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TURKEY FEAST from
WEST BLOOMFIELD PLAZA
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11/19
1999
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page G18
leading up to your feast, stockpile
vegetable peelings and trimmings,
along with chicken or beef bones,
place in sealed plastic bags and freeze
them until you have the time to make
your stock. To help drain the fat, line
a colander with a paper towel and
strain the stock through the colander;
refrigerate the stock until the fat rises
to the surface and scrape off and dis-
card the fat.
Turkey Trimmings
A golden roasted turkey is typically
the star of a Thanksgiving table, but
it often appears wearing no more
than a parsley sprig.
Dress up your holiday turkey this
year with more imaginative costum-
ing to earn that spotlight. When it's
beautifully garnished, it will impress
your guests with even more cause for
celebration.
The web site at www.butterball.com
has several ideas for garnishing your
Thanksgiving star and for around the
clock assistance, call 1 - 800 - 323 - 4848.
"An easy way to choose garnishes is
to use some of the recipes' ingredi-
ents," says Butterball. If the stuffing
accompanying your turkey incorpo-
rates fresh herbs, use sprigs of those
to surround the bird on the platter.
Fresh sage leaves, sprigs of rosemary
or even that curly parsley could be
featured or combined.
"With the greens, arrange fruits,
vegetables and nuts, such as cranber-
ries, kumquats, brussels sprouts, pearl
onions, almonds and walnuts to add
bright color and texture," recom-
mends Butterball.
Other garnishes recommended by
the turkey grower are orange wedges,
grapes, apple slices or edible flowers.
If you can find whole, fresh cran-
berries still attached to their stems
with leaves, they would make a lovely
frame around the turkey.
If you can wield a small carving
knife with skill, try your hand at fash-
ioning tomato roses or turnip
chrysanthemums.
Gourmet magazine frequently
adorns its Thanksgiving turkeys with
colorful garnishes. In the November
1990, issue, kale leaves and paprika
leaves were used to garnish Roast
Turkey With Corn Bread and Kale
Stuffing and Paprika Gravy. In
November 1993, it garnished Roast
Turkey With Cider Gravy with sprigs
of sage, rosemary and thyme.
In November 1995, Gourmet gar-
nished grilled turkey with cranberry
gravy with fresh lemon halves and
sprigs of fresh thyme and flat-leafed
parsley. Nuts in their shells, mini-
pumpkins or mini-gourds, or small
citrus fruits studded with cloves are
other garnish possibilities.
And if you're really feeling creative,
prepare some show-stopping charac-
ters made from fruits and vegetables,
as illustrated step-by-step in the mar-
velous book, Play With Your Food by
Joost Elffers (Stewart, Tabori
Chang).
Elffers' "gaggle of garlic geese" are
whole garlic cloves whose end skins
are simply bent to create the effect of
heads and necks. His "leek freaks" are
adorable long green scallions whose
white ends, complete with roots
resembling hair on top, are adorned
with peppercorn eyes and beet-juice
lipstick. His whole "lemon pigs" fea-
ture stem ends as natural snouts and
ears made by cutting out and folding
forward little pieces of rind.
Other Elffers ideas include a "pear
mouse" with clove eyes, grafted ears
from the bottom part of the pear and
stem removed and repositioned as a
tail; brussels sprout boar with sliced
whiskers and folded-out ears; or
mushroom faces with peppercorns for
eyes and stems for noses.
Gild your golden turkey and get
ready for more appreciation. For a
light Thanksgiving, try these Weight
Watchers recipes.
Mashed Sweet Potatoes
1 pound sweet potatoes, peeled
and thinly sliced
3/4 teaspoon salt
2 teaspoons unsalted margarine
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
Place the sweet potatoes in a medi-
um saucepan; add cold water to cover
and 1/2 teaspoon of the salt; bring to a
boil. Reduce the heat and simmer
until tender, 15 - 20 minutes. Drain,
reserving 2 tablespoons of the cooking
TURKEY FEAST on page G22