 |
||
 
|
||
Thanksgiving
When planning my own Thanksgiving menu, I follow the original spirit of this special holiday and let the abundance of the harvest itself guide me. Since I do most of my shopping at our local farmers' markets from spring through fall, I'm familiar with the gorgeous produce they offer and the succession of crops. Even at the end of November, there's still a marvelous assortment of fresh veggies and fruits to choose from: Brussels sprouts, cauliflower, gorgeous red beets, leafy greens, pumpkins and winter squashes, apples and pears… the list goes on and on, and out of it my menu takes shape beautifully. From the first bite of the spicy
beet-green crostini and the first sip of the sumptuous pear Bellini
to the last morsel of dessert, the mood for this feast is set. May
it inspire you to create a Thanksgiving feast that is as delicious
as it is joyful — in the true spirit of giving thanks!
|
||
|
Thanksgiving Menu and
Game Plan
|
||
|
|
||
|
Step 2: Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set on a platter and serve warm.
|
||
|
For the endive boats
Cook's note: The beets can be prepared up to 3 days ahead. Place in a Tupperware and refrigerate until ready to use. Step 2: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside. Step 3: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8" cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes. Step 4: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Top with the beet cubes. Garnish with a chive tip and serve. Cook's note: The boats can be assembled
up to 30 minutes ahead and kept at room temperature. Do not prepare
too far ahead of time as the endives will wilt. |
||
|
Step 1: Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and put in a large bowl. Place the balance of ingredients in the same bowl. Mix well and transfer to a Tupperware. Step 2: Let marinate at room temperature for 1 hour before serving. Cook's note: Refrigerate up to 1 month.
Bring to room temperature before serving. |
||
|
Place one pear slice in each chilled Champagne flute. Shake pear
juice and Grappa with large ice cubes. Divide into the eight champagne
flutes. Top with Champagne and serve immediately. |
||
|
For the citrus-mint pesto
Step 2: Add the orange juice and purée the soup with a stick blender or food processor, until smooth. Thin the soup with water to the desired consistency. Adjust the seasoning if needed. Remove from heat and set aside. Step 3: While the soup is simmering, make the pesto. Place all the ingredients in the bowl of a food processor and process until very smooth, for 1 to 2 minutes, scraping the sides of the bowl once or twice. Transfer to a small bowl and set aside. Step 4: Ladle the soup into soup bowls. Place a spoonful of the pesto in the center of each bowl and serve immediately. Cook's note: The soup can be made up to
3 days ahead and re-heated just before serving. It may need to be
thinned with additional spring water, as the pumpkin will absorb
the liquids as it stands. Freezes well up to 1 month. |
||
|
For the vinaigrette For the salad Step 1: For the maple-glazed pecans, heat a small frying pan over medium-high heat. Add the olive oil, maple syrup and pecans. Sauté for 3 to 4 minutes, stirring frequently until the pecans are golden and the maple syrup has darkened. Spread the pecans on a cooling rack so the pan juices can drip down and sprinkle with salt. Once cooled place in a Tupperware until ready to use. Cook's note: The pecans can be made up to 3 days ahead and stored room temperature. Step 2: Place the spinach in a large bowl and set aside. Step 3: To make the vinaigrette, heat a small frying pan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots. Sauté for 2 to 3 minutes until the shallots are light golden. Quickly add the balsamic, balance of the olive oil, salt and pepper. Stir well and remove from heat. Step 4: Pour the warm vinaigrette over the baby spinach.
Toss well and divide equally in the center of eight salad bowls
or plates (alternatively place in a large serving platter). Top
with a few cranberries and a little crumbled feta. Garnish with
the pecans. Finish with freshly ground black pepper and serve immediately. |
||
|
For the gratins
Step 2: Heat a large non-stick skillet to high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 4 to 6 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 1 to 2 minutes until shallots have softened. Add garlic, herbs, salt and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly. Step 3: Pre-heat oven to 375°F. Whisk the cream, milk, salt and pepper in a small bowl and set aside. Place a third of the potato slices at the bottom of each ramequins, just to cover the surface. Top with half the mushrooms. Then top with a third of the potato slices. Top again with half the mushrooms and finish with the balance of the potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45 to 50 minutes until golden and bubbly. Remove from oven and let cool for 5 minutes before serving. Serve the gratins in their molds. Cook's note: The gratins can be baked,
cooled and refrigerated up to 1 day, although they are best eaten
the day they are made. To serve, bring to room temperature and bake
at 375°F for 6 to 8 minutes until hot. |
||
|
Preheat oven to 475ºF.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves. Cook's note: The squash can be sliced
up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to
6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.
|
||
|
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside. Cook's note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use. Step 3: Heat a large heavy-bottom skillet over high heat.
Add the butter, olive oil and maple syrup. As soon as the butter
is melted, add the Brussels sprouts and chestnuts and toss. Sauté
for 4 to 5 minutes until golden-brown, tossing only occasionally.
Add the shallots, toss again and sauté for 1 to 2 minutes until
shallots have softened. Sprinkle with salt and pepper, remove from
heat and serve immediately. |
||
|
Step 2: Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, black pepper, parmesan and 1/4 cup of the reserve milk (or a little more) to the desired consistency. Process for another 30 seconds until very smooth. Transfer to a bowl and keep at room temperature until ready to use. Cook's note: The purée can be prepared up to 4 hours ahead. Once cooled, cover and keep at room temperature. Step 3: When ready to serve, heat the purée in a saucepan
over medium heat until very warm, stirring frequently and adding
a bit of the reserved milk if needed. Serve immediately. |
||
|
For the chutney Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes. Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve. Cook's note: Refrigerate up to 3 days.
Bring to room temperature before serving. |
||
|
For the fruit For the Calvados Chantilly Preheat the oven to 375°F. Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use. Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, calvados and sugar. Toss well. Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minutes, until topping is golden brown and the fruit is bubbly. Remove from the oven and let cool until warm. Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar and medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use. Cook's note: Refrigerate the Chantilly up to 1 day. Step 5: To serve, spoon into desert bowl. Top with a dollop of the Calvados Chantilly and serve immediately. Cook's note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made. |
||
|
|
||
As
a junior in college and a new immigrant to this country, I was quick
to adopt Thanksgiving as my favorite holiday. We Americans may have
inherited this ritual of giving thanks from the Pilgrims, but throughout
history people of all nations have celebrated harvest time with
a feast. Now that's where I get very excited about this special
holiday. Cooking being my passion, having the chance to make a feast
is something I anticipate with great joy each year. 
Step
1: Heat a large heavy-bottomed skillet over high heat. Add the
oil, red pepper flakes and garlic. Sauté for 1 minute only. Add
the beet greens and sauté for 4 to 5 minutes until all the juices
have evaporated and greens turn dark green, tossing from time to
time. Add the salt and freshly ground pepper to taste. Toss well
and remove from heat.
Step
1: Preheat oven to 450°F. Place the beets in a small roasting
pan. Fill pan with 1/2" of spring water. Cover tightly with foil
and bake for 60 to 70 minutes until beets are tender. Transfer to
a bowl and set aside to cool to room temperature. 
Step
1: Heat a large heavy-bottomed soup pot at medium-high heat.
Add the olive oil and onions and sauté for 5 to 6 minutes until
golden, stirring from time to time. Add the garlic and wine. Stir
well and continue to sauté for 3 to 4 minutes, until the wine has
evaporated and glazed the onions. Add the pumpkin chunks, the vegetable
broth, 2 1/2 cups of water, salt and pepper to taste. Bring the
soup to a boil and then simmer covered for 30 to 35 minutes, until
the pumpkin pieces are very tender. 
1
tablespoon maple syrup 
For
the mushrooms
Step
1: Place the herbs on a cutting board and finely chop. Set aside.
Step
1: Place the butternut squash slices in a non-stick jellyroll
pan large enough to hold the ingredients in a single layer (alternatively
use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle
with the olive oil and toss well. Arrange slices in a singe layer
and bake for 20 minutes. 
Step
1: Fill a large bowl with cold water and several ice cubes.
Step
1: Bring milk to a boil in a large soup pot. Add half the salt,
herb bundle and cauliflower and boil partially covered (or the milk
will foam-up) for 12 to 15 minutes until cauliflower is very tender.
Strain in a colander, reserve the milk and let stand for 5 minutes
until well drained. Discard herb bundle.
For
the figs
For
the crumb topping
