February 2010 Valentines Cooking

Valentines Cooking February 2010

Every year this class is very popular so I decided to hold two sessions in February.
The first session was held on a Sunday so many children and students could attend.

The second session offered an opportunity to embellish with more richer chocolates and liqueurs.

クリスピーライス Crispy Rice Squares
10分で簡単！ In only ten minutes!

A classic sweet for kids. Almost every child growing up in the US would make these at home with your parents- if you had been especially good! Kellogs brand Rice Krispie"snap-crackle-pop!"cereal was hard to find. Most supermarkets in Japan sell the cocoa rice cereal. I had to go all the way to the US Army base to get the white, vanilla flavored cereal- but it was worth it !
Recipe

3 tablespoons butter
バター　小さじ３
1 package (10 oz.,(283g) about 40 regular marshmallows
マシュマロ1パック　（小さめの場合は、4カップ分）
(or) 4 cups miniature marshmallows
6 cups Rice Cereal
ライスシリアル　6カップ

Directions 作り方：
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
フライパンにバターを入れて、弱火で溶かす
マシュマロを加え、完全にとかしたら、火からおろす
2. Add crispy rice cereal. Stir until well coated. Optional: Add butterscotch chips.
ライスシリアルを加えてよく混ぜ、さらにバタースコッチチップスを加える
3. Using a damp spatula (damp hands are the best-don’t be afraid-watch Rodger!) evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
スパチュラでパンにのばしていき、よくさます
5センチ角程度にカットしたら出来上がり

Café Gecko’s Chocolate Marbled Kaluha Brownies
チョコレート カルーア ブラウニー

· 140g unsalted butter無塩バター140g
· 200g dark baking chocolate (100%+cocoa) ベーキングチョコ　200g
· 200g light brown sugar三温糖　200g
· 2 tsp Kaluha カルーア　小さじ2
· 2 eggs卵　2個
· 1 egg yolk卵黄1個
· 85g flour小麦粉　85g
· 75g walnuts, chopped くるみ（きざんだもの）75g
作り方
Preheat the oven to 320F/160°C.
オーブンを320F/ 160℃に加熱
Grease and line the base of an 18cm square cake pan.
18cm角のケーキパンに油をしき、クッキングペーパーをしく
Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water).
バターとチョコレートをボウルに入れ、湯せんする

When butter and chocolate have melted, remove from heat and allow to cool slightly.
バターとチョコレートが溶けたら、なべボウルをおろし、徐々にさます
Beat the sugar, vanilla and a good pinch of salt into the mixture. バターとチョコレートを溶かしたボウルへ砂糖、バニラ、塩少々を入れる
Whisk eggs and yolk, then add flour, beating until smooth. 卵と卵黄を泡立て、小麦粉を加え、なめらかになるまでまぜる
Fold in the walnuts and pour mixture into pan, smoothing the top.
くるみをなべにまぜ、なめらかにする
Marbling Effect.(not to be confused with the Butterfly Effect) Before combining the Chocolate mixture reserve about three table spoons of the WHITE mixture in a small bowl. Add the choclate mixture until well blended and BROWN. After pouring the mixture into the pan and setting it spoon on thick drubbings of the WHITE mixture and run a fork or knife through the mixture in opposing directions to form a marbled effect.
Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper.
オーブンで40分焼き、竹串をさして焼き具合を確認する
オーブンから出してさまし。さかさまにしてパンから取り出し、ワイヤーラックにおく
Cut into 12 neat squares and dust with cocoa before serving.
12等分にカットし、お皿に盛るまえにココアをふりかける
Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.

カーメリタ Caramel Sandwich Cookies

An easy recipe for a coffee shop favorite. Rich crust layered with sweetened caramel sauce, nuts and chocolate chips.失敗無しの簡単なクッキーです。数種の材料を層（レイヤー）にして焼く、初心者向きのレシピです。アメリカのちょっと粋なコーヒ屋さんでCarmelitasと呼ばれて売られています。
２０ｃｍｘ２０ｃｍの型で焼いて、約２０個分に切る。7inchx7inchpan Serves 20
· オートミ-ル　９０g (6 Tbs) Oatmeal
· 小麦粉　１３０ｇ (9 Tbs)All purpose flour
· 黒砂糖　 100g (7 Tbs)Brown Sugar
· ベーキングソーダ（重曹）　小さじ　１/２tsp Baking Soda
· 塩　小さじ　１/４tsp Salt
· バター　１0０ｇ (7 tbs)Butter
· チョコレートチップ　１2０ｇ (8 Tbs)1/2 cup Chocolate chips
· ナッツ（くるみ）　６０ｇ(1/2 cup)Walnuts
· キャラメルソース　Caramel Sauce
キャラメル　１2０g (1/2cup)Soft caramels
生クリーム　４０ｃｃ (3 Tbs)Heavy Cream
Prepare Caramel Sauce ahead of time. It will keep for 2-3days in the fridge.If it should become hard, microwave on low to regain consistency.
キャラメルソースを前日にでも用意します。　キャラメルソースは密閉して冷蔵庫で２～３週間は大丈夫です。時間が経つと少し硬くなりますから、使う前に、キャラメルソースは電子レンジで温めて、よく混ぜてソース状にして使います。
２０ｃｍｘ２０ｃｍの型の側面にサラダオイルを塗り、小麦粉を軽くふるい、余分の粉は払い落とす。底には ベーキングペーパーか油を塗ったアルミ箔をしく。
Cover the baking sheet with waxed paperナッツは荒く砕き、オブントースターで軽く煎る。　又は油を塗っていないフライパンで乾煎りする。Heat the nuts in a pan with no oil.
オブンを１７５度C（３５０度F)に予熱する。 Preheat oven to 175C/350F
キャラメル　１００グラムを電子レンジで８０％溶かし、生クリーム　４０ｃｃを加えて、更に完全にキャラメルが溶けるまで（沸騰直前）加熱し、ソース状になるまで良く混ぜる。
Place caramels in an oven proof dish. Microwave till its about eightly percent percent melted. Add heavy cream and mix until well blended.

中くらいのボールに下記の材料を合わせるIn a medium bowl mix the dry ingredients.
そこに溶かしバター　１１０グラムを加えて良く混ぜる。
Melt 100g butter and add to dry ingredients.
半分を型に均等にのせ、上からラップをかけて、手で押さえる。１７５度C（３５０度F)で１０分焼く。オブンから取り出す。Take half the mixture and spread on the bottom of the pan. Cover with wrap and press down evenly. Remove wrap and bake in the oven for 10min. Remove from the oven and cool slightly.
半焼きにした生地の上に、層にして均等にふりかける。（ここでは１００％チョコレートチップの代わりに、ホワイトチョコレートチップ、バタースコッチチップを混ぜてあります）：
Spread chocolate chips and nuts evenly over the cookie layer.
Pour Caramel sauce over the chip layer
最後に残りの粉類をふりかけ、上から軽く押さえて平らにする。Use the remaining cookie mixture and spread over the top. Cover with wax paper and press evenly.
再びオブンに戻し、１７５度C（３５０度F)で約２５分焼く。冷えてから型からだし、１６個～２０個に切る。 Bake again for 16-20 minutes
Allow to cool and set. Then cut into square servings.

Thanks to all for coming! Have a nice Valentines Day!

January Cooking: Oysters Rockefeller

生がきFresh Oysters
Before starting anything we all had to learn...
How To Schuck Oysters
Using a thick kitchen towel, grip the oyster, flat side up, and force the tip of an oyster knife,(or in this case we used cheap metal butter knives)
which has an inflexible, pointed blade, between the shells just next to the hinge. Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge. Run the blade along the inside of the upper shell to free the oyster, removing the top shell. Then scrape along the lower shell and remove the oyster if you´re serving it on the half shell, pick out any loose fragments of the shell, being careful not to spill the oyster´s delicious liquid. You can wash off the small broken particles of the shell with salted water. Keep the oyster happy. It looked harder than it was but everyone gave it a try! Each of us had one fresh raw oyster sprinkled with some fresh lemon juice and tabasco. It tasted great! But we saved the rest of the shelled oyster for the next dish!

オイスター・ロックフェラー(Oysters Rockefeller) Oysters Rockefeller is a famous oyster dish served at many restaurants throughout the United States. The dish consists of oysters on the half-shell that have been topped with various other ingredients (often spinach or parsley, cheese, a rich butter sauce and bread crumbs) and are then baked or broiled.

Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.
すべての材料をスムーズになるまでよく混ぜ、お好みによりシーズニングとしょうゆを加えます。
1 garlic clove　にんにく１かけ
2 cups loosely packed fresh spinach ほうれんそう２カップ
1 bunch watercress
1/2 cup chopped green onions みじんぎりしたたまねぎ1/2カップ
3/4 cup (11/2 sticks) unsalted butter, room temperature 無塩バター3/4カップ（室温に戻す）
1/2 cup dry breadcrumbs パン粉1/2カップ
2 tablespoons Pernod or other anise-flavored liqueur Pernodリキュール　大さじ２
1 teaspoon fennel seeds, ground フェンネル　小さじ１
1 teaspoon hot pepper sauce ホットペッパーソース　小さじ1
1 pound (about) rock salt 塩　1ポンド(454g)
24 fresh oysters, shucked, shells reserved 生ガキ24個　殻はとっておく。
1/4 cup freshly grated Parmesan cheese　パルメザンチーズ1/4カップ
Preparation
Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
オーブンを約320C℃に熱します。にんにくをフードプロセッサーに入れ、みじん切りし、ほうれんそう、クレソン、玉ねぎを加えます。プロセッサーのON/OFFをうまく切り替え、よくまざったら、ボウルにうつします。
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper.
バターを加え、パン粉、リキュール、フェンネル、ホットソースをプロセッサーに入れ、よく混ぜます。すでに混ぜたものをプロセッサーに戻し、軽くまぜます。シーズニング、塩、こしょうを加えます。
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
塩1/2インチのクッキングシートにひろげます。カキ殻半分を塩の上に並べ、カキの上にプロセッサーでまぜたほうれんそうを大さじ1のせます。約8分、こげがつくまで焼きます。

Fried Oysters かきフライ
Deep-fried oysters are called kaki fry in Japanese. Kaki fry is a popular dish in winter when oysters are in season. Serve thinly julienned cabbage on the side.
Ingredients:
· 16 oysters
· 2 eggs
· 1 cup panko (bread crumbs)
· 1/4 cup flour
· *oil for frying
· *salt and pepper to season
· *thinly julienned cabbage
Preparation:
Clean oysters in salted water. Dry oysters with paper towels. Sprinkle salt and pepper over oysters.

Put flour, beaten eggs, and panko in separate plates. Coat oysters with flour, eggs, then panko. Fry the oysters in oil 350F /170 C until turn brown. Place thinly julienned cabbage on a plate and serve fried oysters on the side. We made fresh Tartar Sauce to go with the Fried Oysters, or Worchester Sauce, and I also recommend this ...

Spicy Wasabi Cream Sauce スパイシーわさびクリーム

2 Tablespoons powdered wasabi　粉わさび　大さじ２1 Tablespoon water　水　大さじ１1 Tablespoon soy sauce　しょうゆ　大さじ１3 Tablespoons heavy cream　生クリーム　大さじ３1 Tablespoon sour cream　サワークリーム　大さじ1

Christmas Cooking: Gingerbread and Eggnog

Christmas Cooking 2009

GINGERBREAD and EGGNOG

Of course no Christmas holiday would be complete without whipping up a batch of fresh Eggnog. I remember waiting at the dairy section of the supermarkets in early December, waiting for them to start selling red-labeled cartons of holiday eggnog. I would ask my mom to buy an extra carton-just in case Santa was extra-thirty that year! I wasn't a good boy because, in fact, I wanted to hoard the entire carton for myself! Eggnog is sweet, rich, and creamy and your heart stops when you see the empty bottom of your cup. Mind you, this was several years ago, when I was a small tike, but now that I'm an older, seasoned hog, I can partake of 'adulty' eggnog as my mom would often say-Eggnog with spirits; brandy, rum, whiskey or whatever grows hair on your chest is spiked into the grog. At the cooking class we made two versions: spirited eggnog for the 'adulties' and plain for the children. One of the children best described eggnog as 'drinking melted vanilla ice cream without having to lick.'

Eggnog History

Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...
Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.

Eggnog Recipe エッグノック
12 egg yolks/whites separated
卵の黄身　12個
1 cup Sugar
砂糖 1 cup
3 cups Heavy Cream
生クリーム　3カップ
7 cups milk
2 cups Rum
ラム酒　2カップ
Pinch of salt
塩　少々
Nutmeg

In a chilled bowl BEAT egg yolks until light.
冷えたボウルに卵の黄身をいれ、白くなるまでよくかき混ぜる
Slowly ADD sugar, cream and milk and Rum
砂糖、生クリーム、ラム酒を徐々に加える
Whip separately until stiff: 2 egg whites
卵白を別のボウルで泡立てる：2個分
Fold egg whites into mixture.
卵白があわ立つまでよくかき混ぜる
Chill and serve with nutmeg.
ナツメグを加え、よく冷やす

Gingerbread Cookiesジンジャーブレッドクッキー
Preheat oven to 350F/１７０C
オーブンをあらかじめ1７0℃にあたためておく
Blend until creamy:
クリーミーになるまで下記をブレンドする：
1/4 cup butter
バター1/4カップ
1/2 cup brown sugar
ブラウンシュガー　1/2カップ
Beat in:
よくかき混ぜるｂ：
1/2 cup molasses
モラセス（黒砂糖でできたシロップ）　1/2カップ
Sift
下記をふるいにかける
3-1/2 cups all-purpose flour
小麦粉　3と1/2カップ
Resift with:
再度下記をふるいにかける
1 tsp baking soda
ベーキングソーダ　小さじ1
1/4 tsp. cloves
クローブ　小さじ1/4
1/2 tsp cinnamon
シナモン　小さじ1/2
1 tsp fresh ginger
しょうが　小さじ1
1/2 tsp salt
塩　小さじ1/2
ADD sifted ingredients to butter mixture,
ふるいにかけた材料にバターを混ぜる
Alternating with:
その他：
1/3 cup water.
水　1/3カップ

Work the mixture with your hands for 5 minutes,
手で5分間混ぜ合わせる
Wrap and chill for 3 hours.
ラップし。3時間冷やす
Roll out on well-floured board.
小麦粉をまぶしたボードに冷やした種をのばす
Cut shapes with floured cookie cutters and place on greased cookie sheet.
型でくりぬき、油をしいたパンに並べる
Bake for 8-10 minutes. Cool on a rack.
8-10分焼き、さます
Royal Icing　ロイヤルアイシング
2 large egg whites　卵白（大）2個
2 teaspoons fresh lemon juice　絞りレモン汁　小さじ2杯
3 cups(330 grams) confectioners/
(powdered)sugar, sifted.　ふるいにかけた粉砂糖　3カップ（330グラム）

In a cool bowl beat the egg whites with the lemon juice.
冷たいボウルで卵白とレモン汁を強くかき混ぜる。

Add the sifted powder in portions and continue to beat until well combined.
粉砂糖を少しづつ加え、よく混ざるまでかき混ぜる。 Tint portions of icing to desired colors. Cover with plastic wrap when not in use. Icing will dry quickly when exposed to air. アイシングに好みの色をつける。使用しないときはラップをかぶせて
おく（アイシングは空気にさらされるとすぐに固まってしまう）。

Thanks to Everyone and Have a Happy Winter Holiday!

German Chocolate Cake

German Chocolate Cake
ドイツのチョコレート・ケーキ
For the Christmas cooking classI wanted to make a cake that was both satisfying and also devilishly demonic in calories. The cake that came to mind was a household favorite of mine, the German Chocolate cake. My mother would often make this cake anytime of the year, not especially for Christmas. The funny thing is the name aroused doubt amongst my German friends, who told me they had never heard of such a cake- or couldn't even imagine any Germans craving coconut! The name come from an unusual story...
German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans. This cake was not brought to the American Midwest by German immigrants. The cake took its name from an American with the last name of "German."
1852 - Sam German created the mild dark baking chocolate bar for Baker's Chocolate Company in 1852. The company name the chocolate in his honor - "Baker's German's Sweet Chocolate." In most recipes and products today, the apostrophe and the "s" have been dropped, thus giving the false hint as for the chocolate's origin. 1957 -The first published recipe for German's chocolate cake showed up in a Dallas newspaper in 1957 and came from a Texas homemaker. The cake quickly gained popularity and its recipe together with the mouth-watering photos were spread all over the country. America fell in love with German Chocolate cake.

GERMAN CHOCOLATE CAKE recipe
One big, tall 9-inch cake; about 16 servings
For the cake:
2 ounces bittersweet or semisweet chocolate chopped2 ounces unsweetened chocolate, chopped6 tablespoons water8 ounces (2 sticks) unsalted butter, at room temperature1 ¼ cup + ¼ cup sugar4 large eggs, separated2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 cup buttermilk, at room temperature1 teaspoon vanilla extract
For the filling:1 cup heavy cream1 cup sugar3 large egg yolks3 ounces butter, cut into small pieces½ teaspoon salt1 cup pecans, toasted and finely chopped1 1/3 cups unsweetened coconut, toasted
For the syrup:1 cup water¾ cup sugar2 tablespoons dark rum
For the chocolate icing:8 ounces bittersweet or semisweet chocolate, chopped2 tablespoons light corn syrup1 ½ ounces unsalted butter1 cup heavy cream

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil.

Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature

To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

The cake can be stored in a cool place for up to a week. It goes well with a hot cup of coffee and be sure not to skimp on the icing- the more the better!

Thanksgiving 2009

Thanksgiving
Roast Turkey
We all came together to have a traditional Roast Turkey and fixings dinner. When I was growing up the best part of Thanksgiving was the time spent sitting around the table and sharing a finely roasted turkey and feasting on all the goodies...second helpings...third helpings...until I became a stuffed turkey myself!
Turkey is not a common dish in Japan and most of the cooked turkey you may happen to find in the supermarkets is processed, turkey-ish bologna slices.
Frozen turkeys can be found in speciality import shops, like Cost Co., or Kinokuniya.(I got these birds from the US Base in Yokosuka) but the bigger problem is finding an oven that will house the bird while roasting. Most families homes in Japan don't have adequate sized ovens. So, the cooking room we rented had 4 large gas heated ovens.
The used the follow recipes:

Roasted Turkey
ローストターキー
Preheat oven 450F/232C
オーブンを　　232℃に温めておく
Wash and rinse Fresh Turkey thoroughly. Remove the neck and giblets and boil in 4 cups of seasoned water for 1 hour. Reserve stock to add to the stuffing later.
ターキーを洗う



Rub the outer skin of the turkey with tarragon butter and under the skin of the breast bone. Stuff the turkey with plenty of stuffing and secure the legs with string.
Place turkey on a wire rack above a large over pan　
オーブンパンの上にワイヤーラックを置き、そこへターキーをのせる
Roast turkey according to weight. Baste every 30 minutes. Test Turkey temperature.
ターキーの大きさにより、ローストする

Sausage Dressing/Stuffing (makes 5 cups)
30分おきに肉汁をターキーにかけ、温度を確認する
ソーセージドレッシング／詰め物　（5カップ分）
1 cup sausage meat, chopped. Drain off surplus fat.
ソーセージ　1カップ
2 tbs. butter
バター　大さじ2
1/2 cup yellow onion, chopped
みじん切りした玉ねぎ　1/2カップ
1/4 cup fresh parsley, finely chopped
みじん切りしたパセリ　1/4カップ
1/2 cup chopped celery (optional)
みじん切りしたパセリ　1/2カップ（オプションで）
1 cup mushrooms, sliced
スライスしたマッシュルーム　1カップ
1 tsp salt 1/2 tsp ground b pepper
塩　小さじ１　　コショウ　小さじ1/2
1/2 tsp paprika
パプリカ　小さじ1/2 1 tsp fresh tarragon, minced
みじん切りしたタラゴン　小さじ１
A pinch of nutmeg and all-spice
ナツメッグ・オールスパイス　少々 1 cup walnuts, chopped
みじん切りしたくるみ　1カップ
1/2 cup green apple, chopped カットしたりんご　1/2カップ
Heat and stir in a skillet until brown
フライパンを温め、ソーセージに焼き色がつくまで炒める
余分な油をすてる
Mix warm ingredients in a large bowl with:
上記の材料をフライパンに加え、いためる
Prepare dressing for turkey. Remaining stuffing can be
wrapped in foil and warmed in an oven.
4 cups diced, stale bread cubes.
1/2 to 1 cup Turkey stock. 食パンをサイコロ状にカットしたもの4カップをボウルに入れ、フライパンでいためた材料を加え、そこにターキーの肉汁　1/2カップを加えてまぜる

We all sat down after a long day of waiting and asking 'is it ready yet?' Oops! I almost forgot the most important thing- make sure you makes lots of extra gravy because it runs out quickly!
Turkey Gravy
グレービーソース
2 tbs Turkey drippings, strained
ターキーを焼いた際の肉汁　大さじ２
2 tbs butter
バター　大さじ２
4 tbs flour
小麦粉　大さじ４
Salt and black pepper
塩・コショウ
1/4 cup dry Sherry
シェリー酒　1/4カップ
1/2 tbs soy sauce
しょうゆ　1/2カップ
1 to 1-1/2 Cups Turkey Stock
ターキーのダシ　１-1/2カップ

Heat drippings and butter in a flat pan.
フライパンを温め、バターを溶かす
Add sherry and burn off alcohol.
シェリー酒を加え、アルコールをとばす
Stir in flour to dripping with wire whisk to form a paste.
小麦粉を少しずつ加えながら、ペーストになるように混ぜる
On low heat, gradually add Turkey stock stirring constantly.
弱火にし、少しずつターキーのダシを加え、均一になるようかき混ぜる
Cook slowly over low heat until thickens.
弱火のままゆっくり混ぜる
Add Soy Sauce and S/P to taste.
しょうゆと塩・コショウで味を調える