Food & Drink

RECIPES: Wendy's Thanksgiving meal recipes

Recipes for the food that contributing columnist Wendy Miller will serve at her Thanksgiving meal.

Barefoot Contessa's rosemary-roasted cashews

11/4 pounds cashew nuts

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne

2 teaspoons dark-brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

Preheat the oven to 375 degrees.

Place nuts on an ungreased baking sheet and bake about 10 minutes until they are warmed through. Meanwhile, combine rosemary, cayenne, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Makes about 3 cups.

From Ina Garten, via

Muhammara (red pepper-walnut dip) with herbed pita chips

7-ounce jar roasted red peppers, drained

2⁄3 cup fine fresh bread crumbs

1⁄3 cup walnuts, toasted lightly and chopped fine

2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon fresh lemon juice, or to taste

2 teaspoons pomegranate molasses (available at Middle Eastern markets)

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes


3/4 cup extra-virgin olive oil

Toasted pita triangles

In a food processor, blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth; with the motor running, add the oil gradually. Transfer the muhammara to a bowl and serve at room temperature with the pita triangles.

Makes about 13/4 cups.

From Gourmet magazine (December 1993), via

Seared scallops with leeks and caviar sauce

3 tablespoons butter, divided

2 large leeks (white and pale green parts only), chopped

1 cup brut champagne

Salt and pepper

3/4 cup whipping cream

20 sea scallops

3 tablespoons caviar

2 teaspoons chopped fresh tarragon

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.

Melt 1 tablespoon butter in large non-stick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes a side for each batch. Transfer to plate.

Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

Tip: Serving the sauce at room temperature helps bring out the taste of the caviar.

Makes 4 servings.

From Bon Appétit (February 1996), via

Wild mushroom stuffed turkey breast with cranberry coulis

1 tablespoon butter

1 leek, cleaned and sliced

1 rib celery, diced

2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, criminis, etc.)

2 teaspoons herbs de Provence

2 tablespoon shallots, chopped

1 cup chicken stock

Salt and freshly ground black pepper

2 cups toasted bread crumbs

1/2 boneless turkey breast, about 21/2 pounds

Cranberry coulis (recipe follows)

Preheat oven to 375 degrees.

Heat a large sauté pan, add butter, and add leeks and celery. Sauté for 3 minutes and add mushrooms. Cook until the mushrooms are tender, about 5 minutes. Add herbs and shallots, and cook for 2 more minutes. Add stock and bring to a simmer. Season with salt and pepper, and pour over bread crumbs in a mixing bowl. Mix well and cool.

Butterfly the turkey breast with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butcher's twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with cranberry coulis.

Makes 8 to 10 servings.

From La Campagne, Cherry Hill, N.J., via

Cranberry coulis

12-ounce bag cranberries

1 cup sugar

11/2 cups water

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon cinnamon

Place the ingredients in a non-reactive saucepan, and bring to a simmer. Cook until the cranberries have burst, about 20 minutes, and transfer to a blender. Blend until smooth; season, and reserve.

From La Campagne, Cherry Hill, N.J., via

Sweet potato gratin

For the topping:

1 cup all-purpose flour

3/4 cup firmly packed light-brown sugar

1 teaspoon salt

1 teaspoon ground cinnamon

8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes

1 cup toasted chopped pecans

For the sweet potatoes:

5 pound sweet potatoes

1/4 cup milk

2 teaspoon vanilla extract

6 tablespoons (3/4 stick) unsalted butter, melted

3 eggs

1/2 cup maple syrup

1/4 cup firmly packed light brown sugar

2 teaspoon kosher salt

Freshly ground pepper, to taste

Pinch of freshly grated nutmeg

Preheat oven to 450 degrees.

To prepare the topping, stir together in a bowl the flour, brown sugar, salt and cinnamon.

Using a pastry blender, cut in the butter until the flour mixture has been completely absorbed into the butter. The mixture should hold together when squeezed with your hand but crumble apart easily. Stir in pecans. Set aside.

To prepare the sweet potatoes, put them in a large roasting pan and add a small amount of water. Cover the pan tightly with aluminum foil and roast until the potatoes are tender and easily pierced with a knife, 1 to 11/2 hours. Transfer the potatoes to a cutting board and let cool slightly. Reduce the oven temperature to 350 degrees.

When the sweet potatoes are cool enough to handle, use a paring knife to carefully peel off the skins and cut the flesh into 1/2-inch cubes. Transfer one-fourth of the potatoes to a large bowl and mash with a potato masher. Add the remaining cubed potatoes and stir to combine.

In a bowl, whisk together the milk, vanilla, butter, eggs, maple syrup, brown sugar, salt, pepper and nutmeg. Add the milk mixture to the sweet potatoes and stir until well-combined.

Transfer the sweet potato mixture to a 3-quart rectangular baking dish and sprinkle with gratin topping. Bake until the topping is golden and crispy, 45 to 60 minutes. Let cool for 10 minutes before serving.

Makes 12 to 15 servings.

From Williams Sonoma

Cauliflower and Brussels sprout gratin with pine nut-bread crumb topping

11/2 pounds Brussels sprouts, trimmed, quartered lengthwise through core

1 (11/2 to 13/4-pound) head of cauliflower, trimmed, cut into small florets

23/4 cups heavy whipping cream

1/2 cup chopped shallots

1 tablespoon chopped fresh sage

11/2 tablespoons olive oil

1/2 cup plain dry bread crumbs

1/2 cup pine nuts, lightly toasted

2 tablespoons chopped fresh Italian parsley

3 cups grated Parmesan cheese, divided

Salt and pepper, to taste

Fill large bowl with ice and cold water.

Cook Brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.

Combine whipping cream, shallots and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.

Heat oil in large non-stick skillet over medium heat. Add bread crumbs; stir until crumbs begin to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.

Butter 13-by-9-by-2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 11/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over.

(Do ahead: Bread-crumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.)

Preheat oven to 375 degrees. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle bread crumb topping over and bake uncovered 15 minutes longer.

Makes 10 to 12 servings.

From Bon Appétit (November 2008), via

Pumpkin walnut ring

11/4 cups sifted cake flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup coarsely chopped toasted walnuts

2 large eggs

3/4 cup firmly packed light-brown sugar

3 ounces safflower oil

2 tablespoons walnut oil

1 cup fresh or canned unsweetened pumpkin purée

Chocolate walnut glaze (recipe follows)

Preheat oven to 350 degrees.

In a small bowl, combine flour, soda, spices, salt and walnuts. and whisk to blend.

In a large mixing bowl, beat eggs, brown sugar and oils for two to three minutes until very smooth. Add pumpkin purée and beat just until smooth. Add flour mixture and beat until completely moistened.

Scrape batter into prepared pan and bake 30 to 35 minutes or until a cake tester inserted in the thickest part of the cake comes out clean. Cool in the pan on a rack for 10 minutes, then unmold onto the rack.

Using a parchment cone or cup with a spout, drizzle glaze over the top and sides of cake. Allow to set for at least 3 hours at room temperature.

Makes 6 to 8 servings.

From The Cake Bible by Rose Levy Beranbaum, via

Chocolate walnut glaze

1⁄3 of a 3-ounce bar of bittersweet chocolate, room temperature

1⁄3 of a 3-ounce bar of milk chocolate, room temperature

1 tablespoon walnut oil

Break the chocolates into squares and place in the top of a double boiler. Add the oil and place over very hot but not simmering water on low heat. The water must not touch the bottom of the double-boiler insert.

Remove the double boiler from the heat and stir until the chocolate begins to melt. Return to the heat if the water cools, but be careful that it does not get too hot. Stir until smooth. (The chocolate can be melted with the oil in a microwave oven if stirred every 15 seconds. Remove from heat before chocolate is fully melted, then stir, using residual heat to complete the melting.)

Makes 1/4 cup. Can be stored for 1 week at room temperature, or 3 months refrigerated or frozen.

From The Cake Bible by Rose Levy Beranbaum, via

Ginger bite light ice cream

4 cups half-and-half

11/2 cups sugar

2 teaspoons ground ginger

1 teaspoon vanilla extract

3/4 cup chopped crystallized ginger

In a large bowl, whisk together half-and-half, sugar, ground ginger and vanilla. If you have time, cover the mixture and refrigerate for an hour to allow the flavors to develop.

Pour the mixture into the canister of an ice cream maker and freeze according manufacturer's directions. Add crystallized ginger and process for 1 minute longer. Transfer the ice cream to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.

Makes about 5 cups.

From Ice Cream and Frozen Desserts by Peggy Fallon

Cinnamon ice cream

10 ounces milk

2 cinnamon sticks

3 egg yolks

5 ounces light muscovado sugar (or soft brown sugar)

101/2 ounces cream

Put milk and cinnamon sticks in a pan and heat slowly, almost to boiling. Whisk egg yolks and sugar together until they are pale and thick. Pour the warm milk through a sieve into the sugar and egg, still whisking. Return this custard to the pan and heat gently until thickened a little. Strain this through a sieve into a bowl and leave it to cool. Add the cream, and freeze in an ice cream machine.

From Cafe Paradiso Seasons by Denis Cotter