Tag: thanksgiving

Garam Masala and Cilantro Roast Turkey Breast

This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!

1 8-9 pound turkey breast
½ stick butter, room temperature
2 large garlic cloves, grated
Zest of two lemons, save the lemons for the cavity
2 teaspoons salt
1-2 teaspoons garam masala
½ cup cilantro, chopped
Salt
Pepper
3 to 4 bacon strips
1 cup baby carrots
1 large onion, cut into quarters
4 to 5 garlic cloves, skins on
1 to 2 cups homemade turkey stock

Preheat oven to 350 degrees F (preferably convection)

Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.

Tamarind Glazed Turkey

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

2 cups chicken broth
2 cups orange juice
1 tablespoon tamarind concentrate
2 tablespoons orange zest
½ cup brown sugar
1 teaspoon salt
1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

1 stick unsalted butter, room temperature
2 teaspoons salt
5 garlic cloves, minced
Zest of 2 navel oranges
Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

2 to 3 cups chicken stock
2 5 to 6 pounds turkey breasts
12 carrots
Salt
Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

4 cups homemade or store bought turkey stock
1 large shallot, chopped
2 garlic cloves, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
Salt
Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Manchego Smoked Paprika Mashed Potatoes

4 pounds Yukon gold potatoes, peeled and cut into small squares
Salt
3 garlic cloves
4 tablespoons butter
¾ to 1 cup half and half
2 cups shredded Manchego cheese, grated
1 teaspoon smoked paprika
Pepper
½ cup green onion, chopped
½ cup cilantro, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

Apple Cranberry Salad

Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…

4 cups mixed greens
1 large honey crisp apple, sliced thin
½ cup dried cranberries

Dressing

1 large navel orange, juiced
2 tablespoons apple cider vinegar
1 teaspoon honey
3 tablespoons extra virgin olive oil
Salt
Pepper

In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.

In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.

Apple Cardamom Trifle

I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…

Apple Filling

3 tablespoons unsalted butter
4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
1 cinnamon stick
3 cardamom pods, seeds taken out and crushed
½ cup sugar
½ cup apple cider
Juice of half a lemon

Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.

Vanilla Custard (Gale Gand Recipe)

2 cups 2% milk
½ vanilla bean, split lengthwise
6 egg yolks
2/3 cup granulated sugar
¼ cup cornstarch
1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.

Cinnamon Whipped Cream

8 oz Mascarpone cheese
1 cup whipped cream
2-3 tablespoons powdered sugar
1-2 teaspoons powdered cinnamon

Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.

One pound cake, sliced, divided into two layers
One trifle bowl

Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.

Spiced Fig Compote

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

1 cup dried figs, sliced
½ cup orange juice
Juice of one lemon
2 tablespoons honey
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Roasted Garlic and Cilantro Mashed Potatoes

This was a big hit! I added delicious roasted garlic, cilantro and green onions. I blended the aromatics with half and half and milk. I then added this delicious green sauce to the cooked potatoes. To make it even yummier, I added some grated cheese inside and on top. Everyone loved it!

1 large head of garlic, top trimmed, wrapped in aluminum foil, drizzled with olive oil

Roast the garlic in a 400 degrees F oven for 30 to 40 minutes. Let it cool and squeeze the soft garlic out and keep aside.

1 cup cilantro, chopped
4 to 5 green onions, chopped
¾ cup half and half
¼ cup extra virgin olive oil
1 cup milk
2 teaspoons salt
Soft roasted garlic

Place the cilantro, green onions, half and half, olive oil, milk, salt and garlic in a blender. Blend till smooth.

Preheat oven to 350 degrees F.

3 pounds baby yellow potatoes, peeled and cut in half
1 cup plus ½ cup shredded pepper cheese

Cover with water and bring to a boil. Simmer till soft. Drain and put through a food mill or potato ricer. Transfer the mashed potatoes back to the saucepan. Add the cilantro sauce and mix well. Add one cup shredded cheese and mix well. Transfer to a serving bowl and top with ½ cup cheese. Bake in oven covered for 30 minutes, take the aluminum foil off and bake for another 15 minutes or till the top is golden brown. Serve hot.

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