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Lemonade Thanksgiving Recipes

Lemonade Thanksgiving Recipes

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Published by scprweb
Lemonade Thanksgiving Recipes
Lemonade Thanksgiving Recipes

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Published by: scprweb on Nov 27, 2013
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12/04/2013

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155
SEMI-TRADITIONAL SANDWICHES
CRANBERRY RELISH
The textural contrast of combining both fresh and dried cranberries gives the raw relish a pleasant, fruity chew. Superfast to prepare, this killer condiment not only pairs well with turkey, but a spoonful or two is equally awesome swirled into Greek yogurt or oatmeal for breakfast.
1 pound frozen whole cranberries, thawed
¼
 cup dried cranberries1 cup sugar2 teaspoons peeled and grated fresh gingerPinch of cinnamonJuice and finely grated zest of 1 orange
¼
 cup water
IN THE BOWL OF A FOOD PROCESSOR,
combine the whole and dried cranberries, sugar, ginger, cinnamon, and orange juice and zest. Pulse to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Add the water, little by little, and pulse until the mixture reaches a chunky relish consistency.
ALLOW THE CRANBERRY RELISH TO SIT
 at room temperature for at least 1 hour, so the sugar dissolves and the flavors can marry.  The cranberry relish can easily be prepared in advance, covered, and refrigerated.
Makes about 3 cups
HOLIDAY TURKEY,
GRUYÈRE,
CRANBERRY RELISH
My father, Michael, was born and raised in England. After immigrating to the U.S., he fell in love with Thanksgiving. My formative interest in cooking stems from watching my dad skillfully carving the gigantic bird with confidence . . . even among my three American uncles. For me, the best part about Thanksgiving is transforming the leftovers into a meal equally as special.
SERVES 4
½
 cup whole grain Dijon mustard8 slices cranberry walnut bread or brioche, toasted preferably
¼
 pound Gruyère or Swiss, sliced (about 12 slices)1 pound sliced roasted turkey breast, leftovers or deli1 cup Cranberry Relish (recipe follows)
½
 cup Pickled Red Onion (see page 4), drained
TO BUILD THE SANDWICHES,
spread 1 tablespoon of mustard on each piece of toasted bread. Divide the sliced turkey evenly on 4 of the slices, which will be the bottom halves of the sand-wiches. Spoon 2 tablespoons of the cranberry relish on the turkey, spreading it evenly across with the back of the spoon. Strewn 2 tablespoons of the pickled red onions all over the surface. Shingle 2 slices of the cheese on top. Put the remaining 4 slices of bread on top to enclose the sandwich. Cut the sandwiches in half on the diagonal.
 
19
MARKETPLACE VEGETABLES
CELERY ROOT,
WALNUT,
CRÈME FRAÎCHE
MAKES 4 CUPS
Celery root, also called celeriac, is a curious unattractive fall/winter root vegetable that can be prepared many ways. The bistro dish, celery root rémoulade, is a classic, melding shaved raw celery root with creamy caper-mayonnaise dressing. If you’ve been passing over this vegetable  just because of its gnarly appearance, quickly pop one or two in your cart on your next shopping trip. Celery root has a woodsy, celerylike flavor, but is far more concentrated and less watery than celery itself. In this recipe, soft raisins, crunchy walnuts, and tart crème fraîche elevate the dense, crisp texture of this underappreciated vegetable.
1 celery root (about 1
½
 pounds)4 celery stalks, chopped
½
 cup walnut pieces, toasted (see page 3)
½
 cup dried currants or raisins
½
 cup chopped fresh flat-leaf parsley
½
 cup Sherry Vinaigrette (see page 29)
½
 cup crème fraîche, sour cream, or plain nonfat Greek yogurt1 teaspoon coarse salt
½
 teaspoon freshly ground black pepper
IN A MIXING BOWL,
combine the celery root, celery, walnuts, currants, and parsley. Add the vinaigrette, crème fraîche, salt, and pepper. Toss the slaw until the ingredients are well blended. Feel free to make the slaw an hour or two in advance; the flavor gets better as it sits. Serve chilled.
CELERY ROOT
Celery root needs to be peeled—and be aggressive when you do it. Don’t even try to use a vegetable peeler, which will prob-ably just break. Use a sharp chef’s knife to lop off the bumps and knobby roots at the bottom. You can cut the remaining bulb in half so it’s more manageable, then use a knife to take the thick skin off each half. Thinly slice the celery root into matchsticks by hand, with a mandolin, a food processor with a shredder blade, or grate with a box grater.

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