In celebration of Mardi Gras, Reuben cooked up a great pot of jambalaya. Out of the million and one versions of this classic Cajun cuisine, this one is my favorite. It’s low fat, cooks in one pot, and is a great way to use up leftover ham. The kale provides a burst of color and an extra serving of vegetables — very needed in my household as we struggle through the recent exchange of sicknesses between the kids. Much to our surprise, our 8-month-old devoured her kale. Pretty impressive, Anabelle, but you’re still too young for beads.

Jambalaya with Shrimp and Ham
adapted from Ellie Krieger

Serves 4

1 tablespoon olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt, plus more, to taste
1/4 teaspoon freshly ground black pepper, plus more, to taste
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
6 oz (170 g) diced, smoked ham
2 1/2 cups (600 ml) low sodium chicken broth
1 x 14-oz (400-g) can diced tomatoes
1 cup (180 g) uncooked long-grain white rice
1 lb (450 g) peeled and deveined medium shrimp (tail-on preferred)
hot pepper sauce

Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients (salt through the diced tomatoes). Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

***

Toasted Garlic Kale

Serves 2 to 3

1 bunch kale, washed and roughly chopped
3 tablespoons olive oil
2 cloves garlic, minced

Bring a large pot of water to a boil. Salt the water as you would for cooking pasta. Add the chopped kale and simmer for 4 to 5 minutes, until the kale turns bright green. Immediately drain the kale and rinse with cold water.

In a large saute pan, heat the olive oil over a medium heat but do not let the oil smoke. Add the garlic and saute, stirring frequently, until the garlic just begins to turn golden. Add the drained kale to the oil and garlic, lower the heat, and saute until the kale is tender. Season to taste with salt and pepper.

We’re planning to have a few friends over for New Year’s Eve. Instead of coordinating a full sit-down dinner, I’m planning a spread of bite-size delicacies. A plate of hors d’oeuvres balanced in one hand with a glass of champagne in the other is my idea of a party — even when it’s just me and Reuben. I make this beef tenderloin recipe often for parties. It’s easy, can be made in advance, and everyone seems to love it. As a word of warning, I’ve never made the other recipes listed but how could molten brie or dark chocolate be bad?

Kristin and I are taking some time off from Dinner du Jour due to the hectic nature of the month. We’ll be back in January with more recipes and photos. We hope you all have a wonderful holiday season and happy new year!

Roast Tenderloin of Beef
adapted from Gourmet

Serves 8

2 tablespoons vegetable oil
4 1/2 lb (2 kg) trimmed beef tenderloin, tied, at room temperature
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste

Preheat oven to 525°F (275°C).

In a large skillet, heat the oil over high heat until smoking. Pat meat dry. Rub with pepper and salt. Sear the tenderloin on all sides until dark brown. Transfer the meat to a rack in a roasting pan. Roast meat for 10 to 20 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130°F to 140°F (55°C to 60°C) for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving. Serve with horseradish sauce, arugula, and rolls for making sandwiches, if desired.

Horseradish Sauce
adapted from Emeril’s New New Orleans Cooking by Emeril Lagasse

2 cups (475 ml) sour cream
1/4 cup prepared horseradish, drained
1 tablespoon minced chives
1 teaspoon Champagne or white wine vinegar
1 teaspoon salt
dash hot red pepper sauce

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

***

Rockin’ Celery
adapted from Pilar Sanchez, Food Network

10 servings

12 celery stalks, peeled
1/2 cup (50 g) pecans
1 tablespoon honey
1 tablespoon melted butter
pinch cayenne pepper
pinch sea salt
8 oz (225 g) cream cheese, softened

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.

In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet and bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.

Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.

***

Baked Brie with Mushrooms and Thyme
adapted from Bon Appétit, March 2009

Makes 6 to 8 servings

1/2 oz (15 g) dried porcini mushrooms
2/3 cup (160 ml) dry red wine
2 tablespoons butter
6 oz (170 g) crimini (baby bella) mushrooms, halved or quartered if large
6 oz (170 g) shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large shallot)
2 teaspoons chopped fresh thyme
1 x 14-oz (400-g) Brie (preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Rinse the dried porcini to remove any grit. Place the porcini and wine in a small saucepan. Bring to a simmer over low heat; remove from the heat. Let the porcini soak until soft, about 20 minutes. Using a slotted spoon, transfer the porcini to a work surface and coarsely chop. Line a strainer with damp paper towel; strain the wine into a small bowl and reserve.

Melt the butter in a heavy large skillet over medium-high heat. Add the crimini and shiitakes. Sprinkle the mushrooms with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add the shallot and stir until soft, about 1 minute. Add the chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in the thyme. Season to taste with salt and pepper. Cool.

Remove the Brie from its box, discarding the lid and paper. Using a sharp knife, cut the top rind from the Brie; discard. Return the Brie to its box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of the Brie, crimping foil at edges, leaving top exposed.) Mound the mushroom mixture atop the Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat the oven to 350°F (180°C). Place the Brie with the mushrooms on a rimmed baking sheet. Bake until the cheese begins to melt and the mushrooms are warmed through, about 15 minutes. Transfer the Brie in box to a plate. Serve hot with baguette slices.

***

Chocolate Chunks with Cherries and Pistachios
adapted from Katie Brown Celebrates: Simple and Spectacular Parties All Year Round by Katie Brown

6 servings

12 oz (340 g) bittersweet Baker’s chocolate, chopped
1/2 cup (120 ml) whole milk
3 tablespoons of unsalted butter
1/4 teaspoon salt
1 cup (130 g) shelled pistachios
1 cup (150 g) dried tart cherries

In a large microwaveable bowl, combine the chocolate, milk, butter, and salt. Place the bowl in a microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If the chocolate is not completely melted after whisking, return to the microwave for 1 minute and repeat step.)

Stir in the pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour the chocolate mixture into the pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.

Remove the pan from refrigerator and invert chocolate mixture onto a cutting board. Remove the plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.

This is one of my favorite ways to use up leftover Thanksgiving turkey. It’s an adaptation of Jamie Oliver’s chicken and mushroom pasta bake recipe (spaghetti tetrazzini), which he says is “really tacky but gorgeous.” It got me thinking about how foods or recipes are as subject to trends as anything else. Chef’s salad, cheese fondue, shrimp cocktail and deviled eggs have all had their day (though I still love shrimp cocktail and deviled eggs). But how could you go wrong with wine and cream? That will never go out of style as far as I’m concerned. What are some of your favorite tacky or untrendy foods?

Turkey Tetrazzini
adapted from Jamie’s Italy by Jamie Oliver

Serves 4

1 oz (20 g) dried porcini mushrooms
2 cloves garlic, finely sliced
12 oz (340 g) button mushrooms, cleaned and sliced
1 cup (240 ml) white wine
2 to 3 cups cooked shredded or diced turkey
1 lb (450 g) spaghetti
2 cups (480 ml) heavy cream
salt and freshly ground black pepper
2 cups (200 g) freshly grated Parmesan cheese
extra virgin olive oil

Preheat the oven to 400ºF (200ºC).

Put the porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 1/2 cup /120 ml). Put to one side to soak for a few minutes.

Strain the porcini, reserving the soaking water, and add them to a frying pan big enough to hold all the ingredients (including the pasta) with the garlic and fresh mushrooms. Add the wine and the strained porcini soaking water and turn the heat down. Add the turkey to the pan. Simmer gently until the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of turkey, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy turkey sauce and toss well. Add three-quarters of the Parmesan and stir well. Transfer to an ovenproof baking dish or nonstick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving. (Alternatively, you could serve this right after adding the drained spaghetti and Parmesan to the creamy turkey sauce and skip putting it in the oven.)

***

Cranberry Buckle with Vanilla Crumb
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

You can keep the leftover vanilla crumb in the freezer for up to 3 months and either use it to make another cranberry buckle or as a fruit crisp topping (or you could just halve the amounts called for here for the crumb topping).

Serves 8 to 12

for the vanilla crumb (makes 2 cups):
1 cup (120 g) all-purpose flour
3/4 cup (150 g) sugar
1/4 cup (40 g) packed light brown sugar
1/2 cup (110 g) cold unsalted butter, cut into 1/4-inch cubes
1 tablespoon vanilla extract

for the cranberry buckle:
1 3/4 cups (210 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (110 g) unsalted butter, softened
3/4 cup (150 g) sugar
zest of 1 orange
2 eggs
1 tablespoon vanilla extract
1/2 cup (120 ml) sour cream
2 cups (8 oz/225 g) cranberries, fresh or frozen

Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan.

To make the vanilla crumb, combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. Pulse or blend until the mixture resembles coarse breadcrumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Place the crumb mix in the freezer while you prepare the buckle.

To make the buckle, sift the flour, baking powder and salt together in a bowl. Set aside.

Using a hand-held mixer or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for about 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl once or twice. Fold in half of the cranberries.

Spread the mixture in the prepared pan. Distribute the remaining cranberries over the cake and sprinkle the crumb topping over the cranberries.

Bake for 45 to 50 minutes, or until lightly golden and firm on top. Wrapped in cling film, this cake will keep at room temperature for 2 to 3 days.

About seven or eight years ago, I made a Martha Stewart version of the infamous Campbell’s green bean casserole for the holidays. Instead of a can of cream of mushroom soup and a can of french-fried onions, her recipe called for Gruyère cheese, which back then I could only find in Dublin, and pan-fried shallots. I had such high hopes for the recipe, but for all the fancy ingredients, Matt and I swore it tasted just the same as the casserole of our childhoods. It had a bad work-to-glory ratio. What I love about the ham, which I’ve made every Christmas for the past five years, and these maple pecan pie squares, which I made a couple weeks ago, is that they have a high work-to-glory ratio. The gist of the theory is that the recipes are simple but absolutely delicious, as opposed to something that’s time consuming or difficult that winds up tasting not much better than what you can get out of a can. As much as I love to cook and indulge at the holidays, I’m all for basking in the glory of a house full of well-fed people at Christmas with a minimum amount of work.

***

Mulled Wine (Glühwein)
adapted from Rachel’s Favourite Food for Friends by Rachel Allen

Serves 6 to 8

1 bottle of red wine (you don’t need your best red, but something decent)
1/2 cup (100 g) sugar
1 cinnamon stick, broken in half
4 cloves
1/2 orange, cut into 4 chunks
1 lemon, cut into 4 chunks
1 cup (240 ml) brandy
halved orange slices from the remaining 1/2 orange, to serve

Put the wine, sugar, cinnamon, cloves, orange and lemon into a saucepan. Heat very gently, stirring to dissolve the sugar. Keep on a low heat, without boiling, for 5 minutes. Remove from the heat and add the brandy. Serve in glasses, each with a new orange slice in it.

***

Fully Festive Ham
adapted from Feast by Nigella Lawson

Serves 8 to 10

The only slightly tricky bit about this menu is timing the ham if you want to make the cabbage with the stock, since the ham takes about 4 hours to cook and the cabbage needs 1 hour. Just be sure to take note of that and leave yourself plenty of time.

7 1/2 to 8 lb (3.4 to 3.6 kg) ham
2 quarts (2 liters) apple juice
2 quarts (2 liters) cranberry juice
2 cinnamon sticks, halved
2 onions, halved but not peeled
1 tablespoon allspice berries (optional)

for the cranberry glaze:
4 tablespoons cranberry jelly or 6 tablespoons cranberry sauce
1 tablespoon runny honey
1 tablespoon English mustard powder
1/2 teaspoon ground cinnamon

Put the ham into a large saucepan and cover with cold water. Bring to a boil and then immediately drain and rinse the ham in a colander, which will get rid of any excess saltiness.

Rinse the saucepan and put the ham back in and add all of the above ingredients (except for the glaze). If the fruit juices don’t cover the ham, then add some water; it really depends on how snugly your ham fits into the pot. Bring the liquid to a boil and cook the ham at a fast simmer for about 3 1/2 to 4 hours. Partially cover the pot with a lid if the liquid is boiling away and the top of the ham is getting dry.

Once the ham is cooked, remove it from the hot and now salty juice, and sit it on a board (if you’re making the cabbage with the stock, don’t throw the stock away). If you want, you can cook this well ahead of schedule and let it get cold before glazing and roasting it. If that’s the case, cook it for half an hour less in the pot and then let it get cold in the cooking liquid.

But if you’re going ahead now, wait until the ham’s bearable to the touch – it’s easy to scald yourself on hot sugary fat – and then cut and peel the rind off the cooked ham, and make sure you have a thin layer of white fat off with it, or just use a knife to shave some fat off, so you’re left with a thin coating. Meanwhile, preheat the oven to 420°F, though you can make this work with whatever setting you need your oven to be.

Heat the remaining glaze ingredients together in a saucepan until the jelly or sauce melts into the honey, mustard and cinnamon to make a smooth glaze. It needs to be thick enough not to run off the ham in the oven.

Cover your roasting tin with two layers of tin foil (to make doubly sure nothing gets through) and place the ham in the tin. Pour the glaze over the ham so that all of the fat/top is covered. Put the ham into the oven and cook for 15 minutes or until the fat is coloured and burnished by the sugary glaze. If you’ve let the ham cool completely before you glaze it, it will need a good 40 minutes at 350°F and you might have to give a final blast of real heat at the end too. And this is based on its being at room temperature, not fridge cold, when it goes in.

***

Fully Festive Red Cabbage
adapted from Feast by Nigella Lawson

Serves 6

1 to 1 1/2 heads of red cabbage, shredded
cranberry and apple juice stock from the Fully Festive Ham

Bring the ham stock back to the boil and add the shredded cabbage. Cook for approx. 1 to 1 1/4 hours at a steady simmer, covering the pan if it’s losing too much liquid. Strain to serve.

***

Cranberry Chutney with Crystallized Ginger and Dried Cherries
adapted from A Homemade Life by Molly Wizenberg

Makes about 5 cups

This will keep for a week in the fridge, stored in an airtight container. Note that this chutney reaches its thick, jammy consistency only as it cools, so it will still be somewhat loose when you first remove it from the heat.

24 oz (680 g) apricot preserves
3/4 cup (180 ml) raspberry vinegar (or 3/4 cup (180 ml) white vinegar plus 1 1/2 teaspoons raspberry preserves)
pinch of salt
1/4 teaspoon ground cloves
1/4 cup (60 ml) Grand Marnier, Cointreau or Triple Sec (or orange juice for a nonalcoholic version)
24 oz (680 g) fresh cranberries, picked over
1/2 cup (70 g) finely chopped crystallized ginger
1 1/4 cups (150 g) dried cherries

In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves and Grand Marnier. Stir to mix, then place over a medium-high heat. Bring the mixture back to a boil and cook for 10 to 15 minutes, or until it has thickened slightly. If will bubble, so stir it regularly with a long-handled wooden spoon to keep it from burning.

Reduce the heat to medium, add the cranberries and cook until they’re soft but not popped. When you hear one or two pop, it’s a good sign that the rest are getting soft. Add the ginger and cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools.

***

Spiced Whipped Sweet Potatoes
adapted from Bon Appétit, November 2002

Serves 6 to 8

This dish can be made 1 day ahead (always a bonus for a big holiday dinner). Cover and refrigerate, then rewarm over a medium-low heat, stirring frequently. Alternatively, cover with plastic wrap and rewarm in a microwave oven on high until heated through.

6 x 8-oz (225-g) sweet potatoes (yams)
1/2 cup (packed) (85 g) golden brown sugar
1/4 cup (55 g) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons orange zest
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
cinnamon sticks, to garnish (optional)
orange peel strips, to garnish (optional)

***

Maple Pecan Pie Squares with Bourbon Whipped Cream
adapted from Ezra Pound Cake

Makes 25 squares

Don’t be put off by the long list of ingredients and lengthy method. I made these in about 15 minutes, and with two little kids underfoot at that. These can be stored in an airtight container at room temperature for up to 3 days.

for the crust:
1 1/4 cups (150 g) all-purpose flour
1/3 cup (60 g) firmly packed golden brown sugar
1/4 teaspoon salt
1/2 cup (110 g) cold unsalted butter, cut into 3/4-inch pieces

for the maple pecan filling:
6 tablespoons (90 g) unsalted butter
1/3 cup (80 ml) pure maple syrup
2/3 cup (120 g) firmly packed golden brown sugar
1/3 cup (80 ml) heavy cream
2 cups (8 oz/250 g) coarsely chopped pecans (don’t chop them too small)

for the bourbon whipped cream:
1 cup (240 ml) whipping cream
1 tablespoon bourbon
1 tablespoon sugar

Position a rack in the center of the oven and preheat it to 350°F (180°C). Line a 9-inch square baking pan with aluminum foil or baking parchment paper, letting the foil or paper extend up the sides and over the edges. If using foil, butter the foil, or spray it with nonstick spray.

To make the crust, combine the flour, brown sugar and salt in a food processor (or by hand). Add the butter and pulse (or use a pastry blender) until the mixture forms pea-sized coarse crumbs. Press the crumbs into the bottom of the pan and bake until the edges are lightly browned and the top feels firm, 12 to 17 minutes. Set aside.

To make the filling, combine the butter, maple syrup and brown sugar in a small saucepan over a medium heat. Stir until the butter melts and the brown sugar dissolves. Bring to a boil and boil for 1 minute. Remove from the heat and immediately stir in the cream. Stir in the pecans. Pour the hot filling over the partially baked crust, spreading it to the edges with an offset spatula or wooden spoon.

Bake until the filling is set when you give the pan a gentle shake, 22 to 25 minutes. Transfer to a wire rack to cool until firm, about 1 1/2 hours.

Meanwhile, to make the bourbon whipped cream, whip the cream, bourbon and sugar together until soft peaks form. Taste and add more sugar if you think it needs it to balance the bourbon. Set aside in the fridge until ready to serve.

Using the ends of the foil or paper liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a knife around the edges of the square to loosen it from the foil or paper. Using a large, sharp knife, cut into 25 small squares. Serve with a dollop of the bourbon whipped cream on the side.

In the US, it’s the day after Thanksgiving today — which means it’s also now officially Christmastime! So I won’t waste any time giving you this cookie recipe, an adaptation of my favorite oatmeal chocolate chip cookies, but this time with a festive twist to them with the brandied cranberries. For any Black Friday shoppers, a couple of these cookies and a cup of coffee would keep you going through the afternoon sales. For anyone else, do you really need an excuse to eat a cookie like this? A few weeks ago, when I told a friend that I was going to make these, she said they sounded like the perfect Christmas cookie, but I said I couldn’t wait that long to make them. Any recent Thanksgiving excesses aside, you shouldn’t either.

Avoca’s Shepherd’s Pie
adapted from Avoca Café Cookbook

Serves 6

You can prepare the shepherd’s pie in advance, leave it to cool and reheat it later, although it will need more time in the oven (40 minutes instead of 20). For my family of four, I like to divide the pie into 4 individual gratin dishes and 4 ramekins for the kids’ portions, which makes enough for two dinners. This way, I can cook the second batch fresh on the day, as opposed to reheating one big casserole dish.

for the pie:
1 onion, roughly chopped
2 tablespoons vegetable oil
2 lb (900 g) minced beef (you could also use ground turkey for a leaner version)
3 tablespoons Worcestershire sauce
2 sprigs of thyme (or 1/2 teaspoon dried)
1 teaspoon tomato puree
3 carrots, diced
1 3/4 cups (400 ml) chicken stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish

for the potato topping:
3 lb (1.4 kg) potatoes, peeled and cut into chunks
1 cup (240 ml) whole milk or cream
1/2 cup (110 g) butter
salt and freshly ground black pepper

Preheat the oven to 350°F (180°C).

In a large pan, gently sauté the onion in the vegetable oil for about 10 minutes, until soft but not brown. Add the mince a little at a time and cook until browned. Add the Worcestershire, thyme, tomato puree, carrots, stock and some salt and pepper. Cook on a low heat for 50 minutes, then transfer to a large casserole or pie dish or individual gratin dishes, ready for the mashed potato topping.

Meanwhile, cook the potatoes in boiling salted water until tender. Drain well, then return to the pot and add the cream, butter and salt and pepper to taste. Mash well, then taste and adjust the seasoning if necessary.

Cover the mince mixture with the mashed potato. Run the tines of a fork along the potato topping (this will help it to brown). Bake in the preheated oven for 20 minutes, or until the potato is nicely browned and the pie filling is bubbling. Garnish with chopped parsley and serve.

***

Brandied Cranberry, White Chocolate, Pecan and Oatmeal Cookies

Makes about 16 cookies

You can make these cookies without the brandy if you prefer.

3/4 cup (100 g) dried cranberries
1/3 cup (80 ml) brandy
2 cups (240 g) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, melted and slightly cooled
1 cup (170 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
3/4 cup (150 g) white chocolate, roughly chopped
1/2 cup (50 g) pecans, roughly chopped
1 cup (80 g) porridge oats

Put the dried cranberries in a wide, shallow bowl and add the brandy, making sure all the cranberries are covered with brandy (you may need to add a bit more). Cover and place in the fridge. Allow the cranberries to soak for at least 1 hour. Place a colander over a bowl and strain the cranberries, reserving 1 1/2 teaspoons of the brandy. Set both aside.

Preheat the oven to 325°F (160°C). Grease 2 cookie sheets or line them with parchment paper or silicone baking mats.

Sift together the flour, baking soda, and salt and set aside. In a medium bowl, cream together the melted butter and brown and granulated sugars until well blended. Beat in the reserved 1 1/2 teaspoons of brandy, the vanilla, egg, and egg yolk, mixing until light and creamy. Mix in the sifted ingredients, working until just blended. Stir in the cranberries, white chocolate, pecans and oats by hand, using a wooden spoon. Chill the dough in the refrigerator for 30 minutes to 1 hour. Use a table knife to scoop and press the dough into 1/4-cup measuring scoops (or roll 90 g of dough into a ball for 1 cookie), and place the mounds onto the prepared cookie sheets. The cookies should be 3 inches apart.

Bake the cookies for 15 to 20 minutes, or until the edges are lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

If greens are the outcasts of the vegetable world, then Brussels sprouts must be out-and-out exiles. I think they look like little alien heads, but I love how Kitchen Scraps portrays them, as Mr. B. Russell Sprout, “who lived in a red-brick townhouse on a cobblestone lane near the bank where he worked. Even the other bankers thought Mr. Sprout was an old fuddy-duddy because he always wore the same limp green tweed suit and bowler hat every day.” If they’re overcooked, they turn bitter and taste awful, which is why most people don’t like them — or just think they don’t. If cooked properly, they have a delicate nutty flavor, yet popular culture ranks them right up there with knocking back a spoonful of cod liver oil straight up. If you think you don’t like Brussels sprouts, try this recipe. And if you don’t believe me, go read some of the reviews of it here and see how many former sprouts haters were converted. I like to make this for a quick weeknight meal as soon as sprouts are in season, but especially around the holidays, on a day when you feel like you need a break from all the excess.

I have to warn you about the rocky road — you’ll find it hard to stay away from it. The first time I made it, we ate the whole pan in less than 24 hours by constantly going back for just one more little piece. As I found out the hard way last week, this isn’t the best treat to make for a play date. The kids loved it and kept sneaking pieces off the plate, but not being the daintiest eaters, their mouths and hands were quickly covered with chocolate.

Fettuccine with Brussels Sprouts and Pine Nuts
adapted from Gourmet, November 2007

Serves 4

I’ve adapted this to add pancetta and a generous splash of cream. After reading the reviews on Epicurious, next time I’ll try adding some lemon zest and juice and a bit of white wine as well.

3/4 lb (340 g) Brussels sprouts, trimmed
1/2 lb (225 g) dried egg fettuccine
4 oz (110 g) pancetta or bacon (optional; omit for a vegetarian version)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup (60 ml) heavy cream
plenty of freshly grated Parmesan, to serve

Slice the Brussels sprouts in a food processor fitted with the slicing disk (or else slice them very thinly by hand). Cook the fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Cook the pancetta or bacon until crisp. Drain on paper towels and set aside.

Heat the butter and oil in a large heavy skillet over a medium heat until the foam subsides, then cook the pine nuts, stirring, until golden, 1 to 2 minutes. Add the Brussels sprouts, salt and pepper, then saute over a medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta and add to the skillet along with the cream, tossing with enough of the reserved water to moisten. Serve with freshly grated Parmesan cheese.

***

Christmas Rocky Road
adapted from Nigella Christmas by Nigella Lawson

9 oz (250 g) dark chocolate, chopped
5 oz (150 g) milk chocolate, chopped
6 oz (175 g) butter, softened, plus extra for greasing
4 tablespoons golden syrup or light corn syrup
7 oz (200 g) amaretti biscuits, digestive biscuits or, in the States, Nilla wafers or any plain cookie
5 oz (150 g) shelled Brazil nuts
5 oz (150 g) red glacé cherries
4 oz (110 g) mini marshmallows
1 tablespoon icing sugar

Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.

Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. (Or pulse in the food processor a few times.) Place the Brazil nuts into another freezer bag and bash in the same way.

Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.

Pour the mixture into a 10 x 2-inch greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). Refrigerate for 2 hours, or until firm enough to cut. Dust with icing sugar. Remove the block of rocky road from the tray and cut into 24 rectangles.

I love routine. The start of a new school year every September or a new semester in college always threw me for a loop for the first couple of weeks, until I settled into a new schedule. When my daughter was born, I felt like I was going crazy by the time she was six weeks old because there was no predictable or dependable pattern to my days — she might nap for 15 minutes or three hours; I might get to have lunch and a shower, I might not. (The New Contented Little Baby Book was a lifesaver when I discovered it.) When I was in high school, I had the same lunch every day for four years — a sandwich, a carton of yogurt and an apple — and all my life, I only ever ate one kind of apple: Granny Smiths.

But earlier this autumn, I made a quick stop at the grocery store to pick up a few snacks to take on an impromptu after-school trip to the beach and grabbed a bag of Pink Lady apples. And I liked them! Since then, I’ve been branching out into other varieties — Braeburn, Cox’s Orange Pippins, Bramleys, Galas — all of them good. For someone who likes to cook and try different things, I feel more than a little silly for stubbornly sticking with the same thing for so long.

This apple, potato and onion gratin is easy enough to make for an everyday meal, especially if you use a mandolin or the slicing blade of a food processor, but good enough to be a side dish at a holiday dinner like Thanksgiving.I used Pink Lady apples in it — you know, just to shake things up a little.

Salmon with Maple Mustard Sauce
adapted from Gourmet, January 2003

Serves 4

If you don’t have maple syrup, use honey instead, making this a honey mustard sauce that’s equally as good.

4 x 7-oz (200-g) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup (or honey)
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

Pat the salmon dry and season with salt and pepper. Heat the oil in a 12-inch nonstick skillet over a moderately high heat until hot but not smoking, then saute the salmon in 2 batches, starting with the skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.

Remove the skillet from the heat and cool for 1 minute. Whisk in the remaining ingredients and add salt and pepper to taste. Pour the sauce over the salmon and serve straightaway.

***

Apple, Potato, and Onion Gratin
adapted from Bon Appétit, February 2005

Serves 8

6 tablespoons (90 g) butter, divided
2 lb (900 g) onions, sliced
2 tablespoons (packed) chopped fresh thyme
2 teaspoons fine sea salt, divided
2/3 cup (160 ml) water
2/3 cup (160 ml) dry white wine
2 teaspoons sugar
2 1/2 lb (1.1 kg) Yukon Gold or Yellow Finn potatoes, peeled and cut into 1/4-inch-thick rounds (or use any waxy or red-skinned potato)
2 lb (900 g) tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored and cut into 1/4-inch-thick slices

Preheat the oven to 400°F (200°C). Butter a 13 x 9 x 2-inch glass or ceramic baking dish. Melt half the butter in a large nonstick skillet over a medium heat. Add the onions, thyme, and 1 teaspoon salt. Saute until the onions are translucent, about 10 minutes. Increase the heat to medium-high and saute until the onions are tender and begin to color, about 8 minutes longer. Remove from the heat. Add the remaining butter and the water, wine, and sugar to the skillet, stirring and swirling the skillet to combine. Bring to the boil, then cool the onion mixture until it’s lukewarm.

Combine the potatoes, apples, remaining 1 teaspoon salt, and the onion mixture in a large bowl and toss gently to blend. Transfer to the prepared baking dish, spreading evenly. Cover the dish with parchment paper, then cover with foil, shiny side down. Bake the gratin until the potatoes are tender, about 55 minutes. Uncover and bake until the top browns and juices bubble thickly, about 15 to 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300°F (150°C) oven for 20 minutes.) Let the gratin stand for 15 minutes before serving.

***

Sauteed Carrots
from Barefoot Contessa Family Style by Ina Garten

Serves 6

2 lb (900 g) carrots
1/3 cup (80 ml) water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (30 g) unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Peel the carrots and cut them diagonally in 1/4-inch slices. Place the carrots, water, salt, and pepper in a large (10– to 12-inch) saute pan and bring to a boil. Cover the pan and cook over a medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

This year is my first time to host Thanksgiving. In fact, except for the Christmas when I was 9+ months pregnant and didn’t dare venture away from my doctor, I’ve never hosted a major holiday, so I was really excited to spend some time researching recipes and planning our menu. Luckily, my sister-in-law and mother-in-law are also cooking dishes  so I won’t be overwhelmed with cooking. Unlike Kristin, except for the pecan pie, I haven’t made any of my Thanksgiving recipes but they sound good to me and, almost as important, they don’t seem too time consuming. Speaking of time, for those of you who are also planning your menus right now, I’ll lay out my game plan. Sunday, shop for all beverages and groceries. Monday, wash table linens and polish candlesticks. Tuesday, make herb butter (for turkey), clean house. Wednesday, bake pie and cornbread, cube cornbread and French bread (for stuffing). Thursday, put turkey in the oven, set table, prepare remaining dishes, pour glass of wine and enjoy!

Herb-roasted Turkey with Shallot Pan Gravy
from Bon Appétit, November 2000

Serves 10

3/4 cup (180 g) butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 x 15– to 16-lb (7-kg) turkey, rinsed and patted dry
1 1/2 lb (680 g) shallots, peeled and halved lengthwise through root end
3 cups (720 ml) (or more) low-sodium chicken broth
1 cup (240 ml) dry white wine
2 tablespoons all-purpose flour

Mix the butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to blend. (This can be prepared 3 days ahead. Transfer the herb butter to a small bowl; cover and refrigerate. Bring the butter to room temperature before using.) Position a rack in the bottom third of the oven and preheat to 350°F (180°C). Sprinkle the main cavity of the turkey with salt and pepper. Place the whole parsley, sage and thyme sprigs and 4 shallot halves in the cavity. Starting at the neck end, carefully slide your hand between the skin and breast meat to loosen the skin. Spread 3 tablespoons herb butter over the breast meat under the skin. Tuck the wing tips under, then tie the legs together to hold their shape. Place the turkey on a rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Cover only the breast area of the turkey with a sheet of heavy-duty foil. Scatter the remaining shallots in the pan around the turkey.

Roast the turkey for 30 minutes, then baste with 1/2 cup (120 ml) broth. Continue roasting the turkey for 1 1/2 hours, basting with 1/2 cup (120 ml) broth every 30 minutes. Remove the foil from over the turkey breast. Continue to roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers 180°F (80°C), basting with pan juices every 20 minutes, for about 1 hour longer. Transfer the turkey to a platter. Brush with 1 tablespoon of herb butter. Tent loosely with foil and let stand 20 minutes.

Using a slotted spoon, transfer the shallots from the roasting pan to a plate. Pour the pan juices into a medium bowl; spoon off the fat and discard. Add the wine and 1 cup (240 ml) of chicken broth to the roasting pan. Set the pan directly over 2 burners and bring the broth mixture to a boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into a large glass measuring cup. Add the degreased pan juices. Add enough broth, if necessary, to equal 3 cups (720 ml) liquid.

Blend the flour into the remaining herb butter. Pour the broth mixture into a heavy medium saucepan and bring to a boil. Gradually whisk in the herb butter mixture. Add any accumulated juices from the turkey platter. Boil until the gravy thickens enough to coat a spoon lightly, whisking occasionally, about 6 minutes. Add the shallots to the gravy and simmer for 1 minute. Season the gravy with salt and pepper. Serve the turkey with the gravy.

***

Thanksgiving Stuffing
from The Pioneer Woman

Serves 10

1 pan of cornbread
1 loaf French bread, somewhat crusty
1 stick (110 g) butter
1 whole medium onion, diced
2 cups (250 g) celery, chopped
4 cups (1 liter) low-sodium chicken broth
1/4 cup (10 g) chopped fresh parsley
2 to 3 teaspoons fresh chopped rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt to taste

Chop the cornbread and loaf of French bread into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Heat a large skillet over medium heat and add the butter. When it’s melted, add the onion and celery and cook for a few minutes, until the onions are almost translucent. While the onion and celery are cooking, chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add the parsley, rosemary, basil and thyme. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over-salt your stuffing. If the mixture isn’t quite moist enough, add a bit more chicken broth and stir.

Either stuff the bird and cook according to directions or place in a baking dish and bake at 350°F (180°C) for 20 to 25 minutes or until golden brown on top.

***

Buttermilk Mashed Potatoes
from A New Way to Cook by Sally Schneider

Serves 4 [Note: I plan to double this recipe]

You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

1 1/4 lb (570 g) thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2-inch chunks if large
1 1/2 teaspoons kosher salt
3/4 cup (180 ml) buttermilk, warmed (not hot)
1 tablespoon unsalted butter
freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over a high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.

Return the potatoes to the pan and set over a low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill or potato ricer. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

***

Honeyed Pecan Pie

Serves 8

1 cup (170 g) brown sugar (lightly packed)
1 cup (200 g) (or a bit less) light corn syrup (or golden syrup)
1/4 cup (60 ml) honey
1/2 teaspoon salt
1/3 cup (80 g) butter, melted
3 eggs, lightly beaten
1 1/2 cups (150 g) roasted, chopped pecans
1 x 9-inch pie crust
whipped cream (optional)

Preheat the oven to 350°F (180°C).

Combine the brown sugar, corn syrup, honey, salt, and melted butter in a large bowl. Stir in the beaten eggs and mix well. Stir in the pecans. Pour the pecan mixture into the prepared pie crust and bake at 350°F (180°C) for 1 hour. Serve the pie warm or at room temperature with a dollop of freshly whipped cream, if desired.

I know what you’re thinking — it’s only November 9th and she already has her entire Thanksgiving menu planned? I could try to blame it on the blog and say that I just wanted to get these recipes out there so that anyone who wanted to make any of them would have them well ahead of time so they can plan accordingly themselves … and that’s partly true. It’s also true that I’ve been making most of these recipes for years now, so I’m more or less just sticking to my tried-and-tested menu. But it’s also true that I had my children’s big Christmas presents ordered in July. I can’t help it — as a third-generation Virgo, planning ahead is just in my blood.

I should point out that this turkey recipe only uses the crown, which means you won’t get that Norman Rockwell moment of bringing a whole gloriously roasted turkey to the table. But honestly, don’t most people prefer the breast meat anyway? I find that using only the crown makes it easier and less time consuming to cook, not to mention that it takes up a lot less space in my fridge. Having said that, though, you could easily play around with this recipe to adjust it for a whole turkey. For anyone curious about the method behind the madness of brining a turkey, there are some interesting articles about it here and here. As for me, I’ve been brining turkey for years and think it’s the only way to go.

Poinsettia Cocktail
from Nigella Christmas by Nigella Lawson

Makes 8 to 9 glasses

1 x 75cl bottle of Prosecco or other fizzy dry wine, chilled
120 ml Cointreau, Grand Marnier or Triple Sec, chilled
500 ml cranberry juice, chilled

Mix all the ingredients in a large pitcher. Pour into wine glasses or champagne flutes and serve.

***

Cider-brined Turkey with Maple Chili Glaze
adapted from A Kitchen Year by Paula McIntyre

Serves 8

1 x 11-lb (5-kg) turkey crown
4 oz (110 g) butter, softened
salt and freshly ground black pepper

for the brine solution:
9 oz (250 g) sea salt
3 cups (510 g) Demerara sugar or light brown sugar
8 cups (2 litres) cider
8 cups (2 litres) water
2 cinnamon sticks
juice and zest of 2 oranges
1 onion, chopped
handful fresh chopped sage, rosemary and thyme

for the maple chili glaze:
1 red chili
1 tablespoon vegetable oil
1 onion, finely chopped
4 tablespoons maple syrup
2 tablespoons apple cider vinegar
3/4 cup (180 ml) cider
salt

To make the brine, bring all the brine ingredients to the boil and simmer for 10 minutes. Cool completely and add the turkey. Refrigerate for at least 24 hours. Remove from the brine and pat dry with paper towels.

To make the glaze, soak the chili in boiling water for 20 minutes. When cool enough to handle, remove the seeds and chop roughly. Heat the oil in a saucepan over a medium heat and add the onion. Cook until the onion is soft and golden, about 10 minutes. Add the chopped chili, maple syrup, vinegar and cider and simmer until the liquid has reduced by half. Blend to a smooth puree in a blender or food processor and pass through a fine-meshed sieve (if you have one; don’t worry about it if you don’t). Return to the pan and simmer until it has reached a syrupy consistency, about 10 minutes. Check the seasoning.

To cook the turkey, preheat the oven to 350°F (180°C). Place the turkey on a roasting rack and rub all over with the softened butter. Season well with salt and pepper. Cover with tin foil and place in the oven. Cook for 1 hour. Remove the foil and brush the glaze all over. Return to the oven and baste every 10 minutes. A good rule of thumb for cooking turkey is to allow 30 minutes per 2 1/4 lb (1 kg) plus an extra 15 minutes’ cooking time. A 11-lb (5-kg) turkey breast will take just over 3 hours to cook and the internal temperature should register at least 160°F (70°C). Allow to rest at least 20 minutes before carving.

***

Homemade Stuffing
adapted from The New Vegetarian Epicure by Anna Thomas

Serves 10 (or enough for a 16 to 20-lb (7 to 9-kg) turkey or 2 medium casseroles)

Homemade stuffing isn’t nearly as hard to make as you might think, and it tastes so much better than Stovetop. This is the recipe I use for every Thanksgiving and Christmas dinner at our house now. It’s not as fancy or elaborate as a lot of stuffing recipes, but I like it for its unfussy simplicity. If you want to make this ahead (though not more than 1 day), make it up to the point where you spoon it into the casserole, then cook it in the oven when you want to serve it (though it might need longer in the oven than the 45 minutes given here).

3/4 cup (170 g) butter
2 cups chopped onions (2 or 3 onions)
2 cups sliced or chopped celery (3 or 4 stalks of celery)
1 to 2 teaspoons salt
freshly ground black pepper, to taste
3 teaspoons dried sage
3 teaspoons poultry seasoning
1/2 cup (10 g) chopped fresh parsley
2 to 3 tablespoons apple cider vinegar
4 quarts (about 4 liters) of 1/2-inch bread cubes
2 cups (480 ml) vegetable or chicken broth, or both

Preheat the oven to 350°F (180°C).

Melt the butter in a large pot and saute the chopped onion and celery in it until they are soft and just starting to color. Add about a teaspoon of salt, pepper to your taste, the herbs and the cider vinegar. Stir well and remove from the heat.

Put the bread cubes into the pot with the sauteed vegetables and herbs with all their butter, tossing everything together until it’s thoroughly combined. Drizzle on half the broth, toss again, and test. You’re aiming for a mixture that’s soft and moist throughout, but not soggy or soupy. Keep adding broth, a little at a time, mixing everything up well after each addition, until you have the consistency you like. The amount of broth used will vary quite a bit, depending on what kind of bread you use and how dry it is. If you’re roasting a turkey and plan to bake the stuffing separately but want the flavor of the turkey in it, you could add some drippings in place of part of the broth. In that case, however, cut down a little on the butter. If, on the other hand, you plan to stuff a turkey, leave the stuffing just a little on the dry side. When the texture feels right, taste and correct the seasoning with more salt or pepper if needed.

Spoon the stuffing into two buttered casserole dishes, or one very large one, cover well, and bake for about 45 minutes. Alternatively, spoon it into a turkey that’s been prepared for roasting.

***

Cranberry Sauce
adapted from The New Vegetarian Epicure by Anna Thomas

Serves 6 to 8

This keeps in the fridge for about 1 week, so is an ideal dish to make ahead.

12 oz (340 g) fresh cranberries
zest of 1 large orange
1 cup (240 ml) freshly squeezed orange juice
3/4 cup (150 g) sugar
1 teaspoon cinnamon
pinch of ground cloves

Wash the cranberries and discard any that are soft or spoiled. Combine the orange zest and juice in a heavy-bottomed saucepan with the sugar, cinnamon and cloves and bring to a boil, stirring to dissolve the sugar. Add the cranberries, return to a boil, and stir over a medium heat for 8 to 10 minutes. Use a long-handled wooden spoon, as the cranberries can really spit at you as they cook and pop. When most of the cranberries have popped and the liquid is somewhat thickened, the sauce is done. Pour it into a serving dish and allow it to cool, then chill.

***

Bourbon Sweet Potato Puree with Mascarpone and Caramelized Maple Pecans

Serves 6 to 8

These caramelized pecans (or you could use walnuts) would also make a wonderful accompaniment to an after-dinner cheese plate. They can also be made up to a few days in advance to save time on the day. If you like this puree, you’ll also like these bourbon-mashed sweet potatoes.

for the sweet potato puree:
3 lb (1.4 kg) sweet potatoes (2 or 3 large potatoes)
3 tablespoons bourbon
1/2 cup (120 ml) mascarpone

for the caramelized maple pecans:
1/3 cup (75 g) sugar
2 tablespoons maple syrup
1 cup (100 g) pecans

Preheat the oven to 400°F (200°C).

Line a baking sheet with aluminum foil. Prick the potatoes with a fork and place them on the baking sheet. Bake for about 1 to 1 1/2 hours, until the potatoes are tender. (If using very large potatoes, make sure they are cooked all the way through.)

Meanwhile, to make the caramelized maple pecans, place the sugar, maple syrup and pecans in a small saucepan on a medium heat. Allow the sugar and syrup to caramelize slightly, without stirring, which will take about 15 minutes. Gently swirl the pan to spread the sugar evenly, then replace the pan on the heat to allow the sugar to caramelize completely. Once all the sugar has melted and has nicely browned and caramelized, carefully pour the pecans onto parchment paper or a silicone baking mat. Allow the pecans to cool and harden, then break up the mixture to separate the nuts. Set aside.

When the potatoes are cool enough to handle, peel them and transfer to a food processor. Add the bourbon and mascarpone and process until the mixture is smooth.

Transfer the potato puree to a large gratin dish or casserole dish and smooth the top. Bake in the oven for 10 to 15 minutes, until heated through. Sprinkle the caramelized pecans evenly over the top and serve.

***

Roasted Winter Vegetables
adapted from Barefoot Contessa Family Style by Ina Garten

1 lb (450 g) carrots, peeled
1 lb (450 g) parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 lb/900 g)
3 tablespoons good-quality olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Preheat the oven to 425°F (220°C).

Cut the carrots, parsnips, sweet potato, and butternut squash into 1-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper and toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

***

Nutmeg-maple Cream Pie
pie is adapted from The New York Times and the crust from Orangette

Serves 8

Pastry is not my forte, but I’ve had good results with this crust from Orangette. If you have your own favorite pie crust recipe, by all means use that instead, or use a store-bought pie shell. Smitten Kitchen has two helpful pie crust tutorials here and here.

for the nutmeg-maple cream pie filling:
3/4 cup (180 ml) maple syrup
2 1/4 cups (540 ml) heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

for the crust:
4 tablespoons ice water, plus more as needed
3/4 teaspoon apple cider vinegar
1 1/2 cups (180 g) unbleached all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
9 tablespoons (4 1/2 oz/130 g) cold unsalted butter, cut into cubes

To make the crust, combine the 4 tablespoons of  ice water and the cider vinegar in a small bowl or measuring cup.

In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. (Molly at Orangette sometimes finds that 1 additional teaspoon is perfect.)

Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 1/2 inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can. Wrap the dough in plastic wrap and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in the refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

On a lightly floured surface, roll the dough into a circle wide enough to fit a 9-inch removable-bottom pie dish. Transfer the dough gently into the dish and ease it into the corners and up the sides. Trim the edges to extend about 1/2 inch beyond the dish, then fold the overhang inward and press it against the side of the pan to reinforce the edge.

To par-bake the pie crust, preheat the oven to 350°F (180°C). Line the pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake for 10 to 12 minutes or until it’s beginning to set. Remove the foil with weights and bake for 15 to 18 minutes longer, or until golden. If the shell puffs during baking, press it down with the back of spoon. Cool on a wire rack.

To make the pie filling, lower the oven to 300°F (150°C). In a medium saucepan over a medium-high heat, reduce the maple syrup by a quarter, 5 to 7 minutes. Stir in the cream and bring to a simmer. Remove from the heat.

In a medium bowl, whisk together the egg yolks and egg. Whisking constantly, slowly add the cream mixture to the eggs. Strain the mixture through a fine-mesh sieve into a cup or bowl with a pouring spout. Stir in the salt, nutmeg and vanilla.

To assemble, pour the filling into the crust and transfer to a rimmed baking sheet. Bake until the pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Butternut squash lasagna is my ideal comfort food. Savory, cheesy, noodle-y, but still delicate and with some veggies to ease the guilt. The first time I made this lasagna I followed the directions exactly. This time, I experimented with some shortcuts (pesto, hand-held blender), lightened the recipe some, and also added turkey sausage for texture and a bit of protein. I like my shortcut version just as much, if not more, than the original version and hope you do, too.  If you don’t have any vegetables to steam, a simple tossed salad would taste good with this entree.

Butternut Squash Lasagna
adapted from Giada De Laurentiis

Serves 8

1 tablespoon olive oil
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
salt and freshly ground black pepper
1/2 cup (120 ml) water
1 tablespoon amaretto
1/4 cup (55 g) butter
1/4 cup (30 g) all-purpose flour
3 1/2 cups (820 ml) milk
pinch nutmeg
3 tablespoons pesto (homemade or store bought)
12 to 16 no-boil lasagna noodles
2 1/2 cups (280 g) shredded mozzarella cheese
8 oz (225 g) turkey sausage, browned and crumbled (optional)
1/3 cup (30 g) grated Parmesan

Heat the oil in a heavy, large skillet over a medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over a medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly. Using a hand-held blender, blend until smooth. Stir in the amaretto. Season the squash puree to taste with more salt and pepper.

Melt the butter in a heavy medium-sized saucepan over a medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over a medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg and cool slightly. Stir in the pesto. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375°F (190°C).

Lightly butter a 13 x 9 x 2-inch glass baking dish. Spread 3/4 cup (180 ml) of the sauce over the prepared baking dish. Arrange 3 to 4 lasagna noodles on the bottom of the pan. Spread one-third of the squash puree over the noodles. Spread one-third of the sausage (if using) over the puree. Sprinkle with 1/2 cup (55 g) of mozzarella cheese. Drizzle 1/2 cup (120 ml) of sauce over the noodles. Repeat layering 3 more times, ending with a layer of noodles covered with sauce.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.