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I make this every Thanksgiving and love it. It's really easy and the jalapeño gives it a nice kick. Note, I generally use Cointreau for the orange-flavored liqueur. This recipe comes from a friend who saw it in The Post who apparently adapted it from "Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington. Did you get that? Ha.
Units: US | Metric
Serving Size: 1 (107 g)
Servings Per Recipe: 8
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