This will be the last post on my Thanksgiving menu. I know, that in itself is reason to be thankful. There is the "Great Debate" as to whether to go mashed or whipped. If just making it for my family, I usually just do the mashed potato thing and save myself a little work. But, since this is a special occasion, I like to make things a little more fancy, which is why I choose to do the whipped potatoes. As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice, tangy flavor. As you can see, this recipe is somewhat large (I have to make enough for 23 people), but you can just scale-down the ingredients to suit your needs.
I hope you all have a very safe and Happy Thanksgiving!
What you will need...
Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups (I know it's a lot, but I love to make it cheesy. You can also substitute the Parmesan for any type of cheese you like
measurements are estimates and based upon texture/taste
Here is the recipe for the second dessert we will be serving for Thanksgiving. Although not really a traditional pie for the Thanksgiving table, ever since I introduced this more than twelve years ago, Apple Pie with Crème Fraîche and Black Pepper has become a tradition. I found that making this pie a few days before the "Big Event", enhances the flavors (not to mention cuts-down on the last minute preparations).
This pie also makes a great gift. Prepare as shown, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the wonderful aroma of an apple pie baking is also a gift (boy, that sounds sappy, doesn't it?). Anyway, without any further ado, here's the recipe...
What you will need...
Pie Crusts... 2
Granny Smith Apples... 2 ½ lbs.
Sugar... about 3/4 cup plus 1tsp.
Fresh Lime Juice... 2 Tbsp
Salt... Pinch
Black Pepper... ¼ tsp. (freshly ground, if possible)
Photo of one pan of rolls after baking (using milk wash)...
Even though I am still working on this recipe (I'm taking several different recipes and trying to take the best from each one), the rolls that result from this recipe are extremely fluffy and soft. Over the past several weeks, I have been making this recipe and then freezing the result. Why? Well, my plan is to make these a few days in advance and then freeze them. On Thanksgiving (to save time), I will nuke them in the microwave and serve. In my test, I froze a batch for one week and then brought them in and let them thaw on the counter. I then nuked one for 10 seconds on high and tried it. The result was a slight depreciation in flavor, but the only reason I noticed it, was because I had tasted them fresh from the oven. You can make these fresh and serve or you can make them and freeze for later. I just wanted to point out that the freezing option is available.
Now, I've bored you enough, so on to the recipe...
What you need...
Yeast... 2 ½ tsp
Water... ½ cup (temperature roughly 105°)
Milk... 1 cup (scalded and then cooled to same temperature as water)
Bread flour... 3 ½ - 4 cups (amount will vary depending on humidity)
Here is the second installment in my getting-ready-for-Thanksgiving posts. Here is a sample schedule that I will be using this year, which will help ease the stress (Yeah, right) of the Holiday:
Saturday... Cleaning the kitchen (the worst part of getting ready)
Sunday... Make the Crème Fraîche and compound butter
Monday... Complete cleaning the kitchen
Tuesday... Making the apple pie, pumpkin cheesecake, and the rolls
Wednesday... getting the Manicotti ready (will bake on Thanksgiving), get the turkey ready for it's starring role, and generally making sure everything is good to go
Thanksgiving... The madness begins
I use the Crème Fraîche (basically a very rich sour cream) in my apple pie (I will share this recipe in the next few days) and any leftovers you may have can be easily used as an additional garnish for your mashed/whipped potatoes. The recipe for the Crème Fraîche is very easy and takes very little preparation, however, it does take 24 hours for it set, so it is best to make the one or two days before you plan on making your apple pie. For example, I usually make the pie on Tuesday, so I will start the Crème Fraîche on Sunday night.
This is the last in my series of Thanksgiving Day posts, so I hope the previous articles have given you some new ideas to try. The following gravy is flavored with the dripping from your turkey and is not made from the giblets. I hope you all have a terrific Thanksgiving.
What you will need...
Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt or 1-Chicken Bouillon Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter (making the roux), I use a 1:1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...
Putting it together...
Try and separate the fat from the turkey drippings
In a sauce pan over medium heat, melt 3 Tbsp butter
Once melted, add 3 Tbsp of flour and whisk to combine
Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy to be somewhat lighter, so I will whisk over medium heat for about 5 minutes. If you want your gravy darker, keep whisking. For a very dark gravy, as in a gumbo, you will be at this step for about twenty minutes
Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
add salt or crushed bouillon, pepper, and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a ½ tsp
Continue adding the pepper and cardamom, until you are happy with the flavor.
Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
You should end up with a very tasty, lump-free gravy
If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent that wonderful "skin" from forming
Troubleshooting...
Gravy seems to be "missing something"...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace. If the gravy has too strong of a turkey flavor, you might want to dilute it with water or, if you don't mind a white gravy, add milk or cream.
Gravy is not thick enough...In a separate bowl, spoon-in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, grab a bowl and place a tablespoon of flour in it. Then, take some of your hot gravy and mix it with the flour (if you add the flour directly into your gravy, you will get lumps, so we take this extra step). Once the flour is fully incorporated, mix it in with your gravy. Repeat until you get the your desired consistency.
Something else you might want to try...
Replace the cardamom with a spice called Grains of Paradise
This post will show you how I prepare the guest of honor...
What you will need
Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Meat Thermometer (the kind that can be read from outside the oven. Has a probe and then a cable that leads to the thermometer).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes
Cooking the Bird
First remove the surprise packages in the neck and the body cavity
Wash the bird inside and out
Remove the pop-up thermometer
These things are set to pop at 185°. Your bird will continue to cook while resting and the final internal temperature will be around 195° or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 165° to 170°, which will give you a nice, moist turkey that is also well-cooked (final temperature around 175° to 180°).
Take the Turkey bag and put the flour inside it, then shake to coat the bag
Work your fingers between the skin and the breast on both sides...making a cavity
Take the compound butter, slice it, and insert in the cavities you created
Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
Place used oranges inside the body cavity
Place a few slices of your compound butter inside
Place any extra herbs, onions, celery, etc, inside the body cavity
These are used ONLY as aromatics and are NOT to be eaten
These additions will help flavor the turkey as it bakes
Place the bird in the turkey bag, cut of few slits in the bag, and place on pan
Insert thermometer, through the bag, into the thickest portion of the bird
Place the turkey in the oven and cook according to the directions
When the thermometer reaches 165°- 170° remove the turkey and let rest at least 30 minutes
Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
Remove aromatics and discard
It will looked burned where the compound butter was placed, but believe me, it isn't
You should end up with a nice, moist turkey with a great flavor
Here is a thermometer like the one I use. Very good and versatile...
This is how I make the potatoes for Thanksgiving. The buttermilk is going to give the potatoes a nice, tangy flavor.
What you will need:
Potatoes...10 pounds (1 bag)
Butter...1/2 to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...1/2-1 cup
Parmesan Cheese...1-2 cups
Putting it Together
Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
When fork tender, remove from heat and drain
Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
Place half of the potatoes in a bowl
Add butter, salt, and pepper
Either mash with a potato masher or use a hand mixer to blend
Add 1/2 cup of Buttermilk and continue whipping
Add additional buttermilk until you reach the desired consistency
Add additional salt and pepper to taste
Take other half of potatoes and repeat the above steps
Add the Parmesan cheese and mix until well incorporated
Pie Crusts...2 Granny Smith Apples...2 1/2 lbs. Sugar...about 3/4 cup plus 1tsp. Fresh Lime Juice...2 Tbsp Salt...Pinch Black Pepper...1/4 tsp. (freshly ground, if possible) Flour...4 Tbsp Calvados or Brandy...1/4 Cup Crème Fraîche...1/2 cup click here for recipe Milk...about 1 Tbsp
Preheat oven to 4250F
Place 1 pie crust in pie pan
Peel, core, and cut the apples into 1/4 inch slices (you may also cut them into cubes, if you like; I've done it both ways
Place them in a bowl and add 3/4 cup of sugar, lime juice, salt, pepper, and flour
Toss to coat the apples evenly
Add the Calvados and the crème fraîche
Toss to mix well
Cover and let set at room temperature for 20 minutes
Taste the mixture and add sugar if necessary
Transfer mixture to the prepared pie pan and distribute evenly
Brush the edge of the dough with milk and place the second crust on top and seal
decoratively crimp the edge
Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar
Cut 3 vents in the top of the crust
Place on a baking sheet and place in oven
Bake for 15 minutes, then reduce heat to 3750F, and bake for an additional 55 minutes
Crust should be crisp and apples tender when pierced with a knife
Remove from oven and allow to cool 30 minutes
Recipe courtesy of Michael Kalanty of the California Culinary Academy
This is a pie I first made 9-10 years ago. After that first year, it has since become a Thanksgiving tradition. This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.
These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.
Place butter on counter to soften
Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.
Next take your softened butter and place in your food processor
Add a small amount of olive oil (1Tbls)
If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a mixer until well combined.
Pulse until well combined
Take plastic wrap and place on the counter
empty butter onto the plastic wrap
fold the wrap over the butter
Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)
careful not to get the plastic wrap under the butter, roll-up and twist both ends
