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Best Recipes this Thanksgiving
Best Recipes this Thanksgiving

 
Thursday, November 20, 2014
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It is that time of year again when we all celebrate giving thanks with family and loved ones. If you are hosting Thanksgiving and are struggling to find new recipes, I am pleased to share some of the latest trends that celebrate Thanksgiving flavors and are also elegant in appearance as well. Have a wonderful Thanksgiving!
Curried Butternut Squash Soup
Ingredients

1/4 cup butter
1 sweet yellow onion, chopped
3 garlic cloves, minced
1/4 cup minced fresh-peeled ginger
2 medium-sized butternut squash, peeled, de-seeded and cut into 1" cubes
2 teaspoons curry powder
1/2 cup fresh orange juice
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 bunch fresh sage leaves, stems removed

Yield: Serves 12

Instructions

Melt butter in a stockpot over medium heat. Sauté onion about 2 minutes. Add garlic and ginger, and sauté for 30 seconds, then add butternut squash and curry powder. Cook, stirring occasionally, for 10 minutes. Stir in 8 cups water and bring to a boil over high heat. Reduce heat and simmer for 20-30 minutes, until squash is tender.

Transfer half of soup to a blender and let cool down for a few minutes before blending so the heat doesn't get trapped and cause too much pressure in the blender. Purée soup, then stir in half of the juice and a teaspoon of salt. Repeat with remaining soup, then re-warm in stockpot if necessary.

In a medium skillet, heat olive oil over medium-high heat. Add as many sage leaves as will comfortably fit in one layer, fry for 10 seconds, then remove with a slotted spoon to paper towels to drain. Repeat with remaining sage leaves, then sprinkle them all with a pinch of salt.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves.

Parmesan Cheddar Chive Biscuits

Ingredients

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup shredded sharp Cheddar
1/4 cup shredded Parmesan
4 tablespoons chopped fresh chives
1 cup buttermilk, chilled (plus more if needed)

Directions

1. Preheat oven to 450° F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine the flour, salt, baking powder, baking soda and black pepper and stir.
4. Add the cubed butter into the dry ingredients and, using a pastry cutter, cut the butter into the flour until it resembles a crumbly texture.
5. Add the cheddar, parmesan and chives and stir together.
6. Add the buttermilk to the bowl and gently stir until the dough comes together. If the dough isn't coming together, add another tablespoon of buttermilk.
7. Using your hands, tear off about 1/4 cup of dough at a time. Form it into drop biscuits and set it onto the parchment paper. Repeat this process with the remaining dough.
8. Place the baking sheet in the oven and bake for 12-15 minutes until the tops of the biscuits are golden brown. Let cool slightly and serve while still warm.

Sage Raosted Turkey with Crunchy Maple Crust

Ingredients

whole fresh turkey (18 - 20 pounds), neck and giblets removed
bunch fresh sage
lemon, quartered
kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1 cup chicken broth
2 cups pure maple syrup
lemon halves and fresh sage, for garnish

Instructions

Preheat oven to 425 degrees F with rack in the lower third. Rinse turkey inside and out then pat dry. Transfer to a large roasting pan fitted with a roasting rack and let stand at room temperature for 1 hour. Tuck wings under turkey and stuff cavity with lemon quarters and sage, then season cavity generously with salt and pepper. Fold neck flap under. Season outside of turkey with kosher salt and freshly ground black pepper and rub seasonings into turkey. Tie legs together with kitchen twine.

In a small saucepan heat melted butter and chicken broth over medium heat until butter is melted. Let cool. Meanwhile, in another saucepan, bring maple syrup to a boil over medium heat. Reduce heat and simmer until syrup is reduced by half. Cover and set aside.

Brush turkey all over with butter mixture. Place in oven and roast for 30 minutes. Baste turkey with butter mixture and reduce temperature to 350 degrees F. Roast turkey, continuing to baste every half hour, until thermometer inserted into the thickest part of the thigh registers 175 degrees (about 4 hours total). During the last hour of cooking, baste turkey with reduced maple syrup instead of butter mixture.

Remove turkey from oven, brush with reduced maple syrup, and let stand for 30 minutes. Transfer to a platter, and reserve pan juices for making gravy, if desired. Carve turkey, garnish with sage and lemon halves and serve.

Pumpkin Tiramisu Layer Cake Recipe
Ingredients

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs, room temperature
1 15-ounce can pumpkin pie filling (includes all the spices)
1 tablespoon vanilla extract
1 tablespoon grated orange peel

Almond Syrup:
1 cup water
1 cup sugar
1/4 cup amaretto

Filling:
2 cups heavy whipping cream
3 tablespoons powdered sugar
pinch of cream of tartar
2 cups mascarpone
2 vanilla beans, seeds only, pods reserved for another use
2 tablespoons amaretto liqueur
1 bag of amaretti cookies, crushed (found at many grocery stores or at any Italian market)

Yield: Serves 12

Instructions

For Cake:
Position rack in center of oven and preheat to 350 degrees F. Butter two 9-inch cake pans. Spray with cooking spray, then line bottom of pans with parchment paper; spray again, and dust pans with flour. Sift flour and next three ingredients into a bowl. In the bowl of an electric mixer, beat both sugars and oil in large bowl until combined. Add eggs one at a time, beating until well blended after each addition. Add pumpkin pie filling, vanilla and orange peel; beat until well blended. Add flour mixture; beat on low just until incorporated. Divide batter between prepared pans and smooth tops.
Bake cakes until tester inserted into center comes out clean, 45 minutes to 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded-side up. Using serrated knife, trim rounded tops of cakes to level, then divide cakes in half horizontally to make 4 thin layers.

For Syrup:
In a saucepan combine water and sugar. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, allow to cool, then cover and store in refrigerator.
When ready to use, mix in amaretto.

For Filling:
In the bowl of an electric mixer, beat whipping cream until soft peaks form. Add powdered sugar and cream of tartar, then beat until stiff peaks form.
Meanwhile, combine mascarpone, vanilla beans and amaretto in a small bowl. Beat with a whisk to combine, then fold into whipped cream.

To Assemble:
Brush a couple spoonfuls of amaretto syrup onto the cut side of each cake layer.
Put the first layer, uncut-side down, on a cake stand and spoon a generous layer of mascarpone filling over the top. Sprinkle a layer of crushed amaretti cookies over the filling. Repeat this process until all cake layers are used, ending with a thick topping of mascarpone filling and a generous sprinkle of amaretti cookies. Drizzle a little extra syrup over the top of the cookies and serve.
Store in the refrigerator — it's great the next day!

 

Courtesy HGTV

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