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1. LEMON INFUSED 2 whole lemons Using a vegetable

OLIVE OIL cup olive oil peeler or paring
1 4-oz glass bottle knife, carefully strip
with cork one lemon of its
zest. Try to keep
each strip long and
wide, and avoid
getting any of the
bitter white pith
underneath. Stuff
zest strips into your
bottle. Set aside.
Zest your second
lemon, and set
aside. (It's not as
important to make
the zesting pretty
with this lemon. Just
make sure you're
only getting the
zest, and not the
In a sauce pan, heat
olive oil until a few
small bubbles start
forming. (If your oil
starts smoking, take
it off the stove and
allow it to cool for
10 minutes.)
Scoop zest from
second lemon into
the warm olive oil.
Let it steep for
about 30 minutes.
Carefully pour the
lemony oil into your
bottle over the
uncooked strips of
lemon zest, making
sure not to get any
of the cooked lemon
zest get in. Don't
Cork the bottle and
store in the
Serve drizzled over
salads, or in
everyday cooking.
(Use and/or throw
out within 10-14
CHILI OIL 2 cups olive oil Combine the oil and
4 teaspoons dried crushed crushed red pepper flakes
red pepper flakes in a heavy small
saucepan. Cook over low
heat until a thermometer
inserted into the oil
registers 180 degrees F,
about 5 minutes.

Remove from heat. Cool to

room temperature, about
2 hours. Transfer the oil
and pepper flakes to a 4-
ounce bottle. Seal the lid.
Refrigerate up to 1 month.


1. Turkey Brine 1. 7 quarts (28 cups) 1. Bring 1 quart water,
water the salt, bay leaves,
2. 1 1/2 cups coarse and spices to a
salt simmer, stirring
3. 6 bay leaves until salt has
4. 2 tablespoons
dissolved. Let cool
whole coriander
for 5 minutes.
seeds 2. Line a 5-gallon
5. 1 tablespoon dried
container with a
juniper berries
large brining or
6. 2 tablespoons
oven-roasting bag.
whole black
Place turkey in bag.
7. 1 tablespoon fennel Add salt mixture,
seeds remaining 6 quarts
8. 1 teaspoon black or (24 cups) water,
brown mustard and the other
seeds ingredients. Tie
9. 1 fresh whole bag; if turkey is not
turkey (18 to 20 submerged, weight
pounds), patted it with a plate.
dry, neck and Refrigerate for 24
giblets reserved for hours, flipping
stock, liver turkey once.
reserved for
10.1 bottle dry Riesling
11.2 medium onions,
thinly sliced
12.6 garlic cloves,
13.1 bunch fresh
Roast Turkey 2/3 cup (3 ounces In a large saucepan, stir
with or 85 grams) Diamond together the salt, sugar,
Chanterelle Crystal brand kosher salt cloves, juniper berries,
Mushroom 2/3 cup sugar peppercorns, and allspice.
Gravy 6 whole cloves Add the sage leaves,
1 teaspoon juniper thyme, and bay leaves
berries, crushed (see along with the hot water.
Cook's Note) Stir to combine. Bring to a
1/2 teaspoon black boil over high heat,
peppercorns, crushed (see stirring frequently until
Cook's Note) the salt and sugar have
2 teaspoons whole dissolved. Boil for 3
allspice berries, crushed minutes, then remove
(see Cook's Note) from the heat. Add the ice
5 fresh sage leaves water and stir to cool the
4 sprigs fresh mixture. Set aside and let
thyme cool to room temperature.
2 bay leaves
8 cups hot water
4 cups ice water



Vegan Mayonnaise
Soy Sauce



MANGO CHUTNEY 3 medium apples, 1. Combine apples,
peeled, cored, and mangoes, red pepper,
chopped sugar, onion, raisins,
2 large mangoes, vinegar, and gingerroot
peeled and chopped in a large stainless steel
1/2 medium sweet red or enamel saucepan.
pepper, chopped Bring to a boil over high
1 1/2 cups (375 mL) heat, reduce heat, and
granulated sugar boil gently, uncovered,
1 cup (250 mL) finely for 20 minutes or until
chopped onion fruit is tender and
1/2 cup (125 mL) golden mixture is thickened,
raisins stirring occasionally. Add
1/2 cup (125 mL) white lemon juice, curry
vinegar powder, nutmeg,
1/4 cup (50 mL) finely cinnamon, and salt; boil
chopped peeled gently for 5 minutes.
gingerroot 2. Remove hot jars from
1 tablespoon (15 mL) canner and ladle
lemon juice chutney into jars to
2 teaspoons (10 mL) within 1/2 inch (1 cm) of
curry powder rim (head space).
1/2 teaspoon (2 mL) Process 10 minutes for
each: ground nutmeg, half-pint (250 mL) jars
cinnamon, and salt and 15 minutes for pint
1/2 teaspoon ground (500 mL) jars as
cinnamon directed for Longer Time
1/2 teaspoon salt Processing Procedure.
PLUM AND PRESERVED 1kg plums Heat oven to 120C/100C
CHUTNEY , washed, stoned and fan/gas 1/2. Sterilise
cut into bite-sized your jars and lids by
pieces washing in hot, soapy
320g red onions, diced water and rinsing
350ml red wine vinegar thoroughly. Drip-dry
250g golden granulated upside down, then put in
sugar the oven for at least 20
70g preserved lemons, mins.
skin only, chopped into Weigh the chopped
small pieces plum flesh so you have
tsp ground cinnamon approximately 750g and
tsp ground set aside.
peppercorns Add the preserved
tsp ground mace lemons along with the
tsp ground mixed plums, spices and 1 tsp
spice sea salt. Bring back to
tsp grated nutmeg the boil, then lower the
heat to a simmer and
stir so it doesnt catch
on the bottom and burn.
Reduce the chutney for
45 mins-1 hr until it
becomes thick, sticky
and jam-like, and has
reduced by a third.
Remove from the heat,
ladle into the warm, dry
sterilised jars and seal
while the chutney is still
hot. Will keep, sealed,
for up to 1 year; once
opened, store in the
fridge and eat within 6

Jambon de Bayonne



Saucisson Sec