Spiced Pumpkin Cheesecake
16 servings
3 doz. ginger snaps, finely crushed
1/4 c. pecans, finely chopped
1/4 c. butter, melted
4 x 8oz. pkg. good quality regular (not low-fat) cream cheese, softened
1 c. sugar
1 c. (15 oz.) pure pumpkin (not pumpkin pie filling)
1 T. pumpkin pie spice
1 tsp. vanilla
4 eggs
Heavy whipping cream
1/2 tsp. ground nutmeg (preferably fresh ground)
Equipment: 9-inch springform pan, standing mixer.
Heat oven to 325 degrees. Mix crumbs, nuts and butter in a medium bowl; press onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and sugar in bowl of standing mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing after each until just blended. Pour into crust. Bake 1 hour 20 minutes to 1 hour 30 minutes, or until center is almost set (it may crack in the center slightly, this is OK). Loosen crust from rim of pan; cool on rack before removing rim. Refrigerate at least 4 hours. Just before serving, whip heavy cream until firm peaks form. Serve cheesecake slices topped with cream and a dusting of nutmeg.
Chocolate Walnut Tart
A riff on the classic pecan pie, this is rich and chocolaty. It goes without saying that the better the quality of the chocolate, the better the result. Use 60% chocolate liquor brands - but not higher (e.g 72%) otherwise the chocolate may separate.
12 servings
1/3 c. packed brown sugar
2 T. all-purpose flour
1/4 tsp. salt
1/2 c. light-colored corn syrup
2 T. butter, room temperature
4 oz. bittersweet chocolate, finely chopped
1 c. walnut halves
1/2 tsp. vanilla
3 large egggs, lightly beaten
Fool-proof pie dough (recipe follows)
cooking spray (if using metal pie plate)
Equipment: 9-inch glass pie plate (such as Pyrex) or metal removable-bottom tart pan.
Fool-proof pie crust dough
(for one 9-inch single crust pie)
1 1/4 c. (6.5 oz) unbleached all-purpose flour
1/2 tsp. salt
1 T. sugar
6 T. (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
1/4 c. chilled soild vegetable shortening (Crisco), cut into 4 pieces
1/8 c. vodka, cold*
1/8 c. water, cold* (in other words 1/4 c. water/vodka mixture)
* gluten is both essential and a problem in pie crusts. Too much makes the crust tough. Gluten forms readily in water but not in alcohol. Replacing some of the water with vodka (40% ethanol, only 60% water) allows us to add enough liquid to make the dough soft and pliable without it turning tough. (P.S. The alcohol burns off in the oven, without adding any flavor.)
Process 3/4 c. flour, salt, and sugar in food processor until combined, about 2one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven lumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up- 4 to 6 quick pulses. Empty mixture into a medium sized bowl. Sprinkle water/vodka mixture over dough. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Gather the dough into a ball and flatten into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes and up to 2 days.
Walnut-chocolate filling
While dough is chilling, prepare the filling. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature and stir in the walnuts, vanilla and eggs.
Bake the pie
Place rack on bottom shelf of oven; preheat oven to 325 degrees.
Roll out the chilled pie dough until it forms a round 4 inches larger than the pie plate. Carefully transfer the dough to the pie plate (spray tart pan first if using metal) and gently press it into the plate so that the crust overhangs the edges; trim to 1/2 inch overhang. Roll overhang under to flush with lip of pan; crimp border to suit (either with tines of fork or fluting edge with thumb and index fingers). Spoon walnut mixture into the prepared crust. Bake on bottom rack of oven at 350 degrees for 33 minutes or until set. Cool for 20 minutes on wire rack. Serve cut into wedges.
Friday, November 19, 2010
Thursday, November 18, 2010
Thanksgiving Recipe 5: the Turkey and the gravy
Maple Glazed Turkey with Mushroom Gravy
If you like a crisp skin on your turkey this glaze is very good indeed.
8 servings with leftovers
1 (14lb) turkey at room temperature 1 hour; neck and giblets removed (reserve if desired)
2 to 2 1/2 c. water, divided
1 1/2 tsp. black peppercorns
2/3 c. maple syrup (grade B)
1/2 c. malt vinegar
Equipment: kitchen string, 17x14-inch flameproof roasting pan with a flat rack, fat separator (optional)
Make turkey: preheat oven to 425 degrees with the rack in the lowest position. Rinse turkey inside and out, then pat dry. Put turkey on rack in pan and sprinkle cavities and skin with 2 tsp salt and 1 tsp pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body. Add 1 cup water to pan and roast, without basting, 1 hour (if you have purchased a self-basting turkey, omit water).
Prepare glaze: place peppercorns in a small sealable bag and crack them with a rolling pin or small heavy skillet. Transfer to a small saucepan and add maple syrup. Cook over medium-low heat until just heated through. Remove from heat and let syrup steep until ready to glaze turkey.
Glaze turkey: After turkey has roasted 1 hour, rotate pan and add 1 cup water. Roast, without basting, 45 minutes more. Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl; discard peppercorns. Brush all over turkey and continue to roast (if bottom of pan is dry, add remaining 1/2 cup water) until instant-read thermometer inserted into fleshy part of thighs (test both, close to to but not touching bone) registers 170 degrees (approximately 2 hours total roasting time for 14 lb turkey - see roasting guide on packaging for other weights). Carefully tilt the turkey so the juices from inside large cavity run into the roasting pan, then transfer the turkey to a platter and let it stand 30-45 minutes (temperature of thigh meat will rise to 175.)
Mushroom Gravy
Sage gives this gravy a more traditional Thanksgiving flavor, but you can also try rosemary, tarragon, thyme or parsley.
Reserved fat and pan juices from roasting above (see step 1 below)
1/2 c. chopped onion
1 1/2 T. chopped fresh sage
1/4 tsp salt
1 8 oz. package sliced mushrooms (I like baby bellas)
1/4 c. Madeira or dry sherry
3 c. low-sodium chicken stock
1 1/2 T. all-purpose flour, or cornflour, or arrowroot
2 T. water
2 T. butter
Freshly ground black pepper to taste
Step 1: Straddle the roasting pan across two burners, then add the malt vinegar and deglaze the pan by boiling over high heat, stirring and scraping up brown bits, say 2 minutes. Strain the liquid through a cleaned fine-mesh sieve into a measuring cup or separator and let it stand until fat rises to top. Skim or pour off the fat and reserve it and the pan juices separately.
Step 2: Heat 3 T. reserved fat in a nonstick skillet over medium-high heat. Add onion and saute 1 minute. Add sage, salt and mushrooms; saute 11 minutes or until mushrooms are browned. Add wine or sherry; cook 30 seconds or until liquid almost evaporates. Stir in chicken stock and pan juices. Boil, cooking until reduced to 2 cups. remove from heat.
Step 3: Combine flour and water in a bowl, stirring until smooth. Add thickener to pan stirring to avoid lumps, and return to boil; reduce heat and simmer for 2 minutes or until desired thickness, stirring occasionally. Remove from heat and stir in butter, I T. at a time until melted. Stir in pepper and taste.
If you like a crisp skin on your turkey this glaze is very good indeed.
8 servings with leftovers
1 (14lb) turkey at room temperature 1 hour; neck and giblets removed (reserve if desired)
2 to 2 1/2 c. water, divided
1 1/2 tsp. black peppercorns
2/3 c. maple syrup (grade B)
1/2 c. malt vinegar
Equipment: kitchen string, 17x14-inch flameproof roasting pan with a flat rack, fat separator (optional)
Make turkey: preheat oven to 425 degrees with the rack in the lowest position. Rinse turkey inside and out, then pat dry. Put turkey on rack in pan and sprinkle cavities and skin with 2 tsp salt and 1 tsp pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body. Add 1 cup water to pan and roast, without basting, 1 hour (if you have purchased a self-basting turkey, omit water).
Prepare glaze: place peppercorns in a small sealable bag and crack them with a rolling pin or small heavy skillet. Transfer to a small saucepan and add maple syrup. Cook over medium-low heat until just heated through. Remove from heat and let syrup steep until ready to glaze turkey.
Glaze turkey: After turkey has roasted 1 hour, rotate pan and add 1 cup water. Roast, without basting, 45 minutes more. Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl; discard peppercorns. Brush all over turkey and continue to roast (if bottom of pan is dry, add remaining 1/2 cup water) until instant-read thermometer inserted into fleshy part of thighs (test both, close to to but not touching bone) registers 170 degrees (approximately 2 hours total roasting time for 14 lb turkey - see roasting guide on packaging for other weights). Carefully tilt the turkey so the juices from inside large cavity run into the roasting pan, then transfer the turkey to a platter and let it stand 30-45 minutes (temperature of thigh meat will rise to 175.)
Mushroom Gravy
Sage gives this gravy a more traditional Thanksgiving flavor, but you can also try rosemary, tarragon, thyme or parsley.
Reserved fat and pan juices from roasting above (see step 1 below)
1/2 c. chopped onion
1 1/2 T. chopped fresh sage
1/4 tsp salt
1 8 oz. package sliced mushrooms (I like baby bellas)
1/4 c. Madeira or dry sherry
3 c. low-sodium chicken stock
1 1/2 T. all-purpose flour, or cornflour, or arrowroot
2 T. water
2 T. butter
Freshly ground black pepper to taste
Step 1: Straddle the roasting pan across two burners, then add the malt vinegar and deglaze the pan by boiling over high heat, stirring and scraping up brown bits, say 2 minutes. Strain the liquid through a cleaned fine-mesh sieve into a measuring cup or separator and let it stand until fat rises to top. Skim or pour off the fat and reserve it and the pan juices separately.
Step 2: Heat 3 T. reserved fat in a nonstick skillet over medium-high heat. Add onion and saute 1 minute. Add sage, salt and mushrooms; saute 11 minutes or until mushrooms are browned. Add wine or sherry; cook 30 seconds or until liquid almost evaporates. Stir in chicken stock and pan juices. Boil, cooking until reduced to 2 cups. remove from heat.
Step 3: Combine flour and water in a bowl, stirring until smooth. Add thickener to pan stirring to avoid lumps, and return to boil; reduce heat and simmer for 2 minutes or until desired thickness, stirring occasionally. Remove from heat and stir in butter, I T. at a time until melted. Stir in pepper and taste.
Wednesday, November 17, 2010
Thanksgiving Menu 4: 2 veggie sides and Framboise Cranberry Sauce
Green Beans with Caramelized Onions and Bacon
Can be prepared ahead, but don't add the vinegar until just before serving because it will discolor the beans.
8 servings
8 slices bacon, chopped
2 T. olive oil
4 c. sliced onions
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb. fresh green beans
2 T. water
1/4 c. cider vinegar
Cook bacon in a large skillet until crisp, stirring frequently. Drain on paper towels. Discard drippings in skillet and wipe with paper towels. [Bacon may be cooked 2 days ahead. Cover and refrigerate]
Heat olive oil in same skillet until hot. Cook onions, salt and pepper, covered, for 10 minutes over medium-heat. Stir occasionally and adjust heat as necessary to prevent burning. Uncover and cook 5 minutes more or until golden brown and very tender; stir frequently. [Onions can be made 2 days ahead. Cover and refrigerate]
Cook beans in a large pot of lightly salted water until crisp-tender- approximately 6-8 minutes (longer for larger quantities). Darin and rinse under cold running water. [Beans can be made 2 days ahead. Wrap in kitchen towel; refrigerate in reseable plastic bag.]
Just before serving, heat onions, beans and 2 T. water in a large skillet until heated through. Remove from heat and stir in cider vinegar. Meanwhile, spread bacon on a paper-towel lined plate; microwave 1 minute to re-crisp and then crumble over the beans in the serving dish.
Butter-Roasted Carrots and Parsnips
A great version of roasted root vegetables courtesy of Cook's Illustrated
8-12 servings
2 lb. carrots, peeled, halved crosswise and cut into even length pieces
1 lb parsnips, peeled, halved crosswise and cut into even length pieces
4 T. unsalted butter, melted
salt and pepper to taste
4 tsp fresh parsley, chopped fine
Adjust oven rack to middle position and pre-heat oven to 425 degrees. Combine carrots, parsnips, melted butter and seasoning in a large bowl; toss to coat. Transfer vegeta\bles ton a foil or parchment-lined rimmed baking sheet and spread in a single layer.
Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to roast vegetables stirring twice, until they are well browned and tender, 30 to 35 minutes. Toss with chopped parsley before serving.
Framboise Cranberry Sauce
Belgian Framboise Lambic beer (such as Lindemans) adds an underlying sweetness that complements the cranberries
9 servings
1 12 oz. bottle Framboise Lambic beer
1/2 c. sugar
1 1/2 tsp. grated orange rind
1 12 oz. package fresh cranberries
Bring beer to a boil in a medium suacepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill (Sauce will thicken as it chills).
Can be prepared ahead, but don't add the vinegar until just before serving because it will discolor the beans.
8 servings
8 slices bacon, chopped
2 T. olive oil
4 c. sliced onions
1/2 tsp salt
1/4 tsp pepper
1 1/2 lb. fresh green beans
2 T. water
1/4 c. cider vinegar
Cook bacon in a large skillet until crisp, stirring frequently. Drain on paper towels. Discard drippings in skillet and wipe with paper towels. [Bacon may be cooked 2 days ahead. Cover and refrigerate]
Heat olive oil in same skillet until hot. Cook onions, salt and pepper, covered, for 10 minutes over medium-heat. Stir occasionally and adjust heat as necessary to prevent burning. Uncover and cook 5 minutes more or until golden brown and very tender; stir frequently. [Onions can be made 2 days ahead. Cover and refrigerate]
Cook beans in a large pot of lightly salted water until crisp-tender- approximately 6-8 minutes (longer for larger quantities). Darin and rinse under cold running water. [Beans can be made 2 days ahead. Wrap in kitchen towel; refrigerate in reseable plastic bag.]
Just before serving, heat onions, beans and 2 T. water in a large skillet until heated through. Remove from heat and stir in cider vinegar. Meanwhile, spread bacon on a paper-towel lined plate; microwave 1 minute to re-crisp and then crumble over the beans in the serving dish.
Butter-Roasted Carrots and Parsnips
A great version of roasted root vegetables courtesy of Cook's Illustrated
8-12 servings
2 lb. carrots, peeled, halved crosswise and cut into even length pieces
1 lb parsnips, peeled, halved crosswise and cut into even length pieces
4 T. unsalted butter, melted
salt and pepper to taste
4 tsp fresh parsley, chopped fine
Adjust oven rack to middle position and pre-heat oven to 425 degrees. Combine carrots, parsnips, melted butter and seasoning in a large bowl; toss to coat. Transfer vegeta\bles ton a foil or parchment-lined rimmed baking sheet and spread in a single layer.
Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to roast vegetables stirring twice, until they are well browned and tender, 30 to 35 minutes. Toss with chopped parsley before serving.
Framboise Cranberry Sauce
Belgian Framboise Lambic beer (such as Lindemans) adds an underlying sweetness that complements the cranberries
9 servings
1 12 oz. bottle Framboise Lambic beer
1/2 c. sugar
1 1/2 tsp. grated orange rind
1 12 oz. package fresh cranberries
Bring beer to a boil in a medium suacepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill (Sauce will thicken as it chills).
Wednesday, November 10, 2010
Thanksgiving Menu 3: Rosemary Mashed Sweet Potatoes
I love sweet potatoes! Okay, so not the cut-into-chunks-and-microwaved-until-half-cooked variety, but definitely mashed, pureed, souped, fried (oh, sweet potato fries, yes!) etc. So this year, although I also love my garlic mashed potatoes, I am going with this side starch instead.
6 servings : doubles well
2 pounds sweet potatoes, peeled and diced
1 T. fresh rosemary, finely chopped (do not use dried)
1/2 tsp. coarse sea salt
1/4 tsp. fresh ground black pepper
Place diced sweet potatoes in a pan, cover with water. Bring to a boil and cook until tender, approximately 8 minutes. Drain. Place potatoes in a large bowl and beat until smooth. Add rosemary, salt and pepper to taste; beat until blended.
Optional topping: caramelized shallots
3/4 c. shallots, thinly sliced.
2 T. extra virgin olive oil
2 tsp. brown sugar
Heat 2 T. oil in a medium skillet over low heat. Add shallots and cook 5 minutes, stirring occasionally. Sprinkle with sugar, cook a further 20 minutes until shallots are golden. Top the potatoes with the cooked shallots and drizzle with a little more olive oil
6 servings : doubles well
2 pounds sweet potatoes, peeled and diced
1 T. fresh rosemary, finely chopped (do not use dried)
1/2 tsp. coarse sea salt
1/4 tsp. fresh ground black pepper
Place diced sweet potatoes in a pan, cover with water. Bring to a boil and cook until tender, approximately 8 minutes. Drain. Place potatoes in a large bowl and beat until smooth. Add rosemary, salt and pepper to taste; beat until blended.
Optional topping: caramelized shallots
3/4 c. shallots, thinly sliced.
2 T. extra virgin olive oil
2 tsp. brown sugar
Heat 2 T. oil in a medium skillet over low heat. Add shallots and cook 5 minutes, stirring occasionally. Sprinkle with sugar, cook a further 20 minutes until shallots are golden. Top the potatoes with the cooked shallots and drizzle with a little more olive oil
Saturday, November 6, 2010
Thanksgiving Menu 2: Italian Sausage and Sourdough Bread Stuffing
I am skipping the salad course as I assume we all know how to put that together :)
For the past 2-3 years my favorite stuffing has been Italian sausage and bread; this is a new version of that which I have not yet tried, but I trust Cooking Light and I love sourdough, so here goes:
14 servings (leftovers are so great, why make less?)
10 c. sourdough bread, cut into 1/2 cubes (about 1 pound)
3 T. unsalted butter
2 c. onion, finely chopped
1 c. celery, finely chopped
15 oz. hot Italian sausage, casings removed
3 T. fresh thyme, chopped
3 T. fresh sage, chopped
3 T. flat-leaf parsley, chopped
1/2 tsp. black pepper
2 c. fat-free, lower-sodium chicken broth
1 c. water
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350 degrees.
Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off, but leave pans in oven for 30 minutes or until the bread is crisp.
(this can be made 2 days ahead and stored in zip-log bags)
Melt butter in a large skillet over medium heat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add (crumbled) sausage to pan; increase heat and saute 8 minutes or so until browned, stirring and breaking up the lumps of sausage. Remove the sausage using a slotted spoon and add it to the vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, water and egg in a large measuring cup or medium bowl, stirring well. Drizzle broth mixture over bread mixture and toss well.
(this can be prepared one day ahead and stored in the refrigerator)
Spoon stuffing into a 13x9-inch glass or ceramic baking dish, coated with cooking spray. Bake at 350 degrees for 2 5 minutes. Uncover and cook 20 minutes or until browned.
Notes: there is an interesting take on baked stuffing in the Nov/Dec issue of Cook's Illustrated (another favorite of mine) in which they place sautee'd turkey or chicken wings (separated and pierced with a knife to release juices) on top of the stuffing before baking. The idea is that the released juices will permeate the stuffing and replicate the flavor and texture of stuffing actually cooked inside the turkey (something we don't recommend any more for health safety reasons). I may actually try this.
For the past 2-3 years my favorite stuffing has been Italian sausage and bread; this is a new version of that which I have not yet tried, but I trust Cooking Light and I love sourdough, so here goes:
14 servings (leftovers are so great, why make less?)
10 c. sourdough bread, cut into 1/2 cubes (about 1 pound)
3 T. unsalted butter
2 c. onion, finely chopped
1 c. celery, finely chopped
15 oz. hot Italian sausage, casings removed
3 T. fresh thyme, chopped
3 T. fresh sage, chopped
3 T. flat-leaf parsley, chopped
1/2 tsp. black pepper
2 c. fat-free, lower-sodium chicken broth
1 c. water
1 large egg, lightly beaten
Cooking spray
Preheat oven to 350 degrees.
Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off, but leave pans in oven for 30 minutes or until the bread is crisp.
(this can be made 2 days ahead and stored in zip-log bags)
Melt butter in a large skillet over medium heat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add (crumbled) sausage to pan; increase heat and saute 8 minutes or so until browned, stirring and breaking up the lumps of sausage. Remove the sausage using a slotted spoon and add it to the vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, water and egg in a large measuring cup or medium bowl, stirring well. Drizzle broth mixture over bread mixture and toss well.
(this can be prepared one day ahead and stored in the refrigerator)
Spoon stuffing into a 13x9-inch glass or ceramic baking dish, coated with cooking spray. Bake at 350 degrees for 2 5 minutes. Uncover and cook 20 minutes or until browned.
Notes: there is an interesting take on baked stuffing in the Nov/Dec issue of Cook's Illustrated (another favorite of mine) in which they place sautee'd turkey or chicken wings (separated and pierced with a knife to release juices) on top of the stuffing before baking. The idea is that the released juices will permeate the stuffing and replicate the flavor and texture of stuffing actually cooked inside the turkey (something we don't recommend any more for health safety reasons). I may actually try this.
Friday, November 5, 2010
Thanksgiving Menu 1: Roast Chestnut Soup
Roasted Chestnut Soup with Thyme Cream
10 servings
3 c. whole roasted bottled chestnuts
2 c. yellow onion, chopped
3/4 c. carrot, peeled, sliced thin
1 T. olive oil
6 c. fat-free, lower-sodium chicken broth
1/2 tsp salt (preferably kosher), divided
1/4 tsp fresh ground black pepper
1/3 c. heavy whipping cream
1 1/2 tsp fresh thyme leaves, chopped
Preheat oven to 400 degrees F.
Place chestnuts on a jelly-roll pan and bake them for 15 minutes. Put them in a large bowl to cool to room temperature.
Combine onion, carrot and oil on the jelly-roll pan; toss to coat. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Add to the chestnuts; stir in broth.
Blend the mixture in batches and pour into a Dutch oven. Stir in 1/2 tsp salt and the pepper.
(This can be prepared up to 2 days ahead and stored, covered, in the refrigerator)
To serve: Reheat soup in Dutch oven over medium-high heat; bring to a simmer. Reduce heat and simmer for 20 minutes. meanwhile, place cream in a medium bowl; beat with a mixer until soft peaks form. Add 1/4 tsp of kosher salt; beat until stiff peaks form (do not overbeat). ladle about 3/4 cup of soup into serving bowls, top with 1 T cream and sprinkle with chopped fresh thyme.
10 servings
3 c. whole roasted bottled chestnuts
2 c. yellow onion, chopped
3/4 c. carrot, peeled, sliced thin
1 T. olive oil
6 c. fat-free, lower-sodium chicken broth
1/2 tsp salt (preferably kosher), divided
1/4 tsp fresh ground black pepper
1/3 c. heavy whipping cream
1 1/2 tsp fresh thyme leaves, chopped
Preheat oven to 400 degrees F.
Place chestnuts on a jelly-roll pan and bake them for 15 minutes. Put them in a large bowl to cool to room temperature.
Combine onion, carrot and oil on the jelly-roll pan; toss to coat. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Add to the chestnuts; stir in broth.
Blend the mixture in batches and pour into a Dutch oven. Stir in 1/2 tsp salt and the pepper.
(This can be prepared up to 2 days ahead and stored, covered, in the refrigerator)
To serve: Reheat soup in Dutch oven over medium-high heat; bring to a simmer. Reduce heat and simmer for 20 minutes. meanwhile, place cream in a medium bowl; beat with a mixer until soft peaks form. Add 1/4 tsp of kosher salt; beat until stiff peaks form (do not overbeat). ladle about 3/4 cup of soup into serving bowls, top with 1 T cream and sprinkle with chopped fresh thyme.
Monday, November 1, 2010
Thanksgiving Menu 2010
Here is my menu for this year's Thanksgiving dinner party. I will post the recipe for each dish between now and Thanksgiving. Some I have made before, but most of them I have not. If anyone tries a recipe I would be interested to get your feedback (no pun intended!) on the results.
Stonebow Inn Thanksgiving Dinner Menu 2010
Roasted Chestnut Soup with Thyme Cream
Arugula Salad with Firefly Farms Goat Cheese and toasted pine nuts
Warm dinner rolls
Champagne Cocktails
Maple-glazed Roast Turkey with Mushroom Gravy
Italian Sausage and Sourdough Bread Stuffing
Rosemary Mashed Sweet Potatoes
Green Beans with Caramelized Onions and Bacon
Butter-Roasted Carrots and Parsnips
Framboise Cranberry Sauce
J. Lohr Seven Oaks Cabernet Sauvignon
Casa Lapostelle Sauvignon Blanc
Spiced Pumpkin Cheesecake
Chocolate Walnut Tart with Bourbon Whipped Cream
Stonebow Inn Thanksgiving Dinner Menu 2010
Roasted Chestnut Soup with Thyme Cream
Arugula Salad with Firefly Farms Goat Cheese and toasted pine nuts
Warm dinner rolls
Champagne Cocktails
Maple-glazed Roast Turkey with Mushroom Gravy
Italian Sausage and Sourdough Bread Stuffing
Rosemary Mashed Sweet Potatoes
Green Beans with Caramelized Onions and Bacon
Butter-Roasted Carrots and Parsnips
Framboise Cranberry Sauce
J. Lohr Seven Oaks Cabernet Sauvignon
Casa Lapostelle Sauvignon Blanc
Spiced Pumpkin Cheesecake
Chocolate Walnut Tart with Bourbon Whipped Cream
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