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Thursday, November 3, 2011

Prepare Yourselves: Thanksgiving Feast

What better way is there for me to celebrate the upcoming holiday than by making a feast of food with cider as the star?
Glug, glug, tink. tink..Ahhh!
That's right, there is no better way. Of course I'd love for you all to be able to use these recipes for your own Thanksgiving dinners, but how to do that so far in advance...ah ha! I'll give you all my recipe plans to start and then prepare them by the 20th of November, thus giving time for any major corrections! 
So here we go, my master feast plans: (please note pics are not mine, just a visual aid to make you drool. Mine will be even more slobber worthy)
-Stuffed Turkey Roulade (serves 8-10)
  • 3/4 cup large-diced dried figs, stems removed
  • 3/4 cup diced dried apricots
  • 1/4 cup Calvados (or just one cup Crispin)
  • 3/4 cup Crispin Brut Cider 
  • 4 tablespoons unsalted butter
  • 1 1/2 cups diced onions (2 onions)
  • 1 cup (1/2-inch-diced) celery (3 stalks)
  • 3/4 pound ground pork sausage
  • 1 1/2 tablespoons chopped fresh thyme
  • 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
  • 1 1/2 cups chicken stock, preferably homemade
  • 1 extra-large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 1 whole (2 halves) turkey breast, boned and butterflied (about 5 pounds)
  • 3 tablespoons unsalted butter, melted
-Place the dried figs and apricots in a small saucepan and pour in the Calvados and Crispin Cider. -Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove 
 from the heat and set aside.
-Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs, apricots, and chopped thyme with the liquid and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
-Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
-Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
-Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. -Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.
-Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
-Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center (test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
 (Adapted from Ina Garten, pictures and how-to video here, varies from this recipe)   
-Hard Cider Gravy (serves 8-10) 
  • 1 cup Crispin The Saint
  • 2 to 3 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • kosher salt and black pepper
1. Strain the drippings from the turkey into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat.
2. Place the empty pan over 2 burners on medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.
3. Melt the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Strain. 

-Mulled Cider Glazed Ham  (serves 8-10)

1 boneless fully cooked ham (3 pounds)  
1 teaspoon ground cloves 
1/4 cup packed brown sugar
1/2 teaspoon dry mustard 
1/4 cup honey 
1 tablespoons cornstarch 
2 tablespoons cold water
  • Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard, clove and honey; pour over ham. Cover and cook on low for 4-5 hours or until heated through. Remove ham and keep warm.
  • Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham. 
-Rhubarb & Elderberry Pear Cider Cranberry Sauce (serves 8-10)
  •  One pound fresh or frozen cranberries, about 4   cups
  • 2 cups Fox Barrel Rhubarb and Elderberry Pear Cider 
  •  1 1/2 cups sugar 
  •  Juice of half a lemon  

  • 1.) Rinse cranberries with cool water, and remove any stems or blemished berries.
    2.) Heat cider, lemon and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally.  Continue boiling 5 minutes longer, stirring occasionally. 
    3.) Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about
         5  minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or 
         container. Refrigerate about 3 hours or until chilled.  

    -Cider Glazed Carrots (serves 10)

    • 2 1/2pounds julienne-cut carrots
    • 1/4 cup Crispin Original reduced to 2 tablespoons 
    • 1/4 cup packed brown sugar
    • 2 tablespoons butter 
    • 1/4 teaspoon each Kosher salt and fresh ground pepper
    • 1 tablespoon finely chopped fresh mint
    -Cook carrots in boiling water until tender. Time saver! This step can be done the night before or earlier in the day, then cook just before serving. 
    -In a large saucepan, combine the remaining ingredients and cook over low heat until melted. Stir to combine and then bring to a boil. 
    -Reduce the heat to medium, add the carrots and cook until glazed and heated through, about 3-5 minutes.  
    -Garnish with mint and serve. 

    -Pear Upside Down Cake (serves 6-8)                     

    -9 tablespoons unsalted butter, at room temperature
    -3/4 cup, plus 3 Tbsp. all-purpose flour
    -3 Tbsp. cornmeal or polenta 
    -1 1/2 tsp. baking powder
    -1/4 tsp. Kosher salt
    -1 cup sugar
    -2 medium ripe pears 
    -1 tsp. vanilla extract
    -2 large eggs, seperated
    -1/2 cup whole milk
    -1/2 cup Fox Barrel Pacific Pear Cider & 1/4 cup sugar

    -Preheat oven to 350.  Butter an 8" round (2" high sides) cake pan, line bottom with parchment. 
    -Combine Pear Cider and 1/4 cup sugar in a small saucepan and cook on med-low, stirring occasionally,  until reduced by half, about 10 minutes. 
    -Whisk together flour, cornmeal, baking soda, and salt in a small bowl. 
    -Stir 1/4 cup of the sugar and 2 Tbsp. water in a small saucepan over med-low heat until sugar is dissolved. Increase heat to med-high and boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 Tbsp. butter and whisk until smooth. 
    -Pour caramel into the bottom of the prepared pan, swirl to coat bottom. 
    -Peel, halve, and core the pears; cut 1/8" thick slices and layer over caramel, overlapping as needed. 
    -Mix remaining 3/4 cup sugar, 8 Tbsp. butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating each after. 
    -Beat in flour mixture in 3 additions, alternating with milk in 2 additions (begin and end with flour).
    -Using clean dry beaters, beat egg whites in a separate bowl on low speed until frothy. Increase speed to medium and beat until soft peaks form. Gently fold whites into batter, just to blend. Pour batter into pan, smoothing top. 
    -Bake cake, rotating halfway through, until top is golden brown and a toothpick inserted in the center comes out with a few small moist crumbs. About 1 hour. 
    -Invert cake onto serving plate, remove parchment and drizzle with Pear Cider syrup. 
    -Cake can be made one day ahead of time, keep airtight and at room temperature. 
    **Totally taken from Bon Appetit, but I totally added the cider syrup so I'm sure it's even better now. 

      So, I'm excited. I hope you are too. My friend is planning to bring a Wild Rice and Crispin side dish as well, I'll be sure to include that when I do my posting on the 20th. If you have ANY questions at all about the dishes, please feel free to leave a comment, I check back regularly and would be more than happy to try and help out! Happy planning! 

    Check back next week for my suuupper delicious Cider Chicken Stew and Mashed Potatoes Recipe (including vegetarian/alternative suggestions)

    xoxo Katie

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