THANKSGIVING RECIPE GUIDE

2014 EDITION

INNOVATIVE • TASTEFUL • INSPIRING

As a child, Thanksgiving was not just about the meal. It was, and still is, a day that we look forward to because of the aspect of gathering, seeing those we don’t have the opportunity to spend more time with - laughing, sharing memories and making new ones.

WELCOMEFOR COMING

THANK YOU

LET US TAKE THE WORK OUT OF THANKSGIVING

FOR YOU, WITH THREE EASY WAYS TO SHOP.

1. CATERING 2. BUY A LA CARTE 3. BUY COMPLETE MEAL ONLINE

Welcome your guests on this day of thanks with Thanksgiving seasonal cocktails and small bites that will whet the appetite and tone for the festivities to come.

ROSEMARY ROASTED NUTS

• 3 cups whole unblanched almonds• 1 1/2 cups walnuts• 1 cup raw pumpkin seeds (pepitas)• 2 tablespoons finely snipped fresh rosemary• 2 teaspoons packed brown sugar• 1 teaspoon sea salt• 1/2 teaspoon cayenne pepper• 2 tablespoons butter, melted

IngredientsPreheat oven to 375° F. In a 15” x 10” x 1”

baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once.

In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cooled to room temperature. Store in an airtight container for up to three days.

Directions

Welcome

By utilizing a stylish glass container

with a top, or pouring some of the bourbon from the bottle and placing the pumpkin directly in, you can create a unique and festive DIY hostess gift.

SPICED PUMPKIN & CIDER HIGHBALLS WITH SUGARED ROSEMARY

Ingredients• 2 oz. spiced pumpkin bourbon• 1 oz. unpasteurized apple cider• Sugared rosemary sprigs• 1 cup brown sugar• 1/2 cup water• Peel of one apple, two if they are small

Mix the bourbon, cider and syrup to taste. Pour over ice and garnish with a sugared rosemary sprig. put sugar and water in a small saucepan, cook on medium heat until sugar is completely dissolved. Add apple peel and rosemary and tent pan with foil. Allow to cool completely and strain.

Cut the pumpkin into medium sized pieces and dry roast in a 375° F degree oven for about 20 - 30 minutes or until soft and lightly caramelized. Place the roasted pumpkin, cinnamon, cloves and vanilla in a container with the bourbon. Allow the mixture to ruminate out of direct sunlight for about a week.

• Half a smallish pumpkin, sugar pie pumpkins work best• 1 cinnamon stick• 1 Tbs. whole cloves• Half a vanilla pod• 1 liter of Bourbon

SPICED PUMPKIN BOURBON

• 4 or 5 fresh rosemary sprigs about 3” long • 1 egg white• Sugar

SUGARED ROSEMARY SPRIGS

Directions

Thank You

TRADITIONAL FEAST RECIPES

1. Perfect Two-Stage Roast Turkey

2. Pumpkin and Pancetta Stuffing

FOR THIS THANKSGIVING MEAL

1. PERFECT TWO-STAGE ROAST TURKEYThe following recipe is calibrated for a 14 pound turkey; add or subtract time depending

on the size of the bird.

Ingredients

1. Preheat oven to 425 ° F.

2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 ° F, and roast the turkey for about 1 1/2  hours, basting with the pan juices every 20 minutes. (The white meat is done when a quick-read thermometer reaches 150 ° F.)

3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the fillets rest a few minutes before carving into thin slices.

4. Meanwhile, return the rest of the bird to the 325 ° F oven. Cook until the dark meat reaches 175 ° F, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.

• A whole 14 pound turkey • Butter • Salt and pepper to taste

Directions

2. PUMPKIN AND PANCETTA STUFFING

Ingredients

1. Preheat oven to 350 ° F. Spread the bread cubes on an oiled sheet pan and bake until light brown, about 20 minutes.

2. Split the pumpkin in half and bake at 350 ° F for about 30 minutes, or until tender but not mushy. Cut pumpkin flesh away from rind, and cut flesh into 1-inch cubes. Measure out 2 cups in a large bowl and set aside. Discard rind.

3. In a large sauté pan, heat olive oil over moderate heat. Add the pancetta and cook for 5 minutes, until lightly crisp. Add shallots and celery, and cook until

translucent, about 5 minutes. Add garlic, and cook another 3 minutes. Set mixture aside.

4. Mix together pumpkin cubes, baked bread cubes, herbs, dried figs, pumpkin seeds, and butter and season with salt and pepper. Add the pancetta mixture and chicken stock, and mix well.

5. Either stuff a 14-16 pound turkey with the mixture and roast immediately, or put the mixture in a large, buttered roasting pan and cover with foil. Bake, covered, at 375 ° F for 15 minutes. Uncover and bake for 15 more minutes. Serve with roast turkey.

• 5 cups 1/2-inch white bread cubes, crust included• 1 small pumpkin (about 1 1/2 pounds)• 2 tablespoons olive oil• 1/4 pound pancetta, chopped• 4 large shallots, sliced• 1/4 cup celery, diced• 3 tablespoons minced garlic

• 1/2 cup mixed fresh herbs (parsley, thyme, rosemary)• 1/4 cup dried figs, halved• 1/4 cup shelled and lightly toasted pumpkin seeds• 3 tablespoons butter• Salt and pepper to taste• 1/4 cup chicken stock

Directions

Makes enough stuffing for a 14 -- to 16-pound turkey

FOR THIS THANKSGIVING MEAL

• How to Break Down a Whole Turkey

• Turkey: 3 Unique Ways

1. Turkey Breast Wrapped in Bacon and Sage

2. Herb Rubbed Smoked Turkey Wings

3. Turkey Leg and Thigh Confit

• As a Side: Fresh and Dried Mushroom Sauce on Spatzle

• For Dessert: Cornmeal Pound Cake with Rosemary Poached Pears

INSPIRED RECIPES FOR YOUR HOLIDAY

A DAY DECONSTRUCTED

2.

3.

1.

breaking down the

turkey

1. Cut through the skin that connects the breast and the drumstick. Find the breastbone. Position a long,

flexible knife (or a boning knife) on one side of it, and slice downward, as close to the bone as possible.

As you slice, use your other hand to pull the meat away from the breastbone until you’ve cut the breast

off the carcass in one piece. Repeat on other side.

2. Using the chef’s knife Remove wings by using the tip of your knife to find the joint and cutting through

the joint to remove the wing. Repeat on other side.

3. Slice down along the thigh meat until you reach the joint. Using a paper towel, grab the leg and

push down, separating the leg and thigh from the bird. Use your chef’s knife, to cut through the joint,

removing the thigh and leg.

LET’S TALK TURKEY

With as many hours that are spent in preparation for the perfect Thanksgiving meal no one wants to sit down for the culmination of that hard work, the feast, and savor a bite of dry turkey. We are here to help. This Thanksgiving, find the bird that is right for you, explore new recipes and perhaps try a new way to prepare your turkey.

This Thanksgiving Your Possibilities are Endless:

• ROAST• SMOKE• CONFIT• ROULADE

To explore these preparation methods for this year’s Turkey we recommend breaking down your turkey, separating breasts from wings, wings from legs and thighs. This will provided added benefits like:

• MORE EVEN COOKING• BETTER SEASONING• CRISPIER SKIN• RICHER GRAVY

FOLLOW THESE EASY STEPS TO

DECONSTRUCT YOUR

THANKSGIVING TURKEY

BACON AND SAGE WRAPPED TURKEY BREAST

1. Mix the brine ingredients in a re-sealable plastic bag. Shake vigorously until the salt and sugar have completely dissolved. Place the turkey in the bag, squeeze out the air, and seal. Allow to brine, refrigerated, for at least 1 hour and up to 4 hours. Take out of the refrigerator about 30 minutes before cooking to return to room temperature.

2. Place 4 strips of bacon on a flat surface (such as a cutting board), parallel to each other. Starting at one end, place one strip of bacon perpendicular to the others, and weave it through the 4 strips (i.e. over, under, over, under). With the next strip of bacon, weave it in using the opposite pattern from the first (i.e. under, over, under, over). Continue until you have a bacon blanket large enough to cover the top surface of the turkey breast. Try to keep the bacon pieces close together.

3. Season the brined turkey breast with pepper. Place the turkey breast on the bacon, flip it over so the bacon is on top, and tuck the loose strands of bacon underneath. Stick a few leaves of fresh sage underneath the bacon in spots, if desired.

4. Preheat the oven to 375° F. Place the turkey on a rack in a shallow roasting pan. Roast until the internal temperature at the center of the breast reaches 165 ° F. (Roast time for this turkey was approximately 2 hours, but may vary with different ovens and/or weight of turkey,) Remove from oven and allow to rest for 10 minutes before slicing.

Directions

Makes enough stuffing for a 14 to 16 pound. turkey

Ingredients• Season Wings with La Boite Mousa N. 30. • Turkey wings• Point Reyes Creamery Original Blue (suggested pairing)

HERB RUBBED SMOKED TURKEY WINGS

• Smoke 2 to 2 1/2 hours at 200° F with Hickory, Apple or Pear wood. We suggest Apple Wood Smokin’ Chips

• Bacon and Sage Wrapped Turkey Breast

• 1/2 cup mixed fresh herbs (parsley, thyme, rosemary)

• 1/4 cup dried figs, halved

• 1/4 cup shelled and lightly toasted pumpkin seeds

• 3 tablespoons butter• Salt and pepper to taste• 1/4 cup chicken stock

FOR BRINE:• 1/4 cup kosher salt• 1/4 cup organic cane sugar,

coconut palm sugar, or honey• 5 cups of water

Ingredients

Directions

TURKEY LEG AND THIGH CONFITSERVES 4-6

Ingredients

1. Pat dry the legs and wings of the turkey. Transfer turkey to a baking sheet.

2. Rub turkey with sage and thyme and sprinkle generously with salt and black pepper, lay the sprigs of rosemary on top of the turkey legs and thighs; chill overnight, uncovered.

3. Heat oven to 325° F. Heat duck fat in a 6-qt. pot over low heat. Transfer turkey to a 13” x 16” x 3” roasting pan; pour fat over turkey, completely covering the turkey parts. Cover pan with foil; bake until very tender, about 3 hours. Let cool; refrigerate for up to 1 week.

• Legs and wings of a 12-pound turkey• 1 tsp. rubbed sage• 1 tsp. dried thyme• 2 sprigs of fresh rosemary• Kosher salt and freshly ground black pepper• 4 qts. rendered duck fat

Directions

FRESH AND DRIED MUSHROOM SAUCE WITH HERBS ON SPATZLEIngredients

1. Put the cold water in a small saucepan with a lid and add the dried porcini. Bring the water to a simmer over moderate heat, remove the pan from heat, and let mixture stand, covered, for 30 minutes. Strain the liquid through a coffee filter and reserve. Rinse the mushrooms and chop fine.

2. Mince together the 1 cup of parsley leaves, rosemary leaves, garlic, and anchovies.

3. Heat the butter and the olive oil in a large skillet, add the parsley mixture, and cook over moderately low heat, stirring frequently, for 5 minutes.

4. Stir in the tomatoes, the strained mushroom soaking liquid, and the chopped dried mushrooms, and cook, stirring frequently, over moderately low heat for 20 minutes. Stir in the sliced fresh mushrooms, and cook, stirring occasionally, for 15 minutes longer, reducing heat to low if necessary to prevent sticking. Season to taste with salt and pepper.

5. Toss hot pasta with the mushroom sauce. If a thinner sauce is desired, add a little hot pasta cooking water. Top with the 1/4 cup minced parsley, and serve immediately.

• 1 cup cold water• 1 ounce dried porcini mushrooms• 1 cup packed, flat-leaf parsley leaves plus 1/4 cup

additional minced leaves for garnish• 1 small sprig of fresh rosemary leaves stripped

from stem• 2 cloves garlic• 2 anchovy fillets packed in oil, rinsed and drained

• 1/2 stick unsalted butter• 2 tablespoons extra-virgin olive oil• 1 1/2 pound fresh tomatoes (about 4 medium tomatoes),

peeled, seeded, and finely chopped• 6 ounces fresh cremini, portobello, and/or other

mushrooms, stems and caps separated, both thinly sliced

• Salt and pepper to taste

Directions

CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, CANDIED ROSEMARY

Ingredients

PEARS Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. Can be made 2 days ahead. Cover and keep chilled.

POUND CAKE Preheat oven to 325°F. Butter and flour 9” x 5” x 3” metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.

Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. Please do ahead. Can be made 1 day ahead. Wrap in foil and store at room temperature.

SYRUP & CANDIED ROSEMARY Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.

Pour baker’s sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.

TO FINISH Cut dark ends off cake. Cut eight 1/2” to 3/4” thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.

Preparation

PEARS POUND CAKE SYRUP AND CANDIED ROSEMARY• 3 cups water• 2 cups sugar• 1 cup dry or off-dry Riesling• 3 fresh rosemary sprigs• 1 vanilla bean, split lengthwise• 1/4 teaspoon whole black

peppercorns• 8 small pears, peeled, stems left

intact

• 1 cup all purpose flour• 1 cup yellow cornmeal• 1 cup (2 sticks) unsalted butter,

room temperature• 1 1/3 cups sugar• 1/4 teaspoon salt• 5 large eggs, beaten to blend in

medium bowl• 1 teaspoon vanilla extract

• 1 cup sugar• 1/2 cup water• 8 (4-inch-long) fresh rosemary

sprigs• Baker’s sugar or other superfine

sugar

• For brine:• 1/4 cup kosher salt• 1/4 cup organic cane sugar,

coconut palm sugar, or honey• 5 cups of water

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