1 TBS butter
3/2 c almonds, blanched and slivered
1 lb spinach, rinsed and torn into bite-size pieces
1 c dried cranberries
2 TBS toasted sesame seeds
1 TBS poppy seeds
1/2 c white sugar
2 tsp minced onion
1/4 tsp paprika
1/4 c white wine vinegar
1/4 c apple cider vinegar
1/2 c vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, apple cider vinegar, and vegetable oil. Toss with spinach just before serving.
2 C all-purpose flour
1/3 C granulated sugar
1/4 tsp salt
1/2 C cold butter, cut into small pieces
1/3 C buttermilk
2 TBS apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 TBS turbinado sugar
1. To make the dough, combine flour, sugar, and salt in a processor (if using); pulse 2 – 3 times to combine.
2. Add butter and pulse 4 – 5 times, or until mixture resembles coarse meal.
3. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper.
5. Refrigerate for at least 45 minutes before rolling out.
6. Center a rack in the oven and preheat to 350 degrees Fahrenheit.
7. Remove the dough from the refrigerator and place on a sheet of parchment paper.
8. Starting at the center of the dough, roll out, forming a 14-15 inch wide circle.
9. Place the dough with parchment paper on a baking sheet.
10. Brush the bottom of the dough with the apricot preserves.
11. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border.
12. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.
13. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.
14. Bake the galette for 45 – 50 minutes, or until the pears are tender and the crust is golden brown.
15. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.
3/4 C light brown sugar
1/4 C all-purpose flour
3/4 tsp ground cinnamon, plus more for sprinkling
1/4 tsp ground nutmeg
7 medium granny smith apples, peeled, cored, and thinly sliced
1 lemon, zested and juiced
3 TBS butter, diced and very cold
1/2 C turbinado sugar for sprinkling
2 large eggs
1 TBS water
1. Preheat oven to 450 degrees F.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
3. In another bowl, sprinkle apples with the juice of 1 lemon and toss.
4. Stir in the sugar mixture to evenly coat the apples and set aside.
5. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
6. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
7. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough.
8. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly.
9. Fold the strips back across and repeat until completed.
10. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
11. Bake pie for 45 minutes or until the lattice is browned and the apples are softened.
12. Let rest 20 minutes before slicing.
3 c chopped onion
1 c chopped celery
1 c chopped carrot
10 garlic cloves
1 (13 lb) turkey
1/3 c grated fresh Parmigiano-Reggiano cheese
5 TBS chopped fresh sage
2 TBS butter, softened
1 TBS minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, halved
2 1/2 c chicken broth
1/3 c chopped shallots
1 c sherry
1/4 c all-purpose flour
1/4 c water
1. Preheat oven to 425 F.
2. Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting gainers, gently pushing between skin and meat. Lift win tips up and over back; tuck under turkey.
3. Combine cheese, 1/4 c sage, butter, minced garlic, 3/4 tsp salt, and 1/4 tsp pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together wit kitchen string.
4. Place turkey, breast side up, on vegetable mixture in pan. Bake at 425 for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
5. Reduce oven temperature to 325 F for 1 1/2 hours or until a thermometer inserted into meat part of thigh registers 180 F, basing every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
6. Place a large zip-top plastic bag inside a 4 cup glass measure. Pour drippings through a sieve into bag discard solids. Let drippings stand 10 minutes (fat will rise to the top). Self bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
7. Heat a medium saucepan over medium-high heat. Coat pain with cooking spray. Add shallots; sauce 1 minute. Add sherry bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in remaining 1 TBS sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
8. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 tsp salt and 1/4 tsp pepper.