Category Archives: Recipes by Season

Cider-Brined, Sage-Rubbed Turkey Breast with Mulled Cider Glaze

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If you’re cooking for a couple (and want lots of leftovers) or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner. The brine makes the meat flavorful and moist, the rub gives an extra hit of savory flavor, and the glaze brings the sweet notes of the brine up to the fore.

cider-brined-turkey-breast

Brine:
2 quarts water
1 cup kosher salt
½ cup brown sugar
1 cinnamon stick
1 teaspoon cloves
1 teaspoon allspice
4 cups cold apple cider
Half of a bone-in turkey breast (3 to 3-1/2 pounds)

Rub:
1 tablespoon butter, softened
1 tablespoon minced shallots
1 tablespoon minced sage
freshly ground black pepper

Glaze:
1 cup cider
1 teaspoon allspice
½ teaspoon cloves
2 star anise

To make the brine, heat water, salt, sugar and spices in a large stock pot over medium heat just until  salt and sugar dissolve. Pour in cold cider. Submerge turkey, cover and refrigerate at least 6 hours or overnight.

Preheat oven to 375 degrees F.

Combine all the rub ingredients. Place a piece of parchment paper in the bottom of a roasting pan. Remove turkey from brine (discard brine) and place in pan. Pat thoroughly dry with a paper towel.

Wedge your fingertips just under the skin to carefully separate skin from meat. Use your fingers to smear the rub under the skin, then massage it (I find it easier to press on the skin to move the rub underneath, so the butter doesn’t stick to my fingers) to evenly coat the meat. Roast turkey 30 minutes.

While turkey is roasting, prepare the glaze. Bring  cider and spices to a boil in a small saucepan. Boil for 5-7 minutes or until the consistency of a light syrup.

When turkey has cooked 30 minutes, brush all over with glaze. Roast another 15-20 minutes (an instant-read thermometer should read 165F), glazing every 5 minutes.

Remove from oven and let rest for 15 minutes before carving.

Serves 8-12

* Carving Note: It’s easiest to cut the breast into nice, neat slices after you’ve sliced it off the bone. Turn the breast upside down to study the bone. Then carefully cut along it to release the meat. Turn the breast right side up again and cut against the grain into thick slices.

Pumpkin Tart with Maple Whipped Cream and Toasted Walnuts

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This is the Nourish version of a classic pumpkin pie. A Graham cracker crust is an easy option if you don’t feel like making pastry. If you don’t have pumpkin pie spice on hand, use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger. Bake the tart up to 2 days ahead, cool completely, and refrigerate. Toast the walnuts a day or two ahead and store them in an airtight container.  You can whip the cream on Thanksgiving morning and pop it in fridge.

Crust:
1 cup Graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
Cooking spray

Filling:
1 (15-ounce) can unsweetened pumpkin puree
2 large eggs
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
3/4 cup half-and-half

Remaining ingredients:
1/4 cup whipping cream
1 tablespoon maple syrup
2 tablespoons finely chopped toasted walnuts

Preheat oven to 350 F.

To prepare the crust, place crumbs, 3 tablespoons sugar and butter in a small bowl, tossing with a fork to combine. Use the bottom of a small glass to evenly press mixture into bottom and up sides of a 10-inch tart dish coated with cooking spray. Bake at 350 F for 10 minutes. Cool completely on a wire rack.

Increase oven temperature to 425 F.

To prepare the filling, place pumpkin puree and eggs in a large bowl; beat with a mixer until thoroughly combined. Beat in 3/4 cup sugar, flour, pumpkin pie spice, vanilla and salt. Beat in half-and-half. Pour filling into prepared crust. Bake at 425 F for 10 minutes.

Reduce oven temperature to 350 F (do not remove tart from oven). Bake 45 minutes or until filling is set. (Shield edges of tart with foil, if necessary, if they start to look too brown.) Cool completely on wire rack.

Place cream in a small bowl. Beat with a mixer until stiff peaks form. Beat in maple syrup. Cut tart into 8 wedges. Garnish each serving with 1 tablespoon whipped cream and about 1 teaspoon walnuts.

Serves 8

Wild Rice Salad with Pistachios & Golden Raisin Vinaigrette

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This make-ahead salad combines indigenous North American wild rice with the colors of fall. Not only will it save you prep time on Thanksgiving Day, it will add a vegan element to your menu that everyone can enjoy. Prepare the vinaigrette while the rice is cooking. Combine the rice with half the vinaigrette up to a day ahead; prep and refrigerate the remaining ingredients separately and toss them with the rice and remaining vinaigrette up to an hour before serving.

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Susie’s Breadcrumb Stuffing Recipe

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This is an updated version the stuffing recipe my mom always made for Thanksgiving dinner, only instead of Pepperidge Farm Herb-Seasoned Stuffing mix, I use a blend of whole wheat panko, sea salt, black pepper and fresh sage and thyme. (It would work with regular whole wheat breadcrumbs, too.) This recipe serves 8-10 and doubles easily for a bigger crowd. You can make the stuffing a day or two ahead, spoon it into a baking dish, cover and refrigerate. On Thanksgiving, spoon some pan drippings from turkey over the stuffing and pop it in the oven while the turkey rests.

1 (9-ounce) package whole wheat panko breadcrumbs (such as Ian’s)
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon sea salt, plus additional to taste
1 teaspoon freshly ground black pepper, plus additional to taste
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
2 tablespoons butter
1 cup finely chopped onion (1 medium)
1/2 cup shredded carrot (about 1)
1/2 cup finely chopped celery (about 2 stalks)
1/3 cup finely chopped parsley
1 large egg, lightly beaten
1-1/4 cups chicken stock
1/2 cup toasted walnuts
1/4 to 1/2 cup pan drippings from turkey

Preheat oven to 425 degrees F.

Combine first 7 ingredients; set aside.

Melt butter in a large saucepan over medium-high heat. Add onion, carrot, celery and a pinch of salt and pepper; saute 3 minutes or until tender. Stir in parsley; cook another minute. Remove from heat, and stir in the egg and chicken stock. Stir in panko mixture and walnuts. Transfer mixture to an 8-inch baking dish. Spoon 1/4 to 1/2 cup pan drippings from the turkey over the stuffing. Bake at 425 F for 25 minutes.

Serves 8-10

Celery Root, Potato and Apple Mash

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Celery root (celeriac) is a knobby, homely-looking root vegetable with mild celery flavor that pairs deliciously with apple and potato. Cutting the dense-textured celery root into smaller pieces than the potato ensures both finish cooking at the same time. Use any variety of apple for this recipe. I picked up the trick of simply mashing the potatoes and other veggies with a whisk from Jennifer Shaertl’s clever book, Gourmet Meals in Crappy Little Kitchens. Serve with our Spiced Pork Roast, Simplest Roast Chicken or Crispy Duck Breasts with Maple-Bourbon Sauce.

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Spiced Pumpkin Harvest Bundt Cake with Pecans

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By Linda West Eckhardt

Pumpkin makes a terrific addition to Bundt cake. It adds rich autumn flavor, plus fiber and vitamins A and C. Start with a fresh 2- to 3-pound sugar pumpkin or winter squash, cook it in the microwave until tender (about 10 minutes), then scrape out the flesh, peel and mash. Or even simpler,  use 1 (15-ounce) can of pumpkin (make sure you pick up pumpkin puree and not premade pumpkin pie filling). Buy the freshest nuts you can find; the cake will have a lovely caramel color and bright, complex flavor from the marriage of squash and spices dappled with this season’s nuts.

pumpkin bundt cakeCake:
4 large eggs
Nonstick cooking spray with flour (such as Spectrum Canola Spray with Flour)
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground cloves
1-1/4 cups canola oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 cups mashed pumpkin OR 1 (15-ounce) can unsweetened pumpkin puree
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
3/4 cup chopped toasted pecans

Glaze:
2 tablespoons butter, softened
2 ounces cream cheese, softened
1 cup powdered sugar
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
2 tablespoons chopped toasted pecans

Place eggs in a bowl of hot tap water (to quickly bring them to room temperature so they beat to maximum volume). Position oven rack in the middle of  oven. Preheat  oven to 350 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray.

To prepare cake, sift together flour and next 6 ingredients (through ground cloves) onto a sheet of wax paper.

Place oil and eggs in a large bowl. Beat with a mixer to combine. Add granulated sugar and vanilla; beat well. With the mixer running, gradually add flour mixture. Beat 2 minutes at low speed. Beat in pumpkin, zest and 1 teaspoon juice. Fold in 3/4 cup nuts.

Scrape batter into prepared pan (pan will be very full). Bake 50-60 minutes or until a toothpick comes out clean. Cool in pan 15 minutes. Place a wire rack on top of pan; carefully turn pan and rack to gently remove cake from pan. Cool cake on wire rack.

To prepare glaze, place butter and cream cheese in a medium bowl; beat with a mixer to combine thoroughly. Add powdered sugar, 2 teaspoons juice and 1/4 teaspoon salt. Mix thoroughly. Scrape glaze over the top of  still-warm cake and spread over the top with an offset spatula (glaze will drizzle down the sides of the cake). Sprinkle with 2 tablespoons nuts.

Serves 16

Linda West Eckhardt is a James Beard Award-winning author of more than 20 cookbooks, including Cakes from Scratch in Half the Time (Chronicle Books).

Super Succulent Five-Spice Pork Shoulder

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This ridiculously simple dish is a riff on Carnitas de Lia, another of an endless variation of “dry braises” you can make with your own mix of spices. I like to top bowls of Simple Udon Soup with a generous mound of shreds, or serve an Asian take on fajitas with scallion pancakes, plum sauce and griddled scallions.

2-1/2 tablespoons five spice powder
1 tablespoon coriander
½ to 1 teaspoon ground Szechwan pepper
2 tablespoons kosher salt
3–4 pound boneless pork shoulder roast

Preheat oven to 275. Mix together spices and salt in a small bowl. Take pork out of its netting and rub the spice mixture all over, getting it into the nooks and crannies.

Place pork in a Dutch oven, cover and bake in the oven for 3–1/2 to 4 hours, until pork falls apart with the touch of a fork.

Serves 12

Note: If you’d like to crisp up either medium-sized chunks or fully-shredded meat, saute in a bit of the pork fat or canola oil.

Maple Caramel Popcorn

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Think of this caramel popcorn recipe as Cracker Jacks with an upscale theme. I’m into Chinese five spice powder these days and like the bright note it lends to the caramel. If you don’t have it on hand, you can substitute ground cinnamon. Because this caramel is made with maple syrup and agave nectar, it doesn’t change color dramatically, so this is a good recipe to use a candy thermometer or digital thermometer. You can break this popcorn into bite-size pieces or form it into popcorn balls.

maple-caramel-popcorn-balls10 cups plain popped popcorn (about 1/2 cup unpopped)
3/4 cup dry-roasted peanuts
3/4 teaspoon sea salt
1/2 teaspoon Chinese five spice powder
1/4 teaspoon baking soda
1 cup sugar
3 tablespoons maple syrup
2 tablespoons raw organic blue agave nectar
2 tablespoons water
2 tablespoons butter
1 teaspoon lemon juice

Place popped popcorn and peanuts in a large, lightly oiled bowl. Combine salt, Chinese five spice and baking soda in a small bowl. Lightly oil 2 silicone spatulas or wooden spoons. Set aside.

Combine sugar and remaining ingredients in a small saucepan over medium heat. Bring to a boil. Place a heatproof bowl in the top of the saucepan for 2 minutes; the condensation will wash away any sugar that has crystallized on the side of the pan. Remove bowl. Cook sugar mixture until it registers 300 degrees F on a candy thermometer, about 10 minutes. Remove from heat and whisk in the salt mixture (the caramel will bubble).

Pour caramel over popcorn mixture. Toss to combine with two lightly oiled silicone spatulas. When the mixture begins to set (it should be cool enough to handle; otherwise wear a pair of latex gloves), lightly oil your hands and, working quickly, break it apart into bite-size pieces or form it into 2-inch balls. Place on a baking sheet to cool completely. Store in an airtight container for up to 5 days.

Serves 20-25

Apple Pie with Chinese Five Spice & Hazelnut Crumb Topping

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A few things set this apple pie apart. Sauteing the apples in browned butter, then letting them cook down with sugar, a touch of lemon juice and Chinese five spice results in a filling reminiscent of caramel apples. Chinese five spice powder is a blend of cinnamon, cloves, fennel, star anise and Szechuan peppercorns, and it lends the filling a bright note. You can substitute 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground ginger and cloves. Because the filling is cooked, this recipe calls for blind-baking the crust. You can use blind baking beans or dried beans (which you can cool after baking and reuse for future blind-baking). A sprinkling of crumb topping adds extra texture and sweetness.

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Crispy Duck Breasts with Maple-Bourbon Sauce

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We’ve adapted this tasty maple-bourbon sauce from Hank Shaw’s award-winning blog Hunter Angler Gardener Cook. This sauce also works nicely with wild turkey, boar or pheasant. The duck breasts will render quite a bit of flavorful fat, which many chefs consider to be the platinum standard of cooking fats. Don’t throw it away! Instead, strain the fat through a fine-mesh sieve and use it in place of other fats (butter, oil) in other recipes. It will keep for up to a week in the refrigerator.

4 boneless duck breast halves, skin on
Sea salt, to taste
Freshly ground black pepper, to taste
2 teaspoons sugar
1 tablespoon all-purpose flour
2 tablespoons bourbon
1/4 cup chicken stock
1-1/2 tablespoons maple syrup
1/4 teaspoon Sriracha hot sauce
1 tablespoon heavy cream
Sage sprigs, for garnish

Preheat oven to 400 F. Place a foil-lined baking sheet in oven.

Heat a large skillet over medium heat. Trim any excess fat from edges of duck breast halves; set aside. Score the duck skin and fat in a diamond pattern. Season duck with salt and pepper. Place duck skin-side-down in pan, and cook 5 minutes. Reduce heat to low, add reserved trimmings of duck fat to the pan, and continue to cook 15 minutes until the skin crisps and the fat renders out.

Remove the duck to a work surface; dust the skin side of duck with sugar. Place duck skin-side-down on preheated baking sheet. Bake 7 minutes or until meat is medium-rare. Remove from oven, turn duck skin-side-up, and cover with foil. Let stand 10 minutes.

Pour off all but 2 tablespoons of the rendered duck fat (strain and reserve remaining fat for another use).

While duck stands, heat the skillet over medium heat. Whisk in the flour, and cook 5 minutes or until dark golden-brown. Stir often and keep an eye on it so it doesn’t burn.

Take the pan off the heat and whisk in the bourbon, then return it over medium-high heat. It will thicken and sputter. Stir well, and start adding the stock, whisking constantly. When the sauce boils, whisk in the maple syrup and Sririacha. Let this simmer over medium heat for 1 minute. Turn off the heat and let the sauce stop bubbling. Whisk in the cream. Adjust seasoning as needed.

Slice each duck breast half across the grain. Garnish each plate evenly with the sauce. Garnish with sage.

Serves 4