This weekend is expected to be a busy one for people swarming stores to stock up for their Thanksgiving feasts. Chef Pat Greenfield with Grico’s Restaurant & Catering of Exeter shared some holiday tips on Newswatch 16 This Morning today. The following recipes are from Chef Pat’s archives. Some of the ideas have been featured in area newspapers when Chef Pat worked as a food expert discussing various topics.
CRANBERRIES FOR GARNISH
1 bag fresh cranberries
2 egg white
1/4-1/3 cup edible glitter
In a medium bowl, whip the egg whites until frothy. Pour the cranberries into the whites and toss until the berries are evenly coated.
Spoon the mixture onto a baking sheet or a pan with sides. Sprinkle the glitter over the top and shake the pan so that the glitter covers the berries.
Set aside for 36-48 hours to dry. Occasionally, stir the berries so that they dry evenly. During the first 12 hours, you can sprinkle with more glitter if you think it necessary.
These will keep for 10-14 days. Leave on the original sheet at room temperature. Do not cover.
Use to garnish desserts. They are edible but not tasty.
WHOLE SPATCHCOCKED TURKEY
1 whole turkey, 12-14 pounds
olive oil
salt and pepper to taste
1 tablespoon fresh lemon juice
1 recipe herb butter – below
1. Preheat the oven to 450 degrees.
2. Remove neck and organs from cavity.
3. Rinse the turkey inside and out. Pat dry with a paper towel.
4. Turn the turkey upside down onto a cutting board so that the breast faces down. Using a pair of poultry shears, remove the back bone by cutting along it on both sides from one cavity to the other. Retain the back bone for stock.
5. Turn the turkey so that the breast is facing up, splay the legs to the side and place it on a baking sheet with sides.
6. Gently lift the skin away from the meat in several places just enough to squeeze some herb butter in between. Use a pastry bag with no tip or a ziploc bag with a corner snipped off.
7. Sprinkle a tablespoon or so of olive oil, salt and pepper, and 1 tablespoon of fresh lemon juice over the turkey.
8. Roast is for about 20 minutes, uncovered, then pull from the oven and baste with any pan juices or with leftover compound butter. Reduce the heat to about 375-400 degrees and continue roasting for another 20 minutes. Pull the turkey from the oven and check the temperature by inserting an instant read thermometer into the thickest part of the thigh. It is done when the thigh meat registers 175-80 degrees.
9. When done, let the turkey rest for another 10 minutes before carving.
HERB (Compound) BUTTER for TURKEY
1 cup (2 sticks) butter, room temperature
2 teaspoons minced fresh thyme
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
Note: you can add or subtract just about any seasoning or herb. Freeze any leftover butter in small packets for use on other foods.
Mix all together. It’s easiest to to this in an electric mixer with a paddle attachment or in a food processor.
Place in a pastry bag with no tip, or in a ziploc bag with the corner cut off, and squeeze underneath the skin, both breast and leg.
Butternut Squash with Grapes and Frangelico
1 large butternut squash, to yield about 4 cups of squash
8 tablespoons butter, divided in half
½ teaspoon freshly ground nutmeg
salt and pepper to taste
½ cup apple cider
1 cups fresh seedless grapes, green or red, cut in half
2 tablespoons Frangelico, or more to taste
1. Peel the squash, seed it and cut the meat into cubes about 3/4″ square.
2. In a large saute pan, melt 4 tablespoons of the butter. Carefully slide the squash into the pan and place it over a medium flame. Season with salt, pepper and nutmeg. Stir after about 5 minutes, then cover the pan, reduce the heat and let in cook until tender – about ½ hour. Check is occasionally, and if it seems dry, add a little more cider.
3. When the squash is fork-tender, add the remaining butter, grapes and Frangelico. Stir until butter melts and grapes are heated, then serve.
Brussel Sprouts and Artichokes
1 pound Brussel sprouts, blanched and cut in half
14 marinated artichoke hearts, cut in half
2/3 cup mayonnaise
½ teaspoon celery salt
1/3 cup grated parmesan or romano cheese
2 teaspoons lemon juice
3 tablespoons softened butter
salt and pepper to taste
1. Preheat the oven to 425 degrees. Select a baking dish that will accommodate all the ingredients, and coat it with pan spray or a minimal amount of butter.
2. Combine the blanched sprouts and the artichokes in the baking pan and set aside.
3. In a bowl, combine the rest of the ingredients and spread the mixture evenly over the vegetables in the pan.
4. If the vegetables are at room temperature, bake only 8-10 minutes until heated and the mixture on top becomes bubbly and light brown. Adjust cooking time for the dish if it is put in the oven right out of the refrigerator.
La Tarte Tatin
For recipe, click here.
Timing the turkey
For information on timing the cooking of the turkey, click here.