THANKSGIVING RECIPE GUIDE 2014 EDITION INNOVATIVE • TASTEFUL • INSPIRING
B
A
A All-Natural Free-Range Turkey
B Cinnamon Sticks
Arriving frozen to your doorstep, ready for brining or your favorite herb rub, our All-Natural Free-Range Turkey is fit to be the centerpiece of your Thanksgiving meal.Our high meat yielding Nicholas
DEAN & DELUCA’s Cinnamon Sticks are what you need to infuse flavor into liquids, from mulled apple cider to beef stew with carrots and onions. Braise with lamb shanks, stuff inside a roast chicken; scent homemade plum jam, or use to create a
THANK YOU WELCOME FOR COMING As a child, Thanksgiving, was not just a about the meal. It was, and still is, a day that we look forward to because of the aspect of gathering, seeing those we don’t have the opportunity to spend more time with - laughing, sharing memories and making new ones.
C
D
A All-Natural Free-Range Turkey
B Cinnamon Sticks
C Bourbon Ginger Pecan Pie
Arriving frozen to your doorstep, ready for brining or your favorite herb rub, our All-Natural Free-Range Turkey is fit to be the centerpiece of your Thanksgiving meal.Our high meat yielding Nicholas
DEAN & DELUCA’s Cinnamon Sticks are what you need to infuse flavor into liquids, from mulled apple cider to beef stew with carrots and onions. Braise with lamb shanks, stuff inside a roast chicken; scent homemade plum jam, or use to create a
This Bourbon Ginger Pecan Pie is a made-from-scratch blend of maple syrup, Texas pecans, fresh ginger, and Kentucky bourbon in a flaky, all-butter crust. Made from scratch, by hand, this Pecan Pie is the Winner of the Best
Welcome your guests on this day of thanks with Thanksgiving seasonal cocktails and small bites that will wet the appetite and tone for the festivities to come.
ROSEMARY ROASTED NUTS Directions Ingredients • 3 cups whole unblanched almonds • 1 1/2cups walnuts • 1cup raw pumpkin seeds (pepitas) • 2 tablespoons finely snipped fresh rosemary • 2 teaspoons packed brown sugar • 1 teaspoon sea salt • 1/2 teaspoon cayenne pepper • 2 tablespoons butter, melted
Preheat oven to 375° F. In a 15x10x1” baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once. In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in butter. Drizzle butter mixture over nuts, tossing gently to coat. Serve warm or cooled to room temperature. Store in an airtight container for up to three days.
SPICED PUMPKIN & CIDER HIGHBALLS WITH SUGARED ROSEMARY Ingredients • 2 oz. spiced pumpkin bourbon (recipe follows) • Brown sugar rosemary apple simple syrup (recipe follows) • 1 oz. unpasteurized apple cider • Sugared rosemary sprigs (recipe follows) • Brown sugar rosemary apple simple syrup • 1 cup brown sugar • 1/2 cup water • Peel of one apple, two if they are small • One sprig of dried rosemary
SPICED PUMPKIN BOURBON • Half a smallish pumpkin, sugar pie pumpkins work best • 1 cinnamon stick • Tbs. whole cloves • Half a vanilla pod • 1 liter of Bourbon, Inexpensive bourbon works just as well
SUGARED ROSEMARY SPRIGS • 4 or 5 fresh rosemary sprigs about 3” long • 1 egg white
Directions
B
y utilizing a stylish glass container with a top, or pouring some of the bourbon from the bottle and placing the pumpkin directly in, you can create a unique and festive DIY Hostess Gift.
Mix the bourbon and cider and syrup to taste. Pour over ice and garnish with a sugared rosemary sprig. put sugar and water in a small saucepan, cook on medium heat until sugar is completely dissolved. Add apple peel and rosemary and tent pan with foil. Allow to cool completely and strain. cut the pumpkin into medium sized pieces and dry roast in a 375 degree oven for about 20-30 minutes or until soft and lightly caramelized. Place the roasted pumpkin, cinnamon, cloves and vanilla in a container with the bourbon. Allow the mixture to sit out of direct sunlight for as long as you have patience-- at least a week or two ideally more. the longer it sits the stronger and more flavorful it will become.
THANK YOU FOR THIS THANKSGIVING MEAL
TRADITIONAL FEAST RECIPES 1. Perfect Two-Stage Roast Turkey 2. Pumpkin and Pancetta Stuffing
1. PERFECT TWO-STAGE ROAST The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
2. PUMPKIN AND PANCETTA Makes enough stuffing for a 14 -- to 16-pound turkey
Ingredients • 5 cups 1/2-inch white bread cubes, crust included • 1 small pumpkin (about 1 1/2 pounds) • 2 tablespoons olive oil • 1/4 pound pancetta, chopped • 4 large shallots, sliced • 1/4 cup celery, diced • 3 tablespoons minced garlic
• 1/2 cup mixed fresh herbs (parsley, thyme, rosemary) • 1/4 cup dried figs, halved • 1/4 cup shelled and lightly toasted pumpkin seeds • 3 tablespoons butter • Salt and pepper to taste • 1/4 cup chicken stock
Directions 1. Preheat oven to 350 °. Spread the bread cubes on an oiled sheet pan and bake until light brown, about 20 minutes. 2. Split the pumpkin in half and bake at 350 ° for about 30 minutes, or until tender but not mushy. Cut pumpkin Flesh away from rind, and cut Flesh into 1-inch cubes. Measure out 2 cups in a large bowl and set aside. Discard rind. 3. In a large sauté pan, heat olive oil over moderate heat. Add the pancetta and cook for 5 minutes, until lightly crisp. Add shallots and celery, and cook until
translucent, about 5 minutes. Add garlic, and cook another 3 minutes. Set mixture aside. 4. Mix together pumpkin cubes, baked bread cubes, herbs, dried Figs, pumpkin seeds, and butter and season with salt and pepper. Add the pancetta mixture and chicken stock, and mix well. 5. Either stuff a 14-16 pound turkey with the mixture and roast immediately, or put the mixture in a large, buttered roasting pan and cover with foil. Bake, covered, at 375 ° for 15 minutes. Uncover and bake for 15 more minutes. Serve with roast turkey.
THANK YOU FOR THIS THANKSGIVING MEAL TRADITIONAL FEAST RECIPES 1. Perfect Two-Stage Roast Turkey 2. Pumpkin and Pancetta Stuffing
LIGHT & DARK MEAT: FROM OUR CHEFS The solution to the white meat/dark meat roast turkey problem is simple: remove the bird from the oven as soon as the white meat is cooked, slice off the copious turkey breast, and return the rest of the bird to the oven to finish cooking the dark meat. If you like showing the whole bird on a platter to your assemblage, do so, but remove the breast at the table and return the dark meat to the oven. While the rest of the bird is cooking, slice the breasts on a carving board at the table, and consider them a first course. One idea is to serve them with a light gravy and a white wine; when, 20 minutes later, the dark meat is ready, serve it with a darker gravy and a red wine as a second course. The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird. Remember that a quick-read meat thermometer is the roaster’s best friend. Serves 12
1. PERFECT TWO-STAGE ROAST The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
2. PUMPKIN AND PANCETTA Makes enough stuffing for a 14 -- to 16-pound turkey
Ingredients • 5 cups 1/2-inch white bread cubes, crust included • 1 small pumpkin (about 1 1/2 pounds) • 2 tablespoons olive oil • 1/4 pound pancetta, chopped • 4 large shallots, sliced • 1/4 cup celery, diced • 3 tablespoons minced garlic
• 1/2 cup mixed fresh herbs (parsley, thyme, rosemary) • 1/4 cup dried figs, halved • 1/4 cup shelled and lightly toasted pumpkin seeds • 3 tablespoons butter • Salt and pepper to taste • 1/4 cup chicken stock
Directions 1. Preheat oven to 350 °. Spread the bread cubes on an oiled sheet pan and bake until light brown, about 20 minutes. 2. Split the pumpkin in half and bake at 350 ° for about 30 minutes, or until tender but not mushy. Cut pumpkin Flesh away from rind, and cut Flesh into 1-inch cubes. Measure out 2 cups in a large bowl and set aside. Discard rind. 3. In a large sauté pan, heat olive oil over moderate heat. Add the pancetta and cook for 5 minutes, until lightly crisp. Add shallots and celery, and cook until
translucent, about 5 minutes. Add garlic, and cook another 3 minutes. Set mixture aside. 4. Mix together pumpkin cubes, baked bread cubes, herbs, dried Figs, pumpkin seeds, and butter and season with salt and pepper. Add the pancetta mixture and chicken stock, and mix well. 5. Either stuff a 14-16 pound turkey with the mixture and roast immediately, or put the mixture in a large, buttered roasting pan and cover with foil. Bake, covered, at 375 ° for 15 minutes. Uncover and bake for 15 more minutes. Serve with roast turkey.
A DAY DECONSTRUCTED 1. How to Break Down a Whole Turkey 2. Turkey 3-Ways • Herb Rubbed Smoked Turkey Wings • Turkey Breast Wrapped in Bacon and Sage • Turkey Leg and Thigh Confit 3. Cornmeal Pound Cake with Rosemary Poached Pears
breaking down the turkey
breaking down the turkey info.
HERB RUBBED SMOKED TURKEY Wings The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, CANDIED ROSEMARY Ingredients for Pears • Pears • 3 cups water • 2 cups sugar • 1 cup dry or off-dry Riesling • 3 fresh rosemary sprigs • 1 vanilla bean, split lengthwise • 1/4 teaspoon whole black peppercorns
• 8 small pears, peeled, stems left intact • Pound cake • 1 cup all purpose flour • 1 cup yellow cornmeal • 1 cup (2 sticks) unsalted butter, room temperature • 1 1/3 cups sugar
Preparation
PEARS Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled. POUND CAKE Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan. Bake cake until brown on top and tester inserted into center
• 1/4 teaspoon salt • 5 large eggs, beaten to blend in medium bowl • 1 teaspoon vanilla extract • Syrup and candied rosemary • 1 cup sugar • 1/2 cup water • 8 (4-inch-long) fresh rosemary sprigs
comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature. SYRUP & CANDIED ROSEMARY Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup. Pour baker’s sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
TURKEY LEG AND THIGH CONFITINGS The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
TURKEY LEG AND THIGH CONFITINGS The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
TURKEY LEG AND THIGH CONFITINGS The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.
Ingredients • A whole 14-pound turkey butter salt and pepper to taste
Directions 1. Preheat oven to 425 °. 2. Smear the turkey with butter, then season well with salt and pepper. Place the turkey on a rack in a roasting pan in the lower portion of the oven, legs toward the back. Roast until the turkey starts to turn golden, about 15 to 20 minutes. Reduce the heat to 325 °, and roast the turkey for about 1 1/2 hours, basting with the pan juices every 20 minutes or so. (The white meat is done when a quick-read thermometer reaches 150 °.)
3. Remove turkey from oven and (at table, if desired), remove the large breast fillets from each side of the turkey. Let the Fillets rest a few minutes before carving into thin slices. 4. Meanwhile, return the rest of the bird to the 325 ° oven. Cook until the dark meat reaches 175°, about 20 minutes more. Remove, let rest a few minutes, and serve the dark meat.
CORNMEAL POUND CAKE WITH ROSEMARY SYRUP, POACHED PEARS, CANDIED ROSEMARY Ingredients for Pears • Pears • 3 cups water • 2 cups sugar • 1 cup dry or off-dry Riesling • 3 fresh rosemary sprigs • 1 vanilla bean, split lengthwise • 1/4 teaspoon whole black peppercorns • 8 small pears, peeled, stems left intact • Pound cake • 1 cup all purpose flour • 1 cup yellow cornmeal • 1 cup (2 sticks) unsalted butter,
room temperature • 1 1/3 cups sugar • 1/4 teaspoon salt • 5 large eggs, beaten to blend in medium bowl • 1 teaspoon vanilla extract • Syrup and candied rosemary • 1 cup sugar • 1/2 cup water • 8 (4-inch-long) fresh rosemary sprigs • Baker’s sugar or other superfine sugar
Preparation PEARS Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled. POUND CAKE Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan. Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
SYRUP & CANDIED ROSEMARY Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over mediumhigh heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup. Pour baker’s sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature. TO FINISH Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.
B
y utilizing a stylish glass container with a top, or pouring some of the bourbon from the bottle and placing the
1. TURKEY BREAST WRAPPED IN BACON AND SAGE STUFFING Makes enough stuffing for a 14 -- to 16-pound turkey
• 5 cups 1/2-inch white bread cubes, crust included • 1 small pumpkin (about 1 1/2 pounds) • 2 tablespoons olive oil • 1/4 pound pancetta, chopped • 4 large shallots, sliced • 1/4 cup celery, diced • 3 tablespoons minced garlic
• 1/2 cup mixed fresh herbs (parsley, thyme, rosemary) • 1/4 cup dried figs, halved • 1/4 cup shelled and lightly toasted pumpkin seeds • 3 tablespoons butter • Salt and pepper to taste • 1/4 cup chicken stock
Directions 1. Preheat oven to 350 °. Spread the bread cubes on an oiled sheet pan and bake until light brown, about 20 minutes. 2. Split the pumpkin in half and bake at 350 ° for about 30 minutes, or until tender but not mushy. Cut pumpkin Flesh away from rind, and cut Flesh into 1-inch cubes. Measure out 2 cups in a large bowl and set aside. Discard rind. 3. In a large sauté pan, heat olive oil over moderate heat. Add the pancetta and cook for 5 minutes, until lightly crisp. Add shallots and celery, and cook until translucent, about 5 minutes. Add garlic, and cook another 3 minutes. Set mixture aside. 4. Mix together pumpkin cubes, baked bread cubes, herbs, dried Figs, pumpkin seeds, and butter and season with salt and pepper. Add the pancetta mixture and chicken
stock, and mix well. 5. Either stuff a 14-16 pound turkey with the mixture and roast immediately, or put the mixture in a large, buttered roasting pan and cover with foil. Bake, covered, at 375 ° for 15 minutes. Uncover and bake for 15 more minutes. Serve with roast turkey.
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