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FareShare Gazette -- November 2009 Recipes

A home-style FareShare Gazette -- November 2009 Recipes made with White Sugar, Brown Sugar, Extra Virgin Olive Oil, Cider Vinegar, and Salt. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2 cup
• 1 tbsp
• 2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   With a very sharp knife, chop the tomatoes, being very careful not to lose any of the juice.

2. 2

   In a nonreactive pan, heat the tomatoes together with the sugar, lemon juice, zest, and ginger.

3. 3

   Cook until the sugar is completely melted and the ginger is well incorporated.

4. 4

   Cool to room temperature and strain through a chinoise or fine-mesh sieve.

5. 5

   Freeze in a rotary freezer or an electric sorbet maker.

6. 6

   For the sauce, chop green tomatoes.

7. 7

   Simmer in a nonreactive pan with the sugar, the cloves, and 1 cup of water.

8. 8

   Cook for about 1 hour, replacing the water as needed.

9. 9

   The texture should be pourable but thick.

10. 10

    When the tomatoes have been reduced almost to a liquid, remove from heat and cool briefly; strain through a chinoise or fine-mesh sieve and chill.

11. 11

    Serve in a pool on a glass plate with a scoop or two of sherbet on top.

12. 12

    1. Position rack in the lowest position; preheat oven to 400F.

13. 13

    Place oil and onion in a large skillet over medium heat.

14. 14

    Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes.

15. 15

    Stir in vinegar.

16. 16

    Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish.

17. 17

    Place turkey in a medium bowl and sprinkle the spice mixture over it.

18. 18

    Gently knead to combine.

19. 19

    Form into 4 equal balls.

20. 20

    Rub mushrooms on both sides with Worcestershire.

21. 21

    Place one turkey ball in each mushroom cap, patting down to fill the cap.

22. 22

    Place on a baking sheet.

23. 23

    Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.

24. 24

    Remove from the oven, spread the onion mixture over the filling and top with cheese.

25. 25

    Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.