November 2009—Malinda & Suzy

Not Your Grandmothers Thanksgiving!

Tangy Pepper-Pecan Brie
The Perfect Cheeseball
Hot Buttered Rum Beverage Mix

Roasted Butternut Squash Salad with Chipotle-Ranch Dressing

Rosemary Butter-Basted Turkey Breast
Cranberry Chutney
Garlicky Mashed Potatoes with Thyme
Double Duty Gravy
Thanksgiving Sausage Stuffing Recipe
Best Ever Green Bean Casserole
Sweet-Potato Gratin
Pumpkin Angel Biscuits

Holiday Compound Butters
Cinnaberry Butter:
Maple-Spice Butter
Orange-Pecan Butter:
Spiced Pumpkin Butter

German Oatmeal Cake
Roasted Pears with Brown Sugar Glaze


Tangy Pepper-Pecan Brie

1/2 cup pecan halves, coarsely chopped
1/4 cup apricot preserves
1 jalapeno pepper, stemmed, seeded and chopped
1 4” round (8 oz.) Brie cheese with rind, room temperature
1 loaf (16 oz.) French baguette
Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the pecans using food chopper. In small bowl combine chopped pecans, apricot preserves and jalapeno; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie.

Using a bread knife, cut baguette on a bias into 24 ¼” slices. Arrange baguette slices around Brie; spray with oil. Bake 8–10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.


The Perfect Cheeseball

1/2 lb mild cheddar cheese shredded
1/2 lb sharp cheddar cheese shredded
1/2 lb white cheddar cheese shredded
1 pkg cream cheese
1/2 cup butter
2 Tbsp (or to taste) horseradish mustard or brown mustard
2 cloves minced garlic
1/4 cup toasted chopped pecans (or more to taste)
1/4 cup chopped fresh chives

Let butter and cheese stand at room temperature 30 minutes. Whip together with an electric mixer. The mixture will cream easily and have a lighter texture. Stir in horseradish mustard or brown mustard, garlic, and toasted pecans. Shape into one large or two small balls. Roll cheese ball(s) in chopped chives until coated with herbs. Serve with crackers or spread on bread...great with rye bread.


Hot Buttered Rum Beverage Mix

6 cups packed brown sugar
1 cup butter, room temperature
2 Tbsp honey
1 Tbsp vanilla
2 Tbsp rum flavoring or extract
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg

In large mixing bowl, combine all ingredients and beat with an electric mixer until well blended. To serve, stir about 1 teaspoon of mix into each 8 ounce mug of hot apple or orange juice, hot milk, or hot water. Mound the mix in a serving bowl and invite guests to serve themselves. Dollop with some fresh whipped cream and it's perfect!

If you want to go the extra mile, you can shape them when the mix is room temperature into little tiny cookie cutters.

To store, cover and chill up to 3 months.


Roasted Butternut Squash Salad with Chipotle-Ranch Dressing

1 1/2 lb butternut squash
2 Tbsp olive oil kosher salt and black pepper

Dressing:
1 clove garlic
1/2 tsp kosher salt
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tbsp fresh lime juice
2 tsp honey
1/2-l tsp minced chipotle chile pepper in adobe sauce
Chopped romaine lettuce mixed greens
1/2 cup dried cranberries
1/4 cup toasted pine nuts coarsely chopped

Preheat oven to 400°F. Cover a baking sheet with aluminum foil. Peel skin from squash. Cut squash in half and scoop out seeds. Cut flesh into 1-1/2-inch chunks; toss with oil, salt, and pepper. Roast squash on the baking sheet until browned, 25-30 minutes. Cool squash to room temperature.

Mince garlic with the 1/2 tsp salt, and then place in a medium bowl. Whip in mayonnaise, buttermilk, lime juice, honey and chipotle (start with 1/2 tsp of chile and add more if desired...will not taste as hot once on salad) until dressing is emulsified. Refrigerate dressing until ready to serve, or up to 2 days.

Toss lettuce and mixed greens. Top with roasted squash, cranberries, and pine nuts. Toss or top with dressing. Serve immediately.
Serves 8


Rosemary Butter-Basted Turkey Breast

For the butter baste
1 stick unsalted butter
1 cup dry white wine
1 Tbsp. chopped fresh rosemary leaves or 1 tsp dried rosemary leaves
1/4 tsp ground nutmeg

For the turkey
1 fresh whole turkey breast (8-9 lbs)
2 Granny Smith apples, peeled, cored, and sliced
1 Tbs. chopped fresh rosemary leaves or 1 tsp dried rosemary leaves
1/4 tsp ground nutmeg
Kosher salt and black pepper

Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with a nonstick spray. Cut a double layer of cheesecloth large enough to cover most of the turkey breast.

Melt butter in a small saucepan over medium-low heat. Add wine, 1 tablespoon rosemary, and 1/4 tsp nutmeg. Bring mixture to a simmer, remove from heat. Soak cheesecloth in butter baste until ready to use.

Trim excess fat and skin from turkey. Using kitchen shears, cut off ribs and meat along the breast.

Arrange apples in the bottom of a prepared baking dish. Place turkey breast snuggly over apples. Season turkey breast with 1 tablespoon rosemary, 1/4 tsp nutmeg, salt, and pepper.

Remove cheesecloth from butter baste; drape it over turkey breast, covering most of the exposed skin.

Place turkey breast in preheated oven with large end toward back of oven; bake 15 minutes.

Remove turkey from oven; generously brush cheesecloth with butter baste. Repeat procedure every 15 minutes, four times in all, giving the baking dish a quarter turn each time for even roasting. Reheat baste as needed if butter congeals.

Remove cheesecloth from turkey breast; roast until skin is golden, about 1 hour more. Turn the dish after 30 minutes, and check the temperature of the turkey. Turkey is done when it registers an internal temperature of 165°F.

Place turkey on a serving platter; tent with foil. Allow turkey to rest.


Cranberry Chutney

1 16-oz. can whole berry cranberry sauce
1 15-oz. can pear halves, drained and chopped
1 11-oz. can mandarin oranges, drained
1/4 tsp cinnamon
1 apple, cored and chopped
1 cup sugar
1/2 cup dried fruit mix, chopped

Combine all ingredients in a large saucepan; cook uncovered, over medium-low heat for 45 minutes or until thickened, stirring often. Remove sauce from heat; cover and chill. It can be served warm or cold over meats, ice cream, pancakes, etc .. (It freezes well)


Garlicky Mashed Potatoes with Thyme

4 lbs Yukon Gold (or russet) potatoes (about 8) peeled and halved
1 cup whole milk
1 cup heavy cream
4 Tbsp (1/2 stick) butter
1 head garlic, halve horizontally
12 sprigs fresh thyme
1/8 tsp freshly ground nutmeg (optional)

Place Potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16-18 minutes. Drain the potatoes and return them to the pot.

Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooled.

Strain the milk mixture into the pot with potatoes (add and mash a little liquid at a time to make sure the proportions are correct. You might not need all of the liquid). Add 3/4 teaspoon salt and 1/4 teaspoon pepper and mash. Sprinkle with nutmeg before serving if desired.

*You can prepare the mashed potatoes ahead of time and leave at room temperature for up to 2 hours, or refrigerate for up to one day. Reheat from room temperature by adding milk as necessary to adjust the consistency.


Double Duty Gravy
(Can be used with either turkey or beef-just change which broth you use)

3 Tbsp vegetable oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp minced garlic
1/4 cup all-purpose flour
1/2 cup apple cider
3 cups chicken broth or beef broth
2 bay leaves
2 sprigs of thyme
1/2 cup half and half (optional)

Heat oil in large saucepan over medium-high heat. Add onion and carrot; sauté until browned, 7-9 minutes. Stir in celery and garlic, sauté 2 minutes. Sprinkle flour in and stir and cook 2 minutes more.

Stir in apple cider, scraping up any browned bits in the pan. Add broth, bay leaves, and thyme, whisking to prevent lumps. Bring mixture to a boil; reduce heat to medium-low. Simmer until thick, 10-15 minutes; strain. Add half and half for turkey gravy; season with kosher salt and black pepper.


Thanksgiving Sausage Stuffing Recipe

1 1/2 lb. dense, chewy bread (foccacia), cut into 3/4-inch cubes (about 13 cups)
10 Tbsp butter
1/4 cup chopped fresh sage or a tsp or dried sage
1/4 tsp poultry seasoning
3 cups medium-diced yellow onion (2 medium onions)
3 cups medium diced celery (6 large stalks)
7 1/2 cups chicken broth
2 bay leaves
1 lb ground pork breakfast sausage
1 1/2 tsp freshly ground pepper
1 beaten egg
Kosher salt

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days. Or you can speed it up by heating your oven to 300°F and baking the bread cubes for 1 hour and then leave them in the oven with it turned off and the door open for several hours.

Position a rack in the center of the oven and the heat to 375°F. In a heavy based 8 quart stockpot, melt 5 tablespoons of butter over medium heat until it begins to foam. Stir in thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter. 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until they start to soften, about 5 minutes.

Push the onions and celery to the sides of the pot and add the sausage. Brown the sausage and break up into small pieces as it becomes cooked, 10 to 15 minutes.

Add the chicken broth and bay leaves and bring to a boil over high heat. Reduce the heat to medium low and simmer 10 minutes, adding the remaining butter.

Cut off the heat and let broth cool 20 minutes or half hour.

Remove the bay leaves and discard. Use a ladle to set aside 2 cups of the broth, you will add this separately after the bread absorbs the remaining sausage and broth mixture.

Place dried bread into a large mixing bowl. Stir in the broth and sausage mixture into the dried bread; mix the bread up until all of that broth is absorbed. Mix in fresh ground pepper; mix in the broth that has been set aside if needed. Season to taste with salt, if necessary. Mix in the beaten egg.

Transfer the stuffing to a 9 x 13-inch baking dish and bake uncovered about 375°F until heated through and crisp on top, about 30 minutes. You can refrigerate the stuffing for up to 3 hours before baking.


Best Ever Green Bean Casserole

Topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 Tbsp Panko bread crumbs
1/2 tsp kosher salt
Nonstick cooking spray

For beans and sauce:

3 tsp kosher salt, divided
1 lb fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2 inch pieces
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup half and half

Directions:

Preheat the oven to 475°F.

Combine the onions, flour, Panko and salt in a large mixing bowl and toss to combine.

Coat a sheet with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approx. 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400°F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 teaspoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over med-high heat. Add the mushrooms, 1/2 tsp salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approx 4-5 minutes. Add the garlic and nutmeg and continue to cook for another 1-2minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6-8 minutes. Add more salt to taste, if desired.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


Sweet-Potato Gratin

3 Tbsp Butter
4 lb. sweet potatoes (or yams), peeled and cut crosswise into 1/4 inch thick slices
3/4 cup shredded parmesan cheese 2 cups heavy whipping cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne

Preheat oven to 400°F. Butter a 9x13-inch baking dish with one tablespoon or so butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.

In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with remaining 2 Tbsp butter. (I used less because I found them to be too buttery) Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20-25 minutes.


Pumpkin Angel Biscuits

***Use a light hand when working with this dough to ensure that the baked biscuits will be tender. Makes about 24 biscuits
Prep time: 30 minutes plus chilling. Baking time: 12– 13 minutes.

2 1/4 tsp active dry yeast, room temperature. (1 pkg.)
1/2 cup warm water (105–115°F)
5 cups all purpose flour
1/4 cup sugar
1 Tbsp pumpkin-pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp table salt
1 stick cold, unsalted butter, cubed
1 cup canned pumpkin puree
1 cup buttermilk
Melted, unsalted butter

Dissolve yeast in warm water in a small bowl; set aside.

Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or two knives, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.

Stir together pumpkin puree and buttermilk; add to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.

Preheat oven to 450°F. Coat two 9-inch round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.

Roll dough to a thickness of 1/2 inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.

Brush tops of biscuits with melted butter. Bake biscuits until lightly golden, 12–13 minutes.

Turn biscuits out of pans and serve warm.

Make-Ahead Directions:

This dough will keep for 2–3 days stored in the refrigerator. You even can cut the dough into rounds and place the rounds into the prepared pans. Cover biscuits and chill them up to 1 day before baking as directed.

Buttermilk Biscuit Option:

You can replace the cup of canned pumpkin puree with an extra 1 cup of buttermilk. Omit the pumpkin-pie spice. No matter what version you choose to make, these biscuits taste fabulous as a base for mini leftover turkey sandwiches!


Holiday Compound Butters

Cinnaberry Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp chopped dried cranberries, 2 tsp sugar, 1/2 tsp ground cinnamon, and 1/2 tsp kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Maple-Spice Butter: (we didn't make this one, but it looks good)

Combine 1 stick unsalted butter (softened), 1 Tbsp maple syrup, 1/2 tsp kosher salt, 1/4 tsp each ground cinnamon and nutmeg, and 1/8 tsp ground ginger in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Orange-Pecan Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp chopped toasted pecans, 1 tsp honey, 1 tsp minced orange zest, 1/2 tsp kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Spiced Pumpkin Butter:

4 cups pumpkin puree (2 16-oz cans pumpkin)
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 Tbsp. apple juice
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

In 5-quart Dutch oven or heavy pan, combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick (if mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover, store in refrigerator up to 1 week or freezer up to 6 months.


German Oatmeal Cake

2 cubes butter
1 1/2 cups boiling water 1 cup quick oatmeal
2 eggs
1 1/2 cups flour (may use part wheat flour)
1 tsp soda
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt

Mix together butter, water, and oatmeal, and let cool. Once oatmeal mixture is cooled slightly, stir together all the ingredients in mixer until well blended. Preheat oven to 350°F and bake in a 9 x13-inch pan for 25-35 minutes.

Topping:
5 Tbsp butter
3/4 cup brown sugar
3 Tbsp canned milk
1 cup coconut (optional)
1 cup pecans or walnuts (optional)

Cook over low heat, stirring continuously. Boil 1-2 minutes. Mix in coconut and pecans or walnuts. Spread on cake while warm.


Roasted Pears with Brown Sugar Glaze

2/3 cup apple juice
2/3 cup firmly packed dark brown sugar
6 Tbsp unsalted butter
6 firm Bosc pears, peeled, halved, and cored
Cream or Vanilla Ice Cream

Preheat oven to 400°F. Arrange the pears, cut side up in a 9 x 13-inch baking dish.

Whisk apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices if desired, about 35 minutes.

Spoon the pears onto the plates and top with cream or ice cream. Drizzle with the juices and serve with oatmeal cake.