The best way to pass on books you love and find new treasures from those you trust.Continue reading
Everything you need to know to host a Game of Thrones, Steampunk, or Great Gatsby-inspired New Year’s Eve bash.Continue reading
As book lovers, we’re pretty sure that librarians should be celebrated every day, but according to our calendar, only November 18th has been designated “High Five a Librarian Day.”Continue reading
Is an agent essential to a successful writing career? Find out what literary agents do before, during, and after your book is sold (and if you can get that far without one).Continue reading
Sweet treats, turkey tips, and annual traditions from the Celadon Family.Continue reading
Celadon’s Director of Publicity reveals how she went from magazine to book publishing and details some of her successes along the way.Continue reading
Mystery, memoir, and magic are just some of the themes on the Celadon team’s reading list.Continue reading
A grisly discovery on an idyllic Irish estate; a darkly comic debut novel written in a jail cell; a riveting history of Los Angeles’s Central Library. Fascinating stories can be found in the most unexpected of places.Continue reading
1 fresh turkey (14 to 16 lbs)
1 Tbsp coarse salt
2 cups seeded, cored and chunked apples
2 cups peeled and quartered onions
8 sprigs fresh Italian parsley
2 sprigs fresh rosemary
2 sprigs fresh thyme
12 sage leaves
1 Tbsp canola oil
1 cup Marsala
1 cup chicken broth
Maple glaze (see recipe)
Preheat oven to 450 degrees. Remove giblets and reserve for gravy. Wash turkey inside and out with cold running water; pat dry with paper towels. Rub the turkey cavity thoroughly with salt.
Place pears, apples, onions, parsley, rosemary, thyme and sage leaves into cavity. Truss the bird with metal poultry skewers, fold wings under, and fasten the legs close to body by tying ends of the drumsticks together. Rub the turkey with oil, and place on rack in uncovered roasting pan. Place turkey in the oven and immediately reduce heat to 325 degrees. Roast for 15 to 20 minutes per pound. Using a pastry brush, baste turkey with wine and chicken broth every 20 minutes, after the first hour of roasting.
During the last 15 minutes of cooking, cover the turkey with the maple glaze. Remove turkey from oven and let it rest for 20 minutes. Remove and discard fruit, onions and herbs. Serve.
Federal Grill & Cigar Bar Maple Glaze
¾ cup pure maple syrup
½ cup dry white wine
⅓ cup Dijon mustard
2 Tbsps. (quarter stick) of butter
Bring all the ingredients to a simmer in a heavy, medium saucepan. Brush glaze over turkey. Cover and cook.