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Thanksgiving 2008

Meredith & Elizabeth LS & Kris

Above: Meredith, Elizabeth, Lee-Sean & Kris

More photos on Flickr.

Recipes after the jump.

Arugula, Pear, Walnut, Blue Cheese Salad

Arugula, Pear, Walnut, Blue Cheese Salad

1 shallot, minced
1 teaspoon of Dijon mustard
1 tablespoon of fig jam
Juice of half a lemon
2 splashes of olive oil
1 handful chopped parsley
Salt and pepper to taste

1 handful of Old Chatham Ewe’s milk blue cheese (Roquefort, or other mild blue cheese)
1 small pear
2 handfuls of toasted walnut halves
1 bunch of arugula

Mix the first 7 ingredients in a salad bowl to make the dressing.  Add the remaining ingredients, mix and serve immediately.

Thanksgiving Plate

Cranberry Dried Fruit Compote

Juice of 2 oranges
1 cup of Port wine
1 cup of dried cherries
Half cup of dried apricots, halved
Half cup of dried figs, halved
One 9 oz can of pitted prunes, halved
1 inch piece of ginger, minced
1 cup of brown sugar
1 tablespoon of Sherry vinegar

Spice bag filled with:
5 cloves
1 cinnamon stick
1 whole vanilla bean
5 cardamom pods
1 star anise

12 oz bag of fresh cranberries, washed

Combine all ingredients except for cranberries in a sauce pan and bring to a boil.  Reduce heat to medium low and cook for about 30 minutes or until dried fruit is swollen.  Add fresh cranberries until cook until berries just begin to pop, about 5 to 8 minutes more.  Make ahead and chill.  Serve cold or at room temperature.

Roasted Duck with Duck Sausage Stuffing and Port Wine Pomegranate Gravy

1 free range Long Island duck (~6.5 pounds), brought to room temperature, giblets and neck removed

2 liters of organic chicken stock
1 cup of dry white wine
2 bay leaves
1 teaspoon of black peppercorns
2 stalks of celery
1 handful of parsley stalks
2 shallots, sliced
1 duck neck
4 cloves garlic, peeled
1 teaspoon of herbes de Provence

Put all stock ingredients in a sauce pan and bring to a boil.  Reduce heat to a simmer while preparing the stuffing.

1 stick of butter
One 8.5 oz package of D’Artagnan duck sausage, chopped
Duck giblets, chopped

3 sticks of celery, chopped
1 onion, chopped
3 cloves of garlic, minced
1 cup shiitake, chopped
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon of herbes de Provence
Half loaf of whole wheat bread, crumbled
Stock (see above)
Salt and pepper to taste

Melt the butter in a large pot.  Add sausage and giblets and sauté until meat begins to brown.  Add remaining ingredients except for the bread and sauté until softened.  Add the bread and enough stock to soften.  Stir to combine.  Allow the mixture to cool to room temperature and stuff into the cavity of the duck.  Transfer the remaining stuffing to a casserole dish to bake separately (20-30 minutes at 400 F or until the top browns).

Place the duck on a baking tray and roast for 2 to 2.5 hours at 400 degrees F or until skin is golden brown and juices run clear when a pairing knife is inserted into the leg.  Baste every 15 minutes with some of the stock.

When duck is done, remove from oven and transfer to a serving platter to rest.  Pour off the duck fat from the baking tray, reserve 2 tablespoons and save the rest for another use.

Deglaze baking tray with 1 cup of port wine, 1/2 cup of pomegranate juice, and juice of 1 orange.  Scrape solids free form the baking tray and transfer mixture into a saucepan and reduce.

In a separate saucepan, make a roux with the reserved 2 tablespoons of duck fat and 2 tablespoons of flour.  Add 1.5 cups of reduced stock from above and stir to combine.  Add stock and roux mixture to the mixture above.  Stir to combine and cook over medium heat until thickened.  Strain mixture into a serving container and serve with the duck and stuffing.

Miso Walnut Green Beans

6 shiitake, sliced
2 shallots, chopped
1 tablespoon olive oil
1/2 cup walnuts
2 tablespoons of white miso
2 teaspoons of mirin
2 pounds of green beans
Salt and pepper

Sauté the shiitake and shallots in olive oil until lightly browned.  Bash up the walnuts, miso and mirin with a mortar and pestle until well-incorporated.  Stir in the shiitake and shallot mixture.  Steam or blanch the green beans until al dente.  Mix the green beans with the sauce.  Season to taste.  Serve warm or at room temperature.

Maple Whiskey Butter Yams

2.5 lbs of yams (sweet potatoes)
1 stick of butter, softened at room temperature
2 tablespoons of pure maple syrup
2 tablespoons of Sortilège (Canadian whisky and maple syrup liqueur) or substitute Bourbon

Wash the yams and poke holes in the skins with a fork.  Wrap the yams in aluminum foil and roast in a 400 degree F oven for 45 minutes or until soft.  When yams are cool enough to handle but still warm, peel the skins off and mash in a bowl with a fork with the butter, maple syrup and Sortilège.

Sauerkraut-style Brussels Sprouts

2 pounds of Brussels sprouts, stem ends and outer leaves removed
1 onion, chopped
1/2 teaspoon of caraway
Splash of olive oil
1 apple, cut into 1 inch chunks
1/2 cup sweet white wine (I used Riesling)
1 cup chicken broth
1/4 cup apple cider vinegar
Salt and pepper

Sauté the Brussels sprouts, onion and caraway in olive oil until onions begin to soften but not brown.  Add the wine, broth and vinegar and braise until the Brussels sprouts are tender.  Add more liquid if necessary and season to taste.

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