Recipe(tried): A Thanksgiving for all the Blessings

A Thanksgiving for all the Blessings

This year is the second year since my beloved mother passed away. Nevertheless, I have so many wonderful things in my life, things to be grateful and that are worthy of giving thanks to our God. Specially, my beloved niece Seilita gave me the wonderful news that she is expecting again. Therefore, from having no family I have a big extended family that looks up to me. I also have wonderful friends that make a difference in my life. For that I want to celebrate this Thanksgiving with emotion & appreciation for all the daily miracles that God performs for us.

For that reason, the occasion calls for a menu that's a bit more elegant. This is the time to dress up the table with my finest dinnerware and linens and cook an extra-special meal. For my family, for my friends, present & absent & for myself, for the pleasure and pride of overcoming all obstacles with flying colors!

I want to share my planned MENU with my dear friends from RECIPELINK. May God bless you all.

The source of this wonderful MENU is: Williams-Sonoma Collection Series, Thanksgiving, by Michael McLaughlin.

Curried Nuts and Raisins

(Brands of curry powder are as distinctively different from one another as chili powders. Choose one that suits your palate and the dish you are preparing. For best results in this recipe, select a reddish brown type, with a mellow fragrance and a medium heat level. A bright yellow curry, heavy with turmeric flavor, would overpower the dish.)

2 Tbs. curry powder
1 tsp. freshly ground black pepper
3/4 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. freshly ground white pepper
1/4 tsp. cayenne pepper
1/8 tsp. ground cinnamon
2 egg whites, at room temperature
1 1/2 cups salted roasted cashews
2/3 cup salted roasted peanuts
1 cup shelled sunflower seeds
1/4 cup sesame seeds
1 cup raisins

Position a rack in the upper third of an oven and preheat to 375 F. Lightly but evenly coat a shallow baking pan with vegetable oil. In a small bowl, mix together the curry powder, black pepper, ginger, salt, sugar, white pepper, cayenne and cinnamon. In a large bowl, beat the egg whites until blended but not foamy. Add the cashews, peanuts, sunflower seeds and sesame seeds and stir to coat them evenly. Immediately sprinkle the spice mixture over the nuts, stirring to coat evenly. Spread the nut mixture in an even layer in the prepared pan. Bake for 5 minutes. Stir the nuts to break up any clumps. Continue to bake, stirring once or twice, until the nuts are crisp, dry and fragrant, 10 to 12 minutes. Transfer the pan to a wire rack and let the nuts cool completely. Transfer the mixture to an airtight container and let stand at room temperature for 24 hours to develop the flavors. Stir the raisins into the nuts just before serving. Serves 8 to 10.

Make-Ahead Tip: The nuts must be made 24 hours ahead of serving and can be prepared up to 3 days in advance (or even a day or 2 longer in dry weather). If they get a little soft, reheat them on a baking sheet in a preheated 300 F oven until crisp, about 10 minutes. Add the raisins at the last minute or their moisture will make the nuts soggy.

Watercress, Endive and Pear Salad

2/3 cup hazelnuts
3 large bunches watercress, about 1 1/2 lb. total, tough stems removed
3 heads Belgian endive, about 1 lb. total, cored and separated into leaves
5 Tbs. hazelnut oil or extra-virgin olive oil
1/2 tsp. salt, plus more as needed
3 Tbs. pear vinegar or white balsamic vinegar
1/2 tsp. freshly ground pepper, plus more as needed
3 small, ripe but firm pears, preferably red Bartlett

Preheat an oven to 375 F. In a shallow metal pan, toast the hazelnuts, stirring once or twice, until crisp, fragrant and brown, about 10 minutes. Wrap the hot nuts in a clean kitchen towel and let steam for 1 minute, then vigorously roll the wrapped nuts between the palms of your hands until most of the dark brown skins are removed. Pick the nuts out of the debris of the peels and coarsely chop them. In a large bowl, toss together the watercress and endive. Drizzle with the oil and toss again. Sprinkle the 1/2 tsp. salt over the greens and toss again. Add the hazelnuts, vinegar and the 1/2 tsp. pepper and toss well. Taste and adjust the seasonings with salt and pepper. Divide the greens among individual plates. Halve and core the pears and cut each half lengthwise into 8 slices. Garnish each plate with pear slices, tucking them into the greens. Serve immediately. Serves 8 to 10.

Make-Ahead Tip: The nuts can be toasted and skinned 1 day ahead; store in an airtight jar at room temperature. Chop them shortly before completing the salad.

Brined Turkey Breast with Lemon-Parsley Gravy

(Soaking a turkey in a salt-and-sugar solution adds moisture to the meat. This is an especially good technique to use with all-white meat, which can become dry when roasted. Soaking the breasts after brining in fresh water prevents the meat from being overly salty, although it will be somewhat saltier than turkey that has not been brined. Keep this in mind when salting the gravy to keep the flavors of the dish in balance.)

For the brine:
6 quarts water
2 cups kosher salt
1 1⁄2 cups firmly packed light brown sugar

2 bone-in fresh whole turkey breasts, about 11 lb. total
9 Tbs. unsalted butter, at room temperature
1 yellow onion, unpeeled, quartered
2 large carrots, unpeeled, coarsely chopped
1 3⁄4 cups chicken stock or low-sodium canned chicken broth
1⁄2 cup dry white wine
1⁄4 cup peanut or canola oil
1 Tbs. fresh lemon juice

For the gravy:
7 cups turkey stock
1⁄4 cup cornstarch
1⁄3 cup minced fresh flat-leaf parsley
1 Tbs. fresh lemon juice
1 Tbs. minced lemon zest
Salt and freshly ground pepper, to taste

To make the brine, in a stockpot, combine the water, salt and brown sugar. Place over medium heat and cook, stirring, just until the salt and sugar dissolve. Let cool to room temperature. Rinse the turkey breasts and pat dry. In 1 very large or 2 large glass bowls or other non-aluminum containers, cover the turkey breasts with the brine. Refrigerate, turning the breasts occasionally in the brine, for 24 hours. Drain and discard the brine. Cover the turkey breasts with fresh, cold water and let stand at room temperature, turning once or twice, for 4 hours. Drain and pat dry. Trim excess skin from the turkey breasts. Position a rack in the lower third of an oven and preheat to 325 F. Spread 1 1⁄2 Tbs. of the butter over each turkey breast. Place the breasts on a rack in a flameproof roasting pan. Scatter the onion and carrots in the pan around the turkey. Roast for 30 minutes.

Meanwhile, in a small saucepan, combine the chicken stock, the remaining 6 Tbs. butter, the white wine, oil and lemon juice. Warm over low heat until the butter melts. After 30 minutes of roasting, baste the breasts with some of the stock mixture. Continue to roast the turkey, basting every 30 minutes with the remaining stock mixture and then with the accumulated pan juices, stirring the vegetables in the pan occasionally, until the breasts are well browned and an instant-read thermometer inserted into the thickest part of the breast registers 165 F, about 2 hours. Transfer the breasts to a cutting board and cover loosely with aluminum foil while you make the gravy.

To make the gravy, place the roasting pan with the vegetables across 2 burners and turn the heat to medium-high. Add 6 3/4 cups of the turkey stock to the pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes. Pour the contents of the pan through a sieve set over a large bowl, pressing hard on the vegetables with the back of a large spoon to extract all the liquid; discard the solids. Spoon off as much of the fat as possible from the liquid, or pour the liquid into a fat separator and pour off the liquid. Transfer the liquid to a wide saucepan. Place over medium-high heat and simmer briskly until reduced by one-fourth, about 10 minutes. In a small bowl, stir the remaining 1⁄4 cup stock into the cornstarch to make a slurry. Gradually stir the slurry into the saucepan. Stir in the parsley, lemon juice and lemon zest. Cook until the gravy clears and thickens, about 1 minute. Season with salt and pepper. Slice the turkey breast against the grain, on a slight diagonal, and serve with the gravy. Serves 8 to 10.

Make-Ahead Tips: The turkey must be put into the brine 28 hours before roasting. The stock may be made up to 3 days in advance and refrigerated, or up to 3 months before and frozen. Or, it may be made while the breasts soak in fresh water before roasting.

Braised Chestnuts with Madeira Cream Sauce

8 Tbs. (1 stick) unsalted butter
1 1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps quartered
1/2 tsp. salt, plus more, to taste
1 lb. carrots, peeled and cut diagonally into 1-inch pieces
1/3 cup minced shallot
1 1/4 cups chicken stock or low-sodium canned chicken broth
3/4 cup plus 2 Tbs. medium-dry Madeira wine
4 tsp. cornstarch
1/4 cup heavy cream
1 1/2 lb. fresh chestnuts, roasted and peeled, or 3 cups purchased steamed chestnuts
Freshly ground pepper, to taste

In a large fry pan over medium-high heat, melt 4 Tbs. of the butter. Add the mushrooms and the 1⁄2 tsp. salt, cover and cook, stirring once or twice, until the mushrooms are tender and lightly browned, about 7 minutes. Transfer to a bowl and set aside. Return the fry pan to medium heat and add the remaining 4 Tbs. butter. When it has melted, add the carrots, cover and cook, stirring once or twice, for 15 minutes; do not let the butter brown. Add the shallot, cover and cook for 5 minutes. Add the stock, the 3⁄4 cup Madeira and the mushrooms. Bring to a simmer and cook, uncovered, stirring once or twice, until the carrots are almost tender, about 12 minutes. In a small bowl, stir the 2 Tbs. Madeira into the cornstarch to make a slurry. Add the slurry and the cream to the fry pan. Scatter the chestnuts over the mushrooms and carrots. Bring to a simmer, cover and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Season generously with pepper. Taste and adjust the seasonings with salt. Fold the chestnuts into the sauce, breaking them up as little as possible. Transfer to a warmed bowl and serve immediately. Serves 8 to 10.

Red Potatoes with Bacon

3 lb. small red-skinned potatoes
8 thick-cut bacon slices
1 Tbs. unsalted butter
1/4 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
1/3 cup minced fresh flat-leaf parsley

Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. Bring to a boil over high heat. Reduce the heat slightly, cover partially and cook, stirring occasionally, until the potatoes are just tender, about 12 minutes. Drain. Spread the potatoes out in a single layer on a shallow baking pan and let cool to room temperature. In a large, heavy fry pan, arrange the bacon slices without overlapping. Cook over medium-high heat, turning several times, until almost crisp, about 8 minutes. Transfer to paper towels to drain and cool. Discard all but 1 Tbs. of the bacon drippings from the pan and set the pan aside. When the bacon is cool, chop it fairly fine. Place the fry pan over medium-high heat and add the butter to the drippings. When it has melted, add the potatoes and cook, stirring and rolling the potatoes in the pan, until they begin to crisp and brown, 5 to 7 minutes. Add the bacon, reduce the heat to medium-low, and cook until the bacon is hot and the potatoes are very crisp, 2 to 3 minutes. Season with the 1/4 tsp. salt and the 1/2 tsp. pepper and toss well. Add the parsley and toss again. Taste and adjust the seasonings with salt and pepper. Serve hot. Serves 8 to 10.

Cranberry Relish with Ginger

1 orange, unpeeled and preferably organic, scrubbed
2 bags (12 oz. each) fresh cranberries
1 1/2 cups sugar
1/3 cup peeled and finely chopped fresh ginger

Cut the orange (with its peel on) into 16 chunks and discard any seeds. Working in batches, combine the orange chunks, cranberries, sugar and ginger in a food processor. Pulse to chop finely and evenly, stopping once or twice with each batch to scrape down the sides of the work bowl. Transfer to a storage container, cover and refrigerate for at least 24 hours to develop the flavors. Bring to room temperature and stir well before serving. Serves 8 to 10.

Make-Ahead Tip: This relish improves when made in advance, since the flavors have more time to marry. Prepare it up to 3 days before serving.

Dried-Fruit Compote with Bourbon and Cr me Anglaise

For the cr me anglaise:
5 egg yolks
1/3 cup sugar
2 cups half-and-half
1 Tbs. vanilla extract
Pinch of salt

5 cups water
3/4 cup bourbon
2/3 cup sugar
1 large orange, preferably organic
1 1/4 cups dried apricots
1 1/4 cups dried figs, halved
1 1/4 cups pitted prunes, halved
1 cup dried sweet cherries
2 Tbs. fresh lemon juice

To make the cr me anglaise, in a bowl, whisk together the egg yolks and sugar. In a heavy saucepan over medium heat, bring the half-and-half to a gentle simmer. Slowly and gradually whisk the hot half-and-half into the egg yolk mixture. Return the mixture to the pan and place over low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and leaves a clear path when a finger is drawn through it, about 6 minutes. Do not let the mixture boil. Immediately transfer the cr me anglaise to a bowl and let cool to room temperature. Stir in the vanilla and salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days. In a heavy, large nonaluminum pan, combine the water, bourbon and sugar. Place the pan over medium heat and stir occasionally to dissolve the sugar. Using a vegetable peeler, remove the zest of the orange in several long strips and add them to the pan. When the liquid simmers, add the apricots and figs. Cover partially and simmer, stirring gently once or twice, for 15 minutes. Add the prunes and cherries, re-cover partially and simmer until all the fruits are tender but still hold their shape, 4 to 6 minutes. Stir in the lemon juice.

To serve, remove and discard the orange zest. Divide the fruit and the poaching liquid among individual dishes. Drizzle the cr me anglaise around (not over) the fruit and serve immediately. Serves 8 to 10. Make-Ahead Tip: The compote can be prepared up to 3 days in advance. Let it come to room temperature, then just before serving, rewarm it over low heat, stirring gently.