November
QUICK-FIX SUPPERS Beyond the Bird Serve supper on the double with hearty, seasonal entrées
Our Progressive Thanksgiving Dinner
Warm & Rustic Texas Thanksgiving For two Austin chefs, Texas ingredients and big flavors abound
Not-So-Humble Pies Show off with two Southern specialties: homemade pie and heirloom china
Test Kitchen Intervention How to make the most of your freezer
The Fix & Freeze Recipes Get a jump start with these freezer-friendly dishes
COMMUNITY COOKBOOK Thanksgiving Appetizers
QUICK-FIX SUPPERS
Beyond the Bird
Weeknights just got easier. Serve supper on the double with hearty, seasonal entrées paired with fresh sides.
Collard Green Carbonara
MAKES 6 TO 8 SERVINGS
HANDS-ON 35 MIN.
TOTAL 35 MIN.
Pasta carbonara is the ultimate quick dinner. It’s rich, satisfying, and works during the week but is worthy of weekend company.
12 |
oz. uncooked spaghetti |
6 |
thick hickory-smoked bacon slices, chopped |
1 |
medium-size red onion, halved and sliced |
2 |
garlic cloves, minced |
4 |
cups firmly packed chopped fresh collards |
3 |
large pasteurized eggs, lightly beaten |
1 |
large pasteurized egg yolk, lightly beaten |
1 |
tsp. kosher salt |
1 |
tsp. ground black pepper |
1/2 |
tsp. dried crushed red pepper |
3 |
cups (12 oz.) freshly shredded Parmigiano-Reggiano cheese |
1. Cook pasta according to package directions.
2. Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
3. Sauté onion in hot drippings 4 to 5 minutes or until golden brown and tender. Add garlic; sauté 1 minute. Add collards; sauté 5 minutes. Remove from heat. Add bacon.
4. Whisk together eggs, egg yolk, next 3 ingredients, and 2 1/2 cups cheese in a large bowl. Drain pasta, reserving 1/2 cup pasta water, and immediately pour hot pasta into egg mixture; toss to coat. (The heat from the pasta will partially cook the eggs.) Add collard mixture; toss to combine. Stir in enough pasta water to reach desired consistency. Sprinkle with remaining 1/2 cup cheese.
FRESH CITRUS SALAD Peel 2 small red grapefruits and 2 large navel oranges; cut into rounds, and arrange on a serving platter. Whisk together 1/4 cup sweet orange marmalade, 2 Tbsp. raspberry vinegar, and 2 tsp. grated fresh ginger. Toss marmalade mixture with 1/2 cup each diced avocado and diced strawberries; spoon over citrus slices.MAKES 6 to 8 servings
Tender collards are minutes away! Remove the tough center stalks and discard. Stack the leaves and roll them up, like a cigar. Cut crosswise into 1/8-inch-thick strips. The strips will cook in a jiffy.
Spice-Rubbed Pork With Roasted Butternut Salad
MAKES 6 TO 8 SERVINGS
HANDS-ON 45 MIN.
TOTAL 55 MIN.
2 |
(3/4-lb.) pork tenderloins |
3 |
Tbsp. olive oil, divided |
1 1/2 |
Tbsp. pork dry rub (such as McCormick Grill Mates Pork Rub) |
3 |
cups coarsely chopped butternut squash |
6 |
cups arugula |
1 |
small ripe Bartlett pear, thinly sliced |
1/2 |
(4-oz.) package goat cheese, crumbled |
1/4 |
cup chopped dried cherries |
|
1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush with 1 Tbsp. oil, and rub with dry rub.
2. Preheat oven to 400°. Toss squash with remaining 2 Tbsp. oil; place in a single layer in a lightly greased foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just tender and begins to brown, stirring once halfway through. Remove from oven, and cool 10 minutes.
3. Meanwhile, grill pork, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 10 minutes. Cut pork diagonally into thin slices.
4. Toss together squash, arugula, and next 3 ingredients on a serving platter; add salt and black pepper to taste. Serve squash salad with Toasted Pecan Vinaigrette and sliced pork.
TOASTED PECAN VINAIGRETTE Whisk together 1/4 cup balsamic vinegar, 2 Tbsp. light brown sugar, 2 Tbsp. minced shallots, 1 Tbsp. Dijon mustard, 1/2 tsp. table salt, and 1/2 tsp. freshly ground black pepper until blended. Add 1/2 cup canola oil in a slow, steady stream, whisking until smooth. Whisk in 1/2 cup finely chopped toasted pecans. MAKES 1 1/2 cups
Black Bean Cakes With Avocado-Corn Salsa
MAKES 6 SERVINGS
HANDS-ON 15 MIN.
TOTAL 40 MIN.
3/4 |
cup diced red onion |
4 |
Tbsp. canola oil, divided |
2 |
garlic cloves, pressed |
|
|
1 |
Tbsp. taco seasoning mix |
2 |
(15-oz.) cans black beans, drained and rinsed |
1/2 |
cup panko (Japanese breadcrumbs) |
1 |
large egg, lightly beaten |
1/3 |
cup chopped fresh cilantro |
1 1/2 |
cups (6 oz.) shredded pepper Jack cheese, divided |
6 |
tostada shells |
1/2 |
cup (2 oz.) shredded Cheddar cheese |
1. Sauté onion in 1 Tbsp. hot oil in a small skillet over medium-high heat 4 minutes or until tender. Stir in garlic. Remove from heat.
2. Prepare Avocado-Corn Salsa; chill until ready to serve.
3. Mash together taco seasoning and 2 cups black beans in a large bowl with a fork. Stir in panko, next 2 ingredients, onion mixture, 1 cup pepper Jack cheese, and remaining black beans until well blended. Shape mixture into 6 (1/2-inch-thick) patties.
4. Cook patties in remaining 3 Tbsp. hot oil in a large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown.
5. Preheat oven to 400°. Place tostadas on a 15- x 10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese. Bake until cheese melts. Top with black bean cakes and salsa.
AVOCADO-CORN SALSA
Whisk together 1 Tbsp. lime zest, 1/4 cup fresh lime juice, 2 Tbsp. canola oil; 1 tsp. Dijon mustard, and 1/4 tsp. dried crushed red pepper in a large bowl. Stir in 2 cups fresh corn kernels; 1 cup halved grape tomatoes; 1 small avocado, diced; 1/3 cup diced red onion; and 2 Tbsp. each chopped fresh basil and cilantro. Add table salt and black pepper. MAKES 6 servings
Coconut Chicken with Pineapple Fried Rice
MAKES 4 SERVINGS
HANDS-ON 15 MIN.
TOTAL 50 MIN.
4 |
(6-oz.) skinned and boned chicken breasts |
1/4 |
cup cornstarch |
1 |
Tbsp. Caribbean jerk seasoning |
2 |
large egg whites |
1 |
cup sweetened flaked coconut |
1 |
cup panko (Japanese breadcrumbs) |
3 |
Tbsp. canola oil |
|
1. Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.
3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.
4. Cook chicken in hot oil in a large nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with table salt and black pepper to taste. Serve with fried rice.
PINEAPPLE FRIED RICE Melt 3 Tbsp. butter in a large nonstick skillet over medium-high heat; add 1 cup diced fresh pineapple, 3/4 cup diced sweet onion, and 1 tsp. Asian chili-garlic sauce, and sauté 6 to 8 minutes or until onions are lightly caramelized. Add 3 cups cold cooked basmati rice, 1/2 cup diced red bell pepper, 3 Tbsp. chopped fresh cilantro, and 2 tsp. lime zest; stir-fry 5 minutes or until thoroughly heated. Remove from heat, and stir in 1/2 cup loosely packed cilantro leaves. Add table salt to taste. MAKES 4 servings
Meat marked “family pack” is the best deal per pound. You’ll buy at least 3 pounds, so cook what you need and freeze what’s left using our guidelines.
Built for flexibility, these meals pair simple, hearty entrées with fresh, light side dishes. You can mix ’n’ match or replace any component with store-bought items like rotisserie chicken or your favorite deli side.
Bulgogi Flank Steak
MAKES 6 SERVINGS
HANDS-ON 35 MIN.
TOTAL 12 HOURS, 45 MIN.
1/2 |
cup soy sauce |
1/4 |
cup firmly packed light brown sugar |
1/4 |
cup chopped green onions |
1/4 |
cup dark sesame oil |
2 |
Tbsp. dry sherry |
2 |
Tbsp. minced fresh garlic |
1 |
Tbsp. grated fresh ginger |
1 |
tsp. dried crushed red pepper |
1 |
(2-lb.) flank steak |
1. Combine first 8 ingredients in a 2-gal. zip-top plastic freezer bag; add steak. Seal bag, and chill 12 hours. Remove steak from marinade, discarding marinade.
2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Let stand 10 minutes. Cut diagonally across the grain into thin slices. Sprinkle with table salt and black pepper to taste.
THAI-STYLE CABBAGE Whisk together 2 Tbsp. light brown sugar, 2 tsp. lime zest, 2 Tbsp. fresh lime juice, 1 1/2 Tbsp. fish sauce, and 1 tsp. Asian chili-garlic sauce in a large bowl. Stir in 1/2 cup coarsely chopped roasted peanuts and 1/4 cup each sliced green onions and chopped fresh cilantro. Toss peanut sauce with 4 cups firmly packed sliced napa cabbage and 1 to 2 thinly sliced radishes. Serve immediately. MAKES 6 servings
THAI-STYLE NOODLES Prepare Thai-Style Cabbage as directed, omitting radishes and substituting 1 (8-oz.) package wide lo mein noodles, prepared according to package directions, for napa cabbage.
Note: We tested with Ka•Me Wide Lo Mein Noodles.
Three-Ingredient Slow-Cooker Barbecue Pork
MAKES 6 TO 8 SERVINGS
HANDS-ON 10 MIN.
TOTAL 8 HOURS, 10 MIN.
Just three ingredients and 10 minutes of prep work make this a quick-fix supper. Start the slow cooker first thing in the morning and dinner will be ready by 5 p.m. Serve over rice, on hamburger buns, or in loaded baked potatoes, with a side of Orange-Walnut Slaw.
1 |
(3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed |
1 |
(18-oz.) bottle barbecue sauce (such as Cattlemen’s Kansas City Classic Barbecue Sauce) |
1 |
(12-oz.) can cola soft drink |
Place pork in a lightly greased 6-qt. slow cooker; pour barbecue sauce and cola over pork. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork. Transfer pork to a cutting board; shred with 2 forks, removing any large pieces of fat. Skim fat from sauce, and stir pork into sauce.
ORANGE-WALNUT SLAW Whisk together 1 tsp. orange zest, 1/4 cup orange juice, 3 Tbsp. sherry vinegar, 1 Tbsp. minced shallot, 1 Tbsp. honey, and 1 tsp. Dijon mustard in a medium bowl. Stir in 3/4 cup coarsely chopped roasted walnuts. Season with table salt and freshly ground black pepper to taste. Toss walnut dressing with 1 (16-oz.) package coleslaw mix and 1 firm Bartlett pear, chopped. MAKES 6 to 8 servings
Speedy Sandwich Sauces
Turn your ho-hum leftover turkey sandwich into a gourmet lunch with our Food Editors’ go-to sandwich condiments. The best part? There’s no shopping needed. Each sauce can be made with ingredients found in your refrigerator. To build a spectacular sandwich, slather any of the sauces below on toasted slices of your favorite bread. Then pile on the leftover turkey and top with thinly sliced red onion, crisp lettuce leaves, and a juicy slice of tomato.
From Deputy Food Director Whitney Wright:
THE CAESAR SPECIAL Stir together 1 cup mayonnaise, 3 Tbsp. grated Parmesan cheese, 1/2 tsp. lemon zest, 2 Tbsp. fresh lemon juice, 1/2 tsp. freshly ground black pepper, and 1/4 tsp. table salt in a small bowl. Refrigerate in an airtight container up to 5 days. MAKES 1 cup
From Test Kitchen Director Robby Melvin:
SOUR CREAM-AND-PICKLED ONION SAUCE Stir together 3/4 cup mayonnaise, 1/2 cup chopped green onions, 1/3 cup minced pickled cocktail onions, 1/4 cup sour cream, and 1 Tbsp. pickled onion juice from jar in a small bowl. Add table salt and freshly ground black pepper to taste. Refrigerate sauce in an airtight container up to 5 days. MAKES 1 cup
From Executive Editor Hunter Lewis:
THREE-MILE THOUSAND ISLAND SAUCE Stir together 1 cup mayonnaise, 1/4 cup ketchup, 1/4 cup minced pickled jalapeño peppers*, 2 Tbsp. prepared horseradish, and 2 to 4 tsp. Asian hot chili sauce (such as Sriracha) in a small bowl. Add table salt to taste. Refrigerate in an airtight container up to 5 days. MAKES 1 cup
*Sweet pickle relish may be substituted.
HOLIDAY
APPETIZERS
MISSISSIPPI’S NEWEST FACE IN FOOD SHARES HER TALENT FOR MINGLING CHERISHED FAMILY RECIPES WITH MODERN HOSPITALITY
My family’s Thanksgiving fare, once a traditional dinner prepared single-handedly by my great-grandmother Mary Strahan, has turned into a collaborative feast that begins the moment everyone arrives home. My contribution is always the relish tray, a platter of finger foods, spreads, fresh rolls, and pickles that stave off anxious appetites and keep everyone out of the kitchen while my mother, grandmother, and aunts finish up dinner.
For me, a great relish tray includes a variety of flavors and textures and has something for everyone, from sweet spreads and tart pickles to savory one-bite appetizers. And, more important, it’s the perfect place to showcase beloved family recipes, like my grandmother’s lemony pear preserves, alongside new traditions like my turnip green pesto. This year, I’m incorporating a spin on the deviled egg that is a nod to my parents’ favorite sandwich, the New Orleans muffuletta, and also making a warm pimiento cheese mini-muffin. And because, as my Nanny Ida says, nothing tastes as wonderful as homemade bread, I’ll bake both my rosemary focaccia and Mrs. Monty’s famous yeast rolls. (The recipe has been in our family for more than 100 years.) Springy rolls are just the thing for sandwiching ham and stacking with a colorful array of condiments.
However you kick off your Thanksgiving tradition, whether it’s with a big relish tray or just a single appetizer, the feast before the feast should be just as memorable as the main event. After all, it’s the first taste that reminds everyone they are home and together again.
Cornmeal Tarts with Ricotta Pimiento Cheese
MAKES 5 DOZEN
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 35 MIN.
Feel free to make and freeze the muffins ahead. Then thaw, fill, and bake before serving.
Preheat oven to 400°. Stir together 2 cups self-rising white cornmeal mix; 2 cups buttermilk; 1/2 cup all-purpose flour; 2 large eggs, lightly beaten; 1/4 cup butter, melted; and 2 Tbsp. sugar just until mois-tened. Spoon batter into 2 lightly greased miniature muffin pans, filling two-thirds full. Bake, in batches, 15 minutes or until golden brown. Cool 5 minutes. Scoop about 1 tsp. from top of each muffin; discard or reserve for another use. Spoon about 1 tsp. Ricotta Pimiento Cheese into each muffin; place on a baking sheet. Bake at 400° for 3 to 4 minutes or until cheese melts.
RICOTTA PIMIENTO CHEESE Stir together 1 cup (4 oz.) shredded pepper Jack cheese, 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/2 cup whole-milk ricotta cheese, 2 Tbsp. mayonnaise, 1 Tbsp. drained diced pimiento, 1/4 tsp. ground black pepper, 1/8 tsp. table salt, and 1/8 tsp. ground red pepper in a small bowl. Store in refrigerator up to 3 days. MAKES about 1 1/2 cups
Zucchini-and-Squash Pickles
MAKES 1 QT.
HANDS-ON 1 HOUR
TOTAL 2 HOURS, 40 MIN.
2 |
medium zucchini (about 12 oz.) |
2 |
medium-size yellow squash (about 12 oz.) |
1 |
red onion, halved and cut into 1/8-inch-thick slices |
|
Parchment paper |
2 1/2 |
Tbsp. kosher salt |
1/2 |
cup apple cider vinegar |
1/2 |
cup rice vinegar |
3/4 |
cup sugar |
1 |
tsp. celery seeds |
1 |
tsp. mustard seeds |
1/4 |
tsp. dry mustard |
1. Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.
2. Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.
Muffuletta Deviled Eggs
Place 12 large eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise; remove yolks. Mash yolks with a fork in a bowl. Stir in 1/4 cup mayonnaise until smooth. Fold in 6 Tbsp. Olive Salad. Spoon mixture into egg white halves. Heat a small skillet over low heat 1 to 2 minutes or until hot. Add 3 oz. very thinly sliced salami, and cook, stirring often, 2 to 3 minutes or until lightly browned and crisp. Remove from skillet, and drain on paper towels. Top eggs with salami and chopped chives. Serve immediately, or cover and chill up to 24 hours.
OLIVE SALAD Pulse 1 (16-oz.) jar mixed pickled vegetables, undrained; 1 (7-oz.) jar pimiento-stuffed Spanish olives, drained; 1 (6-oz.) jar pitted kalamata olives, drained; 2 Tbsp. extra virgin olive oil; 1/2 tsp. drained capers; 1/2 tsp. dried oregano; 1/2 tsp. black pepper; 1 minced garlic clove; 1/8 tsp. paprika; and 1/8 tsp. ground red pepper in a food processor 5 times or until coarsely chopped. Use immediately, or refrigerate up to 1 week. MAKES 4 cups
Pear Preserves
Cook 8 Bartlett pears, peeled and cut into 1/4-inch-thick slices; 3 cups sugar; and 2 thinly sliced lemons in a heavy 3-qt. saucepan over medium heat, stirring often, 5 to 7 minutes or until sugar dissolves. Increase heat to medium-high; cook, stirring occasionally, 30 minutes or until mixture is thick and golden and pears are tender. Cool 10 minutes. Spoon into 3 (1-pt.) widemouthed jars. Store in refrigerator up to 3 weeks. MAKES 3 pt.
Rosemary Focaccia Bread
MAKES 10 TO 12 SERVINGS
HANDS-ON 30 MIN.
TOTAL 3 HOURS
1 |
(1/4-oz.) envelope active dry yeast |
1 2/3 |
cups lukewarm water (100° to 110°) |
4 1/2 |
cups bread flour |
1/4 |
cup extra virgin olive oil |
1 |
Tbsp. table salt |
2 |
Tbsp. fresh rosemary leaves, divided |
3 |
Tbsp. extra virgin olive oil |
1 |
tsp. kosher salt |
1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
3. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.
Pickled Beets
MAKES 4 PT.
HANDS-ON 50 MIN.
TOTAL 1 HOUR, 45 MIN., PLUS 2 DAYS FOR CHILLING
Remove skins from roasted beets while they’re still warm by gently wiping with a paper towel.
4 1/2 |
lb. medium-size fresh beets |
1/2 |
medium-size red onion, thinly sliced |
1 |
tsp. extra virgin olive oil |
1 1/3 |
cups sugar |
1 1/3 |
cups apple cider vinegar |
2 |
Tbsp. kosher salt |
8 |
whole cloves |
4 |
(3-inch) cinnamon sticks |
1. Preheat oven to 400°. Remove tops and ends of beets, and wash. Place beets and onion on a foil-lined baking sheet. Drizzle with oil, and toss to coat. Cover tightly with foil. Bake 40 to 50 minutes or until tender.
2. Transfer beets, onion, and any liquid to a bowl; cool 15 minutes. Peel beets; cut into 1/4-inch-thick slices. Cut slices into 1/4-inch-wide sticks. Layer beets and onion in 4 (1-pt.) widemouthed jars, filling to 1/2 inch from top.
3. Bring sugar, next 2 ingredients, and 1 1/3 cups water to a boil in a medium saucepan, stirring often. Boil 5 minutes or until sugar dissolves. Pour into jars, just covering beet mixture. Discard any remaining vinegar mixture. Add 2 cloves and 1 cinnamon stick to each jar. Cover with lids; screw on bands. Chill 2 days before serving. Store up to 1 month.
Turnip Green Pesto
MAKES ABOUT 2 CUPS
HANDS-ON 15 MIN.
TOTAL 20 MIN.
“My younger cousins enjoy this recipe as much as the adults,” Whitney says. “I’m not sure they know they’re eating their greens!”
1 |
(1-lb.) package fresh turnip greens, chopped |
2 1/2 |
Tbsp. chopped toasted walnuts |
1 |
garlic clove |
3/4 |
tsp. kosher salt |
1/4 |
tsp. black pepper |
6 |
Tbsp. extra virgin olive oil |
3 |
Tbsp. fresh lemon juice |
1 |
Tbsp. honey |
2 |
Tbsp. freshly grated Parmesan cheese |
1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.
Note: We tested with Glory Turnip Greens.
Mrs. Monty’s Rolls
MAKES ABOUT 3 DOZEN
HANDS-ON 40 MIN.
TOTAL 4 HOURS, 10 MIN.
1 |
(1/4-oz.) envelope active dry yeast |
2 |
cups warm water (100° to 110°) |
1/2 |
cup sugar |
3 |
Tbsp. shortening, softened |
1 |
tsp. table salt |
1 |
large egg, lightly beaten |
6 |
to 6 1/2 cups sifted all-purpose flour |
3 |
Tbsp. butter, softened |
2 |
Tbsp. butter, melted |
1. Combine yeast and water in a large bowl; let stand 5 minutes. Stir in sugar and next 3 ingredients. Whisk in 3 cups sifted flour, 1 cup at a time, until combined. Gradually stir in more flour to make a soft dough (about 3 to 3 1/2 cups). Using floured hands, shape dough into a smooth ball. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap. Let rise in a warm place 2 hours or until doubled in bulk.
2. Punch dough down. Roll dough out to 1/4-inch thickness on a floured surface. Cut dough into rounds with a 3-inch round cutter, rerolling scraps once. Lightly press each round into a 4-inch oval. Spread 1/4 tsp. softened butter on half of each oval. Fold unbuttered half over to form a half-moon shape; place 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place 40 minutes or until doubled in bulk.
3. Preheat oven to 375°. Bake, in batches, 14 to 15 minutes or until golden brown. Transfer to a wire rack; brush with melted butter.
GEORGIA
THANKSGIVING
JOIN ONE OF THE SOUTH’S MOST DYNAMIC YOUNG DESIGNERS AT HIS FAMILY TABLE, WHERE OLD SOUTH MIXES WITH NEW
Fall is the season I relish most. Its flavors, scents, textures, colors, and temperance meld together into a tableau of delight, and we kick off the season with a celebratory feast that brings our families and friends together. As I look across my Thanksgiving table here in Middle Georgia, I am filled with nostalgia and flooded with memories—Aunt Irene’s silver, hydrangeas from Granddaddy’s garden, my great-grandmother’s turkey plates, the blue-and-white jars Mimi and Granddaddy found on their honeymoon in Japan. These are the objects that weave together our familial tapestry. They also inform my work. Mixing the old with the new, forging ahead with new traditions while honoring the old, that is my go-to style.
This Thanksgiving will be my family’s first without Mimi, but her cast-iron skillets, roasting pans, silver, and china are all still with us, and so are her down-home recipes. In her kitchen, we will roast a turkey as she did by seasoning it simply with salt and pepper and serving it with an old-fashioned gravy enriched with both giblets and chopped boiled eggs. We’ll also simmer a sweet conserve to spoon over slices of the spiral-cut ham, and we’ll bake her rich, buttermilk-laden cornbread dressing. But without Mimi here at the stove to guide me, I can’t help but wonder if her recipes, what she always referred to as “suggestive guidelines,” will taste the same. “Was Mimi’s cup of sugar a cup proper or a scant cup?” I wonder. “Did she use all the celery in the dressing?”
More important than the dressing’s flavor and the glint of Mimi’s silver and china on the table, what we’ll remember most about her is the way she embodied the very essence of a Southern lady with her generosity of spirit. So as we gather around the table for this feast to begin the season, two words fill my family’s hearts and minds: thanks and giving. Thanks, Mimi, for giving us such a legacy to uphold.
James Farmer is an Editor-at-Large at Southern Living. His most recent book is A Time to Cook: Dishes from My Southern Sideboard.
Salt-and-Pepper Roasted Turkey
MAKES 8 TO 10 SERVINGS
HANDS-ON 20 MIN.
TOTAL 4 HOURS, 25 MIN.
With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt. Season the cavity, gently under the skin, and again on the surface of the skin to enhance the flavor from the skin to the bone.
1 |
(11- to 12-lb.) whole fresh turkey |
1/3 |
cup canola oil, divided |
2 |
Tbsp. kosher salt, divided |
1 |
Tbsp. freshly ground black pepper, divided |
|
Kitchen string |
1. Preheat oven to 325°. Remove giblets and neck from turkey, and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp. pepper under skin and inside cavity.
2. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string; tuck wing tips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.
3. Bake at 325° for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165°. Let stand 20 minutes before carving.
Old-Fashioned Giblet-Egg Gravy
MAKES ABOUT 2 1/2 CUPS
HANDS-ON 30 MIN.
TOTAL 30 MIN.
“My family likes our gravy thin and soupy, but you can thicken yours as desired,” James says. Feel free to omit the egg or giblets, but do start with homemade chicken or turkey stock or the best broth you can buy.
3 |
Tbsp. butter |
1 |
medium-size yellow onion, finely chopped |
2 |
garlic cloves, minced |
3 |
Tbsp. all-purpose flour |
3 |
cups organic chicken broth |
|
Giblets and neck from 1 turkey, finely chopped* |
1 1/4 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
2 |
to 3 Tbsp. dry sherry |
1 |
large hard-cooked egg, peeled and sliced |
Melt butter in a small saucepan over medium heat. Add onion, and sauté 3 to 4 minutes or until tender. Add garlic; sauté 1 minute. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth and next 3 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until giblets are thoroughly cooked and gravy is thickened. Stir in sherry and egg just before serving.
* 1/4 cup each finely chopped chicken gizzards and livers may be substituted.
Ham Glazed With Spiced Plum Conserve
MAKES 8 TO 10 SERVINGS
HANDS-ON 15 MIN.
TOTAL 5 HOURS, 45 MIN., INCLUDING CONSERVE
Any brined, smoked supermarket ham will be welcomed on your holiday table in addition to (or in lieu of) the turkey. If you’re using a spiral ham, there’s no need to score it and stud with cloves.
1 |
(8-lb.) fully cooked, bone-in ham |
1 |
Tbsp. whole cloves |
3 |
cups Spiced Plum Conserve |
Preheat oven to 325°. Place ham in an aluminum foil-lined 13- x 9-inch pan. Make shallow cuts in fat 1 inch apart in a diamond pattern. Insert cloves in centers of diamonds. Pour conserve over ham, add 1/2 cup water to pan, and cover with foil. Bake 4 hours or until a meat thermometer inserted into thickest portion registers 165°, basting with pan juices every hour. Remove from oven, and let stand 15 minutes before serving.
SPICED PLUM CONSERVE
MAKES ABOUT 6 CUPS
HANDS-ON 35 MIN.
TOTAL 1 HOUR, 15 MIN.
Experiment with your favorite seasonal fruit, including muscadines. This conserve also pairs well with roasted or smoked pork shoulder.
6 |
lb. red plums, quartered |
1/2 |
cup apple cider vinegar |
1/4 |
cup whole cloves |
3 |
(3-inch) cinnamon sticks |
3 |
cups sugar |
1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring occasionally; reduce heat to low, and simmer, stirring occasionally, 20 minutes or until mixture thickens. Pour through a fine wire-mesh strainer into a large bowl, discarding solids. Clean Dutch oven. Return plum mixture to Dutch oven.
2. Bring to a boil over medium heat; add sugar, and simmer, stirring often, 10 minutes or until slightly thickened. Let stand 15 minutes. Use immediately, or refrigerate in an airtight container up to 3 weeks.
Mimi’s Cornbread Dressing
MAKES 8 TO 10 SERVINGS
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 5 MIN.
Packaged mixes and store-bought cornbread vary in sweetness and moisture, so for this savory dressing, make yours from scratch. This simple buttermilk skillet version will give your dressing the best texture and flavor.
2 |
Tbsp. canola oil, divided |
2 |
cups self-rising white cornmeal mix |
1 1/3 |
cups buttermilk |
1 |
cup self-rising flour |
2 |
large eggs, lightly beaten |
5 |
to 6 cups reduced-sodium chicken broth |
3/4 |
cup butter, divided |
3 |
cups chopped sweet onion (about 1 large) |
2 |
cups chopped celery |
4 |
large eggs, lightly beaten |
2/3 |
cup chopped fresh flat-leaf parsley |
1 |
Tbsp. chopped fresh sage |
2 |
tsp. chopped fresh thyme |
1 1/2 |
tsp. freshly ground black pepper |
1/2 |
tsp. kosher salt |
1. Preheat oven to 400°. Coat bottom and sides of a 10-inch cast-iron skillet with 1 Tbsp. oil; heat in oven 10 minutes.
2. Meanwhile, stir together cornmeal mix, next 3 ingredients, and remaining 1 Tbsp. oil. Pour batter into hot skillet.
3. Bake at 400° for 30 minutes or until golden. Remove from oven to a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth, 1 Tbsp. at a time, if necessary. (Mixture should resemble wet sand.)
4. Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté 8 to 10 minutes or until tender. Add onion mixture to cornbread mixture.
5. Microwave remaining 1/2 cup butter in a small microwave-safe bowl at HIGH 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13- x 9-inch baking dish.
6. Bake at 400° for 50 minutes to 1 hour or until golden brown. Serve immediately.
A Mess of Greens
MAKES 8 TO 10 SERVINGS
HANDS-ON 25 MIN.
TOTAL 2 HOURS, 30 MIN.
James’ grandmother Mimi always added a knob of butter to her onions to boost the flavor as they browned in oil, and then simmered the greens slowly, adding water as needed to keep them submerged. For serving, James says, “I use my large, enameled cast-iron stew pot. It keeps the greens warm and offers a nice presentation.”
2 |
Tbsp. butter |
3 |
Tbsp. olive oil |
1 |
small sweet onion, diced |
3 |
garlic cloves, minced (about 1 Tbsp.) |
1 |
smoked ham hock (about 12 oz.) |
3 |
(1-lb.) packages fresh collard greens, washed, trimmed, and cut into thin strips |
1/4 |
to 1/2 cup diced jarred jalapeño peppers, drained (optional) |
|
Pepper sauce |
1. Melt butter with oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add ham hock, and gently stir.
2. Add half of collards and 2 cups water. Cover and cook over medium-high heat, stirring occasionally, 10 minutes. Add remaining collards and 8 cups water; bring to a boil. Cover, reduce heat to low, and simmer 2 hours. Stir in jalapeño peppers, if desired. Add table salt and black pepper to taste, and serve with pepper sauce.
Cranberry-Orange Relish
MAKES ABOUT 4 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
The flesh and juice of oranges and a shot of orange liqueur help balance the tartness of cranberries in this coarsely chopped condiment.
1 |
(12-oz.) package fresh or frozen cranberries, thawed |
1 |
orange, unpeeled, seeded, and cut into 6 wedges |
3/4 |
cup chopped toasted pecans |
1/2 |
cup sugar |
1/2 |
cup fresh orange juice |
1 |
Tbsp. orange liqueur (such as Grand Marnier) |
Pulse cranberries in a blender or food processor 4 or 5 times or until coarsely chopped; transfer to a large bowl. Pulse orange wedges 4 or 5 times or until coarsely chopped. Stir pecans, next 3 ingredients, and oranges into cranberries. Serve relish immediately.
Note: To make ahead, prepare as directed, omitting pecans. Cover and chill up to 2 days. Add pecans just before serving.
Ambrosia With Apples
MAKES ABOUT 8 CUPS
HANDS-ON 45 MIN.
TOTAL 1 HOUR, 45 MIN.
Plan on sectioning the citrus and chopping the pineapple ahead of time. If you use canned or jarred fruit, save the juices and add them to the ambrosia.
4 |
oranges, peeled and sectioned |
2 |
grapefruit, peeled and sectioned* |
4 |
cups chopped fresh pineapple (about 1 small pineapple) |
1 |
Fuji or Granny Smith apple, chopped |
2 |
tsp. fresh lemon juice |
1 |
cup frozen grated coconut, thawed |
1/4 |
cup chopped fresh mint |
1. Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice. Cover and chill 1 to 4 hours.
2. Sprinkle fruit mixture with coconut and mint. Gently toss just before serving.
*Blood oranges may be substituted.
Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce
MAKES 20 MINI CAKES
HANDS-ON 15 MIN.
TOTAL 1 HOUR, 30 MIN., INCLUDING GLAZE AND SAUCE
Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.
2 |
cups all-purpose flour |
1 |
cup sugar |
1 |
tsp. baking soda |
1 |
tsp. table salt |
1 |
tsp. ground cinnamon |
1 |
tsp. ground cloves |
1 |
cup vegetable oil |
3 |
large eggs |
1 |
cup buttermilk |
1 |
tsp. vanilla extract |
1 |
cup fig preserves |
1/2 |
cup chopped toasted pecans |
|
|
|
|
|
Garnishes: fresh rosemary sprigs, fresh fig quarters |
1. Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.
2. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.
3. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.
4. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes.
BUTTERMILK GLAZE
MAKES ABOUT 3/4 CUP
HANDS-ON 10 MIN.
TOTAL 20 MIN.
1/2 |
cup sugar |
1/4 |
cup buttermilk |
4 |
Tbsp. butter |
2 |
tsp. cornstarch |
1/4 |
tsp. baking soda |
1 1/2 |
tsp. vanilla extract |
1. Bring sugar and next 4 ingredients to a boil in a small saucepan over medium heat, stirring often.
2. Immediately remove mixture from heat, and cool 10 minutes. Stir in vanilla.
VANILLA HARD SAUCE
MAKES ABOUT 1 1/2 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
1 |
vanilla bean* |
2 |
cups sifted powdered sugar |
1 |
cup butter, softened |
1. Split vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in powdered sugar.
2. Beat butter into sugar mixture at medium speed with an electric mixer until blended.
*1 Tbsp. vanilla extract may be substituted. Omit Step 1. Stir extract into mixture after beating butter and sugar together in Step 2.
TEXAS
THANKSGIVING
FOR TWO AUSTIN CHEFS, TEXAS INGREDIENTS AND BIG FLAVORS ABOUND
It didn’t take long for the two Texans to seek each other out in culinary school in New York back in 2003. Mary Catherine, a native Austinite, was 18 and Andrew (friends call him Drew) Curren, 7 years older, is from Houston. They bonded over a shared passion for honest home cooking. “We talked about what we’d name our restaurant on our first date,” says Drew.
After graduation, they moved to New York City and landed jobs in high-end restaurants. But eventually the two began to long for things that don’t come easy in New York: a backyard, a grill, and a dog. It was time to come home. They moved to Austin in 2008, just as the city was poised for a culinary renaissance.
Since then, Drew has amassed a mini-empire of thoughtful restaurants, including 24 Diner, Easy Tiger, and Arro. And each Thanksgiving, the Currens have a full table of enthusiastic eaters. “A perfect meal at our house begins with bubbles and ends with bourbon,” Mary Catherine says. This year, the Champagne will partner with Chicken Liver Pâté and Cranberry-Pecan Chutney. When it comes to the bird, Drew breaks it down. “The number one question each November is, ‘How do I roast a turkey so it’s perfectly moist?’” The answer is cooking each piece separately to create the perfect level of doneness. Brining and smoking the breast creates a succulent texture; roasting the legs creates deep flavor.
By the time the Pumpkin Cheesecake Tart appears, single-barrel bourbon is poured and friends take turns playing DJ, selecting albums from Drew’s sizable vinyl collection. Looking around, the Currens see a backyard with a grill that gets plenty of use; their dog, Lucy; and an easy, languid meal that starts early and goes late with good friends. They are indeed thankful. It’s good to be home.
Lost in Texas
MAKES 1 SERVING
HANDS-ON 5 MIN.
TOTAL 5 MIN.
This refreshing beer cocktail balances a malty bock-style beer with fruit-tinged apricot brandy.
Combine 6 Tbsp. bock beer, 2 Tbsp. vodka, 2 Tbsp. Italian bitter liqueur, 1 to 2 Tbsp. apricot brandy, 1 Tbsp. fresh lemon juice, and 2 dashes of Angostura bitters in a cocktail shaker. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into a 12- to 16-oz. glass filled with ice. Garnish with an orange peel strip.
Note: We tested with Shiner Bock beer, Tito’s Handmade Vodka, and Averna Amaro Italian bitter liqueur.
Chicken Liver Pâté
MAKES 1 1/2 CUPS
HANDS-ON 35 MIN.
TOTAL 6 HOURS, 45 MIN.
Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.
1 |
lb. chicken livers, trimmed |
2 |
cups milk |
4 |
bacon slices |
2 |
garlic cloves, coarsely chopped |
1 |
jalapeño pepper, seeded and chopped |
1/2 |
tsp. finely chopped fresh thyme |
1/2 |
tsp. finely chopped fresh rosemary |
2 |
Tbsp. butter, melted |
5 |
Tbsp. bourbon |
1 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
2 |
Tbsp. butter, softened |
1. Rinse livers, and pat dry with paper towels. Place livers in a large bowl, and add 1 cup milk; cover and chill 1 hour. Drain livers, and return to bowl. Add remaining 1 cup milk; cover and chill 1 hour. Drain livers, and pat dry with paper towels.
2. Cook bacon in a large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels, reserving drippings in skillet. Finely chop bacon.
3. Cook livers, in batches, in hot drippings over medium heat 2 minutes on each side or until golden brown and done. Remove livers with a slotted spoon, and drain on paper towels. Discard drippings, and wipe skillet clean.
4. Sauté garlic, jalapeño, and next 2 ingredients in melted butter in skillet over medium-high heat 1 to 2 minutes or until fragrant. Stir in bourbon, salt, and pepper; simmer 1 minute. Remove from heat, and cool 10 minutes.
5. Process livers, bacon, and garlic mixture in a food processor 60 to 90 seconds or until smooth. Add softened butter, and process 10 seconds or until blended. Transfer to a bowl; cover and chill 4 hours.
Note: Chopped, cooked bacon may be omitted from the pâté and used as a topping instead, if desired.
Cranberry-Pecan Chutney
MAKES 3 1/2 CUPS
HANDS-ON 25 MIN.
TOTAL 1 HOUR
Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.
1 |
cup apple cider |
3/4 |
cup fresh orange juice |
1/2 |
cup sugar |
1 |
(3-inch) cinnamon stick |
1 |
(1-inch) piece fresh ginger |
1/2 |
tsp. kosher salt |
1/2 |
tsp. whole cloves |
1/8 |
tsp. dried crushed red pepper |
1 |
(12-oz.) package fresh or frozen cranberries |
3/4 |
cup dried apricots, diced |
1/2 |
tsp. loosely packed orange zest |
1/2 |
cup chopped toasted pecans |
1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard.
2. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.
Herb-Roasted Turkey Legs
MAKES 6 SERVINGS
HANDS-ON 20 MIN.
TOTAL 3 HOURS, 30 MIN., PLUS 12 HOURS FOR CHILLING
While cooking a whole bird is traditional, most chefs smartly cook the white and dark meat separately to achieve the best flavor and perfect level of doneness. Brining and smoking the breast and curing and roasting the legs yields the most succulent results.
1/4 |
cup kosher salt |
1/4 |
cup turbinado sugar |
1/4 |
cup fresh thyme leaves |
1/4 |
cup fresh rosemary leaves |
3 |
bay leaves |
2 |
garlic cloves |
6 |
(1- to 1 1/2-lb.) turkey legs |
3/4 |
cup reduced-sodium chicken broth |
1. Process first 6 ingredients in a food processor 40 to 45 seconds or until finely chopped. Place turkey legs in a 13- x 9-inch baking dish, and rub with salt mixture. Cover and chill 12 to 15 hours.
2. Preheat oven to 400°. Transfer turkey to a roasting pan, discarding any accumulated liquid. Pour broth over turkey; let stand 30 minutes. Bake 1 hour.
3. Reduce temperature to 350°. Baste with pan juices, and bake 1 hour and 30 minutes to 1 hour and 45 minutes or until meat pulls away from bone, turning legs every 20 minutes. Let stand 10 minutes before serving.
Note: We tested with Sugar in the Raw turbinado sugar.
Smoked Turkey Breast
MAKES 8 TO 10 SERVINGS
HANDS-ON 20 MIN.
TOTAL 10 HOURS, 5 MIN.
1 |
(64-oz.) bottle apple cider |
3/4 |
cup kosher salt (such as Diamond Crystal) |
1/2 |
cup sugar |
1/4 |
cup apple cider vinegar |
3 |
(4-inch) fresh thyme sprigs |
2 |
(4-inch) fresh rosemary sprigs |
10 |
fresh sage leaves |
1 |
garlic bulb, cut in half crosswise |
4 |
cups ice cubes |
1 |
(5 3/4- to 6-lb.) bone-in turkey breast |
4 |
hickory wood chunks |
1. Bring cider and next 7 ingredients to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
2. Place turkey in brine; cover and chill 5 to 12 hours.
3. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey from brine, and pat dry with paper towels. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
5. Remove turkey, cover loosely with aluminum foil, and let stand 10 to 15 minutes before slicing.
Green Beans with Citrus and Pecans
MAKES 6 TO 8 SERVINGS
HANDS-ON 20 MIN.
TOTAL 2 HOURS, 20 MIN.
A citrus vinaigrette adds fresh zing to crisp-tender green beans.
1 |
shallot, diced |
3/4 |
cup olive oil |
1 |
Tbsp. orange zest |
1/3 |
cup fresh orange juice |
1/3 |
cup fresh lemon juice |
1/4 |
cup cane syrup |
2 |
lb. haricots verts (thin green beans) |
2 |
oranges, sectioned |
1/2 |
cup chopped toasted pecans |
1. Whisk together first 6 ingredients. Add salt and pepper to taste.
2. Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.
Smoked-Oyster-and-Andouille Dressing
MAKES 8 TO 10 SERVINGS
HANDS-ON 1 HOUR
TOTAL 2 HOURS, 10 MIN.
Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.
5 |
cups crumbled cornbread |
8 |
oz. sourdough bread slices, cut into 1/2-inch cubes (5 cups) |
1 |
cup butter |
2 |
cups diced andouille sausage |
2 |
cups chopped onion (about 1 large) |
2 |
cups finely chopped celery (4 to 5 ribs) |
1 |
cup chopped green bell pepper |
1/4 |
cup chopped fresh sage |
2 |
Tbsp. chopped fresh thyme |
2 |
Tbsp. chopped fresh rosemary |
1 |
Tbsp. Cajun blackened seasoning |
1 |
Tbsp. poultry seasoning |
1 |
tsp. black pepper |
3 |
(3.75-oz.) cans smoked oysters, drained |
4 |
cups chicken broth |
4 |
large eggs, lightly beaten |
1. Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.
2. Add onion and next 2 ingredients to butter; sauté 8 minutes or until tender. Add sage and next 2 ingredients, and sauté 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
3. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.
4. Bake, covered, at 400° for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.
Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)
Brussels Sprouts with Ham and Caramelized Onions
MAKES 8 SERVINGS
HANDS-ON 40 MIN.
TOTAL 40 MIN.
Easy seared Brussels sprouts get salty-sweet undertones from crispy ham and long-cooked onions.
4 |
oz. country ham, thinly sliced |
5 |
Tbsp. olive oil, divided |
2 |
lb. fresh Brussels sprouts, trimmed and halved |
2 |
tsp. kosher salt, divided |
2 |
lb. yellow onions, thinly sliced |
1/4 |
cup honey |
1/2 |
tsp. cracked black pepper |
1/4 |
tsp. ground red pepper |
1. Sauté ham in 3 Tbsp. hot oil in a large skillet over medium heat 3 to 5 minutes or until crisp; remove with a slotted spoon, and drain on paper towels.
2. Add Brussels sprouts to skillet, and cook, stirring occasionally, 7 to 8 minutes or until light brown and crisp-tender; toss with 1 tsp. salt. Transfer Brussels sprouts to a bowl. Wipe skillet clean.
3. Heat remaining 2 Tbsp. oil in skillet over medium-high heat; add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, next 2 ingredients, and remaining 1 tsp. salt. Add Brussels sprouts, and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
OVEN-ROASTED BRUSSELS SPROUTS Preheat oven to 425°. Increase olive oil to 7 Tbsp. Heat a 15- x 10-inch jelly-roll pan in oven 10 minutes. Prepare recipe through Step 3, omitting Step 2. Toss sprouts with 2 Tbsp. olive oil, 1/2 tsp. freshly ground black pepper, and 1 tsp. kosher salt. Place sprouts, cut sides down, in hot jelly-roll pan, and bake 20 to 25 minutes. Toss with ham and caramelized onions.
Pumpkin Cheesecake Tart with Honey Swiss Meringue
MAKES 6 TO 8 SERVINGS
HANDS-ON 45 MIN.
TOTAL 13 HOURS, 10 MIN.
Begin with a toasted pecan crust, layer with cream cheese and a classic pumpkin filling, and then gild the lily with a creamy meringue.
TART CRUST
1/2 |
cup chopped toasted pecans |
7 |
Tbsp. butter, softened |
1 |
cup powdered sugar |
1/4 |
tsp. table salt |
1 |
large egg |
1/4 |
tsp. vanilla extract |
2 |
cups all-purpose flour |
CREAM CHEESE LAYER
2 |
(8-oz.) packages cream cheese, softened |
1/2 |
cup granulated sugar |
1 |
large egg |
1 |
tsp. loosely packed orange zest |
PUMPKIN LAYER
1 |
(15-oz.) can pumpkin |
3 |
large eggs |
1/2 |
cup heavy cream |
1/3 |
cup firmly packed light brown sugar |
1 1/2 |
tsp. pumpkin pie spice |
1/2 |
tsp. table salt |
TOPPING
|
1. Prepare Tart Crust: Process pecans in a food processor 10 to 12 seconds or until finely ground.
2. Beat butter at medium speed with an electric mixer 1 minute or until creamy. Gradually add powdered sugar and salt. Add egg, beating just until blended; stir in vanilla. Stir together flour and processed pecans; gradually add to butter mixture, beating at low speed until mixture is no longer crumbly and forms a ball, pulling away from sides of bowl. Press dough on bottom and up sides of a 9-inch deep-dish tart pan with a removable bottom. Chill 1 hour or until firm.
3. Preheat oven to 350°. Line crust with aluminum foil, and fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil; bake 12 to 14 more minutes or until crust is light brown. Cool completely on a wire rack (about 30 minutes). Increase temperature to 425°.
4. Prepare Cream Cheese Layer: Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Stir in orange zest. Spread over bottom of crust.
5. Prepare Pumpkin Layer: Whisk together pumpkin and next 5 ingredients until smooth; pour over cream cheese layer in crust. Cover tart edges with aluminum foil.
6. Bake at 425° for 15 minutes; reduce temperature to 350°, and bake 45 to 55 more minutes or until a knife inserted in center of pumpkin layer comes out clean. Transfer to a wire rack, and cool completely (about 1 hour). Cover and chill 8 to 12 hours.
7. Gently blot any moisture that collected on top of tart during chilling with a paper towel. Spread Honey Swiss Meringue over tart. Brown meringue using a kitchen torch, holding torch 1 to 2 inches from meringue and moving torch back and forth.
HONEY SWISS MERINGUE: Whisk together 2/3 cup clover honey, 4 large egg whites, and 1/4 tsp. table salt. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place honey mixture in top of double boiler over simmering water. Cook, whisking constantly, 10 to 12 minutes or until mixture reaches 160°. Quickly transfer mixture to bowl of a heavy-duty electric stand mixer, and beat, using whisk attachment, until stiff peaks form. MAKES about 4 cups
ALABAMA
THANKSGIVING
JOIN ONE OF THE SOUTH’S PREMIER CHEESEMAKERS AND HER FAMILY FOR A HARVEST FEAST BRIMMING WITH NEW SEASONAL IDEAS
No matter where in the world we are living, we will always gather back at my house for Thanksgiving, my sisters and I promised each other years ago.
Now if only traveling to my home in Huntsville, Alabama, meant visiting from Athens, Georgia, instead of Athens, Greece, where our middle sister, Cynthia, lives. Carol, the youngest, lives in New York City.
I look forward to this day of the year like no other. My family has always centered our time around food, and my sisters and I spend Thanksgiving in the kitchen laughing, playing, cooking, and eating. As the head cook, I season the turkey skin with a homemade citrus salt and stuff the cavity with lemons and oranges as an homage to our Greek father, who always paired grilled and roasted meats with lemons. As Cynthia greets our guests, I keep Carol’s prying hands out of the mixing bowl so she doesn’t add extra spices to the lemony garlic mayonnaise, an aïoli inspired by the Greek yogurt sauce tzatziki that stands in for traditional Southern gravy. Like the cheese I make at my creamery, Belle Chèvre, the menu is fresh and full of modern, playful spins, such as my Stuffing-Stuffed Onions, in which I use hollowed-out roasted onions as mini serving vessels for a simple sage stuffing.
The menu may change from year to year, but one thing will not: My sisters will be home for Thanksgiving. That’s because a promise made by sisters is a promise that is taken seriously.
Tasia Malakasis is the author of Tasia’s Table: Cooking with the Artisan Cheesemaker at Belle Chèvre.
Citrus-Roasted Turkey with Lemon Aïoli
MAKES 10 SERVINGS
HANDS-ON 45 MIN.
TOTAL 5 HOURS
Seasoning with a citrus-salt rub and stuffing the cavity with lemons and oranges imparts fresh flavor and citrus fragrance and keeps the turkey extra juicy.
1 |
(14- to 16-lb.) whole fresh turkey |
|
|
2 |
lemons, quartered |
2 |
small oranges, quartered |
2 |
celery ribs, chopped |
1 |
onion, coarsely chopped |
2 |
Tbsp. chopped fresh oregano |
2 |
tsp. chopped fresh thyme |
2 |
tsp. black pepper |
1/2 |
cup extra virgin olive oil, divided |
6 |
Tbsp. fresh lemon juice, divided |
1 1/2 |
tsp. kosher salt, divided |
|
Kitchen string |
3 |
Tbsp. fresh orange juice |
2 |
cups reduced-sodium chicken broth |
|
1. Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Rub 4 Tbsp. Citrus-Salt Rub into cavity. Rub skin with remaining rub. Cover and chill 18 to 24 hours.
2. Preheat oven to 350°. Rinse turkey; drain cavity well, and pat dry. Toss together lemons, next 6 ingredients, 1/4 cup olive oil, 3 Tbsp. lemon juice, and 1 tsp. salt in a large bowl; spoon mixture into cavity of turkey.
3. Tie ends of legs together with kitchen string; tuck wing tips under. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan.
4. Whisk together orange juice, remaining 3 Tbsp. lemon juice and 1/2 tsp. salt in a bowl; gradually whisk in remaining 1/4 cup oil until blended. Brush half of orange juice mixture over turkey.
5. Bake at 350° on lowest oven rack 1 hour. Brush remaining orange juice mixture over turkey, and bake 45 more minutes. Pour 1 cup broth into pan; bake 45 minutes. Pour remaining 1 cup broth into pan; bake 45 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°. Remove from oven, reserving pan juices. Cover loosely with foil; let stand 30 minutes. Transfer to a platter; serve with pan juices and Lemon Aïoli.
CITRUS-SALT RUB Stir together 1/3 cup kosher salt; 2 Tbsp. each chopped fresh oregano, lemon zest, orange zest, and minced garlic; and 1 Tbsp. freshly ground black pepper. MAKES 3/4 cup
LEMON AÏOLI: Whisk together 1 cup mayonnaise, 2 tsp. lemon zest, 3 Tbsp. fresh lemon juice, 2 tsp. Dijon mustard, and 4 small minced garlic cloves. Add salt and pepper to taste.MAKES 1 1/4 cups
Kale-and-Collards Salad
MAKES 8 TO 10 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 35 MIN.
When making this bracing salad, dress the kale and collards in advance to tenderize them.
1 |
bunch fresh collard greens (about 8 oz.) |
1 |
bunch Tuscan kale (about 8 oz.) |
3/4 |
cup sweetened dried cranberries |
|
|
3 |
Bartlett pears, sliced |
2 |
avocados, peeled and diced |
1 |
Tbsp. fresh lemon juice |
1 |
small head radicchio, shredded |
3/4 |
cup chopped toasted pecans |
6 |
cooked bacon slices, crumbled |
1. Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.
2. Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.
LEMON DRESSING Whisk together 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 2 tsp. Dijon mustard; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper in a small bowl; add 1/2 cup olive oil in a slow, steady stream, whisking constantly until smooth. MAKES about 1 cup
ENJOY!
Persimmon Salsa
Stir together 4 ‘Fuyu’ persimmons (about 6 oz. each), peeled and chopped; 1/4 cup chopped red onion; 1/4 cup chopped fresh cilantro; 1 jalapeño pepper, seeded and minced; 2 Tbsp. fresh lime juice; 1 Tbsp. olive oil; and salt and pepper to taste. Serve with tortilla chips. MAKES about 3 1/2 cups. HANDS-ON 10 min., TOTAL 10 min.
Corn Pudding
MAKES 8 SERVINGS
HANDS-ON 25 MIN.
TOTAL 1 HOUR, 25 MIN.
This is the one dish that Tasia’s son, Kelly, requests every Thanksgiving. Take one bite of the rich custard and you’ll know why.
1/2 |
cup unsalted butter |
5 |
cups fresh yellow corn kernels |
1 |
cup diced yellow onion |
4 |
large eggs |
1 |
cup milk |
1 |
cup half-and-half |
1 |
cup softened goat cheese |
3 |
Tbsp. chopped fresh basil |
1 |
Tbsp. sugar |
1 |
Tbsp. kosher salt |
3/4 |
tsp. freshly ground black pepper |
1 |
cup (4 oz.) shredded extra-sharp Cheddar cheese |
1. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat; add corn and onion, and sauté 4 minutes. Remove from heat, and cool 10 minutes.
2. Meanwhile, whisk together eggs and next 2 ingredients in a large bowl; gradually whisk in goat cheese until blended. Whisk in basil and next 3 ingredients; stir in corn mixture and 3/4 cup Cheddar cheese until blended. Spoon mixture into a lightly greased 2-qt. baking dish; sprinkle with remaining 1/4 cup Cheddar cheese.
3. Bake at 350° for 40 to 45 minutes or until golden brown and a knife inserted in center comes out clean. Remove from oven to a wire rack, and cool 15 minutes.
Roasted Root Vegetables
MAKES 6 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 45 MIN.
Use any 4-lb. combo of hardy root vegetables to make this simple side.
1 |
lb. turnips |
1 |
lb. rutabagas |
1 |
lb. carrots |
1 |
lb. parsnips |
3 |
shallots, halved |
1/2 |
cup olive oil |
2 |
Tbsp. chopped fresh rosemary |
2 |
tsp. kosher salt |
1 |
tsp. black pepper |
8 |
garlic cloves |
Preheat oven to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.
Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.
Stuffing-Stuffed Onions
MAKES 8 SERVINGS
HANDS-ON 45 MIN.
TOTAL 2 HOURS
Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version.
8 |
small yellow onions (about 2 1/4 lb.) |
1 1/2 |
cups organic chicken broth, divided |
1/2 |
cup butter, divided |
2 |
celery ribs, thinly sliced |
1/4 |
cup finely chopped fresh flat-leaf parsley |
1 |
Tbsp. finely chopped fresh sage |
2 1/2 |
cups fresh French-bread breadcrumbs, toasted |
1 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
1. Preheat oven to 425°. Cut a thin slice from bottom (rounded end) of each onion, forming a base for onions to stand. Cut 1/2 inch from sprout end of each onion, and discard. Peel onions. Remove and reserve center of each onion, leaving 2 layers of onion as a thick shell. Finely chop 1 cup reserved onion centers. Reserve remaining onion centers for another use, if desired.
2. Place hollowed onions in a 2-qt. baking dish, and add 1 cup broth. Cut 2 Tbsp. butter into 8 pieces, and place 1 piece in each onion. Cover with aluminum foil, and bake at 425° for 25 to 30 minutes or until shells are tender. Remove from oven to a wire rack, and cool 20 minutes.
3. Pour liquid from onions into a measuring cup, and add broth (about 1/4 cup) to equal 1 cup. Reduce oven temperature to 350°.
4. Melt 4 Tbsp. butter in a large skillet over medium-high heat; add celery and 1 cup chopped onion, and sauté 5 minutes or until tender. Stir in parsley and sage, and cook, stirring constantly, 1 minute or until fragrant. Stir in breadcrumbs, salt, pepper, and 1 cup reserved broth mixture. Remove from heat.
5. Fill hollowed onions with stuffing, and place in a shallow 9-inch baking dish or pie plate. Add remaining 1/4 cup broth to pan. Bake at 350° for 30 to 35 minutes or until stuffing is golden brown and thoroughly heated. Transfer to a serving platter. Stir remaining 2 Tbsp. butter into cooking liquid, and spoon over onions.
Sweet Potato Gratin
MAKES 8 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 35 MIN.
You’ll know when the potatoes are perfectly cooked when a table knife slides easily through the center.
Preheat oven to 400°. Cut 2 large sweet potatoes (about 2 lb.) and 2 large russet potatoes (about 1 3/4 lb.) into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and 1 1/2 tsp. table salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup (4 oz.) shredded Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with 1/2 cup (2 oz.) more shredded Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
Carrot Cake with Chèvre Frosting
MAKES 8 SERVINGS
HANDS-ON 40 MIN.
TOTAL 2 HOURS, 35 MIN.
Substituting goat cheese for the standard cream cheese gives this frosting an extra-tangy kick.
CAKE
|
Parchment paper |
2 |
cups all-purpose flour |
2 |
tsp. baking soda |
1 |
tsp. table salt |
1 |
tsp. ground cinnamon |
2 |
cups sugar |
1 1/4 |
cups canola oil |
3 |
large eggs |
3 |
cups grated carrots |
1 |
(8-oz.) can crushed pineapple in juice, drained |
1 1/4 |
cups coarsely chopped walnuts, toasted |
2 |
Tbsp. minced fresh ginger |
FROSTING
8 |
oz. goat cheese or cream cheese, softened |
1/2 |
cup butter, softened |
1 |
(16-oz.) package powdered sugar |
1 |
vanilla bean |
|
Garnishes: walnuts, carrot curls |
1. Prepare Cake: Preheat oven to 350°. Grease 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
2. Stir together flour and next 3 ingredients.
3. Whisk together sugar and oil in a large bowl until well blended. Add eggs, 1 at a time, whisking until blended after each addition. Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.
4. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
5. Prepare Frosting: Beat goat cheese and butter at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition.
6. Split vanilla bean; scrape seeds into goat cheese mixture. Beat 30 seconds to 1 minute or until frosting is light and fluffy. Spread 1/2 cup frosting between cake layers; spread remaining frosting on top and sides of cake.
Fresh Berry Topping
Use this sweet topper as the crown jewel on a purchased or homemade cheesecake. (Visit southernliving.com/cheesecake for recipes.) Also use the fruit over pancakes or ice cream.
Arrange 4 cups assorted fresh berries, pitted cherries, or sliced strawberries over cheesecake. Stir together 1/2 cup seedless blackberry jam and 1/4 cup orange liqueur; drizzle over fruit. Garnish with fresh mint.
PIES
SHOW OFF WITH TWO SOUTHERN SPECIALTIES: HOMEMADE PIE AND HEIRLOOM CHINA
Coconut-Pumpkin Chiffon Pie
MAKES 8 TO 10 SERVINGS
HANDS-ON 35 MIN.
TOTAL 2 HOURS, 15 MIN.
Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.
1/2 |
cup milk |
2 |
envelopes unflavored gelatin |
1 |
(15-oz.) can pumpkin |
1 |
tsp. ground cinnamon |
1/2 |
tsp. table salt |
1/2 |
tsp. ground nutmeg |
1/2 |
tsp. ground ginger |
4 |
large pasteurized eggs, separated |
1 |
cup plus 3 Tbsp. sugar, divided |
1 1/4 |
cups sweetened shredded coconut, divided |
1 |
cup graham cracker crumbs |
5 |
Tbsp. butter, melted |
2 |
cups heavy cream |
2 |
tsp. vanilla extract |
1. Preheat oven to 350°. Whisk together milk and gelatin in a 3-qt. saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, 1 minute or until gelatin dissolves. Stir in pumpkin, next 4 ingredients, egg yolks, and 1/2 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until slightly thickened. (Do not boil.) Transfer to a bowl; chill 40 minutes or to room temperature, stirring halfway through.
2. Meanwhile, place coconut in a single layer on a baking sheet, and bake at 350° for 8 to 10 minutes or until golden, stirring occasionally.
3. Stir together graham cracker crumbs, butter, 1 Tbsp. sugar, and 1 cup coconut. Press mixture into a 10-inch pie plate. Freeze 10 minutes or until ready to use.
4. Beat egg whites at high speed with a heavy-duty electric stand mixer, using whisk attachment, 8 minutes or until soft peaks form. Add 1/4 cup sugar, and beat 2 to 3 minutes or until stiff peaks form.
5. Gradually fold egg whites into pumpkin mixture. Pour into crust. Chill 2 hours or until set.
6. Beat cream and vanilla at medium speed 1 to 2 minutes or until soft peaks form. Add remaining 6 Tbsp. sugar, and beat 1 to 2 minutes or until stiff peaks form. Top pie with cream mixture and remaining 1/4 cup coconut. Serve immediately.
Recipe from Barbara Delaney, Columbia, MD
Mocha-Espresso Cream Pie
MAKES 6 TO 8 SERVINGS
HANDS-ON 20 MIN.
TOTAL 5 HOURS, 5 MIN.
CRUST
1 |
(9-oz.) package chocolate wafers |
1/2 |
cup finely chopped toasted pecans |
1/2 |
cup butter, melted |
FILLING
2/3 |
cup sugar |
1/4 |
cup cornstarch |
2 |
Tbsp. instant espresso |
2 |
cups half-and-half |
4 |
large egg yolks |
2 |
oz. bittersweet chocolate baking squares, chopped |
2 |
Tbsp. butter |
TOPPING
|
Coffee Whipped Cream |
1. Prepare Crust: Preheat oven to 350°. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.
COFFEE WHIPPED CREAM Beat 2 cups heavy cream and 1 Tbsp. coffee liqueur at medium-high speed with an electric mixer until foamy; gradually add 1/3 cup sugar, beating until soft peaks form. MAKES about 3 1/2 cups
Note: We tested with Kahlúa coffee liqueur.
Salted Caramel-Chocolate Pecan Pie
MAKES 8 SERVINGS
HANDS-ON 25 MIN.
TOTAL 1 HOUR, 20 MIN.
A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.
CHOCOLATE FILLING
1 1/2 |
cups sugar |
3/4 |
cup butter, melted |
1/3 |
cup all-purpose flour |
1/3 |
cup 100% cacao unsweetened cocoa |
1 |
Tbsp. light corn syrup |
1 |
tsp. vanilla extract |
3 |
large eggs |
1 |
cup toasted chopped pecans |
1 |
(9-inch) unbaked deep-dish piecrust shell |
SALTED CARAMEL TOPPING
3/4 |
cup sugar |
1 |
Tbsp. fresh lemon juice |
1/3 |
cup heavy cream |
4 |
Tbsp. butter |
1/4 |
tsp. table salt |
2 |
cups toasted pecan halves |
1/2 |
tsp. sea salt |
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
Note: We tested with Hershey’s 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.
Pear-Rosemary Pie with Cheddar Crust
MAKES 8 SERVINGS
HANDS-ON 30 MIN.
TOTAL 3 HOURS
Cheddar cheese gives this crust a unique, out-of-this-world flakiness.
2 1/2 |
cups all-purpose flour |
1/8 |
tsp. table salt |
3 |
Tbsp. granulated sugar, divided |
1 |
cup finely grated sharp Cheddar cheese |
1 |
cup cold butter, cut into 1/2-inch cubes |
3 |
Tbsp. cold heavy cream |
4 |
to 5 Tbsp. ice-cold water |
3 1/4 |
lb. Bartlett pears, peeled and sliced |
1/3 |
cup firmly packed light brown sugar |
2 1/2 |
Tbsp. cornstarch |
2 |
Tbsp. fresh lemon juice |
1 1/2 |
tsp. vanilla extract |
1 |
tsp. chopped fresh rosemary |
1/4 |
tsp. table salt |
1 |
large egg, lightly beaten |
1. Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined. Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture; pulse 4 or 5 times or just until moist clumps form. Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and chill 30 minutes.
2. Meanwhile, stir together pears, next 6 ingredients, and remaining 1 Tbsp. granulated sugar in a large bowl.
3. Preheat oven to 400°. Roll 1 dough disk into a 12 1/2-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear mixture into crust.
4. Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into 6 (2 1/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to cover pie.) Whisk together egg and 2 Tbsp. water. Brush lattice with egg mixture.
5. Bake at 400° for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour.
PEAR-CHERRY PIE WITH CHEDDAR CRUST Prepare as directed, adding 1 cup dried cherries to pear mixture and increasing cornstarch to 1/4 cup.
Apple Slab Pie
MAKES 12 TO 14 SERVINGS
HANDS-ON 35 MIN.
TOTAL 3 HOURS, 5 MIN.
Baked in a jelly-roll pan, this rectangular pie feeds a crowd.
CRUST
5 |
cups all-purpose flour |
2 |
Tbsp. granulated sugar |
1 |
Tbsp. ground cinnamon |
1 |
tsp. table salt |
2 |
cups cold butter, cubed |
1 1/2 |
cups ice-cold water |
FILLING
2 |
Tbsp. butter |
3 |
lb. tart apples, peeled and sliced (about 6 large) |
1 |
cup dried cranberries |
1/2 |
cup firmly packed dark brown sugar |
1/2 |
cup amaretto liqueur (optional) |
6 |
Tbsp. cornstarch |
3 |
Tbsp. fresh lemon juice |
1 1/2 |
tsp. table salt |
1 |
tsp. ground ginger |
1 |
tsp. ground cinnamon |
1 |
tsp. ground allspice |
REMAINING INGREDIENTS
2 |
Tbsp. heavy cream |
1 |
large egg |
1. Prepare Crust: Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until butter is pea-sized. Gently stir in 3/4 cup ice-cold water until blended. Add remaining 3/4 cup ice-cold water, and stir until a dough forms. Shape into a ball, using your hands. (If dough feels dry, add up to 4 Tbsp. cold water, 1 Tbsp. at a time, until dough comes together. Butter should not be fully incorporated into dough; you will be able to see small butter pieces.)
2. Turn dough out onto a floured surface, and knead lightly 10 times or until dough begins to look smooth. Divide in half, and shape into two 7- x 5-inch rectangles. Wrap rectangles in plastic wrap, and chill 1 hour.
3. Prepare Filling: Melt 2 Tbsp. butter in a Dutch oven or large saucepan over medium heat. Add apples; cook, stirring occasionally, 3 minutes. Increase heat to medium-high, and add cranberries and next 8 ingredients. Cook, stirring occasionally, 3 minutes. Remove from heat, and chill 20 minutes.
4. Assemble Pie: Preheat oven to 375°. Line a 15- x 10-inch jelly-roll pan with 2 layers of aluminum foil, allowing 2 to 3 inches to extend over short sides.
5. Roll 1 dough rectangle into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Transfer to prepared pan, allowing dough to hang over edges. Gently press dough into corners of pan. Top with apple mixture. Chill until ready to use.
6. Whisk together cream and egg. Roll remaining dough into a 20- x 15-inch rectangle (about 1/4 inch thick) on lightly floured surface. Place dough over apple mixture. Trim excess dough from top and the bottom crusts; crimp edges. Cut slits in top for steam to escape. Brush with egg mixture.
7. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden and bubbly. Cool on a wire rack 10 minutes. Lift pie from pan, using foil sides as handles, and transfer to wire rack. Serve warm or at room temperature.
Note: Dough may be chilled up to 3 days or frozen up to 1 month.
Apple Butter Pie
MAKES 8 SERVINGS
HANDS-ON 15 MIN.
TOTAL 2 HOURS, 50 MIN.
8 |
oz. gingersnaps |
3 |
Tbsp. butter, melted |
1 |
(14-oz.) can sweetened condensed milk |
1 |
cup spiced apple butter |
3 |
large egg yolks |
1 1/2 |
tsp. apple cider vinegar |
|
Garnishes: whipped cream, crumbled gingersnaps |
1. Preheat oven to 350°. Pulse gingersnaps in a food processor 20 times or until finely ground. With processor running, pour butter through food chute, processing until blended. Press mixture into a 9-inch pie plate.
2. Bake at 350° for 15 minutes. Cool on a wire rack 5 minutes.
3. Meanwhile, whisk together sweetened condensed milk and next 3 ingredients. Pour into prepared crust. Bake at 350° for 15 minutes. Chill 2 to 24 hours.
Note: We tested with Smucker’s Spiced Apple Butter.
Recipe from Sheri Castle, Chapel Hill, NC
Sliced Sweet Potato Pie
MAKES 8 SERVINGS
HANDS-ON 20 MIN.
TOTAL 3 HOURS, 15 MIN.
We love the layered look of this ever-so-sweet streusel-topped treat.
1/2 |
(14.1-oz.) package refrigerated piecrusts |
2 1/2 |
lb. small, slender sweet potatoes, peeled and cut into 1/8-inch to 1/4-inch rounds |
1/2 |
cup granulated sugar |
2 |
(4- x 1-inch) orange peel strips |
1/2 |
cup firmly packed light brown sugar |
2 |
Tbsp. all-purpose flour |
2 |
tsp. pumpkin pie spice |
1 |
tsp. loosely packed orange zest |
1/2 |
tsp. table salt |
|
1. Preheat oven to 375°. Fit piecrust into a 9-inch deep-dish pie plate; fold edges under, and crimp. Bring potatoes, next 2 ingredients, and 1 cup water to a boil in a Dutch oven. Cover, reduce heat to medium, and simmer 6 minutes or until potatoes are just tender.
2. Transfer potatoes to a large colander, reserving cooking liquid. Rinse potatoes with cold water. Transfer cooking liquid and orange peel strips to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 10 to 12 minutes or until reduced to 1/4 cup. Reserve 2 Tbsp. potato-orange liquid; discard remaining liquid.
3. Transfer potatoes to a bowl; toss with brown sugar, next 4 ingredients, and reserved 2 Tbsp. potato-orange liquid. Spoon into crust; sprinkle with streusel.
4. Bake at 375° for 1 hour and 5 minutes to 1 hour and 15 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Cool completely.
STREUSEL TOPPING Stir together 3/4 cup coarsely chopped pecans, 1/4 cup plus 1 Tbsp. all-purpose flour, 1/4 cup firmly packed light brown sugar, 3 Tbsp. melted butter, 1 Tbsp. granulated sugar, 1/4 tsp. pumpkin pie spice, and 1/8 tsp. table salt. Let stand 30 minutes. Crumble into small pieces. MAKES 1/4 cups
Recipe from Sheri Castle, Chapel Hill, NC
HOW TO MAKE THE MOST OF YOUR GREATEST KITCHEN ALLY: THE FREEZER
1 CAKES AND PIE DOUGH Get a jump start on dessert. Wrap each baked layer of cake or disk of uncooked pie dough tightly in plastic wrap, and freeze in zip-top freezer bags.
2 CASSEROLES Save time (and dirty dishes!) with lidded bakeware that goes from oven to freezer to fridge with ease ($14.95; crateandbarrel.com).
3 SMALL SERVINGS Portion individual servings and freeze in containers that are freezer- and microwave-safe. This allows you to reheat dinner for one, two, or the entire family. (Five 24-oz. containers start at $2.57. Visit glad.com for a list of online retailers.)
4 LIQUID ASSETS Small plastic freezer jars are perfect for stocks, gravies, cranberry sauces, or individual portions of soups and stews. Liquids expand when frozen, so leave 1/2 inch of headspace below the rim of the container. (Three 8-oz. plastic jars start at $3.99 at kmart.com.)
5 SINGLE ITEMS To freeze big items like cooked potatoes (recipe on page 285) and meatballs, arrange in a single layer on a jelly-roll pan, and freeze 1 to 2 hours; transfer to a zip-top bag. You’ll avoid one frozen mass, plus single servings thaw faster.
6 FAMILY-SIZE PORTIONS Use empty cereal boxes to save space. Line an upright box with a zip-top bag (like lining a trash can). Fill, then seal the bag and freeze flat while still in the box. Once frozen, remove the bag from the box and stack.
Fool your crowd into thinking you spent all day at the stove with these easy, freezer-friendly recipes. Find more smart freezer tips and techniques on previous page.
Jambalaya
MAKES 8 TO 10 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR
Build deep flavors by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices.
1 |
lb. andouille sausage, sliced |
2 |
Tbsp. canola oil |
2 |
cups diced sweet onion |
1 |
cup diced celery |
1 |
large red bell pepper, diced |
4 |
garlic cloves, minced |
1 |
bay leaf |
2 |
tsp. Creole seasoning |
1 |
tsp. dried thyme |
1 |
tsp. dried oregano |
2 |
(10-oz.) cans diced tomatoes and green chiles, drained |
3 |
cups chicken broth |
2 |
cups uncooked long-grain rice |
2 |
cups shredded cooked chicken |
1 |
lb. peeled, medium-size raw shrimp, deveined |
1/2 |
cup chopped fresh flat-leaf parsley |
|
Garnish: chopped green onions |
1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
COOKED RICE
Make a double batch to spin this inexpensive staple into countless meals. Cool the rice, portion, and freeze in a zip-top freezer bag. To reheat: Transfer rice to a bowl, and sprinkle with water. Cover with a paper towel; microwave on HIGH 2 minutes.
Sausage-and-Grits Quiche
MAKES 6 SERVINGS
HANDS-ON 35 MIN.
TOTAL 2 HOURS, 10 MIN.
Impress your brunch company with this clever, simple spin on a traditional quiche.
1 |
(10-oz.) package frozen chopped spinach |
1 |
(16-oz.) package ground pork sausage |
2 |
cups reduced-sodium chicken broth |
1 |
cup whipping cream |
1/2 |
tsp. table salt |
1 |
cup uncooked regular grits |
1 |
cup grated Asiago cheese |
1/4 |
tsp. ground black pepper |
1 |
cup (4 oz.) freshly shredded white Cheddar cheese, divided |
3 |
large eggs, lightly beaten |
1 1/2 |
Tbsp. plain white cornmeal |
1. Thaw spinach; drain well, pressing between paper towels.
2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.
3. Preheat oven to 350°. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)
4. Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
5. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.
6. Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.
To Freeze: Prepare recipe as directed through Step 5. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.
Note: Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.
Four-Ingredient Slow-Cooker Pot Roast
MAKES 6 TO 8 SERVINGS
HANDS-ON 20 MIN.
TOTAL 8 HOURS, 20 MIN.
For freezing instructions, see our tip below.
1 |
(3- to 4-lb.) chuck roast, trimmed |
1 |
Tbsp. canola oil |
1 |
(12-oz.) can beer |
1 |
(0.7-oz.) envelope Italian dressing mix |
Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.
SLOW-COOKED MEATS
Freeze pot roasts and braised pork shoulders in their cooking liquid—it preserves the juicy flavor and tender texture while guarding against freezer burn. Portion cooled meat into zip-top freezer bags, add cooking liquid, and freeze up to 1 month.
Curried Chicken Chowder
MAKES ABOUT 16 CUPS
HANDS-ON 40 MIN.
TOTAL 1 HOUR
2 |
cups diced sweet onion (about 1 large) |
1 |
cup diced celery |
1 |
cup diced carrots |
2 |
Tbsp. canola oil |
2 |
garlic cloves, minced |
6 |
cups chicken broth |
1 |
lb. Yukon gold potatoes, peeled and cubed |
1 |
lb. sweet potatoes, peeled and cubed |
4 |
cups shredded cooked chicken |
3 |
cups fresh yellow corn kernels (about 6 ears) |
2 |
cups uncooked, shelled frozen edamame (green soybeans) |
1 |
(13.5-oz.) can unsweetened coconut milk |
1 |
Tbsp. curry powder |
2 |
tsp. table salt |
1 |
tsp. ground black pepper |
|
Toppings: toasted coconut, green onions, peanuts, lime wedges |
Sauté first 3 ingredients in hot oil in a large Dutch oven or stockpot over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and next 9 ingredients; bring to a boil, stirring often. Reduce heat to medium, and simmer, stirring occasionally, 20 to 25 minutes or until vegetables are tender. Season with salt and pepper to taste. Serve with desired toppings.
To Freeze: Cool hot soup completely. Transfer to airtight containers or zip-top freezer bags. Freeze up to 1 month. Thaw in refrigerator 8 hours.
Twice-Baked Potatoes Four Ways
MAKES 8 POTATOES
HANDS-ON 15 MIN.
TOTAL 1 HOUR, 40 MIN.
4 |
(10- to 12-oz.) russet potatoes |
1/2 |
(8-oz.) package 1/3-less-fat cream cheese, cubed and softened |
1/2 |
cup milk |
|
Desired Potato Filling |
1. Preheat oven to 400°. Pierce potatoes several times with a fork, and bake directly on oven rack 1 hour or until potatoes are tender. (Baking directly on the rack keeps skins crisp and firm to hold the filling.) Cool 10 minutes.
2. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, cream cheese, and milk; stir in desired Potato Filling. Spoon mixture into potato shells, and place on a lightly greased baking sheet.
3. Bake at 400° for 15 to 20 minutes or until thoroughly heated.
To Freeze: Prepare through Step 2. Freeze potatoes on a baking sheet 1 hour or until firm. Wrap each potato in plastic wrap, place in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator overnight. To serve, unwrap potatoes, and bake at 350° for 45 minutes or until hot. Or microwave at HIGH 5 minutes or until hot, checking at 1-minute intervals.
Potato Fillings
CHICKEN, BROCCOLI, CHEDDAR: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 1 small onion, diced, and 1 (10-oz.) package frozen chopped broccoli, thawed and drained; sauté 5 minutes or until tender. Stir together broccoli mixture, 2 cups chopped cooked chicken, 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, 3/4 tsp. table salt, and 1/2 tsp. freshly ground black pepper. TOTAL TIME 20 min.
BBQ PORK AND PEPPER JACK: Stir together 2 cups (about 1/2 lb.) chopped barbecued pork (without sauce), 1 1/2 cups (6 oz.) shredded pepper Jack cheese, 1/3 cup minced green onions, and 4 tsp. Ranch dressing mix. Serve potatoes with barbecue sauce. TOTAL TIME 10 min.
CARAMELIZED ONION, BACON, AND GOAT CHEESE: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 2 cups chopped red onion and 2 tsp. sugar, and sauté 10 to 12 minutes or until caramelized. Stir in 2 Tbsp. dry sherry, and cook 1 minute or until liquid evaporates, stirring to loosen particles from bottom of skillet. Stir together onion mixture; 1 (4-oz.) goat cheese log, softened; 8 cooked and crumbled bacon slices; 2 Tbsp. chopped fresh thyme; 3/4 tsp. salt; and 1/2 tsp. ground black pepper. TOTAL TIME 20 min.
Thanksgiving Appetizers
A taste of who and what online got the most raves in the Southern Living Test Kitchen
From the Kitchen of
MARINA DELIO
YUMMYMUMMYKITCHEN.COM
SANTA BARBARA, CA
“These cranberries look like beautiful little jewels and can be prepared two days in advance.” Serve them with baked Brie or as a pretty garnish for cakes or pies.
SPARKLING CRANBERRIES
Cook 1 cup pure maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don’t let syrup get too hot or cranberries will pop.) Remove from heat; stir in 2 cups fresh cranberries. Cover and chill 8 to 12 hours. Place 1 cup sugar in a large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to sugar; gently toss to coat. Repeat with remaining cranberries. Place cranberries in a single layer on a parchment paper-lined baking sheet; let stand until completely dry. MAKES 2 cups
From the Kitchen of
MEG VAN DER KRUIK
BEARDANDBONNET.COM
ATLANTA, GA
“This is my go-to fall snack when I’m craving guilty pleasures like pumpkin pie, because I could eat a whole pie by myself!”
PUMPKIN PIE-SPICED TRAIL MIX
Preheat oven to 350°. Spread 1 cup raw pecan halves, 1/2 cup raw cashews, and 1/2 cup raw almonds in a single layer on a parchment paper-lined baking sheet. Bake 10 minutes or until lightly toasted and fragrant, stirring once. Remove from oven, and transfer to a bowl. Reduce oven temperature to 300°. Bring 1/4 cup maple syrup, 1 tsp. vanilla extract, 1/4 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, and a pinch each of ground cloves and table salt to a rolling boil in a saucepan over medium-high heat. Drizzle hot syrup over nut mixture in bowl; toss to coat. Spread coated nut mixture in a single layer on same parchment-lined baking sheet. Bake at 300° for 25 to 30 minutes or until glaze begins to harden. Spread mixture onto lightly greased parchment paper, and cool completely. Transfer to a bowl, and stir in 1/4 cup each dried cranberries and 1/2-inch-thick crystallized ginger slices. MAKES about 3 cups
From the Kitchen of
Nealey Dozier
DIXIECAVIAR.COM
ATLANTA, GA
“This bruschetta is great for holiday gatherings. It’s hearty enough to satisfy but not decadent enough to distract from the main event.”
Mushroom-and-Arugula Bruschetta
Preheat oven to 350°. Bake 4 (1/2-inch-thick) sourdough bread slices on a wire rack on a baking sheet 12 to 14 minutes or until toasted. Meanwhile, melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 1 large shallot, minced, and cook, stirring often, 4 to 5 minutes or until softened. Add 1 (8-oz.) package sliced fresh mushrooms, and cook 8 to 10 minutes or until golden brown and tender. Stir in 1 Tbsp. all-purpose flour, and cook, stirring constantly, 2 minutes or until blended. Add 3 Tbsp. sherry, and cook, stirring constantly, 1 to 2 minutes or until liquid evaporates. Add 1/2 cup vegetable broth, and simmer 3 to 4 minutes or until sauce thickens. Stir in 1 Tbsp. chopped fresh flat-leaf parsley and 2 tsp. fresh lemon juice. Add table salt and black pepper to taste. Remove from heat, and let stand 5 minutes. Toss 2 cups baby arugula with 2 tsp. olive oil. Spoon one-fourth of mushroom mixture onto each piece of toast. Top each with 1/2 cup arugula mixture and 1 (1-oz.) goat cheese slice. Add desired amount of table salt and black pepper; serve immediately. MAKES 4 servings
A Note from Nealey: “For an extra layer of flavor, rub toasted bread with a garlic clove and brush with olive oil, or stir a dollop of sour cream into the mushroom mixture after cooking.”
