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Jerusalem-Artichoke Soup

"Curiously enough, Jerusalem artichokes are neither artichokes
nor are they from Jerusalem. The tuber is native to North America
and a member of the sunflower family."

Serves 8

6 tablespoons butter
2 onions, chopped
2 carrots, chopped
2 leeks, white part only, split lengthwise,
chopped, and washed well
6 sprigs flat-leaf parsley
1 teaspoon dried thyme
5 cups chicken stock, or
canned low-sodium chicken broth
Juice of 2 lemons
3 pounds Jerusalem artichokes
Salt and fresh-ground black pepper
6 to 8 tablespoons heavy cream

1. In a large pot, melt the butter over moderate heat. Add the
onions, carrots, leeks, parsley, and thyme. Cover, reduce the
heat to moderately low, and cook, stirring occasionally, until the
vegetables are tender and beginning to brown, about 15 minutes.
2. Add the stock and bring to a boil. Reduce the heat and simmer,
partially covered, for 25 minutes. Strain the stock and press the
vegetables firmly to get all their juice. Return the stock to the pan.
3. Meanwhile, fill a large bowl halfway with cold water and add
the lemon juice. Peel the Jerusalem artichokes and put them
in the acidulated water to prevent darkening.
4. When the stock in ready, drain the Jerusalem artichokes and cut
them into 1-inch chunks. Add them to the stock, season with
1 1/4 teaspoons salt and 1/2 teaspoon pepper, and bring to a
boil. Reduce the heat and simmer, partially covered, stirring
occasionally, until the Jerusalem artichokes are very tender,
about 45 minutes.
5. Purée the soup in a food processor or blender. Return the purée
to the pot and reheat it gently, stirring often. Thin to the desired
consistency with the cream, and season with additional salt and
pepper to taste.
- Michael McLaughlin


Roast Turkey with Three-Bread Stuffing

"With a hint of paprika in the gravy and cubes of pumpernickel, rye,
and sourdough bread in the stuffing, Tina Ujlaki, the Food Editor
at Food & Wine Magazine, incorporates her Hungarian heritage
into this holiday bird."

Serves 10 to 12

One 14- to 16-pound turkey with neck and
giblets, at room temperature
Salt and freshly ground black pepper
1/4 pound plus 2 tablespoons butter
1/2 teaspoon paprika
2 tablespoons flour
3 cups turkey stock, or
canned low-sodium chicken broth

1. Heat the oven to 450 degrees F. Reserve the turkey neck and giblets
for the stock. Season the turkey inside and out with salt and pepper.
Turn the turkey breast side down on a work surface and loosely fill
the neck cavity with about 2 cups of the stuffing. Pull the neck skin
over the cavity. Fasten the skin to the back of the turkey with metal
skewers or wooden toothpicks. Turn the turkey breast-side up. Loosely
fill the main cavity of the bird with about 5 cups of the Three-Bread
Stuffing. Close the cavity with skewers or toothpicks. Twist the wings
behind the bird. Tie the legs of the turkey together. Wrap the remainder
of the stuffing separately in buttered aluminum foil and bake in the oven
with the turkey during the last 30 minutes of cooking.
2. In a medium saucepan, melt the 1/4 pound butter. Soak a 2-foot-long double layer of cheesecloth or a clean kitchen towel in the melted
butter. Let the remaining 2 tablespoons butter soften.
3. Put the turkey, breast-side up, on a rack in a roasting pan, and cover
the breast with the butter-soaked cloth.
4. Put the turkey in the oven and immediately reduce the heat to 325
degrees F. Roast the bird, basting frequently with any pan juices,
until an instant-read thermometer stuck into the inner thigh registers
135 degrees F, about 3 1/2 hours. Remove the butter-soaked cloth
and add the paprika to the pan. Continue roasting the turkey,
basting, until the inner thigh temperature reaches 180 degrees F.,
about 1 hour longer. The juices will run clear when the thigh of
the turkey is pierced with a fork.
5. Transfer the turkey to a carving board and leave to rest in a warm
spot for about 15 minutes.
6. Meanwhile, mash together the 2 tablespoons softened butter and the
flour. Pour the pan juices into a bowl and skim off the fat. Set the
roasting pan over high heat and when it starts to sizzle and smoke,
add the stock. Bring to a boil, scraping the bottom of the pan to
dislodge any brown bits. Reduce the heat, add the pan juices, and
simmer for 5 minutes. Gradually whisk the butter paste into the
gravy and bring to a boil, whisking until smooth. Season with salt
and pepper.
7. Remove the string from the bird. Spoon the stuffing into a bowl and
carve the turkey. Serve with the stuffing and gravy.

Three-Bread Stuffing

"A trio of bread brings a complex earthy taste to this
spicy stuffing, and their colors produce a calico effect."

Makes about 12 cups

4 cups cubed rye bread
4 cups cubed pumpernickel bread
5 cups cubed sourdough bread
1/4 pound butter
1 large onion, chopped
2 ribs celery, chopped
1 teaspoon paprika
1 pound spicy sausage, such as Hungarian,
hot Italian, or chorizo
2 cups water
1 tart apple, such as Granny Smith, peeled,
cored and chopped
3 tablespoons good-quality green olives,
pitted and chopped
1 jalapeño pepper, seeds and ribs removed,
minced (optional)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme,
or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
2 eggs, beaten to mix

1. Spread the bread cubes out on a large baking sheet. Let them
dry overnight. Alternatively, dry in a 350 degrees F. oven for
10 minutes.
2. In a large frying pan, melt the butter over low heat. Add the onion
and celery and cook, stirring occasionally, until softened, about 8
minutes. Sprinkle with the paprika and cook 2 minutes longer.
3. Put the sausage in a medium saucepan and cover with the water.
Bring to a simmer over moderately high heat, reduce the heat, and
poach until cooked through, about 10 minutes. Remove the sausage
and reserve 1 cup of the poaching liquid. Chop the sausage.
4. In a large bowl, combine the dried bread cubes with the onions-
and-celery mixture, the sausage, apple, olives, jalapeño, parsley,
thyme, salt, pepper, the reserved 1 cup sausage-poaching liquid,
and the eggs. Mix until well blended.


Gratin of Sweet Potatoes Flambéed
with Bourbon

"You can bring this dish to the table dramatically aflame or
let the flames die down in the kitchen. The point is to burn
off the raw alcohol flavor."

Serves 8

4 pounds sweet potatoes (about 4)
4 tablespoons butter, at room temperature
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons sugar
1/3 cup bourbon

1. Put the sweet potatoes in a large pot of cold water and bring to a
boil over moderately high heat. Cook until the sweet potatoes are
just tender around the edges but still firm in the center, about 15
minutes. Drain and rinse under cold water. Peel the sweet potatoes
when they are cool enough to handle.
2. Heat the oven to 475 degrees F. Butter a large shallow baking dish.
Cut the sweet potatoes into 1/4-inch slices and arrange the slices in
the baking dish, overlapping slightly. Dot the potatoes with the butter
and sprinkle with the salt, pepper and sugar.
3. Bake the sweet potatoes for 20 minutes. Reduce the heat to 350
degrees F. and bake until the potatoes are tender and lightly glazed,
about 20 minutes longer.
4. Pour the bourbon into a small saucepan. Warm over low heat for
about 20 seconds, then carefully ignite the bourbon and pour it
over the sweet potatoes.


Glazed Roasted Shallots and Garlic

"A sprinkling of sugar brings out the nutty sweetness of shallots
and garlic. When tender, they’re quickly sautéed with butter for
the final caramelized glaze."

Serves 10 to 12

3 3/4 pounds large shallots, peeled
2 heads garlic, separated into cloves,
cloves peeled
3/4 cup chicken stock or canned
low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons butter

1. Heat the oven to 375 degrees F. Put the shallots and garlic in a
single layer in a shallow baking dish. In a small saucepan, com-
bine the chicken stock and lemon juice and bring to a boil over
high heat. Pour the hot stock over the shallots and garlic and
sprinkle with the sugar, salt and pepper. Cover with aluminum
foil and bake for 45 minutes. Remove the foil, stir gently, and
bake uncovered until the shallots are very tender, 25 to
30 minutes.
2. In a large frying pan, melt 1 1/2 tablespoons of the butter over
moderate heat. Add half of the shallots and garlic and half of
their cooking liquid. Increase the heat to moderately high and
cook, shaking the pan frequently, until the shallots and garlic
are golden brown and caramelized all over, about 5 minutes.
Transfer to a serving dish. Rinse out the pan and repeat with
the remaining butter, shallots, garlic and cooking liquid.
- Sheila Lukins

Make it ahead:Prepare the dish several days in advance, cool,
cover and refrigerate. Let it return to room temperature before
reheating in a 375-degree F. oven for 10 minutes.


Mixed Salad with Kumquats and Pecans

"Sliced fresh kumquats add a tart, orangey zip to this winter salad.
Marinating them in the dressing for half an hour softens their
skins nicely."

Serves 8 to 10

3 tablespoons wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, crushed
1/4 teaspoons salt
1/2 cup olive oil
10 fresh kumquats
1 1/2 cups pecans
1 head Romaine lettuce, torn into
pieces (about 1 1/2 quarts)
1 head red-oak lettuce, torn into
pieces (about 2 quarts)
1 small red onion, cut into thin rings
4 Belgian endives, two cut into thin
slices, two separated into leaves

1. Heat the oven to 400 degrees F. In a large bowl, combine the
wine vinegar, Dijon mustard, garlic, salt and pepper. Add the
oil slowly, whisking. Add the kumquats to the dressing and
set aside to marinate for 30 minutes.
2. Meanwhile, spread the pecans on a baking sheet. Toast until the
nuts are fragrant, about 5 minutes. Let cool. Break the pecans
into large pieces.
3. Just before serving, add the lettuces, onion, the sliced endive,
and the toasted pecans to the kumquats. Toss well to combine.
Serve with  the endive spears arranged around the salad.

Make it ahead. Make the dressing one day ahead, if you like, but
don’t add the kumquats until 30 minutes before serving time. You
can also clean and dry the lettuces the day before serving. Wrap
them loosely in paper towels, pack them in a roomy plastic bag,
and refrigerate until needed.


Jellied Cranberry Sauce

"Homemade cranberry sauce has a fresh, tart flavor. It’s
so easy to make, you may never go back to store-bought."

Makes about 3 cups

2 1/4 cups water
One 12-ounce package fresh
cranberries (about 3 cups)
1 1/2 cups sugar
1/8 teaspoon salt

In a medium saucepan, bring the water to a boil. Add the cranberries
and boil over moderately high heat, stirring occasionally, for 20 minutes.
Purée the cranberries in a food processor and strain. Return the purée to
the pan and cook over low heat, stirring frequently, for 3 minutes. Add
the sugar and salt and cook until the sugar dissolves, about 2 minutes.
Transfer to a bowl, let cool, and refrigerate until gelled.

- Marion Cunningham

Make it ahead: You can prepare the sauce 1 week in advance.
Keep refrigerated until ready to use.


Apple Quince Pie

"Adding quince to all-American apple pie both intensifies the flavor and,
because of the high pectin content of the fruit, provides body. Fall is the
season for quince; look for large, aromatic fruit with smooth skin."

Makes one 9-inch pie

2 pounds tart apples (about 4), such as Granny
Smith, peeled, cored, and cut into 1/2-inch slices
2 quinces (about 1 pound), peeled, cored,
and cut into 1/8-inch slices
Zest and juice of 1 lemon
3/4 cup sugar
1 tablespoon flour
Old-Fashioned Pie Dough
[or the pie crust of your choice]
3 tablespoons unsalted butter

1. Heat the oven to 400 degrees F. In a large bowl, toss together the
apples, quinces, lemon zest, lemon juice, sugar and flour.
2. On a lightly floured surface, roll half of the pie dough into a 12-inch
round. Drape the dough over a 9-inch pie pan. Press it into the pan
and against the sides. Leave the edges overhanging. Roll the re-
maining pie dough into another 12-inch round.
3. Mound the filling in the pie shell and dot with the butter. Moisten the
rim of the pie shell with water and cover with the dough round. Trim
the edges of the dough under and crimp the edge to seal. Cut several
steam vents in the top of the pie.
4. Bake the pie in the lower third of the oven for 25 minutes. Reduce
the heat to 350 degrees F. Bake until the pastry is golden brown
and the fruit is tender when pierced through one of the vents,
about 35 minutes longer. Transfer to a rack and let cool for at
least 2 hours before serving.
- Michael James

Featured Archive Recipes:
Festive Fall Feast
Thanksgiving Feast from Food & Wine
Beet, Radicchio and Apple Salad
with Roquefort

Cranberry Condiments for Thanksgiving
Holiday Dressing/Stuffing Recipes
Scalloped Onions, Leeks and Shallots
Thanksgiving Superstars
Cranberry Apple Pie with Sweet
Walnut Topping (Emeril)

Pumpkin Walnut Cake with Candied Oranges

More Lagniappe Recipes
More Thanksgiving Recipes
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