Roast Turkey with Citrus and Herbs
• 1 turkey (13-15 lb.)
• 1 orange, quartered
• 1 onion, quartered
• 1 lemon, quartered
• 6 sprigs rosemary, divided
• 6 sprigs sage, divided
• 6 sprigs oregano, divided
• 8 tbsp (1 stick) unsalted butter at room temperature, divided
• 2 tbsp herbes de Provence
• 1 tbsp olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 6-7 cups low-sodium chicken broth, divided
• 1/3 cup all-purpose flour
Position oven rack in lowest third of oven. Heat to 400°F. Insert orange, onion, lemon, and two sprigs each rosemary, sage and oregano into cavity of turkey. With kitchen string, tie legs together. In small bowl combine 2 tbsp butter, herbes de Provence, olive oil, salt and pepper. Spread half the mixture under turkey skin and remainder over the breast. Place in roasting pan; tent with foil. Roast for 20 min. Add 3 cups broth and remaining herb sprigs to pan; roast 40 min. Reduce oven to 350°F; remove foil. Add 1 cup broth; return to oven for 2 1/2-3 hours or until instant-read thermometer reads 175°F. Remove from pan; let stand 30 min. before carving.
Meanwhile, prepare gravy: Strain pan drippings into 4-cup glass measure. Discard solids; skim off fat. Add remaining broth to measure 4 cups. Melt remaining 6 tbsp butter in roasting pan over medium heat on stovetop. Use wooden spoon to scrape up any browned bits. Add flour, whisking for 1 min. Increase heat to high and gradually whisk in broth mixture. Bring to boil. Reduce heat and simmer 5 min., or until slightly thickened. Serve with carved turkey.
Yellow Salad with Bacon and Champagne-honey Vinaigrette
6 tbsp champagne vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 shallot, minced
1/2 cup olive oil Salt and pepper to taste
3 large heads frisée, trimmed
1 large endive, julienned
1/2 cup golden raisins
24 yellow teardrop tomatoes, halved
1 yellow apple, cored and thinly sliced
12 slices (about 3/4lb.) thick-slice bacon, cooked and coarsely chopped
In small bowl combine vinegar, honey, mustard and shallot. Whisk in olive oil.Season with salt and pepper. In medium bowl toss together frisée, endive, raisins, tomatoes and apple slices. Toss well with desired amount of dressing. Divide salad among 12 plates; sprinkle with bacon.
Warm Pear Tart with Blue Cheese and Honey
2 cups slivered blanched almonds
1/2 cup sugar
1 pkg.(17.3 oz.) frozen puff pastry sheets, thawed
1 1/2–2 lb. assorted pears (such as Bartlett, red d'Anjou and Comice), cored and sliced
1/3 cup honey
1/3 cup crumbled blue cheese Fresh whipped cream
In food processor pulse almonds and sugar until finely ground. Add 4 tbsp water, 1 tbsp at a time, until mixture forms spreadable paste. Cover one sheet of thawed pastry with damp cloth. On lightly floured surface roll second sheet of pastry into 15" x 7" rectangle and place on baking sheet. With a knife lightly score 1" border around pastry. Using a fork gently poke holes throughout inner border. Spread half the almond paste in center, up to 1" border.
Heat oven to 375°F. Arrange half the pear slices over the filling. Brush pear slices with half the honey. In small bowl lightly beat egg with 1 tbsp water. Brush egg mixture over the outside 1" border. Bake 25 min., or until edges are lightly golden. Sprinkle half the cheese over the pears; return to oven for 5–10 min. or until cheese has melted. Repeat with remaining sheet of pastry. Top with whipped cream.
Makes 2, which serves 12.
Chestnut-and-Pancetta Ciabatta Dressing
• 6 tbsp unsalted butter, divided
• 1/2lb. pancetta, diced
• 3 celery stalks, diced
• 3 cloves garlic, chopped
• 2 medium carrots, diced
• 2 large onions, diced
• 2 tbsp chopped fresh rosemary
• 2 cans (10 oz. each) roasted chestnuts, peeled and coarsely chopped
• 12 oz. day-old ciabatta bread, cubed
• 2/3 cup grated Parmesan cheese
• 1/4cup chopped fresh flat-leaf parsley
• 1 cup low-sodium chicken broth
• 2 eggs, lightly beaten Salt and pepper to taste
Heat oven to 350°F. Spray 13" x 9"x 2" baking dish with nonstick cooking spray. In large skillet melt 2 tbsp butter over medium-high heat. Add pancetta and cook until crisp. With slotted spoon remove pancetta to large bowl. Add rest of butter to skillet with celery, garlic, carrots, onions and rosemary; cook until tender, about 12-15 min. Stir in chestnuts. Combine vegetable mixture with pancetta. Add ciabatta cubes; toss well. Stir in Parmesan, parsley, broth and eggs; season with salt and pepper. Spoon into baking dish; cover with foil. Bake 30 min. Remove foil; continue baking 15 min., or until browned.
Combine 2 cups tequila, 1 1/3 cups cranberry juice, 1 cuporange-flavored liqueur (triple sec or Cointreau) and 2/3 cup freshlime juice. Shake over ice; strain into margarita glasses or lowcocktail flutes.
Sweet Potatoes with Molasses and Chipotle
6 large sweet potatoes (4 1/2 lb. total), peeled and cubed
8 tbsp (1 stick) unsalted butter
1/4 cup molasses
1 tbsp minced canned chipotle pepper
Salt and pepper to taste
Place sweet potatoes in large saucepan and cover with lightlysalted water. Bring to boil; cook 8-10 min. or until tender. Drain;return to saucepan. Add butter, molasses and chipotle pepper. Mashmixture with a potato masher. Season with salt and pepper.