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Aimee Coates
 
November 7, 2016 | Recipes | Aimee Coates

Muscat Holiday Recipes

Heron Hill's Classic Muscat is made with Valvin Muscat, a cross of Muscat Ottonel and Melon Muscat. It's very aromatic and slightly sweet with tropical fruit flavors. The current sale price on this wine makes it a great value for holiday entertaining. Here are two holiday recipes utilizing this wine.

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Easy Wine Brine for Turkey

1 cup kosher salt
1/2 cup light brown sugar
1 quart vegetable stock
1 teaspoon poultry seasoning
1 teaspoon chopped fresh rosemary
1 teaspoon cracked black pepper
1 bottle Heron Hill Muscat

Heat vegetable stock with brown sugar and salt until completely dissolved. Transfer to a shallow pan and chill for 10 minutes.
Mix all remaining ingredients in a very large stock pot or plastic bin (that will fit in your fridge). Place your turkey in the brine and submerge completely. Cover tightly and keep refrigerated for 48 hours, turning once every 12 hours. Remove turkey from brine and roast as you normally would. Discard any leftover brine.

Sweet & Spicy Ham Glaze

2 cups Heron Hill Muscat (this leaves enough for the cook to enjoy while making dinner)
1 pound of dark brown sugar
1 teaspoon of creole spice mix (such as Tony Chachere’s)
½ cup spicy brown mustard
Juice from one can of pineapple rings
Mix in a saucepan and heat on low stirring it every few minutes.

I use a spiral sliced ham to make carving easier but if you like big, rustic slices buy a ham that has not been pre-sliced.
Place pineapple rings on surface of your fully cooked ham and put a maraschino cherry in the center of each securing with a toothpick.
Pour glaze over entire ham and bake (covered) for 3 hours at 300 degrees.
Remove cover (foil or pan lid) and baste with glaze in the pan. Bake uncovered at 350 degrees for an additional 25-30 minutes to brown nicely.

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