Rowan by itself is tart, and is an excellent jelly for dark meat and game, but it blends fabulously with apple, pear, quince or mint. To give it some added zest, drop in some cloves, broken cinnamon stick and lemon peel. Orange and mandarin peels work nicely, too. The result is an incredibly wonderful jelly that will never be found in a delicatessan shop or on the grocery shelf with a brilliant red fire to warm the hearts of anyone who receives it as a present.
Now that you've had your work-out in the kitchen in creating the jellies to give some zing to the turkey, let's sit down and read, while the turkey gets it's roasting.
More facts on Turkeys from the Restaurant Report http://www.restaurantreport.com/departme... Chef's Table: Let's Talk Turkey By Jim Coleman with Candace Hagan
In the following story, you can learn about the magical transformation of turkey to being a prince. I know, we're so used to people becoming turkeys that it seems impossible to believe that the reverse could be true, but this story is from Rabbi Nachman, known to many Jews for his delicious sense of humor that gets served with a generous helping of wisdom.
The Prince Who Thought He Was a Turkey http://www.hasidicstories.com/Stories/Na... The Prince Who Thought He Was a Turkey adapted by Gedaliah Fleer from the stories of Rebbe Nachman
Meleagris gallapavo: the real thing in the wild http://biology.usgs.gov/s+t/lrgimage/b02... us geo survey
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