Happy Thanksgiving: Turkey Three Ways

Greg and I hosted our first Thanksgiving this year and I couldn't have had more fun doing it.  Our menu planning revolved around how we were going to cook the turkeys: all three of them.  The decision was to roast one ala Canal House, after a three day dry brine, with lots and lots of sage butter.  The other two were divided into legs and breasts; Greg smoked the breasts and I made turkey confit with the legs (following Suzanne Goin's recipe from Bon Appetit).  I loved all three.  Amy set a gorgeous table and printed invitations, menus & place cards with a wish-bone motif (not to mention, acted like a total show-off with her magazine-worthy fancy pies).  While I played with new ways to make the bird, I stuck with three of my favorite Thanksgiving traditions from growing up.  I look forward to going around the table and saying what we are grateful for, as well as my great grandmother's pumpkin praline pie.  But my biggest thanks and gratitude goes to all of my friends who indulged me with a serious game of Celebrity, followed by the late night crew's round of Apples to Apples.  More than football, my family was all about the board games and I'm lucky to have good friends who are also game to play along.  Hope you all had Happy Thanksgivings as well...looking forward to keeping it rolling throughout the Holiday Season!!

 The Menu

sips

negronis

spiced cider margaritas

snacks

cheese platter with accoutrements

crudites & relish platter

savory

roast turkey with sage butter

chili smoked turkey breast

turkey confit

rich gravy

gingered orange cranberry sauce

fennel sausage, kale & squash sourdough stuffing

mushroom, leek & cornbread stuffing

buttermilk mashed potatoes

amelia's sweet potatoes

brussel sprouts with pork belly

winter greens with cider vinaigrette

amy's country rolls

sweet

amy & david's pumpkin pie, double apple pie, coconut cream pie & chocolate cream pie

 jessica's pumpkin cheesecake

my great grandmother's pumpkin praline pie

Vegan Thanksgiving For All

When Jenni Kayne and Kate Mulling of The Chalkboard asked me to teach a Thanksgiving cooking class for their new series 'In the Vegan Kitchen', my immediate response was 'Yes!' (and how flattering).  But then I got nervous.  Not only am I not a vegan 'expert', I'd never taught a class before.  Despite years as an actress, I get shy in front of a group (especially knowing there would be a camera involved).  To calm my nerves, I decided to focus on what I do know: the flavors of Thanksgiving.  Nothing says Thanksgiving to me more than my great grandmother's famous Pumpkin Praline Pie (see last year's post for the original recipe).  I started from there and figured out a way to turn half and half and butter into a vegan counter part that was still worthy of my family's traditions;  I think the results are solid!  From there, I created recipes for appetizers, squash soup, brussels sprouts, cranberry sauce, and stuffing.  The key to vegan cooking isn't about using a bunch of strange, new substitute products; for me, it's about focusing on great produce and familiar tried and true techniques.  Amy further alleviated my nerves by designing recipe cards for everyone in the class to take home (even if the recipes sucked, at least they would be presented in a pretty fashion!).  Luckily, the recipes turned out well and the class was a success.  I know that entertaining can be stressful, so I created a Thanksgiving Timeline to figure out how to get it all done!  Jenni set a cozy table with succulent filled pumpkins; read more about the how-to details and table settings on her chic blog Rip Plus Tan.  After the class, we all sat down to enjoy the meal and oohs and ahhs about the mushroom & leek stuffing solidified what I already knew: with enough sage and cornbread, no one will miss the Jimmy Dean sausage.  For all of the recipes, click on the links below!!  Happy (Un)Turkey Day!!

The Menu

sips

pressed juicery's citrus 4

snacks

crudites with spinach hazelnut dip & carrot tahini dip

to share

fennel & kabocha squash soup

brussel sprouts with toasted walnuts & lemon

gingered orange cranberry sauce

mushroom & leek cornbread stuffing

sweet

pumpkin praline pie

Honorable Mention: Pumpkin Praline Pie

Thanksgiving is all about traditions, and I can't imagine turkey day without pumpkin praline pie. I always refer to my mom as my entertaining mentor, but it was really my great grandmother Francis who set the tone for gardening, canning, cooking & baking in our family. She wallpapered the walls of her kitchen with old covers of Gourmet magazine and coined the phrase, "Always make enough for the uninvited guest." I guess it's in the genes. This pumpkin praline pie is her creation and it won honorable mention at the first annual Pillsbury Bake-Off at the Waldorf Astoria Hotel, Grand Ballroom, in 1933. A pretty big deal, and our family's culinary claim to fame!! This pie kills two birds with one stone. You have a creamy spiced pumpkin pie, with a thin layer of chewy pecan crunch between the custard and the crust. My great grandma lived on her own until she was 97 and continued to 'learn something new every day,' --a real inspiration. I miss her and each year this pie is a reminder of her graceful, stubborn spirit.

Pumpkin Praline Pie: The Recipe

One prepared pie crust in a 10'' pie pan. Prepare your own or frozen works like a charm, since it's the filling that is incredible. If using frozen, thaw first for a half hour, and then proceed.

Preheat oven @ 450 degrees.

Combine:

3 T. butter, soft

1/3 C. pecans, finely chopped

1/3 C. brown sugar, packed

Combine and press gently into the bottom of the pie shell. Prick sides of crust with a fork. Bake Shell @ 450 degrees for 10 minutes. Cool at least 2 minutes.

Once you remove prepared shell from oven, reduce oven temperature to 350 degrees.

Meanwhile, prepare the Pumpkin-Custard Filling:

3 slightly beaten eggs

1/2 C. sugar

1/2 C. brown sugar

2 T. flour

3/4 t. salt

3/4 t. cinnamon

1/2 t. ginger, ground

1/4 t. cloves

1/4 t. mace (originally recipe calls for mace, but I skip it)

Combine all of the above, and then add:

1 1/2 C. pureed pumpkin, and then:

1 1/2 C. hot half and half cream

Pour into prepared pie shell, bake @ 350 degrees, for 50-60 minutes, until set. Bake pie on a cookie sheet to avoid oven spills. Cool and serve with whipped cream.

Enjoy.

*Note the filling Pumpkin-Custard filling is enough to fill two pies. I always make two crusts (or use two frozen, as they always come in packs of two!) and then double the pecan-praline mixture for the two shells. Make the filling in one bowl and then divide between the two prepared pie shells.

Vegan Pumpkin Praline Pie Recipe

                           

PUMPKIN PRALINE PIE

inspired by my Great Grandmother Francis’ pie recipe which won honorable mention at the first Pillsbury bake-off at the Waldorf-Astoria, Grand Ballroom, in New York in 1933

ingredients

pumpkin custard filling

1 – 15 oz can of organic pumpkin

1 ½ cups of rice milk, or milk of choice

¼ cup of corn starch

½ cup of brown sugar

1 T. molasses

1 t. vanilla

1 t. cinnamon

¾ t. ground ginger

½ t. ground clove

praline layer

4 T. earth balance butter, softened

½ cup of pecans, finely chopped

½ cup of brown sugar, packed

1 vegan pie crust

to make the pie:  Press or roll pie crust into a 9’’ pie dish.  To make the praline layer, combine earth balance butter, pecans and ½ cup of brown sugar in a bowl.  Gently press the praline combination into the bottom of the prepared pie shell.  Bake in a 450 degree oven for 10 minutes.  Cool at least 2 minutes.

Once you remove the prepared pie shell from the oven, reduce the oven temperature to 350 degrees!!

Meanwhile, prepare the Pumpkin Custard Filling.

to make the pumpkin filling: Combine the rice milk and cornstarch in a medium bowl and beat until the cornstarch is blended without lumps.  Add ½ cup of brown sugar, molasses, vanilla, cinnamon, ground ginger and cloves.   Once well blended, add the pumpkin and mix well.

Pour the Pumpkin Custard Filling into the slightly cooled prepared pie shell and bake in a 350 degree oven for 50-55 minutes, until just set in the center.  The pie shouldn’t jiggle if slightly nudged.  Cool and refrigerate overnight.  Serve with maple whipped topping.

tips: Pie can be made up to two days in advance and refrigerated.

VEGAN PIE CRUST

ingredients

1 ½ cups flour*

3 T. sugar

¼ cup of vegetable oil

¼ cup organic applesauce

* For a gluten-free pie crust, substitute ¾ cup of almond flour and ¾ cup of brown rice flour

to make pie crust: Combine flour and sugar and add oil and applesauce.  Gently mix with a fork and press into a 9’’ pie dish.  Gently press crust up the sides of the dish. 

if the pie recipe calls for a pre-baked crust: Bake crust for 10 minutes in a 400 degree oven.

Vegan Kabocha Squash and Fennel Soup Recipe

KABOCHA SQUASH & FENNEL SOUP

inspired by Sunday Suppers at Lucques by Suzanne Goin

serves 8

ingredients

3-4 pounds kabocha or butternut squash, 2-3 squashes

4 fennel bulbs, trimmed and sliced

6 T. extra virgin olive oil

2 cups of sliced onion

2 t. fennel seeds

1 T. thyme, sage or rosemary, chopped

1 cup dry white wine

8 cups of vegetable stock or water, more or less depending on desired thickness

1 t. cayenne pepper, optional

toasted pepitas or pumpkin seeds for garnish, optional

fresh herbs for garnish, optional

salt & pepper

to prepare squash: Cut squash in half and scoop out seeds.  Place on a cookie sheet, covered with tinfoil, cut side up.  Drizzle squash with olive oil and season with salt and pepper.  Roast in a 400 degree oven for 35-40 minutes, until tender.  Let cool slightly.  Once cool enough to handle, peel squash and roughly chop in cubes.  Reserve.

to make soup:  Heat olive oil in a large stock pot over medium-high heat.  Add onion, fennel and fennel seeds.  Season with salt and pepper and reduce heat to medium-low.  Cook for 10-15 minutes until vegetables are cooked and lightly browning.  Add herbs and sauté for a couple of more minutes.  Add white wine and bring to a boil.  Cook for a couple of minutes, until wine has slightly reduced.  Add roasted squash and vegetable stock or water.  Stock should cover the vegetables by 2-3 inches.  Bring to a boil, cover and reduce to a simmer.  Cook for 30 minutes.  Blend soup with an immersion blender until smooth, adding more water or stock, if necessary.   Season with salt, pepper, cayenne and any other desired spices (e.g. ginger or cumin).

to serve:  Ladle soup into bowls and garnish with toasted seeds or nuts and fresh herbs.

tips:  Squash can be roasted 1-2 days in advance and refrigerated.  Vegetables and herbs can be chopped 1-2 days in advance and refrigerated.  Soup can be made 1-2 days in advance and refrigerated.  Soup can be frozen 3 months in advance; thaw in refrigerator overnight, or on the countertop.  This soup method can be used with any vegetable or bean (e.g. white beans, English peas, tomatoes & more); celery, onion, leeks and garlic can all be used as the aromatic base.  This soup also makes a great hors d’oeuvres served in shot glasses or small mason jars.