The Book Blog and ETC.

i-netradio meets Long Island, New York

Posted on November 1, 2014 at 3:15 AM

Now the calendar might say Halloween but in the studio it is all about getting ready for those family holidays and with Thanksgiving right around the corner we thought we would take you to Long Island, New York.

{Honey Wine Glazed Carrots}

 · 1 (16) ounce bag baby carrots

· ½ cup of Long Island Meadery Apple Cyser


· Mead is an alcoholic beverage made from the fermentation of honey as its primary sugar source and is often referred to as honey wine. Being made from honey, one would naturally expect it to be very sweet and although it usually is, it can actually range from dry to very sweet. Mead is usually still, though it can be made sparkling and can range from a mild low alcoholic content up to very high.


· Mead is arguably the oldest alcoholic beverage on the planet with some evidence dating it back approximately 10,000 years. Due to many different cultural and financial reasons, mead has fallen out of favor over the many years and now we call it the 'oldest alcoholic beverage no one has ever heard of.' A far cry from its hey day when it was referred to as the 'Nectar of the Gods.'


· Mead can be produced in many variations including a plain honey wine (traditional - honey only), flavored with fruit (melomel), spices (metheglin), vegetables, or any combination of ingredients limited only by the imagination of the wine maker and the resources he has at hand.


· or if you don’t have the you can use 1/2 cup white or rose wine and add a tablespoon or two of honey

· 1 tablespoon cold butter

· 1 tablespoon chopped fresh herbs (such as parsley, thyme or tarragon)

· Pinch salt

In a medium skillet, add the carrots and wine to cover the bottom of the pan. Cover and cook over medium-low heat, adding a little more wine if it dries out, until tender when pierced with a fork, about 20 minutes. Uncover the pan and cook over high heat until most of the wine has evaporated. Turn off the heat and add the butter, herbs and salt; toss to coat.


{Herb Roasted Baby Potatoes}

 12 to 16 small baby potatoes,

3 tablespoon olive oil

1 tablespoon minced fresh rosemary leaves

 1 tablespoon minced fresh sage

 1 tablespoon minced fresh parsley

 1 tablespoon minced fresh thyme

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper


 Preheat oven to 400 degrees F.

 Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

{Quick Pear Tart}

 I saw this technique I think on one of the many traveling shows that I watch and it just stuck with me, so this is not my recipe but I absolute love this recipe for a quick dessert. You can eat in alone or with ice cream or add a little whip cream. It’s so simple…

 1 flour tortilla

 1 pear

 1 tablespoon butter

 1 teaspoon butter

 1 teaspoon sugar

 1. Preheat oven to 375 degrees Farenheit. Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!). Put pan in preheated oven and melt butter. Thinly slice a pear that you've cored. Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased. Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear. Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla is lightly browned around the edges. Remove from oven, cut into wedges and enjoy while still warm.

{Holiday Long Island Pekin with Cranberry and Cabernet Sauce}

• 1 (5 lb) duck (Long Island duck preferred)

• kosher salt or sea salt


• 1 cup red wine (Pindar Cabernet Sauvignon) Pindar Winery (Characteristics (Dark berry fruit, hint of vanilla and green tea)

Over nearly 30 years, turned Pindar Vineyards into Long Island’s best-known wine producer.

Today Pindar Vineyards encompasses more than 500 scenic acres. Grow 17 varieties of grapes, crafts them into some 23 varietals and proprietary blends. Produce 70,000 cases of wine a year, making Pindar the largest vineyard on Long Island.

• 1 oz. orange liqueur (optional)

• 1/2 cup dried cranberries

• 1/2 cup beef stock

• 2 tablespoons sugar

• 6 green cardamom pods (lightly crushed)

• 1 cinnamon stick, about 3 inches long (broken)

• 6 whole cloves

• 20 whole black peppercorns

• 1/4 cup orange juice (fresh is best)

• 1 tablespoon cherry jam or 1 tablespoon currant jelly

• 1 orange, grated zest of

• 2 tablespoons port wine (optional)

• 1 tablespoon cornstarch or 1 tablespoon arrowroot


1. Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).

2. Place the duck in a roasting pan.

3. Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.

4. Drain completely.

5. Place the duck on a rack in a roasting pan.

6. Generously sprinkle all sides of the duck with salt.

7. Refrigerate, uncovered, for 24 hours.

8. Move oven rack to lower third of the oven and preheat to 450°F.

9. Rinse the duck well with cold water to remove the salt.

10. With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).

11. Bring 2 quarts of water to a boil and pour over the duck, covering completely.

12. Drain completely.

13. Wipe out your roasting pan and spray with cooking spray.

14. Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.

15. Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.

16. Let the duck rest, loosely covered with foil, at least 15 minutes before carving.

17. While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.

18. Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.

19. Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.

20. Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.

21. Add the orange juice, orange liqueur, and jam or jelly, and cook until the mixture bubbles.

22. Strain the contents of the small pan into the wine and cranberries mixture, discarding any solids.

23. Add the orange zest and return sauce to a simmer over low heat.

24. Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.

Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.


{The Engagement Get Your Man Chicken Recipe}

{Roast Chicken With Herbs and Lemons}

 1 whole chicken (approximately 5 lbs)

3 whole lemons (sliced) or use for juicing

1 tablespoon kosher or coarse sea salt

1/2 teaspoon freshly ground pepper

½ teaspoon of freshly ground white pepper

2 1/2 tablespoons unsalted butter

1/2 cup finely diced carrots

1/2 cup finely diced onion

1/2 cup finely diced celery

5 garlic cloves (minced)

  Fresh herbs (6 sprigs rosemary, 6 sprigs sage, 6 sprigs thyme )

Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion and celery and cook over moderate heat until softened and then add the garlic and sauté until translucent


1. Position an oven rack in the upper third of the oven, and preheat the oven to 400°F. Remove the giblets from the chicken, wash it inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

 2. Pat the chicken dry with paper towels. Place it breast-side down in a medium roasting pan fitted with a rack, and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out. Pack sautéed vegetables, lemon slices and fresh herbs into the cavity, then rub the skin with butter

 4. Put the chicken in the oven, lower the temperature to 350°F, and roast the chicken, uncovered, for 15 minutes.

 5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer into the thigh, and return the chicken to the oven. Roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times vary in different ovens; roasting a chicken at 350°F takes approximately 18 to 20 minutes per pound, plus an additional 15 minutes.

 6. Remove chicken from Roasting Pan and Let the chicken rest for 10 minutes before carving.

{Wine Sauce}

Pour ½ cup of the juices in a non stick skillet, Add 1/4 cup of white wine to skillet and cook 1 minute.

Stir in remaining 2 tablespoon flour; cook 1 minute, stirring constantly and add 1/2 cup of broth, cook an additional minute or until slightly thick and pour over your carved chicken slices

{Now let’s talk Turkey}

As I stated before I put my turkey in brine for 24 hours in a 5 gallon tote bin you can find anywhere…Target, Home depot etc.

{Brine Recipe}

• 18 -20 lbs fresh whole turkey, patted dry, neck and giblets reserved for stock, liver reserved for stuffing

• 7 quarts water

• 1 1/2 cups coarse salt

• 6 bay leaves

• 2 tablespoons whole coriander seeds

• 2 tablespoons of whole white peppercorns seeds

• 2 tablespoons whole black peppercorns

• 1 tablespoon fennel seed

• 1 teaspoon mustard seeds, black, brown choose either one

• Fresh herbs (bunch each of thyme, rosemary, parsley, sage)

• 1 (750 ml) bottle dry riesling wine,

• 2 medium onions, thinly sliced

• 6 garlic cloves, crushed


One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

Step 2: Submerge the Turkey. I used a brining bag

To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.

Step 3: Remove and Roast.

Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.


{Cooking the Turkey}

 1. Boil a kettle of hot water (scalding hot.).

2. Place turkey in a clean sink or a large roasting pan.

3. Pour hot water over the entire turkey including in the cavities.

4. The skin will shrink tightly to the turkey.

"This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey.

5. Pat dry both inside and outside of turkey.

Preheat oven to 400°F.

If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite stuff loosely",.

Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.

Place a wire rack in the bottom of roasting pan.

Place the turkey on the wire rack, breast side up.

Pour 2 cups of water or 2 cups of chicken broth into the pan.

Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey.

Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.

Pinch foil tight to the sides of the pan.

Place turkey on lower rack in oven and cook for 1 hour.

Reduce heat to 325 F and cook for 2 1/2 hours.

Now turn heat up to 350 F and cook for another 1/2 hour.

Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F.

Baste, the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.

When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. .

Remove from oven, lift turkey out the roasting pan using the string loops.

Cover with foil and let the turkey rest for about 1/2 hour before carving.

Total time for cooking a 16 pound stuffed turkey is 5 hours.

There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.

For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.

COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed


4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.


4 1/2 - 5 hours-- 3 3/4 - 4 hours.


5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.


5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.


6 - 6 1/4 hours-- 4 1/2 - 5 hours.


6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.


  Trivia Question

Answer correctly and win a gift certificate worth $10.00-$100.00

Name the Long Island New York Artist

Born March 27, 1969 or 1970, an American singer, songwriter, and actress. Born and raised on Long Island, New York, came to prominence after releasing her self-titled debut studio album in 1990; it went multiplatinum and spawned four consecutive number one singles on the U.S. Billboard Hot 100 chart.

Categories: ***Caribbean Rhythm (RECIPES)***