Archive for November, 2011

Don’t forget dessert and gravy

No Thanksgiving meal would be complete without a great gravy for the turkey and a fabulous dessert to end the feast.  We have gone a little less traditional here with an Apple Cider Gravy and a Pumpkin Bread Pudding.

We hope you have enjoyed reading these recipes as much as we have enjoyed writing and photographing them for you. And if you haven’t already tried them, we hope you will, either this Thanksgiving or next. May your Thanksgiving be filled with good food and good company.  Bon Appetit!  Ann and Lisa

Pumpkin Bread Pudding

2 pounds challah bread, crust reomoved, cut into 1″ cubes

4 cups hot half and half

1 tablespoon pure vanilla extract

6 eggs

2 egg yolks

1 1/2 cups canned pumpkin

2 teaspoons cinnamon

1 tsp ginger

1/4 tsp allspice

1/4 tsp nutmeg

1 cup sugar

Preheat oven to 350.  Butter 8 -8 ounce oven proof ramekins or 1 -2 qt casserole..  Heat 3 cups of half and half and and add vanilla.  Pour over cubed bread.  In mixing bowl beat eggs with remaining 1 cup half and half.  Add remaining ingredients and wisk well.  Pour over soaked challah and combine until just mixed.  Be careful not to over mix or bread will fall apart. Spoon into individual ramekins or large casserole. Place in large baking pan and fill 1/2 way with hot water.  Bake 20-30 minutes for individual or 35-45 minutes for large or until toothpick comes out clean.  Let cool slightly.  Serve with whipped cream.

Apple Cider Gravy

1 medium onion, sliced into 1/2 inch slices

4 tablespoons butter

1 tsp salt

1/2 tsp ground black pepper

1/3 cup flour

2 cups apple cider

2 cups chicken stock

In medium saucepan, heat cider and chicken broth. Set aside. Sweat onions in butter over medium heat until translucent and slightly brown, about 10-12 minutes. Wisk in flour, salt and pepper and cook 1-2 minutes.  Slowly add hot cider-chicken broth mixture, wisking all the while to avoid any lumps.  Bring to a simmer.  Pour into a gravy boat and serve.

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The Side(s) Show

It is always assumed that the turkey is the star of the Thanksgiving table but as we really know the go alongs are very much as worthy of applause. We have given you two delicious and fairly easy to prepare co-stars.

Get cooking
Ann and Lisa

Parsnip and Turnip Puree with roast garlic

6 cloves of peeled garlic
1/2 t olive oil
toss the garlic in oil and place on roasting pan in oven for 10-15 min until golden brown and soft
2 1/2 lbs of purple turnips -peeled and cut into 1/2″ cubes
3 lbs of parsnips-peeled and cut in 1/2 ” rounds.
5T olive oil
2 cups heavy cream
1 1/2 t salt
1/2 t pepper
You need to roast the vegetables separately. place the turnips on a baking sheet with 2 T olive oil and toss to cost evenly. On another baking sheet place the parsnips and toss with 3T olive oil, coat evenly. Add one cup of water to the pan of parsnips and place both pans in oven. Roast until fork tender approx. 20-25 minutes. In the bowl of a food processor, place both vegetables along with the roasted garlic. Puree, slowly add cream and seasonings. This can be made the day ahead and re-heated on the day of service.

Sweet Potatoes with Roasted Corn and Leeks

5 lbs of sweet potatoes or yams -peeled and cut inoto 1″ wedge shaped pieces.
2 cups cleaned and chopped leeks
3 ears of corn- husks removed or 1 1/2 cups of corn
1/4 cup of olive oil
3 T pure maple syrup
2 T butter 1 1/2 t salt
3/4 t pepper
Place sweet potatoes on large baking sheet, coat with olive oil and sprinkle with 1 t salt and 1/2 t pepper. Roast for 25-30 min.
Sauteed leeks with butter and 1/2 t salt and 1/4 t pepper. Cook until tender.
On an open gas burner, place the corn and char on all sides. Remove kernels from cob. Combine all the ingredients in a bowl and toss with maple syrup. Adjust seasonings to taste

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Big Bird

Nothing makes it smell more like Thanksgiving than a turkey roasting in the oven. There a few rules of thumb to insure a moist and delicious outcome. Fresh is always better than frozen but if you do choose frozen make sure you allow enough time to defrost completely in the refrigerator. Another important factor is a pan large enough to roast your turkey. We always recommend a meat thermometor and roast till 165 degrees but a good time measure is 14 minutes per pound of turkey. We have given you a recipe for a kicked up glaze for your Thanksgiving turkey. Hope everyone enjoys this unique twist for holiday.
Gobble Gobble

Ann and Lisa

Honey Chipolte Glazed Roast Turkey

12-14 lb Fresh Turkey-Rinsed and patted dry
1 cup of chipolte
1 cup honey
Process both ingredients in a food processor until smooth
Rub the whole turkey with olive oil and generously salt and pepper the skin of the turkey. Place in a roasting pan and roast turkey for 1 1/2 hours. For the next 1 1/2 hours baste turkey with honey chipolte glaze every 15-20 minutes. This glaze gives a beautiful color to your turkey.

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Recipes for Week 1 -Thanksgiving

Both of these selections are easy and very festive. There is so much preparation tied up with this holiday it is nice to have some simple fun little tidbits to serve your guests before the main course.


Lisa and Ann

Maple Pumpkin Presecco

Makes 8-10 cocktails

1 Bottle of your favorite Presecco or Champagne

1/2 cup pumpkin puree

3T pure maple syrup

Mix the syrup into pumpkin mixture, spoon into the bottle of champagne flutes and top with Presecco. Serve immediately

Goat Cheese and Cranberry Crostini

1 Baguette cut into 1/2 inch diagonal slices, you will need two pieces per person

1/4 cup olive oil

4 ounces of goat cheese

1/4 cup homemade or store bought chunky cranberry relish

2 T pumpkin seeds or any chopped nut of choice

Brush sheet tray with olive oil, place slices of bread on oiled tray and brush tops with olive oil. Bake at 350 degrees until golden brown, about 10 minutes. Let cool slightly and smear on softened goat cheese. Place a dollop of cranberry relish and sprinkle with pumpkin seeds or other nut choice. Garnish plate with dried leaves and fresh cranberries.

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