Step 1 - Check with your doctor before starting any type of new regiment in your diet.  We recommend Organic raw, unfiltered, and unpasteurized Apple Cider vinegar.

Step 2 - Add 2 Tablespoons of Fleischmann's Organic Apple Cider Vinegar to an 8oz. glass of water and sip on it.  The simplest of all the drink versions, you will sip this water slowly three times a day, preferably before meals.  The idea is to normalize an acidic stomach reducing your cravings for food while raising a sluggish metabolism.

Step 3 - To flavor your Energy Vinegar Drink and boost your energy level by adding 2 teaspoons of honey to your glass of water and vinegar.  This can also assist you with an upset stomach.

Step 4 - Squeeze a little lemon juice in your vinegar drink along with the honey for a change of pace.  Lemon is believed to have diuretic properties.  For additional spice add a little ginger.

Step 5 - Remember you can also substitute natural maple syrup for honey for a taste variation.

Prep Time: 30 minutes
Cook Time: 4 Hours

Ingredients: 

• 2 cups Fleischmann's Classic Organics Apple Cider Vinegar 
• 1/3 cup real maple syrup 
• 2 Tbsp chopped fresh thyme
• 2 Tbsp chopped fresh marjoram
• 2 1/2 tsp grated lemon zest  
• 3/4 cup butter  
• Salt & ground Black Pepper to taste
• 14 pound whole turkey, neck & giblets reserved
• 2 cups chopped onion
• 2 cups chopped celery  
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 Tbsp all-purpose flour
• 1 tsp chopped fresh thyme
• 1 bay leaf
• 2 Tbsp apple brandy (optional) 

Preparation:

1.  Boil Fleischmann's Organic Apple Cider Vinegar and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2.  Preheat oven to 375°F. Place oven rack in the lowest third of oven.
3.  Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4.  Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5.  Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350°F, and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180°F and stuffing reaches 165°F. Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6.  To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Happy Thanksgiving!

Prep Time: 20-30 minutes
Dressing Ingredients:

•    1 cup of Fleischmann’s Pomegranate Vinegar               
•    3 cups Olive Oil
•    2 Tbsp Honey
•    Salt & Pepper to taste

Salad Ingredients:
      
•    3 cups Pearl Couscous
•    3 cups boiling water
•    2 Tbsp Olive Oil

•    1 lb Butter Nut Squash
•    2 Tbsp Olive Oil
•    1/2 cup Red Bell Pepper - diced
•    1/4 cup Currants
•    1/4 cup Dried Cranberries
•    2 Tbsp Olive Oil
•    1/4 cup Italian Parsley - chopped
•    1/4 cup Pumpkin Seeds - toasted

Preparation:

Combine first 4 ingredients and mix well. Makes a delicious dressing for any salad!

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom - approx. 20-30 min. Allow to cool.

Dice butternut squash, then toss in olive oil and salt & pepper. Place on baking sheet and bake until tender - approx 15-30 minutes. Allow to cool.

Combine all salad ingredients. Dress to taste with Pomegranate Vinaigrette.
Serve with a selection of cheese or grilled meats.
Cook over low heat 10 to 12 minutes until chicken is done.

Prep Time: 15 minutes

Ingredients:
•    1 large bunch of your favorite greens
•    4 tsp Olive Oil
•    1-2 cloves garlic, chopped
•    1/4 cup Fleischmann's Pomegranate Vinegar
•    Salt & Pepper to taste

Preparation:

Heat Olive Oil in a large saute pan over medium high heat.  Add Garlic and stir quickly until just brown. Add Vinegar and allow to simmer until reduced and just slightly thick. Then add your rinsed greens; toss until wilted.

• 3 Cornish Game Hens - halved (2 regular chicken halves can be substituted)
• Olive Oil 
• Salt & Pepper
• 1/4 cup Fleischmann's Pomegranate Vinegar
• 1/4 cup honey
• 1/4 cup fresh-squeezed tangerine or orange juice
• 1 tsp thyme leaves
• 1/2 tsp oregano
• 2 cloves minced garlic
• Salt & Pepper to taste

Preparation:

Preheat oven to 450°F. Place hen halves skin side up on a rack in shallow roasting pan. Brush halves lightly with oil and sprinkle with salt and pepper. Roast for 15 minutes (20 min. for chicken).

Meanwhile, mix all other ingredients together and let stand to marinate. After first 20 minutes, reduce oven temperature to 350° and begin to baste with Vinegar mixture. Baste every 10 minutes until done - approx. 20 minutes for hens and 30 minutes for chicken. Check temperature of breast and remove at 175°F. Let stand for 5 minutes before serving.

• 1/2 cup Fleischmann’s Organic red wine vinegar
• 3 tablespoons lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil

Preparation: