Tag Archives: fall foods

Countdown to Thanksgiving – Maple Bourbon Roasted Turkey

Thanksgiving is coming and to kick off this year’s recipes we start with the main event – maple glazed turkey that has been spent the night in a brine that includes both maple and bourbon. It’s an unforgettable turkey – moist and delicious , as well as beautiful. I’ll be posting recipes from now until Thanksgiving. Each recipe will build the menu for this year’s feast. Stop by again and again and don’t forget there are many additional recipes available to help you create the perfect Thanksgiving feast.

From by the bay, wishing you special maple bourbon Thanksgiving food memories!

Maryann

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Maple Bourbon Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

3 cups bourbon

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 garlic cloves

4 bay leaves

2 tablespoon black peppercorns

2 cups maple syrup

2 oranges quartered

3 sprigs rosemary

To roast turkey

2 whole macintosh apples

1 orange , quartered

1 bunch fresh rosemary leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining bourbon, water, sea salt, maple syrup, brown sugar, oranges, rosemary, apples, bay leaves and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, orange and rosemary.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


Fresh Roasted Figs with Gorgonzola

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Loving this time of year and one of the best things available in early September is figs! I just picked up some Black Mission Figs at the market and was deciding how to prepare them, when my mother recalled some of her fond food memories about eating figs as a young child in Brooklyn. Her parents had a few figs trees in their small backyard. My grandmother prepared the figs with honey. I found this recipe from Emeril Lagasse , loving that the figs are roasted stuffed with blue cheese for a salty note and finished honey for additional sweetness. We loved this recipe, especially my mother remembering her childhood with this food memory!

From by the bay, wishing you sweet fig food memories!

Maryann

Fresh Roasted Figs with Gorgonzola

Adapted from Food Network Recipe by Emeril Lagasse, 2004

Ingredients

12 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup Gorgonzola
1/3 cup good-quality honey
4 pinches finely chopped fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.
Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2004

 

Wild Mushroom Soup

To warm up on a fall chilly evening, you’ll love the light yet earthy taste of this wild mushroom soup! I love to use a mix of mushrooms depending on what’s available along with some dried porcini or chanterelle’s, a staple in my pantry. This is a soup you can prepare quickly. The earthy mushroom taste is brightened with some lemon zest and juice and there is a hint of heat from the red chili flakes. This dish is very versatile, whether you make it for a quick weeknight dinner or serve as a first course for a special dinner party. Enjoy!

From by the bay, wishing you earthy food memories!

Maryann

blog mush soup

Wild Mushroom Soup

Ingredients

2 ounces dried porcini and/or chanterelles
4 tablespoons unsalted butter
8 ounces mixed fresh wild mushrooms , clean and sliced
1/4 teaspoon red chili flakes
2  shallots , peeled and finely chopped about 1/2 cup
1 handful fresh thyme , leaves picked
sea salt
freshly ground black pepper
32 ounces organic low sodium chicken or vegetable stock
1/4 cup fresh flat-leaf parsley , leaves picked and roughly chopped
1 cup half and half
1 lemon (1/2 teaspoon zest and 1 teaspoon of juice)
Directions

Place the dried mushrooms in a small dish, add boiling water just to cover, and leave to soak. Heat a large stock pot pan, then add olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add chili flakes, shallots and thyme and a small amount of seasoning. Saute a minute add half of your porcini/chanterelles chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Cook for about 20 minutes until most of the moisture disappears. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup from the pan and purée  in a food processor then pour it back in stock pot. Add  the parsley, cream, lemon zest and juice. Adjust salt and pepper to taste and serve warm.

Apple Crostata with Fig Glaze

Wondering what do do with those apples you just picked or bought at the farm stand ? This is a delicious and easy to make apple crostata with an easy glaze made from store bought jam. I picked fig jam for my glaze but apricot work work just as well. I love making this recipe the crust is simple and the rustic shape of the pie is part of the charm. You can use a box grater of a mandoline to slice the apples, but if you don’t have either just slice the apples as thin as you can with a knife. This is quick to assemble , bake , eat and enjoy!

From by the bay, wishing you yummy apple food memories!

Maryann

blog apple crostata

 

Apple Crostata with Fig Glaze


1 cup all purpose flour
2 tablespoons sugar plus 3 tablespoons sugar
1 stick butter diced and chilled
3 tablespoons ice water (approx.) mixed with 1 teaspoon white vinegar
1 large apple, like honey crisp
1 tablespoon lemon juice
2 tablespoons fig jam
2 teaspoons water


Directions:
To make pastry place into a food processor the flour and 2 tablespoons sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water and vinegar mixture slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling cut apple in half apples from the stem down. Using a mandoline slicer and slice apples thinly. Please apples in a bow ,adding the lemon juice and 2 tablespoons sugar. Mix well. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Leave a 1/2 inch border of dough from the outer perimeter and arrange apples in a circle working from the outside in a concentric circle continue  towards the center until filled in.  In a small sauce pan heat jam and 2 teaspoons water and heat until combined. Remove from heat and brush the apples with the glaze. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.

Homemade Potato Chips

farm potato

The perfect comfort food treat- homemade potato chips – make it interesting by using different varieties of potatoes, I  tried purple fingerling potatoes and just loved the deep violet color. The skin is smooth and edible so no need to peel. This is perfect along side your favorite champagne, wine or well with almost anything.

From by the bay wishing you vivid homemade food memories!

Maryann

blog blue potato chips

 

Homemade Potato Chips

Ingredients

28 ounces canola  oil
3-4 medium russet potatoes (about 1-1/4 pounds) or Blue Yukon
Fine sea salt

Directions

Pour oil  into 4-quart saucepan  about 3 inches deep. Use a thermometer and heat oil to 375º F. Scrub potatoes, remove deep eyes and blemishes from skin. Slice potatoes thinly, about 1/16-inch using a mandoline (manual slicer) . Place slices into a large bowl of ice water covering potatoes and let soak for 30 minutes. Drain water from potatoes and repeat placing potato slices in another bowl of ice water for 30 more minutes. Remove excess water by processing in salad spinner and then blot with paper towels to prevent spattering while frying. Line two baking sheets with paper towels. Deep fry potatoes in 2 to 3 batches, stirring potatoes occasionally, until light golden brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle hot chips with sea salt to taste; toss to coat evenly. Repeat with remaining potatoes. Before serving you can reheat the chips on an unlined baking sheet in a single layer in a 350 degree oven for 5 minutes.

Apple Cider Braised Pan Seared Bratwurst and Apples with Red Cabbage Slaw

To welcome Fall and celebrate my German heritage, I made this platter of cider braised bratwurst and then pan seared both the brats and some crisp apples all served on a red cabbage slaw, It was the perfect autumn dish a study in contrasts : slightly sweet and salty, softened apples mixing with the crispy slaw. It’s my modern take on the more classic brats with sauerkraut.

From by the bay, wishing you Fall German food memories!

Maryann

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Apple Cider Braised Pan Seared Bratwurst and Apples with Red Cabbage Slaw

Serves 8

Ingredients

4 cups apple cider

8 bratwurst

4 apples , skin on cut in half

1 tablespoon canola oil

1/4 cup white wine

2 tablespoons white vinegar

1 recipe red cabbage slaw ( recipe follows)

Directions

In medium sauce pan add bratwurst and cider, bring to a simmer and cover for 15 minutes remove from heat. Remove bratwurst remove brats from pan and set aside. Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes. Prick brats with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 5 to 8 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes.

To serve place red slaw on a platter , add apples and brats and enjoy!

Red Cabbage Slaw

Ingredients

For the Slaw
1 small head of red cabbage, cored and shredded
1 small red onion, sliced thinly
1/2 teaspoon caraway seed (optional)
Sea salt, to taste
Cracked black pepper, to taste

For The Dressing:
1/4 cup of apple cider vinegar
1 tablespoon of pure maple syrup
2 teaspoons Dijon mustard
1 pinch of cayenne pepper (optional)
Sea salt, to taste
Cracked black pepper, to taste
1/4 cup canola oil

Directions

In a large mixing bowl add cabbage, onions, caraway seed, salt and pepper.  In a large covered jar add ingredients for dressing and shack vigorously. Pour dressing over cabbage and mix well. Set aside.

 

 

 

 

Apple Sage Roasted Turkey

It’s time to start planning the Thanksgiving menu and of course the turkey is the centerpiece. I like to experiment each year with flavors and this is a perfect combination of autumnal tastes with apple and sage. I like to brine the turkey overnight , resulting in a juicy roast turkey. I like to paste my turkeys with butter and something sweet, in this case honey which makes the turkey skin crispy and lacquered in appearance. Let the Thanksgiving planning begin with this delicious turkey as your star!

From by the bay, wishing you very sage turkey food memories!

Maryann

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Apple Sage Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water , or more to cover turkey

8 cups chicken stock

1 cup fine sea salt

1 cup fine sugar

2 apples , quartered

3 sprigs fresh thyme

3 springs fresh sage

2 tablespoon black peppercorns

1 bouquet garni

2 onions , peeled and quartered

To roast turkey

1 bunch fresh sage leaves

1 bunch fresh  thyme

1 apple quartered

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup honey

Directions

Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper.  Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F.   For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

Maple Panna Cotta

As I was thinking about some of my favorite flavors to welcome Fall, of course maple syrup comes quickly to mind. I decided to incorporate the maple taste into an easy elegant dessert – panna cotta, This is a dessert that I enjoyed many times on my visits to Florence, Italy. Maple seems a nice way to give it an american touch. For many years, I was reluctant to try panna cotta, it seemed daunting , using gelatin leaves and then removing from the mold before serving, but was I wrong , this dessert could not be easier to make.  If removing your panna cotta from the mold is preventing you from trying this lovely dessert then don’t bother. You can serve your dessert in some other little containers such as little jam jars as I did below, or a tea cup or pretty glass. If you are feeling ambitious serve some pepita brittle along side the dish. As always enjoy!
From by the bay wishing you sweet maple food memories!
Maryann
blog maple panna cotta
Maple Panna Cotta
Serves 6
Ingredients
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup maple syrup ( optional extra for serving )
3 sheets gelatin leaves
vegetable oil
Directions
Prepare 6 – 4 ounce custard cups by lightly oiling them with canola oil. Place the gelatin sheets in a bowl and cover with water. Set aside. In a medium saucepan add the cream, sugar and maple syrup . Place on medium heat and cook until sugar is dissolved , stirring occasionally.  Remove from heat. Remove the gelatin sheets from the water, gently squeeze to remove excess water. Add to the sweetened cream. Stir until dissolved. Ladle into the custard cups. Cover and refrigerate until firm, several hours or overnight. To unmold, run a knife under hot water, wipe it dry and then run the knife around the panna cottas and invert onto plates. Serve immediately, with a little maple syrup on top.
Optional: if you don’t want to unmold the panna cotta serve in the custards cups as is or in
another glass or porcelain container. I like to use a small glass jelly jar.
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Best Turkey Salad Sandwich Ever Made

One of the best parts of Thanksgiving is figuring out what to make out of your leftover turkey. I know this might appear as too obvious, a turkey salad sandwich, but it’s not just a turkey salad sandwich. First, I would be perfectly happy eating the turkey salad, but when you combine it with a great thick fresh bread, some dressed spinach leaves and crumbled blue cheese, it’s almost a special event! Make sure you buy a turkey large enough to have enough leftover to make this delicious sandwich!
From by the bay wishing you, eventful leftover food memories!
Maryann

blog turkey sandwich 2012

Best Turkey Salad Sandwich Ever Made
Makes 4 sandwiches

To Make Turkey Salad
3 cups turkey meat, cubed
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
2 tablespoons scallions, chopped
1 teaspoon apple cider vinegar
2 tablespoons mayonnaise
1/4 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

To make the sandwiches
8 thick slices bread, such as seedless rye
1 cup baby spinach leaves, dressed with vinaigrette
4 tablespoons crumbled blue cheese

For each sandwich layer up one slice of bread , turkey salad, blue cheese , spinach leaves and then second piece of bread. Enjoy!

Chorizo and Cornbread Dressing

Let me start with the simple fact that any stuffing or dressing that I would serve my family along with a Roasted Turkey needs to have some type of sausage meat in the recipe. This rule was served hard and fast by my niece many years ago. Allow me to quote her very words, ” don’t mess around with the stuffing Aunt Mare”!  So when I was messing around in the kitchen working on a new dressing recipe, two things were clear, the recipe had to be so good that the family could accept a new version of one of their favorite dishes and the recipe needed to include sausage meat. I choose a wonderful soft chorizo to breakdown and fry up for this dressing. I brought a prepared cornbread to save time, toasted it in the oven and this was the base. Next it was matter of adding some of my favorite flavors together, including fresh corn and sage. This dressing was a big hit with my family including my niece. I predict this will be a big hit for your Thanksgiving as well.

From by the bay, wishing you yummy sausage dressing food memories!

Maryann



blog cornbread dressing 2012


Chorizo and Cornbread Dressing

Serves 6

6 cups stale cornbread, cut into 1/2” cubes and toasted

1 pound soft chorizo meat, remove casings

4 tablespoons unsalted butter

2 large celery stalks, chopped

1 large Vidalia onion, chopped

2 cups fresh corn kernels ( or 1 10 ounce bag frozen corn kernels)

2 cloves garlic, minced

2 teaspoons fresh thyme, minced

1 tablespoon fresh sage, chopped

1/8 teaspoon dried rubbed sage

1 teaspoon fine sea salt

2 cups low sodium chicken stock

1/2 teaspoon fresh ground black pepper

Directions

To make dressing place a large skillet on medium heat and cook chorizo, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add the garlic and corn, cook another 1 to 2 minutes. Add the herbs and cook another minute. Remove from heat and add to the bowl with the cooked chorizo meat. Add the bread cubes and chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.