Peanut Butter and Julie

Gingerbread Waffles and "THE" Bacon

So I think that it is safe to say that over the past two weeks, I have pretty much covered all of the traditional Thanksgiving recipe categories.  All of them, that is, except for the green vegetable.  I'll have a stellar brussels sprouts dish (no, that is not an oxymoron) for you on Monday.  Let's face it, nobody wants to read about vegetables over the weekend.  Today, I have a few recipes that you can make for a hearty Thanksgiving breakfast.  This should be enough to keep everyone full until dinner time, or in my family, until the snacks are ready.  The gingerbread pancakes are indeed delicious.  Their spicy flavor paired with the sweetness of the blueberry syrup is a tasty combination.  I'm going to cut to the chase however:  This breakfast is really all about the bacon. 

I'll be honest with you.  I've never really spent that much time thinking about bacon.  I've always been more of an oatmeal or egg-white omelet girl.   My brother, on the other hand, is somewhat of a bacon connoisseur.  So when I made him a batch of this Sweet and Spicy Bacon and he proclaimed it "the best bacon that he had ever had", I knew that I was onto something.  When I had my bakery/cafe, customers used to call us in the morning just to see if our breakfast special came with "The Bacon".  Even if it did, they would order it with an extra side of bacon.  You get the picture.  What people love about this bacon is that, in one bite, it mixes the classic smoked bacon taste with caramelized salty, sweet, and spicy flavors.   This bacon is also great because it is baked on a lined baking sheet and not pan fried.  This makes it so much easier to clean up--just throw away the parchment or foil liner.  Of course, the house smells amazing while it bakes.   I have a friend who says that they should take the bacon smell and make it into a candle.  After you try this bacon, I think that you'll agree that she may be on to something!    Here are some tips for both of these recipes:

• For the waffle batter, I give the option of using vegetable or safflower oil.  I like to use safflower oil when I bake because it is lower in saturated fat, but it is truly flavorless.  I think that canola oil has a funny aftertaste that can be detected in baked goods.  Safflower oil can be a little more expensive, so I usually buy 4 or 5 bottles at a time when it is on sale.
• When dropping the waffle batter onto the waffle iron, I like to use an ice cream scoop (about 1/4 cup).  This keeps the portions uniform and is not as messy as a ladle.  Try not to drop too much batter for each portion as the batter will spread and rise as it bakes.  See the picture below for the correct amount of batter.
• The waffles can be made in advance and frozen for a week or stored in an airtight container for one day.  They are best reheated and crisped in a 350F degree oven for 6-8 minutes  before serving.
• The blueberry syrup is also delicious served over pancakes, pound cake, or vanilla ice cream.  Leftover syrup can be stored, covered, in the refrigerator for up to one week.  You can substitute other fruits for the blueberries, such as blackberries, strawberries, or raspberries (or a mixture).
• If you can't find Applewood smoked bacon, just use a standard thick cut bacon.  The regular slices are usually too thin.  You can use this recipe for turkey bacon, but it won't turn out quite the same due to the lower fat content.  Try it at least once with regular bacon!
• If you want to use a convection oven to cook the bacon,  cut the baking time down to 10 minutes per side.  Convection ovens cook things faster and more evenly because they circulate the hot air around the oven.
• Adjust the heat of the spices in the baking recipe to your taste.  In other words, if you go to the local Thai restaurant and order a "1" level, you should probably decrease the amounts a bit!

Gingerbread Waffles with Blueberry Maple Syrup

Makes 10-12 square waffles

Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 large eggs

1/4 cup sugar

1 cup whole milk

1/2 cup molasses

6 tablespoons butter, melted

2 tablespoons vegetable or safflower oil

1 tablespoon lemon juice

Blueberry Maple Syrup (recipe follows)

Whisk  together the first 8 ingredients in a large bowl.  In a separate bowl, whisk together eggs and next 6 ingredients until well blended.  Add the egg mixture gradually to the flour mixture, whisking until well blended.  Cook the waffles in a preheated waffle iron, that has been lightly coated with cooking spray, until they are a deep golden color.  Serve warm with butter, Blueberry Maple Syrup, and Sweet and Spicy Bacon (recipe follows).

Blueberry Maple Syrup

Makes about 2 1/2 cups

Ingredients:

1 cup sugar

1/2 teaspoon ground cinnamon

1 teaspoon lemon zest

2 tablespoons lemon juice

2 cups fresh or frozen blueberries

1/4 cup maple syrup

1/8 teaspoon salt

Stir together the sugar, 1 cup water, cinnamon, lemon zest, and lemon juice in a medium heavy saucepan.  Bring to a boil over medium heat; reduce heat to medium low and simmer, stirring occasionally,  5 minutes or until the sugar dissolves and the the mixture thickens slightly.  Add the blueberries; simmer 15-20 minutes or until the blueberries have popped.  Remove from the heat; stir in the maple syrup and salt.  Serve warm.

Sweet and Spicy Bacon

Serves 6

Ingredients:

1 pound of thick-cut Applewood smoked bacon

3 tablespoons packed brown sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

Preheat the oven to 350F degrees.  In a small bowl, mix together the brown sugar, cayenne, and black pepper.  Line a baking sheet with parchment paper or aluminum foil.  Arrange the bacon slices in one layer on the baking sheet and bake in the middle of the oven for 20 minutes.  Turn the slices over and sprinkle evenly with the spiced sugar.  Continue baking until the bacon is crisp and brown, 15-20 minutes more.  Transfer to paper towels to drain. 

Apricot-Glazed Turkey with Caramelized Shallot Gravy

Well, I'm sure that you were wondering when my turkey recipe would make its grand appearance.  You certainly didn't think that I was going to leave it for Wednesday night, did you?  Of course this means that my husband will be eating turkey for breakfast, lunch, and dinner up until the time that we leave for our Thanksgiving trip, when he will start eating turkey all over again.  So you now understand the kinds of sacrifices that he must make so that my readers can have mouthwatering photos and helpful tips to go with my recipes.   

I first made this turkey recipe three years ago for Thanksgiving, and as much as I like to experiment with new recipes, I have been using it ever since.   Fully roasted, this turkey looks like something out of Gourmet magazine with the beautiful color that the apricot glaze gives the skin.  The  gravy is unique in that there is no flour added at all, so you won't need to worry about the problematic clumps that inevitably show up.  Because there is no flour, the caramelization of the onions and shallots really comes through, producing a richer and deeply flavored gravy with an element of sweetness added from the apricot glaze.  Don't let the number of steps involved in this recipe scare you away.  As you will read below, most of it can be done ahead of time, and the recipe is so straightforward that you are practically guaranteed success!  No Butterball Hotline will be necessary this year! Here are my comments for this recipe:

• Much of this recipe can be prepared ahead of time.  The glaze, herb butter, and onion mixture can all be prepared 1 day ahead of time.  Cover each of them separately and chill.  Bring the herb butter to room temperature before continuing. 
• Something that many people find confusing about the process of cooking a turkey is where exactly to stick the thermometer in order to test the temperature.   The picture below shows the thermometer in the thickest part of the thigh, but not touching the bone.  To take stuffing temperature, the tip of the thermometer should be in the center of the body cavity. 
• If you don't have a meat thermometer, another way to check if the turkey is ready is to pierce the thickest part of the thigh with a knife or skewer.  The turkey is ready if the juices run  clear.
• Apricot nectar can be found in the juice section of your grocery store, or sometimes in the health-foods aisle.  My grocery (Smith's) sells it by the can, which is convenient for this recipe.  If you cannot find apricot nectar, you can substitute orange juice for a similar result.  It will still taste like apricot due to the preserves.
• If you want to use dried herbs in place of the fresh ones for this recipe, use a 1:3 ration to determine the correct amount.  So, instead of 3 tablespoons of fresh thyme use 1 tablespoon of dried thyme, etc.
• An alternative method of preparing the gravy, and one that eliminates a few steps, is to use an immersion or stick blender to puree it.  For more on the immersion blender, please see my post on Roasted Butternut Squash Soup from November 3.  For this method, after to move the roasted turkey to a cutting board to rest, you simply transfer the entire contents of the roasting pan to the large heavy saucepan.  Puree the mixture with your immersion blender, adding extra chicken stock to reach desired consistency.  Bring gravy to a boil until the color deepens, season, and serve.
• For presentation, it's nice to garnish the platter with some extra sprigs of fresh sage and thyme and, if you're feeling especially "Martha-like", a few fresh and dried apricots, to represent the flavors of the turkey.

Apricot-Glazed Turkey with Caramelized Shallot Gravy

Serves 16

Ingredients:

Apricot Glaze

1 cup apricot nectar

1 cup apricot preserves

2 tablespoons minced fresh ginger

1 tablespoon honey

Herb Butter

3/4 cup butter, room temperature

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh sage

1 1/2 teaspoons salt

1 teaspoon ground black pepper

Onion Mixture

2 tablespoons butter

3 large onions (about 2 pounds), thinly sliced

6 large shallots, thinly sliced

Turkey and Gravy

1   21-22 pound turkey

2  14 1/2 ounce cans chicken broth

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

For the glaze:  Combine the nectar, preserves, ginger, and honey in a heavy small saucepan and bring it to a boil.  Reduce the heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 20 minutes.

For the herb butter:  Blend all of the ingredients in a small bowl.  Set aside.

For the onion-shallot mixture:  Melt the 2 tablespoons of butter in a heavy large skillet over medium heat.  Add the onions and shallots and saute until very soft and light brown, about 20 minutes.  Set aside. 

For the turkey:  Position the rack in the lowest third of the oven and preheat the oven to 400F degrees.  Pat the turkey dry with paper towels.  Season the turkey cavity with salt and pepper.  Place the turkey on a rack set in the large roasting pan.  Slide your hand under the skin of the turkey breast to loosen skin.  Spread half of the herb butter over the breast but under the skin.  If you are stuffing your turkey, spoon the stuffing into the main cavity.  Place the remaining herb butter in a small saucepan.  Stir over low heat until melted.  Brush the herb butter over the outside of the turkey.  Tie the legs together loosely with some twine to hold the shape of the turkey. 

Roast the turkey for 30 minutes.  Reduce the oven temperature to 325F degrees.  Roast the turkey for 1 hour 30 minutes, basting occasionally with pan drippings.  Cover the breast of the turkey with foil (seen below); roast 45 minutes longer.  Add the reserved onion-shallot mixture, 1 can of broth, the thyme, and the sage to the pan.  Roast 15 minutes.   Bring the glaze to a simmer and brush 1/2 cup of the glaze over the turkey.  Continue to roast the turkey, uncovered, until the meat  thermometer inserted into the thickest part of the thigh registers 180F degrees, brushing occasionally with glaze and adding more broth to the pan if the liquid evaporates, about 40 minutes longer for an unstuffed turkey and 1 hour for a stuffed turkey.  Place the turkey on a platter and tent it with foil.  Let the turkey stand for 30 minutes.  Reserve the onion-shallot mixture in the pan for the gravy.

For Gravy:  Pour contents of roasting pan into strainer set over a large bowl.  Spoon the fat from the pan juices in the bowl (they should rise to the top).  Transfer the onion mixture in the strainer to a blender.  Add one cup of the pan juices to the blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin the sauce to the desired consistency.  Transfer the sauce to a heavy large saucepan and bring to a boil.  Cook until the color deepens, skimming off any foam, about 5 minutes more.  Season with salt and pepper and serve with the turkey.

Potato, Parmesan, and Goat Cheese Gratin

I am not a big mashed potato fan.  I know, it's un-American.  I just think that there are so many better ways to prepare potatoes and, so often, mashed potatoes end up being bland, too starchy, or lost under that huge pool of butter.  So, I'm sorry to say that I will not be offering up my "Go-To Foolproof Super Amazing Mashed Potato Recipe".   Instead, here are three quick tips: Use a potato ricer, don't over-mix, and add fresh herbs and cheese for flavor.  Combinations like goat cheese and basil or Parmesan and rosemary would be quite good. 

If it is not written in stone that you must have mashed potatoes on your Thanksgiving table, I would like to offer up the following recipe, my Potato, Parmesan, and Goat Cheese Gratin.  Yes, it tastes as amazing as it sounds.   This dish is rich and elegant, unique, and not at all starchy or bland.  It can be made ahead of time, and, unlike mashed potatoes, still tastes great as a leftover.  It does require quite a bit of time in the oven, but you can bake it a few hours ahead of time and then just rewarm it prior to serving.  Here are my comments on this recipe:

• If you can find them, I think that the Yukon gold potatoes work better for this recipe.  In addition to their pretty color, they have a more buttery flavor and are less starchy.  I don't peel the potatoes for this recipe (too time consuming!).  The slices are so thin, that you barely notice the skin.  Just be certain to scrub them well prior to slicing!
• The best and easiest way to evenly slice the potatoes is with a handy little kitchen tool called a Mandoline.  I am assuming of course that you do not have a professional-grade slicer sitting on your kitchen counter.  There is a Mandoline pictured below.  It consists of two flat work surfaces, one of which can be adjusted, with a razor-sharp blade on the top layer.  A Mandoline helps to keep the slices uniform, which is important when baking or frying, so that pieces are done at the same time.  If you don't have one of these tools, just cut the potatoes as thinly and evenly as you possibly can with a very sharp knife. I have used both methods with tasty results.
• You can substitute dried rosemary, sage, or even Herbes de Provence for the dried thyme.
• The tomatoes can be optional in this recipe if you want it to be strictly potatoes.  I like them because they add a little bit of color and a different texture to the dish.
• I usually opt for the half and half as opposed to the heavy cream or whole milk.  I find that the heavy cream, true to its name, is too heavy, and the whole milk isn't rich enough.
• This recipe can be prepared one day ahead of time, up to the point of baking.  Let it sit at room temperature for an hour before putting in the oven.

Potato, Parmesan, and Goat Cheese Gratin

Serves 10-12

Ingredients:

8 tablespoons butter, melted

8 medium Yukon gold or russet potatoes

Salt and ground black pepper

1 tablespoon of dried thyme

2 cups crumbled goat cheese

1 1/3 cups grated Parmigiano-Reggiano

2 tomatoes, thinly sliced into 1/4 inch rounds

2 cups half and half, whole milk, or heavy cream

1 cup plain bread crumbs.

Preheat the oven to 400F degrees.  Brush a 9X13 inch baking dish with 2 tablespoons of the melted butter.  Slice the potatoes as thinly as possible, about 1/8 inch thick.  Using one-quarter of the sliced potatoes, arrange a layer on the bottom of the baking dish and top with a second layer.  Brush the potatoes lightly with some of the melted butter.  Sprinkle the potatoes with salt, pepper, a little bit of thyme, 2 tablespoons of the goat cheese, and 1/3 cup of the Parmesan.   

Using another quarter of the sliced potatoes, add two more layers and brush them with more butter.  Season with salt, pepper, and thyme, add 2 tablespoons goat cheese and 1/3 cup Parmesan.  Add a single layer of the sliced tomatoes and sprinkle with 2 more tablespoons of goat cheese, 1/3 cup Parmesan, thyme, salt and pepper.  Continue the process with another layer of potato slices, butter, seasoning and cheese.  Top with the remaining quarter of the potato slices and press the layers down with the palm of your hand to pack all of the ingredients together.  Brush with some of the melted butter and sprinkle with the seasonings and the remaining crumbled goat cheese.

Pour the milk/half and half/cream over the potatoes and then top them evenly with the bread crumbs.  Sprinkle with the remaining butter and bake, covered, 45-50 minutes.  Uncover and bake for 30-40 minutes longer, until bubbling and golden on top.  Let rest prior to serving, but serve warm!

Apple, Turkey Sausage, and Dried Cranberry Stuffing

Stuffing has a very long history, going back as far as the ancient Roman period.  An old Roman cookbook that was discovered contains recipes for stuffed chicken, hare, pig and dormouse.   Most of the recipes consisted of a selection of the following ingredients:  vegetables, herbs, spices, nut, spelt (a grain), liver, brains, and various other organ meats.  Sounds appetizing, doesn't it?  You will be relieved to know that my favorite stuffing recipe was adapted from one that was written over 2000 years later, so you will not be forced to aimlessly wander the aisles of your grocery store looking for spelt and brains.   Everyone seems to like this stuffing--even someone who claimed to hate celery and leeks,  but after I "forgot" to mention that they were in the stuffing, he ate two helpings (you know who you are!).  Incidentally, I just got up to take this stuffing out of the oven and it smells amazing.  My husband is going to be very happy with his dinner tonight.  I love this recipe because it is incredibly flavorful (many stuffings can be bland), pretty easy to make, and you can do most of it one day ahead of time.  It also tastes great as a leftover.  A few notes regarding the recipe:

• The stuffing can be prepared one day in advance up to the point just prior to adding the eggs.  Cover it and refrigerate.
• Leeks are the vegetables that resemble very large scallions.  It is very important to make sure that they are thoroughly washed before using as the layers can have dirt in between them.  Cut the leek lengthwise in half and then run under cold water, separating the layer to  wash.
• When slicing the leeks for this recipe, use the white and pale green parts only.
• The parsley that I always use for cooking is the Italian or flat-leaf  parsley and not the curly parsley that you typically see used as a garnish.  The Italian parsley has better flavor and texture.
• For the turkey sausage, you can buy either the sweet or the hot kind, depending on personal preference.  You can use pork sausage, but I find that turkey sausage has all of the flavor of pork sausage, but it produces less grease and has significantly fewer calories and fat. 
• This is a very forgiving recipe for substitutions and additions.  For the white bread, you might want to substitute whole grain, sourdough or ciabatta.   In place of the dried cranberries, you could try cherries and/or golden raisins (I like the color that the cranberries add though).  You can play around with the seasonings by adding some fresh sage or thyme.  I have also added some chopped and toasted pecans in the past for some extra crunch. 

Apple, Turkey Sausage, and Dried Cranberry Stuffing

Serves 12-14

Ingredients:

14 ounces white bread, cut into 3/4 inch cubes (about 10-12 cups)

1 pound Italian turkey sausage, casings removed

4 tablespoons butter

6 cups sliced leeks (about 3 large leeks)

1 pound tart green apples, cored and chopped

2 cups chopped celery with leaves

4 teaspoons poultry seasoning

1 cup dried cranberries

4 teaspoons chopped fresh rosemary

2/3 cup chopped fresh Italian parsley

3 eggs, lightly beaten

1 1/3 cups chicken broth

Preheat the oven to 350F degrees.  Scatter the bread cubes on a baking sheet and bake until slightly dry, about 15 minutes.  Cool completely.  Saute the sausages in a heavy large skillet over medium-high heat until they are cooked through and breaking up with a spatula or a fork as they cook, about 10 minutes.  Using a slotted spoon, transfer the sausage to a large bowl.  Pour off any drippings from the skillet.  Melt the butter in the same skillet over medium-high heat.  Add the leeks, apples, celery, and poultry seasoning to the skillet.  Saute until the leeks soften, about 8 minutes.  Mix in the dried cranberries and rosemary.  Add this mixture to the sausage, and then mix in the bread and parsley.  Season the stuffing to taste with salt and pepper.  Mix the eggs into the stuffing.

To bake the stuffing in a turkey: Fill the main turkey cavity with stuffing.  Mix enough chicken broth into the remaining stuffing to moisten it (approximately 3/4 cup broth, depending on the amount of remaining stuffing).  Spoon the remaining stuffing into a buttered baking dish.  Cover with buttered aluminum foil.  Bake the stuffing in a dish alongside the turkey until heated through, about 45 minutes.  Uncover the stuffing and bake until the top is golden brown, about 15 minutes more.

To bake all of the stuffing in a pan:  Preheat the oven to 350F degrees.  Butter a 15X10X2 inch baking dish.  Mix 1 1/3 cups broth into the stuffing.  Transfer the stuffing to the prepared dish.  Cover with buttered foil and bake until heated through, about 45 minutes.  Uncover and bake until the top is golden brown, about 15 minutes longer.   

Decadent Chocolate Cranberry Torte

I always like to serve a chocolate dessert option at Thanksgiving.  True, the traditional flavors usually include pumpkin, apple, or pecan, but let's be honest:  Is chocolate ever really out of place on any menu??  I actually first made this luscious torte a few years ago, for Christmas Eve dinner, but it would be great for Thanksgiving, or New Year's for that matter.  The recipe indicates that it serves 8-10, but let me clarify:  That's 8-10 Green Bay Packers.  This dessert is so rich that even a sliver goes a long way.  The tart cranberry sauce, which is served alongside, cuts the richness nicely.  Be sure to give yourself plenty of time, and read through the entire recipe prior to beginning (I suggest this with any recipe), as there is a lot of "down time" while things cool, bake, or set.  Here are my tips for today's recipe:

• This is a more labor-intensive dessert, but making it in "sections" can make the process much easier.  The sauce can be prepared 2 days ahead of time and refrigerated, and the torte can be prepared 1 day ahead of time, covered, and stored at room temperature.  The finished product can also be made 1 day ahead.  Transfer it to a platter, cover it with a cake dome (or very loosely with foil), and chill.  Let it stand at room temperature for 1 hour prior to serving.
• Chambord is black raspberry liqueur.  It can be a little pricey,  but there should be several less-expensive similar products available at the liquor store if you don't have any on hand.  Sometimes they are referred to as framboise.
• The best deal on chocolate that I have found is at Trader Joe's.  They have a fantastic product called the "Pound-Plus" chocolate bar.  It is around 18 ounces of baking chocolate that comes in both milk and bittersweet versions.  I think that I pay about $3.99 for it, an almost unheard of price for quality chocolate.
• The recipe calls for room temperature eggs.  The reason for this in recipes is that room temperature eggs help to aerate the batter and keep it light.  If your eggs aren't at room temperature, you can soak them in warm water for 10 minutes.
• For a different presentation, you can "sugar" the mint leaves and some fresh cranberries to use for decorating the top (pictured).  In order to do this, combine 1/2 cup sugar and 1/4 cup water in a saucepan.  Bring to a boil, stirring to dissolve the sugar, and simmer for 2 minutes.  Place 1/4 cup of sugar in a small bowl.  Lightly brush the cranberries and whole mint leaves with the sugar syrup and then immediately roll them in the sugar.  Dry them at room temperature for 2 to 3 hours on an oiled rack or waxed paper.  This obviously takes a little longer, but the sparkling sugar adds a festive touch to the presentation.
• If you don't have a springform pan, you can use a regular cake pan, but be extra careful when buttering and flouring the pan, and be sure to line it as it will be more difficult to unmold.
• If you don't have parchment paper, it is something that I would suggest buying for your kitchen if you are going to be doing some baking.  I personally use it all the time and prefer it even over the Silpat silicone mats.  It prevents sticking and cookies with burned bottoms.  It can be found next to the saran wrap at the grocery store.

Decadent Chocolate Cranberry Torte

Serves 8-10

Ingredients:

Sauce

1 cup fresh or frozen cranberries

3/4 cup water

1/3 cup sugar

2 tablespoons Chambord liqueur

Torte

1 cup dried sweetened cranberries

1/3 cup Chambord liqueur

2 sticks (1 cup) butter, cut into pieces

12 ounces bittersweet chocolate, chopped

1 1/2 cups sugar

6 large eggs, room temperature

2/3 cup flour

1/2 teaspoon salt

Glaze

1 cup whipping cream

10 ounces bittersweet chocolate, chopped

1/4 cup Chambord liqueur

Fresh mint leaves

For sauce:  Bring the first 3 ingredients to a boil in a saucepan over high heat, stirring until the sugar dissolves.  Reduce the heat to medium and cook until the cranberries burst, about 5 minutes.  Transfer the mixture to a food processor or mini chopper and puree.  Mix in the Chambord and chill for at least 2 hours.

For torte: Position the rack in the center of the oven and preheat it to 350F degrees.  Butter and flour a 9-inch diameter springform pan.  Line the bottom with parchment paper.  Stir 3/4 cup of the dried cranberries and the Chambord in a small saucepan over medium heat until the liqueur simmers, about 1 minute.  Cool to room temperature and set aside.

Melt the butter in a heavy large saucepan over medium heat, stirring until beginning to bubble at the edges.  Remove from heat.  Add the chocolate and let stand for 1 minute.  Whisk until the chocolate is melted and smooth.  Whisk in the sugar and then the eggs, one at a time, until well incorporated.  Whisk in the reserved dried cranberries and liqueur.  Add the flour and salt; whisk gently until blended.  Transfer the batter to the prepared pan.  Bake the torte until puffed and cracked and a tester inserted into the center comes out with moist (not wet) batter attached, about 1 hour.  Cool completely in pan on rack. 

For glaze: Bring the cream to a simmer in a medium saucepan.  Remove from the heat and add the chocolate.  Whisk until the chocolate is melted and smooth.  Whisk in the Chambord.  Let stand until the glaze is thick, but pourable, whisking occasionally, about two hours.  Line a rimmed baking sheet with foil and place a cake rack in the center.  Cut around the sides of the torte to loosen and remove the pan sides.  Place an 8-inch diameter cardboard round or an 8-inch tart pan bottom on top of the torte.  Carefully invert the torte and place it on the rack.  Remove the pan bottom and peel off the parchment paper.  Pour 1 1/2 cups of the glaze over the torte.  Using a spatula or knife, smooth the glaze over the top and sides (re-apply any glaze that falls on the foil if necessary).  Freeze the torte until the glaze is set, about 10 minutes.  Pour the remaining 1 cup of glaze over the torte and smooth it evenly.  Sprinkle the remaining 1/4 cup dried cranberries around the top edge.  Freeze until the glaze is firm, about 15 minutes.  Arrange fresh mint leaves between the cranberries around the torte.  Cut into wedges and serve with the cranberry sauce.

Cider-Glazed Sweet Potatoes

A yam is always a sweet potato but a sweet potato is not always a yam.  Most people use these two words interchangeably (I know that I do), but for all of you agricultural sticklers out there, I am going to try to do my part to help educate.  When orange flesh sweet potatoes were introduced in the southern United States, producers wanted to distinguish them from the more common white flesh types.  They borrowed from the African word nyami, referring to starchy root vegetables and adopted it in its English form, yam.  And there you have the lesson for the day!  I'll bet you feel smarter already and I'm glad that I could help.

Sweet potatoes are one of my favorite foods.  I like to eat them year round, usually just baked with a little bit of butter and brown sugar or maple syrup.  There are so many different ways that they can be prepared that I like to try something different each Thanksgiving.  This recipe is one of my favorites (so far....).  I like how the use of the tart cranberries serves as a contrast to the sweet cider syrup.  The combination of the green onions, the red cranberries, and the orange sweet potatoes makes a colorful addition to a holiday table (much prettier than a mound of semi-charred marshmallow topping).  Best of all, the entire recipe is cooked on top of the stove, freeing up some very precious oven space!  Here are my notes for the sweet potatoes:

• The potatoes are halfway cooked , as directed, when a knife inserted into the center encounters considerable resistance.  Do not overboil the potatoes or the dish will have a mushy texture.
• If you don't have allspice, you can substitute a small amount (1/4 teaspoon) or nutmeg or ginger instead.
• The potatoes can be boiled and drained one day ahead of time.  Cool them and then cover and refrigerate.
• When storing whole sweet potatoes, prior to peeling, do not refrigerate them.  Because they are a "tropical" vegetable, temperatures below 55 degrees will cause them to be tougher and will compromise the flavor.

Cider-Glazed Sweet Potatoes

Serves 8

Ingredients:

3 1/2 pounds red-skinned sweet potatoes, peeled and cut into 1-inch pieces

1 1/2 cups apple cider or apple juice

1/3 cup packed brown sugar

5 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 cup dried cranberries

1/3 cup finely chopped green onions

Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, about 5 minutes.  Drain and cool.

Combine cider, sugar, butter, salt, cinnamon, and allspice in a heavy large skillet over medium-high heat.  Bring to a boil, stirring often.  Add sweet potatoes and cook 5 minutes.  Add cranberries and continue cooking until the liquid id reduced to a syrupy glaze and the sweet potatoes are tender, about 10 minutes.  Season is with salt and pepper.  Transfer to a serving bowl and sprinkle with green onions.

Creamed Onions au Gratin

The first year that my husband and I celebrated Thanksgiving together, he asked me if we were going to have creamed onions.  I said, "Are we going to have what??"  I had never heard of them (we weren't big on creamed anything in my house growing up).  I was certain that they must have been the only family to ever put such a dish on their Thanksgiving table!  I told him that, although all of our guests would probably think it was a strange dish to serve, I would find a recipe for creamed onions and make it just for him.  On Thanksgiving day, when we all sat down at the table, one of our guests exclaimed "Creamed onions!  I love those!", and he proceeded to eat multiple servings.  I chose to avoid eye contact with my husband, not wanting to face his triumphant "told you so" look.  Since then, I have come to find out that creamed onions are a fairly common side dish for the holidays.   The problem is, that many of the recipes which I have found for them are extremely bland sounding, basically just cream and onions.  I always end up adding several ingredients to help to give them more personality.  The following recipe, with the addition of Sherry, 2 types of mustard, Herbes de Provence, and the bubbling cheese topping,  offers up lots of great flavors.  Even the creamed-onion "rookies" will ask for seconds!  Here are my notes for this recipe:

• I offer the option to use either fresh or frozen onions.  I strongly suggest using the frozen (and thawed) kind.  First of all, it will be far less expensive.  I paid about $2.50 for the frozen onions (C&W makes some in 14 ounce bags), and I would have ended up paying about $10 for the 2 pounds of fresh.  Secondly, using the frozen onions is much less labor intensive.  Peeling just one of those little guys can be a chore, so imaging peeling all 2 pounds of them.  Is your decision becoming easier????  You won't be able to tell the difference in the end.
• Herbes de Provence is an herb blend that consists of lavender, thyme, basil, and fennel.  If you don't have any on hand and don't want to purchase a jar (it can be a little pricey), then just use 2 teaspoons of dried thyme in its place.  Thyme is the predominant herb anyhow, so it will have a similar effect.  If you do want to purchase a jar, for future reference, Herbes de Provence tastes great in pan sauces for chicken or pork, sprinkled over root vegetables before roasting, or in soups.
• Do not use skim or 2% milk--it will not thicken as well.
• The creamed onions, without the cheese, can be made up to the point prior to broiling one day ahead.  Chill, uncovered, until cool, and then cover them.  Bring them to room temperature, and then reheat in a 400F degree oven for about 20 minutes before sprinkling with cheese and broiling.

Creamed Onions au Gratin

Makes 8 servings

2 pounds white pearl onions or 2 14-ounce bags frozen pearl onions

2 tablespoons butter

2 tablespoons flour

2 teaspoons Herbes de Provence

1 cup chicken broth

1 cup whole milk

1/4 cup Sherry

1 tablespoon whole grain mustard

1 tablespoon Dijon mustard

1/4 teaspoon grated nutmeg

Salt and pepper

1/2 cup grated Parmigiano-Reggiano

If using fresh pearl onions, cook onions in a large heavy pot of boiling water until tender, 25-30 minutes.  Drain the onions and cool to warm and then peel.  If using the frozen onions, thaw the onions completely by draining in a colander prior to proceeding.

Melt the butter in a large heavy pot over medium heat.  Add the flour and cook, stirring constantly, for 2 minutes.  Whisk in the Herbes de Provence, chicken stock, milk, and Sherry and cook, whisking frequently, until the mixture had thickened, about 8 minutes.  Whisk in the mustards, nutmeg, and 1/2 teaspoon each of salt and pepper.  Add the onions to the sauce and simmer for 5 minutes until thick.

Preheat the broiler.  Transfer the creamed onions to a baking dish and sprinkle them evenly with the cheese.  Broil 4-5 inches from the heat until the top is golden brown and bubbling, 4-5 minutes.