GUIDE TO THE
H O L I D AYS pecan pie from nathaniel reid bakery
Guide to the Holidays 2017
FREE, GUIDE TO THE HOLIDAYS 2017
saucemagazine.com I SAUCE MAGAZINE I 1
2 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
Guide to the Holidays 2017
saucemagazine.com I SAUCE MAGAZINE I 3
when you want to spend
$25 OR LESS When your coffers are dwindling but you’re still obligated, here are 12 creative and clever gifts for food and drink lovers that won’t pain your bank account or show up as next year’s re-gift. – Maggie Pearson
Collin Garrity Stick Vases Handmade from beautiful woods that stand up to time and wear, these dainty lil’ vases will give anyone’s table an unique organic beauty. $8 to $24. Urban Matter, 4704 Virginia Ave., St. Louis, 314.456.6941, urbanmatterstl.com
Firecracker Press STL Coasters With these thick letterpressed coasters, there’s zero chance Granny’s Manhattan will sweat its way through to her burled wood table. Four-pack: $12. Union Studio, 1605 Tower Grove Ave., St. Louis, 314.771.5398, stlunionstudio.com
Missouri State Cookie Cutter & Kitchens of the Great Midwest Food-based fiction is a special mix rarely executed well. Give both the book and a little Missouri love to the local baker in your life. Book: $16. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank. com; Cookie cutter: $5. Lemon Gem Kitchen Goods, 4180 Manchester Ave., St. Louis, 314.696.2744, lemongem.com
4 I SAUCE MAGAZINE I saucemagazine.com
Facture Goods Brass Spoons Anyone could use these gorgeous, handmade brass spoons sized for a salt cellar, coffee stirrer or even serving dishes. $18 to $22. Bowood Farms, 4605 Olive St., St. Louis, 314.454.6868, bowoodfarms.com
“Hold Me Closer Tony Danza” Tumbler Getting adequately caffeinated before one leaves the house is a task many of us fail on the daily. Gift this to the friend that needs coffee to live – all of your friends. $14.50. Phoenix Rising, 6331 Delmar Blvd., University City, 314.862.0609, shopphoenixrising.com
Guide to the Holidays 2017
Guide to the Holidays 2017
saucemagazine.com I SAUCE MAGAZINE I 5
6 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
when you want to spend
$ 2 5 - $ 5 0 Foodies are the best people to buy for. With so many great products out there, it’s easy to find something they don’t already have in their kitchens. These five gifts scream thoughtfulness without scary price tags. – Michael Renner
Boska Girolle Cheese Curler For 800 years – from the time Swiss monks invented Tête de Moine to the 1980s when the country that brought us engineering invented the girolle – people used whatever they had to scrape the delicious, semi-hard cheese into paperthin slices. Boska’s girolle makes easy work of shaving Tête de Moine into delightful curlicues, releasing its nutty aroma and complex flavor. $50. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com
Guide to the Holidays 2017
Olive Oil Straight from Sparta The Chronis family of St. Louis owns an olive grove in Greece. They control everything from cultivating and cold-pressing the Kalamata olives to bottling and selling the resulting extravirgin olive oil – now at a retail boutique in St. Louis. Pick up a bottle of the Olea Gold oil and a packet of Greek wild herbs for a dipping sauce of the gods. Olive oil: $20. Herbs: $5. Olea Estates, 2566 Metro Blvd., Maryland Heights, 618.888.6532, oleaestates.com
Olive wood Salt Box Olive wood is as exotic and beautiful as it is hard and strong. It’s just what designer salt wants. With extraordinary, unique grain patterns, no two salt boxes are the same, making them the definition of a one-of-a-kind gift. And over time, the olive wood will take on a richer, darker, even more beautiful hue. $50. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com
Bubbly Liqueur Sets Each set pairs a bottle of Italian sparkling wine with a liqueur for festive, bubbly cocktails perfect for holiday parties galore. Choose from four sets, including the classic Kir Royale made with crème de cassis and prosecco. Who doesn’t love bubbles? $28 to $29. Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262, vomfassusa.com
Bottle Snaps When blacksmith Andrew Andrasko isn’t fabricating and forging large sculptures for parks, galleries and businesses, he can be found in his studio hammering out useful metal kitchen tools like ladles, spatulas, meat forks … and these cool bottle openers in three colors. $28. NHB KnifeWorks, 7328 Manchester Road, Maplewood, 314.776.3800, nhbknifeworks.com
saucemagazine.com I SAUCE MAGAZINE I 7
when you want to spend
$50-$100 These are the gifts for loved ones with unparalleled taste. If they appreciate the glaze on a plate while out to dinner or notice the beauty in patinaed hardware, they’ll adore these five presents almost as much as they do you. – Maggie Pearson
Culinary Torch Not just for putting the finishing touches on creme brulee. Sear perfect steaks, bubble cheese on lasagna or caramelize, well, anything. This is a chef’s tool of luxury. $56. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com
Fiesta Napkins For the aesthetically minded designer host, we suggest Kim Seybert Fiesta Napkins. Pretty enough to frame for display, they feature shibori-style dye patterns and a bold, patterned edge. Four-pack: $64. Sallie Home, 9821 Clayton Road, Clayton, 314.567.7883, salliehome.com
8 I SAUCE MAGAZINE I saucemagazine.com
De Buyer Swing Plus Mandolin Know a type A cook? Chances are you do. Give them the tool to make perfectly sliced cucumbers and julienned carrots, and save them the Xanax they needn’t take. $100. Williams Sonoma, 260 Plaza Frontenac, Frontenac, 314.567.9211, williams-sonoma.com
Springerle Cookie Molds St. Louis’ German-French history comes with cherished food traditions: rolling out strudel dough or baking Old World cookies like the delicate, anise-flavored Springerle. These holiday cookie molds will be cherished by the family baker. Prices vary. Springerle Joy, 412.977.5378, springerlejoy.com
Kate Walter Hand-Painted Bowls or Platters Local artist Kate Walter is churning out botanically inspired pottery based on her love of gardening. Gift these to someone who will cherish them enough to pass them along for generations. Prices vary. Houska Gallery, 4728 McPherson Ave., St. Louis, 314.496.1377, houska.com
Guide to the Holidays 2017
Guide to the Holidays 2017
saucemagazine.com I SAUCE MAGAZINE I 9
10 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
when you want to spend
A LOT Significant other always out-gift you? Never sure Mom knows just how much you appreciate all she does to keep you sane? We gotchu. When it’s time to spare no expense, order one of these gifts goals to put your money where your oh-so-grateful mouth is. – Meera Nagarajan
June Intelligent Oven If I told you there was a convection oven and computer in one that bakes, broils, toasts and roasts your food, and then sends you a push notification to let you know it’s done, would you want it? Same. A camera, a scale and presets mean she knows what you’re cooking and how to cook it without telling her a single thing. If that special someone has ever wanted a personal sous chef, here’s your chance to make their dream come true. $1,500. juneoven.com
Guide to the Holidays 2017
Officine Gullo Professional Refrigerator Made of handcrafted metal by artisans in Florence, this Lamborghini of refrigerators has a stainless-steel interior with wooden shelves and a temperature- and humiditycontrolled wine cellar to keep your bottles in pristine condition. This is so much more than a machine to keep your food cold – it’s a work of art. Price upon request. officinegullo.com
Farmbot What’s better than giving someone a garden? Giving one they don’t have to tend. Farmbot is a farming machine operated by your phone that works day and night to plant, weed, water and grow food in a raised bed according to your preferences. It optimally cares for each plant, so you can grow a variety without having to remember all the details. Just harvest and eat! $2,595. farmbot.io
Wine Club Membership Wine club memberships are the gift that keeps on giving. Every month, your loved one gets two thoughtfully selected bottles that fall in line with that month’s theme. Let the folks at Parker’s Table make you look like a star by gifting the perfect bottle again and again and again. $360 to $900 per year. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com
Staub Oval Cocette What makes this particular Staub line seriously special is the eternally chic gold-and-white color combo. We love this size for searing then braising meats or even roasting a chicken. Yes, please. 5.75-quart: $325. shop. goop.com
saucemagazine.com I SAUCE MAGAZINE I 11
12 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
Holiday EASY, BREEZY
W E A L L LOV E A N I N V I TAT I O N , B U T W H O D O E S N ’ T PA N I C AT T H E T H O U G H T O F H O ST I N G? L E T ’ S FAC E I T – I F YO U ’ R E I N T H E K I TC H E N , YO U ’ R E M I S S I N G T H E PA RT Y. T H E P L A N N I N G , T H E P R E P, T H E C L E A N U P, H O U R S OV E R T H E STOV E W I T H C O M P L I CAT E D R EC I P E S … I T D O E S N ’ T H AV E TO B E T H AT WAY. W I T H M A K E -A H E A D R EC I P E S , P R O T I P S A N D A S O L I D P L A N , YO U ’ L L F E E L L I K E A G U E ST AT YO U R OW N S H I N D I G .
Guide to the Holidays 2017
BY MARIANNE MOORE // PHOTOS BY CARMEN TROESSER saucemagazine.com I SAUCE MAGAZINE I 13
STARTERS Bartender in a bottle Avoid playing bartender all night and choose one great cocktail or punch to serve alongside beer and wine. No time to batch? Planter’s House offers bottled Manhattans, Negronis and more, mixed and ready to go. $30 to $60. Planter’s House, 1000 Mississippi Ave., St. Louis, 314.696.2603, plantershousestl.com
spiced mixed nuts
Th i s ye a r ’s holiday wi n e 14 I SAUCE MAGAZINE I saucemagazine.com
First impressions matter, but they don’t have to be painful. Pick just a couple show-stopping, low-effort appetizers and fill in the gaps with easy cocktail party fare like bruschetta and a charcuterie board so you can start big and still focus on killing it with the rest of the meal.
roasted artichokes
Serve smart Scatter your snacks in more than one place and dish them out in batches throughout the evening. Snackdesignated gathering spots prevent bottlenecks in a crowded kitchen, and timing is everything if you want to keep your drinking guests from donning a lampshade because you ran out of food.
spicy bacon caramel corn
Austria is turning out some amazing medium-bodied, food-friendly reds perfect for the holidays. Sommelier Patricia Wamhoff of Lile Wines recommended Straka Blaufränkisch. “It has bright fruit flavors with good acidity and medium body. The tannins are moderate, and therefore it works well with a number of items from stuffing to the candied yams,” she said. “It’s a great crowd pleaser.” $24. Reeds American Table, 7322 Manchester Road, Maplewood, 314.899.9821, reedsamericantable.com Guide to the Holidays 2017
RECIPES snacks
SPICED MIXED NUTS
SPICY BACON CARAMEL CORN
4 CUPS
ABOUT 12 CUPS ½ cup (1 stick) butter 1 cup light brown sugar ¼ cup light corn syrup 2 Tbsp. bourbon 2 tsp. kosher salt ½ tsp. cayenne pepper ¼ tsp. baking soda 12 cups popped popcorn (preferably stovetop) 8 slices cooked bacon, crumbled 1 cup cashews • Preheat the oven to 300 degrees. Line a baking sheet with foil and grease with cooking spray. • Melt the butter in a large stockpot over medium-high heat. Stir in the brown sugar and corn syrup. Bring the mixture to a rolling boil, then reduce the heat to medium-low and let simmer undisturbed 4 minutes. Stir vigorously, then continue simmering, stirring every 30 seconds until the mixture turns amber, 4 to 6 minutes. Remove from heat. • Stir in the bourbon, salt, cayenne and baking soda, then gently stir in the popcorn, bacon and cashews until evenly coated. • Spread the popcorn on the baking sheet in an even layer and bake 15 to 20 minutes, stirring every 5 minutes. • Spread out the popcorn on wax or parchment paper and let cool at least 15 minutes, stirring occasionally to break up clumps. Serve immediately or cover and store up to 5 days.
Guide to the Holidays 2017
½ cup dark brown sugar 2 tsp. kosher salt 1 tsp. smoked paprika ½ tsp. cayenne pepper ½ tsp. chile powder ½ tsp. freshly ground black pepper ½ tsp. Old Bay 1 large egg white 4 cups (about 1¼ lbs.) mixed whole almonds, pecans and cashews • Preheat the oven to 300 degrees. Grease a rimmed baking sheet with oil or nonstick cooking spray. • In a medium bowl, stir together the sugar, salt, paprika, cayenne, chile powder, pepper and Old Bay. • In a large bowl, lightly beat the egg white until slightly foamy. Stir in the sugar mixture until smooth. • Fold in the nuts until evenly coated. Spread in an even layer on the baking sheet and bake until toasted, about 25 minutes. Let cool, stirring every few minutes to prevent sticking. • Break up any remaining clumps and serve or store in an airtight container at room temperature up to 1 week.
ROASTED ARTICHOKES WITH GARLIC AIOLI 8 SERVINGS 4 10- to 12-count cans baby artichokes ¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste Garlic aioli, for dipping (recipe follows) • Preheat the oven to 425 degrees. Line a baking sheet with foil, then grease with nonstick cooking spray. • Drain the artichokes and pat very dry. In a large bowl, combine the artichokes, olive oil, salt and pepper. Toss to coat evenly, then place the artichokes on the baking sheet in a single layer. • Roast until the artichokes brown on the bottoms and edges, 10 to 15 minutes. Serve with garlic aioli.
GARLIC AIOLI ABOUT ¾ CUP 2 garlic cloves Kosher salt, to taste 1 large egg yolk 2 tsp. lemon juice ½ tsp. Dijon mustard ¼ cup extra-virgin olive oil 3 Tbsp. vegetable oil Freshly ground black pepper, to taste • Using a large knife, mince the garlic. Sprinkle with salt and use the side of the knife to press the garlic into a paste. • In a small bowl, whisk together the egg yolk, lemon juice and mustard. Add the olive and vegetable oils a few drops at a time, whisking constantly until incorporated and emulsified. Whisk in the garlic paste, salt and pepper. If the aioli is too
thick, whisk in 1 to 2 drops of water. Cover and chill until ready to serve.
sides
WINTER SALAD 8 SERVINGS 2 cups walnuts ¹∕³ cup maple syrup ½ tsp. kosher salt, plus more to taste ¼ tsp. cinnamon Pinch of crushed red pepper flakes ¹∕³ cup olive oil ¼ cup balsamic vinegar 1 Tbsp. fig preserves Freshly ground black pepper, to taste 6 cups mixed baby kale and spinach 2 cups arugula 1 cup dried cranberries 1 cup pomegranate seeds 8 oz. crumbled goat cheese • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. • In a medium bowl, toss together the walnuts, maple syrup, ½ teaspoon salt, cinnamon and red pepper flakes. Spread in an even layer on the baking sheet and bake, stirring 2 or 3 times, until golden and toasted, 15 to 25 minutes. Place the walnuts on parchment in a single layer to cool. • In a small bowl, whisk together the olive oil, balsamic, fig preserves, salt and pepper. Set aside. • In a large serving bowl, combine the mixed greens, arugula, cranberries, pomegranate seeds and cooled walnuts. Add the goat cheese, drizzle with the balsamicfig dressing to taste and gently toss.
saucemagazine.com I SAUCE MAGAZINE I 15
SIDES Whether you want to take your meal to the next level or need to win the it’s-not-acompetition potluck, sides like these spiced carrots have you covered.
spiced with
carrots
carrot
top
gremolata R E C I P E O N P. 17
16 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
SPICED CARROTS WITH CARROT TOP GREMOLATA 6 TO 8 SERVINGS 2 lbs. (3 bunches) small carrots with tops 2 large shallots, thinly sliced 3 Tbsp. extra-virgin olive oil 2 tsp. cumin Kosher salt and freshly ground black pepper, to taste 2 Tbsp. lemon juice ¼ cup chopped cilantro ½ jalapeno, minced 1 tsp. lemon zest • Preheat the oven to 425 degrees. Remove the carrot tops and set aside. • On a rimmed baking sheet, toss together the carrots, shallots, olive oil, cumin, salt and pepper. Roast, stirring occasionally until the carrots are tender and golden, 20 to 25 minutes. • Drizzle the carrots with the lemon juice and toss to coat, then transfer to a platter. • Finely chop the carrot tops. In a small bowl, make a gremolata by combining ½ cup chopped carrot tops, the cilantro, jalapeno and lemon zest. • Sprinkle the gremolata over the carrots and serve.
ROASTED BROCCOLI WITH KALAMATA OLIVES 8 TO 10 SERVINGS 3 heads broccoli, cut into florets 1 cup extra-virgin olive oil 1 cup pitted Kalamata olives, roughly chopped 4 garlic cloves, thinly sliced 1 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper, to taste 1 cup grated Parmesan
Guide to the Holidays 2017
Juice of 1 lemon Freshly grated nutmeg, to finish • Preheat the oven to 400 degrees. Line a baking sheet with foil, and grease with a little olive oil. • In a large bowl, combine the broccoli, olive oil, olives, garlic, red pepper flakes, salt and pepper. Toss until well coated, then place on the baking sheet in an even layer. • Roast until the broccoli is tender and starts to turn golden-brown on the edges, 20 to 25 minutes. • Place on a serving platter and finish with the Parmesan, lemon juice and a sprinkle of nutmeg.
VEGAN CREAMED SPINACH 8 SERVINGS 1 Tbsp. coconut oil 1 Tbsp. olive oil 1 small onion, chopped 2 garlic cloves, minced 2 lbs. fresh spinach, chopped 1 12-oz. package firm tofu ½ cup soy milk ½ tsp. garlic powder Kosher salt and freshly ground black pepper, to taste • In a large skillet, warm the coconut and olive oils over medium heat. Stir in the onion and garlic and cook until soft and translucent, but not brown, 3 to 5 minutes. Add the spinach and cook, stirring frequently, until wilted, about 5 minutes. • Meanwhile, place the tofu, soy milk, garlic powder, salt and pepper in a blender, and puree until smooth. • Stir the tofu mixture into the spinach and cook until warmed through. Adjust the seasoning to taste and place in an oven-safe baking dish. Keep warm until ready to serve, or cover and refrigerate up to 2 days ahead. (To reheat, bake the dish in a
325-degree oven until bubbling, about 20 minutes.)
SLOW-COOKER MASHED POTATOES 10 TO 12 SERVINGS 5 lbs. russet or Yukon Gold potatoes, peeled and cubed ½ cup chicken broth ½ cup half-and-half 2 garlic cloves, minced 1 8-oz. package cream cheese 1 cup sour cream ½ to ¾ cup softened butter, sliced Kosher salt and freshly ground black pepper, to taste • In the insert of a slow cooker, combine the potatoes, broth, halfand-half and garlic. Cover and cook on low until the potatoes are fork tender, 4 to 8 hours. • Using a masher or hand mixer, mash the potatoes. Add the cream cheese, sour cream, butter, salt and pepper and mix well. Taste and adjust seasonings, then set the slow cooker to warm until ready to serve.
mains
BRAISED SHORT RIBS WITH HORSERADISH 8 TO 10 SERVINGS ¾ cup flour 8 (5 to 6 lbs.) boneless beef short ribs Kosher salt and freshly ground black pepper, to taste ¼ cup plus 2 Tbsp. olive oil 3½ Tbsp. finely chopped rosemary, divided 2 large carrots, cut into ½-inch pieces 2 celery stalks, cut into ½-inch pieces 2 large onions, roughly chopped 1½ cups dry red wine
2 cups beef stock, plus more if needed 1 tsp. Worcestershire sauce Juice and zest of 1 lemon 1 bunch Italian parsley, finely chopped ¼ cup rosemary leaves, finely chopped 2 large garlic cloves, crushed and finely chopped ½ cup freshly grated horseradish root or ¹∕³ cup prepared horseradish • Place the flour in a shallow bowl. Season the short ribs with salt and pepper, then dredge in the flour and shake off the excess. • In a large Dutch oven over medium-high heat, warm 1 tablespoon olive oil until hot but not smoking. Add 1¾ tablespoons finely chopped rosemary and 4 ribs to prevent crowding. Brown the ribs on all sides, 5 to 7 minutes, then transfer to a plate. Repeat with 1 tablespoon olive oil, and the remaining 1¾ tablespoons rosemary and 4 ribs. • Reduce the heat to medium and add the carrot, celery and onion. Season with salt and pepper and cook, stirring frequently, until golden brown, about 15 minutes. • Increase the heat to medium-high and deglaze by adding the wine and scraping up browned bits from the bottom of the Dutch oven with a wooden spoon. Add the stock and Worcestershire and bring to a boil. • Return the ribs to the Dutch oven. If the ribs are not covered with liquid, add just enough beef stock to cover. • Reduce the heat to low, cover the Dutch oven and simmer until the meat is fork tender and begins falling off the bone, about 2 hours. Let cool completely. Prepare the meat for serving, or refrigerate in the covered Dutch oven up to 2 days. • About 1 hour before serving, combine the lemon zest, parsley, ¼ cup rosemary, garlic and salt
saucemagazine.com I SAUCE MAGAZINE I 17
MAINS Fast and easy doesn’t have to mean plain and boring. It might take a bit of convincing, but try substituting short ribs for your Hanukkah brisket. The bright, meaty flavors are the same, but the texture is more luscious and less stringy. Lasagna is a Christmas Eve tradition in our house, but this year we’re mixing it up with a wild mushroom version.
slow-cooker mashed
potatoes
and
and
hot
roast
fast
turkey
R E C I P E S O N P. 17 A N D 19
host with the
most 18 I SAUCE MAGAZINE I saucemagazine.com
Rocking the kitchen choreography is only one part of great hospitality. Having something for everyone can be effortless with recipes like decadent kosher short ribs, vegetarian wild mushroom lasagna and vegan creamed spinach (the secret is silken tofu – no one needs to know). Bonus: all can be made up to two days ahead. But even when you’re cooking all week, finding the time and space to make your dream menu can be a big problem. For a stress-free holiday, free up your stovetop and save that premium oven space with recipes like slow-cooker mashed potatoes and by using your grill (set to low) to keep dishes warm. You’ve got this. Guide to the Holidays 2017
to taste in a small bowl. Stir in the lemon juice, horseradish and the remaining ¼ cup olive oil until well combined. Set aside. • Remove the layer of fat from the meat, and, if desired, remove the bones. Place the meat on a plate and set aside. • Place the Dutch oven over mediumhigh heat and bring the sauce to a boil. Reduce the heat to a simmer and return the meat to the sauce. Continue to cook until the meat is heated through, about 20 minutes. Transfer meat to a platter, cover and keep warm. • Increase the heat to medium-high and reduce the liquid, stirring occasionally, until slightly thickened, 20 to 25 minutes. Spoon the sauce over the meat, top with the horseradish-herb mixture and serve.
Cooking this dish a day or two ahead makes it easy to just lift off excess fat that hardens on top.
HOT AND FAST ROAST TURKEY 10 TO 12 SERVINGS 1 10- to 13-lb. turkey, thawed 2 Tbsp. olive oil Kosher salt and freshly ground black pepper 1 lemon, quartered (optional) 1 onion, quartered (optional) Fresh herbs (optional) Chicken broth • Place the oven rack on the lowest or second lowest position and preheat the oven to 475 degrees. • Remove the pop-up thermometer and any trussing from the turkey and discard. Remove the giblets and
Guide to the Holidays 2017
neck, reserving for gravy, if desired. • Rub the turkey with the olive oil and season well with salt and pepper. Pull the wing tips away from the body, twist them and tuck them backward near the neck. Cover the end of each drumstick with foil. Stuff the cavity with lemon, onion and herbs, without filling completely, if desired. • Place a U- or V-shaped roasting rack in the bottom of a roasting pan. Put the prepared turkey on the rack, making sure the bird doesn’t rest on the bottom of the pan. Add 1 to 2 inches broth to the pan to prevent smoking. • Roast until the internal temperature in the thickest part of both the thigh and the breast reaches 160 degrees, 50 to 75 minutes. Rotate the pan halfway through for even cooking. If the turkey is browning too quickly, cover loosely with foil. If the drippings start to smoke, add more broth. • Remove from the oven and cover completely with foil. Let rest until the internal temperature reaches 165 degrees, 30 to 45 minutes, then carve. Use the juices from the bottom of the pan to make gravy, if desired.
TURKEY COOK TIMES TURKEY WEIGHT
COOK TIME
10 to 13 pounds
50 to 75 minutes
13 to 16 pounds
1¼ to 1¾ hours
16 to 19 pounds
1½ to 2 hours
19 to 22 pounds
1¾ to 2¼ hours
22 to 24 pounds
2 to 2 ½ hours
WILD MUSHROOM LASAGNA 8 SERVINGS ¾ cup extra-virgin olive oil, divided 4 large shallots, minced 2 lbs. wild mushrooms (oyster, shiitake, cremini, baby bellas), sliced 1 cup dry white wine 4 Tbsp. butter or herb oil 3 large garlic cloves, minced 4 Tbsp. flour 3 cups half-and-half 1 cup grated fontina, divided 1 cup grated Gruyere, divided ½ tsp. freshly grated nutmeg Kosher salt and freshly ground black pepper, to taste 1 8-oz. ball fresh mozzarella, grated 2 9-oz. boxes no-boil lasagna sheets 1 cup freshly grated Parmesan • Preheat the oven to 350 degrees. • In a large pan over mediumhigh heat, warm ¼ cup olive oil. When the oil begins to shimmer, add half the shallots and saute, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and toss to coat. Cook until the mushrooms begin to color but are still plump, 12 to 15 minutes. Add the white wine to deglaze the pan and continue to cook until the mixture is syrupy, 5 to 7 minutes. Place the mushrooms in a large bowl and set aside. • Make a bechamel by melting the butter in a saucepan over medium heat. When the butter foams, add the remaining shallots and cook until they begin to turn translucent, about 5 minutes. Add the garlic and stir to combine. Cook until the garlic has started to soften,
then sprinkle in the flour and stir to combine. Cook until the mixture turns light brown and smells nutty, 5 to 7 minutes. Slowly add the half-and-half, whisking constantly. Cook until the sauce is thick and creamy, 3 to 5 minutes. • Add ¼ cup fontina, ¼ cup Gruyere, the nutmeg, salt and pepper and stir to combine. Reserve 1 cup bechamel, and pour the rest over the mushrooms. Stir to combine. • Assemble the lasagna by spreading the reserved bechamel in the bottom of a 9-by-13-inch baking pan. Place a layer of lasagna sheets over the sauce, being careful not to overlap. Layer about one-third of the mushroom mixture over the pasta, and sprinkle with one-third of the fontina and Gruyere. Add another layer of pasta, and top with about one-third of the mozzarella. Repeat until the pan is full. • Top with remaining cheeses and the Parmesan. Cover with a buttered sheet of foil and refrigerate up to 2 days (remove 30 minutes before baking) or bake immediately 45 minutes. Remove foil and continue baking until golden and bubbling. story continues on p. 20
On this month’s Sound Bites Sauce contributor Marianne Moore, editor Heather Hughes and art director Meera Nagarajan reveal their tips, tricks and time-tested recipes for an effortless holiday party. Tune in to St. Louis on the Air on 90.7 FM in November and get the answers to your entertaining conundrums.
saucemagazine.com I SAUCE MAGAZINE I 19
DESSERTS Host smarter, not harder. Dessert is one of the easiest things to outsource for the holidays. Pick up favorites like pecan pie from Sugaree Baking Co., or opt for classics reimagined by the elaborate French pastry wizards at Nathaniel Reid Bakery (like the ones pictured here). If you’re on the fence of the great pie-cake debate, have it all with the Pake from La Patisserie Chouquette, a cake/pie hybrid that layers toasted buttercream between eggnog cheesecake, spice cake, pumpkin pie and bourbon-pecan pie.
pumpkin pie apple pie
pecan pie
G E T
I T
Nathaniel Reid Bakery 11243 Manchester Road, Kirkwood, 314.858.1019, nrbakery.com La Patisserie Chouquette 1626 Tower Grove Ave., St. Louis, 314.932.7935, simonefaure.com Sugaree Baking Co. 1242 Tamm Ave., St. Louis, 314.645.5496, sugareebaking.com
20 I SAUCE MAGAZINE I saucemagazine.com
Guide to the Holidays 2017
Guide to the Holidays 2017
saucemagazine.com I SAUCE MAGAZINE I 21