Cuisine Featured: German
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
12 T butter ¼-inch dice ( 3 c)
2 c coarsely chopped onions 3 medium-sized apples, peeled, cored
6 to 8 slices white bread, trimmed and cut into ¼-inch dice
and cut into ¼-inch dice (3 c) ½ c seedless raisins
8 to 10 slices black or pumpernickel 1 tsp salt
bread, trimmed and cut into ¼ tsp freshly ground black pepper
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Melt 4 T of the butter in a heavy 10- to 12-inch skillet, add 2 c of
chopped onions, and cook over moderate heat for 6 to 8 minutes, or until
the onions are soft and have colored lightly. Scrape them into a large
mixing bowl. Melt 8 T of butter in the skillet and drop in both the white
and black bread cubes. Cook the bread cubes over moderate heat, turning
frequently, until they are lightly golden, then transfer to the bowl of
onions. Add the apples, raisins, 1 tsp of salt and ¼ tsp of pepper to the
onions and bread cubes, and toss together lightly but thoroughly. Taste the
stuffing for seasoning.TURKEY:
A 10- to 12-pound wild turkey, or 1 tsp salt
substitute a 10- to 12-pound Freshly ground black pepper
oven-ready domestic turkey, 12 T butter, melted
thoroughly defrosted if frozen ½ c coarsely chopped onions
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Preheat the oven to 400°. Wash the turkey under cold running water and
dry it thoroughly inside and out with paper towels. Rub the inside of the
turkey with 1 tsp of salt and a few grindings of pepper, and fill the body
and breast cavities with the stuffing. Close the openings with skewers or
sew them with thread, and truss the bird securely.With a pastry brush, brush the outside of the turkey with 2 or 3 T of the melted butter. Place the bird on its side on a rack in a shallow roasting pan and roast uncovered in the middle of the oven for 15 minutes. Then turn it on its other side and roast for 15 minutes more.
Reduce the oven temperature to 325°, turn the turkey breast side down, and roast for 30 minutes, basting it every 10 minutes or so with the rest of the melted butter and the drippings that accumulate in the pan. Now turn the bird breast side up and scatter ½ c of chopped onions around it. Roast a wild turkey for about 1 hour longer, a domestic bird about 1¼ hours longer, basting every 15 minutes with the pan juices.
To test for doneness, pierce the thigh of the bird with the tip of a small, sharp knife. The juice should spurt out a clear yellow; if it is slightly pink, roast the turkey for another 5 to 10 minutes. Transfer the turkey to a heated platter and let it rest for 10 minutes before carving. Serves 8 to 10.
