November 2012

Table Setting for November 2012 Gourmet Dinner Group

Our first gourmet dinner group was a success!!  It was super yummy, and we were in good company.

Fresh Pear and Candied Walnut Salad with Pomegranate Vinaigrette

Fresh Pear and Candied Walnut Salad with Pomegranate Vinaigrette

Ingredients:

• 2 pears, peeled, cored, and cut into 1-inch cubes
• 2 cups unsweetened pomegranate juice
• mixed field greens
• 1 cup candied walnuts, pecans, or hazelnuts
• 1 cup crumbled Gorgonzola cheese
• seeds from 1 large pomegranate

Pomegranate Vinaigrette Ingredients:

• 1/2 shallot, thinly sliced
• 3 tablespoons cider vinegar
• 1/4 cup reserved pomegranate juice, above
• 2 tablespoons whole grain mustard
• 1/4  cup honey
• 3/4 cup canola oil
• 1/2 teaspoon kosher salt
• pinch of ground pepper

Salad Preparation:

Place cubed pears in medium bowl and pour enough pomegranate juice to cover.  (You might need to put a plate on top of the pears to make sure they are completely submerged in the juice.)  Marinate for about 30 minutes. Drain, and reserve 1/4 cup of the pomegranate marinade for the vinaigrette.

Either plate separately on each plate, or for larger crowds, place the greens in a pretty bowl, sprinkle with the pear cubes, the cheese, pomegranate seeds & candied walnuts.  Instead of dressing the whole salad, I’ll serve the vinaigrette on the side.

Vinaigrette Preparation:

In a blender or food processor, combine the reserved 1/4 cup pomegranate juice, mustard, honey, shallot, cider vinegar and oil.  Process until thoroughly blended.  Season with salt & pepper.

Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup

Ingredients

• 3 to 4 cups chicken stock
• 1 quart Roasted Winter Vegetables
• Kosher salt and freshly ground black pepper
• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation: 

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Herb Roasted Turkey with Apple Cider Gravy, Smashed Potatoes, Rustic Grain Bread, and Sautéed Brussel Sprouts with Molasses

Herb Roasted Turkey with Apple Cider Gravy

Brining Ingredients:

• 8 quarts cold water
• 2 cups coarse kosher salt
• 8 large fresh or dried bay leaves
• 2 tablespoons black peppercorns
• 2 tablespoons whole allspice
• 1 16- to 17-pound turkey; giblets removed, neck reserved

Herb Butter and Gravy Ingredients:

• 3 tablespoons minced fresh Italian parsley
• 3 tablespoons minced fresh thyme
• 3 tablespoons minced fresh sage
• 3 tablespoons minced fresh marjoram
• 1 teaspoon minced fresh rosemary
• 1 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 4 cups low-salt chicken broth
• 2 cups apple cider
• 3 tablespoons all purpose flour
• 1/2 cup whipping cream
• 2 tablespoons Calvados (apple brandy) or other brandy

Roasting Ingredients:

• 2 large Granny Smith apples, quartered, cored
• 2 large onions, quartered
• 1 cup apple cider

To brine the turkey:
Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. 

Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.

Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.

For herb butter and gravy:
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.

Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. 

Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)

To roast the turkey:
Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.

Sauteed Brussels Sprouts with Molasses 

Ingredients:

• 1 ½ lbs. Brussels sprouts, cleaned and halved
• 2 Tbs. butter
• 1 Tbs. olive oil
• 2 cloves garlic, minced
• Salt
• 1 1/2 Tbs. molasses

Preparation:

Take off any brown leaves, cut into halves or quarters, depending on size of sprouts.  Heat butter and olive oil in pan, add garlic and salt.  Add sprouts, let cook until tender, and outsides are slightly charred.  Add molasses, stir, and serve.

Smashed Potatoes

• 4 lb red potatoes
• 2 bay leaves
• 1 stick unsalted butter
• 1 brick cream cheese
• 6 T fresh minced chives 

Preparation:

Wash all potatoes, slice in half or quarters, depending on size.  Salt and boil water, add bay leaves and boil potatoes until tender.  Drain water, add butter, cream cheese, and chives.  

Pumpkin Ice-cream

• 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
• 1 tsp. vanilla extract
• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 egg yolks
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• Pinch of freshly grated nutmeg
• 1 Tbs. bourbon

Preparation:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. 

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.