Thanksgiving Day Recipes

Posted by on Nov 22, 2011 in Other Recipes | 0 comments

Just in time for Thanksgiving, Celebrity Chef Cat Cora teamed up with the Palmolive Brand to create exclusive holiday recipes. Below I’ve included Cat Cora’s Thanksgiving recipe for Roasted Turkey with Pistachio and Orange, and a Sweet Cranberry Clafoutis with Vanilla Chantilly. This recipe along with a list of other exclusive Cat Cora recipes can be found at www.palmolive.com.

Roasted Turkey with Pistachios and Orange

Serves 4

(One) 13-oz – 1-lb. turkey breast, skin left on

Kosher salt and freshly ground pepper

Sauce

1 cup chicken stock

4 tablespoons butter

Kosher salt and freshly ground pepper, to taste

2 large oranges, segmented, membrane, seeds, & pith removed (~24 segments total)

4 TBS pistachios, toasted and roughly chopped

1/ 2 bunch chives, finely chopped

Preheat oven to 400 degrees F.

Season the turkey breast with the salt and pepper.  Set aside.  Heat an 8-10 inch ovenproof sauté pan with olive oil over medium high heat. Place the breast skin side down in the hot pan, searing it until the skin is golden brown for approximately 4 minutes.  Transfer the pan to the middle shelf of the preheated oven continuing to roast the turkey skin side down for approximately 10-12 more minutes.  The turkey should be done when the flesh feels slightly firm to the touch. Remove from the oven and allow to rest.

 

In a sauce pan, heat the chicken stock over medium heat and reduce by half. Add the butter and swirl into the reduced stock over low heat. Add the orange segments, gently tossing them in the sauce and season lightly with salt and pepper.  Taste and correct seasoning.   Set aside on very low heat to keep warm.

To serve, slice the turkey on a bias into thin slices and overlap slices in a fan.  Spoon the warm orange sauce over the turkey, & sprinkle with the toasted pistachios.  Garnish with chives and serve immediately on its own or with prepared rice or potatoes.

Sweet Cranberry Clafoutis with Vanilla Chantilly

Serves 6

3 cups mixed cranberries, rinsed

1 TBS chopped candied ginger

1 cup whole milk

3 eggs 1/2 cup flour

2 teaspoons vanilla extract

1/4 cup plus 3 tablespoons granulated sugar

Vanilla Whipped Cream

Preheat the oven to 325°F.

Butter a 10-inch deep pie plate or a shallow baking dish.

Arrange the cranberries and candied ginger in the bottom of the buttered pie plate and sprinkle with 1/4 cup of the sugar.  Pour the milk into a blender and add the eggs, flour, vanilla, and the remaining 3 TBS of sugar. Blend on high speed until mixed, about 1 minute.

Pour the batter directly from the blender over the fruit in the pan. Bake for 25 to 30 minutes, or until the clafoutis is lightly browned on the edges.  Cut into six pie-shaped wedges and serve while still warm from the oven with softly vanilla whipped cream.

 

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Zucchini and Goat Cheese Crustless Quiche

Posted by on Dec 27, 2010 in Other Recipes | 0 comments

(from the Food Network)

Ingredients

1 1/2 pounds medium zucchini or a mixture of summer squashes
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 cups 1-inch, day-old bread cubes, preferably sourdough
1 medium white onion, chopped, about 1 cup
1 clove garlic, thinly sliced
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh marjoram or oregano
2 cups half-and-half
2 large eggs
2 egg yolks
Freshly ground black pepper
6 ounces young goat cheese, such as Montrachet.
2 ounces grated Swiss or Gruyere cheese, about 1/2 cup

Directions

Preheat oven to 350 degrees F. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.

Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.

Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper to taste. Spread the zucchini mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

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Oven-Baked Apples

Posted by on Sep 7, 2010 in Other Recipes | 0 comments

(from Yum for Kids Food and Fun Magazine)

Makes 4 servings
Prep time: 10 minutes
Bake time: 15 minutes

4 tart apples, such as Fuji or Jonagold
1/4 cup brown sugar
4 Tablespoons butter
2 teaspoons ground cinnamon

1. Preheat oven to 350
2. Scoop out the core from the top of the apple, leaving a well. Do not cut all the way through
3. Stuff each apple with 1 tablespoon brown sugar and sprinkle with cinnamon.
4. Bake for 15 minutes, until apples are tender

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