Twelfth Night Scones Recipes

Steps:

• For the stuffing: Bring chicken stock to a boil in a medium saucepan. Add wild rice and 1 tablespoon butter (reserving the rest of the butter), cover, reduce heat to low and let simmer undisturbed for 50 minutes. Remove from heat and let stand 10 minutes before removing lid. Stir and allow to cool to room temperature.
• While the wild rice is cooking, melt another tablespoon of butter over medium heat (reserving the rest of the butter) in a large skillet and cook the sausage until browned. Using a slotted spoon, remove the sausage to a bowl. Pour most of the sausage fat from the pan, leaving about 1 tablespoon of fat. Add the apples and saute until tender. Using a slotted spoon, remove them to the bowl with the sausage. To the same pan, add oil if the pan is too dry and cook the onion until translucent. Cook the liver until cooked through and remove to a carving board to cool to room temperature. Add the remaining 2 tablespoons butter to the pan and saute the celery, thyme, sage, marjoram, and parsley over medium heat until tender. Season with salt and pepper and remove from heat.
• Cut the liver down into 1/4-inch cubes. Combine the liver with the wild rice, sausage, apples, and sauteed herbs. Add beaten eggs and mix well. Set aside briefly.
• For the turkey: Preheat oven to 325 degrees F. Make the paste to rub on the turkey by adding 1 at a time through the feed opening of a running blender: oil, marjoram, anise seeds, parsley, salt, and pepper.
• Fill the turkey breast and thighs with the rice stuffing and secure with kitchen twine. Rub the paste liberally on the turkey and roast, basting with the pan juice every 30 minutes or so, until it reaches an internal temperature of 160 degrees F. This will take about 20 minutes per pound. Remove from oven and let rest. Pour the pan juices into a glass container so you can see the fat layer and pour off or spoon off most of the fat. Add the remaining pan juices to the gravy.
• For the ale reduction gravy: In a deep saucepan, heat the olive oil over medium-high heat until it shimmers. Saute garlic, shallots, sage, and bay leaf until the shallots turn translucent. Deglaze the pan with the ale and allow most of the ale to evaporate. Gradually add stock and bring to a gentle boil. Combine the butter and flour (to look like coarse cornmeal). Then gradually whisk the mixture into the stock. Reduce heat and allow flour to "cook out" and allow gravy to thicken. Whisk in the juices from the turkey pan and cook for a few more minutes. Remove bay leaf and strain gravy. Season with salt and pepper, to taste.
• Serve sliced turkey and stuffing with gravy.
• Place the turkey parts in a large pot and completely cover with water. Add the onion, carrot, celery, salt, peppercorns and sachet. Bring to a boil, reduce heat and gently boil for about 3 hours skimming off impurities that rise to the top. Remove large pieces of turkey and strain liquid into a bowl for the stock.

Steps:

• FOR THE SCONES: Preheat oven to 375 degrees F & grease a cookie sheet.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda & sale, then with a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the cranberries, vanilla chips & the 2 teaspoons of orange zest, before adding the yogurt & the 1/3 cup of buttermilk. Stir just until dry ingredients are moistened.
• Shape dough into a ball, & place it on the prepared cookie sheet. With floured fingers, press or roll the dough into an 8-inch round, then cut the round into 8 wedged, but DO NOT SEPARATE THE WEDGES.
• FOR THE TOPPING: Brush the dough with 1 to 2 tablespoons of buttermilk. Then, in a small bowl, mix the 1 tablespoon of sugar with the 3/4 teaspoon or orange zest & sprinkle that over the dough.
• Bake 15 to 20 minutes or until the edges are light golden brown. Immediately remove from the cookie sheet & place on a serving tray. Let cool for 5 minutes, then separate the wedges & serve warm.

Steps:

• Preheat oven to 180°C: 350°F: Gas 4.
• Core the apples and bake in 350 degree oven for about 40 minutes until very soft.
• Squeeze all of the pulp from the apples and discard the skins then fluff the puree with a fork.
• Heat the ale and cider with the cinnamon stick and cloves.
• Add the apple puree and sugar to taste.
• Serve immediately.