I did this menu last Thanksgiving and it was very popular. Most items are available at farmer's markets-you can make substitutions to suit your own
taste and availability. The colors and flavors are wonderful.
PEPPERED GREEN OLIVES
2 cups green olives
30 black peppercorns
1 lemon (preferably Meyer)
6 lemon thyme sprigs or regular thyme sprigs
2 tbsps olive oil
Drain olives and place in glass or other non-reactive container.Using a
wooden mallet or the back of a wooden spoon, hit the peppercorns just
enough to bruise or barely crack them. Add to the olives.
Cut the lemon into 12-15 pieces, removing the seeds. Add the lemon to the
olives.Rub the sprigs of thyme between your hands over the bowl, dropping
some of the leaves onto the olives, then add the sprigs and the olive
oil.Turn the olives to coat them with the mixture.Cover with plastic wrap
and refrigerate at least 24 hrs, or up to 3 days before serving. Yields 2
cups.
PEAR AND PEPPER FOCACCIA
1 loaf (1 lb.) frozen white bread dough, thawed (I use my own homemade
focaccia or bread dough)
2 tbsp lemon juice
2 medium sized (3/4 lb) firm ripe pears
Parsley pesto (recipe follows)
11/2 tbsp sugar
1 tsp coarsely ground fresh pepper
3/4 cup shredded fresh Parmesan cheese
Parsley leaves
Place dough in a lightly oiled 10 by 15 inch rimmed pan; press and push to
cover pan evenly. If dough is too elastic, let it rest a few minutes, then
press again. Cover dough lightly with plastic wrap and let stand in a warm
place until puffy, about 1 hour.
Meanwhile, put lemon juice in a bowl. Core and thinly slice pears into
bowl, mixing fruit with juice.
With your fingertips, gently press dough to cover it with dimpled
impressions; also press dough gently into pan corners. Spread parsley
pesto evenly over dough. Arrange pear slices on dough and press in gently.
Mix sugar and pepper and sprinkle over focaccia.
Bake in 400 degree oven until well browned on edges and underside, 30-35
minutes; after 20 minutes, sprinkle with Parmesan cheese. If making ahead,
cool, cover and hold at room temperature up to 6 hrs. To reheat, lightly
cover pan with foil and bake in 350 degree oven until warm to touch, 10-15
minutes. Serves 12.
PARSLEY PESTO:
In a blender, or food processor, combine 11/2 cups firmly packed parsley,
3 tbsp olive or salad oil, and 1 tbsp grated lemon peel. Whirl until
pureed. Scrap container sides often. Can make 1 day ahead and chill.
SPICY SWEET POTATO WON TONS
2 sweet potatoes, 3/4 lb each
6 tbsp minced fresh ginger
1 cup cilantro
6 serrano chiles, seeded, minced
1/2 tsp salt
32 round won-tons wrappers
1 cup canola oil
Bake potatoes at 375F oven for 1 hour, or until very soft. Cut in half,
and scrape flesh into bowl. (You should have 2 cups.) Add ginger,
cilantro, chiles and salt; mix well. Place 1 tbsp filling in a won-ton
wrapper. Brush a little water around the rim of the wrapper, fold in half
(forming a half-moon); press edges of won-ton together to seal. Set aside
on waxed paper and cover with a damp towel, repeat until the won-tons are
filled. Pour oil into a wok; place over medium-high heat until oil sizzles
when a drop of water hits it. Reduce heat to medium and using tongs, slip
a few won-tons at a time into the oil. Fry for 1 minute,or until the
won-tons are golden and slightly puffed. Turn and fry 30-40 seconds.
Remove to paper towels to drain. Repeat with remaining won tons. Serve
hot. Serves 8 an appetizer.
GRATED CARROT AND MEDJOOL DATE SALAD WITH GORGONZOLA DRESSING
1/2 cup crumbled Gorgonzola, Maytag or other blue cheese
1/2 cup olive oil
5 tbsp Champagne vinegar or white wine vinegar
1 tsp cracked black pepper
11/2 lbs carrots
10 Medjool dates, pitted
Dandelion, arugula or other young lettuce leaves for garnish
Combine cheese, olive oil, vinegar and pepper in a bowl,mashing and
whisking the cheese to make a thick dressing. Peel the carrots, them grate
them to make 1 cup. Chop the dates into pieces the size of corn kernels.
Add the dressing to the carrots and the dates, and stir until well coated.
Transfer to a serving bowl or to individual salad plates and garnish with
lettuce/greens.
Serves 6-8.
PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES
Fresh water chestnuts or jicama may be substituted for the artichokes. Be
sure to use pea shoots from edible-pea plants (Pisum sativum) and NOT from
sweet- pea flowers, which are poisonous. If you can't find pea-shoots, use
braised leeks.
2 lbs Jerusalem artichokes
1 cup chopped fresh mint plus 12 whole mint leaves
2/3 cup Champagne vinegar or rice wine vinegar
1 tsp sugar
1/2 cup canola oil
1 tsp salt
1 tsp freshly ground black pepper
2 cups young tender, edible pea shoots
Using a vegetable peeler or paring knife, peel the artichokes. Quarter
them, then cut the quarters into very thin slices. Set aside.Combine the
chopped mint, vinegar, sugar, salt and pepper in a small bowl,whisking to
combine. Add the artichokes and gently stir to coat. Arrange pea shoots on
salad plates. Using a slotted spoon, remove the artichokes from the
vinaigrette and place them on top of the pea shoots. Drizzle the
vinaigrette over each salad and garnish with whole mint leaves. Serves 8.
CRANBERRY SORBET
2 cups cranberries
1/4 cup orange juice
1 tbsp grated orange zest
3 cups water
1 cup sugar
1 tbsp lemon juice
Place berries, juice, zest and 1/2 cup water in a saucepan; cook over
medium heat until berries pop, 5-7 minutes. Coarsely mash berries. Add
sugar, lemon juice and remaining water. Simmer, stirring often until a
syrup forms. Let cool. Refrigerate for 6 hours or overnight. Freeze in a
ice cream maker as per directions. Yields 1 quart.
CORNBREAD AND APPLE-STUFFED ONIONS
8 medium-large onions
1 tbsp butter
2 large apples, peeled, cored, grated
3/4 lb ground pork
3 cups day-old cornbread, crumbled
1/2 tsp salt
11/2 tsp pepper
2 tbsp minced fresh sage
11/2 tbsp minced fresh thyme
2-3 cups beef broth or water
Peel the onions and cut a 1 inch slice off the stem end of each. Leave the
root ends intact (this helps the onions to hold their shape while
cooking). Place the onions in a saucepan just large enough to hold them in
a single layer; add water to cover. Bring to a boil over medium-high heat,
then reduce heat to medium. Cover and cook until the onions have begun to
soften slightly and the outer layer of skin has become translucent, about
10 minutes. Using a slotted spoon, transfer the onions to a plate to drain
and cool. Reserve 1 cup of the cooking water; add the butter and keep warm
over low heat.
Preheat oven to 350F. When the onions are cool enough to handle, scoop
out the centers with a sharp edge of a metal spoon, leaving a 1/2 inch
thick shell. Reserve the centers.
Place the apple, pork, cornbread, salt, pepper, sage and thyme in a bowl.
Mince half of the onion centers and add to the bowl (discard the remaining
centers). Pour the reserved onion-cooking water over the mixture and mix
well. The stuffing should be moist and pasty; if it is a bit dry, add a
little of the beef broth or water. Place the filling into each onion,
mounding it as high as you dare.
Place the filled onions upright in a baking dish just large enough to hold
them in a single layer. Pour in enough beef broth or water to reach
halfway up the onions.
Bake 45 minutes until the stuffing is well browned and has begun to pull
away from the onions, and the skins are tender when pierced with a fork.
Carefully remove the onions from the broth with a slotted spoon. Serves 8.
PARSLEY ROOT AND PUREED POTATOES
9 medium-size boiling potatoes
6 or 7 parsley roots, trimmed
2 tsp salt
3/4 cup milk
3/4 cup half and half
3 tbsp butter
1 tsp pepper
3/4 cup minced parsley
Cut the potatoes (peeled or unpeeled) in 4-5 pieces. Peel parsley roots
and cut into 1 inch pieces. Put the potatoes and parsley roots in a
saucepan; cover generously with water. Add 1 tsp salt. Simmer until
potatoes are easily pierced with tines of a fork, about 15 minutes. Drain.
Return vegetables to saucepan.
Combine milk and half and half; add about 1/4 cup to the hot vegetables.
Mash, adding remaining milk mixture a little at a time until potatoes
reach consistency you like. Stir in the butter, remaining salt and pepper.
Garnish with parsley. Serves 6-8.
HERB-RUBBED TURKEY BREAST WITH FIG AND APRICOT STUFFING
A 7 lb turkey breast, parts of the ribs and wings attached
11/2 tsp salt
11/2 tbsp freshly ground black pepper
4 tbsp minced fresh sage
4 tbsp minced fresh rosemary leaves
Dried Fig and Apricot Stuffing
Preheat oven to 350F. Rub the turkey breast inside and out with salt and
pepper, then with the herbs. Discard the herbs or for a stronger
impression leave some of the herbs clinging to the breasts, or tuck them
under the skin.
Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as
filling the breast cavity. Place the turkey skin side up on a piece of
foil (to protect the dressing), then place on a rack in a roasting pan.
Roast approximately 21/2 hours, or about 25 minutes per pound. If you are
using a meat thermometer, insert it into the thickest part of the breasts,
almost to the bone, before placing the breast in the oven.When the
thermometer reads 185F, the meat is done. Let the turkey stand at least 10
minutes and up to 30 minutes before carving. Serves 6-8.
DRIED FIG AND APRICOT STUFFING
5-6 cups slices or chunks of hard, dry baguette, pain au levain, or any
combination of country style bread, or leftovers from homemade bread
1 tbsp butter
11/4 cups minced onion
2 garlic cloves,minced
21/2 cups boiling water
3/4 cup chopped dried figs
1/2 cup chopped dried apricots
4 tbsp minced fresh rosemary
4 tbsp minced fresh thyme
11/4 tsp salt
1 tbsp cracked black pepper
Put the bread in a large bowl and set aside. Melt the butter in a small
saucepan. Add the onions and garlic and saute until translucent, about 3
or 4 minutes. Add the boiling water and pour the mixture over the bread.
Turn the pieces to make sure they are all soaked. Let stand for 10-15
minutes more until the bread is cool enough to handle and the water has
been absorbed. Squeeze the bread in your hands, further breaking it down,
until you form a thick paste. Add the fruits, herbs, salt and pepper and
continue squeezing to incorporate them into a paste.
Yield 3 cups; enough to stuff a 7 lb turkey breast or a 12-14 pound turkey.
SHERRIED PORTOBELLO MUSHROOM GRAVY
Pan of drippings from roast turkey breast
3/4 cup dry Sherry
1 portobello mushroom, cut into 1/2 inch cubes
11/2-21/2 cups water
3 tbsp cornstarch mixed with 3 tbsp water
Salt and Pepper
Remove the turkey breasts from the roasting pan; set aside. Place the pan
and its drippings over medium-low heat. Stir in the sherry, scraping and
deglazing the pan. Add the mushroom pieces, continuing to stir. As the
sauce thickens, add the water, a little at a time, continuing to stir for
3-4 minutes. Stir in the cornstarch-water mixture,
increase the heat to medium and stir until the gravy thickens.Taste and
adjust seasoning with salt and pepper,if necessary.Yields 3 cups
PUMPKIN ICE CREAM TARTS
2 cups heavy cream
2 cups milk
11/4 cups brown sugar
1/4 tsp salt
4 egg yolks
2 cups pumpkin puree
1/4 tsp mace
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
8 prebaked pastry tart shells, each 21/2 to 3 inches in diameter
1/2 cups chopped walnuts (optional)
Whipped cream (optional)
Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a
boil over medium-high heat, stirring often, until sugar has dissolved
Whisk egg yolks in a bowl until lemon-yellow. Slowly whisk 1 cup hot milk
mixture into yolks. Then whisk yolk mixture into hot milk mixture. Cook,
stirring constantly, until custard thickens enough to coat the back of a
spoon. Cool to lukewarm. Whisk 1 cup of warm custard into pumpkin. Whisk
pumpkin mixture and slices into custard. Freeze in an ice-cream maker
according to manufactures directions. To serve, scoop ice cream into
pastry shells; top with whipped cream and nuts. Serves 8.