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FeedNovember 2006 OH Recipes
Provided by Linda Noble, farmer, Farm on WheelsHeritage Turkey
Leaner than a corn-fed turkey, heritage birds need to be roasted slow and low.1 heritage turkey
melted butter or olive oil
salt, pepper, and herbs to taste
1 Tbsp. flour
Preheat the oven to 325 degrees. Unwrap the bird and remove the neck and giblets from inside the cavity. Do not stuff the turkey, as this dries it out. Brush the turkey with butter or olive oil. Sprinkle with sea salt and pepper, and herbs such as rosemary, thyme, parsley, tarragon, or garlic.
Place the turkey in a foil cooking bag. Add flour to the bag. Tie closed, then shake to coat the turkey with flour. Place the turkey breast side up in a 3- to 4-inch deep roasting pan. Cut 6, ½-inch-long vents in the top of the bag.
If you do not use a cooking bag, place the turkey in a roasting pan and pour ½ cup water in the bottom of the pan. Tightly cover the turkey with foil, then poke a few vent holes.
Insert a meat thermometer in the turkey's thigh, taking care not to touch the bone.
Roast the turkey until the internal temperature reaches 165 to 170 degrees. To brown the skin, open the bag or foil for the last 30 minutes of baking, or when the bird’s temperature reaches 145 to 150 degrees. Remove from the oven and let rest for 30 minutes before removing the bag or foil. Reserve pan juices for the gravy.
Approximate cooking times for turkeys, depending on the oven
5 to 7 pounds, up to 2 hours
8 to 12 pounds, up to 3 hours
13 to 20 pounds, 4 to 5½ hours
Giblet Gravy
A recipe passed down from Noble’s mother.Reserved turkey neck and gizzard
6 c. potato water or water
3½ c. low-sodium chicken stock
2 carrots coarsely chopped
1 onion, halved
1 celery stalk, chopped
1 small bay leaf
5 Tbsp. butter
5 Tbsp. all-purpose flour
¼ c. heavy cream
Place the turkey neck and gizzard in a large saucepan. Add the water, chicken stock, carrots, onion, celery, and bay leaf. Simmer over medium heat for about 2 hours, or until the liquids are reduced to 3 cups, adding the liver (if available) during the last 20 minutes of cooking. Strain the turkey stock into a large bowl, and reserve the turkey neck and giblets.
Melt the butter in a large, heavy saucepan over medium heat. Add the flour and whisk to a smooth paste. Continue cooking, whisking constantly, for 1½ minutes. Gradually whisk in the turkey stock, cream, and up to 1 cup of reserved turkey pan juices. Simmer the gravy until it has thickened to the desired consistency, whisking occasionally, about 5 minutes. Season to taste with salt and pepper.
Pull the meat off the neck and chop it with the giblets. Add reserved giblets and neck meat to the gravy, if desired.
Provided by Lenny Russo, chef, Heartland Contemporary Midwestern Restaurant and Cue at the Guthrie
Buttermilk Parsnip Mashed Potatoes
Parsnips harvested after the first frost of the year have a mildly sweet flavor.Serves 6 to 8
6 golden potatoes, peeled and quartered
1 lb. parsnips, peeled and cut into 1-inch pieces
⅓ c. heavy cream
¼ c. buttermilk
2 Tbsp. unsalted butter (preferably high fat)
½ Tbsp. sea salt
¼ Tbsp. white pepper
Cook the potatoes and parsnips in salted boiling water until cooked through but not falling apart. Drain and transfer to a large bowl. Heat the butter, cream, and buttermilk in a non-reactive saucepan. Add the cream mixture and the salt and pepper to the potatoes. If using a hand mixer, work on low speed and mix the potatoes and parsnips until smooth and well combined. If you like, run the mixture through a food mill to remove any lumps. Serve immediately.
Orange Cranberry Sauce
Add a dash of citrus to a holiday standby.Serves 6 to 8
1 lb. fresh cranberries
2 c. fresh oranges, skin on, cut into
2-inch cubes
1 cinnamon stick
1 c. cane sugar
½ c. water
¼ c. Grand Marnier
Place half of the cranberries and all of the other ingredients in a nonreactive sauce pan over medium heat. Bring to a simmer and cook until the cranberries are soft and begin to pop. Add the remaining cranberries, and cook for three more minutes. Remove the pan from the heat, and transfer its contents to a nonreactive container. Discard the cinnamon stick. Place the container in the refrigerator, and allow the sauce to cool. The sauce will thicken once it is cold. May be stored for up to two weeks in a covered container.
Provided by Atina Diffley, farmer, Gardens of Eagan
Stuffed Winter Squash
This cornucopia of seasonal vegetables is “the perfect Thanksgiving dish,” says Atina Diffley.Serves 8
4 acorn squash, halved, seeds removed
1 large onion, chopped
4 cloves garlic, minced
2 stalks celery, diced
8 oz. mushrooms, sliced
1 red pepper, chopped
½ c. almonds, sliced (optional)
¼ c. olive oil
3 c. cooked rice
2 c. fresh-cut sweet corn
1 can olives, sliced (optional)
½ c. parsley, chopped
2 Tbsp. rubbed sage
1 tsp. sea salt
Preheat oven to 375 degrees. Bake squash, cut side down for 45 minutes. Sauté the onion, garlic, celery, mushrooms, red pepper, and almonds in olive oil until onions are translucent. Mix in the rice, corn, olives, herbs, corn, and salt. Take squash out of oven, turn it over and heap with stuffing. Bake for an additional 30 minutes.
Provided by Robin Asbell, food writer and recipe developer
Caramel Sweet Potato Bundt Cake
Do not allow yourself to be distracted while working on the caramel, and be careful of the hot sugar. The caramel mixture may look lumpy, but lumps will melt as it simmers. The rich flavor that it adds to this gorgeous cake is worth the attention.1 large garnet yam or other sweet potato
2 c. cream
2½ c. sugar divided
12 Tbsp. butter
2 c. flour
1½ tsp. baking powder
½ tsp. salt
4 large eggs
1 c. dried Wisconsin cranberries or craisins
Up to two days ahead, bake the sweet potato in a 400-degree oven until tender. Cool, then puree until smooth. Set aside 1 cup puree and reserve the rest for another use.
Heat the cream until it boils. Reduce to low heat. In a 4- to 6-quart heavy-bottomed saucepan, heat 1 cup of the sugar over medium heat. Place a large mixing bowl on the counter. Stir the sugar until it is melted, crushing any lumps, until the melted sugar turns deep amber. Take the sugar off the heat, hold it over the large bowl, and slowly pour in a bit of the hot cream.
Gradually add the cream, being careful not to let the hot mixture boil out of the pot. If it does, it will fall in the bowl, and you can add it back to the pan later. When all the cream is in the sugar and the bubbling has calmed somewhat, put the pan back over low heat. The caramel syrup will have hardened into globs, just heat and stir until they dissolve. Simmer over low to medium-low heat for 10 minutes, keeping it at a constant bubble. Remove from heat and measure 1 cup for the cake, transfer the remaining caramel to a glass measuring cup, and chill both.
Preheat the oven to 350 degrees. Butter and flour a large Bundt pan. In a stand mixer or large bowl, beat the butter and remaining 1½ cups sugar until very light and fluffy, about 3 minutes. Beat in the eggs one at a time until each is incorporated, scraping down frequently. Beat in the sweet-potato puree. In a small bowl, whisk the flour, baking powder, and salt. Mix in half of the flour mixture. Add the reserved cup of caramel, then the remaining flour mixture. Fold in the cranberries, scraping the bottom of the bowl to make sure it is all mixed in.
Transfer the batter to the prepared Bundt pan. Drag your spatula to make a trough in the middle of the tube, so that the sides are a little higher than the middle of the batter. This will create a flatter bottom after the batter rises.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes in the pan, then place a cake plate over the cake and carefully flip it. When the cake is completely cooled, drizzle with the remaining caramel.
Roasted Brussels Sprouts with Bacon and Balsamic
To save oven space on Thanksgiving Day, you can do these a day ahead, then reheat on the stovetop in a sauté pan.Serves 4 to 6
1 lb. Brussels sprouts, trimmed and halved vertically
2 slices smoked bacon, chopped
2 cloves garlic, slivered
1 Tbsp. balsamic vinegar
1 Tbsp. honey
Preheat the oven to 400 degrees. In a small roasting pan or covered casserole, place the halved Brussels sprouts and slivered garlic. In a small sauté pan, cook the bacon until crisp. Remove the bacon and drain, leaving the fat behind. Break bacon into small pieces and add to the Brussels sprouts. Set aside 1 tablespoon of the fat, and discard the rest.
Put the fat in the pan, and add the vinegar and honey, swirling the pan to loosen any browned bits. Pour the mixture over the Brussels sprout mixture. Toss to coat.
Cover and roast for 20 minutes, then uncover and roast for an additional 20 minutes until tender and browned.
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