Thanksgiving

Apples to Apples!

It's a bumper year!  Suggestions for using apples in all your culinary endeavors...

from our partners at Early Morning Farm!

Salads

Kale, Apple, Celery Salad adapted from Food Republic

6 kale leaves, stems removed, sliced thinly
3 stalks celery, sliced on an angle
handful of celery leaves – optional
1 apple, cored and sliced
1/2 a lemon
4 oz crumbled goat cheese
1/3 cup chopped walnuts
8 dried and pitted dates, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
pinch of kosher salt

Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon dijon mustard
salt and pepper

Squeeze the lemon over the apples and toss to coat them in lemon juice and prevent browning. 

Massage the kale. Place the kale leaves in a large bowl with the apple cider vinegar, tablespoon of olive oil, and pinch of kosher salt. Squeeze the kale with your hands, and massage for 1 minute. Add the celery and celery leaves to the salad, toss with the dressing.

Make the dressing. Combine the dressing ingredients in a jar and whisk or shake to combine. Taste and add salt and pepper to your liking.

Make the salad. Toss the greens with the dressing, arrange the apples, dates, and cheese on top.

*can be made in advance, the salad will be fine pre-dressed, since kale is much sturdier than lettuce. Keep the toppings separate.


Entrees

Pasta with Sausage, Brussels Sprouts, & Apple

8 oz flat curly pasta
1 apple, cored and diced
1 lb Brussels sprouts, stems removed, sliced into shreds
1 lb sausage (T-burg Grillers recommended)
1/2 cup fresh grated Parmesan
juice from 1/2 a lemon
1-2 tablespoons olive oil
salt and pepper

Boil the pasta to al dente according to package directions. When the pasta is ready scoop about a cup of water out of the pot, then drain the pasta. Set aside the pasta and water.

Heat a large pot (dutch oven or sauté pan) over medium heat. Add a splash of olive oil, then squeeze the sausage from the casings right into the pan. Use a spatula to break the sausage into crumbles. Cook, stirring frequently until the sausage is cooked through. Remove from the pan with a slotted spoon and reserve.

Add a splash more oil to the pan, keep the heat on mediumthen add the Brussels sprouts and a pinch of salt. Cook for about 3 minutes, stirring frequently then add the apple and cook 2-3 minutes more until the sprouts are bright green, but starting to soften. The apple should still hold its shape. (If you want the apple to be softer, just add it in at the beginning) Add the pasta and sausage into the pan, stir, and pour in about 1/4 cup of the pasta water with the cheese. Stir to combine, and add more pasta water if necessary. Turn off the heat and add the lemon juice, with salt and pepper to taste. Serve the pasta warm with fresh grated cheese over the top.

Vegetarian Variation: Omit sausage or sub vegetarian sausage, walnuts, or chickpeas. Add minced garlic and olive oil.


Dessert!

Apple-Cranberry Winter Squash Galette

Galette Dough
1 1/4 cup flour
1 stick butter, very cold
1 tablespoon sugar
1/2 teaspoon salt
4 – 6 tablespoons ice cold water

Filling
2 apples
1 small butternut squash
1/2 cup fresh cranberry
zest and juice from 1/2 lemon

Crumble
1/2 stick butter
1/4 cup flour
1/4 cup brown sugar

Glaze
1 egg yolk + 1 tablespoon, milk, cream, or half/half

Make the galette dough: Mix the flour, salt, and sugar together in a medium-sized bowl. Cut the butter into cubes, then use 2 butter knives, a pastry cutter, or 2 forks to “cut” the butter into the flour. The butter and flour together should resemble crumbly peas. Use your fingers to work it in if necessary, just work quickly so the butter stays cold. Stir the water in a tablespoon at a time with a spatula. When the dough comes together into a shaggy ball, shape it into a disc, wrap in plastic wrap, and refrigerate for one hour.

Make the filling: Peel, core, and thinly slice the apples. Toss the apples with the lemon zest and juice. Slice the neck off of the butternut squash, reserve the cup for another recipe. Peel the neck of the squash and thinly slice. You’ll want about 1 cup of slices (just stack them up in a measuring cup).

Make the crumble: Cut the butter into small cubes, combine the sugar, flour and butter in a small bowl. Use your fingers to work the butter into the flour and sugar. You should have a crumbly mixture.

Preheat the oven to 400°F

Assemble the galette: Unwrap the chilled dough and sprinkle flour over a clean countertop and rolling pin. Roll the dough into a large, round shape with jagged edges. Transfer the dough to a parchment lined baking sheet. Alternate the apples and winter squash around the center in a ring, leave a 2 inch border all the way around. Layer any remaining apple and squash slices in the center. Scatter the cranberries over the top, then the crumble. Fold the edges of the dough over the filling, creasing and folding as necessary. Whisk the egg yolk and milk together and brush all over the crust. Bake for 40 – 45 minutes until the crust and crumble are golden.

Cinnamon Ice Cream

2 cups half and half
1 cup cream
1/2 cup honey
2 cinnamon sticks
1 teaspoon vanilla
1 tsp ground cinnamon

Use a rolling pin to crush the cinnamon sticks into pieces, then place the honey, half and half, cream, vanilla, and cinnamon sticks in a saucepan. Bring to a simmer, then turn off the heat and cover. Let sit for 1 hour. Chill completely – preferably overnight.

Pour the mixture through a mesh strainer, then whisk in the teaspoon of ground cinnamon. Churn in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze to harden.

Makes about 1 quart.

Coconut Butternut Squash Soup

from our partners at Early Morning Farm

Coconut Butternut Squash Soup

2 medium size butternut squash
1/2 cup apple cider or dry white wine
4 garlic cloves, peeled (or more if you like!)
1 inch ginger, cut into 4 slices (or more if you like!)
4 whole dried chilies
14 oz can coconut milk, 1/4 cup reserved for garnish
2 – 4 cups chicken or vegetable stock
1 onion
juice and zest from 1/2 a lime

Optional:
1 tablespoon curry paste
1 hot pepper
dried coconut for garnish

Preheat oven to 425°F

Slice each butternut squash in half lengthwise, and scoop out the seeds. Score the flesh of the neck, and prick the skin with a fork all over. Stuff a garlic clove, slice of ginger, and dried chile in the cup of each squash half. Flip the squash skin side down onto an oiled or parchment lined baking sheet. Bake for 30 – 40 minutes until soft and collapsing.

Dice the onion. If using the pepper, slice in half and remove the seeds and membranes. Mince the pepper. Heat a tablespoon of olive oil in a stock pot over medium heat. Add the onion and pepper, sauté, stirring occasionally until the onion starts to turn translucent. Add the wine or cider and simmer until reduced by half, turn off the heat.

Scoop the squash from the skin or peel the skin from the squash. Add the squash, curry paste, coconut milk, and 2 cups of the stock to the pot. Purée the soup with an immersion blender or in a blender until smooth and creamy. Add more stock if necessary to desired consistency.

Return the soup to the stove and bring to a simmer, simmer for about 10 minutes. Stir in the juice and zest from half a lime, then taste and adjust salt or lime if necessary.

Serve soup with a drizzle of coconut milk, dried coconut flakes, and a pinch of lime zest if desired.

Turkey Recipe Options- For Defrosting, Brining, Rubbing and Roasting

Brine Recipe, shared by Shelterbelt Farm

Brining is more art than science – you may replace the sugar with honey or maple syrup, add apple cider, broth, beer, or coffee in place of some of the water, and add whatever spices or herbs you prefer. For best results, allow the turkey to soak in the brine for 18-24 hours before cooking – so make sure you have on hand a pot, cooler, tub, or other vessel for chilling and soaking the whole bird!

Here’s the very basic recipe. (Use these amounts as a ratio. You will likely need more than 1 gal. of water to fully cover the turkey, so adjust the other amounts accordingly):

  • 1          cup kosher salt or sea salt
  • 1/4       cup table sugar or brown sugar
  • 1          gallon water (or other liquid)
  • 5          cloves garlic, crushed or whole
  • 2-3       Tbs. dried oregano, parsley, thyme, rosemary

1.      Combine water, salt, sugar, garlic, and herbs in a large pot and heat just until salt and sugar are dissolved.

2.      Let come back to room temperature (add ice cubes to cool faster if desired)

3.      Place turkey in a pot, tub, large plastic bag, or other vessel.

4.      Pour brine over it and cover. Refrigerate for 18-24 hrs. (this time of year, you can leave it outside overnight, but be sure to bring it in during the day if it gets warmer than 35-40 degrees outside)

5.      Remove turkey from brine and rinse well (otherwise you will have very salty gravy later!)

6.      Prepare turkey using your favorite cooking method. Stuffed turkeys weighing between 13 and 22 lbs will take 3.5-5 hrs to cook at 325 F. The safest way to ensure that it’s properly cooked is to use a meat thermometer. It should register 170-175 F in the thigh when done.

Roast Turkey With Butter Rub, from America's Test Kitchen

If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 11⁄2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving.

If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions below for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.

If you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe.

Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy (if making), tailpiece removed

Herb Paste
1-1/4 cups roughly chopped fresh parsley leaves
4 teaspoons minced fresh thyme leaves
2 teaspoons roughly chopped fresh sage leaves
1-1/2 teaspoons minced fresh rosemary leaves
1 medium shallot, minced (about 3 tablespoons)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated zest from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. For the Turkey and Brine: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.

2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).

3. For the Herb Paste: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.

4. To Prepare the Turkey: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet.

5. Using hands, carefully loosen skin from meat of breasts, thigh, and drumsticks. Using fingers or spoon, slip 1-1⁄2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.

6. Using sharp paring knife, cut 1-1⁄2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.

7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.

8. To Roast the Turkey: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.

9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.

from The Cook's Illustrated Cookbook