Bear Cuisine

Thanksgiving Day

One of my regular readers wanted to know if there would be a photo of stacks of dishes and all the animals in our house,two-footeds and four-footeds, crashed in a deep food-induced torpor. Alas, no one available to take that picture. I can report, however, that the turkey was, for all practical purposes, perfect, the Spinach Gratin outstanding and the pie a superb combination of sweet and tangy.  I have to say that this was one of the easiest Thanksgiving meals I ever prepared and all of our guests attested to its goodness. For all our many blessings we give great thanks.

Katie Harlow who made two fabulous pies for our feast-- a mincemeat and a sweet potato pie. 

Three pies for dessert. Bet you wish you had shared dinner with us.

Joseph Sabella, Katie's husband, who was the perfect, appreciative guest. He is also an all-around great guy. 

Maggie and Sylvia who brought the wine and their always delightful selves to this gathering.

Our children,Hallie and Rachel, were absent for all these pictures because they were watching television in another room. But they did make it to the table for this picture.

Even though the table looks full, there is always room for one more. Won't you join us?

Thanksgiving Countdown:Thanksgiving Day

All that is left is to make the pie and cook the turkey. 

BUTTERMILK PECAN PIE

(8 servings)

• 1 unbaked pie crust (see perfect Pie Dough: 7/23/08)
  
• 1 1/2 cups pecan halves
  
• 1/2 cup unsalted butter, at room temperature
  
• 1 1/4 cups granulated sugar
  
• 1/4 cup firmly packed golden brown sugar
  
• 2 teaspoons vanilla extract
  
• 3 large eggs
  
• 3 tablespoons all purpose flour
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  

Position an oven rack in the center of the oven and preheat to 350 degrees. Line a 9-inch deep-dish pie plate with the pie crust. Arrange the pecans on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden brown and aromatic. Chop the pecans coarsely, leaving some in halves and others in quarters. Decrease the oven temperature to 300 degrees F.

Using a mixer fitted with a paddle attachment, cream the butter with both sugars in a large bowl on medium-high speed until fluffy. Add the vanilla and then the eggs, one at a time, beating for 20 seconds on medium speed after each addition. Add the flour and salt and beat until incorporated, about 20 seconds. Add the buttermilk and beat for 20 seconds longer, until the batter is well mixed. Stir in the pecans. Pour the batter into the unbaked pie crust and bake for 1 hour and 20 minutes. Cool the pie at least 30 minutes before serving.

(Rebecca Rather. The Pastry Queen)

PERFECT ROAST TURKEY

(serves 8)

• 1 fresh turkey (12 pounds)
  
• Kosher salt
  
• Freshly ground black pepper
  
• 1 large bunch of fresh thyme
  
• 1 lemon,halved
  
• 3 Spanish onions
  
• 1 head garlic, halved crosswise
  
• 4 tablespoons butter, melted
  
• 12 cup good olive oil
  
• 8 carrots, peeled and cut into 2-inch chunks
  
• 10 red new potatoes, halved
  
• 3 head fennel, fronts removed, cut into wedges through the core
  

Preheat oven to 350 degrees.

Wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity withy the thyme, lemon and one of the onions (quartered) and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey Peel and slice the remain onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables.

(Ina Garten. Barefoot Contessa Parties)

Thanksgiving Countdown:Day 4

On this day I make things that begin with S--Spinach Gratin and Stuffing.

First the stuffing.

CORNBREAD STUFFING

• 10 tablespoons butter
  
• 1 1/2 cups finely chopped onions
  
• 1 1/2 cups finely chopped celery
  
• 1 pound well-seasoned sausage meat
  
• Liver of the turkey,finely chopped
  
• 8 cups coarsely crumbled corn bread (one recipe Jeanne Owens' Corn Bread. see Thanksgiving Countdown: Day 3)
  
• 1 cup chopped pecans
  
• 1 cup chopped cranberries
  
• salt to taste
  
• 2 teaspoons freshly ground pepper
  
• 1 teaspoon thyme
  
• 1 teaspoon sage
  
• 1/4 cup finely chopped parsley
  
• 1/2 cup Madeira
  

Saute the onion and celery in the butter in a large skillet until they are just pale gold. Remove to a mixing bowl. Add the sausage to the skillet, break it up with a fork, and let it cook several minutes over medium heat. When it is lightly browned, add the chopped liver. Brown it for 2 to 3 minutes with the sausage meat, and add it to the onions in the bowl. Add the corn bread , pecans, cranberries, salt, pepper and the rest of the seasonings. Mix well with the hands and add the madeira. Taste for seasoning and stuff the bird.

When I make the stuffing ahead of time, I don't add the Madeira until I am ready to cook it. For the past several years, i have cooked the stuffing separately.

SPINACH GRATIN

(serves 8)

• 4 tablespoons unsalted butter
  
• 4 cups chopped yellow onions
  
• 1/4 cup all-purpose flour
  
• 1/4 teaspoon grated nutmeg
  
• 1 cup heavy cream
  
• 2 cups milk
  
• 3 pounds frozen chopped spinach, defrosted
  
• 1 cup freshly grated parmesan cheese
  
• 1 tablespoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 cup grated Gruyere cheese
  

Preheat the oven to 425 degrees.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

(Ina Garten. Barefoot Contessa Parties)

Thanksgiving Countdown:Day 3

So,today I make the cornbread for the stuffing (or dressing, if you prefer) and the Cranberry Relish. I have many recipes for cornbread, but this is the one I have used for many years for making the stuffing for the Thanksgiving Turkey. My nod to continuing tradition I suppose.

JEANNE OWEN'S CORN BREAD

• 1/2 cup sifted flour
  
• 1 1/2 cups yellow corn meal
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 3 teaspoons baking powder
  
• 3 eggs, well beaten
  
• 1 cup milk
  
• 1/4 cup cream
  
• 1/3 cup melted butter
  

Sift all the dray ingredients together in a mixing bowl. Add the eggs and milk and beat with a wooden spoon. Beat in the cream, and lastly the melted butter. Pour into an 8 1/2 x 11-inch well-buttered pan, and bake at 400 degrees approximately 15 to 18 minutes.

(from James Beard's American Cooking.)

CRANBERRY FRUIT CONSERVE

(makes 4 cups)

• 1 12-ounce bag of fresh cranberries, cleaned
  
• 1 3/4 cup sugar 
• 1 cup water 
• 1 Granny Smith apple, peeled, cored and chopped
  
• Grates zest and juice of 1 orange
  
• Grated zest and juice of 1 lemon
  
• 3/4 raisins
  
• 3/4 cup chopped walnuts or pecans
  

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool and serve chilled

(from Ina Garten's Barefoot Contessa Parties.)

Thanksgiving Countdown:Day 2

Today is the day to make the soup, brine the turkey and start on the gravy.

These squash and apples were beauties that I found at Saturday's Farmers' Market. They are the main ingredients in this classic soup combining butternut squash and apples.

BUTTERNUT SQUASH AND APPLE SOUP

(Makes 3 1/2 quarts)

• 2 tablespoons unsalted butter
  
• 2 tablespoons good olive oil
  
• 4 cups chopped yellow onions
  
• 2 tablespoons mild curry powder
  
• 5 pounds butternut squash
  
• 1 1/2 pounds sweet apples, such as McIntosh
  
• 2 teaspoons kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 2 cups apple cider
  

Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Process he soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

All that will be required on the day is gently reheating the soup and perhaps tweaking the seasoning.

BRINE

(for a 14 to 18 pound Turkey)

• 1 cup brown sugar
  
• 1/2 cup Kosher salt
  
• 1/2 gallon water
  
• 1 tablespoon orange zest
  
• 1/2 cup orange juice
  
• 1 bay leaf
  
• 3 thyme sprigs
  
• 1 sage sprig
  
• 15 black peppercorns
  

Place all ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. 

I will using a brining bag for this process.

Gravy

Place 8 cups of chicken stock in a stock pot. Put the turkey giblets in the pot. (Reserve the liver. This will be used in the stuffing.) Add salt, a few sage leaves and thyme sprigs. Cook gently until the giblets are tender. If you have some turkey wings, add these. They add to flavor of the finished stock.

When the giblets are tender, remove from the stock. Remove the herbs. Chop the giblets finely if you are going to return them to the stock. Refrigerate until Thursday.

When you are ready to finish the gravy, reheat the stock. Mix in 1/4 cup butter and 1/4 cup flour which you have previously mixed into a smooth mixture. Add a splash of sherry and cook until heated through and the floury taste is gone. Voila!