THANKSGIVING FROM AN IRISHMAN

OK I get it. I see why it's all about eating, drinking and eating more and drinking more (if you've any room left) and of course family and all that. For me it's the same as Christmas. I usually work for Thanksgiving 'cause well, it's an American holiday but this year I finally got to enjoy the festivities instead of working them. And you'd better believe I had seconds!
I'm sure you already know the history behind it all, well if you're from here you do, so I won't go into it as I'll probably mess it up anyway. We got the nod to go to a killer feast at my friends Kelly and Van's house. What a spread. There was 27 of us and I'd say the majority were from from the South and these southerners meant business in the kitchen. Everything was made from scratch. BTW Kelly's also a chef.
Let me tell you what we had: a 35lb. smoked sucking pig, deep fried and roasted turkey, oyster and cornbread dressing (that's stuffing if you're not from here, new to me too), homemade green bean casserole, rice consomme, creamed corn, stuffed mirlitons, potato yeast rolls w/ honey butter, gravy, cranberry sauce and other bits and pieces like a grape salad thing with brown sugar, not sure about that one. A lot of this was new to me but man was it good. Even down to the desserts--homemade pecan pie, pumpkin gooey bars, pumpkin banana torte, pumpkin cheesecake, choc. chip bundt cake, ginger pumpkin cake and as Kelly pointed out, a dreamwhip pie which I apparently shovelled in my mouth.Won't see that everyday!

Myself and Kelly
Great day-lots of food and drink, hit the scratcher early (that's bed for you who don't speak Irish!) I'm going to try one of these recipes soon so keep checking back!

FRESH BAKED APPLE TART

One of the best memories I have growing up was when we'd get a phone call from our neighbor asking us (myself and my older sister) in for some apple tart. She was an elderly lady, loved us, as her kids were all "growed up". We knew the routine and played it well. She made different tarts and crumbles every week. Apple, rhubarb, berries the lot. We could smell them in the oven from our house and would be casually hanging around the phone. The call always came and man you never saw two kids run faster. I was probably no more than 8 or 9 but can remember it vividly. I'm not really big into desserts but show me an apple tart and ice cream, gone.

There are so many recipes out there for various pies, tarts, crumbles that I decided to focus more on the filling than the pastry. You can buy good quality tart shells in most stores. I was in Wholefoods yesterday and got one. A lot of people don't want the hassle of making a pie crust so these are perfect.

1 9 inch pie crust
Pre-heat oven 375 degrees
Filling Recipe:
5 medium apples - sliced (Arkansas black, Fuji, Gala, Granny Smith)
2 tbsp. unsalted butter
2 tbsp. honey/agave
3/4 tsp. cinnamon
1/4 tsp. allspice
I used the Arkansas Black apples which I came across at the farmers market the other day. Crisp and sweet. You should look for a firm variety such as those above so they don't break down too much when cooking and hold their shape better. The Granny smiths will need more sweetening than the others so taste them and decide for yourself.

If using a pre-made pie crust, par bake it for 20 mins. and let cool. Halve, core and slice your apples to 1/4 inch thickness. Place them in a bowl of lemon water to prevent them from turning brown. In large saute pan over medium-low heat melt the butter. Once it begins to foam add your honey and stir for 30 sec. Add the sliced apples, cinnamon and allspice and coat gently. Cook for 3-4 mins. till the apples begin to soften. Set aside to cool. Once ready lay filling gently into tart shell.
Press down the apples to as to fill the whole tart. Bake for 25 mins.
Once ready, let cool.
Serving suggestion: Fresh raspberry sauce.

Roast Turkey Breast w/ Cranberry Orange Relish

For most people the holidays are all about eating, drinking and usually lots of leftovers especially turkey. We end up having turkey sandwiches out the ying yang for days afterwards. I bet a lot of you are only interested in white or breast meat, or maybe you're only having a few people round so here's a recipe just for you.
Some stores offer just the turkey breasts so you don't have to buy the whole turkey. This is great for smaller portions and cuts the cooking time so you won't be up at the crack of dawn to get the bird in the oven. Regardless of meat size, I always brine my turkey the day before. Brining is soaking the meat in salted water which helps add flavor and keeps the meat moist during roasting. You can add a variety of other ingredients such as spices, herbs, bay leaves or even beer if you like to enhance the flavor. I find that a lot of people when cooking poultry, in particular cook the daylights out of it so they won't poison anyone. It always ends up dry and flaky, not good. Brining also provides a temperature cushion during cooking, so if this is your tendency, brining will help lock in the juices so it won't taste like rubber. Another note on brining is that brined meats tend to cook faster than unbrined meats so keep your eye on the internal temp about 2/3 of the way into your normal cooking time.

BRINING RECIPE:
11/2 lb. organic turkey breast
8 cups water (enough to cover)
1/3 cup kosher salt
3 bay leaves
1/2 tbsp. peppercorns
1 cup fresh herbs (thyme, marjoram, sage)
2 lemons-zested
Dissolve salt in the water. Add remaining ingredients and submerge turkey. Put in fridge overnight. When ready to cook, rinse and pat dry with paper towel.

TURKEY RECIPE:
11/2lb. brined turkey breast
1 lg.carrot-roughly chopped
1 lg.parsnip-roughly chopped
1 med. white onion-roughly chopped
4 cloves garlic- halved
2 tbsp. fresh ginger- roughly chopped

Pre-heat oven to 400 degrees
Mix all vegetables together and lay on roasting pan. These will be used as a base for roasting the turkey which not only prevents the meat from sticking to the pan but are used for the gravy. Lay the seasoned turkey on the vegetables and place in oven. After 15 mins. reduce heat to 350. When cooked internal temp. should be 160 degrees. It took 50 mins. in my oven so keep an eye on it. When done, let rest for 15 mins. before carving.

CRANBERRY ORANGE RELISH
Cranberries are quite bitter so the majority of recipes use sugar when making. It's usually 1:1 water:sugar. I try to avoid sugar as much as possible as there are so many great alternatives. I prefer to use agave nectar which although is a real sugar and has similar properties to many sugars its glycemic index is much lower which makes it less likely to raise blood sugar levels. Agave is 40% sweeter than sugar so you also use less. Check out http://www.allaboutagave.com/ for more info.
Recipe:
1 12 oz. bag cranberries
2/3 cup water
2/3 cup agave or honey
1 tbsp. fresh ginger-chopped
1 med. orange-zested
Place all above into sauce pan and bring to a boil. Once the cranberries start popping reduce the heat and stir until blended, 10 mins. approx. Taste for sweetness (add more agave if needed) and refrigerate. This can be made a day or so in advance.
Yields 3 cups.

BUTTERNUT SQUASH SOUP

Here we go again. Turkey, mash potatoes, gravy, pies, the lot. A good time by all but we'll pay for it in January (a great time to own a gym with all those new members.) This is a healthy low-fat way to start your meal and will let you have that extra piece of pie.

Butternut squash is a more watery squash and tastes very much like sweet potatoes with a sweet nutty flavor. Typically butter and sugar are used to make this soup but if you know anything about my cooking these are two items rarely used. I prefer adding chopped apple to sweeten or even carrot as I've done today, which also enhances the color of the soup. If you want to vary the flavor you could add 1 tbsp. curry powder as you're sauteing the onions. I often make this for my clients and alter the flavor by adding the apple, curry, nutmeg or even sweet potatoes or parsnips. Don't be afraid to play around and see what you come up with.
Recipe:
4 cups roughly diced & peeled butternut squash
1/2 cup diced onion
1 tbsp. chopped garlic
1 carrot-roughly chopped
5 cups low-sodium chicken/vegetable broth
2 tbsp. olive oil
S&P to taste

Yields 6 cups

Saute the onions on medium heat for 5 mins, no color. Add the chopped garlic and cook for another minute. Add the squash and carrot and continue to cook for 10 mins stirring occasionally. Add the broth and bring to a boil. Once boiling reduce to a simmer until vegetables are tender, 30 mins. approx. In a blender, puree until smooth and season to taste. Easy as that. To make it even easier you can purchase already peeled squash and then all you have to do is chop. This is great to make in advance and even freeze if need be.