The lavender haired Ravenlock and well endowed vampiric Ravenlock were seen in the inn sharing some hurt filled and angsty words and insults. Just a typical family squabble, or is the family breaking apart? We haven't seen much of the elder Ravenlock or blue haired Empress Ravenlock lately…
Marriage in the air?
As of late, a few members of DoD have been seen sporting new silver rings. Even the single ladies. What does this mean? Our sources say that maybe the men in their lives have finally wised up and put rings on their fingers! Congratulations and good luck to those foolish enough to try to domesticate the decadent!
Opposites Attract?
A certain young bouncy and adorable blonde little elf that brings terror upon the masses has frequently been spotted in the company of a quiet, soft spoken carpenter. The way she follows him and hangs around him we're thinking someone has a crush! And the carpenter just may feel the same, since he isn't working too hard to push her away.
More couplings!
A certain, sensible member of DoD has lately been seen in the company of a handsome blonde Minstrel. Just friends, or something more? We certainly hope the sensible one stays as such, and doesn't start on a downward spiral like her Decadent peers!
Fashion Battle!
Rumor has it that a certain petite duo are planning a rather large expansion of their clothing business. Does this mean the end for a certain Boutique? Will a certain fashion happy elf have to finally hand over her Fashion Police Badge to a new generation of fashion divas?
Hello and welcome to another edition of Recipes. Last month I said we were gonna talk turkey. Here's a few Turkey facts that some might not know. They are actually intelligent and social creatures. They can even remember your face. If you're nice to them they'll remember you next time and come closer to you. Soon they'll just come right up to you. They also love to sing, er… chirp and gobble… to thier own tunes of course. In fact, stroke their feathers and you have a friend for life. Turkeys have personalities just like cats and dogs. They might even make great pets, if you don't plan on eating them. If you do, don't let them know. One should have tremendous respect for their resourcefulness, agility, and courage. If you have to eat the family turkey pet, then here's a dinner to do it justice.
Maple-Glazed Turkey
Ingredients:
1/2 cup maple syrup
1/4 cup orange juice
1 12- to 15-pound turkey, rinsed and dried well
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
4 tablespoons butter, softened
1/2 cup dry vermouth
1/2 cup chicken broth
See also: Chestnut Fig Stuffing and Cider-Roasted Vegetables
Directions:
Heat oven to 450º F. In a small bowl, combine the maple syrup and orange juice to make a glaze; set aside. Place the turkey in a large metal roasting pan, breast-side down. Rub the turkey with half the oil and sprinkle with half the salt and pepper. Turn the turkey over and carefully separate the skin from the breast.
Combine the thyme, sage, and butter and spread it under the skin. Tie the legs together with cooking twine. Rub the surface of the turkey with the remaining oil and sprinkle with the remaining salt and pepper. (The recipe can be prepared to this point up to 1 day ahead; cover and keep refrigerated.)
Place the turkey and the Chestnut-Fig Stuffing in the oven. After 30 minutes, pour the orange-maple glaze over the turkey and cover loosely with aluminum foil. Continue roasting, basting with the pan drippings every 30 minutes. Roast the turkey for 1 1/2 to 2 hours or until a thermometer inserted into the thigh registers 165º F. Remove the stuffing after 1 hour and set aside. Put the Cider-Roasted Vegetables in the oven.
Remove the turkey from the roasting pan and let rest, covered, for 15 minutes. Pour off the excess fat from the pan, add the vermouth, and cook over medium heat on the stovetop until the liquid is reduced by half, about 2 minutes. Add the chicken broth and simmer until thickened, 4 to 5 minutes.
Carve the turkey, serve, and pass the pan gravy. Don't forget to say a special Blessing, especially if it is the family turkey pet.
Note: High-heat roasting cuts cooking time significantly, especially if the turkey is unstuffed, like this one.
Chestnut-Fig Stuffing
Ingredients:
5 cups day-old multigrain or whole-wheat bread, cut into 1/2 - inch cubes
5 cups day-old white bread, cut into 1/2-inch cubes
2 7.4-ounce jars dried chestnuts (2 cups), chopped
1 cup dried figs, chopped
2 tablespoons olive oil
1 medium onion, finely chopped (1 cup)
2 stalks celery, finely chopped (1 1/2 cups)
1 cup chicken stock or broth
1 teaspoon fresh thyme leaves
2 eggs, lightly beaten
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Directions:
In a large bowl, combine the bread, chestnuts, and figs; cover and set aside. In a large skillet, heat the oil, onion, and celery over medium-high heat and cook 5 minutes, stirring occasionally. Add the chicken stock and thyme, heat to a boil, and remove from heat. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate the stock and bread separately.)Add the stock to the bread mixture, along with the eggs, salt, and pepper. Toss to combine. Place in a baking dish and cover with aluminum foil. Bake with the turkey during the first hour of cooking. Let rest at room temperature while the turkey continues to roast. If desired, warm in the oven for 10 minutes before serving.
Serves: 8
Cider-Roasted Vegetables
Ingredients:
1 1/2 pounds beets (1 bunch), peeled and cut into wedges
1 1/2 pounds parsnips, peeled and cut into 2-inch chunks
1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)
4 tablespoons brown sugar
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 pound shiitake or cremini mushrooms, cleaned and stemmed
Directions:
Heat oven to 450º F. Place the vegetables in two small roasting pans. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well. Cook until tender, about 1 hour, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well, and finish roasting. Season to taste with salt and freshly ground pepper.
Mashed Sweet Potatoes
Ingredients:
6 sweet potatoes (about 4 pounds), peeled and cut into eighths (about 2 inch chunks)
3 tablespoons honey
1/2 cup orange juice
1/2 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Directions:
Place the sweet potatoes in a large pot and add enough water to cover and a dash of salt. Bring to a boil and simmer on low until tender, 15 to 20 minutes. Drain the potatoes and return to the pot. Add the remaining ingredients and mash with a potato masher or fork. Season to taste with more salt if necessary.
Note: some people think sweet potatoes are too sweet this way. Simply fix them as you would regular mashed potatoes with sour cream, lots of salt and butter to taste.
Servings: 8
Cranberry-Pear Chutney
Ingredients:
4 cups fresh or frozen cranberries
1 1/2 cups brown sugar, tightly packed
2 Bosc or Asian pears, peeled and cut into small dice (2 cups)
1 jalapeño, seeded and minced
1 cup golden raisins
2 tablespoons lime juice
Directions:
In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling. Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes. Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes. Remove from heat. Cool. Cover and refrigerate up to 2 days ahead.
Note: The sweet and spicy heat in this savory chutney makes it perfect for roast turkey. It's also great on left-over turkey sandwiches.
Apple Cake with Carmel Glaze
Ingredients:
1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish
1 cup granulated sugar
1 cup light brown sugar
3 eggs
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice
1 1/4 cups coarsely chopped pecans
2 1/4 vanilla extract
Directions:
Heat oven to 325° F.
In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.
With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream or whip cream, if desired.
Serves: 18
Caramel Glaze
Ingredients:
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream
Directions:
In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.
