Recipes: Thanksgiving Edition
I hope those of you who celebrated Thanksgiving enjoyed yourselves (I definitely did), and I hope that all of you have had good weekends. And for those of you who are, like me, in the midst of grading, well... I hope there have been suitable distractions, at regular intervals, in order to keep you sane and non-homicidal. (You know what I'm talking about.) I've been fortunate enough to have some really excellent distractions this weekend, in order to maintain the balance, but that's another story for another upcoming post. ;-)
This useful post-o-distraction, however, is for recipes. Specifically, for recipes that some of you requested from my Thanksgiving menu. We were all very pleased with the results of this year's dinner, and I hope you enjoy these as well.
*Please note: I did lighten up these recipes when I prepared them, though I haven't added the changes here. However, if you are that way inclined, know that these will be just as delicious if you make adjustments for diet or personal preference. These recipes are sturdy enough to take it!
Without further ado...
Cranberry-Apple Chutney
2 medium apples, peeled and chopped (about 2 cups)
2 cups fresh cranberries
1 medium red bell pepper, chopped (about 1 cup)
1/2 cup sweet onion, finely chopped
3/4 cup brown sugar, packed
1/2 cup raisins (or golden raisins, if none of your guests are sensitive to sulphur dioxide)
1/2 cup cider vinegar
1 1/2 teaspoons finely chopped ginger
1 clove garlic, finely chopped
1. Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently. Reduce heat.
2. Simmer uncovered for about 45 minutes to 1 hour, stirring frequently, until mixture thickens and fruit is tender. Store covered in aluminum-free container, refrigerated, for up to 2 weeks. (The flavor only improves with age, so I recommend making it several days before you plan to serve it.)
The resulting chutney is nicely complex and not overly sweet. It goes brilliantly with turkey, chicken, lean pork and sharp cheeses. It's also wonderful on the annual Post-Thanksgiving Sandwich.
Yield: approximately 2 cups
Roasted Brussels Sprouts with Wild Mushrooms
1 1/2 pounds brussels sprouts, trimmed and halved lengthwise
5 tablespoons olive oil, divided
Kosher salt
3 tablespoons butter
3/4 pound mushrooms of your choice, wild or otherwise, halved if small and quartered if larger
1/2 cup shallots, thinly sliced
1/4 dry white wine
1 cup heavy whipping cream
Black pepper, preferably freshly ground
1. Preheat oven to 450 F.
2. Put the brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the brussels sprouts in an even layer and season with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
3. Heat a skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoons of butter. When the butter has melted, add mushrooms to skillet and cook, stirring occasionally, until mushrooms are golden brown and the liquid has evaporated (5-8 minutes). Season to taste and transfer to a plate.
4. Set the skillet over medium-high heat and add the remaining 1 tablespoon of olive oil and 1 tablespoon butter. When the butter has melted, add the shallots, season, and cook, stirring occasionally, until they are tender and golden (3-4 minutes). Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the brussels sprouts and cream. Season with pepper and continue to cook, stirring occasionally, until the sauce thickens and coats the vegetables nicely (3-4 minutes). Adjust seasoning and serve immediately.
*Note: the brussels sprouts and mushrooms can be cooked ahead of time. Make the sauce and finish the dish just before serving.
Apple-Fig Brown Betty
5 cups soft bread crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Pinch of nutmeg, preferably freshly grated
4 large baking apples, peeled and sliced
16 medium dried figs, quartered
1/2 cup apple cider
1. Heat oven to 350F. Grease bottom and sides of 2-quart glass baking dish with butter or cooking spray.
2. In medium bowl, stir together bread crumbs, granulated sugar and melted butter. Spread 1/3 of crumb mixture evenly in bottom of baking dish.
3. In another bowl, stir together brown sugar and spices. Add apples and figs; stir to coat with sugar mixture. Spoon over crumb mixture in dish. Pour apple cider evenly over apple mixture. Top with remaining crumb mixture.
4. Bake 45-55 minutes, or until apples are tender and topping is golden brown. Serve warm. This is another dish that only gets better as it stands, so baking it in advance is always an attractive option. Leftovers--provided there are any--are divine.
Serves 6-8 quite generously.
This useful post-o-distraction, however, is for recipes. Specifically, for recipes that some of you requested from my Thanksgiving menu. We were all very pleased with the results of this year's dinner, and I hope you enjoy these as well.
*Please note: I did lighten up these recipes when I prepared them, though I haven't added the changes here. However, if you are that way inclined, know that these will be just as delicious if you make adjustments for diet or personal preference. These recipes are sturdy enough to take it!
Without further ado...
Cranberry-Apple Chutney
2 medium apples, peeled and chopped (about 2 cups)
2 cups fresh cranberries
1 medium red bell pepper, chopped (about 1 cup)
1/2 cup sweet onion, finely chopped
3/4 cup brown sugar, packed
1/2 cup raisins (or golden raisins, if none of your guests are sensitive to sulphur dioxide)
1/2 cup cider vinegar
1 1/2 teaspoons finely chopped ginger
1 clove garlic, finely chopped
1. Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring frequently. Reduce heat.
2. Simmer uncovered for about 45 minutes to 1 hour, stirring frequently, until mixture thickens and fruit is tender. Store covered in aluminum-free container, refrigerated, for up to 2 weeks. (The flavor only improves with age, so I recommend making it several days before you plan to serve it.)
The resulting chutney is nicely complex and not overly sweet. It goes brilliantly with turkey, chicken, lean pork and sharp cheeses. It's also wonderful on the annual Post-Thanksgiving Sandwich.
Yield: approximately 2 cups
Roasted Brussels Sprouts with Wild Mushrooms
1 1/2 pounds brussels sprouts, trimmed and halved lengthwise
5 tablespoons olive oil, divided
Kosher salt
3 tablespoons butter
3/4 pound mushrooms of your choice, wild or otherwise, halved if small and quartered if larger
1/2 cup shallots, thinly sliced
1/4 dry white wine
1 cup heavy whipping cream
Black pepper, preferably freshly ground
1. Preheat oven to 450 F.
2. Put the brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the brussels sprouts in an even layer and season with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
3. Heat a skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoons of butter. When the butter has melted, add mushrooms to skillet and cook, stirring occasionally, until mushrooms are golden brown and the liquid has evaporated (5-8 minutes). Season to taste and transfer to a plate.
4. Set the skillet over medium-high heat and add the remaining 1 tablespoon of olive oil and 1 tablespoon butter. When the butter has melted, add the shallots, season, and cook, stirring occasionally, until they are tender and golden (3-4 minutes). Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the brussels sprouts and cream. Season with pepper and continue to cook, stirring occasionally, until the sauce thickens and coats the vegetables nicely (3-4 minutes). Adjust seasoning and serve immediately.
*Note: the brussels sprouts and mushrooms can be cooked ahead of time. Make the sauce and finish the dish just before serving.
Apple-Fig Brown Betty
5 cups soft bread crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
3/4 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Pinch of nutmeg, preferably freshly grated
4 large baking apples, peeled and sliced
16 medium dried figs, quartered
1/2 cup apple cider
1. Heat oven to 350F. Grease bottom and sides of 2-quart glass baking dish with butter or cooking spray.
2. In medium bowl, stir together bread crumbs, granulated sugar and melted butter. Spread 1/3 of crumb mixture evenly in bottom of baking dish.
3. In another bowl, stir together brown sugar and spices. Add apples and figs; stir to coat with sugar mixture. Spoon over crumb mixture in dish. Pour apple cider evenly over apple mixture. Top with remaining crumb mixture.
4. Bake 45-55 minutes, or until apples are tender and topping is golden brown. Serve warm. This is another dish that only gets better as it stands, so baking it in advance is always an attractive option. Leftovers--provided there are any--are divine.
Serves 6-8 quite generously.