Big Fat Story
Start your meal off light, with the clean flavors of citrus and fennel.
“I am a confessed fennel-holic and cannot get enough of its fresh crisp anise flavor. It is nearly epic when matched with winter fruits like pomegranates and blood oranges.”
Yield: Makes 4 Servings
Ingredients: 2 large round fennel bulbs, trimmed, and several fennel fronds set aside; Juice of 1 lemon; 1/4 cup extra virgin olive oil; 4 large blood oranges, peeled and segmented; 1 cup pomegranate seeds; Salt and freshly ground black pepper; An 8-ounce chunk hard pecorino, such as sardo or toscano, for shaving.
Directions: Using a mandoline or other vegetable slicer, shave the fennel crosswise into 1/3-inch-thick slices. Place in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments, pomegranate seeds, and fennel fronds and toss gently to mix. Season with salt and pepper. Continue reading…
This light, crunchy nibble provides a sweet, easy finish to a traditionally heavy meal.
“This is not a traditional Thanksgiving treat, but a welcome addition to the repertoire. The pumpkin seeds, trapped in the heat of the caramel, are imbued with an autumnal, resiny resonance. Dip shards into good store bought ice cream, or nibble alongside coffee.”
Yield: Serves 8
Ingredients: 1 1/4 cups sugar; 1/2 cup water; 1/4 teaspoon cream of tartar; 1 cup green pumpkin seeds.
Directions: Cover a baking sheet with a piece of Silpat or other re-usable parchment, or tear off some aluminum foil and lightly oil it. Dissolve the sugar, water and cream of tartar in a saucepan over a low heat. Turn the heat up and bring the mixture to a boil but do not stir. Continue reading…
Forget canned sauce—go the original (and easy!) homemade route this year.
“This sauce is so simple and really combines the purity of the cranberry flavor with the spices and aromas we associate with holiday dining.”
Ingredients: 1 pound fresh cranberries, washed and dried; 2 cups granulated sugar; 1/3 cup water; 1 cinnamon stick; 1/2 teaspoon ground allspice; 1/4 teaspoon ground nutmeg;1 orange, zested and juiced.
Directions: In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving. Continue Reading...
Hot Recipes
From holiday staples like turkey and mashed potatoes, to more adventurous dishes like pomegranate salad and pumpkin seed brittle, culinary hotshots share their favorite holiday recipes. By Lizzie Stark
The secret to the perfect bird? Brining.
“It's not Thanksgiving without a roast turkey. I would never roast a turkey without brining it first—you get the moistest, most flavorful bird ever.”
Yield: Serves 6-8
Ingredients: 1 15 pound turkey, brined overnight in sweet sea water*; Canola oil; Kosher salt and freshly ground black pepper.
Directions: Pre-heat oven and roasting pan with rack to 550 degrees, with fan on, if possible. Rinse turkey, inside and out, under cold running water. Pat dry and season lightly with kosher salt and freshly ground black pepper. Rub the bird all over with oil. Using oven mitts, remove roasting pan from oven and place turkey on rack. Continue reading…
Stuffing is already the best part of Thanksgiving, but a little added foie gras never hurt anything.
"At Craft, we’ll use Amy’s Bread Semolina with Golden Raisins and Fennel. In this recipe, we changed it to a crusty (non-sourdough) French bread and added in raisins and fennel."
Ingredients: 2 packages breakfast sausage; 1 cup finely chopped fennel; 1/2 cup finely chopped carrots; 1/2 cup finely chopped celery; 1/2 cup finely chopped leeks; 1/2 cup finely chopped onion; 2 cloves garlic, peeled and minced; 1/4 raw foie gras, diced, optional; 1 cup golden raisins soaked in hot water and drained; 2 pounds crusty French bread, cubed, placed on a tray and left out overnight; Fresh thyme leaves; Fresh sage leaves; Toasted fennel seed; 6 large lightly beaten eggs; 2 to 3 cups chicken stock; Salt and freshly ground black pepper.
Directions: Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside saving the sausage fat. Remove sausage with a slotted spoon. Cut into 1/4-inch pieces. Set aside. Continue reading…
Look ma, no marshmallows! This piquant twist cuts the sweetness of traditional Thanksgiving squash with chilies.
“Squash loves a little bit of heat. The coriander and chili give it just the right kick, and the smokiness of the bacon makes it a lovely, easy little side dish for your turkey.”
Yield: Serves 6
Ingredients: 1 butternut squash (about 1–1.5kg); 1 heaped tablespoon coriander seeds; 2 small dried red chilis (or to taste); sea salt and freshly ground black pepper; 4 cloves of garlic, squashed; a few sprigs of fresh rosemary; 6 slices of good-quality back bacon; 1 tablespoon olive oil.
Directions: Preheat your oven to 400°F. Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Continue reading…
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