MAKE-AHEAD GRAVY

This make-ahead gravy is great. I usually make it once a year at Thanksgiving and keep it in small jars in the freezer. I love to have it on hand for roast turkey breast or my favorite Cajun Turkey Meat Loaf.



Turkey wings are covered with quartered onions and roasted in the oven for 1 1/4 hours. The smell will put you in the Thanksgiving spirit immediately.

When the wings have browned they go in a stock pot and simmer with broth, carrots, and thyme for 1 1/2 hours.

After simmering you remove the wings and strain the contents through a strainer into a saucepan. At this point I refrigerate the sauce overnight to solidify the fat. It makes it really easy to remove the next day.

Flour is whisked into chicken broth until smooth. It is gradually added to the turkey stock until the gravy has thickened. You add a little butter and pepper at the end and  your gravy is done.

I adjust the seasonings when I'm ready to serve it by adding salt,  herbs (sage is good) or anything else that will compliment the dish you are serving it with.



MAKE-AHEAD TURKEY GRAVY



6 turkey wings

2 medium onions, peeled and quartered

1 cup water

2 quarts chicken broth, divided

3/4 cup chopped carrot

1/2 tsp. dried thyme

3/4 cup all-purpose flour

2 TBSP. butter

1/4 tsp. ground black pepper

Preheat oven to 400~. Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1 1/4 hours or until wings are browned.

Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan in to the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 1/2 hours.

Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

In a medium bowl, whisk flour into the remaining 2 cups chicken broth  until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Recipe from Allrecipes.com 

PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING

The Pie Guy made this pie. My husband Ron is known as the Pie Guy. He brings the pies to our Thanksgiving dinner every year. They are always the highlight of our meal. This year he made two different pies. This pumpkin pie and a Chocolate Pecan pie. They were his entries into the competition.

                                                               COMPETITION ??????

We didn't know there was a competition until brother Alex surprised us with his own Apple Pie.

            Did someone really have the audacity to try and knock the Pie Guy off his fancy crust?

The Chocolate Caramel Pecan, The Pumpkin Pie with Toffee-Walnut Topping or The Apple Pie???

                                                            Who's pie will be voted the best?

My hands down favorite was the Pumpkin Pie. That's a BIG endorsement since I'm not a pie or dessert eater. The rest of the family all had their favorites and when we tallied the votes it resulted in a three way tie.

                            Since Ron made two of the three pies I think that means he won. :) :)

                        And I think we have a new family pie competition to be continued next year.

PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING



Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
• 3 tablespoons (about) ice water
• 1 large egg yolk, beaten to blend

Filling

• 1 15-ounce can pure pumpkin
• 2/3 cup (packed) golden brown sugar
• 2/3 cup whipping cream
• 1/3 cup whole milk
• 2 large eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/2 cup walnuts, toasted, chopped
• 1/3 cup English toffee bits (such as Skor)

For crust:

Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

For filling

Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

Recipe from Bon Appetit

CRANBERRY AND DRIED CHERRY RELISH



This will be my go to cranberry sauce (relish) recipe from now on. It is so easy and so good.

                                              

CRANBERRY AND DRIED-CHERRY RELISH

1 packages (12 ounces) fresh or frozen cranberries (no need to thaw if frozen but I always use fresh during the holidays) 1 cup dried cherries 1 tsp. grated orange zest 1 tablespoon fresh orange juice 1 cup sugar 2 cups water In a large saucepan, combine cranberries, cherries, orange juice, orange zest, sugar and water. Bring to a boil; reduce heat to medium-low. Simmer until most of the berries have burst and liquid is syrupy, 20 to 25 minutes. Transfer to a bowl. Cover, pressing plastic wrap directly on surface of relish and refrigerate. Make Ahead: Can be made up to two weeks ahead and refrigerated. Recipe from www.savoringtimeinthekitchen.com

MASHED CAULIFLOWER

Brittany made this for Thanksgiving dinner. She called it Mashed Cauliflower but I call it Creamed Cauliflower. I had a silky, velvety, light texture and it was my favorite dish of the entire meal. Brittany made it as a healthy alternative to mashed potatoes. We served both but the ooohs and aahhhs came when everyone tried this dish. If you are making a heavy, rich dish such as lamb shanks or braised short ribs give this a try. It makes a terrific light side.

Mashed Cauliflower

1 Medium cauliflower head

1 Tablespoon of low fat cream cheese (I used chive and onion, but you can use any type)

1/4 cup grated Parmesan cheese

2 cloves minced garlic 

3 Tablespoons of butter

Chives

Break up cauliflower into small pieces and boil it for about 6-7 minutes until it is very soft. Drain the cauliflower and dry it between paper towels.  Mix in all the ingredients, and use an immersion blender or food processor to mash it. Serve garnished with chopped chives.



BUTTERNUT SQUASH SOUP WITH GINGER CREAM

Brittany suggested we make Butternut soup for Thanksgiving. It was delicious. We served it as an appetizer and called them "shooters". My sister's silver cappuccino cup holders made an elegant and perfect vessel.

Celery, onions, and carrots are sauteed until tender. The ginger and garlic is added along with the butternut squash cubes. We roasted our squash with some olive oil to give it more flavor.



Everything is pureed before the addition of some cream. When the soup is ready you make some whipped cream and add some chopped ginger. The addition of the ginger cream puts this soup over the top.

BUTTERNUT SQUASH SOUP WITH GINGER CREAM

2 TBSP. Unsalted Butter

1 Onion, minced

1 Stalk of celery, cut into 1/4 inch dice

1 small carrot, peeled and cut into 1/4 inch dice

2 tsp. minced fresh ginger

2-3 garlic cloves, mashed

2- 1 lb.  butternut squash, peeled, seeded, and cubed (about 4 cups)

5 cups chicken or vegetable stock

1 small stick cinnamon

1/4 tsp. freshly grated nutmeg

1/2 cup heavy cream for soup

Salt and freshly ground pepper to taste

1/2 cup heavy cream, chilled

In a heavy saucepan over medium heat, melt the butter. Add the onion, celery, and carrot and saute until tender, about 5 minutes. Add 1 tsp. of the ginger and saute for 2 minutes. Add the butternut squash and saute for 2 minutes.

Add the stock, cinnamon, and nutmeg. Bring to a boil then reduce the heat to a simmer and simmer for 30 minutes, or until the squash is completely soft.

Remove the cinnamon stick. With an immersion blender or food processor, puree the soup. Return to the saucepan and add the heavy cream. Bring to a simmer and adjust the seasoning with salt and pepper. Set aside and keep warm.

In a deep bowl, whip the heavy cream to soft peaks and fold in the remaining 1 tsp. of ginger.

Ladle the soup into warm bowls and serve topped with a spoonful of ginger cream.

Recipe by Chef David Reardon

THANKSGIVING

Thanksgiving Dinner 2011

Appetizers

Lobster in puff pastry

Sweet Potato Fries and Potato Skin Fries

with Chipotle Aioli and sour cream and chive dip

Butternut Squash Shooters with Ginger Cream topping

Main

Roasted Turkey

Herb Roasted Turkey Breast

Gravy

Sides

Sausage and Sage Stuffing with Cranberries and Hazelnuts

Focaccia Stuffing with dried Cranberries

Minted Peas

Broccoli and Gruyere Gratin

Mashed Potatoes

Creamed Cauliflower

Green Salad with Candied Pecans and Goat Cheese

Cranberry and Dried Cherry Relish

Dessert

Apple Pie

Chocolate Pecan Pie

Pumpkin Pie with Toffee Walnut Topping