Thursday
Oct112012

West Elm and Kinfolk Collaboration

Spiced Bourbon Cider Cocktail

Serves 10

 

5 cups quarts apple cider

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 knob of ginger (about 2 inches), sliced 

2 cinnamon sticks

2 1/2 cups ice, plus more for serving

2 1/2 cups bourbon

5 tablespoons maple syrup

bitters for finishing

 

In a saucepan, combine apple cider, cloves, nutmeg, ginger and cinnamon sticks. Bring to a boil, then cover and remove from heat.  Let the cider steep at room temperature for 1 hour. 

 

Strain the cider into a container and place in the refrigerator to chill. 

 

To make two cocktails at a time in a cocktail shaker or a pint glass: add ½ cup ice, ½ cup bourbon, 1 cup cider, and 1 tablespoon maple syrup. Shake well. Using a cocktail strainer or small sieve, strain the liquid over ice into preferred drinking glass. Finish each glass with a dash of bitters.

 

Prosciutto, Apple, Blue Cheese and Honey Crostini

serves 8-10

 

1 baguette, cut diagonally into 1/2-inch-thick slices

extra virgin olive oil, for brushing

3/4 pound prosciutto, thinly sliced

3/4 pound blue cheese

1/2 apple, thinly shaved

2 tablespoons honey

salt and freshly ground pepper

1/3 cup chopped toasted walnuts

 

Preheat oven to 400 degrees. Lightly brush one side of each bread slice with olive oil and sprinkle with salt and pepper. Place on a parchment lined sheet pan and toast in oven until golden, about 7 minutes. Remove the pan from the oven, set aside, and allow crostinis to cool. Fold the prosciutto and place on top of the crostinis. Follow with the shaved apple, walnuts, then drizzle with honey. Season with freshly ground pepper to taste. 

 

Creamy Pumpkin Soup with Roasted Pumpkin Seeds

 

serves 8-10

 

3 tablespoons olive oil

1 large onion, finely chopped

2 leeks, finely sliced, white parts only

4 garlic cloves

1 teaspoon ground ginger

1/2 tsp nutmeg, freshly grated 

4 pounds pumpkin (or any winter squash), peeled and diced

1 large potato, peeled and diced

2 1/2 quarts chicken or vegetable stock

3/4 cup crème fraiche (or sour cream)

3/4 cup roughly chopped cilantro 

3/4 cup spiced pumpkin seeds (recipe follows)

salt and pepper

 

In a large saucepan, heat olive oil over low heat. Add the onion and leeks and sauté until softened, about 2-3 minutes. Add the garlic, ginger and nutmeg to the pan.  Continue to cook for 1 minute, stirring constantly.  Lastly, add the pumpkin, potato and stock.  Bring to a boil then cover, turn heat to low, and simmer for 30 minutes. 

 

Let the soup cool slightly.  Using an immersion blender, puree the soup. Reheat gently and season with salt and pepper. Transfer soup to bowls and garnish each with a tablespoon of crème fraiche, chopped cilantro, and spiced pumpkin seeds. 

 

Spiced Pumpkin Seeds

makes 1 cup

 

1 cup raw pepitas

2 teaspoons olive oil 

2 tablespoons sugar

1 teaspoon cinnamon

1 teaspoon salt

1/4 teaspoon cayenne pepper

 

Preheat oven to 350 degrees. 

 In a small bowl, combine sugar, cinnamon, salt and cayenne pepper. Line a baking sheet with parchment paper and add the pumpkin seeds, olive oil and spice mixture. Toss until well combined. Spread the seeds evenly along the sheet pan and bake on the top rack until seeds begin to brown, about 15-20 minutes. Set aside to cool.

 

Rolled Turkey Breast with Stuffing

Serves 8-10

 

1 turkey breast, 4 - 4 ½ pounds, skin on, boned, trimmed, butterflied and brined (recipe follows)

2 tablespoons olive oil

2 small garlic cloves, peeled and thinly sliced

2 tablespoons coarsely chopped fresh sage

3/4 cup onion, finely chopped (1 small onion)

3/4 cup celery, finely chopped

Salt and freshly ground pepper

8 ounces sweet Italian sausage, casings removed (about 2 links)

1/2 cup dried apricots, cut into 1/4 inch cubes

1/2 cup chicken stock

3 cups cornbread, crumbled 

1 egg, beaten

1/4 cup coarsely chopped flat-leaf parsley

 

Preheat oven to 375 degrees. 

Place the olive oil, garlic and sage in a large skillet over medium heat, about 3 minutes or until golden brown and crispy. Transfer the garlic and sage into the bowl with the cornbread. Using the same skillet, add the onion and celery. Season with salt and pepper. Cover and cook until vegetables are translucent, 5-7 minutes. Add the sausage to the pan and sautee.  Using the back of a spoon, break the sausage into smaller pieces. Cook for about 5 minutes, until browned. 

 

Add the chicken stock and apricots. Bring stock to a boil and cook until the apricots are reconstituted, about 5 minutes. Pour the broth over the cornbread and stir until combined. Stir in the egg and parsley.

 

Line your work surface with plastic wrap. Place the turkey onto the surface, skin side down. Cover with another layer of plastic wrap. Using a mallet or cast iron pan, pound turkey to a 1/2-inch thickness. Remove the top layer of plastic wrap and spread 3 cups of the stuffing evenly over the turkey, leaving a 1-inch border. Roll the turkey into a log and tie with kitchen twine to keep in place. 

 

On a rimmed baking sheet, roast the turkey until the center reaches 155 degrees, about 1 hour and 15 minutes. Increase the oven temperature to 450 degrees and roast for 5 minutes longer, until the skin browns. Remove from oven and let rest for 15 minutes before slicing and serving. 

 

Brining the turkey:

 

1 turkey breast, 4 - 4 ½ pounds, skin on, boned, trimmed and butterflied

4 cups water

1 tablespoon coarse sea salt

2 bay leaves

1 tablespoon whole black peppercorns

1 small onion, thinly sliced

2 garlic cloves, crushed

small bunch fresh thyme

 

Special equipment: 

1 gallon bucket or stockpot

1 large clear plastic bag

 

Line the bucket or stockpot with the plastic bag. Combine water, salt, bay leaves, peppercorns, onion, garlic and thyme in the bag. Stir well, until the salt is dissolved. Place the turkey into the brining liquid, tie the bag closed and cover the bucket or pot with a lid. Refrigerate for 24 hours.

 

Allow the turkey to come to room temperature by removing it from the brine at least one hour before cooking. Rinse the excess brine off with water and pat the turkey dry. 

 

 

Leek Bread Pudding with Crispy Wild Mushrooms

serves 8-10 

 

1/2 stick (4 tbsp) unsalted butter, extra for greasing

4 cups leeks, sliced, 1/2-inch-thick (white and light green parts only)

1/4 teaspoon salt

pepper, freshly ground

4 large eggs

2 1/2 cups whole milk

2 1/2 cups heavy cream

nutmeg, freshly grated

2/3 cup comte (or gruyere), shredded 

two loafs brioche (or challah), cubed

2 tablespoons finely chopped chives

1/2 cup crispy mushrooms (recipe follows)

 

Preheat the oven to 350 degrees.

 

In a large skillet, melt butter over medium low heat. Add leeks and season with salt. Cover and cook, stirring occasionally, until leeks are soft and caramelized, 10-15 minutes. Season with pepper to taste.

 

In a large bow, whisk together eggs, milk, cream, a generous pinch of salt, pepper, nutmeg, and comte. Add the leeks to the bowl and toss to combine. 

 

In a buttered baking dish, line the bottom with the bread. Pour in enough of the custard mixture to cover the bread. Let soak for about 10 minutes. 

 

Place dish into the oven and bake for 30-45 min or until the pudding is set and the top is brown and bubbling. Scatter with crispy mushrooms and chives to finish.

 

Crispy Mushrooms

makes 1/2 cup

 

1 pound shiitake mushrooms, thinly shaved

1/4 cup olive oil

1 teaspoon truffle oil

pinch of salt

 

Preheat the oven to 400 degrees. On a parchment lined baking sheet, spread the mushrooms evenly in one layer. Drizzle with olive oil and sprinkle with salt. Roast for ten minutes then stir. Continue to roast the mushrooms until tender and lightly browned around the edges, about 10 minutes longer. 

 

Remove from oven and let cool slightly. Drizzle with truffle oil to finish.

 

Spiced Cherry Cranberry Sauce 

makes 4 cups

 

3/4 cup sugar

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

pinch of nutmeg, freshly ground

1 cup water

3 cups fresh or frozen cranberries 

1 cup dried cherries

1 orange, zested and juiced

 

In a large saucepan, combine sugar, cloves, cinnamon, nutmeg and water over medium heat. Stir and simmer until the sugar is dissolved. To the pot, add the cranberries and cherries. Increase the heat and bring to a boil. Cook uncovered for 5 minutes, until the cranberries begin to pop. Reduce heat and cook for 20 minutes longer until thickened. Stir in the orange zest and juice. Serve alongside the roasted turkey.

 

Haricots Verts with Crispy Shallots

serves 8-10

 

2 1/2 pounds haricots verts, ends trimmed

1/2 stick unsalted butter

1 1/2 tablespoons fresh chopped parsley

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper, freshly ground

1 cup crispy shallots (recipe follows)

 

Have ready a large bowl of ice water. Fill a large pot with water and a generous pinch of salt. Bring to a boil and add the haricots verts. Blanch until crisp and tender, 2-3 minutes. Drain immediately and pour into the ice water. Drain once more and pat dry. Refrigerate until ready to use. (Can be done a day ahead)

 

In large skillet, melt the butter over medium-high heat. Add the garlic and cook uncovered until golden and fragrant, 2-3 minutes. Add the haricots verts and stir until well combined and heated through. Sprinkle with parsley and shallots. Serve warm or at room temperature.

 

Crispy Shallots

makes 1 cup

 

4 shallots, peeled and thinly sliced

2 tablespoons all purpose flour

peanut oil, for frying

 

Toss shallots in the flour until lightly coated. Set aside until ready to use.

 

In a medium pan, add peanut oil, about 1inch deep. Over medium high heat, warm the oil to 325 degrees, or until a drop of water sizzles in the pan. Gently drop the shallots into the oil and fry until golden brown, 1-2 minutes. Using a slotted spoon, transfer the shallots to a paper towel lined plate. Set aside until ready to serve.

 

Pear, Apple and Ginger Crumble with Cinnamon Ice Cream

serves 8-10

 

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup slivered almonds

1 cup sugar
, divided 

1/4 teaspoon salt

1 stick unsalted butter, melted and cooled

3 pears, peeled, cored and cut into 1/2 inch thick cubes

3 apples, peeled, cored and cut into 1/2 inch thick cubes

1 cup cranberries

1 tablespoon freshly grated ginger

1/2 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

2 tablespoons cornstarch

 

Preheat the oven to 425 degrees.

 

In a large bowl, combine the oats, flour, almonds, 1/2 cup of sugar, ginger, salt and butter. Mix until large crumbs form. 

 

In a 1 1/2-2 quart baking dish, toss the pears, apples, cranberries, ginger, lemon zest and vanilla with the remainder of the sugar and the cornstarch. Sprinkle the oat crumble over the fruit and bake until the topping is browned and juices are bubbling, about 20 minutes. Let cool slightly. Serve with cinnamon ice cream.

 

Cinnamon Ice Cream

Serves 8-10

 

3 cups heavy cream

3/4 cup sugar

pinch of salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

4 large egg yolks

 

In a saucepan, combine the heavy cream, sugar, salt, cinnamon and vanilla extract along with seeds over medium heat. Bring to a simmer.

 

In a medium bowl, whisk together the egg yolks. In a slow stream, gradually add the hot cream mixture to the eggs and stir constantly. Once well combined, transfer the custard back to the saucepan and continue to cook over medium-low heat until mixture is thick enough to coat the back of a spoon. Stir continuously. 

 

Strain the custard into a container and let it cool before transferring to the fridge. Once the mixture is chilled, pour into an ice cream maker and churn until frozen. Transfer the ice cream to an airtight container and freeze until firm.