Holiday Fun
Thanksgiving Top Tips
Monday, November 12, 2007
Our readers have weighed in and here are some Top Tips for this Thanksgiving...
RECIPES
Margaret sent us one of her favorite veggie dish for Thanksgiving, she says it's easy and delicious! (Also good for entertaining throughout the year).
HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS
Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound haricots verts or small slender green beans, trimmed
Preheat oven to 450. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
Bon Apptit, November 2004
You can view the complete recipe online at: www.epicurious.com
Mary swears everyone will love this old Cooking Light recipe.
CRANBERRY-APPLE RELISH
1 1/2 C peeled Granny Smith Apples peeled
1C brown sugar (this is what makes it so delicious!)
1/2 C white grape juice
1 tsp ginger
1 tsp. cinnamon
1 12 ounce package of fresh cranberries
Rinse cranberries. combine all ingredients in a medium sauce pam. Bring to boil, reduce heat and simmer until thiick. About 15 minutes. Let cool. Prepare a day or two ahead and it's extra good on Thanksgiving sandwiches the day after!
Cooking Light, NOVEMBER 2001 www.cookinglight.com
Alison from Alison Milwe-Grace Catering sent us this delicious recipe.
MAPLE ROASTED TURKEY WITH SAGE BUTTER
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
1 stick unslated butter, softened at room temp
1/4 bunch fresh sage, finely chopped
8 strips bacon
1/2 maple syrup
2 TBS hot water
Preheat oven to 350 degrees and remove the top rack of the oven
Put the butter and sage in mixing bowl and mash with fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
In small bowl, stir the maple syrup with 2 TBS of hot water to thin it out. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices should run clear when the turkey is done. (15 minutes per pound). About 1/2 hour before before you think the turkey is done, remove the foil so that it can brown. When it is sone, take turkey out of the oven and put the roasting pan on stovetop. transfer turkey to serving tray and let rest for at least 20 minutes before carving. Serve with turkey gravy.
www.amgcatering.com
TIPS
Mimi says...
If you are hosting Thanksgiving for your parents and/or parents-in-law, and your mom or mom-in-law are better cooks than you, for heavens sake - let them cook the turkey!
Anne recommends using the Williams-Sonoma Pumpkin Bread mix to make mini muffins to add a little something different to your bread basket. They're delicious!
Eileen suggested: "Your best bet to a great turkey? Brining."
•The basic brine consists of water, stock, oil, salt and herbs of your choice.
•Thaw your turkey a few days ahead, stick it in a cooler a day ahead of the big event and, voila!, moist turkey.
•Your best bet after brining is to do a dry rub of salt, pepper and herbs of your choice on the skin (typically it's thyme and sage which are good with poultry).
•Roast the turkey breast side down initially and then flip it over for a nice browning toward the end of your roasting time.
P.S. In case you're interested, Alton Brown from the Food Network has a great diatribe on brining.
Suzy has a couple of her own tips:
•If you need to rent tables and chairs, do so the week before. The rental companies also have great linens and overlays so that you don't need to spend a bundle. If you're short on glassware, serving dishes or flatware they've got it all.
•Most catering companies have an order deadline, usually about a week before the holiday. Don't miss out by thinking you can order a day or two before.
Don't forget to shop for your last minute Thanksgiving decorating needs at the Pottery Barn Thanksgiving Sale. Linens, serving pieces and great holiday decorations up to 50% off. Shop potterybarn.com or shop with Suzy at the Westport store
27 Main Street, Westport, (203) 454-1386
RECIPES
Margaret sent us one of her favorite veggie dish for Thanksgiving, she says it's easy and delicious! (Also good for entertaining throughout the year).
HARICOTS VERTS, ROASTED FENNEL, AND SHALLOTS
Nonstick vegetable oil spray
2 large fresh fennel bulbs, trimmed
3/4 pound shallots, peeled, halved through root end
5 tablespoons olive oil, divided
1 pound haricots verts or small slender green beans, trimmed
Preheat oven to 450. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
Bon Apptit, November 2004
You can view the complete recipe online at: www.epicurious.com
Mary swears everyone will love this old Cooking Light recipe.
CRANBERRY-APPLE RELISH
1 1/2 C peeled Granny Smith Apples peeled
1C brown sugar (this is what makes it so delicious!)
1/2 C white grape juice
1 tsp ginger
1 tsp. cinnamon
1 12 ounce package of fresh cranberries
Rinse cranberries. combine all ingredients in a medium sauce pam. Bring to boil, reduce heat and simmer until thiick. About 15 minutes. Let cool. Prepare a day or two ahead and it's extra good on Thanksgiving sandwiches the day after!
Cooking Light, NOVEMBER 2001 www.cookinglight.com
Alison from Alison Milwe-Grace Catering sent us this delicious recipe.
MAPLE ROASTED TURKEY WITH SAGE BUTTER
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
1 stick unslated butter, softened at room temp
1/4 bunch fresh sage, finely chopped
8 strips bacon
1/2 maple syrup
2 TBS hot water
Preheat oven to 350 degrees and remove the top rack of the oven
Put the butter and sage in mixing bowl and mash with fork or spoon until the sage is well incorporated. Season with salt and pepper.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
In small bowl, stir the maple syrup with 2 TBS of hot water to thin it out. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices should run clear when the turkey is done. (15 minutes per pound). About 1/2 hour before before you think the turkey is done, remove the foil so that it can brown. When it is sone, take turkey out of the oven and put the roasting pan on stovetop. transfer turkey to serving tray and let rest for at least 20 minutes before carving. Serve with turkey gravy.
www.amgcatering.com
TIPS
Mimi says...
If you are hosting Thanksgiving for your parents and/or parents-in-law, and your mom or mom-in-law are better cooks than you, for heavens sake - let them cook the turkey!
Anne recommends using the Williams-Sonoma Pumpkin Bread mix to make mini muffins to add a little something different to your bread basket. They're delicious!
Eileen suggested: "Your best bet to a great turkey? Brining."
•The basic brine consists of water, stock, oil, salt and herbs of your choice.
•Thaw your turkey a few days ahead, stick it in a cooler a day ahead of the big event and, voila!, moist turkey.
•Your best bet after brining is to do a dry rub of salt, pepper and herbs of your choice on the skin (typically it's thyme and sage which are good with poultry).
•Roast the turkey breast side down initially and then flip it over for a nice browning toward the end of your roasting time.
P.S. In case you're interested, Alton Brown from the Food Network has a great diatribe on brining.
Suzy has a couple of her own tips:
•If you need to rent tables and chairs, do so the week before. The rental companies also have great linens and overlays so that you don't need to spend a bundle. If you're short on glassware, serving dishes or flatware they've got it all.
•Most catering companies have an order deadline, usually about a week before the holiday. Don't miss out by thinking you can order a day or two before.
Don't forget to shop for your last minute Thanksgiving decorating needs at the Pottery Barn Thanksgiving Sale. Linens, serving pieces and great holiday decorations up to 50% off. Shop potterybarn.com or shop with Suzy at the Westport store
27 Main Street, Westport, (203) 454-1386
