Help.....ISO apple brandy marinade recipe

[AZLorena]

Hi....

Every year I do this fabulous apple brandy marinade for our turkey. I found it on my CL mastercook.....I have upgraded to a new Mastercook and can't find the recipe anymore. Does anyone else have it? I have a turkey that needs to start marinading soon.

TIA,
Lorena

[wallycat]

Not sure what you're looking for.
Here are two recipes I found in my Mastercook searching for Apple Brandy:


* Exported from MasterCook *

Braised Pork Roast with Apple-Brandy Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nov/ Dec '97 Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 1/2-pound) rolled boned pork loin roast
1 tablespoon dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon salt -- divided
1/2 teaspoon pepper -- divided
Cooking spray
1 teaspoon margarine
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thawed apple juice concentrate -- undiluted
1/2 cup applejack (apple brandy)
1 (10 1/2-ounce) can low-salt chicken broth
2 2/3 cups chopped peeled Granny Smith apple (about 1
pound)
1 tablespoon water
2 teaspoons cornstarch

Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.

Preheat oven to 425º.

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.

Insert a meat thermometer into thickest portion of roast. Cover and bake at 425º for 20 minutes; reduce oven temperature to 325º (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160º (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.

Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.

Serving Size: 3 ounces of pork and 1/3 cup of sauce

Description:
"Cooked in the same pan with the roast, the chunky apple-brandy sauce
picks up the herb rub's savory flavors."
Source:
"Cooking Light, November/December 1997, p.261"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 284 Calories; 7g Fat (26.5% calories from fat); 28g Protein; 18g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat.

NOTES : Use 1 cup apple juice concentrate and omit apple brandy, if desired.
Nutr. Assoc. : 26384 3154 0 0 0 0 0 0 0 2061 2067 0 20149 0 0



* Exported from MasterCook *

Honey-Apple Turkey with Gravy

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dec '98 Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (12-pound) fresh or frozen turkey -- thawed
1/2 cup packed brown sugar
1/2 cup water
4 cups apple juice
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup Calvados (apple brandy)
3 tablespoons honey
1/4 cup all-purpose flour

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey.

Combine sugar and water in a saucepan, and cook 5 minutes over medium heat. Remove from heat; stir in juice, vinegar, salt, and pepper. Combine turkey and juice mixture in a large oven cooking bag. Seal; marinate in refrigerator 24 hours. Remove from bag; reserve 2 3/4 cups marinade. Discard remaining marinade.

Preheat oven to 325º.

Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325º for 3 hours and 10 minutes or until thermometer registers 180º, basting occasionally with 2 cups marinade. (Cover turkey loosely with foil if it gets too brown.)

Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 1/2 cup marinade, broth, brandy, and honey to pan. Combine 1/4 cup marinade and flour; stir with a whisk. Add to gravy mixture in saucepan. Bring to a boil; reduce heat. Simmer 15 minutes; stir frequently. Serve gravy with turkey.

(serving size: 6 ounces turkey and 2 tablespoons gravy)

Source:
"Cooking Light, December 1998, p.150"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 686 Calories; 29g Fat (39.5% calories from fat); 74g Protein; 25g Carbohydrate; trace Dietary Fiber; 244mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 10 Lean Meat; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 5332 0 0 0 0 0 0 5440 20116 26029 0 0