Wash and chop 3 medium-sized white carrots and place in large sauce pan. Clean, core and chop 2 french butter pears, 2 red starkrimson pears, and 6 seckel pears and add to sauce pan. Add 2 tbsp sassafrass tea concentrate, 1 tbsp kosher salt, and 1 tsp true (ceylon) cinnamon. Stir well and cook on 5 (medium medium-high), stirring often.
After about 30-45 minutes, add 1 lb ground turkey and stir in thoroughly. Cook for 15 minutes, stirring occasionally.
Add two 15 oz cans of pureed pumpkin and 1/2 cup golden rum. Cook for 15 minutes longer, stirring occasionally.
Drop heat to 2 (low) and add 1 tbsp basil, 1 tbsp oregano, and 1/2 cup chicken broth; stir in well and cook for 20-30 minutes longer, stirring occasionally.
I cooked the pasta in 2 tsp kosher salt and 1/4 tsp true cinnamon. My wife had brown rice spirals and faux parmesan topping while I had mixed angelhair and spaghetti.
This was my first time ever working with ceylon cinnamon, also called true cinnamon. It's very potent stuff; even the scent of it will really knock you back. I chose ingredients I know go well with cinnamon in pears, carrots, and pumpkin, and the oregano and basil were added late purposely. Normally I start with the meat in most of my dishes, so this was a small departure. A couple of the seckel pairs were going soft, which only helped turn them into sauce.
`anmari has been spreading her infectious positivity throughout our community for over 6 years. Throughout this time Ana has been at the core of all things devious, passionately developing an eclectic gallery, helping organise devmeets, participating in chat events and also recently completed dedicating her time as a Community Volunteer. We are absolutely delighted to bestow the Deviousness Award for May 2013 to `anmari, congratulations! Read More
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