Cristina Ferrare Recipes

CRISTINA FERRARE'S TURKEY

Steps:

• To make marinade:
• Combine ingredients in a bowl. Whisk until smooth and creamy.
• Refrigerate till needed.
• Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
• It is very important that you pat it dry in order to get that nice golden turkey skin.
• Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
• Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
• Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
• Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
• Pour the marinade over the turkey.
• Allow to marinade over night.
• Cover with foil and roast for 2 hours @ 350 C.
• After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
• Baste turkey and cover with foil.
• Roast turkey another 30 minutes and repeat basting process.
• Continue basting every 15 minutes until the thermometer reaches 180-185°, approximately 3 to 4 hours.
• The constant basting is what gives the skin that lovely golden color.
• Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.

CRISTINA FERRARE'S BROWNIES, RICH AND CHOCOLATY

Steps:

• Preheat your oven to 350.
• Grease an 8? pan with butter. She also recommended lining the dish with parchment paper cut to fit the pan and then greased on top with butter. I tried this and it had amazing results. Totally worth it.
• In a saucepan on low, combine the butter and unsweetened chocolate. Cook, stirring often, until chocolate is melted. Stir in the sugar and salt. Remove from heat and allow to cool for 10 minutes.
• After cooled, add the eggs and vanilla and blend well.
• Then add the flour and mix just until it is blended.
• Next add the semi sweet chocolate chips and walnuts and mix just until combined - do not over mix.
• Pour the batter into your prepared baking dish and spread it out evenly. Even tap the dish on the counter a couple of times to get rid of the bubbles in the batter and to further even it out.
• Bake the brownies for about 30 minutes checking after the 20-25 minute mark with a toothpick. As soon as it comes out clean, they are done. Don't overbake or I'm pretty sure you'll wind up with really gross brownies.
• Allow them to cool on a wire rack for about 30 minutes.
• Christina suggests using a butter knife to loosen the sides of the brownies from the baking dish - that works really well. Then invert them over a plate large enough to hold the whole thing and release them from the dish.
• Peel off the parchment paper, allow to cool and then you can slice them. Don't try to slice them too soon or they start to fall apart.