Holiday Accoutrements Recipes

It’s almost turkey time—so allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, yams, Yukon Gold potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and double turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.

Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Homemade Pumpkin Purée

Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Ingredients:
1 (4-6 pound) Winter Luxury pumpkin, rinsed and dried
Sea salt

Method:
1. Heat the oven to 400°.

2. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, cutting the fibers with kitchen shears if necessary. Reserve seeds for another use.

3. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

4. Remove the pan to a rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

Balsamic-Glazed Root Vegetables

An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.

Ingredients:
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2-4 parsnips, scrubbed, peeled and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
4 pearl onions, peeled and halved
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper

Method:
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.

2. Preheat oven to 500°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.

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Rustic Apple Galette

This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.

Ingredients:
Farm & Larder galette dough, chilled
4 Melrose apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces

Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.

2. On a lightly floured work surface, roll the pastry into a 10-12 inch circle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within two inches of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1 ½-inch border.

3. Bake the galette for 45 – 60 minutes or until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

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