2 quarts vegetable oil
1 tablespoon honey
1 pinch ground nutmeg
1 teaspoon ground black pepper
5 tablespoons cold water
1 (8 ounce) can evaporated milk
1/4 cup orange juice
3 1/2 cups boiling water
1/2 cup white sugar
1 pinch salt
1/4 cup golden raisins
1 (28 ounce) can sweetened sparkling wine
In a small saucepan over medium heat, cook and stir oil, honey, nutmeg, pepper and water until slightly browned; remove from heat. In a small bowl, toss together evaporated milk and lemon juice. Puree milk mixture into butter or oil; stir into wet ingredients until just smooth. Spoon sauce into a 2 quart baking dish; pour into prepared pan.
Cover, and refrigerate overnight, turning dish after 6 hours. Gently shake prepared pan to loosen any pecans or loose dough.
Prepare the stewed turkey meat for the pan. Combine reserved 1/2 teaspoon of liquid that will have cooked butter and alcohol. Heat the mixture in a large skillet over medium high heat until just warm. Stir in reserved 1/2 teaspoon of liquid. Bring a large pot of water to a boil. Add carrots and potatoes; cook until tender but still firm, about 10 minutes.
Beat egg, lemon juice, reserved lemon-citric-acid mixture, butter and reserved 1/2 teaspoon of liquid. Stir in reserved creamed mixture. Cook until thickened, about 5 minutes. Cool. Fluff with a fork or knife. Serve, cold and as thick as you like.
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