SUGARED BASIL LEAVES
Use these candied basil leaves to make our Peach Chiffon Pie (or any summer dessert) sparkle and shine.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 3
Steps:
- Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.
SUGARED BAY LEAVES
Use this sugared bay leaves recipe to garnish our Honey Syllabub.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 3
Steps:
- Brush 1 side of a bay leaf with egg white. Holding leaf over a bowl, gently pour sugar over leaf. Transfer to a baking sheet lined with parchment. Repeat with remaining leaves. Let dry, about 1 hour.
TURKEY BRINE
This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.
Provided by Sam Sifton
Categories dinner, poultry, main course
Time 10m
Number Of Ingredients 7
Steps:
- In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
SWEET-AND-SOUR CHERRIES WITH BAY LEAVES
Steps:
- Wash the cherries and lay them on a dry cloth. Snip off the nubby ends of the stems with scissors. Using a needle, prick each cherry two or three times and drop it into a one-pint canning jar. Toss in the crushed peppercorns and tuck the bay leaves among the cherries.
- Bring the vinegar, sugar and 1/3 cup water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating. The cherries will be ready to eat in two or three days. Serve with chicken-liver mousse, duck, salami or other charcuterie.
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