Gingerbread Pancakes Great Grandma's Pancakes Kallapams Lemon Mascarpone Stuffed Ebelskivers with Blueberry Thyme Compote Yogurt Pancakes with Pomegranate Lemon Poppy Seed Pancakes with Lemon Curd and Greek Yoghurt Aunt Fran's Pancakes Braised Berkshire Bacon with Pickled Onions Cider Pork Rules The Piggyback Pulled Pork with Sweet and Hard Cider Pork Confit with Cider Veal Reduction Spiced Pork Belly with Apple Cider Glaze Pork Tenderloin with Apple Cider, Golden Raisins and Two Sauces
- Merrill Last week, several of the Autumn Salad submissions contained persimmons, which got us thinking about this distinctive fall fruit, known by the ancient Greeks as the "fruit of the Gods." There are two main types of persimmons available in the United States: one is firm when ripe, and the other is soft. Fuyu persimmons, which are round and squat like a tomato, are the most common variety of firm-ripe, or "non-astringent" persimmon found in this country; these are typically sliced and eaten raw. Hachiya persimmons, a popular soft-ripe (or "astringent") variety, are longer and more pointed, and they're ready to eat when the flesh of the fruit softens to the consistency of jelly. It is this second type that you should look for when a recipe calls for "persimmon pulp," which is just a fancy term for the soft flesh of an astringent persimmon after it has been scooped from its skin.
In order to help you get ready for what is arguably the most important meal of the year, we're dedicating this entire week to all things Thanksgiving. We'll post featured recipes that we think would be great on any Thanksgiving table, and we'll ask you to share some tricks of the trade as well. Today, to kick things off, we're opening up the lines to any and all questions you may have for us about cooking for Thanksgiving. Need to know the right proportions for brining a turkey? Always wondered what the difference is between sweet potatoes and yams? Just post your questions in the comments section below, and we'll answer each and every one. And if we don't know the answer ourselves, we'll find someone who does and report back!
Last week a few of you asked what sort of liquid libation we'd recommend to go with the Thanksgiving turkey. As luck would have it, Chambers Street, our wine partner, has put together a list just for us. Below you'll find a selection of wines (featuring an assortment of colors and price points) singled out by Chambers Street as ideal pairings for Thanksgiving fare. The best part? If you click through and use the promotional code "food52" you can order all of these wines -- and more -- from Chambers Street for a 10% discount!
Setting aside the question of the turkey (and what a question it is: see Thanksgiving 911 for help!), this week we're going to approach the other parts of the meal -- vegetables, starches, and desserts. We'll feature a selection of recipes that have won or been finalists in food52 contests, and would be great additions to any Thanksgiving table. Today, we start with vegetables. Pink Greens by Marissa Grace -- tangy and hot, a nice counterpoint to the heavier dishes on the table. Moroccan Carrot Salad with Harissa by Cordeliah -- a zesty, make ahead dish. Glazed Brussels Sprouts and Apples in Browned Butter and Cream by ChezSuzanne -- full of fall flavors. Autumn Celeriac (Celery Root) Puree by Sonali -- perhaps a migration from mashed potatoes? Grilled Brussels Sprouts by kitchenwitchcookie -- no grill required! Possible to do in a grill pan. Roasted Butternut Squash Coconut Curry Puree by testkitchenette -- a less traditional, but delicious, option. Red Leaf Salad with Roasted Beets, Oranges and Walnuts by Teresa Parker -- one of our earliest winners (so early the contest doesn't actually appear!) was this great fall salad
Today, onto carbohydrates, perhaps the most beloved and bemoaned food group of them all. Thanksgiving tends to be a time when people set aside their neuroses and celebrate the starches of the world. Oh yeah, and family and friends... Below are some more recipes from winners and finalists that deserve to be devoured by all. Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon by apartmentcooker Potato Leek au Gratin by AlexisC What We Call Stuffing: Challah, Mushroom and Stuffing by MrsWheelbarrow Ciabatta Stuffing with Chorizo, Sweet Potatoes, and Onions by melissav
Finally, we turn to the end of the meal. Pie usually dominates, but there are some people for whom (horror of horrors!) pie is not the dessert of choice. Here, we feature recipes from our winners and finalists for sweets that just may put those pumpkin pie cravings to rest. Fig and Anise Clafoutis by Oui, Chef -- great made with dried figs, if you can't find fresh Rum Apple Cake by colombedujour -- a gluten free option Pudding Chomeur by camille -- a celebration of maple syrup An Old Fashioned Apple Spice Cake by betteirene -- a dramatic, holiday-worthy presentation
Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing by EBeier Apple and Celeriac Remoulade by Kitchen Butterfly Green Salad with Shaved Parsnip, Carrot, Apple and Honey Roasted Walnuts by WinnieAB Heirloom Carrot Salad with Dates, Almonds, and Herbs by aliwaks Roasted Pumpkin, Serrano Ham, and Manchego Cheese Autumn Salad by menumaniac Sweet Potato, Orange, and Ginger Cream Soup with Crispy Sweet Potatoes and Chili Flakes by Maria Teresa Jorge Tangy Baked Sweet Potato by Mariya Sweet Potato Gnocchi with Chestnut Pesto by Janneke Verheij Roasted Sweet Potatoes with Maple Smoked Bacon and Beer by Food Blogga Sweet Potato Roll with Cream Cheese Filling by SupperStarter
What We Call Dressing- Cornbread, Bacon, Onion, and Apple by MrsWheelbarrow Lamb Sausage, Feta and Mint Stuffing by Oui, Chef Chinese Sticky Rice Stuffing with Cantonese Sausages by chinagirl Tolchester Beach Oyster Stuffing by Bill Stuffing with Ciabatta, Pancetta and Apples by mariaraynal Cheesy Butternut Squash Stuffing by Loves Food Loves to Eat Cranberry Currant Relish by lastnightsdinner Cranberry Orange Compote by Chef Gwen Simple Cranberry Relish by loulies Turkey Spankin' Cranberry Compote by Bill Spiced and Spiked Cranberry Compote by Rhonda35 e="font-weight: normal;">Cranberry Tangerine Chutney by aargersi
- Merrill For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations.
- Amanda At the food52 launch party, Tamio gave Merrill and me a great little book, The Metropolitan Cook Book, published by the Metropolitan Life Insurance Company in 1924. The book begins with a quote by Ruskin that mirrors so much about our approach to cooking at food52: "Cookery means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French Art and Arabian hospitality." We may need to work on the French Art and Arabian hospitality, but we're getting there.
Here are some recipes that caught our attention this week: Champango (a tropical twist) "Dressed" Beer Mint in the Cider Side of Beer (refreshing in the afternoon) Gingered Beer Italianissimo Limoncello Panaché (a great use for limoncello) ChocoLinde Brussels Sprouts Pasta with Shiitake and Pancetta (interesting combination) Crisp and Light Brussels Sprouts Roasted Brussels Sprouts with Sunflower or Pumpkin Seeds (a well-balanced dish) Brussels Sprouts Braised in Cream with Bacon "An Nyoung" Brussels Sprouts (sprouts and kimchi team up) Choux de Bruxelles Râpé Ham & Swiss on (Brussels Sprouted) Rye with a Dab of Mustard Simple Brussels Sprouts (sautéed with garlic and raisins) Brussels Sprout and Corn Hash (with "Hard" Polenta Cubes) Creamy Braised Brussels Sprouts
Here are some recipes that we liked the sound of this week: Cheese and Ham Quesadilla Breakfast Ham and Cheese (a great strata) Gorgonzola and Prosciutto di Parma Panini My Best Ham and Cheese Pancetta and Cheese Grilled Polenta Wedges Farmer's Market Cheddar Melt (pictured above right) Ham, Cheddar and Chive Scones (liked the twist on the idea of ham and cheese) Double Chocolate and Chili Cookies Chocolate Cocoa Nib Shortbread Aztec Chocolate Cookies (pictured above, left; lots of flavor and heat -- would be great with ice cream) Chewy Chocolate Cookies with Rum-Soaked Raisins (a chewy cocoa and nut cookie; the raisins are a treat)
Last week, a colleague emailed me for some help with a piece she was writing on maple syrup -- specifically, on how lots of chefs are using it in savory dishes. She may have seen a short blurb I wrote on Grade B maple syrup when it was all the rage a couple of years ago, or she may just have been asking for my input as a cook and an eater. But it got me thinking. Last year, I created a fall salad for a dinner party that went over particularly well; I used maple syrup in the vinaigrette, which I hadn't done before (if a dressing is too tart, I typically add a bit of honey or raw sugar). At the time, I made a mental note to start using maple syrup in my salad dressings on a regular basis. Alas, good intentions are not always enough: time and time again over the past year, it slipped my mind, and my vinaigrettes remained sadly syrup-free.
Watch to see Amanda reveal her suspicions of Merrill's true colors (hint: it's Halloween appropriate), and Merrill's unusual culinary school technique for stirring potatoes. And there's a special ending, revealing what it's really like at food52. Roasted Butternut Squash Coconut Curry Puree Autumn Celeriac (Celery Root) Puree
- Merrill While I have always been somewhat of a sweet potato addict, I prefer savory preparations to the traditional brown sugar and maple syrup concoctions typically found on the Thanksgiving table. I originally got the idea for these potatoes from Marcus Samuelsson, chef and co-owner of Aquavit in Manhattan. A few years ago, he teamed up with Slow Food to give cooking lessons to some of the students at The Children's Storefront, an independent tuition-free school in Harlem. I happened to be there observing one afternoon when he taught the kids his version of the recipe, and I have been making my own adaptation ever since. I hope you'll find the combination of sweet potatoes, crème fraîche, garlic, herbs and parmesan as rich and satisfying as I do.
Here are the recipes that intrigued us this week. My Best Roast Chicken Helen talks a big game, but she has yet to make this for us. Elegant Easy Chicken We like that the chicken breast is flattened like a Paillard. Chicken Dijon Stew Chicken Mustard Croquettes Chicken Pot Pie Provencale (pictured above) You'd need to be up for an all-day project, but it looks gorgeous. Big Zombie Mustard Chicken Tagine with Couscous The mustard isn't the star of this show, but the dish is sweet and spicy in all the right ways. Whiskied Roasted Parsnip and Apple Puree Who doesn't want whiskey in their parsnips? Sweet Potato Puree with Goat's Cheese and Smoked Paprika Grated Sweet Potato & Butternut Squash Puree Cool technique. Cumin-Scented Puree of Autumn 'Oranges' Venetian Pumpkin and Chestnut Puree Crazy Parsnip Carrot Puree with Frico Get your fric on. Butternut Squash Puree with Honey Sage Butter Great technique: the sage is fried in butter, and then the butter is browned and poured over the puree.
- Amanda This past weekend, on a trek to Chelsea Market in Manhattan with a friend and our kids, we stopped in for lunch at Buon Italia, an Italian grocery store that many of the city's chefs turn to for esoteric and high-quality Italian ingredients. I couldn't stop thinking about one of the dishes we had, a butternut squash antipasto. The squash had been sliced into ribbons so that it looked like pappardelle, and then these ribbons seemed to have been roasted -- there were browned edges -- and yet not quite cooked through -- some had a great little crunch. They tasted candied but were doused with plenty of vinegar. Transfixed and determined, I got in the kitchen, and now you, too, can make this salad....
Click the play button to see us prepare the two finalists recipes for Your Best Fig Recipe: Ficchi Caramellati (Caramelized Figs) by Loulies and Fig and Anise Clafoutis by Oui, Chef. Watch A&M in Merrill's kitchen, as they reminisce about the 80's and encourage rum for breakfast.
Here are some recipes -- other than the finalists -- that stood out this week: Fresh Fig, Walnut and Rosemary Upside-Down Cake Roasted Figs in a Red Wine Cardamom-Infused Reduction with Vanilla Ice Cream Fall Fig and Chicken Sandwich Stuffed Chicken Breast with Figs and Pistachios Vinaigrette Roasted Stuffed Figs Cheese Plate Crostata Grilled Pizza with Figs, Prosciutto, Gorgonzola and Arugula Pesto Fig Bonbons Mission Fig Rolls Rosemary-Kissed Fig Tartlets Squid, Potato and Olive Stew Poulet à la Provençale Huachingo a la Veracruzana Spicy Lamb Stew with Date, Mint and Parsley Gremolata Mediterranean Vegetable Stew with Olives