Then there are those cooks who are open to new ideas, always in search of recipes to spice up their holiday repertoire. If the dish is a hit, then it's well on the way to becoming a regular trimming. We're hoping the following recipes will be a hit with your family and guests this year and for years to come.
- Lesli Neilson
Chez Panisse brined turkey
Brine:
1 12- to 16-pound fresh turkey
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried
1 whole head garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, crushed
For roasting:
2 tablespoons softened butter
1 1/2 teaspoons ground black pepper
1/2 cup turkey stock or low-sodium chicken broth
Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all the brine ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.
The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry.
Spread butter over the skin and sprinkle with pepper over the skin and in the cavity. Tuck the wing tips under, tie the legs together, and place the turkey breast up on a V-shaped roasting rack in a shallow roasting pan. Cover the breast tightly with aluminum foil and place in an oven preheated to 400 degrees.
Roast the turkey 50 to 60 minutes, then remove the foil and immediately baste with turkey stock or low-sodium chicken broth. Leave the foil off and baste with pan drippings every 20-30 minutes until the internal thigh temperature reaches 165 degrees; a 12- to 16-pound turkey will cook in about 2-2 3/4 hours. Start checking the internal temperature after about 1 1/2 hours of roasting time. If the legs get too brown, cover loosely with foil. Let the turkey rest at least 20 minutes before carving.
- Lynne Char Bennett, "San Francisco Chronicle" and Chez Panisse, San Francisco
The secret to a moist bird
While most sources recommend cooking poultry to an internal thigh temperature of 180 to 185 degrees, the U.S. Department of Agriculture standards say 160 to 165 degrees will kill contaminants, including salmonella.
At 180 degrees, turkey tastes like dry cardboard. At 165 degrees, turkey is moist, juicy and succulent - without a trace of pink. Plus, the temperature continues to rise several degrees when the turkey is allowed to rest the recommended 20 to 30 minutes before carving.
- "The San Francisco Chronicle"
Gordon's warm brussels sprouts salad
with bacon and eggs
Dressing:
2 large shallots, diced
4 small garlic cloves, minced
1 teaspoon chopped fresh thyme
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
The salad:
80 brussels sprouts (about 5 pounds)
1 large red onion
2 tablespoons butter
4 large eggs
2 cups 1/4 -inch cubes of artisan bread flavored with herbs, crusts removed
4 tablespoons olive oil
1 pound bacon, cut in 1/2 -inch dice
Salt and pepper to taste
To make the dressing: Combine the shallots, garlic, thyme and vinegar in a bowl. Set aside for at least 30 minutes. Whisk in the olive oil. To prepare the sprouts: Cut each brussels sprout in half. Place cut-side up on a work surface and make a V-shaped cut to remove the core and any stem nubbin. The leaves will fall off and separate. Rinse sprouts and set aside.
Cut the onion, stem to root, into 1/4 -inch-thick slices. Melt the butter in a skillet. Add the onion and sauté over medium heat, stirring frequently, until golden and sweet, about 10 minutes. Set aside.
Place the eggs, still in their shells, in a small saucepan; cover with cold tap water. Bring to a boil, remove from heat and let sit for 9 to 11 minutes. The yolks should be firm, but slightly undercooked. Peel the eggs and cut each into 8 chunks. Set aside. Preheat the oven to 450 degrees.
Toss the bread cubes with 2 tablespoons of the olive oil and place in a single layer on a baking sheet. Bake until golden brown, stirring occasionally. This should take 10 to 15 minutes.
Cook the bacon in a sauté pan over moderate heat until golden and crisp, about 7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
Heat the remaining 2 tablespoons olive oil in a large sauté pan until nearly smoking. Add the brussels sprout leaves and toss until wilted, about 5 minutes. Season with salt and pepper. Add the reserved onion and bacon. Cook, tossing, until hot. Add the vinaigrette and toss to distribute evenly. Add the croutons and eggs, toss gently to mix.
Serve immediately. Serves 8.
- "The San Francisco Chronicle" and Gordon Drysdale
Sausage corn bread dressing
Corn bread:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 egg whites
Dressing:
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium tart apples, chopped (such as Granny Smith)
1 cup chopped roasted (or canned) sweet chestnuts
3 tablespoons minced fresh flat-leaf parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup reduced-sodium chicken broth
1 egg white
For the corn bread: Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into the dry ingredients just until moistened. Pour into an 8-by-8-inch square baking dish coated with nonstick cooking spray. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For the dressing: In a large nonstick skillet, cook the sausage, celery, onion and bell pepper over medium heat until the meat is no longer pink; drain. Transfer to a large bowl. Crumble corn bread over mixture. Add apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white.
Transfer to a 13-by-9-by-2-inch baking dish coated with nonstick cooking spray. Cover and bake at 325 degrees for 40 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serves 16.
- Rebecca Baird
Out-of-this-world rolls
2 packages (2 tablespoons) active dry yeast
1/4 cup warm water
3 eggs, well beaten
1/2 cup (1 stick) butter
1/2 cup sugar
1 cup warm water
2 teaspoons salt
4 1/2 cups flour
Soften the yeast in the 1/4 cup warm water. Combine the eggs, butter, sugar, the softened yeast, warm water, salt and 2 1/2 cups flour. Beat until smooth. Add the remaining flour to make a soft dough. Cover and allow to rise until double in size. Punch down and place in the refrigerator overnight, covered. Three hours before baking, roll out as desired.
For dinner rolls: Divide the dough in half. Roll each half on a lightly floured surface into a rectangle 1/2 -inch thick. Spread with softened butter. Roll up jelly-roll style and cut into 1-inch slices. Place in greased muffin tins, cut-side down. Cover and allow to rise 3 hours before baking in a 400-degree oven for 12-15 minutes.
To make orange rolls: Combine cup melted butter with 1/2 cup confectioner's sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.
Makes 2 dozen rolls.
- Donna Lou Morgan
Pumpkin pie
1 1/2 cups pumpkin puree (freshly cooked or canned)
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 teaspoons cinnamon
3 eggs, lightly beaten
3/4 cup evaporated milk (one 6-ounce can)
1 cup whole milk
1/2 teaspoon vanilla
A 9- or 10-inch unbaked pie crust (see recipe below)
Whipped cream, optional
Preheat the oven to 450 degrees. Combine the pumpkin, sugar, salt and spices in a large bowl; blend well. Add the eggs, both milks and vanilla. Mix thoroughly. Pour into pie crust.
Bake for 10 minutes, then reduce oven temperature to 325 degrees and bake for 50 to 60 minutes longer, until a knife inserted in the center of the pie comes out clean.
Serve at room temperature. If desired, garnish each wedge with lightly sweetened whipped cream. Serves 8 to 10.
- Fran Irwin, "San Francisco Chronicle"
Flaky pie crust
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 cup trans-fat-free vegetable shortening
1/4 cup unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
Additional flour for rolling
Mix together the flour and salt in a bowl. Add the shortening and butter, and work it into the flour with your fingertips or a pastry blender until the mixture resembles fresh bread crumbs. Sprinkle in the water, 1 tablespoon at a time, stirring lightly with a fork after each addition. Use enough water so the dough holds together.
Form the dough into a ball and flatten the top to form a disk. If using a food processor, wrap the dough completely in plastic wrap and let it rest in the refrigerator for 45 minutes to 1 hour.
Roll out the dough on a lightly floured surface or between 2 sheets of waxed paper until it is about -inch thick and 2 inches larger than your inverted pie pan.
Transfer the dough to the pan, then trim the edges to make about a 1-inch overhang. Roll the edge under and crimp decoratively. Fill with desired filling and cook as directed.
Yields one 9-inch pie shell.
- Lynne Char Bennett, "San Francisco Chronicle," adapted from the "Fannie Farmer Baking Book," by Marion Cunningham (Alfred A. Knopf, $30)
