Peanut Butter and Julie

Pumpkin Profiteroles with Maple-Caramel Sauce

Whether it is a homemade version from your secret family recipe, ordered from the local bakeshop, or courtesy of Mrs. Smith, chances are pretty darn good that at least one pumpkin pie will make an appearance at your Thanksgiving feast. 

Pumpkin pie is probably the dessert most associated with Thanksgiving.  According to foodreference.com, the first and simplest of all pumpkin puddings was prepared by the Pilgrims, and it bore little resemblance to the creamy custard and flaky crust that we know and love today.  Their method involved picking the pumpkin, washing it, hollowing it out, filling it with cream or milk, and baking it whole.  Mmmmmmm!  Just what I want after turkey, stuffing and the works--an entire baked cream-filled pumpkin plopped down in front of me with a spoon.  No thank-you.  Really, I'm full.  Couldn't eat another bite if I tried.  You do have to give the Pilgrims credit for serving this "pudding" in an edible, biodegradable container--very environmentally friendly and ahead of their time.

Fortunately, some Colonial Era foodie realized that this recipe was not only awkward to serve, but it was in desperate need of some spices, sugar, perhaps a little bourbon, and a rich, flaky crust.  50 years from the first Thanksgiving, pumpkin pudding had developed into pumpkin pie, similar to the versions that millions of Americans will enjoy on November 27th (and as a midnight snack on the 28th.)

The evolution of the pumpkin pie continues as professional chefs and home cooks create new and innovative ways to serve it to their guests.  Search any top recipe site for "pumpkin dessert," and you'll be presented with not only puddings and pies, but custards, cakes, tarts, tortes, and mousses.  Pumpkin pie is deconstructed, bruleed, frozen, or low-carb.  The possibilites are endless for those who want to put a twist on this traditional dessert.

This pumpkin pie-inspired sweet is perfect for someone who wants to serve plated desserts for Thanksgiving, or any occasion, as opposed to a buffet of self-serve choices.  Although this recipe has several different parts, they can all be prepared well in advance and then simply assembled just before serving.  Profiteroles are similar to cream-puffs in that they are both filled pastries made from pate a choux dough, which is also used to make gougeres and eclairs.  While profiteroles are traditionally filled with ice cream and served with a drizzle of chocolate sauce, this version has a spiced pumpkin custard filling, and it is topped with a rich, warm maple caramel sauce.  As the Barefoot Contessa would say, "How bad can that be?" Here are my extra tips for preparing these pumpkin-filled pastries:

• Aside from assembly, this recipe can be completely prepared in advance.  The caramel sauce  can be covered and stored in the refrigerator for up to 3 days. The pumpkin custard can be made 1 day in advance and chilled.  The pastries can be stored for up to one week in an airtight container in the freezer (defrost and recrisp in a 375F oven before serving.)
• When you are preparing the pastry batter, if you don't have a standing electric mixer, you can use a handheld mixer or you can beat the eggs in by hand (a much better workout!)
• Instead of piping the rounds of batter onto the parchment, you can simply spoon mounds of the batter.  Smooth out any peaks with wet fingers.  Don't worry about the mounds being perfectly shaped as they puff up differently in the oven.
• When preparing the caramel sauce, if you don't have maple sugar, you can use light brown sugar instead.  Replacing the vanilla extract with maple extract and the rum with bourbon are a few other options.
• Baking the pumpkin custard in several smaller dishes (such as ramekins) will decrease the baking time to about 40 minutes. 

Pumpkin Profiteroles with Maple-Caramel Sauce

Makes about 16 profiteroles

Ingredients:

For the caramel sauce

8 tablespoons unsalted butter

1 cup maple sugar

3/4 cup heavy cream

Pinch of salt

2 tablespoons dark rum

1/2 teaspoon vanilla extract

For the pumpkin custard

3 cups heavy cream

2 1/4 cups pumpkin puree

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground cloves

9 large egg yolks

3/4 cup sugar

For the pastry

1/2 cup water

1/2 cup whole milk

8 tablespoons unsalted butter

2 teaspoons sugar

1/4 teaspoon salt

1 cup flour

4 large eggs

1 large egg yolk

Lightly sweetened whipped cream (optional)

Toasted chopped pecans (optional)

Prepare the caramel sauce: In a small sauce pan, stir the butter and sugar over medium heat until the mixture is blended and smooth.  Whisk in the cream and bring the mixture to a low boil, stirring until any remaining caramel bits dissolve.  Reduce the heat to medium and simmer the mixture for 5 minutes.  Remove the saucepan from the heat, stir in the salt, rum and vanilla, and set aside.

Prepare the pumpkin custard:  Preheat the oven to 325F degrees.  In a large saucepan, whisk the cream, pumpkin puree, ginger, cinnamon, allspice, salt, and cloves until well combined.  Bring the mixture to a simmer over medium heat, stirring occasionally.  Remove from the heat.  In a medium bowl, whisk the egg yolks and sugar until combined.  Gradually stir the hot pumpkin mixture into the egg yolk mixture, whisking continuously.

Place a kettle of water on the stove to heat.  Pour the pumpkin custard into an 8X8X2-inch glass baking dish and cover the dish with foil.  Place the dish in a large (13X9X2) baking dish.  Fill the larger pan with enough hot water to come halfway up the sides of the dish.  Bake until the custard is set in the center, about 1 hour 15 minutes.  Cool completely and then chill until cold, 4 hours.

Prepare the pastry:  Preheat the oven to 425F degrees.  Line 2 large baking sheets with parchment paper.  In a large saucepan, bring 1/2 cup water, milk, butter, sugar, and salt to a boil.  Stir in the flour all at once and cook over medium0high heat, stirring vigorously, until the dough is smooth and pulls away from the sides of the pan, about 1 minute.  Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment.  Beat the dough at medium speed until slightly cooled, 2 minutes.  Add 3 of the eggs, one at a time, beating until blended after each addition.  Beat in the egg yolk until blended.

Transfer the dough to a large pastry bag fitted with a large round tip.  Pipe 16 mounds of batter, about the size of large eggs, onto the prepared baking sheets, spacing each about 2 inches apart.  Beat the remaining egg in a small bowl to blend.  Brush the tops of the profiteroles lightly with the beaten egg.  Bake the profiteroles for 15 minutes, and then reduce the oven to 375F degrees.  Continue baking until they are puffed and golden brown, 15-20 minutes longer.  Transfer the pastries to a rack to cool completely.

To assemble, rewarm the caramel sauce.  Using a serrated knife, slice the profiteroles in half horizontally.  Spoon a 1/3-cup round of the pumpkin filling into the bottom half of each profiterole.  Cover with the top halves.  Drizzle with the sauce and top with whipped cream and chopped pecans.

A Port-Glazed Pair of Thanksgiving Sides

One of my ovens broke.  Fortunately, I have another oven, but on a day like Thanksgiving, you need them both.  I should have seen it coming.  We have been in our house for just over 5 years now, and it suddenly feels like we are characters in that movie The Money Pit, with everything falling apart at exactly the same time. 

First, there was the seemingly simple-to-fix exposed extension cord, which reached from the wall-mounted television to the nearest outlet, four feet away.  Appropriate for a frat house, perhaps, but not for the first room that our guests see when they arrive.  All that we wanted was a new outlet installed directly behind the T.V., so that the cord would be neatly and attractively hidden.  Not quite that easy.  Three contractors later, we had a three foot long hole in the wall, where the cord is buried, still running to that same outlet.  By comparison, the "frat-house" option looked like something out of House and Garden.

Then, Eric noticed a damp spot at the base of one of our exterior walls. Our plumber told us that we "probably had a leak somewhere."  Ummm, thanks.  I kind of figured as much, which is why we called you in the first place!  He then proceeded to tell us that he would need to cut through the wall until he found the leak, possibly from both the inside and outside, even if it meant going all of the way to the top.  My visions of this worst-case-scenario made the actual two-foot resulting hole not seem so bad, but it's still no work of art.

If there's an upside to my oven being broken (and I'm reaching here), it's that I'm fairly certain that fixing the oven will not result with yet another hole in the wall, but you never know.  I'm really hoping that, when the Whirlpool repairman arrives tomorrow, he approaches our problem with an I've seen this a million times before and I know exactly how to fix this confidence, but I'm not so sure.  The problem is that the oven turns on.....by itself, but we cannot control the temperature, and we cannot turn it off unless we switch off the circuit breaker.  There are no lights or timers indicating that the oven is on, but when you are hit by hot air after opening the door, there is no question.  Maybe it's possessed by ghosts of turkeys from Thanksgivings past??  Who knows?  (Hopefully, Mr. Whirlpool knows.)

In the event of a one-oven Thanksgiving, it is nice to have several recipes that can either be prepared days ahead of time, or that can be prepared on the stovetop.  We'll have a large turkey this year (what's a Thanksgiving without leftovers?), and he will have first dibs on the oven for most of the day, so I am trying to plan my menu accordingly.  In lieu of last year's creamed onions, which needed to be baked, I created this stove-top version, a lighter, jewel-toned, sweet and sour onion trio, glazed in ruby port.  Port also shows up in this uniquely roasted sweet and spicy cranberry sauce, which can be made 4 days in advance.  I like port.  Although the addition of jalapenos seems like an odd combination, I was pleasantly surprised by how the sweet and spicy ingredients play off of each other.   Here are my extra tips for this port-glazed pair of savory sides:

• The onions and shallots can be fully prepared up to one day in advance.  Cover and chill, rewarming over low heat before serving. 
• Instead of using pearl onions, which can be very labor-intensive to peel, you can substitute frozen and thawed cippolini onions (no need to blanch these, just start by adding them to the butter in the skillet).  You can also cut red onions into wedges, keeping the ends intact, or you could opt for preparing the entire dish with shallots, which I find to be much easier to peel.
• For the cranberry recipe, if you don't like spicy foods, be sure to see the jalapeno prior to slicing it.  Peppers carry most of their heat in their seeds and veins, so removing these parts will add significantly less heat to the recipe. 
• Grapeseed oil is similar to olive oil in terms of health benefits, but it has a much more neutral flavor.  Feel free to substitute olive oil for the grapeseed oil.
• If you don't have cinnamon sticks, simply add 1 teaspoon cinnamon to the cranberry mixture prior to roasting.
• After Thanksgiving, both recipes can be incorporated into turkey sandwiches!

Port-Glazed Pearl Onions and Shallots

Serves 8

Ingredients:

12 ounces red pearl onions

12 ounces white or yellow pearl onions (or a mixture)

12 ounces small shallots

2 tablespoons unsalted butter

1/2 cup chicken broth

1 1/4 cups Port

2 tablespoons red wine vinegar

Salt and pepper to taste

In a large pot of boiling salted water, blanch the unpeeled onions and shallots for 2-3 minutes; drain and cool.  Carefully peel the onions and shallots, trimming off any roots.

In a large skillet, melt the butter over medium-high heat.  Add the onions and shallots to the skillet and stir to coat.  Add the broth, Port, and vinegar to the skillet and bring the mixture to a simmer.  Reduce the heat to medium-low, cover, and simmer until the onions and shallots are tender, 15 minutes. 

Uncover the skillet and continue to simmer the mixture, stirring occasionally, until the liquids have been reduced to a glaze, 15-20 minutes.  Season with salt and pepper and serve warm.

Sweet and Spicy Roasted Cranberry Port Sauce

Makes about 2 cups

Ingredients:

1 medium orange

2 tablespoons Port

1 pound fresh cranberries (thawed if frozen)

1 cup sugar

2 tablespoons grapeseed oil

1 teaspoon salt

1/2 teaspoon ground cardamom

1/8 teaspoon ground cloves

2 cinnamon sticks

1 small jalapeno pepper, stemmed and thinly sliced

Preheat the oven to 450F degrees.  Line a baking sheet with parchment paper.  Remove the peel from the orange using either a paring knife or a peeler.  Cut the peel into thin strips, about 1 1/2 inches long.  Squeeze 2 tablespoons orange juice from the orange into a medium bowl.  Add the 2 tablespoons of Port to the bowl and set aside.

In another bowl, combine the cranberries with the sugar, oil, salt, cardamom, cloves, cinnamon sticks, and jalapenos; stir to mix.  Transfer the cranberry mixture to the prepared baking sheet and roast until the cranberries begin to burst and release their juices, stirring occasionally, about 15 minutes.

Transfer the cranberry mixture to the bowl containing the orange juice and port; stir to mix.  Let the mixture sit for at least 1 hour so that the flavors meld, stirring occasionally.  Discard the cinnamon sticks and serve.      

A Bountiful Bread Basket

When you're in elementary school, before responsibilities like term papers and exams put a damper on the holidays, the middle of November through December is a time of year when school becomes particularly fun and exciting.  Almost every class, in one form or another, seemed to draw from Thanksgiving, Christmas, or Hanukkah for project inspiration. 

In art class, we would carefully trace our hands on paper plates, adding feathers on top of the fingers and a beak onto the thumb to make a turkey, which would hold court on our refrigerator door for all of the relatives to see.  This was also the time of year when pottery and clay were worked into the curriculum, so that our creations would be kilned and ready to wrap as Christmas gifts.  My dad still has the "interesting" clay taco that I so proudly presented him with one year.  You see?  Even then, I was into food. 

Music class would focus on preparation for the big holiday concert, which was held every year in the school's gymnasium-turned-concert hall.  Bleachers were stacked away in lieu of the "good" plastic and metal folding chairs, which parents, grandparents, and siblings would sit and squirm on as they listened to off-pitch renditions of  "Jingle Bells" and "The Dreidel Song" played on the recorder.  I actually still have my recorder, complete with a circle of pink nail polish painted around the rim, my attempt to distinguish it from everyone else's recorder. 

In second grade, I remember having several weeks of class during November dedicated to learning about the Pilgrims.  We did some sort of a play about the Mayflower (so glad that my parents didn't have a video camera at the time), and we learned about the very first Thanksgiving feast.  As part of that lesson, my teacher, Mrs. Gonzales, taught us how to make cornbread, and then we all got to have a piece.  I don't recall being deeply enamored with her version, as it was a bit dry and crumbly, but cornbread became something that I associated with Thanksgiving as a result.

Since second grade, I have tried many, many variations of cornbread, often encountering that same dry texture issue, which bad cornbread has become notorious for.  This variation, a rather unconventional sweet and savory version, is my all-time favorite, incorporating anise-scented fennel seeds, chewy tart cranberries, and crunchy pecans.  Although cornbread purists might scoff at my adding sugar to the recipe (a huge no-no in the South), the sweetness works with all of the other flavors.  The inside of this bread is nice and moist, and the outside forms a lovely crisp crust.  For those of you who prefer an alternative type of bread on your Thanksgiving table, I have included a favorite easy biscuit recipe, which mixes chopped green onions and black pepper in buttery, flaky layers.  These are great for mopping up gravy or for making post-turkey day sandwiches.  Prefer rolls?  Gotcha covered.  Check out my Texas-Sized Dinner Rolls or my Butternut Squash Rolls, another two favorites.  Clearly, the no-carb thing will never work for me!  Here are my extra tips for preparing this scrumptious selection of breads:

• The cornbread loaves can be baked up to 3 days in advance, wrapped tightly in plastic wrap, and stored at room temperature.  The loaves can be frozen for up to 1 week, tightly wrapped in plastic wrap.  Thaw at room temperature.
• Instead of making small cornbread loaves, you can make 12 cornbread muffins or 2 larger  loaves.  The cornbread can also be baked in a hot large cast-iron skillet and then cut into wedges.
• Crushing fennel seeds right before you add them to the batter releases more flavor during the baking process.  You can crush the seeds using a mortar and pestle, a heavy rolling pin, or with the bottom side of a heavy skillet.  You can also pulse them a few times in a spice grinder.  You fennel will become more fragrant as you crush it.
• Instead of using 1 cup cranberries, you can use a mixture of cranberries and golden raisins.  Feel free to substitute a different type of nuts or to omit them altogether.
• The biscuit dough can be prepared in advance and then frozen, tightly wrapped, for 5 days or refrigerated for up to one day.  Thaw frozen dough overnight in the refrigerator.
• Biscuits can be baked in the morning and then reheated, wrapped in foil, just before serving.
• If you do not think that scallions will be a hit with your family, try substituting some chopped fresh rosemary, thyme, or mixed herbs.

Sweet and Savory Cornbread

Makes 4-5 mini loaves

Ingredients:

1 1/3 cups flour

2/3 cup yellow cornmeal

1/3 cup golden brown sugar, packed

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

12 tablespoons unsalted butter, melted

2 large eggs

1 1/2 cups buttermilk

1 cup coarsely chopped dried cranberries

1/2 cup medium-fine chopped lightly toasted pecans

1 1/2 tablespoons fennel seeds, coarsely crushed

Preheat the oven to 375F degrees.  Spray 4 small loaf pans with non-stick spray and set aside.  In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.  In a separate bowl, whisk together the melted butter, eggs, and buttermilk.  Add the wet ingredients to the dry ingredients, stirring until just combined.  Stir in the cranberries, pecans, and fennel seeds.

Divide the batter among the prepared pans and smooth the tops.  Place the pans on a baking sheet and bake in the middle of the oven until the tops are golden brown and a toothpick inserted into the center emerges clean, 20 to 25 minutes. 

Cool the loaves in their pans on a wire rack for 10 minutes, then invert the loaves onto the rack to cool completely.

Flaky Black Pepper and Green Onion Biscuits

Makes 12-14 biscuits

Ingredients:

1 cup cold buttermilk, plus more if needed

1/2 cup minced scallions

2 cups flour

1/2 cup yellow cornmeal

Scant 1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

8 tablespoons cold butter, cubed

2 tablespoons melted butter for brushing biscuit tops

Coarse black pepper and coarse salt for sprinkling

Place a rack in the upper third of the oven and preheat the oven to 425F degrees.  Line a baking sheet with parchment paper; set aside.

Combine the buttermilk and scallions in a small bowl.  In the work bowl of a food processor add the flour, cornmeal, sugar, baking powder, salt, and black pepper; pulse several times to blend.  Add the cubes of chilled butter and pulse until the mixture resembles coarse meal.

Transfer the flour mixture to a medium bowl.  Add the buttermilk mixture and stir until moist clumps form, adding more buttermilk if necessary.

Gather the dough together and turn it out onto a lightly floured work surface.  Knead the dough gently to combine, about 3 or 4 turns.  Roll the dough out to a 3/4-inch thickness.  Using a floured 2-inch round cutter, cut out as many rounds as you can.  Reroll the scraps and cut out additional rounds.  Place the rounds on the prepared baking sheet, spacing them 2 inches apart.

Brush the tops of the biscuits with melted butter.  Sprinkle each biscuit lightly with the coarse pepper and salt.  Bake the biscuits until the tops are golden and a toothpick inserted into the center emerges clean, 18-20 minutes.  Cool the biscuits slightly on the pan and serve warm (or at room temperature.)

Sweet Potato Pecan Pie with Spiced Maple-Nut Ice Cream

When I go to Dietsch's (dee-chez) ice cream parlor in Findlay, Ohio with my grandpa, I know for certain that he will order a scoop of black walnut.  Eric never eats dessert, but if key lime pie is on the menu, he will make an exception.  For my mom, a bowl of fresh red raspberries is the only way to end a meal. 

As far as desserts and especially ice cream go, I've never been associated with a single signature flavor.  Coconut or chocolate, mango or mocha--it all depends on the mood that I'm in.  When I was a little girl, a special trip to Baskin Robbins was never a quick affair, due to the difficult process of narrowing down 31 delectable possibilities.  I usually ended up with something swirled, which in my mind meant that I'd beaten the system ("the system" being my mom and her allowance of only one scoop) , because a swirled flavor was actually 2 flavors in one.  Genius!

Even today, I stand at the Golden Spoon frozen yogurt counter, offering those behind me my place in line as I contemplate which of their many flavors sound most appealing.  Seasonal Pumpkin Pie or Eggnog perhaps?  Oooh look!  They have Vanilla Malt.......and Cake Batter!  Peanut Butter is one of my favorites though.....as is Pistachio.....and Peppermint Stick.  You see my predicament.

The good folks at Golden Spoon allow guests to sample varieties before they make their decisions,  but now that I've been there enough times for each and every one of them to recognize me, I think that they know that I have already tried everything, multiple times.  My sampling for a quick flavor fix days are over.  The jig is up.  Luckily, I have learned that those talented employees can squeeze up to four flavors into 1 take-home quart, so this significantly reduces my decision-making dilemma.  I'm sure that they draw straws when they see me coming up the walk--short straw must wait on me (for the record, I do always tip for their trouble.)

Holiday dinners, parties, and dinner-parties always present the same sort of challenge.  Too many desserts, not enough room left in my stomach.  Ideally, I could take a piece of each selection and only take one bite, but I'm sure that Emily Post declares that to be improper etiquette somewhere in her book.  This recipe might just be the answer for those of you who, like me, have a tough time deciding on dessert.  For starters, it combines the ingredients of two traditional holiday pies, sweet potato and pecan, in each rich slice.  But wait, there's more!  Instead of a dollop of whipped cream, why not accessorize this dual dessert with a third layer of flavor?  Creamy, homemade spiced maple nut ice cream serves as the perfect crowning touch.  Of course if you only want ice cream or pie, you can do that as well......but I know that I'd never be able to decide between the two!  Here are my extra tips for preparing this tempting pair of post-turkey treats:

• This is a great recipe to make ahead:  The ice cream can be made up to 5 days in advance and stored in the freezer until ready to serve.  The pie crust dough can be made 2 days in advance, wrapped, and stored in the refrigerator.  The pie itself can be baked one day in advance.
• Blind baking is the process during which the unbaked chilled pie shell is lined with foil, filled  with pie weights, and then partially bakes (par-baked.)  This ensures that the shell retains its shape and does not slip down the sides of the pan.  If you do not have pie weights, use uncooked rice or dried beans instead.
• Brushing the par-baked crust with egg whites helps to prevent a soggy crust.  The egg white forms a layer that keeps the filling separate from the crust.
• If you find that the rim of the crust is becoming too dark during the baking process, shield it with foil.
• If you want to make your ice cream extra decadent, prepare a pecan or walnut brittle, chop it, and add it as a substitute for the chopped pecans.  Use my recipe for peanut brittle, substituting chopped nuts of your choice.
• Grade B maple syrup is darker and has a deeper maple flavor than Grade A or "Fancy" varietals.  It may also be referred to as "medium amber" maple syrup, and it is usually less expensive than Grade A/Fancy.
• If you don't have maple sugar, then substitute light brown sugar.  Maple extract can be replaced by vanilla.  Keep in mind that, if you replace both of these ingredients, the maple flavor will be less pronounced.
• If you don't have vanilla beans, which can be expensive, you can substitute 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract.  Add the vanilla extract when you add the rum.
• The cream in the ice cream recipe can be replaced with half and half for a lighter ice cream.
• If you prefer, you can replace the mashed sweet potatoes with 1 cup pumpkin puree to make a pumpkin pecan pie.
• Depending on the depth of your pie plate, you might have a bit of the corn syrup mixture left over--do not overfill the pie shell.

Sweet Potato Pecan Pie with Spiced Maple-Nut Ice Cream

Sweet Potato Pecan Pie

Serves 8

Ingredients:

For the pie crust:

1 1/4 cups flour

1 tablespoon sugar

1 teaspoon salt

3 tablespoons cold vegetable shortening, cubed

4 tablespoons cold butter, cubed

5 tablespoons ice water mixed with 1 teaspoon red wine vinegar

For the pie filling:

2 large eggs, separated

1 cup mashed sweet potatoes

2 tablespoons golden brown sugar

1 tablespoon butter, softened

1 tablespoon heavy cream

2 teaspoons vanilla extract, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup chopped pecans

1/2 cup pecan halves

1/4 cup sugar

2 large eggs

3/4 cup light corn syrup

2 tablespoons butter, melted

Prepare the pie crust:  In the work bowl of a food processor, add the flour, sugar and salt; pulse to blend.  Scatter the shortening and butter pieces over the flour mixture and pulse until they are the size of small peas, 8-10 pulses.  Transfer the mixture to a medium bowl and add sprinkle 4 tablespoons of the ice water mixture over the top.  Stir the mixture together, adding 1 more tablespoon water if necessary, until the mixture begins to form moist clumps.  Turn the tough out onto a surface and gently knead a few times until it comes together.  Form the dough into a disk, wrap it in plastic, and refrigerate for 1 hour.

Remove the dough from the refrigerator.  On a lightly floured work surface, roll the dough out into a 12-inch circle.  Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and then unrolling it over the pan.  Ease the dough into the pan and trim it to a 1-inch overhang.  Fold the overhang under itself and decoratively flute the rim.  Freeze the pie crust until firm, 15 minutes. 

Preheat the oven to 375F degrees.  Line the pie shell with foil or parchment paper, shielding the fluted rim, and distribute pie weights over the foil.  Bake the crust until the dough looks  and light in color, 20-25 minutes.  Remove the foil and the weights, return the crust to the oven, and bake the pie shell for 5-6 minutes or until lightly browned.  Remove from the oven.  Whisk the 2 egg whites until frothy and then brush the hot crust with a coat of the egg whites.  Set the crust aside to cool.

Lower the oven temperature to 350F degrees.  In the bowl of an electric mixer fitted with the paddle attachment, combine the 2 egg yolks, sweet potatoes, brown sugar, butter, cream, 1 teaspoon vanilla, cinnamon, salt, and nutmeg.  Mix until smooth and well combined.  Spread the mixture in an even layer in the bottom of the pie shell.  Sprinkle the chopped pecans evenly over the sweet potato mixture.  Lay the pecan halves in a flat circle around the perimeter.

Combine the sugar and the 2 large eggs in a medium bowl, whisking until well combined.  Whisk in the corn syrup, melted butter, and the remaining 1 teaspoon vanilla.  Pour the mixture over the pecan layer.

Bake at for 45-55 minutes, until the pie is set, golden brown, and puffy.  Let cool on a wire rack.  Serve with a generous scoop of Spiced Maple-Nut Ice Cream!

Spiced Maple-Nut Ice Cream

Makes 1 quart

Ingredients:

1/2 vanilla bean

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup maple sugar

3 cinnamon sticks

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

7 large egg yolks

1/8 teaspoon salt

2/3 cup pure maple syrup (Grade B, if possible)

2 tablespoons dark rum

1 teaspoon maple extract

1 1/2 cups chopped, lightly toasted pecans

Split the vanilla bean in half lengthwise and scrape out the seeds.  In a medium saucepan, add the seeds, vanilla bean halves, milk, cream, maple sugar, cinnamon, allspice, and nutmeg.  Bring the mixture to a simmer over medium-low heat, remove the pan from the heat, and let the mixture steep for 45 minutes. 

Combine the egg yolks and salt in a large bowl and whisk to blend.  Return the milk mixture to a simmer and stir in the maple syrup until dissolved.  While whisking the yolks, gradually drizzle the hot milk/syrup mixture into the bowl, so that the yolks are gradually warmed.  Return the mixture to the saucepan, and cook over medium-low heat, stirring constantly with a wooden spoon.  The custard is done when it has thickened enough to coat the back of the spoon.  Do not let the mixture come to a boil!

Strain the custard through a mesh sieve into a glass or metal bowl, discarding the vanilla bean and cinnamon sticks.  Stir in the rum and maple extract.  Place the bowl over another bowl filled with ice and let rest, stirring occasionally, until cold.

Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions, adding the chopped nuts during the last few minutes of freezing.  Place the finished ice cream in a storage container and freeze until firm. 

Nice Parting Gifts

There are certain fine dining establishments, The French Laundry and Guy Savoy for example, at which having dinner is not simply a meal, but more like a marathon.  To qualify for "the race," you must first score a reservation.  This is almost an impossible first step, usually involving secret reservation phone numbers, a friend of a friend of a friend, or promising your first born to the maitre d'.  Second, you must be immune to sticker shock.  A glance at the wine list alone (which often needs to be wheeled out on its own cart) can leave you praying that the decimal points were accidentally misplaced on every amount.  Third, you cannot be a picky eater or insist on sticking to you diet during your meal.  There are going to be multiple courses of food (double digits in most cases), unpronounceable ingredients, and countless calories, and each bite not taken equals a serious chunk of change. 

Meals at these culinary havens can often last as long as 5 hours.  Servers have been known to suggest that you move to the lounge or courtyard for "a break" between courses 9 and 10.  Because there is very little ordering off the menu involved, guests just sit back and allow the parade of food to begin.....and it keeps on coming.  Just when you think that you have most certainly conquered the final course, polishing off a rich Grand Marnier souffle, the server brings out a plate of petit-fours, macaroons, and house made truffles.  O.K.  Were definitely done now, right?  Wrong.  The server hands you some beautifully wrapped pastries and butter cookies, should you get hungry on the way home or wake up famished for breakfast the next morning.  Like I said, a marathon.  On you mark, get set, loosen those belt buckles!

Whenever I host Thanksgiving dinner, or any dinner party for that matter, I like to do the same thing as my guests depart (only at my house it's probably better, because I don't present them with a four-figure bill at the same time.)  For Thanksgiving, I'll often send my friends away with something that they can have for breakfast the next morning, like this date bread, something that they can snack on for a few days, like mixed nuts, or something to get them in the mood for Christmas season, like these gingerbread blondies.  I like to place the wrapped goodies at each place setting--it adds a nice unexpected touch to the table, and you can just lean a place card up against them.  Not cooking for Thanksgiving this year?  Luckily, these sweets make great hostess gifts too!  Here are a few extra tips for preparing this duo of delectable treats:

• When testing the blondies for doneness, they should still be a bit soft to the touch in the center of the pan and firmer around the edges.  They will solidify as they cool, but they will  still be nice and chewy when ready to eat.
• For presentation, try cutting the blondies into shapes other than squares using cookie cutters, such as circles, stars, or hearts.  You can also drizzle the finished, cooled blondies with melted white chocolate or sprinkle them with powdered sugar.
• The blondies can be stored in an airtight container at room temperature for up to 1 week.
• For both recipes, feel free to substitute a different variety of nut for the ones indicated in the ingredient lists.  Hazelnuts and walnuts would work well on the loaves, and almonds or macadamia nuts in the bars. 
• The date-orange loaves can be wrapped in foil and stored at room temperature for up to 3 days.  The loaves can be tightly wrapped and frozen, unglazed, for up to 2 weeks.  Bring to room temperature before glazing.
• To make a large single loaf as opposed to the mini loaves, use a 10X5-inch loaf pan, reduce the oven temperature to 350F degrees, and bake for 50-60 minutes. 
• If you find that the streusel is becoming too dark during the baking process, loosely tent the loaves with foil for the remainder of the time. 

White Chocolate Walnut Gingerbread Blondies

Makes about 3 dozen

Ingredients:

10 oz. (2 1/2 sticks) unsalted butter, softened

1 1/4 cups light brown sugar, packed

1/2 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/3 cup molasses

2 3/4 cups flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/4 teaspoon ground cloves

10 ounces coarsely chopped white chocolate

1 1/2 cups coarsely chopped, lightly toasted walnuts

Preheat the oven to 350F degrees.  Spray a rimmed half-sheet pan (17X12 inches) with nonstick cooking spray.  Line the bottom with parchment paper and spray the parchment.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 5 minutes.  Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Beat in the vanilla and molasses until combined.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.  Gradually add the flour mixture to the butter mixture, beating until just combined.  Mix in the white chocolate and walnuts.

Spread the batter into the prepared pan and bake until set and the edges are golden, 22-25 minutes.  Let the bars cool completely in a pan on a wire rack.  Cut into squares or your desired shape.

Streusel Topped Date-Orange Quick Bread

Makes 3 mini-loaves

Ingredients:

For the streusel

1/2 cup coarsely chopped, lightly toasted pecans

1/2 cup flour

2 tablespoons light brown sugar

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 tablespoons butter, melted

For the bread

3/4 cup whole milk

3/4 cup finely chopped pitted dates

1 cup sugar

2 large eggs

Zest from 1 large orange

1/2 cup safflower or canola oil

1 teaspoon vanilla extract

2 cups flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

For the glaze

1 1/4 cups confectioner's sugar, sifted

2-3 tablespoons orange juice

Preheat the oven to 375F degrees.  Spray three 6X3-inch mini loaf pans with cooking spray and set aside.

Prepare the streusel:  In a medium bowl, mix the flour with the sugars, baking powder, salt, and cinnamon.  Stir in the butter.  Add the pecans and stir until the mixture forms large clumps.

Prepare the bread batter:  Place the milk and the dates in a small saucepan and bring to a simmer; let cool slightly.  In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, zest, and oil at medium speed until well blended, 3 minutes.  Beat in the milk, dates, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.  Add the flour mixture to the batter all at once and beat at low speed until just combined and the batter is smooth.  Distribute the batter evenly among the pans and sprinkle with the streusel, pressing lightly to adhere.

Bake the loaves for 40-45 minutes, until risen and a toothpick inserted into the center emerges with a few moist crumbs attached.  Let cool for 15 minutes and then remove the loaves from the pan onto a wire rack.

As the loaves cool, prepare the glaze:  In a small bowl, whisk the confectioner's sugar with the orange juice until smooth, adding more orange juice if necessary to reach drizzling consistency.  Drizzle the glaze over the warm loaves and let cool completely before slicing.      

Savory "Dipping" Biscuits

I know that time is getting tight and that there are only a few days remaining to get everything together for the big meal.  That being said, what if I told you that in the time that it takes for you to run to the grocery store, fight for the last tube of Pillsbury Crescent Rolls, and get through the checkout (you know that no matter which line you pick, it will move the slowest), you can prepare some delicious homemade biscuits?   Considering the picture that I just painted, I'll bet that this is looking like a pretty good idea!  Yes, it is a tiny bit of extra work in the kitchen, but it will be worth every second when someone asks you "Where did you buy these biscuits?"  Even better, today's recipe actually serves triple duty:

1. These savory biscuits are flavored with traditional stuffing herbs, so it makes them ideal for mopping up all of that gravy during Thanksgiving dinner. 
2. For the days following (or in some cases a Thanksgiving midnight snack), use the biscuits to make tasty mini sandwiches with leftover turkey and cranberry sauce.
3. Since the biscuits freeze well,  keep the extra ones to serve for a simple breakfast or afternoon snack.  Warm them straight from the freezer, wrapped in foil, and 350F degrees.  They taste great with a little butter and honey.  My favorite, the Savannah Bee Company brand, is pictured at the left. 

Here are my recipe tips:

• If you don't have bread flour or whole wheat flour, then substitute regular flour. 
• The dry ingredients (the first 8) can be blended up to 2 days ahead.  Cover the bowl with plastic wrap and let stand at room temperature.
• The biscuits can be baked 8 hours ahead.  Cool completely and then wrap in foil and store at room temperature.  Rewarm foil-wrapped biscuits in 350F degree oven for about 10 minutes.
• Dip the biscuit or cookie cutter in flour prior to cutting each biscuit to prevent sticking.
• If you don't have a food processor, the dough can be mixed by hand.  Whisk the dry ingredients and then rub in the butter cubes with your fingertips.  Mix in the buttermilk mixture with a fork until evenly moistened.
• If you don't have buttermilk, you can make your own by adding 1 teaspoon of vinegar to 1 cup of milk and letting it sit for a few minutes.
• Try substituting other herbs for the onion powder, thyme, and sage: garlic powder, marjoram, rosemary, Herbes de Provence, and Italian seasoning are just a few suggestions.

Savory Dipping Biscuits

Makes 16 biscuits

Ingredients:

2 1/2 cups whole wheat flour

1/2 cup bread flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 teaspoon onion powder

1/2 teaspoon baking soda

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

3/4 cup chilled butter, cut into 1/2 inch cubes

1 cup buttermilk plus additional for brushing biscuit tops

1 large egg

Preheat the oven to 400F degrees.  Line a large baking sheet with parchment paper.  In the bowl of a food processor, combine the whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage.  Pulse four or five times to blend.  Scatter the cubes of butter over the flour mixture and then pulse the mixture eight to ten times, until the mixture resembles a coarse meal.  In a small bowl, whisk the buttermilk and egg to blend and then pour over the mixture in the processor.  Pulse the mixture again until it starts to come together and is evenly moistened (dough will be slightly sticky).

Turn the biscuit dough out onto a floured work surface.  Knead briefly just until the dough comes together, about 4 turns.  Gather the dough into a ball.  Using hands, flatten the dough into a 3/4 inch round.  Using a 2-inch diameter biscuit cutter or cookie cutter, cut out rounds.  Transfer the rounds to the prepared baking sheet, spacing 1 1/2 inches apart.  Gather the dough scraps; flatten to 3/4 inch thickness and cut out additional rounds.  Brush the tops of the biscuits with additional buttermilk.

Bake the biscuits until the tops are light golden and a tested inserted into the centers comes out clean, 20-22 minutes.  Transfer the biscuits to a rack.  Serve warm or at room temperature. 

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.