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Archive for Thanksgiving

RECIPE: Fluffy Sweet Potato Bourbon Pie

Some people don’t like pumpkin pie, some people want a change after a season of it. Try a sweet potato pie instead! This recipe was developed by Elizabeth Karmel for the North Carolina Sweet Potato Commission. It makes 10 servings.

Find more sweet potato recipes from the North Carolina Sweet Potato Commission.



  • 2 pounds sweet potatoes
  • 5 tablespoons unsalted butter, melted
  • 3 large eggs
  • 3/4 cup heavy cream
  • 2 tablespoons top quality bourbon
  • 1 generous teaspoon pure vanilla extract
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine-ground sea salt
  • 1/8 teaspoon ground cloves

    Sweet potato bourbon pie. Photo courtesy North Carolina Sweet Potato Commission.

  • 1 10-inch graham cracker crust (homemade or store-bought)
  • Garnish: toasted pecans
    For The Ginger Whipped Cream

  • 1/2 pint heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon ground ginger


    1. PREHEAT oven to 425°F. Wash and dry sweet potatoes. With a fork, prick the sweet potatoes all over about six times. Set sweet potatoes on a cookie sheet or baking pan. Roast until soft and you can see bits of sugar bubbling where you pricked the potato, about 1 hour. Remove from oven and reduce heat to 375°F.

    2. COOL, peel and measure out 2 generous cups of cooked sweet potato. Remove flesh to the bowl of a food processor fitted with the “s” blade; purée until smooth. While the motor is running, add the butter to soften the sweet potatoes. Add the eggs. You will notice that the sweet potatoes will start to take on a lighter, almost peachy color.

    3. COMBINE the cream, bourbon and vanilla extract in a small bowl. Add to the potato purée as the food processor is running. The mixture will look light and fluffy at this point.

    4. SCRAPE the sides and add the sugars, cinnamon, nutmeg, ginger, salt and cloves. Purée to combine. The sugar and spices will darken the color a bit but the texture will remain very fluffy.

    5. SPOON the filling into the prepared crust and place on a cookie sheet. Bake until filling is set, about 40 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you aren’t sure, stick a toothpick or a butter knife in the center; if it comes out clean, the pie is done. Let cool and then chill thoroughly before serving. Serve with ginger whipped cream and toasted pecans.
    Preparation: Ginger Whipped Cream

    1. COMBINE cream, sugar and ginger in a mixing bowl.

    2. WHIP with an electric mixer or a whisk until cream is thick and stiff.



    RECIPE: Moroccan Turkey Rub

    Moroccan spices add zing to a turkey or
    chicken. Photo courtesy Spice Islands.


    Perhaps you’re not up for brining a turkey.

    Instead of garlic powder and pepper, expand your seasoning palette. This recipe from Spice Islands dishes up a Moroccan flair.

    The recipe is given for a 5-6 pound turkey breast; for a whole turkey, multiply the proportions accordingly.

    You can also use the recipe on a chicken or duck.



  • 2 teaspoons garlic powder
  • 2 teaspoons fresh-ground black pepper
  • 1-1/2 teaspoons cumin, ground
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon cardamom, ground
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1 (5 to 6-pound) turkey breast
  • 1/4 cup honey
  • 1/4 cup butter, melted


    1. COMBINE garlic, black pepper, cumin, cinnamon, cardamom, cloves, turmeric and sea salt in a small bowl. Mix well and reserve 1 teaspoon of seasoning.

    2. RUB remaining seasoning over turkey breast. Roast according to turkey breast package directions.

    3. COMBINE reserved seasoning with honey and butter; mix well. Brush over turkey last 30 minutes of baking time.



    TIP OF THE DAY: Flavored Turkey Brine

    You may be wedded to your preparation of the Thanksgiving turkey. But if you’d like to try something new this year, try brining with a flavored turkey brine.

    Brining is a culinary technique that is regaining popularity because it produces a more moist, juicy, tender and flavorful turkey. Brining locks in the natural moisture of the meat, while infusing mild flavors into it. It also reduces cooking time.

    Some people use a basic salt brine, but spice companies have developed brines infused with fruit, herbs and savory spice flavors. So go for it this year, and see how you like the transformation of your turkey into something more gourmet.

    Marinate time 10 to 16 hours, cook time 3 to 5 hours, rest time 20 to 30 minutes.




    Brine your turkey for more moisture and flavor. Photo courtesy Butterball.

  • 1 whole turkey (16 to 20 pounds), giblets removed, cleaned and patted dry
    For The Brine
  • 3/4 cup kosher salt
  • 2/3 cup light brown sugar
  • 1/4 cup hickory smoked salt
  • 2 tablespoons white pepper, ground
  • 1 tablespoon cardamom, ground
  • 2 cinnamon sticks
  • 2 teaspoons mustard seed
  • 1/2 gallon vegetable stock
  • 1/3 cup vanilla extract
  • 1/2 gallon heavily iced water

    You can also buy a pre-mixed brine. Photo
    courtesy Spice Islands.


    Vanilla Bourbon Butter

  • 1/2 cup unsalted butter, softened
  • 3 tablespoons Spice Islands Vanilla Extract
  • 2 tablespoons sweet bourbon
  • Salt and pepper to taste

  • 1 green apple, halved
  • 1 yellow onion, halved
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh rosemary
  • 1 cinnamon sticks

    1. PREHEAT oven to 450°F. Place the first 8 ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely. Pour the cooled stock mixture into a large container (bucket) and stir in vanilla and ice water. Completely submerge the turkey into the liquid, breast side down, and brine for 10 to 16 hours, refrigerated. While the turkey is in the brine…

    2. MAKE the vanilla bourbon butter. Place the ingredients into a bowl and whisk together until completely combined. Set aside.

    3. REMOVE the turkey from the brine when ready to roast, and pat dry. Stuff the cavity of the turkey with aromatics and rub the skin, both under and over, with the vanilla bourbon butter. Season the turkey with salt and pepper. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown. Remove the turkey from the oven and cover the breast with aluminum foil to prevent burning.

    4. REDUCE the oven temperature to 350°F and continue to roast the turkey for 2-1/2 to 3 hours, basting every 30 minutes. 30 minutes before the turkey is ready to come out of the oven…

    5. REMOVE foil from the breast and continue to roast until an instant read thermometer reads 161°F. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.


    THANKSGIVING: Indian Corn Cupcakes

    “Amaize” your crowd with these Indian corn cupcakes, which can serve as a table centerpiece inspired by the dried harvest corn decorations that grace doorways each fall. The kernels are gourmet jelly beans in beautiful autumn shades. Sheets of toasted phyllo dough form the tawny corn husks.

    The recipe courtesy of What’s New Cupcake? by Karen Tack and Alan Richardson—a treasure trove of __ cupcake recipes.


    Ingredients For 8 Ears Of Corn/24 Cupcakes

  • 24 vanilla cupcakes baked in white paper liners (recipe)
  • 3 sheets phyllo dough, thawed
  • Vegetable cooking spray
  • 1 can (16 ounces) vanilla frosting (or homemade)
  • 1/4 teaspoon unsweetened cocoa powder

    Ears of corn become pull-apart cupcakes. Photo courtesy “What’s New, Cupcake.”

  • About 4 cups assorted small gourmet Jelly Belly beans in russet, orange, gold, cream, and brown*
    *Try to select flavors that go well together, such as toasted marshmallow, banana, cappuccino, and chocolate pudding.


    Turn cupcake decorating into family fun.
    Photo courtesy Rux Martin/Houghton Mifflin



    1. PREHEAT the oven to 350°F. Line a cookie sheet with crumpled foil. Cut the phyllo sheet “husks” crosswise into 3-inch-wide strips, tapering both ends. Drape the stacked husks on the prepared pan, shaping them over the crumpled foil to make curves. Spray lightly with vegetable cooking spray.

    2. BAKE until the phyllo is golden brown, 4 to 5 minutes. Transfer to a wire rack and allow to cool completely. (The husks can be made up to 1 day in advance and kept in an airtight container.)

    3. TINT the vanilla frosting pale beige with the cocoa powder.

    4. SPREAD some of the pale beige frosting on top, working with 3 cupcakes at a time. Arrange about 5 straight rows of jelly beans, side by side and close together, on each cupcake. Repeat with the remaining cupcakes, frosting, and jelly beans.

    5. For each ear of corn, place 3 cupcakes end to end on a serving platter, aligning the rows of jelly beans. Arrange the phyllo husks on either side of the corn.

    When you’re ready to eat them, the ears pull apart into individual cupcakes.


    Every fall, Indian corn appears along with the pumpkins, a symbol of the harvest season. Also known as flint corn, these ears of multicolored kernels—blue, brown, red, white and yellow—adorn front doors and centerpieces.

    Corn was domesticated some 10,000 years from teosinte, a variety of wild Mexican grass. It was brought to Europe by Christopher Columbus in the late 1400s and soon made its way to much of the rest of the globe via explorers and traders. Corn became a dietary staple for humans and livestock.

    Indian corn, or flint corn, is one of the oldest varieties of corn. It’s the variety that the early colonists learned how to cultivate from Native Americans. The kernel shells are “hard as flint”, hence the name. A small amount of soft starch is surrounded by a larger amount of hard starch. This tough exterior means that the kernels shrink uniformly when drying and are dent-free and less prone to spoiling. That’s why they work so well as décor.

    While it is edible, other varieties of corn evolved. In modern times, the most commonly cultivated kind of corn in America is dent corn (also called field corn), which is used primarily to feed livestock.

    Dent corn gets its name from the indentation that appears on the outside of its mature kernels, a result of the hard and soft starch contained in each kernel shrinking unequally during ripening. It is also used in the manufacture of industrial products and processed foods (by some accounts, corn is contained in 75% of all grocery items). Dent corn is also used to make a wide range of non-culinary products, including cosmetics, ethanol, explosives, fabrics, paints, paper goods and pharmaceuticals.

    The type of corn typically eaten by people is sweet corn. Like dent corn, its kernels are usually yellow or white.

    The United States is the world’s top producer and exporter of corn, the majority of which is grown in the Midwest, the “Corn Belt.” (Source:



    TIP OF THE DAY: Fall Harvest Sorbet, The Easiest Dessert

    Our favorite easy dessert is a dish of sorbet. It’s light and refreshing, and there are wonderful flavors to be had. It accommodates vegans, lactose-intolerant people, kosher observers (it’s pareve) and those who are so stuffed they can’t eat another bite—but of course, want to end their meal with something sweet.

    Sorbet is made in a breadth of colors and flavors, which leads to today’s tip: “fall harvest” sorbet.

    Look at this combination with Ciao Bella Gelato’s Blackberry Cabernet, Blood Orange and Ginger Peach sorbets. Even though the flavors aren’t classic fall, the color medley is spot on. It looks seasonal.

    Fall-specific flavor include apple, fig, grape and pear (although the latter tends to be whitish—not part of the fall color palette).

    You may even find beet sorbet (or make your own).


    Make a festive sorbet dessert from seasonal colors. Photo courtesy Ciao Bella Gelato.


    Mango and pomegranate sorbets, popular year-round, contribute both richness of flavor and color.

    All you need are:

  • Two or three pints of contrasting sorbets
  • Optional garnish of pomegranate arils
  • A glass dish, goblet or Martini glass (they’re better than an opaque dish to show off the vibrant colors)
    Then, just scoop and serve! What could be better at the end of a long dinner? (Answer: someone to do all the dishes!)



    SPARKLING WINE: Limited Edition Chandon Blanc de Noirs

    The limited edition bottle for Holiday 2013
    is wrapped in snowy white and festive
    stars. Photo courtesy Chandon.


    If you’re looking for a special yet affordable bubbly for the holiday season, take a look at this limited edition sparkler from Chandon, a Blanc de Noirs champagne-style wine.

    Blanc de Noirs means “white from black,” referring to the white wine that is produced from black* Pinot Noir grapes. Its counterpart is Blanc de Blancs, a white wine produced from white (Chardonnay) grapes.

    Most champagne-style wines are a mix of Pinot Noir and chardonnay grapes. A Blanc de Noir is all Pinot Noir; a Blanc de Blanc is all Chardonnay. (The winemaker may add a small amount of a black grape, Pinot Meunier, to add structure to the wine.)

    Blanc de Noirs is a versatile wine, a great match with everything from fruity to spicy to salty foods, and the often hard-to-mach Asian, Latin American, Mexican and Southwestern cuisines. Pair it with just about anything.

    *Actually dark purple.


    Chandon Blanc de Noirs is a full-flavored, fruit-driven blend with a light copper hue. There are red fruits—strawberry, currant and cherry—on both the nose and palate.

    The suggested retail price is $24.00 at wine stores nationwide or



    RECIPE: Pumpkin Chocolate Chip Cookies

    Whenever we’re looking to bake some comfort food, we turn to Lauryn Cohen, a.k.a.

    “These are the lightest, fluffiest most melt-in-your-mouth cookies ever,” says Lauryn. “I love the texture from the oats, the sweetness from the chocolate chips, and added flavor from a mix of warm fall spices. I just can’t get enough.”

    That’s some endorsement from a professional baker who is always up to her elbows in wonderful things to eat.


    Ingredients For 2 Dozen Cookies

  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

    Light and fluffy pumpkin chip cookies. Photo courtesy

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin purée*
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
    *Do not substitute pumpkin pie filling, which is sweetened and seasoned.


    Scooping the dough. Photo courtesy



    1. PREHEAT oven to 350°F and lightly grease 2 baking sheets. In a medium bowl, whisk together the flour, old fashioned oats, cinnamon, nutmeg, ginger, baking soda, and salt; set aside.

    2. BEAT together the butter, brown sugar and granulated sugar in a large mixing bowl, until light and fluffy. Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended. Blend in the dry mixture until just combined, being careful not to overmix. Switch to a rubber spatula and fold in chocolate chips.

    3. SCOOP cookie mounds onto the prepared baking sheets, using a small ice cream/cookie scoop.


    4. BAKE at 350°F for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.



    THANKSGIVING: Amaretto Mashed Sweet Potatoes

    We were inspired by this dish from Harry & David to whip our own version of amaretto mashed sweet potatoes, a sophisticated take on the classic.

    This dish can be made in advance without adding the garnish; reheated in the microwave, garnished and served.

    If you like a touch of color and a bit more flavor complexity, some add minced parsley.


    Ingredients For 6 Servings

  • 2-1/2 pounds sweet potatoes
  • 2 tablespoons butter
  • 3 tablespoons Amaretto (almond liqueur) or maple syrup
  • 1/4 teaspoon cinnamon (or more to taste)
  • 1/4 teaspoon vanilla extract
  • A few dashes ground ginger, to taste
  • A few dashes salt, or to taste
  • Ground pepper, to taste
  • Optional garnish: 1/4 cup toasted slivered almonds or candied pecans
  • Optional garnish: fresh parsley, minced

    Mashed with cinnamon, ginger and vanilla. Photo courtesy Harry & David.



    1. COOK whole potatoes until done (we used the microwave). Cool to touch. Remove pulp and mash with other ingredients.

    2. TASTE and adjust seasonings as desired.

    3. GARNISH and serve.



    GIFT: Fall Non-Pareils, Perky Chocolate Turkey

    Handmade, seasonal non-pareils. Photo
    courtesy Li-Lac Chocolate.


    If you need a small gift, including something for your Thanksgiving hosts, how about a box of these fall-accented non-pareils?

    They’re from Li-Lac Chocolates in New York City’s Greenwich Village, a company that just celebrated its 80th anniversary.

    They’re available in dark or milk chocolate in 1/2-, 1- and 2-pound boxes, they are $21/pound.

    If you prefer to make something yourself, get some seasonal sprinkles and shake them onto icing or whipped cream:

  • Fall Leaves
  • Non-Pareils


    Chocolate turkeys abound, but this one adds something special: candy corn “feathers” on its tail.

    The jumbo chocolate turkey is handmade to order, in dark, milk or white chocolate. It’s $75.00, also at Li-Lac Chocolates.

    Kids will swoon for it; but it can serve as a centerpiece.

    Perhaps award it as a prize to the best-behaved child?


    Struttin’ his stuff. Photo courtesy Li-Lac Chocolates.




    TIP OF THE DAY: New Ways To Use Sweet Potatoes

    Say “sweet potatoes” and most people think Thanksgiving. But this delicious and affordable veg is a year-round favorite in our home.

    While some family recipes are sacred, look for ways to enjoy sweet potatoes in advance of Thanksgiving dinner. These two year-round recipes are from Elizabeth Karmel and the North Carolina Sweet Potato Commission. You can make them in the oven, but a grill delivers smoky and caramelized flavors.


    These fluffy and smooth twice-baked sweet potatoes balance sweet maple syrup, smoky sweet potatoes, spiced pepitas, and goat cheese for a dish that’s as tasty as it is beautiful.


    Ingredients For 8 Portions

  • 6 large sweet potatoes (about 1 pound each)
  • Extra virgin olive oil
  • 1 heaping cup plain or vanilla Greek yogurt
  • 1/2 cup maple syrup

    Twice-baked sweet potatoes, made on the grill. Photo courtesy Chef Elizabeth Karmel | North Carolina Sweet Potato Commission.

  • 1-2 canned chipotles in adobo sauce, depending on how you like it
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 4-6 tablespoons crumbled goat cheese
  • 1/4 cup roasted pepitas or pumpkin seeds

    1. CLEAN potatoes with a vegetable brush. Dry well and thinly coat all over with olive oil and prick the tops with a fork or with the end of a sharp knife three times.

    2. PREHEAT grill to high. Place potatoes in the center of the grill cooking grate and grill-roast for about 1 hour or until the skin is crisp and the inside is soft. Turn once halfway through the cooking time. You can usually tell that the potato is done if there are dark caramelized bubbles of the natural sugars on the outside of the skin. Remove from grill, set aside. Oven alternative: Preheat oven to 400°F. Bake until tender but not mushy, about 1 hour. Let cool to lukewarm. Reduce heat to 350°F.

    3. CHOOSE the four potatoes with the most complete skin and cut them in half lengthwise. Leaving a 1/2-inch margin of the potato intact, with a spoon scoop out the sweet potato flesh and remove to bowl of a food processor or blender; reserve skins. Peel remaining two sweet potatoes and add flesh to the bowl; discard skins.

    3. ADD yogurt, maple syrup, chipotle, cinnamon and salt to potato flesh in bowl; purée until smooth*. Place mixture in a piping bags, or use a spoon, to transfer mixture into reserved shells; top with goat cheese.

    4. PLACE on a rack over a baking sheet; bake until filling is warmed through and cheese is melty and lightly browned, about 25 minutes. To serve, garnish with toasted pumpkin seeds.

    *Mixture can be refrigerated for up to 2 days at this point. Follow remaining instructions and bake in oven until filling is warmed through, about 50 minutes.


    Photo courtesy Chef Elizabeth Karmel |
    North Carolina Sweet Potato Commission.



    Crunchy pecans, tangy sundried tomatoes, charred sweet potato rounds and creamy blue cheese tossed in a savory bacon dressing: What could be better?

    Ingredients For Hot Bacon Dressing
    (6 Portions)

  • 6 slices center-cut bacon
  • 2 tablespoons raspberry vinegar
  • 1 tablespoon Country Dijon mustard
  • 1/4 cup olive oil
  • 1 tablespoon bacon grease, warm
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
    For Sweet Potato Salad

  • 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch rounds
  • Sea salt, as needed
  • Freshly ground black pepper
  • 2/3 cup sliced scallions (about 10-12 scallions)
  • ½ cup sundried tomatoes packed in oil and cut into strips
  • 1/3 cup toasted pecans
  • 1/3 cup crumbled blue cheese
    Preparation: Dressing

    1. PREHEAT oven to 200°F. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside.

    2. WHISK together vinegar and mustard in a small bowl; slowly whisk in olive oil and 1 tablespoon of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
    Preparation: Potatoes

    1. LIGHTLY COAT sweet potatoes with olive oil, using a brush. If you are multiplying the recipe, it is easier to put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.

    2. JUST before putting on the grill, season sweet potatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning half way through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.

    3. MAKE the salad: Add 2 tablespoons of the dressing to the sweet potatoes toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.

    For Oven Roasting

    1. PREHEAT oven to 400°F. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.

    2. ADD 2 tablespoons of the dressing; toss until just coated. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle with a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.

    Both potatoes are good sources of nutrition, but according to the sweet potatoes have the edge. Sweet potatoes have:

  • 400% of your RDA of vitamin A
  • More vitamin C
  • Fewer calories and total carbs (despite having more natural sugar)
  • More fiber
    White potatoes have the advantage of being more versatile in cooking, and are less expensive. Here’s the entire article.



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