Who Is Anastasia?

My photo
New Castle, Indiana Zone 5, United States
When I was 55, I decided to embrace the things I love and hold precious and dear - regardless of anyone else's thoughts and opinion. I am a folk artist who loves flowers - my own flowers, grown by me. I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how junky it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it. Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ... Oh, the two pictures below are NOT of my garden, although the one with the pink French doors looks very much like the backyard I grew up with. I am searching for pictures of that wonderful place and will post soon.

JEWELS OF MY SOUL

JEWELS OF MY SOUL
My Book Available on AMAZON

Stacey Torres ART Prints

Stacey Torres ART Prints
A very limited selection of reproductions from my paintings can be found here

November 20, 2010

Honey Rum Glazed Turkey

Do you remember when turkey was still a luxurious treat? The family saved up for one and you only saw the big bird at Thanksgiving, Christmas or other special occasions. The inevitable turkey sandwich was a joy the next day with all of the "trimmings."
Now a slice of turkey is a dime a dozen, sold in every form or shape imaginable.
But Thanksgiving is here again, and I'm honestly sick of the old Tom Turkey and his dull brethren. Yet, I realize there are still millions who are traditionalists and want their bird on the table for Thanksgiving. Fair enough. So, why not dress the bird for the occasion, leaving a tasty lasting impression?
I perused countless recipes in old cookbooks, my recipe files and then online. To my delight, I discovered a rather cool recipe for Honey Rum Glazed Turkey at http://www.tortugarumcakes.com/:

Honey Rum Glazed Turkey


1 - 12 to 15 pound turkey
2 tablespoons butter
1 large Granny Smith apple
8 whole cloves
3 tablespoons Tortuga Dark Rum
6 cloves garlic, peeled & crushed
1 medium onion, quartered
1 tablespoon Garlic Mrs. Dash
1 teaspoon Kosher salt
1 tablespoon plus 1 teaspoon garlic pepper

Glaze:
1/2 cup Tortuga Dark Rum
1/2 cup butter
1/2 cup honey
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon Grace Jamaican All Purpose Seasoning
1 tablespoon garlic pepper

Preheat oven to 450 degrees. Core & quarter apple & place 2 cloves in each quarter. Place on small dish; sprinkle apple slices with rum; set aside.

Make Glaze:
In small saucepan, melt butter over medium heat - do not allow to brown. When melted, add rum, honey, orange zest & orange juice & 1 teaspoon All Purpose seasoning, stirring well. Heat just until mixture begins to bubble & remove from heat.
Cool slightly while preparing turkey. Remove giblets from turkey cavities & rinse turkey in cold water. Pat dry with paper towel.
Place turkey in oven roasting pan. Rub the 2 tablespoons of butter into skin over turkey breast & thighs. Sprinkle the body cavity with the salt, Mrs. Dash & 1 teaspoon garlic pepper.
Insert rum-soaked apple pieces, garlic & onion. Seal cavity with piece of aluminum foil shaped to fit or secure with skewers. Spoon half of glaze evenly over turkey, coating breast, wings, legs & thighs well. Use baster to reach all surface skin areas, tucks & all. Sprinkle remaining 2 teaspoons All purpose seasoning & 1 tablespoon garlic pepper evenly over skin.
Cover with a tent of aluminum foil. Place turkey in very hot oven (450 degrees) for 30 minutes. Reduce heat to 350 and roast for 2 hours, or according to directions for weight of bird, basting with remaining glaze two or three times. Remove aluminum foil during last 30 minutes to brown skin.
Remove turkey from oven & allow to cool, covered loosely with foil, for 20 minutes before carving. Pour off remaining juices & glaze from pan into 1 quart measuring cup.
You can use the drippings & juices to make gravy or skim off fat as it rises to the surface & serve this delicious sauce as is.

The Backyard --Today's Vacation Spot

The Backyard --Today's Vacation Spot
A simple garden meal in the shade. No, it's not my backyard, but it looks identical to the one I grew up with at our home in Queens. Looking for an original pic of it to post soon!

Old Fashioned Tips