Thanksgiving

THANKSGIVING STUFF

We have culinary Thanksgiving traditions like everyone else.  One of our more important traditions is innovation.  WE don’t make the very same things every year.  We always have a turkey, but we fix it differently from time to time.  Here are some of the different things we have done over the years.  I hope you’ll enjoy.

CREAM OF BUTTERNUT SQUASH WITH CRENBERRY GARNISH

1 large onion, chopped

2 carrots, thinly sliced

¼ cup butter

¾ tsp ground nutmeg

½ tsp ground ginger

½ tsp white pepper

Salt to taste

3 lbs. butternut squash, peeled, seeded and cut into 1” pieces

6 cups chicken broth

Cook onions and carrots in large, heavy saucepan over moderate heat until onion softens.  Add remaining ingredients and 4 cups of the broth.  Bring to a boil and then simmer for 30 minutes or until squash is very soft.  Puree in food processor.  Stir in additional broth to reach desired consistency.

1 12 oz. bag of cranberries
1 cup Ruby port

½ cup sugar

Combine ingredients in a heavy saucepan and simmer for 10 minutes.  Puree mixture well and use to garnish the soup. You can pipe is through a pastry bag with a round tip and make a starburst design on the soup.  It’s beautiful and tasty.

STAR ANISE, CIDER AND CINNAMON BRINED TURKEY

2 gallons cider

1 cup kosher salt

1 cup soy sauce

½ cup brown sugar

16 whole peppercorns

8 whole star anise

2 cinnamon sticks

6 garlic cloves, smashed

1 6” piece fresh ginger, thinly sliced

1 stick butter, melted

Combine all ingredients except butter in a large pot.  Put turkey in brine (this brine can accommodate a 20 lbs. turkey), ensure it’s fully covered and brine 24 hours in the refrigerator.  Drain turkey and pat dry.  Discard brine.

Put turkey in roasting pan and stick a meat thermometer in the thick part of the drumstick.  Baste turkey in butter.  Add 3 cups chicken stock or bouillon.  Roast at 375F for 30 minutes, then lower heat to 325F and roast, baking occasionally, until meat thermometer indicates it’s done.  Let rest 10 minutes before carving.

SCALLOPED POTATOES

3 lbs. potatoes, peeled and thinly sliced (I use a mandolin; it makes a beautiful difference

¼ cup (1/4 stick) butter

½ cup heavy cream

1 cup fresh bread crumbs

1 cup grated cheese (I use Gruyere but Cheddar or Monterey jack will do well as well)

Salt, pepper, paprika

Preheat oven to 375F.  Layer potatoes and seasonings, dotting with butter intermittently.  Stir in the cream and top with bread crumbs and cheese.  Bake covered for 20 minutes in the middle of the oven, then uncover and bake an additional 10-15 minutes or until golden brown.

CORN BREAD

1 cup yellow corn meal

1 cup all-purpose flour

1 ½ tsp. baking powder

½ tsp baking soda

1 tsp salt

2 large eggs

1 ¼ cups buttermilk

½ stick (1/4 cup) butter, melted and cooled

Preheat oven to 425F.  Generously grease a 9” square pan and put in oven to heat.  In a bowl whisk together the dry ingredients.  In another bowl combine the wet ingredients well.  Now stir both just until combined.  Add batter to hot square pan and bake 15 minutes in the middle of the oven or until top is pale golden and sides begin to pull away from the edges.  Let cool minutes before cutting.