James Carrier

Dinner for 6 to 8

Sunset  – November 17, 2004

In this elegant menu, we’ve surrounded sliced turkey with Persian-inspired flavors: sweet-tart cranberry jus and jewel rice laced with fruit and nuts. Start with a green salad with lemon-mint vinaigrette, and add buttered steamed green beans. With the salad, pour a dry rosé; with the main course, a Pinot Noir. Remember to brine the turkey a day ahead.

In this menu

Brined Turkey Breast with Cranberry Jus

Cranberry-Orange Jewel Rice

Sweet Potato- Banana Purée

Pear-Cherry Pie with Almond Streusel