You are on page 1of 5

Heaven: Thanksgiving Menu and Recipes

Potato Latkes with Apple Sauce Roasted Beet and Squash Salad with Goat Cheese and Balsamic Vinaigrette Carrot Ginger Soup *** Oven Roasted Turkey with Homemade Gravy Mashed Potatoes with Crispy Leeks Roasted Orange Sweet Potatoes Whole Grain Stuffing with Apples and Sausage Sauted Green Beans Honey Glazed Carrots Japanese Plum Chutney *** Apple Crostata Pumpkin Pie Chocolate Pot de Crme

Potato Latkes
Yield: 16 Servings Ingredients 2.5 kg potatoes, peeled 1 cup finely chopped white onion 2 large eggs, lightly beaten 2 tablespoons flour (or more) 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying

Directions Grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add onions, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or crme fraiche.

Apple Sauce
Ingredients
! ! ! ! !

6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices 1 cup Apple Juice Juice Of 1 Lemon 1/2 cup sugar 1 teaspoon Cinnamon,

Directions Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.

Turkey Gravy
Ingredients 1/4 pound unsalted butter 1 1/2 cups chopped white onion (2 onions) 1/4 cup flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 tablespoon Cognac or brandy 1 tablespoon white wine, optional 1 tablespoon heavy cream, optional

Directions In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Whole Grain Stuffing with Apples and Sausage


Yield: 12 servings Ingredients One 7-inch round loaf of whole-grain bread, cut into 1-inch cubes 3/4 cup macadamia nuts 4 tablespoons unsalted butter 1 medium white onion, cut into 1/4-inch dice 1 piece of celery, cut into 1/4-inch dice 1 pound sweet Italian sausage, casings removed 1 teaspoon chopped sage 1 teaspoon thyme leaves 1 green apple cut into 1/2-inch dice

2 cups chicken stock ! cup water 1 egg Salt and freshly ground pepper

Directions 1. Preheat the oven to 375. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl. Spread the macadamia nuts on a baking sheet and toast until fragrant, about 8 minutes. Let cool then coarsely chop. 2. In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread. 3. Add the chopped macadamia nuts and apple to the bowl with the bread. In a medium bowl, whisk the chicken stock with water and the egg. Pour over the bread mixture and add 2 teaspoons of salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight. 4. Preheat the oven to 375. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Japanese Plum Chutney


Ingredients 3 kilos Japanese plums, scooped out of their skins with a teaspoon 3 large onions 4 apples, peeled, cored and chunked. 2 tablespoons of grated fresh ginger 1 teaspoon each of salt and pepper. 1 tablespoon of chilli powder or 6 bell chillies, finally chopped with seed to get the heat. 3 cups of white sugar. 3 cups of cider or white vinegar

Directions Combine all ingredients into large pot. Slowly bring to the boil stirring occasionally. Once to the boil reduce heat to a gentle simmer. After 60 to 90 minutes and after observing the texture of the mixture turn the heat off and let cool.

Apple Crostata
Yield: 6 servings Ingredients For the pastry:

1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/4 pound very cold unsalted butter, diced 2 tablespoons ice water

For the filling:


1 1/2 pounds apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons cold unsalted butter, diced

Directions For the pastry, mix the flour, sugar, and salt. Cut in the butter and break up pieces until the butter is the size of peas. Slowly add the ice water while still mixing, and stop mixing just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with cling film and refrigerate for at least 1 hour. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice. Cut in the butter and mix until the mixture is crumbly. Rub it with your fingers until pieces start to hold together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

You might also like