Cranberry, Ginger, and Orange Chutney
This chunky cranberry chutney is super-fresh-tasting because the cranberries are simmered briefly and the orange sections are added near the end of cooking.
2 large navel oranges
2 pound(s) fresh cranberries
1/2 cup(s) water
2 tablespoon(s) balsamic vinegar
3/4 cup(s) granulated sugar
3/4 cup(s) light brown sugar
1/4 cup(s) minced fresh ginger
Freshly ground pepper
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces. In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger, and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
Lemony Mushroom-and-Pine-Nut Stuffing Muffins
A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy.
1 cup(s) (4 1/2 ounces) pine nuts
1 loaf(s) (14-ounce) brioche, crusts removed, bread cut into 1-inch dice
1/4 cup(s) extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 pound(s) assorted mushrooms such as shiitake, oysters, and chanterelles, shiitake stems trimmed, caps thinly sliced
Freshly ground pepper
1 cup(s) heavy cream
2 large eggs
1/2 cup(s) chicken stock or low-sodium broth
Finely grated zest of 1 lemon
Juice of 2 lemons
1 cup(s) chopped parsley
Preheat the oven to 350 degrees F. Generously butter a 12-cup muffin tin. Spread the pine nuts in a pie plate. Toast the nuts for about 4 minutes, until golden. Spread the brioche cubes on 2 large baking sheets. Bake for about 15 minutes, until toasted. Transfer to a large bowl and let cool. Increase the oven temperature to 375 degrees F. In a large skillet, heat the oil. Add the onion and celery and cook over moderate heat until softened, 5 minutes. Add the shrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes. Let cool, then add to the brioche. In a medium bowl, whisk the cream with the eggs. Stir in the stock, lemon zest and juice, and 2 teaspoons of salt. Add to the brioche along with the parsley and toasted pine nuts and stir well. Spoon the stuffing into the prepared muffin cups. Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through. Unmold and serve hot.
Brown Butter Mashed Potatoes
Michael Symon’s four-ingredient potatoes get plenty of flavor from browned butter and crÃ¨me fraÃ®che. Reserve a little browned butter to drizzle on the potatoes just before serving.
3 1/2 pound(s) white or all-purpose potatoes, peeled and cut into large chunks
1 stick(s) unsalted butter
2 tablespoon(s) unsalted butter
1 cup(s) milk
1/4 cup(s) crème fraîche
In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.
Twice-Baked Sweet Potatoes with Toasted Marshmallows
In this clever version of candied sweet potatoes with marshmallows, just mash sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.
9 (12-ounce) sweet potatoes
1 tablespoon(s) canola or vegetable oil
1 stick(s) (8-tablespoons) unsalted butter, cut into tablespoons
1/3 cup(s) pure maple syrup, preferably grade B
3/4 teaspoon(s) ground cinnamon
3 cup(s) mini marshmallows
Preheat the oven to 350 degrees F; and set a sheet of foil in the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork 5 or 6 times. Roast the potatoes directly on the oven rack for about 1 hour, until tender. Let cool slightly. Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining 6 skin halves). Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes. Add the butter, maple syrup, and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot. Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted. Alternatively, brown the marshmallows using a kitchen blowtorch. Serve the twice-baked potatoes right away.
This bird is marinated and basted with soy, sesame, honey, and ginger.
2 cup(s) soy sauce
1 cup(s) honey
1/4 cup(s) toasted sesame oil
1/2 cup(s) fresh ginger, thinly sliced
1 pound(s) (14-pound) turkey
1 tablespoon(s) kosher salt
2 teaspoon(s) freshly ground pepper
1 1/2 teaspoon(s) Chinese five-spice powder
6 scallions, cut into 2-inch lengths
2 cup(s) chicken stock or low-sodium broth
4 tablespoon(s) unsalted butter, softened
3/4 cup(s) all-purpose flour
In a very large bowl, whisk together the soy sauce, honey, sesame oil, and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes. Preheat the oven to 350 degrees F. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper, and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165 degrees. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil. In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.
Free-Form Apple Tart
This dessert is usually with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice BUT Granny Smiths are an easier-to-find alternative.
2 1/2 cup(s) all-purpose flour
1 teaspoon(s) sugar, for dough
1/2 cup(s) sugar, for filling
1 1/2 stick(s) unsalted butter, cut into 1/2-inch cubes and chilled
1/2 cup(s) ice water
1 teaspoon(s) finely grated lemon zest
4 Arkansas Black or Granny Smith apples, peeled, cored, and thinly sliced
1 teaspoon(s) lemon juice
1 large egg white, beaten
2 tablespoon(s) turbinado sugar
In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn’t mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic, and chill for 1 hour or overnight. Preheat the oven to 400 degrees F and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet. In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes. Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.