Wicked "Local" Thanksgiving Recipes
**Please note: I always use the highest quality localand/or organic
Turnips, Rutabaga, & Roots:
Rutabaga and chopped onions are cooked together then mashed with butter.
• 1 rutabaga, diced (about 4 to 6 cups diced)
• 1 cup chopped onion
• 2 tablespoons butter
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add butter, salt, and pepper. Mash rutabaga and onions well.
Mashed rutabaga with onions serves 4 to 6.
Thanksgiving Day Creamed Turnips:
• 1 large turnip, peeled and diced
• 2 tablespoons evaporated cane juice (or unrefined sugar)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste
1. Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
2. Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
3. Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.
Winter Root Vegetables
• 2 pounds sweet potatoes, quartered
• 1 pound Brussels sprouts, halved
• 1/2 pound rutabega, cubed
• 1/2 pound turnips, cubed
• 1/4 pound celeriac, diced
• 1/2 cup olive oil
• 2 tablespoons prepared horseradish
• 2 tablespoons cider vinegar
• 2 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Combine all ingredients in roasting pan, except for dill. (Make sure vegetables are coated with oil and “love”.) Roast @ 400 degrees covered for 40 minutes or until sizzling and tender!!! Sprinkle dill on top. Serves 10
Sweet Potato Recipes -
(these recipes are adapted from the following site:http://southernfood.
MASHED SWEET POTS:
Quick and flavorful, these sweet potatoes go great with many traditional meats, especially lamb. A little maple syrup and orange juice jazz up these mashed sweet potatoes.
• 2 1/2 to 3 pounds sweet potatoes
• 1/4 cup maple syrup, dark
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fresh orange juice
• 2 tablespoons butter
Cut sweet potatoes into large chunks. Steam or boil until tender; drain and peel. Put the sweet potatoes in a large bowl and add the maple syrup, salt, pepper, orange juice, and butter. Mash or beat until well blended. Serves 6
SWEET POT FRIES:
Sprinkle these tasty fries with salt and a little cinnamon, or sprinkle with cinnamon-sugar.
• 2 to 3 large sweet potatoes
• oil for deep frying
• salt and pepper
• cinnamon or cinnamon-sugar
Cut sweet potatoes into 1/4 to 1/2- x 3-inch strips. Put strips in ice water until ready to fry. Dry with paper towels and fry in batches in 375° oil. When lightly browned and tender, transfer to paper towels to drain. Sprinkle with salt and pepper or salt and a little cinnamon or cinnamon-sugar. Serves 4.
CANDIED SWEET POTS:
Here's a sweet potato recipe using cooked sweet potatoes, maple syrup, and bourbon.
• 6 to 8 large sweet potatoes
• 1/2 cup olive oil or your preferred cooking oil
• 2 tablespoons maple syrup
• 1/4 cup Kentucky bourbon, good quality
• salt and pepper, to taste
• chopped fresh parsley
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling.
Garnish with parsley.
Sweet Potato Risotto With Pecans:
This is a fabulous combination, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread. Cook Time: 30 minutes
-4 tablespoons butter
-2 tablespoons minced shallots
-1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
-1/3 cup chopped pecans
-2 to 3 cups vegetable broth
-1 cup Arborio rice (about 6 to 7 ounces)
-salt and freshly ground black pepper, to taste
-1/2 cup fresh grated Parmesan cheese
-1 tablespoon finely chopped green onion tops or fresh parsley
Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste. Serves 3 to 4.
SWEET POT CUSTARD:
This sweet potato dessert falls somewhere between a fluffy custard and a bread pudding, and it is absolutely delicious. Serve these in the individual baking dishes or unmold them onto dessert plates.
• 1 cup cooked mashed sweet potato
• 2/3 cup light brown sugar, packed
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• dash ground cloves
• 2 slightly beaten egg yolks
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup soft bread crumbs
• 1 1/2 cups milk
• 2 tablespoons melted butter
• 2 egg whites, stiffly beaten
Lightly butter 8 custard cups or 8 (6 to 8-ounce ramekins). Heat oven to 350°. Combine the mashed sweet potato, sugar, spices, egg yolks, and salt; stir in pecans, bread crumbs, milk, and butter.
Gently fold in egg whites until well combined. Turn into individual baking dishes or custard cups. Set dishes in a pan of hot water.
Bake at 350° for 1 hour, or until a knife inserted in center comes out clean. Serve with vanilla sauce, brown sugar sauce, or honey cinnamon drizzle. Serves 8.
Sweet Potato Pie with Pecan Crust-
Ingredient Option: use freshly cooked pumpkin instead of sweet potatoes.
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/2 cup finely ground pecans
• 1/4 cup unsalted butter
• 1/4 cup canola oil
• 3–5 tablespoons water
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 tablespoon unbleached flour
• 1 tablespoon molasses
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups sweet potato, freshly cooked
• 3 eggs, lightly beaten
• 1 3/4 cups Half & Half
In a large bowl, stir together flour, pecans and salt. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add oil slowly, continuing to mix with pastry blender or fork. Add water 1 tablespoon at a time, using only the amount you need until dough follows blender or fork around bowl. Do not overwork dough. Form into a ball, cover and let set in refrigerator while preparing filling.
For the filling: mix all ingredients except eggs and half & Half. Mix eggs and half & half; fold into pumpkin mixture.
Assembling the pie: On lightly floured surface, roll crust to fit pie pan. Place in pan and flute edges. Pour filling into prepared pie shell and bake at 375°F for 35–40 minutes.
Brussels Sprouts -
Brussels Sprouts Salad with Lemon-Thyme Vinaigrette:
• 3 pounds fresh Brussels sprouts, ends trimmed, halved through stem end
• 1/4 cup fresh lemon juice
• 1 Tbsp plus 1 tsp Dijon mustard
• 1 cup olive oil
• 1 Tbsp chopped fresh thyme or 1 tsp dried
• 1 small/tender cabbage (cut into fine strips)
• Fresh Arugula or Seasonal Salad Greens
Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
Combine cabbage and seasonal greens on platter or in large, shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve. 12 servings.
Brussels Sprouts-Squash Casserole:
• 1 pound fresh Brussels sprouts
• 1-1/2 cups cubed winter squash
• 1 medium onion, minced
• 1 cup grated celeriac
• 1/4 cup butter
• 1/4 cup whole wheat flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp marjoram
• dash pepper
• dash nutmeg
Clean and trim brussels sprouts; cut large ones in half. Steam sprouts and squash separately until nearly done. Set aside.
Preheat oven to 350º.
While squash and sprouts cook, chop onion and celery. Sauté onion in butter. Add flour and cook slowly for about 3 minutes. Add milk and spices slowly, stirring to keep mixture smooth. Bring to a boil and remove from heat. Correct seasonings.
In a greased 8" x 8" baking dish, arrange cubed squash on bottom. Next, make an even layer of the brussels sprouts. Sprinkle chopped celery over the top. Pour the white sauce over the vegetables and sprinkle with nutmeg. Bake for about 30 minutes.
• 1-1/2 pounds fresh Brussels sprouts
• 2 Tablespoons olive oil
• 2 cloves garlic, peeled and sliced
• 1 medium onion, thin sliced
• 1/4 cup balsamic vinegar
• 2 Tablespoons butter
Trim off the stems and remove any limp leaves from the Brussel sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Sauté a few minutes until the onion becomes just tender. Add the blanched drained sprouts. Sauté a few minutes until they are cooked to your liking. Add the vinegar and toss so all the sprouts are coated with the vinegar. Add the butter, salt and pepper to taste and toss together again.
Beet & Arugula Salad:
This is a famous combination served in high-end restaurants across America, popularized by our friends in California. There are millions of variations and recipes out there. I have included links to a few, but the concept is simple and just do what you feel based on the ingredients you have available **Go local and use fresh Sheep's Cheese from Green Dirt Farm & Foraged Pecans from John at the market instead!! Yum.
These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops. **I just used this recipe for the first time last night to serve at an event. The muffins were a hit and Dan (the hungry husband) is happy with all the left-overs....
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (I use much more)
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups pumpkin (puree)
1/3 cup melted butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes. Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
**For more awesome local recipes check out Lisa Markley's article on-line in this month's Greenability Magazine (Greenability is available at BADSEED Market):