Tuesday, July 17, 2012

Smoked Turkey and Apricot Sauce and other good times and good eats

So while my husband Brian smoked a whole turkey for Saturday’s fireworks viewing dinner, I finished up lots of veggies, pasta, tarts, dips and sauces. And while I went from scratch for everything else, I decided to make a sauce that I learned about from a friend for the turkey. It’s not technically permissible in the restaurant – culinary schoolinaria because it uses bouillon, and corn starch as a thickener, but it’s such a versatile sauce and I thought it would be nice next to the smoked poultry. So I’m breaking the rules and posting it ; ) so there.

It did turn out to be a great match. The recipe my friend gave me is for ‘apricot and almond stuffed steak’ and the sauce is great over beef, but it was just as good with the turkey. It was convenient because without roasting the turkey I didn’t have drippings for making gravy, and it could be done ahead and reheats easily.

Here is some smokey smokey turkey with apricot sauce, and veggies a few different ways.

We had a great visit… A friend tries to leave the buffet with a salad that doesn’t seem to have enough ricotta salata,

and another good friend showed up with not only this amazing basket of bounty from her own garden but with these fabulous flowers! They are so beautiful and make me smile every time I walk by, even if I don’t remember what kind of flowers she told me they are. And I’m nostalgic from the basket she used to bring her garden goodies. It’s how we often get our pretty mushrooms in restaurants. Simple things can be so gorgeous.


Apricot Sauce

Yield: 1 1/4 cups

Cook Time: 10 minutes

Total Time: 10 minutes

The makings of this sauce are things that you often have on head; it's quick, easy and holds well and works with rice, beef, turkey.


1 cup orange juice, or peach or apricot nectar
12 dried apricots, finely chopped
3 scallions, sliced
1 1/2 tsp cornstarch
1 1/2 tsp chicken bouillon (I used 1 cube of Edward & Sons Not-Chick'n from Healthway)
1/2 tsp freshly ground black pepper
3 Tbsp toasted sliced almonds (optional - I didn't use this time around)


- combine everything in a saucepan over medium heat
- cook and stir until bubbly
- cook and stir one minute more

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