 minutes. In each of the lemon slices, stick a whole clove. Serve hot in mugs and garnish with the lemon or orange slice and cloves. ----------------------------------------------------------------------- ONLY SEVEN MORE SHOPPING DAYS UNTIL CHRISTMAS! The vendors on our Holiday Pages are ready to get out those last minute gifts. There is still time to visit our Holiday Gift Ideas Page where you will be able to find hundreds of fantastic gift ideas. There are great ideas from Hauser Chocolates, Gourmet Sauces and Stocks from Club Sauce, all kinds of Books, Exotic Meats and Seafood, and Specialty Foods from Prairie Harvest, Kitchen Gifts, Gadgets and more from Kitchens Today. Pieces of Vermont has maple syrup products, Vermont Bears, affordable Bennington Pottery and much more. Please visit the folks that support Chef2Chef.net and make all this possible. Thanks and Merry Christmas from Chef2Chef and all the fine folks on our Holiday Gift Ideas page. http://recipes.chef2chef.net/holiday-recipe-collection/ ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |