This is my 7th year in England and my 6th big Thanksgiving meal (one year found me gallivanting around New Zealand and making myself a really bad pumpkin risotto)... I now think I have honed in on a menu that I am quite happy with...although it still might change a bit next year.
Menu
Porcini Mushroom Turkey with Mushroom Gravy (Epicurious)
Herbed Bread Stuffing
Roasted Beets, Carrots and Garlic with lemon and thyme
Creamy Mashed Potatoes
Green Beans with Caramelised Red Onions and Balsamic (Epicurious)
Pecan Sweet Potatoes with Marshmallows
Cranberry-Ginger Chutney
Dessert:
Pumpkin Pie with Whipped Cream
(Libby's pumpkin pie recipe using fresh pumpkin puree rather than Libby's canned pumpkin)
These recipes (at the end of the post) are a reminder of what my mum used to serve in Arizona, but have been chosen with my tastes and preferences in mind. My mum always cooks two or three turkey crowns, as she ONLY eats breast meat. My first four Thanksgivings in the UK had me sticking with this theme and making Turkey Breast Stuffed with Sausage, Fennel and Golden Raisins (Epicurious). I decided three years ago to take a risk and cook a whole turkey. I love this porcini mushroom recipe that includes rubbing the turkey down in an amazing butter of garlic, parsley and porcini mushrooms. The gravy that results is unbelievable. I now double the gravy recipe as it is always a hit.
I was never a fan of cranberry sauce, but decided as it is traditional to try making one home-made. This is a DELICIOUS recipe and I double it every year and keep it in the fridge after Thanksgiving for other uses.
The pecan sweet potatoes with marshmallows is a must serve...very traditional American. My mums version includes a can of yams, a stick of butter, and a package of mini marshmallows. It was my favourite growing up (at least the marshmallows were)!! I have changed mine to include fresh sweet potatoes, spices, pecans and of course the mini marshmallows sent from the USA.
Thursday evening saw me starting the two day process of making pumpkin pie. I feared not finding a pumpkin a month after Halloween so I ordered one from the local deli El's Kitchen. It was beautiful and bright orange and very fragrant. I cut it into large chunks, rubbed it with butter, and cooked it at 200°C for 1-1.5 hours or until soft. I then let it cool, scooped the flesh into a colander lined with paper towels, covered it with more paper towels, topped it with something heavy and put the colander over a bowl to drain overnight.
Pumpkin Pie
- 3/4 cup demerara sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon minced ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- About 1.5 cups of pumpkin puree
- one can of Evaporated milk (400ml)
- pie pan with short crust pastry
- Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into dish with pastry.
BAKE in preheated 200°C oven for 15 minutes. Reduce temperature to 175° C; bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
POUR into dish with pastry.
BAKE in preheated 200°C oven for 15 minutes. Reduce temperature to 175° C; bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
The rest of the ingredients came the lazy way, by Ocado delivery. They were the only option for getting a fresh turkey delivered. The cooking on Saturday was a group effort. I live in an amazing house in South East London. My housemates have become family and this event really emphasized how lovely it is. They helped me cook and arranged the dining table. It was an incredible evening and definitely worth the effort to organize and prepare.
For a guest's perspective on this wonderful evening, have a look at Rosana's post.
Continue reading for a few of the other recipes...I apoligise for the mix of English and American measurements and temperatures...This is how I work...
Porcini Mushroom Turkey with Mushroom Gravy
Mushroom Butter:
* 1 ounce dried porcini mushrooms
* 1 cup boiling water
* 4 garlic cloves, peeled
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1/4 cup chopped fresh Italian parsley
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1 teaspoon chopped fresh mint
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
Turkey:
* 1 5.5kg turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
* 10 fresh Italian parsley sprigs
* 6 fresh rosemary sprigs
* 6 fresh thyme sprigs
* 2 tablespoons olive oil
* 2 cups Shortcut Turkey Stock
Shortcut Turkey Stock:
* 10 cups water
* 4 pkgs of Knorr Stock Pots (chicken flavour)
* 2 scrubbed unpeeled carrots, cut into chunks
* 2 celery stalks,cut into chunks
* 1 rinsed unpeeled large onion, quartered
* stems from 1 bunch fresh italian parsley
* a few stems each of thyme and rosemary
* Reserved turkey neck, heart, and gizzard
Gravy:
* 1 pound crimini mushrooms, sliced
* 3 garlic cloves, minced
* 2 tablespoons chopped shallot
* 1 cup dry white wine
* 2 cups Shortcut Turkey Stock
* 1 cup double * 1/4 cup chopped fresh Italian parsley
*1 teaspoon chopped fresh mint
In large saucepan, combine low-salt chicken broth, carrots, celery, onion, parsley stems, and reserved turkey neck, heart, and gizzard. Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender, about 1 1/2 hours. Transfer neck, heart, and gizzard to plate. Strain stock into medium bowl and cool. Chill up to 3 days.
For mushroom butter:
Place porcini in small bowl; add 1 cup boiling water. Let stand until softened, at least 30 minutes and up to 2 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms. Transfer half of chopped mushrooms (about 1/3 cup) to small bowl; reserve for gravy.
Chop garlic finely in processor. Add butter and next 6 ingredients, then remaining porcini. Blend to coarse paste. DO AHEAD: Can be made 2 days ahead. Transfer to bowl. Cover and chill mushroom butter, reserved chopped porcini, and mushroom liquid separately. TRUE GRIT: When using the porcini soaking liquid, pour it off slowly so that any grit or sediment at the bottom remains in the bowl. Bring to room temperature before spreading on turkey...very difficult to do it when it is hard!
For turkey:
Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons mushroom butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread mushroom butter over thighs and drumsticks, then over breast meat under skin. Fill main cavity with herb sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 2.5 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
For gravy:
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 3 tablespoons.
Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add crimini mushrooms, garlic, and shallot. Sauté until mushrooms are tender, about 6 minutes. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add reserved 1/3 cup chopped porcini mushrooms, reserved mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.
Add cream. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley and mint. Season gravy to taste with salt and pepper.
Cranberry, Pear and Ginger Chutney
* 1 cup demerara sugar
* 3/4 cup apple juice
* 1/3 cup apple cider vinegar
* 1 12-ounce bag fresh cranberries (about 3 cups)
* 1 large conference pear, peeled, halved, cored, cut into 1/2-inch cubes
* 1/4 cup finely chopped peeled fresh ginger
* 1/2 teaspoon dried crushed red pepper
* 1 cinnamon stick
* 5 whole cloves
Stir sugar, cider, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Add remaining ingredients. Bring to boil. Reduce heat to medium and simmer until chutney thickens, stirring occasionally, about 20 minutes. Remove cinnamon and cloves. Season with salt and pepper. Transfer to bowl; cover and chill. (Can be made 3 days ahead. Keep chilled.) Serve at room temperature.
Pecan Sweet Potatoes with Marshmallows
* 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
* 2/3 cup packed golden brown sugar
* 5 tablespoons butter
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* Pinch of ground ginger
* 1 lb bag miniature marshmallows
* 1/2 cup broken pecans
Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Melt butter in a small heavy saucepan over medium heat. Add in sugar, cinnamon, salt, nutmeg and ginger. Remove from heat and stir to combine. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt, about 3 minutes. DON'T FORGET ABOUT THEM!!! Nothing worse than burnt marshmallows...especially when they have to be specially sent from the USA.
1 comment:
Lovely lunch so much laughter and food. Brilliant!
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