BALTIMORE (WBFF) — B-More Lifestyle Host Marc Clarke visited Gertrude’s to check out how they’re preparing for Thanksgiving. Apple Cider Turkey Brine 8 cups of Apple cider 8 cups of water 2/3 cups of kosher salt 2/3 cups of sugar 1 tablespoon of black peppercorns 2 sprigs Rosemary 4 […]
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BALTIMORE (WBFF) — B-More Lifestyle Host Marc Clarke visited Gertrude's to check out how they're preparing for Thanksgiving.
Apple Cider Turkey Brine
8 cups of Apple cider
8 cups of water
2/3 cups of kosher salt
2/3 cups of sugar
1 tablespoon of black peppercorns
2 sprigs Rosemary
4 sprigs thyme
2 sprigs saga
2 bay leaves
2 oranges , quartered
8 garlic cloves
8 cups of ice
Combine all ingredients into a large stock pot except the 8 cups of ice. Bring to
a boil. Cook for 5 minutes, or until sugar and salt dissolve.
Take your brine and pour into a 5 gallon bucket with ice. Allow to cool completely before you add the turkey. You can keep it in the brine up to 36 hrs.
Gertrude’s Green Bean Casserole
2 tablespoons, olive oil
1 medium onion, sliced
8 ounces sliced button mushrooms
1 cup heavy cream
3 cups cream of crab soup
6 ounces, grated Gruyère cheese
2 pounds of green beans, blanched, cooled and cut in half
8 oz fried onions
1 tablespoon chopped parsley
Preheat oven at 350. Butter a 9 x 9“ baking dish.
Heat oil in a pan, add onion and cook until tender, about 2 minutes. Add mushrooms and continue to cook until all moisture evaporates. Add 1 cup of heavy cream and bring to a low simmer for one minute, then add 3 cups of cream of crab soup. Fold in Gruyère cheese until melted.
Place green beans in the buttered pan and pour the mixture over them. Bake for 20-25 minutes until
heated through. Top with fried onions and parsley. Serve at once.
Southern Maryland Oyster Stew
Serves 8 to 10
1/2 pound slab bacon
1 cup finely minced onion
1 cup finely minced celery
2 quarts half-and-half
1 quart shucked oysters, with liquor
3 tablespoons flour
Salt and white pepper, to taste
Cayenne, to taste
1 teaspoon Old Bay seasoning
2 tablespoons Worcestershire sauce
1 tablespoon butter
Chill the bacon in the freezer for 20 minutes, then slice into thin strips. In a heavy-bottomed pan, fry the bacon until crisp. Remove with a slotted utensil to paper towels to drain. Leave the bacon drippings in the pan. Add the onion and celery and cook in the bacon fat, stirring now and then, until their shapes almost disappear, about 4 to 5 minutes.
In a separate pan, heat the half-and-half, stirring, until quite hot.
Heat the oysters with liquor in another separate pan, just until the edges begin to curl. Immediately drain the liquor into the hot half-and-half. Cover the oysters and set aside.
Blend the flour into the vegetables and cook, stirring, over low heat for 2 minutes.
Stir the hot half-and-half mixture into the vegetable mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 5 minutes. Season lightly with salt, white pepper, cayenne, Old Bay seasoning, and Worcestershire. The stew should be very savory but not salty.
To serve, pour the stew into a soup tureen, add the oysters, and stir. Drop the butter into the center and sprinkle with cayenne. Ladle into bowls and crumble the reserved bacon over the top.
Leftover Thanksgiving Turkey Panini
2 tablespoons leftover Cranberry sauce
1 tablespoon of mayo
2 slices of sourdough bread
6 oz leftover Turkey
2 slices of Swiss cheese
4 tablespoons leftover stuffing
2 tablespoons leftover gravy
Combine mayo and cranberry sauce, stirring well. Spread mixture on 2 slices of sourdough; top
one slice of sourdough with turkey, Swiss cheese, stuffing and gravy. Cover with the remaining bread slice.
Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add
sandwich to pan. Cook 3 minutes per side or until golden brown.
Smoky Apple Cider Margarita
Makes I drink
Cinnamon sugar and flaky sea salt, for the rim
2 oz. tequila
1/2 oz. orange liquor
4 oz. (1/2 cup) apple cider
Juice from 1/2 a lime
1-2 tsp. maple syrup use more or less to your taste
Apple slices, rosemary sprigs, and cinnamon sticks, for serving
If desired, rim your glass in salted cinnamon sugar. Mix equal parts cinnamon sugar and sea salt. Run a lime wedge around the rim of the glass and coat in sugar.
Combine the mezcal or tequila, orange liquor, apple cider, lime juice, and maple in a cocktail shaker. Add ice and shake to combine. Strain into the glass. Garnish with apple slices, rosemary sprigs, and cinnamon sticks. If desired light the cinnamon on fire for a smoky effect.
