These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.
2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!
½ pound parsnips, peeled
2 tablespoons olive oil
1. Preheat oven to 300°.
2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.
3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.
It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!
Here are a few recipe ideas:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!
Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Brussels Sprouts with Chestnuts & Bacon
A great holiday side!
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Baked until the brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.
3 cups fresh cranberries
¾ cup firmly-packed brown sugar
⅓ cup dried currants
⅓ cup water
⅛ teaspoon each of ground allspice, cardamom, cloves and ginger
1 large brie cheese wheel
Crackers or crostini
Apple and pear slices
1. To make the marmalade, combine the cranberries, brown sugar, dried currants, water and spices in a heavy saucepan. Cook over medium-high heat until most of the berries pop, stirring frequently, about 5 minutes. Cool to room temperature.
2. Using a sharp knife, cut a circle in the top rind of the cheese, leaving a small border of rind. Carefully remove the center circle of rind from cheese. Place cheese on a foil- or parchment paper-lined baking sheet. Spread cranberry marmalade over the cheese (you may have extra marmalade depending on the size of your cheese wheel).
3. Preheat the oven to 300° then bake until the cheese is soft and warm, about 25 minutes. Set on a large platter and surround with crackers/crostini and the fruit slices. Serve warm or at room temperature.
Make it ahead: The marmalade can be made up to three days ahead of time. Bring both the marmalade and cheese to room temperature before popping in the oven.