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FWTG
FWTG
12 favorite recpes
CONTENTS
3 RED KURI SQUASH SOUP 5 CELERY SALAD WITH WALNUTS, DATES AND PECORINO 7 CIDER-GLAZED TURKEY WITH LAGER GRAVY 9 SHIITAKE MUSHROOM AND FRESH HERB STUFFING 11 TWICE-BAKED SWEET POTATOES WITH TOASTED MARSHMALLOWS 13 SKILLET CORN BREAD WITH CORN RELISH 15 GINGER-ROASTED WINTER SQUASH 17 CHUNKY CRANBERRY SAUCE 19 RED-MISO-GLAZED CARROTS 21 CARAWAY PARKER HOUSE ROLLS 23 CLASSIC PUMPKIN PIE 25 CRANBERRY-GLAZED PUMPKIN PIE
4. Roast the turkey for 30 minutes. Add 2 cups of water to the roasting pan and continue to roast for about 2 hours longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165. 5. meanwhile, prepare the gravy In a large saucepan, heat the vegetable oil. Add the turkey neck, wing tips and giblets except for the liver and season with salt and pepper. Cook over moderate heat, turning a few times, until nicely browned, about 12 minutes. Remove the turkey parts and reserve. Off the heat, stir the flour into the fat in the saucepan to make a paste. Gradually whisk in the cider until smooth, then whisk in the lager. Add 3 cups of water and bring to a boil over moderately high heat, whisking until thickened. Return the turkey parts to the saucepan and add the bay leaf. Cover and cook over low heat, whisking occasionally, until the gravy is flavorful, about 1 hours. Discard the turkey parts and bay leaf. 6. Carefully peel the cheesecloth off the turkey and discard. Transfer the turkey to a cutting board and let rest for 30 minutes. Pour the pan juices into a glass measuring cup and skim the fat. Add the pan juices to the gravy and bring to a simmer over moderate heat. Season the reserved liver with salt and pepper, add to the gravy and simmer until pink in the center, about 5 minutes. Remove the liver and cut it into small pieces. 7. In a blender, puree the liver with 1 cup of the gravy. Whisk the liver puree into the gravy and season with salt and pepper. Carve the turkey and serve with the gravy. Michael Symon wine Cherry-rich Oregon Pinot Noir: 2009 Scott Paul La Paule.
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active: 10 min; total: 45 min makes one 10-inch round corn bread
1. Preheat the oven to 425. Heat a 10-inch castiron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened. 3. Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve. Grace Parisi
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RED-MISO-GLAZED CARROTS
active: 30 min; total: 1 hr 12 servings Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots. 3 pounds carrots, sliced on the bias inch thick cup vegetable oil cup red miso paste 6 tablespoons unsalted butter, softened 1 tablespoon light brown sugar 1 cup thinly sliced scallions (about 6) 1. Preheat the oven to 425. In a large pot of salted boiling water, blanch the carrots until barely crisptender, about 2 minutes. Drain and pat dry. 2. In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated. 3. Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve. Joanne Chang make ahead The roasted carrots can be refrigerated for up to 2 days.
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1. In a small bowl, combine the yeast with the sugar and warm water and let stand until foamy, 5 minutes. In a medium saucepan, heat the milk with 10 tablespoons of the butter until just melted. Remove the saucepan from the heat and let cool slightly. Stir in the foamy yeast mixture.
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active: 20 min; total: 2 hr 30 min plus cooling makes one 9-inch pie
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