Since tomorrow is Thanksgiving, I'm posting six more recipes to help you with your Thanksgiving dinner. (Hint: Check out my Pies post!) Then check out the Simple Roast Turkey and Garlicky Green Beans with Crispy Onions, and go on from there. (Of course, you can fix these yummy recipes at any time.) Enjoy!
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Showing posts with label Skillet Pumpkin Cornbread. Show all posts
Showing posts with label Skillet Pumpkin Cornbread. Show all posts
Wednesday, November 24, 2021
Wednesday, November 25, 2020
Thanksgiving Recipes
Since tomorrow is Thanksgiving, I'm posting six more recipes to help you with your Thanksgiving dinner. (Hint: Check out my Pies post!) Then check out the Simple Roast Turkey and Garlicky Green Beans with Crispy Onions, and go on from there. (Of course, you can fix these yummy recipes at any time.) Enjoy!
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Friday, November 20, 2020
Thanksgiving Recipes
Thanksgiving is next week. (Where does the time go?) To that end, here are six yummy Thanksgiving recipes to help with your Thanksgiving dinner, including Roast Turkey Pav, Fluffy Cran-Raspberry Salad, and more. Enjoy!
THANKSGIVING LEFTOVERS ENCHILADA PIE
This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”
Time: 1 hour; Yield: 6 servings
This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)
Ingredients
3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
1/4 cup chopped onion
1/2 teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5-1/2-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes
Preparation
Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
THANKSGIVING LEFTOVERS ENCHILADA PIE
This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”
Time: 1 hour; Yield: 6 servings
This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)
Ingredients
3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
1/4 cup chopped onion
1/2 teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5-1/2-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes
Preparation
Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.
Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
ROAST TURKEY PAV
This is from Tejal Rao on The New York Times cooking e-newsletter. Tejal wrote, “This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns. It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor. Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself. Either way, don't skip buttering and toasting those rolls.”
Time: 35 minutes; Yield: 4 servings
This was featured in “Here Comes the Best Part of Thanksgiving: Leftovers, and can be viewed online at https://cooking.nytimes.com/recipes/1019055-roast-turkey-pav.
Ingredients
3 tablespoons grapeseed oil
1/2 pound roast turkey meat, chopped finely, or pulled from carcass after making stock
Kosher salt
1 white onion, chopped
2 cloves garlic, finely chopped
1 1/2-inch piece ginger, finely chopped
1 serrano chile, seeded and finely chopped
1 beefsteak tomato, chopped
1/3 cup frozen peas (optional)
1/4 teaspoon turmeric
1 1/2 teaspoons garam masala
1 lime, cut into 4 wedges
To Assemble:
4 potato rolls
1 tablespoon unsalted butter, room temperature
Handful of cilantro, chopped
1/4 red onion, finely chopped (about 2 tablespoons)
Preparation
Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat, then add pulled turkey and let cook until it becomes light brown and crisp in places, stirring occasionally. Season lightly with salt, then scrape meat, and as much of the browned pieces at the bottom of the pan as you can, into a small bowl.
In the same pan, without washing it, add the chopped onion and 1 tablespoon oil, and turn the heat down to medium, scraping up any remaining turkey meat and mixing it into the onions. Sauté until the onion is very soft and translucent, about 5 minutes, then add the garlic, ginger, serrano chile and turmeric and sauté for another 2 minutes. Add turkey, tomatoes, peas and 1/3 cup water, and stir well. When almost all of the liquid has evaporated, and the peas, if using, are tender (about 8 minutes), add garam masala and a generous squeeze of lime juice. Mix well and loosen with a splash of water if the pan is starting to get dry. Simmer for 2 minutes. Taste and adjust with salt and more lime, if needed, then turn off the heat.
Open the rolls and lightly butter them. In a separate pan, over medium heat, place the rolls cut-side down and let them sit untouched until they’re evenly golden brown; flip to lightly brown the other side. Transfer rolls to a plate. Garnish the turkey mixture with chopped cilantro and onion, and serve warm with toasted rolls and remaining lime on the side. (Alternately, transfer the turkey into a serving bowl and serve with onion, cilantro and lime in separate bowls on the side.)
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
HARVEST WALNUT PUMPKIN PIE
This comes from Allrecipes, and begins, "A walnut topping adds lovely crunch to this quick and easy spiced pumpkin pie with a hint of maple flavoring. Store leftovers covered in the refrigerator."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Servings: 8; Yield: 1 9-inch pie
To view this online, go to https://www.allrecipes.com/recipe/268384/harvest-walnut-pumpkin-pie/.
Ingredients
1 (15 ounce) can plain pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon maple-flavored extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
Walnut Topping
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter, cubed
1/2 cup chopped walnuts
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker crust. Smooth the top with a spatula.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes.
Prepare walnut topping while pie is baking. Mix brown sugar, flour, and cinnamon together in a bowl. Cut in butter with a fork until coarse crumbs form. Stir in walnuts.
Remove pie from the oven and cover evenly with the topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.
Cook's Note
Substitute an unbaked pie shell for the graham cracker crust if preferred.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
EASY SLOW COOKER TURKEY BREAST
This comes from Diana Rattray on The Spruce Eats. Diana wrote, “Serve this easy slow cooker turkey breast with potatoes and dressing for a tasty family dinner. Use a fully thawed turkey breast for the recipe, unstuffed, and cook it on your slow cooker's high setting. A tip is to use poultry shears and cut the backbone out of the turkey, so it'll lay flatter in the slow cooker and cook more evenly. Also, after the turkey was cooked, separate the juices in a gravy separator and make a gravy with the liquids. Use the remaining fat left in the gravy separator to baste the turkey under the broiler.
“See the tips and variations for some alternative seasoning mixtures, including a lemon and herb rub.”
Total: 5 hrs 10 mins; Prep: 10 mins; Cook: 5 hrs; Yield: 6 servings (6 portions)
To view this online, click here.
Ingredients
2 ribs celery (cut into 3-inch lengths)
2 carrots (cut into 3-inch lengths)
1 (4 to 5 pound) turkey breast (fully thawed or split turkey breast)
1/2 cup/4 ounces butter (melted)
Kosher salt
Freshly ground black pepper
2 tablespoons cornstarch
2 tablespoons water
1/2 to 1 cup turkey stock (or chicken stock, as needed)
Directions
Spray the crockpot with nonstick cooking spray.
Place the chunks of celery and carrots in the slow cooker. The vegetables will act as a rack.
Sprinkle salt and pepper over the turkey breast and arrange in a large slow cooker. Pour melted butter over the turkey.
Cover and cook on HIGH for about 5 to 6 hours, or until turkey is done and juices run clear when pierced with a knife. A boneless turkey breast might take less time, so check for doneness earlier.
To be sure the turkey is fully cooked, check the temperature with a reliable food thermometer. The minimum safe temperature for turkey and other poultry is 165 F.
Pour the juices from the slow cooker into a saucepan. Bring to boil slowly.
Combine the cornstarch and water together and then add to the saucepan.
Add some turkey or chicken stock, about 1/2 to 1 cup, depending on the amount of liquid left in the crockpot. Whisk over medium-low heat until smooth and thickened.
Serve the sliced turkey breast on a plate topped with the turkey gravy.
Kitchen Notes
Strain the liquids and pour into a gravy separator. Pour the juices into a saucepan and leave the excess fat behind.
To brown the turkey skin after cooking, remove it from the slow cooker and place it in a foil-lined baking pan. Place it under the broiler and cook, turning the pan frequently, until the skin is lightly browned. Baste with the fat left from the gravy separator if desired.
Variations
Replace the salt and pepper with this a lemon-herb mixture. In a small bowl, combine 1/2 teaspoon of dried crumbled rosemary, 1/2 teaspoon of dried leaf thyme, 1 teaspoon of fresh lemon zest, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon of garlic powder.
Sprinkle Cajun seasoning over the turkey breast. If the Cajun seasoning contains salt, omit additional salt.
Wednesday, November 27, 2019
Thanksgiving Recipes
Tomorrow is Thanksgiving, so I'm doing a rare Double-Post Wednesday, with six more recipes to help you with your Thanksgiving dinner. (Hint: Check out my Pies post!) Then check out the Simple Roast Turkey and Garlicky Green Beans with Crispy Onions, and go on from there. (Of course, you can fix these yummy recipes at any time.) Enjoy!
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Sunday, November 24, 2019
Thanksgiving Recipes
This Thursday is Thanksgiving, so I'll be posting food over the next few days that can be used for your Thanksgiving meal (or anytime). While today's posts could easily fit on a Meatless Monday (no meat here today), I already have a post for tomorrow's Meatless Monday. But no matter, these are also good side-dishes to help round out your Thanksgiving meal.
And so, without further chit-chat, here are today's six recipes to help you through Thanksgiving, including Roasted Green Bean Bundles and Blotkake (Norwegian Cream Cake). Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
The old link that once went with this recipe no longer works, but since this pie is so yummy, I did want to post it, along with letting you know who came up with this wonderful pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
And so, without further chit-chat, here are today's six recipes to help you through Thanksgiving, including Roasted Green Bean Bundles and Blotkake (Norwegian Cream Cake). Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
This is from Kathy Kingsley, who wrote for The Spruce Eats. She wrote, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
The old link that once went with this recipe no longer works, but since this pie is so yummy, I did want to post it, along with letting you know who came up with this wonderful pie.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
Wednesday, November 21, 2018
Thanksgiving Recipes - Double-Post Wednesday
Tomorrow is Thanksgiving, so I'm doing a rare Double-Post Wednesday, with six more recipes to help you with your Thanksgiving dinner. (Hint: Check out my Pies post!) Then check out the Simple Roast Turkey and Garlicky Green Beans with Crispy Onions, and go on from there. (Of course, you can fix these yummy recipes at any time.) Enjoy!
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Note: Since tomorrow is Thanksgiving, there won't any posts tomorrow. However, I'll be back here on Friday. (I might try posting another couple of recipes later today.) Hope your Thanksgiving is wonderful!
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her site, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium chicken broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
SALTED MAPLE CHESS PIE
This also comes from The Baker Chick.
To view this online, click here.
Ingredients
Single layer Pie Crust*
4 eggs, room temperature
1/4 cup heavy cream
1 tablespoon vanilla extract
3/4 cup maple syrup
1 cup brown sugar
1/2 cup (1 stick) melted butter, cooled
2 tablespoons cornmeal
1 tablespoon white vinegar
Flakey sea salt (Like Maldon)
Instructions
Preheat oven to 425F.
In a large bowl beat the eggs until fluffy and blended. Add in the cream, vanilla, maple syrup and brown sugar, mixing on medium high until smooth. Add butter, cornmeal and vinegar and mix everything until smooth and free of any clumps or streaks.
Roll your pie crust into a 11 inch circle and drape onto your pie plate.crimp or flute the edges with a fork or your fingers. Pour the filling into the pie shell. Bake at 425F for 15 minutes and then reduce the heat to 325F and bake for 40 minutes until the edges are set but the middle is still wobbly. Sprinkle generously with flaky sea salt.
Allow to cool completely before serving, or chill and serve cold. Serve plain or with lightly sweetened whipped cream.
Notes
*If you'd like to add the braided crust like I did, I recommend making 1 1/2 times the regular pie crust recipe. Having a little extra allows you to try a few times and use your favorite braid on the crust. To attach it, brush the edge of your crust with egg wash and then gently press it on. Then brush the whole this with the egg wash and chill for 20 minutes before baking.
**If you like a crisper crust on the bottom, I recommend par baking the crust before adding the filling. Fill with parchment and beans or pie weights and then bake for 10 minutes. Remove the parchment and then add your filling.
SIMPLE ROAST TURKEY
This comes from Melissa Clark of the New York Times' cooking newsletter. Melissa writes, “For all the attention we lavish on Thanksgiving turkeys, the truth is more work does not necessarily yield a better bird. That's right: You can skip brining, stuffing, trussing and basting. Instead of a messy wet brine, use a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. No stuffing or trussing allows the bird to cook more quickly, with the white and dark meat finishing closer to the same time. And if you oil but don’t baste your turkey, you’ll get crisp skin without constantly opening the oven.” Makes 10 to 12 servings.
To view this online, go to http://cooking.nytimes.com/recipes/1015474-simple-roast-turkey.
Ingredients
1 turkey (10 to 12 pounds)
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed
Preparation
Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.
BREAD STUFFING
This comes from Mark Bittman of the New York Times' cooking newsletter, and goes well with the Simple Roast Turkey. According to the newsletter, “Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you’d like — but once you've tried it cooked on its own, you won't look back.” Time: 1 hour; makes 6 to 8 cups, enough for a 12-pound bird.
To view this online, go to http://cooking.nytimes.com/recipes/147-bread-stuffing.
Ingredients
1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves
Preparation
Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Tip: To make the bread crumbs, tear bread into chunks and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
MAKE-AHEAD GRAVY
This also comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “You need gravy on Thanksgiving to lubricate the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here’s a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy — and far less crazy-making.” Time: 30 minutes; makes 5 to 6 cups.
To view this online, go to http://cooking.nytimes.com/recipes/1015197-make-ahead-gravy.
Ingredients
1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)
Preparation
Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.
Sunday, November 18, 2018
Thanksgiving Week - Sunday Recipes
This Thursday is Thanksgiving, so I'll be posting food over the next few days that can be used for your Thanksgiving meal (or anytime). While today's posts could easily fit on a Meatless Monday (no meat here today), I already have a post for tomorrow's Meatless Monday. But no matter, these are also good side-dishes to help round out your Thanksgiving meal.
And so, without further chit-chat, here are today's six recipes to help you through Thanksgiving, including Roasted Green Bean Bundles and Blotkake (Norwegian Cream Cake). Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
And so, without further chit-chat, here are today's six recipes to help you through Thanksgiving, including Roasted Green Bean Bundles and Blotkake (Norwegian Cream Cake). Enjoy!
Note: I'll be taking Thursday off to spend time with family, but will be back on Friday. Hope everyone's Thanksgiving is wonderful and peaceful.
CLASSIC MASHED POTATOES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)”
Yield: 4 to 6 servings; Time: about 45 minutes.
This was featured in “The Secret? It’s Not the Potatoes” and can be viewed online here.
Ingredients
Salt
2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
4 tablespoons butter, more for dotting
1/3 cup whole milk
Preparation
In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Tip:
This recipe can be doubled, tripled and more.
BLOTKAKE (NORWEGIAN CREAM CAKE)
This also comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. ‘Scandinavians really value lingering and feasting at the table,’ said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.
“Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.”
Yield: 10 to 12 servings; Time: 1 hour, plus cooling.
This was featured in “The American Thanksgiving” and can be viewed online here.
Ingredients
For the Cake:
Nonstick cooking spray
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
For the Filling and Frosting:
3 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
1/3 cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces fresh raspberries or blackberries, for decorating (optional)
Preparation
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
GINGER PUMPKIN PIE
Kathy Kingsley is one of About.com's American Food experts. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8
To view this online, click here.
Ingredients
Pastry
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 cup solid vegetable shortening
2 tablespoons unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
Pumpkin Filling
2 large eggs, at room temperature
1 16-ounce can solid-pack pumpkin
1 12-ounce can evaporated milk
1/3 cup honey
1/3 cup packed dark brown sugar
1 tablespoon finely grated peeled fresh ginger
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
Honey Whipped Cream
3/4 cup heavy or whipping cream, chilled
1 tablespoon honey
1/2 teaspoon vanilla extract
Preparation
Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.
Press the dough into a ball, then flatten it into a disc, about 1-inch thick.
On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.
Preheat the oven to 375°F.
In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.
Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.
Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.
When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.
Recipe Notes
• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.
SKILLET PUMPKIN CORNBREAD
This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.
Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!
To view this online, click here.
Ingredients
1 c. pumpkin purée
1 c. buttermilk
1 egg, room temperature
1/2 c. brown sugar
1/4 c. plus 2 tbsp. unsalted butter, divided
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
Directions
Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.
In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
Cool for 5 minutes and serve immediately.
GARLICKY GREEN BEANS WITH CRISPY ONIONS
This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings
Note: Judy had 1/2 cup low-sodium chicken broth. Since this is a vegetarian blog – I am, after all, a vegetarian (99.9% of the time, anyway), I changed the chicken broth to vegetable broth. Judy, if you're reading this, I hope you're not offended.
Ingredients
Canola oil, for frying
1 large onion, thinly sliced using a mandoline
1/4 c. all-purpose flour
kosher salt
3 tbsp. unsalted butter
3 garlic cloves, minced
1 lb. green beans, trimmed
1/2 c. low-sodium vegetable broth
Freshly ground black pepper
1 c. Grated Cheddar
Directions
Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.
Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.
Top with crispy onions and serve immediately.
ROASTED GREEN BEAN BUNDLES
This recipe comes from the November 2012 issue of Vegetarian Times, page 58. It starts off, “These individual bundles of seasoned, roasted green beans will impress guests and make serving a cinch.” Serves 8 in 30 minutes or less.
This can be viewed online here.
1 lb. fresh green beans, trimmed
1/2 large red onion, thinly sliced lengthwise
1 Tbs. garlic-flavored olive oil
1 tsp. lemon juice
1/4 tsp. Dijon mustard
1/4 tsp. salt
1 pinch ground black pepper
Lemon slices, for garnish, optional
Hawaiian salt, black salt, or fleur de sel, for garnish, optional
Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.
Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.
Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat.
Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.
nutritional information Per Bundle: Calories: 35; Protein: 1 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 4 g; Cholesterol: 0 mg; Sodium: 80 mg; Fiber: 2 g; Sugar: 2 g; Vegan; Gluten-Free
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