Thanksgiving Menu

Cranberry Sauce with Pinot Noir
http://www.epicurious.com/recipes/food/views/CRANBERRY-SAUCE-WITH-PINOT-NOIR-4383
Ingredients:
1 tablespoon oil
2 cups cranberries
1 tablespoon ginger (grated)
2 cups Pinot Noir
1 cup sugar
2 tablespoons crystallized ginger (chopped)
1/2 teaspoon curry powder
1 pinch of Chinese five-spice powder

Directions:
1. Heat the oil in a pan.
2. Add the cranberries and ginger and stir until the cranberries begin to burst, about 3-5 minutes.
3. Add the wine and sugar and boil for 15 minutes to reduce.
Stir in the crystallized ginger, curry powder and Chinese five spice powder.

Pear, Brie and Onion Braid
http://onceinabluemooniris.blogspot.com/2008/09/marriage-made-in-heaven.html

puff pastry rectangle
spread down the middle with the following

mustard
caramelized onions with dried cranberries or fresh pomegranate seeds
brie
pear thinly sliced

braid, seal and wash with egg

bake at 450 for 20' until golden
serve warm over salad with balsamic dressing or raspberry vinaigrette

Pumpkin Slices with Spicy Pecan Sauce
http://eatmakeread.com/2008/10/23/pumpkin-slices-with-spicy-pecan-sauce/
1 small pumpkin
1/4 cup butter, melted
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 cup pecans, coarsely chopped
2 teaspoons ricotta cheese
1 teaspoon red pepper flakes
Preheat oven to 300°

Cut open pumpkin, divide in half and de-seed it. Slice one of the halves into quarters, the other half will be left over to make puree or whatever you’d like to do with it.
Place the pumpkin on a rimmed baking sheet and pop it in the oven.
In a small bowl, combine the butter, cinnamon, cayenne and pecans. Mix until combined.
Open the oven and pour half the mixture over the pumpkin slices. Set the timer for 20 minutes.
Once the timer goes off, add the remaining mixture and set the timer for another 20 minutes or until the pumpkin slices are soft to the touch.
Mix the ricotta and red pepper flakes together. Top each slice with a dollop of the cheese and serve.

Ha Sikil Pak
Mayan Pumpkin Seed Dip
http://www.applepiepatispate.com/appetizer/pumpkin-seed-dip-sikil-pak/
1 cup unhulled raw pumpkin seeds
1/4 cup raw hulled pumpkin seeds
3 to 6 tomatoes, about 3/4 pound
1 habanero chile, or any fresh green chile such as jalapeño or serrano
1 1/2 teaspoons kosher salt, or to taste
1/3 to 2/3 cups water
2 tablespoons roughly chopped cilantro
2 tablespoons minced chives
Notes:
* Use any proportion of unhulled to hulled raw pumpkin seeds. In the original recipe, 1 cup of unhulled to 1/4 cup of hulled pumpkin seeds is suggested.

Instructions:

Heat a skillet or wide pan over medium heat. While mixing frequently, toast the unhulled pumpkin seeds until browned and crisp. The amount of time needed depends on the freshness of the pumpkin seeds and may take anywhere from 15 to 30 minutes. Some of the pumpkin seeds will pop.

Once well-browned, add the hulled pumpkin seeds and toast for an additional minute. Set the toasted pumpkin seeds aside and let cool.

In the same skillet, char the chiles and tomatoes while turning frequently until blistered in spots.
Using a food processor or coffee / spice grinder, grind the toasted pumpkin seeds with the salt into a coarse powder and transfer to a serving bowl. Mince the charred chile and set aside.
Blend the charred tomatoes with about 1/3 cup of water. Stir into the pumpkin seed powder and add the cilantro and chives. The consistency should be smooth, resembling a coarser version of hummus or baba ghanoush.

Top with the minced chile. Taste and adjust the seasoning with kosher salt if needed.

Dulce de Leche Pumpkin- Toffee Pie
http://therecipegirl.blogspot.com/2008/11/dulce-de-leche-pumpkin-toffee-pie.html
1 deep dish pie crust (frozen or make your own)
¾ cup canned dulce de leche (about- maybe a little less)
2 large eggs
One 15oz. can of pure pumpkin puree (not pumpkin-pie filling)
1 cup firmly packed brown sugar
2 Tbs flour
1 Tbs pure vanilla extract
½ tsp salt
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground nutmeg
12 ounce can evaporated milk
whipped cream and toffee bits for garnish, if desired

Preheat oven to 375°F. Place rack on bottom.
Press piecrust into a deep-dish pie pan (or remove frozen pie crust from freezer).
Scoop dulce de leche into glass bowl and microwave about 20 seconds to soften it up a bit. Spoon dollops of dulce de leche into the piecrust. Evenly spread the caramel all the way to the edges.
Whisk eggs in a medium bowl. Whisk in pumpkin and next 7 ingredients until smooth. Whisk in milk. Pour filling on top of the caramel and place pan on a baking sheet to catch any caramel that may bubble out.
Bake on bottom oven rack for about 50 minutes (center should jiggle just slightly). Cool completely. Garnish with whipped cream and toffee bits, if desired.
Yield: 1 deep dish pie

Roasted Brussels Sprouts with Lemon-Tahini Dressing
http://www.cucinanicolina.com/on-brussels-sprouts-or-a-reluctant-love-letter
Sprouts:
As many as you like, say about 20
olive oil
salt

Sauce:
1/4 cup tahini
3 Tb. lemon juice
1/2 tsp. salt
2-5 Tb. water

Preheat oven to 400 F. Wash the brussels sprouts and cut them in half. Arrange in a large baking dish and drizzle liberally with olive oil. Salt to taste. Put in the oven and roast for about 15-20 minutes until they get a bit soft, but not too blackened.

Meanwhile, whisk the tahini with the lemon juice and salt. Add a bit of water as you like, so the sauce reaches your desired consistency.

Serve the sprouts generously covered with the sauce, or place it alongside.

Deconstructed Holiday Turkey with Sage Gravy
To brine turkey:

* 1 (6 1/2 to 7 pound) turkey breast on the bone
* 3 turkey drumsticks (about 2 1/4 pounds total)
* 2 turkey thighs (about 1 1/2 pounds total)
* 1/4 cup kosher salt
* 1/4 cup honey
* 1 head garlic, cut in half (do not peel)
* 2 dried bay leaves
* 4 sprigs fresh thyme
* 2 large whole sprigs fresh sage
* 2 teaspoons whole black peppercorns
* 2 teaspoons allspice berries
1/4 cup fresh celery leaves (from 1 bunch)
3 quarts apple cider, divided
1 quart cold water

To roast turkey:

* 3 tablespoons unsalted butter, melted
* Leaves from 2 large sprigs sage, plus several whole sprigs for garnish

Glaze:

* 2 cups apple cider
1/2 cup (1 stick) unsalted butter

Gravy:

* 3 tablespoons all purpose flour
* 2 tablespoons fresh sage leaves
* 1/4 cup applejack brandy or Calvados
* 1/4 cup whipping cream

Brine turkey:
Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold cider and water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.

For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.

Roast turkey:
Preheat oven to 425°F. Arrange racks in upper and lower thirds of oven.

Remove turkey parts from brine, pat dry with paper towels, and place, skin side up, on racks set in 2 medium roasting pans (be sure to leave space between parts for air circulation). Pour 1 cup water into each pan. Brush all pieces with cider glaze. Place 1 pan on each oven rack and roast until beginning to brown, about 30 minutes. Tent with foil if needed.

Lower heat to 400°F, switch positions of pans, and rotate each pan 180°. Continue roasting until instant-read thermometer inserted into thickest part of breast, avoiding bone, registers 165°, about 1 to 1 1/4 hours. Brush with glaze every 30 minutes, adding up to 1 cup of water to the pan if drippings begin to burn. Transfer turkey parts to platter and tent with foil. Let turkey rest at least 20 minutes before serving.

Make gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

Chocolate Dipped Apple Cider Caramels
http://sugarpunk.wordpress.com/2008/11/09/apple-cider-caramels/
2 c apple cider
Reduce to 1/3 cup, set aside.

2/3 c cream
6 tbsp butter
Heat to boil, then set aside. [Again, I re-heated this just before adding it later. Also, when I make this next time, I'm going to infuse the cream with a cinnamon stick, as these caramels really love having cinnamon with them]

1 1/2 c sugar
1/4 c corn syrup
1/4 water
Cook to light brown
[I have found that my idea of "light brown" and what works with caramel aren't at all the same - I generally heat it to something more like medium-dark amber]

Add cream, butter and reduced apple cider all at once, stirring constantly (it will foam up - use a good size pot).

Cook to 250 degrees, using fairly low heat - you want to take about 10-15 minutes to get it up to temperature. [Now this, I just find to be incorrect. The sooner you can get it up to the mid-range of soft-ball, the better. I do use medium heat, but it has never taken longer than 5 minutes to get to temperature.]

Pour it into a 8 inch square baking pan that’s been lined with two pieces of oiled parchment paper, one in each direction - this creates a “sling” to pull the caramel out of the pan. [This has always resulted in a layer of caramel approximately 1/2 inch thick. If you want thicker caramels you can use a smaller pan.]

[I also sprinkled a little fleur de sel over the caramels at this point, as I find them far too sweet if they don't have a hint of saltiness about them]

[My final step: Cover the pan with plastic wrap, not touching the caramel (it'll melt)]. Wait until entirely cooled. Then cut with a sharp, oiled knife into pieces.

Other menu items that don’t require recipes:
Mashed Potatoes
Long Bread