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November 6, 2014

Thanksgiving and Fall Entertaining

It’s that time of the year!  The air is more crisp and cooler and the holidays are coming.  It’s the time for togetherness, joy, tradition, and festive gatherings.  With only three weeks left until Thanksgiving, we put together, with the help of One Hope Wine, our favorite Thanksgiving dishes and recipes.  Now you can spend more of that quality time with your family and friends creating those lovely memories.

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For traditionalists, there is a classic Thanksgiving dinner featuring Sage- Peppered Roasted Turkey with all the trimmings, including an old-fashioned Apple Sausage Cornbread Stuffing (recipe below). Our contemporary holiday menu showcases Roasted Butternut Squash Soup with Candied Apples and Jalapenos; Roasted Beets Tossed with Lemon Zest, Pistachios and Goat Cheese; seasonal accompaniments such as Twice Baked Baby Red Potatoes with Butter, Cheddar, and Chives; Green Eggs & Ham Deviled Eggs; Thyme- Infused Roasted Root Vegetables (recipe below); and Biscuits with Lemon Cranberry Butter.  We ended with a classic Pecan Pie for Thanksgiving dessert, or any time of year!

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Thyme- Infused Roasted Root Vegetables

Yield: 4 servings

Ingredients

2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find, and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste

Balsamic- Thyme Vinaigrette Ingredients

2 tablespoons olive oil
6 tablespoons thyme, minced
2 tablespoons white balsamic vinegar
2 tablespoons parsley, minced
1 teaspoon cumin, toasted and ground
2 tablespoons honey
2 tablespoons miso paste

Directions

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown, and caramelized.

Meanwhile, prepare the balsamic- thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes.

 

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Apple Sausage Cornbread Stuffing 

Yield: 6 to 8 servings

Ingredients

Cornbread (recipe follows)
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 Granny Smith apples ¼ inch, diced
1 lb apple sausage
7 cups chicken stock
1 cup heavy cream
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage
1 tablespoon thyme
5 eggs, beaten

Cornbread Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions, and apples and cook until transparent, approximately 5 to 10 minutes.

Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

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Visit One Hope Wine’s Fall Entertaining blog for delicious wine pairings for you to enjoy around your table.  Cheers to pecan pie and have a safe holiday season!

Thank you to:

One Hope Wine

Be Inspired PR

Brian Tropiano Photo

Found Vintage Rentals

La Tavola Linen

 

 


November 22, 2013

24 carrots Favorite Thanksgiving Turkey

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What we really craved was just a fantastic roast turkey—and this recipe from our new Executive Chef Ashley and Executive Sous Chef Amy produced exactly just that. Follow these steps and you’ll have tender legs, juicy white meat, burnished skin, and you have got the single best technique for roasting a bird the 24 carrots way. Whether this is your first or fiftieth turkey, you won’t want to miss this recipe!

Why Brine a Turkey?  To keep it moist and yummy!  The key Ingredient… is Salt!  A soak in a salt solution makes lean meat, like turkey, juicier and more flavorful!! Moisture loss is inevitable when you cook any type of meat, and easily with Turkey.  Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb liquid during the brining period. Some of this liquid gets lost during cooking, but since the meat is in a sense more juicy at the start of cooking, it ends up juicier.   A mild salt solution can actually dissolve some of the proteins in muscle fibers, turning them from solid to liquid, making them retain more juice through the cooking process.  You can make any simple brine solution, with a flavored liquid, a small amount of sugar, and a good amount of salt.

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We have one of our favorites here for you, but add to it what you most like,  more herbs, lemons and citrus, the sky is the limit, the brine should taste like a lightly sweet sea water, you do want it to have a good amount of salt, this is the key ingredient, besides the turkey.  Brining can be 8-16 hours submerged, pat it dry before you roast it, stuff it only with aromatics if you want more flavor and then simply roast it, a 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.

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2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

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The night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

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Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F.   A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl.  By now, your kitchen will likely be crowded with guests hoping to steal a taste of the big bird. Call everyone to the table, say your thanks, and enjoy your perfect roast.

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Thank you to Mike Villa Visuals for all of the delicious photos!