Thanksgiving Recipes

Thanksgiving, The LMC Way

Table of Contents• Beverages……………………………………………………………………………………………………..

3

• Soups/Salads/Sauce…………………………………………………………………………………….. 9

• Appetizers/Sides……………………………………………………………………………………….. 15

• Main Dish.………………………………………………………………………………………………….. 26

• Desserts…………………………………………………………………………………………………….. 32

Beverages

Coquito

• 2 egg yolks, beaten• 1 (12 fluid oz) can evaporated milk • 1 (14 oz) can cream of coconut • 1 (14 oz) can sweetened condensed milk • 1/2 cup white rum • 1/2 cup water • 1/4 tsp ground cloves • 1/2 tsp ground cinnamon • 1 tsp vanilla extract

1. In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temp of 160. The mixture should be thick enough to coat the back of a spoon.

2. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Ingredients Directions

Candy Cane Cocktail

• 1 shot vanilla rum• 1 shot white chocolate liqueur (recommended: Godiva)• 1 shot peppermint schnapps• Candy cane, garnish

Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.


Butterscotch Bliss

• Ice• 3/4 oz. Bailey's Irish Cream• 3/4 oz. DeKuyper Buttershots liqueur or butterscotch schnapps• 1/2 oz. Jagermeister or anise-flavored liqueur• 1/2 oz. Goldschlager cinnamon schnapps• 1/2 oz. half-and-half• Lemon zest• Raw sugar, to coat glass rim• Pinch of cinnamon

In a cocktail shaker with ice add Irish Cream, butterscotch liqueur, anise liqueur, schnapps and half-and-half. Zest lemon over shaker. Shake and set aside. Sugar the rim of a martini glass by dipping glass into a saucer of water, followed by a saucer of raw sugar. Strain drink into glass. Garnish with a pinch of cinnamon.


Gingerbread Martini

MARTINI• 4 oz Irish cream liqueur, such as Baileys• 4 oz vodka, such as Kettle One• 2 oz coffee liqueur, such as Kahlua• 2 oz Gingerbread Syrup, recipe follows• 2 scoops vanilla ice cream, softened• Whipped cream, for topping• Small handful gingerbread cookies, crushed

GINGERBREAD SYRUP• 1 cup sugar• 1 cup water• 5 cloves• 2 cinnamon sticks• One 2-inch piece fresh ginger, cut into rounds

MARTINICombine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.

GINGERBREAD SYRUPAdd the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 mins. Remove from the heat and let cool to room temp before using, about 20 mins. Cover and refrigerate for up to 2 weeks.


Irish Eggnog

• Egg• Irish cream liquor• Irish whiskey• Whole milk• Nutmeg• Cinnamon stick

Whisk 1 egg, 1 oz Irish cream liqueur and 1/4 oz Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.

*Keep these drinks warm in a saucepan on the stovetop over low heat.


Soup/Salad/Sauce

Shallot-Dijon Gravy

• 3 ½ cups Golden Turkey Stock• 2/3 cup chopped shallots• ½ cup flour• ½ cup dry white wine• 2 tbsp. Dijon mustard• 2 tsp chopped fresh rosemary

1. Remove turkey neck, heart, gizzard from roasting pan (see turkey recipe on slide 30) Pull meat off neck, chop neck meat, heart and gizzard, reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving ½ cup fat. Add enough turkey stock to degreased pan juices to measure 5 ½ cups total.

2. Place roasting pan over 2 burners on medium heat. Add ½ cup reserved fat and shallots; sauté 1 min. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 mins. Whisk in wine, stock mixture, mustard and rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 mins. Add neck, heart and gizzard, if desired. Season with salt and pepper.

3. Serve turkey with gravy.


Apple Pie Jello Shots

• 1 1/4 cup apple juice or apple cider

• 1/4 cup brown sugar• 2 envelopes Knox gelatin• 3/4 cup whipped cream

flavored vodka• 6 Keebler mini graham-

cracker pie crusts (they come in a package of 6 and are in most grocery stores in the baking aisle)

• Whipped cream, for topping• Cinnamon, for topping

1. Pour 1 cup apple juice or cider and 1/4 cup brown sugar into a medium-sized sauce pan. Sprinkle 2 envelopes Knox gelatin on top and let it sit for a minute to activate. Turn on medium heat and bring to a simmer (just enough to dissolve sugar and gelatin).

2. Add 3/4 cup flavored vodka and 1/4 remaining apple juice or cider. Pour the mixture into your pie crusts. Refrigerate for 1 hour or until completely set. Using a paring knife, cut your pies into quarter slices and lift them out carefully.

3. Top with whipped cream and cinnamon. Keep refrigerated until serving. For a kid friendly, non-alcoholic version just use cold water or more juice instead of alcohol.


Spiked Jellied Cranberry Sauce

• 1 tbsp unflavored gelatin• 1/3 cup vodka• 2 tbsps orange-flavored

liqueur, such as Cointreau• One 14-oz can jellied

cranberry sauce• Cooking spray

1. Put the gelatin in a small bowl, and pour the vodka and

liqueur over it. Let sit until the gelatin is completely soft, about 10 mins.

2. Meanwhile, transfer the cranberry sauce to a small

saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely

smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the

softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.

3. Let the cranberry sauce sit at room temp until the can is

just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.

4. To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can

carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its

side on a serving plate, and cut into 6 or 7 slices.


Roasted Sweet Potato Soup With Pistachio, Orange, and Mint Salsa Recipe

• 4 pounds sweet potato, peeled and cut into 1/2-inch dice• 6 tbsp vegetable, canola, or grapeseed oil, divided• Kosher salt• 4 medium carrots, peeled and diced• 1 medium onion, chopped• 5 cloves garlic, crushed• 2 sprigs sage (optional)• 2 quarts homemade or store-bought low-sodium chicken stock or vegetable stock• 1/4 cup fresh juice and 1 tbsp freshly grated zest from 1 medium orange, divided• 3/4 cup shelled roasted pistachios, crushed in a mortar and pestle or food processor• 2 scallions, thinly sliced, white and light green parts only• 2 tbsp very thinly sliced fresh mint leaves (from about 5 sprigs)• Pinch cayenne pepper• 1/2 cup extra-virgin olive oil

1. Preheat oven to 300. Toss sweet potato with 4 tbsp vegetable oil and salt. Spread sweet potato on 2 rimmed baking sheets and bake for 1 hour, rotating pans front to back and top to bottom halfway through cooking. Increase oven temp to 375 and cook until sweet potatoes are tender and lightly browned around the edges, about 25 mins.

2. In a large pot, heat remaining 2 tbsp vegetable oil over medium-high heat until shimmering. Add carrot, onion, garlic, sage (if using), and a generous pinch of salt and cook, stirring, until vegetables are just tender.

3. Add sweet potatoes and stock and bring to a simmer. Cook for 10 mins until vegetables are very tender. Discard sage, if using. Add orange juice. Using an immersion blender or standing blender, blend soup until smooth. Season with salt.

4. If desired, pass soup through a fine mesh strainer using a rubber spatula to plunge and scrape it through (it may not seem like it at first, but almost all of the soup will pass through). If necessary, thin soup to desired consistency with extra stock or water.

5. In a mixing bowl, stir together pistachios, orange zest, scallions, mint, and cayenne pepper. Fold in olive oil and season with salt.

6. Serve soup, spooning pistachio salsa on top.


Green Bean and Radish Salad

• 1 lb green beans• 1/4 cup olive oil• 1/2 lb radishes, stem removed and quartered• 2 cloves garlic, chopped• 1 tbsp honey• 1/4 tsp red pepper flakes• Salt and pepper

1. Bring a pot of salted water to a boil. When bubbling toss in the green beans for 3 to 4 mins. Remove and place in ice water to quickly cool. Drain thoroughly.

2. Pour the oil into a skillet and turn the heat to medium. When hot, dump in the radishes, green beans, garlic, and chili flakes. Cook for 5 mins or until the vegetables have softened.

3. Add the honey and stir to coat the vegetables. Cook for 2 to 3 mins. They should just start to caramelize.

4. Transfer to a large bowl and then season with salt and pepper.


Appetizers/Sides

Macaroni and Cheese

• 1 1/2 cup panko breadcrumbs• 8 tbsps (1 stick) unsalted butter,

plus more for dish• 5 1/2 cups milk• 1/2 cup all-purpose flour• 2 tsp kosher salt• 1/4 tsp freshly grated nutmeg• 1/4 tsp freshly ground black

pepper• 1/4 tsp cayenne pepper• 4 1/2 cups (about 18 oz) grated

sharp cheddar• 1 1/4 cups (about 5 oz) grated

Romano• 1 pound elbow macaroni

1. Heat the oven to 375. Butter a 3-quart casserole dish or 9x13 pan; set aside. Place panko breadcrumbs in a medium bowl. In the microwave, melt 2 tbsps butter. Pour butter into the bowl with breadcrumbs, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbsps butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 cup Romano. Set cheese sauce aside.

3. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer mins than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

4. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 mins. Transfer dish to a wire rack to cool for 5 mins; serve.


Sweet Corn Pudding

• 4 cups frozen corn kernels (about 19 oz), thawed

• 4 large eggs• 1 cup whipping cream• 1/2 cup whole milk• 6 tbsp sugar• 1/4 cup (1/2 stick) butter,

room temp• 2 tbsp all-purpose flour• 2 tsp baking powder• 1 tsp salt

1. Preheat oven to 350. Butter 8x8x2-inch glass baking dish.

2. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish.

3. Bake pudding until brown and center is just set, about 45 mins.

4. Cool 10 mins; serve.


Cranberry Apple Salad

• 1/2 cup chopped pecans (more to taste)

• 1 bag cranberries• 1 cup sugar• 1 naval orange, peeled and

diced• 1 Gala apple, peeled and diced• 1 Granny Smith apple, peeled

and diced

1. Put the cranberries in the food processor with the sugar. Pulse until chopped. You can also use a blender or chop by hand.

2. Pour the chopped cranberries in a bowl and add the remaining ingredients. Add more sugar if necessary.


Gravy

• 3 lbs. turkey wings or chicken wings

• turkey neck (if included with your turkey)

• 2 onions, peeled and quartered

• 6 T. butter• 6 T. flour• Salt and pepper (I

didn't use salt because my turkey is brined and the drippings are salty; I added more salt shortly before serving)

1. Preheat oven to 400. Arrange a single layer of turkey/chicken

wings/neck 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. Chicken wings will finish earlier than turkey.

2. 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 into the stockpot. Stir in 8 (6

cups if you didn't roast the neck) cups of water. Bring to a boil. Reduce heat to medium-low and simmer, lightly covered for 1-1/2 hours. Discard wings, neck, and onions.

3. In a medium saucepan, melt butter and whisk in flour. Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux. Cook the roux for 2-3 mins

after the white bubbles have formed, whisking constantly.4. Gradually add the broth, whisking constantly until the gravy is

thickened and comes to a boil. Remove from heat and season with salt and pepper.

5. Cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, add gravy base

to pan drippings and bring it to serving temp. You may need to add broth or potato cooking water to thin the gravy. Add salt and pepper as needed.


White Bread Stuffing

• 2 loaves of cheap white bread, torn into 1/2 inch pieces by small children

• 8 ribs of celery, diced• 2 onions, diced• 3 sticks butter• salt and pepper• 2 cups chicken broth• 2 T. sage or poultry seasoning

(plus more to taste)

1. Prepare white bread ahead of time so it has time to get a little stale. You can also lightly toast the bread, or you can just skip this step.

2. In a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Season with sage, poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well. Add more sage if pale and more broth if dry.

3. Heat half the stuffing in the microwave until warm, then stuff the turkey. Roast turkey.

4. Ahead of time or after the turkey comes out of the oven, bake the rest of the stuffing in a 90-inch pan for 30-40 mins at 350.

5. When the turkey is cooked, remove the stuffing and mix with the baked stuffing. Put it back in the oven until heated through - about 5-10 mins.


The Ultimate Potato Gratin

• 1 head savoy cabbage, cored, cleaned, and shredded• 1 (2-inch) piece slab bacon, thinly sliced• 2 tbsp unsalted butter, plus more for greasing the gratin dish• 4 garlic cloves, finely chopped• 1/2 bunch fresh chives, finely chopped to 1/4 cup• Sea salt and freshly ground black pepper• 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch)*Slice the potatoes immediately before using so they don't turn brown• 2 1/2 cups heavy cream• 2 cups grated Parmesan

1. Preheat oven to 375. Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a

slotted spoon and drain on paper towels. Set aside.2. Add 1 tbsp butter to bacon fat in frying pan. When it has melted

add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

3. Generously butter the bottom and sides of an ovenproof casserole dish.

4. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup Parmesan, and the remaining garlic, season with salt and

freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.

5. Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 mins until golden brown. Leave for 10 mins before serving. Garnish with fresh chives.


Carrots with Ginger-Honey Glaze

• 2 ½ lbs baby carrots or large carrots, peeled, cut into 3 in. lengths, quartered lengthwise

• 3 tbsp. honey• 2 tbsp. (1/4 stick) butter• 1 tbsp. finely chopped peeled

fresh ginger• ¼ tsp ground ginger

1. Cook carrots in large saucepan of boiling salted water until just tender, about 8 mins. Drain. Stir honey, butter, ginger, ground ginger in large skillet over low heat until blended. Mix in carrots.

2. Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 mins. Season with salt and pepper. Transfer to bowl.


Herb and Onion Stuffing

• 1 stick unsalted butter• 3 cups chopped onions• 2 cups chopped celery (4-5 stalks)• ¼ cup chopped fresh Italian

parsley• 2 tbsp. chopped fresh sage• 2 tbsp. chopped fresh marjoram• 12 cups 1-in. cubes cornbread OR

day-old pain rustique OR ciabatta bread with crust

• 2 large eggs• 1 ½ tsp coarsely ground black

pepper• 1 cup (or more) low-salt chicken

broth

1. Can be made 1 day ahead: Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 mins. Add all herbs; sauté 1 min. Transfer to bowl, cover, chill.

2. Preheat oven to 350. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 mins, 10-12 mins total. Transfer to very large bowl and cool.

3. Butter 13x9x2 in. baking dish. Stir vegetable mix into bread. Whisk eggs, salt and pepper in bowl to blend; whisk in 1 cup broth. Add egg mix to stuffing, tossing to combine evenly, adding more broth by ¼ cupfuls if dry. Transfer stuffing to prepared dish.

4. Bake stuffing uncovered until cooked through and brown and crusty on top, 50-60 mins. Let stand 10 mins.


Wild Mushroom and Spinach Stuffing

• ¾ cup (1½ sticks) unsalted butter, divided• 1 tbsp. olive oil• 1 lb assorted fresh wild mushrooms

(chanterelle, stemmed shiitake, crimini) cut into ½ in. dice (9 cups)

• 3 cups chopped onions• 2 cups chopped celery (4-5 stalks)• ¼ cup chopped fresh Italian parsley • 2 tbsp. chopped fresh sage• 2 tbsp. chopped fresh thyme• 1 5-oz container or bag baby spinach

leaves• 12 cups 1-in. cubes cornbread OR day-old

pain rustique OR ciabatta bread with crust• 2 large eggs• 1 ½ tsp fine sea salt• 1 tsp coarsely ground black pepper• 1 cup (or more) low-salt chicken broth

1. Melt ¼ cup butter with olive oil in heavy large skillet

over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until

mushrooms are tender and beginning to brown, about 8 mins. Transfer to large bowl.

2. Can be made 1 day ahead: Melt remaining ½ cup butter

in same skillet over medium heat. Add onions and celery. Sauté until tender, about 12 mins. Add all herbs; sauté 1

min. Add spinach and toss until just wilted, about 1 min. Add to bowl with mushrooms, cover, chill.

3. Preheat oven to 350. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard,

reversing sheets after 5 mins, 10-12 mins total. Transfer

to very large bowl and cool.4. Butter 13x9x2 in. baking dish. Stir vegetable mix into

bread. Whisk eggs, salt and pepper in bowl to blend; whisk in 1 cup broth. Add egg mix to stuffing, tossing to

combine evenly, adding more broth by ¼ cupfuls if dry.

Transfer stuffing to prepared dish.5. Bake stuffing uncovered until cooked through and

brown and crusty on top, 50-60 mins. Let stand 10 mins.


Blue Cheese Coleslaw

• 8 bacon slices, chopped• ¾ cup mayonnaise• 2 tbsp. red wine vinegar• 1 tbsp. honey• 16 oz purchased coleslaw mix• 1 cup crumbled blue cheese

1. Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels.

2. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon.

3. Season with salt and pepper, toss to coat. Cover and chill.


Main Dish

Veggie Mac & Cheese with Bacon

• 1-1/2 cups uncooked elbow macaroni • 3 cups fresh broccoli florets • 2 cups fresh cauliflowerets • 3 large carrots, halved lengthwise and

thinly sliced • 2 celery ribs, sliced • 1 tbsp butter • 1 medium onion, chopped • 1/4 cup all-purpose flour • 1 cup 2% milk • 1 cup chicken broth • 3 cups shredded sharp cheddar cheese • 1 tbsp Dijon mustard • 1/4 tsp salt • 1/8 tsp pepper • 1/4 tsp paprika • 4 Strips Crispy Bacon, Crushed

1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 mins of cooking. Drain; transfer to a greased 13x9-in. baking dish.

2. Meanwhile, in a large saucepan, heat butter over medium-high heat; sauté onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 mins; stir in cheese, mustard, salt and pepper.

3. Add to macaroni mixture, stirring to coat; sprinkle with paprika, more cheese and bacon. Bake, uncovered, until heated through, 15-20 mins.


Tuna Pasta

• 1 (9 1/4 oz) can tuna, drained• 1 (1 lb) can chopped tomato with juice• 2 tbsp olive oil• 1 small onion, chopped• 2 garlic cloves, minced• 2 tbsp fresh basil, minced (1 1/2 tsps)

or 2 tbsp dried basil (1 1/2 tsps)• red pepper flakes• 3⁄4 lb of your favorite pasta, cooked al

dente and tossed with 1 tbsp butter (we like to eat this sauce with pasta 'curls' so the little bits of tuna can get caught in the curls)

• grated parmesan cheese, for the table

1. Heat the olive oil in a small saucepan and add the onion; sauté onion until it is translucent, 2-3 mins, then add tomatoes and garlic; season to taste with salt, pepper and red-pepper flakes and boil over medium heat for 10-12 mins until thickened somewhat; add basil and simmer 2 more mins; add tuna, turn off heat and allow to 'sit' (flavors will blend) for 5 mins.

2. This makes a very thick, flavorful sauce (you can thin with a little boiling water or some of the pasta cooking water if it's too thick for your liking).

3. Distribute pasta amongst 4 plates and top with sauce; pass grated parmesan cheese at the table or, alternatively, toss pasta and sauce together, then serve, passing grated cheese.

Note: If you don't want your sauce to be as 'chunky', you can puree the tomatoes before using.


Recipe for Pork Pie

• 1 lb. ground pork• 1 lb. ground beef• 2 c. water• 1 Tbs. cinnamon• 1 Tbs. cloves• 1 Tbs. celery salt• 1 Tbs. allspice• 1 Tbs. dried minced onion (or ¼ c.

fresh)• 2 tsp. dried minced garlic • 1 tsp. salt• 4 medium potatoes (peeled, boiled,

and mashed)• Your favorite dough for double-crust

pie

1. Mix meat, water, and all spices & seasonings in a covered pan (dutch oven works nicely), bring to a boil over medium-high heat on the stovetop, reduce heat and simmer until meat is fully cooked, stirring occasionally.

2. Drain excess liquid and mash together with potatoes until thoroughly mixed. Put filling into pie crust, ventilating upper crust, and brush with a bit of milk and egg wash if desired. Bake 45 mins in a 350 degree oven.

*For a truly authentic French-Canadian pork pie, add a hearty portion of gorton (a spiced pork spread) to the meat mixture.


Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

HERBED SALT• 1/3 cup + 1 tbsp. coarse kosher salt• 1 ½ tsp dried rosemary• 1 ½ tsp dried rubbed sage• 1 ½ tsp dried thyme• 1 tsp black peppercorn, crushed• 3 small bay leaves, coarsely torn• 1 tsp finely grated lemon peel

TURKEY• 12-16 lb turkey (neck, heart, gizzard

reserved)• 1 large onion, chopped• 1 large celery stalk, chopped• 1 whole lemon, chopped with peel• 1 tsp dried rosemary• 1 tsp dried rubbed sage• 1 tsp dried thyme• 1 stick unsalted butter, room temp• 2 cups (or more) Golden Turkey Stock

HERBED SALTRub first 6 ingredients in small bowl to crush herbs finely. Can be made 1 week ahead. Cover, store at room temp. Stir in peel before using.

TURKEY1. Rinse turkey inside & out (do not pat dry). Pull any fat

pads from main & neck cavity of turkey; wrap, chill, reserve fat for roasting. Place turkey in roasting bag, place on baking sheet. Refrigerate 18-24 hours.

2. Preheat oven to 325. Rinse turkey inside & out, pat very dry. Stir onion & next 5 ingredients in bowl. Divide onion mix between main and neck cavities. Fold neck under & secure with skewer. Place turkey on rack set in large roasting pan. Spread butter all over. Place reserved fat pads, neck, heart & gizzard in pan; pour in 2 cups Turkey Stock.

3. Roast 45 mins. Baste with pan juices. Roast until turkey reaches internal temp of 165-170, basting every 45 mins, adding stock or water to pan if dry,. Tent loosely with foil if browning too quickly, 3-3 ½ hours longer. Transfer turkey to platter, tent loosely with foil and let rest 30-45 mins. Reserve roasting pan with juices for gravy.

4. See Gravy instructions on slide 10.


Chicken Pot Pie

CRUST• 1 ¼ cups flour• ½ tsp salt• 1 stick chilled unsalted butter, cut into ½ in.

cubes• 3 tbsp. (or more) ice water• 1 egg yolk, whisked to blend with 1 tbsp. water

(for glaze)

FILLING• 7 tbsp. butter, room temp, divided• 5 tbsp. flour• 2 tbsp. olive oil• 8 oz assorted fresh wild mushrooms (crimini,

oyster, stemmed shitake), sliced• 1 cup chopped onion• 1 cup ½ in. cubes celery• 1 cup ½ in. cubes peeled carrots• 1 ½ tbsp. chopped fresh thyme• 1 garlic clove, minced• 1 cup dry white wine• 2 ½ cups (or more) low-salt chicken broth• 5 cups coarsely chopped or torn roast chicken,

skin and bones removed• 1 ½ cups frozen green peas• 1/3 cup whipping cream• 1/3 cup chopped fresh Italian parsley

CRUST1. Blend flour and salt in processor. Add butter, blend, using on/off

turns, until mixture resembles coarse meal. Add ice water; blend until moist clumps form, adding more ice water by tsp if dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hr – up to 1 day.

2. Preheat oven to 425. Line baking sheet with parchment. Roll out crust on floured surface to 12x8 in. rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 mins. Carefully run long, sharp knife under crusts. Cool on sheet. Can be made 8 hours ahead. Let stand uncovered at room temp.

FILLING3. Mix 5 tbsp. butter and flour in bowl until smooth. Melt 2 tbsp. butter

with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until soft and brown, about 10 mins. Add thyme and garlic, stir 3 mins. Add wine; boil until almost evaporated, about 3 mins. Add 1 ½ cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tbsp. at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 mins. Stir in chicken, peas, cream and parsley; bring to simmer. Season with salt and pepper. Can be done 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by ¼ cupfuls if mixture is thick.

4. Preheat oven to 425. Transfer filling to 13x9x2 in. baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 mins. Let rest 5 mins.


Dessert

Mom’s Famous Apple Pie

PIE CRUST• 4 Cups flour• 1 Tbsp. sugar• 2 Tsp. salt• 1 ¾ Cup solid veg. Shortening• ½ Cup water• 1 Tbsp. white or cider vinegar• 1 Large egg

FILLING• 6 Cups thinly sliced apples (Macs,

Cortland, Winesap apples). *Do not use sour apples.

• 1 Cup sugar• ¼ Cup flour or cornstarch• 1 tsp. cinnamon• ¾ (slight) tsp. nutmeg • 8 (about) small pieces of butter

PIE CRUST1. Mix first 3 ingredients with a fork in large bowl. Add the

shortening. Mix in with a fork until crumbly.2. Beat together water, vinegar, and egg, in a small bowl. Combine

both mixtures with a fork until all ingredients are moistened. 3. Divide dough into four (4) equal portions and shape into a flat,

round patty for rolling. Wrap individually in plastic or waxed paper. Chill for ½ hour.

4. When ready to roll out pastry: Lightly four both sides of the patty and place on a lightly floured surface. Roll from center to 1/8" thickness and 2" larger than the pie pan. Transfer to the pie pan and press in place to remove air pockets.

FILLING5. Preheat oven to 425. Peel and slice apples then put them in pie

pan. Mix sugar, cinnamon, nutmeg, and flour or cornstarch together then pour evenly over apples

6. Place top crust on pie, trim excess pastry, flute top and bottom crust together. Cook for 30 mins.

7. Lower temp to 350 – 375 (Leave foil on pie). Cook for 20 more mins. Remove aluminum foil. (I put a cookie sheet under the pie to catch the drippings from the pie).

8. Put ‘ring’ on pie to prevent the crust from over cooking. Cook for another 20 - 25 mins until crust is light brown. Put on cooking rack to cool.


Cherry-Apricot Cobbler

FILLING• Butter• 3 14.5 oz cans pitted tart cherries in water,

drained• 1 ½ cups diced dried apricots• ¾ cup sugar• ½ tsp almond extract• ¼ tsp ground allspice

TOPPING• ½ cup whole wheat pastry flour• ½ cup sugar• 1/3 cup unbleached all purpose flour• ¾ tsp baking powder• ¼ tsp salt• 2 large eggs• ½ cup whole milk• 2 tbsp. bourbon• 2 tsp finely grated lemon peel• 1 tsp vanilla extract• Ice cream or whipped cream

FILLINGPreheat oven to 350. Butter 11x7x2 in. baking dish. Combine next 5 ingredients in large bowl; toss well. Spread evenly in prepared dish.

TOPPING1. Whisk first 5 ingredients in large bowl.

Stir in next 5 ingredients.2. Spoon topping over filling. Bake cobbler

until topping is golden brown and juices from filling are bubbling thickly at edges, about 50 mins. Serve cobbler warm with ice cream or whipped cream.


Coconut-Chocolate Chip Cupcakes

CUPCAKES• 1 cup whole wheat pastry flour• 1 cup unbleached all purpose flour• ½ cup coconut milk powder (sifted, then measured)• 1 tsp baking powder• ½ tsp salt• 2 ½ sticks unsalted butter, room temp• 1 3 oz package cream cheese, room temp• 1 ½ cups sugar• ½ tsp vanilla extract• 4 drops coconut flavoring or ¾ tsp coconut extract• 5 large eggs• 2 tbsp. whole milk• 1 ¾ cups bittersweet chocolate chips (10-11 oz)

FROSTING• 1 stick unsalted butter, room temp• ½ cup coconut milk powder (sifted, then measured)• ¼ tsp salt• ½ tsp vanilla extract• 3 drops coconut flavoring or ½ tsp coconut extract• 4-5 cups powdered sugar (16-20 oz)• 4 tbsp. (or more) whole milk• Flaked sweetened coconut (optional)

CUPCAKES1. Preheat oven to 350. Line 20 standard (1/3 cu) muffin

cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner.

2. Bake cupcakes until tester inserted into centers comes out clean, about 22 mins. Let cool 10 mins, then turn cupcakes out of pan and cool on rack.

FROSTING3. Using electric mixer, beat butter, coconut milk powder and

salt in bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tbsp. at a time, until frosting is thin enough to spread.

4. Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. Can be made 1 day ahead. Store cupcakes airtight at room temp.

TIP: Coconut milk powder is simply evaporated unsweetened coconut milk. Look for it at specialty food stores or Asian markets.


Candied Yams with Gingersnap Crunch

YAMS:• 8 medium yams or sweet potatoes

(about 4 lbs), peeled, halved crosswise and cut into 8 wedges

• 1 tbsp vegetable oil• Kosher salt and freshly ground pepper• 3 tbsp unsalted butter• 1/3 cup light brown sugar, packed• 2 tbsp honey• 1/2 tsp ground cinnamon• 1/2 tsp vanilla extract• 1/4 tsp freshly ground nutmeg

CRUNCH:• 4 oz gingersnap cookies (about 16)• 1/2 cup light brown sugar, packed• 4 tbsp unsalted butter, melted• 1/4 cup all-purpose flour

YAMS1. Preheat the oven to 400. Toss the yams with the oil in a

medium bowl and sprinkle with salt and pepper.2. Melt 2 tbsp of the butter in a small saucepan over

medium heat. Add the brown sugar, honey, cinnamon, vanilla and nutmeg and cook, stirring, until the mixture comes to a simmer and the sugar dissolves, 4 mins. Remove from the heat, add to the yams and toss to coat.

3. Spread the yams and all the sauce evenly into a 9x13 in. baking dish. Cover tightly with foil and bake until beginning to become tender, 30 mins.

CRUNCH4. Meanwhile, pulse the gingersnaps in a food processor

until they are fine crumbs with a few larger pieces. Transfer to a medium bowl and stir in the sugar, butter and flour to combine. Form crumbles in several sizes using your hands and chill in the refrigerator.

5. Remove the foil from the yams and stir to coat with the sauce. Continue baking uncovered until the potatoes are tender and the sauce has thickened, 20 to 25 mins. Top with gingersnap crumbles and bake until the yams are very tender and the topping is nicely browned, about 10 mins longer. Serve.


Lemon Bars

• 1 cup butter, softened• 1/2 cup white sugar• 2 cups all-purpose flour• 4 eggs• 1 1/2 cups white sugar• 1/4 cup all-purpose flour• 2 lemons, juiced

1. Preheat oven to 350.2. In a medium bowl, blend together softened

butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 in. pan.

3. Bake for 15 to 20 mins, or until firm and golden.

4. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

5. Bake for an additional 20 mins. The bars will firm up as they cool.

6. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion


S'more Pie CRUST• 5 tbsp unsalted butter, melted,

plus additional for greasing• 1 1/2 cups cookie crumbs (10

graham crackers, about 6 oz)• 2 tbsp sugar• 1/8 tsp salt

CHOCOLATE CREAM FILLING• 7 oz chocolate chips, plus an

extra 1/4 cup chocolate chips• 1 cup heavy cream• 1 large egg, room temp for 30

mins

MARSHMALLOW TOPPING• 1 tsp unflavored gelatin (from a

1/4-oz package)• 1/2 cup cold water• 3/4 cup sugar• 1/4 cup light corn syrup• 1/2 tsp vanilla• Vegetable oil for greasing

CRUSTPreheat 350. Lightly butter pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 mins, then cool on a

rack to room temp, about 45 mins.CHOCOLATE CREAM FILLING1.Preheat oven to 350. Put 7 oz. chocolate in a large bowl. Bring cream just to a boil in a

1-1½ qt heavy saucepan, then pour hot cream over chocolate. Let stand 1 min, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and

a pinch of salt, pour into graham cracker crust (crust will be about half full).2.Cover edge of pie with foil, bake until filling is softly set and trembles slightly in center

when gently shaken, about 25 mins. Remove from oven and sprinkle chocolate chips over top. Cool pie to room temp on a rack (filling will firm as it cools), about 1 hour.

MARSHMALLOW TOPPING3.Sprinkle gelatin over 1/4 cup cold water in large heatproof bowl, let stand until

softened, about 1 min.4.Stir together sugar, corn syrup, pinch of salt, and remaining 1/4 cup water in

saucepan. Bring to boil over moderate heat, stirring until sugar is dissolved, boil about 6 mins.

5.Beat water and gelatin mix with electric mixer at medium speed. Pour hot syrup in slow stream, beating. When all syrup is added, increase speed to high, beat until mix is tripled in volume and very thick, about 5 mins. Add vanilla and beat until combined, immediately spoon topping onto pie filling. Chill, uncovered, 1 hour, cover loosely with lightly oiled plastic wrap and chill 3 hours.

6.Brown topping: Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie foil, broil 3 to 4 in. from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 mins. Cool pie on a rack 10 mins.


Key Lime Pie

• 1 1/2 cups graham cracker crumbs

• 1/2 cup granulated sugar• 4 tbsps (1/2 stick butter)

melted• 2 (14 oz) cans sweetened

condensed milk• 1 cup key lime or regular lime

juice• 2 whole large eggs• 1 cup sour cream• 2 tbsp powdered sugar• 1 tbsp lime zest

1. Preheat the oven to 375.2. In a bowl, mix the graham cracker

crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 mins. Remove from the oven and allow to cool to room temp before filling.

3. Lower the oven temp to 325.4. In a separate bowl, combine the

condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 mins and allow to chill in the refrigerator for at least 2 hours.

5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.


Memories and Traditions

Thanksgiving and ChristmasFor both Thanksgiving and Christmas my parents ALWAYS cooked a turkey overnight in the oven. My mother would prepare a stuffing made with bread, potatoes, giblets, butter and seasoning. She would then stuff a bird that averaged around 20-24lbs. My father would tie the turkey with masonry string (my dad was a stone and brick mason), securing the legs and creating a grid-like pattern that later served as a way to lift the bird from the roasting pan. They would cover it with foil, toss it in the oven around midnight, and set the temp to 200.

In the morning we would all wake to the most magnificent aroma. Throughout the day the house would be filled with family and friends, and at 2PM we would all feast on the most tender turkey – with potatoes and gravy, squash, turnip, carrots, green beans, pineapple slices with cream cheese and cherries, celery sticks, cranberry sauce, olives, pickles, and more. In addition, each year my mother prepared about 14-16 different pies (1 or 2 each of the following: chocolate cream, butterscotch, lemon meringue, squash, mincemeat, pineapple (my favorite), pumpkin, blueberry, and apple…my father actually built pie racks that were only used during the holidays). And that’s not to mention cheesecake, homemade fudge, ice cream, and ambrosia. AND, be sure to wash that all down with some eggnog.

~FIN~

Food

Thanksgiving Recipes