11.26.2012

Frozen Pumpkin Mousse with Walnut Toffee Crunch

Frozen Pumpkin Mousse with Walnut Toffee Crunch
Photo: BonAppetit
Thanksgiving was only a few days away but I'm still in a pumpkin mood. I understand that pumpkin, in all its forms, can be polarizing. My mom, for example, can't handle the "mealy" texture of pumpkin pie but loves the rich flavor of velvety, pumpkin soup. I'm not sure how it happened, but I fell far, far away from the anti-pumpkin tree. On the contrary, pumpkin season is my favorite time of the year. From the moment Starbucks announces their Spiced Pumpkin Latte in September to when that last slice of pumpkin pie has been devoured after Thanksgiving dinner, I'm in.

That said, whenever I'm making a pumpkin recipe I try to find one that will be appetizing to everyone at my dinner table. Which is exactly why I love this Frozen Pumpkin Mousse with Walnut Toffee Crunch*. I mean, just the name alone sounds incredible, doesn't it? Forget the fact that when you make it, your house will start to smell like toasted walnuts bubbling away in warm, salted toffee. Who wouldn't want that?

*A word to the wise: This perfect fall parfait requires some patience. Make it a day ahead or serving to give it time to really set up in the refrigerator. Your guests will thank you.

FROZEN PUMPKIN MOUSSE WITH WALNUT TOFFEE CRUNCH
Adapted from Bon Appetit Magazine

Ingredients:
Walnut Toffee Crunch:
  • Vegetable oil
  • 1 cup walnut pieces (about 4 ounces)
  • 2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
  • 4 teaspoons (packed) dark brown sugar
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter, melted
Frozen Pumpkin Mousse:
  • 2 cups chilled heavy whipping cream, divided
  • 3/4 cup sugar
  • 5 large egg yolks
  • 1 1/4 cups canned pure pumpkin
  • 2 tablespoons dark rum
  • 1 1/4 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 4 cinnamon sticks

DIRECTIONS
For the Crunch: Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

For the Mousse: Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving. Garnish with cinnamon sticks.

11.23.2012

Top 5 Thanksgiving Leftovers Recipes!

What's Your Thanksgiving Leftover Recipe?
Photo: Bon Appetit
Two words: Thanksgiving leftovers. To some people, getting through Thanksgiving Day is a necessary evil in the way of getting of their leftover Thanksgiving sandwich. It's tradition. Ritual, even. My family is no exception and everyone has a very personal take on how their leftover sandwich should be made. Here's mine: I lightly toast two pieces of fresh sourdough bread and load it up with turkey, stuffing, mashed potatoes, cranberry sauce, sweet potatoes. No mustard, mayonnaise or lettuce for me. No, sir.

Bryan, on the other hand, alternates between two styles: 1) Traditional deli-style (i.e. cold) sandwich with mustard, mayonnaise, lettuce, tomato, pickle, etc., and 2) A hot sandwich that he calls, "Thanksgiving between bread." He shmears sweet potato on one piece of bread and gravy on the other, then loads it with turkey (white meat only) and cranberry sauce. No stuffing or potato involved. He reserves them for the sides.

Black Friday Turkey + Poached Eggs
Photo: Daily Candy
Need some inspiration to make your perfect sandwich? Here are five fantastic recipes that will help you get the most our of your leftovers. Just add bread.

1. Open-Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce
I'll admit: I'm not a huge Rachel Ray fan. That said, this recipe encompasses everything that I know and love about a Thanksgiving leftover sandwich.


2. Turkey Banh Mi Sandwich
This Thanksgiving-inspired version of the traditional Vietnamese baguette sandwich is made with leftover turkey and dressed with mayonnaise, Asian chile sauce, cucumber, carrot, and fresh cilantro. Increase the heat with sliced fresh jalapenos, if you like some extra spice.

Turkey Banh Mi Sandwich
Photo: Martha Stewart
3. Fried Turkey with Stuffing Waffles, Sweet Potato Hash, Maple Foam, and Cranberry Glaze
Longman & Eagle’s Thanksgiving menu is the stuff food fantasies are made of. So when the editors Daily Candy asked chef Jared Wentworth what they could do with our leftovers, he concocted a recipe so tempting that they’re considering starving on Turkey Day itself in order to save room for the ultimate leftover feast.

4. Black Friday Turkey and Poached Eggs
Technically, this turkey-meets-eggs Benedict isn't a sandwich, but that won't stop me from putting it between two toasted pieces of zucchini walnut bread. The recipe comes courtesy of Nathan Beauchamp head chef of popular D.C. restaurant 1789.

5. Turkey, Cranberry + Gruyere Sandwich
This recipe, from 'Food Blogga' Susan Russo, had me at Gruyere. Load the sandwich filling with my Buttermilk Ham + Gruyere Biscuits and you've got the ultimate Thanksgiving sammy.

11.22.2012

HAPPY THANKSGIVING + Leftover Recipes!

The 10 days of Thanksgiving recipes might be over but there are two things left to say:

1. HAPPY THANKSGIVING!!

2. Check back tomorrow for my five best Thanksgiving leftover recipes. Because there's nothing better than having Thanksgiving dinner all over again... just shoved between two pieces of bread.

11.21.2012

10 Days of Thanksgiving: Breads + Rolls

Buttermilk Ham + Cheese Biscuits
Photo: FoodandWine.com
Between the mashed potatoesstuffings, rich gratins, gravy and desserts, breads can easily go forgotten as a Thanksgiving side dish. But there's something wonderful about a warm, steaming crescent roll, a flaky biscuit topped with melting butter, or a slice of slightly sweet zucchini bread studded with walnuts.

Make no mistake, bread is a means to an end on Thanksgiving. It's a vehicle to sop up gravy, cranberry sauce and, perhaps most importantly, serve as the bookends for an incredible next-day leftover sandwich (arguably the best part about Thanksgiving). Personally, I'm making the Buttermilk Ham + Cheese Biscuits (recipe below), filled with tiny bits of diced ham and nutty Gruyere cheese. If the photo to the right is any evidence, the day-after obligatory sandwich will be just as good as the day-of fixin's.

1. Cornbread with Bacon Crust
Crumbled bacon makes an irresistible top crust on this slightly sweet cornbread.

2. Buttermilk Ham + Cheese Biscuits
Food and Wine recipe writer Lee Hefter gets so caught up in cooking Thanksgiving dinner that he hardly has time to eat it. He has a turkey-and-stuffing sandwich on these biscuits while he's cleaning up.

3. Spiced Zucchini + Walnut Bread
Sabrina Henderson of Gardena, California, writes: "After 17 years of making dinner for my family, I don't cook as much as I used to. These days what I really enjoy doing is baking. Not only is it more leisurely, but people enjoy the results so much. About twice a month my husband takes some of my homemade cookies to his colleagues who always ask when I'm going to send something their way. The staff in the doctor's office where I work will often ask me the same thing. My zucchini bread is a special favorite. I joke with people and tell them I'll bring it in, but only if they behave."- Bon Appetit

Raised Pumpkin Bread with
 Pumpkin-Pecan-Cranberry Swirl

Photo: FoodandWine.com
4. Mom's Crescent Rolls
These rolls have been a staple at blogger Tasty Kitchen's family Thanksgiving table for years. They're promised to be light and delicious.

5. Raised Pumpkin Bread with a Pumpkin-Pecan-Cranberry Swirl
The festive twist on cinnamon-swirl bread makes this loaf special enough for a holiday brunch, but don't limit yourself. A toasted, buttered slice can warm up any chilly morning.

11.20.2012

10 Days of Thanksgiving: Eat Dessert First!

Puff Pastry Pear Tartlets
Photo: Food and Wine
A few days ago I wrote that pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors. They're popular but they're also predictable so I'd like to share two twists on Thanksgiving dessert: 1) Creative alternatives to the typical fanfare, and; 2) A list of the BEST traditional recipes one can find. No matter which route you go, your guests will find room for dessert!

1. Puff Pastry Pear Tartlets
“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” says Grace Parisi. “At the end of the evening, Child graciously asked, ‘Who made that looovely dessert?’ I managed to croak out, ‘I did.’ These tartlets are a variation on that recipe.” - Grace Parisi of Food and Wine

2. Banana-Chocolate Chip with Peanut Butter Frosting
This cake is perfect for beginners—it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting. - BonAppetit

This extraordinarily rich and sweet pecan pie was the winner at the 1996 State Fair of Texas State pie competition, which Dean Fearing helped judge. "Out of 140 pies, this one was it," he says. "Her name was Bobby Lee; she never told me her last name." - Food and Wine

Banana-Chocolate Chip with Peanut Butter Frosting
Photo: Bon Appetit
This tart was inspired by a pumpkin mousse with mashed banana and orange zest that Ina's mother made for years for Thanksgiving. It's lighter and much more flavorful than that cloying old pumpkin pie, and people really do go nuts for it. - Oprah

A tried-and-true pumpkin pie recipe from the 'Butter Queen', Paula Deen herself.

"Apple pie" conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust. - Martha Stewart

11.19.2012

10 Days of Thanksgiving: Green Beans

Green Beans with Crispy Onions
Ahhh, the good ole' green bean casserole. A dish whose original Campbell's soup recipe has spanned generations and Thanksgiving tables the country over. It's very simple: Combine Campbell's condensed cream of mushroom soup with French-cut green beans, milk, soy sauce, salt and pepper. Bake and top with French's French fried onions. Couldn't be simpler, right?

Modern spins on the 50's classic might be a smidge more involved but arguably result in a more flavorful and health-conscious dish. That's the route we're taking this Thanksgiving, looking at dishes like green beans and walnuts with lemon vinaigrette, green beans with Cremini mushroom sauce, and Haricot Verts (fancy green beans) with roasted fennel and shallots. Want to modernize your green bean casserole? Check out five recipe ideas below to help get you started.

Martha Stewart has made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

2. GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE
This Thanksgiving side is as simple as it is delicious.

Balsamic-Glazed Green Beans and Pearl Onions
Photo: MyRecipes.com
3. HARICOT VERTS, ROASTED FENNEL AND SHALLOTS


4. GREEN BEANS WITH CREMINI MUSHROOM SAUCE


5. BALSAMIC-GLAZED GREENS BEANS AND PEARL ONIONS 

11.18.2012

10 Days of Thanksgiving: Grateful for Gratins

Broccoli and Cauliflower Gratin
Photo: Southern Living
Mention the word "gratin" and the first response is often, "What exactly IS a gratin anyway?" According to Wikipedia, a gratin is "a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter." Sounds good to me!

Think of a gratin like a fancy casserole. The best part about a gratin is the fillings are nearly endless. You can go the decadent route with ingredients like mushrooms and goat cheese or Brussels Sprouts, Beemster cheese and bacon. Or, take the healthy road and opt for swiss chard and leeks, or broccoli and cauliflower. Whatever direction you decide, here are five recipes to get you started.

1. POTATO AND MUSHROOM GOAT CHEESE GRATIN EN CROUTE
The handmade pastry in this decadent gratin takes some time but the result is well worth the effort.

2. SWISS CHARD AND LEEK GRATIN
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

3. CREAMY LIMA BEAN GRATIN
Not your mother's lima beans. This deliciously rich gratin balances lima beans with leeks, Cremini mushrooms and a grated Parmesan and bread crumb topping.

Swiss Chard and Leek Gratin
Photo: FoodandWine
4. BROCCOLI AND CAULIFLOWER GRATIN
A quick and creamy Dijon-mustard sauce, laced with Parmesan and Cheddar cheese, turns a simple dish of broccoli and cauliflower into company fare.

5. BRUSSELS, BEEMSTER AND BACON GRATIN
Beemster is a Gouda-style cheese similar to butterscotchy aged goudas with little bits of crunch from crystallization that occurs during the cheese-making process. The savory flavor profile is a terrific match for brussels sprouts and Canadian bacon in this creamy gratin. Serve it with pierogies and a salad dressed in a tart vinaigrette to cut through the richness.

11.17.2012

10 Days of Thanksgiving: Relishes & Chutneys

Cherry-Pear Mostarda
Photo: LA Times
Fresh or canned? When it comes to cranberry sauce, I've never heard of a more polarizing Thanksgiving issue. Just the mere presence of the "wrong" type of sauce can send people into a tailspin. My family has always opted for the canned stuff while Bryan's family asks that he be in charge of making fresh cranberry sauce. I like both kinds while Bryan likes neither. Isn't it time we stopped the madness?

From chutney to relish to mostarda, there are so many ways to dress up classic cranberry sauce and keep the peace. I've collected five fabulous versions -- think cranberry ginger chutney and cherry-pear mostarda -- from Bon Appetit, Martha Stewart and Hatfield's restaurant in L.A. Make any one of these and the only debate at your table will be who gets the last serving.

1. CRANBERRY-GINGER CHUTNEY
This chutney has added piquancy from fresh ginger and a pinch of crushed red pepper, plus more versatility than the average cranberry sauce: It dazzles on turkey sandwiches and alongside roast duck.

Sweet-and-Spicy Cranberry Sauce
Photo: 
2. PINEAPPLE CRANBERRY SAUCE WITH CHILI AND CILANTRO
The pineapple may be unexpected, but it brings the cranberry, chili and cilantro flavors together and makes them shine.

3. CHERRY-PEAR MOSTARDA
Recipe (pictured above, right) adapted from Chefs Quinn and Karen Hatfield, co-owners of their eponymous restaurant. Dried pears can be found in most well-stocked and gourmet markets, as well as online. Pickled mustard seeds are available at select gourmet markets and online.

4. SWEET-AND-SPICY CRANBERRY SAUCE
Guests will bite into this unassuming cranberry sauce only to encounter a "whang!" from lime zest and cayenne pepper.

5. CRANBERRY SAUCE WITH DRIED FIGS
This cranberry sauce with dried Calimyrna figs has a chutney like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

11.16.2012

10 Days of Thanksgiving: Stuffings & Dressings

Cornbread, Sausage and Pecan Stuffing
Photo: BonAppetit
I've got a confession to make. On Thanksgiving, I'm not a fan of turkey. To me, it's a necessary evil; a vehicle best used for making rich, moist, carb-o-liscious stuffing. For over twenty years, my mom has been stuffing our turkey with the simplest of stuffing mixes: Original Stove Top Stuffing. It's not gourmet, it's not complicated and, let's be honest, isn't hugely appealing straight out of the box.

That said, something magical happens when you bake said Stove Top inside a turkey cavity. It becomes moist, fluffy and heavenly; which is exactly why I've asked my mom to make it and bring it to the first Thanksgiving Bryan and I are hosting at our home. But new hosts mean new traditions and I'm going gourmet with "my" stuffing. It might be sourdough and sweet Italian sausage, cornbread with roasted fall vegetables or an oldie but a goodie recipe from Gourmet circa 1975. Whatever we choose, we'll certainly give thanks for recipes old and the new.

1. CORNBREAD, SAUSAGE AND PECAN STUFFING
Use store-bought or homemade cornbread; Bon Appetit recommends Jiffy mix (you'll need two boxes).

2. CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES
Roasted carrots, parsnips, and rutabagas add great depth of flavor.

3. SOURDOUGH, WILD MUSHROOM AND BACON DRESSING
Toasty sourdough, earthy wild mushrooms and bacon. Can it get any better? Actually yes; add some bacon drippings for extra moisture and flavor.

Lemony Mushroom and Pine Nut
Stuffing Muffins

Photo: FoodandWine
4. LEMONY MUSHROOM-AND-PINE NUT STUFFING MUFFINS
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy (pictured, left). The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

5. SAGE STUFFING FROM GOURMET MAGAZINE, 1975
A mixture of white bread and cornbread crumbs soak up butter, cream and a variety of herbs. Add in chicken livers and this is the closest to "mom's" original stuffing recipe you'll ever find. 

11.15.2012

10 Days of Thanksgiving: Eat Your Vegetables!

Creamy Mustard Greens with Fried Shallots
Photo: FoodandWineVege
Vegetables might be the red-headed stepchild of Thanksgiving, but I'm here to stick up for good ole' greens. Sure, they're overlooked during the holiday but it's not they're fault. How do they stand a chance on a day dedicated to stuffing yourself with as many carbs as you shoved into that 12-lb turkey?

If vegetables have any chance of holiday redemption, these five recipes will do the trick. From spicy Brussels sprouts with fried capers to baked acorn squash with chestnuts, apples and leeks, these dishes run the gamut from healthy to indulgent. The one thing they all have in common? You can bet your guests will be begging for seconds.

1. CREAMY MUSTARD GREENS WITH FRIED SHALLOTS
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.


2. SPICY BRUSSELS SPROUTS WITH FRIED CAPERS
This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.

3. BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.

Roasted Carrots, Parsnips and Shallots
Photo: MarthaStewart
4. BROCCOLI RABE WITH GARLIC AND ALMONDS
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.


5. ROASTED CARROTS, PARSNIPS AND SHALLOTS
Carrots, parsnips, and shallots become rich and sweet when roasted in a hot oven. Here, the vegetables are served with a tart relish of green olives, parsley, mint, and white-wine vinegar.

11.14.2012

10 Days of Thanksgiving Recipes: All Things Mashed

Perfect Mashed Potatoes
Photos: Food Network
Everyone's family seems to have a special mashed potato recipe. Some would-be potato mashers keep it simple, relying on a traditional hand mixer to mash butter and milk into steamy Russets. Some get technical, using a potato ricer to ensure their mash is silky smooth and lump-free. Finally, some get gourmet, opting for out-of-the-box (or burlap bag?) bases and combinations. No longer is the Russet the norm; sweet potatoes, parsnips, apples, and even cauliflower are often masquerading as the mash of choice, filled with every spice and creative topping combo known to man. However your family prepares them, here are five recipes to make sure whatever you mash holds it weight.

1. PERFECT MASHED POTATOES
The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. Your left with light, fluffy, perfect potatoes.

Bourbon-Walnut Sweet Potato Mash
Photo: BonAppetit
2. BOURBON-WALNUT SWEET POTATO MASH
Cinnamon, allspice, nutmeg and maple syrup set the base for this autumnal mash. A splash or bourbon and chopped, toasted walnuts make it complete.

3. BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS
An Italian twist on classic mashed potatoes, this baked mash gets its a savory, crisp topping from the combination of Parmesan cheese and toasted bread crumbs.

4. GARLIC MASHED POTATOES
The potatoes are cooked along with a whole head of garlic, adding a rich, savory dimension to this essential Thanksgiving side dish. To make your mashed potatoes even more luxurious, substitute half-and-half for the milk in this recipe.

Blue Cheese-Walnut Mashed Potatoes
Part of Food Network's 50 Mashed Potato Recipes
Photo: FoodNetwork
5. PARSNIP-APPLE MASH
Transform humble parsnips into a luxurious alternative to mashed potatoes. When pureed, simmered apples and parsnips take on a dense, silky texture. This recipe can be prepared up to two days in advance of Thanksgiving and reheated before serving.

BONUS: 50 MASHED POTATO RECIPES FROM FOOD NETWORK MAGAZINE
Choose from 50 simple additions to a traditional mashed potato base including cheddar bacon, pancetta rosemary, Tex-Mex, crispy garlic, golden saffron and many more.

11.13.2012

10 Days of Thanksgiving: The Gravy Train

Take Your Thanksgiving Gravy From Good to Great
Photo: Arbiter.com
In my opinion, nothing makes or breaks a Thanksgiving meal faster than the quality of the gravy. Think about it: you've just finished piling your Thanksgiving plate high with moist turkey, hearty stuffing, fluffy mashed potatoes and creamy green bean casserole when you get to the gravy boat. Without thinking, you liberally douse everything on said plate with gravy, expecting it to be the veritable cherry on top of your Thanksgiving sundae.

If that gravy is bad -- tasteless, chalky and lukewarm -- you've just tainted your once-a-year Thanksgiving meal. But, if that gravy is great, it boosts the flavor of everything on your plate. A good gravy base should be rich, velvety smooth and slightly salty with flavors reminiscent of drippings left behind from a perfectly-cooked turkey. Dress it up or down creatively; throw in crispy pancetta, liven it up with fresh herbs or keep it simple with white pepper and plenty of stock. Here are five recipes to make sure your gravy makes the grade.

1. PANCETTA-SAGE GRAVY
Salty Italian bacon flavors both the turkey and the gravy. Does it get any better?

2. PORT GRAVY
A touch of tawny Port wine adds some elegance to a classic gravy. Keep it simple by sticking to pan juices, turkey stock, flour, butter and 1/2 cup of tawny Port. Add salt and pepper to taste.

3. TURKEY GIBLET GRAVY
Gravy doesn't get more classic than this. Take the time to make the perfect gravy base by making your own turkey giblet stock. Cook down the turkey neck and backbone with vegetables and herbs, then thicken it up with potato starch and flour. Fresh rosemary, sage and thyme add the final touches.

4. MUSHROOM GRAVY
Porcini mushrooms, rosemary, thyme and Italian parsley give this gravy an earthy flavor and hearty texture. And that added hint of flavor your guests just can't put their finger on? A hint of fresh mint.


5. RIESLING GRAVY 
This sweet-meets-salty gravy is the perfect accompaniment to a Maple-glazed turkey. A cup of Riesling wine gives adds a slight sweetness to the turkey-based stock, while red and green grapes cook down for texture.

11.12.2012

10 Days of Thanksgiving: Let's Talk Turkey

This Thanksgiving, Bird is the Word.
Photo: LA Times
No matter how much menu planning you do, a successful Thanksgiving meal really comes down to one thing: The Turkey. No, I'm not talking about the uncle who drinks too much Wild Turkey and acts like one. I'm talking about the pièce de résistance, the show-stopper, the whole enchilada: The BIRD. 

Whether your turkey is fresh, free-range, frozen, brined, smoked, grilled, fried or roasted, here are five ways to make sure your bird gets your guests' ultimate seal of approval: an empty plate.

DAY #1 OF THANKSGIVING RECIPES: LETS TALK TURKEY

1. SMOKE AND BRINED (pictured above, right)
Los Angeles Chef Quinn Hatfield told the Los Angeles Times he brines his turkey for 36 hours in a mixture of water, brown sugar, salt, peppercorns, crushed garlic cloves, rosemary and thyme. After the allotted 36 hours, the turkey air dries for at least an hour before being smoked in Hatfield's Weber Smokey Mountain Cooker. Smoke the turkey at 300-325 degrees until the internal temperature reaches 165 degrees (about one hour for every four pounds of turkey).

Grilled Turkey with Toasted Fennel and Coriander
Photo: BonAppetit.com
2. GRILLED TURKEY WITH TOASTED FENNEL AND CORIANDER (pictured, left)
This bird gets rubbed down in a mixture of toasted fennel seeds, coriander seeds, peppercorns and coarse salt before being grilled on a bed of carrots, celery, parsnips, onion and thyme.

3. CITRUS-MARINATED TURKEY
Jose Garces contributed this turkey recipe to Food and Wine, preparing it in the same style as a traditional Yucatán dish called cochinita pibil, a slow-roasted pork marinated in citrus and annatto paste (made from achiote seeds, the condiment adds an orange hue to foods). Brining and marinating the bird make it especially succulent.

4. TUSCAN-STYLE TURKEY ALLA PORCHETTA
Turkey Alla Porchetta
Photo: MarthaStewart.com
This Italian-style turkey (pictured, right) gets its inspiration from Porchetta, a tightly-rolled deboned pork roast and stuffed with garlic, rosemary, fennel and other wild herbs. This turkey version is rolled in paper-thin slices of prosciutto, giving it extra moisture and decadence.

5. TOM COLICCHIO'S HERB BUTTER TURKEY
The Top Chef host's extra-moist turkey gets a flavor boost from herbed butter applied in copious amounts under the turkey's skin. While the turkey oven roasts and the butter melts, your house will be filled with the amazing aroma of thyme, tarragon, rosemary and sage.

11.11.2012

Starting Tomorrow: 10 Days of Thanksgiving Recipes

Starting Tomorrow: 10 Days of Thanksgiving Recipes!
Photo: BonAppetit
Thanksgiving -- the veritable Super Bowl of foodie holidays -- is right around the corner. If you haven't started planning your Turkey Day menu, it's time to get serious. Think about it: In only 10 days (yikes!!) a flock of friends and family who put the "fun" in dysfunctional will descend upon your home. Worse yet, they'll be jet-lagged. Not to mention very, very hungry. You need to be prepared.

Luckily, I've done some legwork for you. You see, I have a small family -- we cap out at nine people total -- but it's my dream to cook and feed an army on Thanksgiving. Hence why I've spent the last few weeks researching some of the best Thanksgiving recipes from cookbooks and cooking sites the world over. If I could make all of them, I would. But I can't. That's where you come in. Over the next 10 days, I'll share a dish-by-dish Thanksgiving recipe guide including stuffing, sides, mashed potatoes, sweet potatoes, gravy, dessert and the show-stopper itself: The Turkey. 

Put on your elastic-waisted pants and get ready for a Thanksgiving recipe rumble. See you tomorrow.

11.09.2012

Give Thanks: Chocolate-Glazed Pumpkin Pie Cheesecake

Chocolate-Glazed Pumpkin Pie Cheesecake
Thanksgiving is right around the corner, a wonderfully gluttonous day during which Americans will consume nearly three times their recommended daily calorie count. Sure, plates will be piled high with the usual suspects -- slices of roasted turkey, heaping mounds of stuffing, fluffy mashed potatoes swimming in gravy -- but what about dessert? While pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors, who says you can't kick dessert up a notch?

Dress up that classic apple pie with a generous drizzle of caramel. Add a shot of bourbon to your tried-and-true pecan pie to give it an adult twist. Or better yet, serve guests this Chocolate-Glazed Pumpkin Pie Cheesecake. Rich, creamy and altogether dreamy, it's a Thanksgiving dessert guaranteed to disappear.

CHOCOLATE-GLAZED PUMPKIN PIE CHEESECAKE
Recipe adapted from Better Homes and Gardens

INGREDIENTS:
  • Nonstick cooking spray
  • 1/4 cup butter, melted
  • 1 1/2 cups finely crushed chocolate wafer cookies (about 24 cookies)
  • 1 8 ounce package cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 15 ounce can pumpkin
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup chopped dark chocolate
  • 1/3 cup whipping cream
  • 2 ounces milk chocolate pieces or white baking pieces (about 1/3 cup), melted (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

2. In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.

3. Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.

4. In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.
Related Posts with Thumbnails