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Archive for Thanksgiving

RECIPE: Radish & Beet Chutney

This radish and beet chutney from is delicious with turkey sandwiches plus cheese, cold meats, on a baked potato or with sausages.

It’s also a nice gift for your Thanksgiving host, who in turn may send you home with some leftover turkey. The recipe makes enough for 6 gifts or more, depending on the size of the jar.


Ingredients For Approximately 4.5 Pounds Of Chutney

  • 3.3 pounds raw beets trimmed, peeled and diced
  • 20 shallots, quartered
  • 40 radishes, quartered

    Yummy beet and radish chutney. Photo courtesy

  • 2 eating apples, peeled and grated (we used Granny Smiths)
  • 2 tablespoons mustard seeds
  • 2 tablespoons coriander seeds
  • 27 ounces white wine vinegar
  • 20 ounces balsamic vinegar
  • 1-1/2 pounds light brown sugar


    1. COMBINE all of the ingredients in a large saucepan and bring to a simmer. Cook for 1 hour, stirring occasionally, until the beets are cooked and the juices have thickened.

    2. SPOON chutney it into sterilized jars* and seal the lids while it’s still hot. Use immediately, or keep, refrigerated, for up to 6 weeks. The flavor will improve if stored for a few weeks.

    Find more beet recipes at

    *To sterilize jars, run them through the hottest cycle in your dishwasher or boil in a pan of water for 10 minutes.



    TIP OF THE DAY: How To Store Leftover Turkey

    A “turkey dinner sandwich.” Photo by J. Java | Fotolia.


    If you’re cooking Thanksgiving dinner, the odds are that you’re going to have lots of leftovers. Some of them are easy to deal with: Just store cranberry sauce, potatoes and gravy in airtight containers and use them up within the week.

    What about the bird? The USDA Meat and Poultry Hotline (1.800.535.4555) wants you to have these tips for storing turkey leftovers.

  • Store leftover turkey properly to prevent food poisoning. From the time you take the turkey out of the oven, you have two hours to serve it, eat it, and then refrigerate or freeze the leftovers—the turkey, stuffing and gravy. Why just two hours? Because bacteria that can cause food poisoning can multiply to dangerous levels on perishable food left longer than two hours at room temperature.
  • Large quantities of turkey should be deboned, divided into smaller portions and stored in several small or shallow covered containers. That’s because food in small amounts will get cold more quickly.

  • Leftover turkey will keep in the refrigerator for 3 to 4 days. For longer storage, package turkey in freezer paper or heavy-duty aluminum foil and freeze. Proper wrapping will prevent “freezer burn.”
  • Frozen cooked turkey should be used within 4-6 months.

    Our two favorite uses are a “turkey dinner sandwich”—with stuffing, gravy and cranberry sauce—and a turkey BLT with cranberry mayonnaise (mix cranberry sauce into mayo). For a bit more work, we enjoy a turkey pot pie.

    Frozen cooked turkey can be added to casseroles, soups, pastas and other cooked dishes.

    Here’s a recipe from De Cecco pasta, which uses its angel hair nests to create a special dish with either refrigerated or frozen-and-thawed cooked turkey. If you can’t find angel hair nests, you can use regular angel hair, linguine or spaghetti and use tongs to create nest-like shapes.

    Prep time is 25 minutes; total time is 45 minutes.



    Ingredients For 8 Servings

  • 1-2 packages of De Cecco Angel Hair Nests
  • 5 tablespoons extra virgin olive oil, divided
  • 1-1.5 cups cooked, skinless turkey breast
  • 5 medium leeks, white and light green parts only, washed and thinly sliced
  • 1 cup water
  • 3/4 cup finely chopped green onions, divided
  • 1/3 cup dry white wine, such as Chardonnay or Sauvignon Blanc
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste

    Angel hair pasta nests. Photo courtesy De Cecco.


    1. CUT cooked, skinless turkey into bite-size pieces or shreds; set aside.

    2. ADD 1 tablespoon oil to skillet. Reduce heat to medium, and add leeks. Cook 7 minutes or until tender-crisp, stirring frequently. Add water, 1/2 cup green onions and wine; cook, covered, 10 minutes or until leeks are soft. Transfer mixture to a blender. Cover and process until smooth. Season to taste with salt and pepper. Stir in remaining 3 tablespoons of oil. Cover and keep warm.

    3. BRING a large pot of salted water to a boil. Working in 3 batches, gently lower pasta into boiling water. Cook 6 minutes or until al dente. Carefully remove pasta with a large slotted spoon, gently shaking to remove excess liquid. Repeat procedure with remaining pasta.

    4. ARRANGE cooked pasta nests on a large rimmed platter. Spoon sauce evenly over each nest. Sprinkle evenly with Parmesan cheese, and top with turkey. Garnish with remaining 1/4 cup green onions.


    Founded in 1886 by the De Cecco brothers in the Abruzzo region of central Italy, De Cecco makes 160 pasta varieties using only the heart of durum wheat to produce premium semolina. The water mixed with the flour is from a mountain spring. The semolina dough is extruded through bronze dies and the pasta is dried very slowly at low temperature.

    The company, which is the world’s third largest manufacturer of pasta, was recently inducted to the Italian Trade Commission’s Hall of Fame. Find more recipes at



    TIP OF THE DAY: Holiday Flavored Coffee

    Pumpkin Spice coffee is a hit during the
    holidays. Photo by Elvira Kalviste | THE


    Most people have their favorite holiday traditions. One of ours is holiday-flavored coffee, typically a “Pumpkin Spice” blend (a.k.a. “Autumn Harvest”) with pumpkin pie spices—cinnamon, clove and nutmeg.

    Big coffee sellers have expanded their offerings over the years.

  • Dunkin’ Donuts has Apple Pie, Mocha Mint and our favorite, Pumpkin Spice.
  • has Cinnamon Sweet Potato Swirl, Cranberry Cream, Edelweiss (praline and Mexican liqueur) and Holiday Cheer (toasted almond, caramel, vanilla and rum), Nutmeg Spice and Pecan Pie.
  • Starbucks’ Thanksgiving Blend has “blend of coffees featuring soft spice, cocoa notes and hints of fine herbs.” and adds maple notes to its Christmas Blend. Starbucks VIA comes in Pumpkin Spice.
  • Year-round flavors like Hazelnut, Praline and Toasted Almond fit right in.
    Some people don’t like flavored coffee, so our strategy is:

  • The regular coffee is flavored.
  • The decaf isn’t.


    You don’t have to buy flavored coffee: You can make your own from regular whole beans or ground coffee. While flavored coffee is typically made by soaking the beans in flavored extracts, the home approach takes the old-fashioned route with real spices.

    Whole Bean Technique

    Mix crushed cinnamon sticks and a few optional cloves with whole beans at a 1/2 teaspoon to 2 tablespoons ratio of spice to coffee). Store in a tightly capped jar for 2-3 days to allow the flavors to infuse. Grind together and brew.

    Ground Coffee Technique

    Mix 1/8 teaspoon pumpkin pie spice per 1 tablespoon ground coffee. Stir and brew. Add a splash of vanilla or rum extract and serve.



    THANKSGIVING COCKTAIL: Cranberry Maple Cooler

    While people often default to their favorite cocktails, we enjoy the occasion to serve a specialty cocktail. Here’s a Thanksgiving cocktail developed by Lee Anne Wong, one of our favorite cheftestants from the first season of “Top Chef,” for Maker’s Mark Bourbon.


    Ingredients For 1 Drink

  • 1-1/2 parts bourbon
  • 1 tablespoon cranberry jam
  • 1 tablespoon maple syrup
  • 1 drop vanilla extract
  • 3 parts cranberry juice
  • Splash club soda
  • Fresh cranberries for garnish
  • Ice

    A cocktail with cranberry and maple for Thanksgiving or Christmas. Photo courtesy Makers Mark.



    1. COMBINE the bourbon, cranberry jam, maple syrup, vanilla extract and cranberry juice in a shaker. Add ice and shake vigorously.

    2. STRAIN over ice, add a splash of soda and garnish with cranberries.



    TIP OF THE DAY: Turkey Leftovers Sandwich

    This time of year, we get recipes every day for turkey leftovers. For us, nothing beats a turkey sandwich…or two…or six.

    To keep from getting bored after your second turkey sandwich, plan ahead.

  • Plan for different breads. Alternate baguette, brioche, crusty peasant bread, hero rolls, pita a sweet bread like King’s Hawaiian or a tortilla wrap.
  • Switch the condiments. Aïoli (garlic mayonnaise, or try the orange aïoli recipe below), Baconaise, cheese sauce (you can use a jar of queso dip), cranberry mayonnaise (mix mayo with cranberry sauce), Dijon mustard, gravy, horseradish mayonnaise (blend), Russian dressing, wasabi mayonnaise.

    A “Thanksgiving hero.” Photo courtesy Earl Of Sandwich.

    Look for the excellent flavored mayonnaises from The Ojai Cook, including Cha Cha Chipotle, Garlic Herb Lemonaise, Green Dragon Lemonaise, Latin Lemonaise and Fire & Spice. These jars of mayo delight also make great stocking stuffers.

  • Vary the garnishes. Try arugula or watercress, bread and butter pickles or hot and sweet pickle slices, olives, pickled onions (quick pickling recipe), pimento, sliced tomatoes, sliced radishes or stuffing.
    What do you put on your turkey sandwich?


    Blend together:

  • 1/3 cup mayonnaise
  • 1 tablespoon orange juice
  • 1 teaspoon Valencia orange peel
  • 1/2 teaspoon chopped chives
    Do you have a favorite twist on a turkey sandwich? Let us know!



    RECIPE: Ham On A Biscuit With Cranberry Balsamic Reduction

    Glazed ham on a biscuit. Photo courtesy


    Many hams will be baked this holiday season, generating many pounds of leftover ham. Much of that ends up on a simple ham sandwich.

    Here’s an alternative: Make your sandwich on a biscuit. It’s that much more special.

    We enjoy this recipe with breakfast eggs and aslunch with a salad. The recipe was developed by Dietz & Watson, which used its Chef Carved Ham.

    If you don’t want to make the cranberry balsamic reduction, default to mustard and plain cranberry sauce. Similarly, you can make biscuits from scratch or buy refrigerator biscuits.

    Ingredients For 12 Servings

  • 12 slices of ham
  • 12 biscuits from your favorite recipe (or store-bought)
  • Cranberry balsamic reduction (see recipe below)
    For The Cranberry Balsamic Reduction

  • 1 jar (12 ounces) cranberry preserves
  • 1/4 cup yellow mustard
  • 1/2 cup balsamic vinegar
  • 1 cup whole fresh basil leaves
  • 1 teaspoon whole black peppercorns
  • 1 serrano chile, halved

    1. BAKE the biscuits.

    2. MAKE cranberry balsamic reduction while the biscuits bake. Combine preserves, vinegar, basil, mustard, peppercorns and chile in a medium sauce pan over medium heat. Simmer the sauce until thickened (approximately 8 to 10 minutes). Strain the reduction through a fine sieve and if needed, thin with water.

    3. TEAR ham to fit biscuits.

    4. HALVE freshly baked biscuits and place ham on the bottom half. Drizzle reduction over the ham and cover with biscuit half.



    TIP OF THE DAY: Make Hash From Leftovers

    We’re being inundated with recipes for Thanksgiving leftovers. But today’s tip is good for leftovers year-round.

    Leftover potatoes—boiled or roasted—make good hash. Leftover meat, poultry or fish added to the dish turns it into a main course instead of a side.

    Just sauté chopped onion, bell pepper, celery, any other veggies and herbs, and stir it up.

    Here’s an idea we received from The recipe is from award-winning cookbook author, Diane Morgan. “There is no better or more enjoyable way to use up leftover turkey than to make turkey hash,” she says. “It’s perfect for a weekend brunch or for an easy weeknight supper, especially after the big Thanksgiving meal.”

    Prep time is 30 minutes, cook time is 30 minutes.


    Turkey hash. Photo courtesy


    Ingredients For 6 Servings

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 pounds red-skinned, Yukon Gold or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
  • 1 large yellow onion, cut into 1/2-inch dice
  • 2 ribs celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 1 large red bell pepper, seeded, deribbed, and cut into 1/2-inch dice
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 cups coarsely chopped roast turkey
  • 3 tablespoons chopped fresh tarragon, plus extra for garnish
  • 1/3 cup chopped fresh flat-leaf parsley
  • 6 large eggs
  • Tabasco or other hot sauce


    1. MELT the butter over medium heat in a 12-inch skillet or sauté pan, preferably cast iron. Swirl to coat the pan. Add the potatoes and onion and sauté for about 1 minute until just coated with butter. Cover and cook for 7 minutes to steam the potatoes, stirring once.

    2. ADD the celery and bell pepper, stir briefly, then cover and cook for 3 minutes longer. Uncover the pan, raise the heat to medium-high, and add the salt and pepper. Cook, stirring frequently, for about 10 minutes until the potatoes are lightly browned.

    3. GENTLY FOLD in the turkey, tarragon, and parsley and cook for about 2 minutes just until the turkey is heated through. Using a large spoon, make 6 shallow depressions in the hash, spacing them equally around the pan, with one in the center. Carefully crack an egg into each hollowed-out spot.

    4. COVER the pan and cook the eggs for about 5 minutes until the whites are set and the yolks are still runny. Serve immediately, garnishing the top of each egg with a sprinkling of tarragon. Pass the hot sauce at the table.

    Cast iron is an ideal heat conductor, heating evenly and consistently. With proper care, it will last a lifetime.

    When well seasoned, cast iron is stick resistant and requires no additional oil—the “original” fat-free cooking pan.

    So don’t throw away Granny’s cast iron skillet: As long as it is scratch-free, clean it up and re-season it. Here’s how to season a cast iron skillet.



    TIPS: How To Eat Smart Over the Holidays

    How can you resist? Just stop at one! Photo
    courtesy Baked NYC.


    The onslaught of holiday eating has begun. But you can have your cake and eat it too, according to a physician and food lover.

    Says Michael Fenster, MD, F.A.C.C.: “What makes the holiday season so difficult for many people is that it is not just a weekend event like a Memorial Day backyard grill, but a non-stop barrage from October through January.

    “We are inundated with offerings everywhere: in the media, at the workplace, at home and every point in-between.”

    Dr. Fenster is not only a cardiologist, but a certified wine professional and a chef with a culinary degree. He worked professionally in kitchens prior to entering medical school and has maintained his passion for food and wine throughout his medical career.

    He doesn’t want you to abstain over the holidays. It’s not a time for deprivation or dieting—just for following a good eating strategy.


    To allow for some culinary holiday cheer without falling into the abyss, Dr. Fenster offers these recommendations:

  • Plan Ahead. On the day of a party, plan to eat very lightly at breakfast, lunch or other meal.
  • Timing and Proportion: Once you arrive at an event and see what is offered, make your decision and pace yourself. Think as you would a wine tasting: a little sample of this and a little sample of that, spaced out over the course of the event. Waiting at least 15-20 minutes between samplings will allow time for your stomach to signal the brain. Before you know it, you’ll feel satiated with a lot less than if you had come in and sampled everything all at once. (EDITOR’S TIP: Plan to engage in conversation with two or three people before heading back for a bite. And alternate every caloric food with a sampling of crudités, turkey or other healthful choices.)
  • Eat Fresh: Don’t be tempted by processed foods. These are not only often higher in calories but loaded with salt and preservatives. If you’re going indulge, hold out for that fresh, handmade treat. Make every bite count.
  • Protect Yourself At Home: Don’t purchase pre-packaged treats to keep around the house, or bake up lots of cookies to offer “visitors.” If it isn’t there, you can’t eat it.
    Make smart decisions and you can enjoy the holidays in a guilt free fashion, says Dr. Fenster. “Consider not gaining excessive weight during the holidays as your goal and getting back to the exercise and weight loss after the New Year.”

    For better-for-you recipes and cooking demonstrations with Michael Fenster, visit



    TIP OF THE DAY: A Holiday Hot Toddy

    Mulled cider can be a cocktail (add gin
    or whisky) or mocktail. Photo courtesy Zaya


    The expression “cup of good cheer” that comes to us from Merrie Olde England refers to hot mulled cider and wine. Whether or not you have a fireplace, horse and sleigh, invite friends over to share that cup, and have one waiting as Thanksgiving guests arrive.

    Warm alcoholic beverages such as glögg, mulled wine and toddies originated in Northern Europe, where beer, cider, wine and spirits were mulled (heated) with sugar and spices to add some cheer to cold winter days (before central heating, no less).

    Serve a toddy (or one of the related drinks below) instead of egg nog and you’ll save big on calories. A hot toddy is just as festive and is made with mostly water instead of mostly cream and eggs!


  • Glögg (pronounced like the “eu” sound in French—here’s an audio file pronunciation from a native Swede) is the Scandinavian form of mulled wine, sweetened with sugar and spiced with bitter orange peel, cardamom, cinnamon sticks, cloves, ginger, vanilla pods, and often, almonds and raisins.

  • Hot Buttered Rum is a rum toddy, a favorite drink in Colonial America. The classic recipe contains butter, which adds creaminess and body. Many people use the term “hot buttered rum” when they mean “toddy,” so if you care one way or the other, ask if it contains butter.
  • Hot Cider can be made with or without spirits. You can serve it plain, mulled (with spices) or with gin or other favorite spirit.
  • Mulled Wine is hot and sweet: “Mulled” means to heat, sweeten and flavor with spices. Ale and cider are also mulled.
  • Toddy is a cocktail made with alcohol, boiling water, sugar and spices. Toddies can be made with any spirit—bourbon, brandy, tequila, Scotch and other whiskeys are popular. Back in Merrie Olde England, bourbon and tequila—New World spirits—were not part of the repertoire.
    While it’s not related to any of the hot drinks above, we’ll add another to the list to clarify the difference:

  • Nog, a beverage made with beaten eggs (“egg nog” is a redundancy, like “hot toddy” [a toddy is made with boiling water] and in another category, “shrimp scampi” [scampi is Italian for “shrimp”]).
    We have more history and recipes for all of these hot cocktails.



    This recipe comes from Laphroaig, using its 10-Year-Old Scotch Whisky. We’re big Laphroaig fans—we love that peaty, smoky taste—but you can use whatever Scotch you have. If you’re not a Scotch drinker, substitute your favorite spirit.

    Instead of added spices, this recipe uses ginger liqueur.


    Ingredients Per Drink

  • 1 part Scotch
  • ½ part ginger liqueur
  • 3 parts hot apple cider

    Cider and gin. Photo courtesy

  • Garnishes: lemon wedge studded with cloves, dash of fresh ground cinnamon

    1. BUILD drink in a pre-heated coffee mug.

    2. GARNISH and serve.



    This drink, from Tanqueray London Dry Gin, is especially attractive in a tall glass mug, as in the photo below.

    Ingredients Per Drink

  • 1.25 ounces London Dry Gin
  • .5 ounce fresh lemon juice
  • 3 dashes simple syrup
  • 3 dashes bitters
  • Hot apple cider
  • Optional garnish: cinnamon stick or lemon wheel


    1. COMBINE first five ingredients in a glass. Top with hot apple cider and stir.

    2. GARNISH with cinnamon stick and serve.
    Want a cool, not hot, holiday celebration drink? Here’s an option from Cruzan Rum.



  • 5 cranberries
  • Handful of mint leaves
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon agave or honey
  • 1.5 parts aged dark rum
  • Ice
  • Club soda
  • Garnish: mint sprig

    1. MUDDLE the cranberries, mint, spice and agave. Add rum and shake well.

    2. STRAIN over ice into a highball glass. Top with club soda and garnish with a mint sprig and three cranberries.



    RECIPE: Pumpkin Lasagna

    We love any kind of lasagna, but are happy to have this Pumpkin Lasagna recipe in our fall repertoire. The recipe is courtesy caterer and Lenox Home Entertaining Expert Andrea Correale of Elegant Affairs Caterers.

    You’ll note in the ingredients list that butternut squash is used instead of pumpkin. This is often done in the restaurant, food service and food manufacturing industries, because it is so much easier to work with butternut squash. Mush of what is sold as “pumpkin pie filling” is butternut squash.

    Both pumpkin and butternut squash are orange-fleshed winter squash, members of the Cucurbita genus; they look and taste almost identical in recipes. The rest is, as they say, marketing. (Would you rather have a pumpkin pie or a butternut squash pie?)


    Ingredients For 4-6 Servings

  • 1 medium butternut squash
  • 1 (15 ounces) can pumpkin purée
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon dried ground ginger
  • 3 tablespoons light brown sugar
  • 1 tablespoon maple syrup
  • 10 no-boil lasagna noodles
  • 1 (15 ounces) container ricotta cheese
  • 8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
  • 1/2 cup finely shredded Parmesan cheese

    Pumpkin lasagna for holiday season. Photo courtesy Elegant Affairs Caterers.


    Cross-section of a butternut squash. Photo
    by Half Gig | Wikimedia.



    1. PREHEAT oven to 400°F. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort.

    2. CUT into quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about 1/2 inch to 1 inch in size. Set aside.

    3. REDUCE the heat of the oven to 350°F. In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.

    4. STIR together the ricotta, 2/3 of the chopped mozzarella, and 1/4 cup of Parmesan in another small bowl. Set aside.

    5. LIGHTLY COAT a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with 1/4 of the butternut squash chunks. Top with 1/3 cup of sauce.


    6. TOP with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.

    7. COVER with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving.



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