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Pumpkin Creme Brulee

Brulee Sugar:
1 c    Light Brown Sugar
1/2 c  Granulated Sugar
Preheat oven to 250 degrees.  Combine the sugars, mixing well to integrate evenly.  Spread on a baking sheet and dry in the oven for about 1 hour.  Transfer to a blender and process to a fine powder.  Set aside, covered, and store in a cool dry place a t room temperature for up to week.
Custards:
2 c    Milk
2 c    Heavy Cream
10 T    Sugar
1 Cinnamon Stick
1/2 t    Allspice
1/4 t    Ground Cloves
1/4 t    Fresh grated Nutmeg
9 Large Egg Yolks
3/4 c    Unseasoned Canned Pumpkin Puree
Preheat the oven to 350 degrees.  In a saucepan, combine milk, cream, sugar, cinnamon, allspice, clove and nutmeg over medium heat until hot but not boiling.  Remove from the heat and set aside to cool slightly.  Cover and refrigerate for about 30 minutes.
Remove cinnamon stick.  Whisk in the egg yolks, mixing until smooth.  Add the pumpkin puree, whisking until well blended.  Strain the custard through a fine mesh sieve into a bowl.
Pour the custard into eight 4-ounce ramekins.  Set the ramekins in a shallow roasting pan or baking pan and put in the oven.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  Bake for 25 to 30 minutes, until the custards are set around the edges but still a little shaky in the center.
Carefully remove the pan from the oven.  Remove ramekins from the water bath and let the custards cool to room temperature.  cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Preheat the broiler, or use a small propane torch designed for kitchen use.  Remove the plastic wrap and sprinkle each custard with brulee sugar.  Broil for 30 to 60 seconds, untilt the sugar carmelizes, or hold the torch over the sugar to carmelize it.  Serve immediately.
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Cranberry, Orange and Red wine Marmalade

2 large thick-skinned navel oranges
1 c    Orange Juice
1/2 c Dry Red Wine
1 c + 2 T  Sugar
1     12-ounce package cranberries
Using vegetable peeler, remove peel (orange part only) in long strips from oranges.  Cut orange peel into matchstick-size strips.  Cut white pith from oranges.  Working over bowl to catch juices, cut between membranes to release segments.  Cut segments into 1/2 inch pieces.
Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves.  Simmer 10 minutes.  Add cranberries, half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes.  Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally.  Cool, cover and refrigerate (marmalade will thicken.)  this can be prepared 1 day ahead.   Keep refrigerated.
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Herb-Roasted Turkey with Shallot Pan Gravy

3/4 c Butter at room temperature (1 1/2 sticks of butter)
3 T    Fresh Parsley, chopped + 3 Whole Sprigs
2 T    Fresh Sage, chopped + 3 Whole Sprigs
2 T    Fresh Thyme, chopped + 3 Whole Sprigs
3/4 t  Salt
1/2 t  Black Pepper, coarsely ground
1      15 lb Turkey, rinsed and patted dry
1 1/2 lb Shallots, peeled and halved
3 c    Chicken Broth, low sodium
1 c    Dry White Wine
1 T    All Purpose Flour
Mix butter, parsley, sage, thyme, salt and pepper in medium bowl to blend.  Position rack in bottom third of oven and preheat to 350 degrees.  Sprinkle main cavity of turkey with salt and pepper.  Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity.  Starting at neck end, carefully slide hand between and skin and breast meat to loosen skin.  Spread 3 tablespoons herb butter over breast meat under skin.  Tuck wing tips under; tie legs together to hold shape.   Place turkey on rack set in large roasting pan.  Rub 4 tablespoons herb butter over turkey.  Cover only breast area of turkey with sheet of heavy-duty foil.  Scatter remaining shallots in pan around turkey.
Roast turkey 30 minutes; baste with 1/2 cup broth.  Continue roasting turkey for 1 1/2 hours, basting 1/2 cup broth every 30 minutes.  Remove foil from over turkey breast.  Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180 degrees, basting with pan juices every 20 minutes, about 1 hour longer.  Transfer turkey to platter.  Brush with 1 tablespoon herb butter.  Tent loosely with foil let stand 20 minutes.
Using slotted spoon, transfer shallots from roasting pan to plate.  Pour pan juices into medium bowl; spoon off fat and discard.  Add wine and 1 cup chicken broth to roasting pan.  Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits.  Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup.  Add degreased pan juices.  Add enough broth if necessary to equal 3 cups liquid.
Blend flour into remaing herb butter.   Pour broth mixture into heavy medium saucepan and bring to boil.  Gradually whisk in herb butter mixture.  Add any accumulated juices from turkey platter.  Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes.  Add shallots to gravy; simmer 1 minute.  Season gravy with salt and pepper.  Serve turkey with gravy.