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Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.

Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.

Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Bacon Cranberry Stuffing

Recipe by The Kitchen Cafe, Boulder
www.thekitchencafe.com

• 1 quart organic or natural chicken stock or broth
• 1 loaf of good sourdough bread, with a nice crust
• 1/2 cup good-quality extra-virgin olive oil, divided
• Salt and pepper, to taste
• 1/4 pound sliced bacon
• 2 cups dried organic cranberries
• 2 cups crimini mushrooms, quartered
• 2 stalks celery, chopped into 1/4-inch dice
• 2 tablespoons fresh thyme leaves (removed from stems)
• 2 tablespoons chopped fresh rosemary

Method:

Step 1: Bring stock or broth to a boil; reduce heat and simmer until needed. Preheat oven to 250º.

Step 2: Cut bread into 1-inch cubes. (Some pieces will have crust and some will not.) Drizzle with 1/4 cup of the olive oil and season with salt and pepper. Toss to coat evenly. Spread bread cubes on a baking sheet and put them in the warm oven to dry out.

Step 3: Cut bacon strips into 1x1/4-inch pieces. In a large pot, warm remaining 1/4 cup olive oil to medium heat and add bacon. Cook until fat is released and pieces are light brown and crispy. Stir in cranberries, thyme, Rosemary mushrooms, and celery. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Step 4: By now the bread cubes should have dried out nicely. Increase heat to 400º and toast until edges start to crisp and turn dark golden brown. Remove from oven and add to bacon-cranberry mixture. Roll the bread cubes through the mixture to coat evenly. Add simmering stock and stir until stock is absorbed. (The bread cubes should hold their shape but be moist all the way through.) Taste a bread cube and add salt or pepper to taste.

Step 5: Transfer to a serving bowl. Keep warm in the oven until you’re ready to serve.

Notes:
This stuffing is meant as a side dish. Stuffing the turkey cavity slows cooking and is not recommended for health reasons.

Maple–Glazed Brussels Sprouts with Chestnuts

Recipe and photo reprinted with permission by Viviane Banquet Farre

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.

Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.

Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.

Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

• 12 eggs, separated
• 1/2 teaspoon salt
• 1/2 pound butter, room temperature
• 3 pounds confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon

Directions:

Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form.  mix until the egg whites should form a sharp peak that holds its shape.

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' (powdered) sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, cinnamon and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

For one drink, fill a cup of hot water or warm milk with spiced rum or brandy and stir in 1 heaping tablespoon of batter (or more). Top with freshly grated nutmeg. This makes a great non-alcoholic treat too!

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing.  It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms!  It is simple and can be a bit of "chef's delight" as each batch is a little different.  I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor.    Additionally, this should always be made on Thanksgiving and not assembled in advance.  It's best if it is done just before you intend to serve it.

This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes.  I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.  And you can enjoy this really anytime of year - it's too good to only serve during the holidays!

Ingredients:

• 1 pound sourdough bread, cubed 1/2 inch thick
• 1 pound bulk Boulder pork sausage (or good quality)
• 1/4 stick butter (possibly more)
• 1 large yellow onion, chopped
• 3-5 large celery stalks, chopped
• 3 garlic cloves, minced
• 3/4 cup, good quality chicken stock/broth (not low sodium)
• 1/4 cup dry white wine
• 1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped - not too small
• 1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
• 1/2 - 3/4 cup fresh chopped parsley
• 2 eggs, beaten until blended

Instructions:

Place bread cubes on a large baking sheet... toast at 400 degrees until lightly brown (about 12 min)  Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.)  Drain fat... transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan.  Add the onion and celery and saute' for 1.5 minutes.  Add garlic at the very end until fragrant (about 1 min).  Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered.  Add to the bread.  Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated.  Dust with salt and pepper and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend.  Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9).  Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes.  Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!

Carter's Turkey Brine

Submitted by: Carter Snead

It's been said by some that Carter's Thanksgiving turkey is the best they've ever had.  I asked him to share his technique to brine the turkey. I'm so glad I did!  On Thanksgiving, I followed his recipe and it was the best turkey I've ever made.  When we were carving it, juice was literally squirting at us (even from the breast.)

Brining is the process of soaking the bird in a salt/broth or water mixture in order to add flavor and moisture.  Be sure to start with a fresh, organically raised free-range turkey....There are hundreds of variations of brine recipes to accomplish different levels of flavor (savory, sweet, smoky etc).  This is Carter's own recipe, in his own words:

Laura, to brine the turkey make the brine using 1 gallon of water with 1 cup of sugar, 1 cup kosher salt and 3 tablespoons of cracked black pepper. If you want an herby flavor you can add a bunch of fresh thyme and fresh sage to this mixture - I like it plain and don't use the herbs. I use a large plastic bag, but you can also use a deep casserole if you have one. soak the turkey in the brine for 24 hours. if it is not immersed you can make another gallon or turn it frequently. should keep it in the fridge, but I usually put it in a cold room that is close to outside temp overnight since this time of year here it is 20-30 degrees outside.

The other trick to making a good turkey is to use a maple syrup/butter basting mixture. basically, you melt 1/4 pound of butter in 1/2 cup maple syrup over a low to med. heat. once the turkey has been in the oven for 10 min or so, long enough to warm it up, pour the maple syrup/butter over it and then baste it every 20 min.

Note from Laura:

Last year my husband and I purchased a "Big Green Egg" slow cooker.  For any kind of smoking, grilling or roasting - this large egg shaped outdoor grill is second to none.  The egg is made of a high tech ceramic designed after the ceramic ovens people have been using in the Orient for thousands of years.  The ceramic walls keeps all the moisture in during the grilling or smoking process.  Gone are the days of dry turkey on Thanksgiving!  The design also allows for terrific temperature control over long periods of time - just what you need for exceptional smoking.  Aside from that great smoke flavor, meats are incredibly juicy and tender.   This year I will be cooking a 20 pound turkey on my Big Green Egg.  For more information about them, see the link in the Kitchen Gear section or click here... http://www.biggreenegg.com/index.html

Happy Thanksgiving!

Whipped Sweet Potatoes with Brown Sugar & Pecans

This dish is another Thanksgiving tradition in our house.  It's simple and can be flavored many ways. Sometimes I will use a splash of Grand Marnier or Bailey's... other times I'll use a bit of orange zest... just depends upon what I'm serving and what is on the counter next to me when I'm cooking!

Ingredients

5-6 lbs of red-skinned sweet potatoes (sometimes called yams)

1 cup golden brown sugar

1/2 cup whipping cream

5 tablespoon butter, room temperature

1 teaspoon of ground cinnamon

3/4 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 tablespoon of real vanilla extract

3/4 to 1 cup chopped pecans

optional:  splash of either Bailey's, Grand Marnier or Brandy - but NOT all three!!!

Preheat your oven to 325.  Pierce all the potatoes with a fork.  Place sweet potatoes on a baking sheet and bake until they are very tender when poked with a fork.  Remove from the oven and let them cool down.

Take a round baking dish (approx 2-3 qt) and butter it.  Cut the potatoes in have and spoon the inside away from the skins into a large bowl (I use my KitchenAid mixer)  Add 3/4 cup of the brown sugar, the whipping cream, butter, all spices and vanilla.  Using an an electric mixer set on medium -beat until smooth. Be careful not to turn the mixer on too high a speed or the potatoes will splatter.  You want the potatoes to be smooth.  I usually whip them until all the lumps are gone.  You may also taste as you prepare this to tweak the flavor you are trying to achieve.

Spoon the whipped mixture into the baking dish.    Smooth the top with a spatula.  Add the pecans and the remaining brown sugar to completely cover the top of the sweet potatoes.  Add more pecans or sugar if needed.

Bake in the oven at 325 until heated through (usually about 30 minutes.  Serve hot.  It tastes like dessert!!

My mother used to make a Thanksgiving dessert that she called Autumn Alaska.  It was originally inspired by the traditional Baked Alaska dessert - but used a full size pumpkin pie as the base, then a layer of ice cream topped by meringue.  It was both beautiful and delicious. In the 1970's, her recipe was published in a cookbook in the San Francisco area.

Unfortunately, she no longer has her exact recipe, but she was able to put this together based upon her memory and what she found on-line.  It's more of a concept than an exact recipe. You may use your own favorite pumpkin pie recipe or crust.  The pumpkin pie recipes calling for molasses got the best reviews for us.  It would be best if you could practice making this before attempting the recipe for a special event. On Thanksgiving, plan to assemble w/ice cream and bake just before serving after dinner.

Once perfected... the end result is a beautiful meringue pie with ice cream and pumpkin pie on the inside.  It's a unique twist to simple pumpkin pie.

Recipe is ready in 2-5 hours.  There is a degree of difficulty.

Serves/Makes:  12

Pumpkin Pie (or use your favorite recipe)

Ingredients:

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 cup (or less if you prefer) tablespoons molasses (makes flavor more rich)

3 egg yolks -- slightly beaten

1 can (16 ounce size) pumpkin

1 can (13 ounce size) evaporated milk

1 pint high quality Vanilla or French Vanilla ice cream

Single-Crust Pastry

1 cup all-purpose flour

1/2 teaspoon salt

1/3 cup shortening,

1 tablespoon shortening (separate use from the 1/3 cup listed above)

2 tablespoons cold water

Brown Sugar Meringue

5 egg whites (room temperature)

1/2 teaspoon cream of tartar

10 tablespoons packed brown sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

Directions:

Heat oven to 425 degrees F. Prepare pastry.

Mix remaining pie ingredients except ice cream and meringue. Pour into

pastry-lined 10" pie plate. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife inserted in

center comes out clean, about 45 minutes longer. Refrigerate baked pie

at least 1 hour.

Soften ice cream slightly; press ice cream into waxed paper-lined pie plate, 8 ×

1 1/2 inches (make sure it's about an inch smaller than your pie pan) Freeze until very cold and solid. It's very important that the ice cream pie plate by smaller than the pumpkin pie dish.

Just before serving, heat oven to 500 degrees F. Prepare Brown Sugar

Meringue. Unmold ice cream and invert (upside down) on pie; remove waxed paper.

Spoon meringue onto pie, covering ice cream completely and sealing

meringue to edge of crust. Bake until golden brown (watch very closely), 2 to 3 minutes.

Serve immediately.  Because this has ice cream, it will not keep - plan to eat it all!

Additional Instructions:

BROWN SUGAR MERINGUE: Beat egg whites and cream of tartar until foamy.

Beat in brown sugar, 1 tablespoon at a time; continue beating until

stiff and glossy. Do not underbeat. Beat in vanilla.

PASTRY: Mix flour and salt. Cut in lard until particles are size of

small peas. Sprinkle with water, 1 tablespoon at a time, tossing with

fork until all flour is moistened and pastry almost cleans side of

bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into ball; shape into flattened round on lightly floured

cloth-covered surface. Roll pastry 2 inches larger than inverted pie

plate with floured cloth-covered rolling pin. Fold pastry into

fourths; unfold and ease into plate, pressing firmly against bottom

and side.

Trim overhanging edge of pastry 1 inch from rim of plate. Fold and

roll pastry under, even with plate. Flatten pastry evenly on rim of

pie plate. Press firmly around edge with tines of fork, dipping fork

into flour occasionally to prevent sticking. Or build up edge of pastry.

Place index finger on inside of pastry edge and knuckles (or thumb and

index finger) on outside. Pinch pastry into V shape; pinch again to

sharpen. Fill and bake as directed in recipe.

For Baked Pie Shell: Heat oven to 475 degrees F. Prick bottom and side

thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.