cook like james

Pecan pie is always a favorite around Thanksgiving and the holidays, and this is a great alternative to a traditional pie recipe. It still has the rich caramel flavor, but the crisp, buttery crust is enhanced with ground pecans and the filling has notes of maple, bourbon, and vanilla. Serve with whipped cream or ice cream, and just enjoy it on its own.

Download Maple Glazed Pecan Tart

Tart Crust

1 cup (5 ounces/ 141 grams) all-purpose flour

¼ cup (1 ¾ ounces/48 grams) packed light brown sugar

¼ cup (1 ounce/30 grams) coarsely chopped pecans, toasted*,

¼ teaspoon baking powder

¼ teaspoon table salt

8 tablespoons/ 1 stick unsalted butter (4 ounces/113grams)

Pecan Filling

2/3 cup (4.7 ounces/135 grams) packed light brown sugar

¼ cup (3 ounces/82 grams) light corn syrup

2 tablespoons (1 ounce/40 grams) pure maple syrup (dark amber if possible)

4 tablespoons (2ounces/56 grams) unsalted butter, melted and cooled

1 tablespoon bourbon or dark rum

1 teaspoon vanilla

¼ teaspoon salt

2 large eggs

¾ cup (3 ounces/90 grams) pecans, chopped coarse, plus 14 whole pecan halves for decorating

1 -2 tablespoons of maple syrup for glazing the finished tart

FOR THE CRUST:

1. Grease or lightly spray an oblong tart pan (14”x4.5”) or four 4-inch fluted tart pans with removable bottoms; set aside.

2. Process the four, brown sugar, nuts, baking powder, and salt in a food processor until combined, about 5 minutes. Sprinkle butter pieces over the top and pulse until mixture is pale yellow and resembles coarse cornmeal, 8-10 pulses.

3. Sprinkle mixture evenly into prepared pan(s). Mixture will be dry and crumbly, press crumbs into an even layer over bottom and up the sides using the bottom of a dry measuring cup. (it helps to start with the edges using thumb and fingers to press dough in firmly, and then pat bottom down with measuring cup)

4. Wrap tart in plastic wrap and freeze for at least 30 minutes or up to 1 week.

5. Adjust oven rack to middle position and heat to 350°F. Remove tart from freezer and place on a rimmed baking sheet. Press a double layer of aluminum foil into the frozen tart shell, over the edges, and fill with pie weights. Bake until tart shell in golden brown and set, 20-25 minutes, rotating halfway through baking. Carefully remove foil and pie weights and let shell cool slightly while preparing filling.

FOR THE FILLING:

Whisk sugar, corn syrup, maple syrup, melted butter, bourbon, vanilla, and salt together in a medium bowl until sugar dissolves. Whisk in eggs to combine. Stir in half the chopped walnuts, and then sprinkle remaining chopped nuts over filling. Arrange 14 pecan halves, down the center of the tart shell.

1. Bake tart on rimmed baking sheet until filling is set and nuts begin to brown, 20-25 minutes, rotating tart halfway through baking. Move pan to wire rack and brush the center nuts with maple syrup. Let tart cool completely, about 1 hour.

2. To serve, remove outer ring from tart pan, and slide a thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or plate.

It may sound a little cliché, but many of my California friends are vegetarian or vegan and it can often be a challenge to prepare a menu that still tastes great for everyone. I’ve managed to come up with a few winning main course recipes – like hearty veggie chili with gluten free corn bread topping – but desserts have been a bit more difficult – until now. I was searching the web for a nice fall dessert when I stumbled on a site called Minimalist Baker (https://minimalistbaker.com)  authored by wife-husband team Dana and John Shultz who are based in Portland, Oregon. They share incredibly delicious, simple recipes that are mostly vegan and/or gluten free. I found a recipe for vegan pumpkin cheesecake that looked too good not to try. I adapted the recipe slightly to reflect the spices that I use in my own pumpkin recipes, so feel free to make adjustments to the spices. Cashews create a creamy filling and slightly tangy flavor that give it that “cheesecake” taste and texture. You can make this in a 9” springform pan, or in a cupcake tin, but I used Chicago Metallic mini cheesecake pan (http://bit.ly/1kEx3sn).  The coconut cream topping is easy to make and gives them a great finish.

Download recipe for Best Vegan Pumpkin Spiced Cheesecake

Ingredients

FOR THE CRUST

1 cup packed medjool dates, pitted (about 20 dates, pitted before measuring)

1 1/2 cups (180 g) raw walnuts or almonds (I toasted them for 5 minutes in a 375 degree oven)

½ teaspoon cinnamon or pumpkin spice

Pinch sea salt

FOR THE FILLING

1 1/2 cups raw cashews (soaked in very hot water for 1 hour)

1 lemon, juiced (about 2 tablespoons)

1/3 cup light or full fat coconut milk (or sub unsweetened almond milk)

3 tablespoons olive oil (or melted coconut oil, though it will add coconut flavor)

1/2 cup grade A pure maple syrup or light agave nectar, plus more to taste

1/3 cup pumpkin puree

2 teaspoons freshly grated gingerroot

1 teaspoon pumpkin pie spice (or favorite combination of cinnamon, cloves, nutmeg)

1 teaspoon vanilla, optional

COCONUT CREAM TOPPING

 14-ounce can organic coconut cream

1/4 - 3/4 cup powdered sugar (use organic to ensure vegan friendliness)

Optional: 1/2 tsp vanilla extract

Method

1.  Cover cashews with boiling hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.

2. In the meantime, add dates to a food processor and pulse until small bits remain, or it forms a ball, about 10 one second pulses. Remove and set aside.

3. Add nuts, spice and salt to processor and process until finely ground, stop before it turns to butter! Add dates back in and process until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If too crumbly, add a few more dates. If too sticky, add more crushed walnuts. Set aside.

4. If using a springform pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins or muffin tins. Also, cut out two long strips of parchment paper per ramekin and lay them in an "X" shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set. (For muffin tins, you can also just use cupcake liners.) If you have the Chicago mini cheesecake pan, no additional prep in needed.

5. Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Use a pastry tamper, or a small glass wrapped in parchment paper, or the back of a spoon, to press down firmly, allowing some crust to come up the sides. Set in freezer.

6. Once cashews are soaked and drained, add to food processor (or blender) with remaining filling ingredients and puree until very smooth – 3-4 minutes. If it has trouble blending add a touch more coconut milk (or almond milk). Taste and adjust flavor/sweetness as needed.

7. Divide filling evenly among the ramekins or tins (or pour into a parchment-lined springform pan). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours, depending on size of dish.

8. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.

9. Serve with a touch of coconut whipped cream and sprinkle with cinnamon or freshly grated nutmeg.

10. Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days. Let thaw at room temperature 15-20 minutes before serving for best texture

FOR THE COCONUT CREAM

1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

2. The next day, chill a large mixing bowl 10 minutes before whipping.

3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

4. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.

5. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks

If you’re a fan of sweet potato casserole at Thanksgiving, but are looking for an alternative to ubiquitous marshmallow topping, this is the recipe for you. It’s an easy dish that can be made a day ahead and baked when needed. Make ahead recipes are really key to a manageable and peaceful Thanksgiving celebration! Marmalade is the secret ingredient that compliments both the sweet potatoes and the crunchy oat topping. A potato masher will yield slightly lumpy sweet potatoes, which gives the dish a rustic homey appeal; a food mill, however, will make a perfectly smooth puree.  You can also skip the cookie topping and just serve the sweet potatoes on their own.

Download Mashed Sweet Potato Casserole with Oatmeal Cookie Topping 

6 Tablespoons unsalted butter

5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes

3 Tablespoons heavy cream

3 Tablespoons packed brown sugar, dark or light

2 tablespoons maple syrup

1/4 cup fresh orange juice

1/4 cup sweet orange marmalade

1 tablespoon finely grated peeled fresh gingerroot

1 ½ teaspoons salt

½ teaspoon black pepper

For topping

14 three-inch crisp oatmeal cookies,(like McVitie’s HobNobs) broken into pieces (about 3 cups)

¼ cup toasted pecans

Pinch cayenne pepper

Pinch ground cumin

3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces

For the topping:

1. In a food processor grind cookies fine. Add the pecans and spices and pulse 3-4 times. Add butter and pulse until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

For the sweet potatoes:

1. Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, cream, brown sugar, maple syrup, orange juice, salt and pepper; bring to a simmer. Reduce the heat to medium-low, cover, and cook, stirring often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.

2. Off heat, mash sweet potatoes in saucepan with potato masher (or press through a food mill). Stir in marmalade and gingerroot .  Season with salt and pepper to taste.  Spread potato mixture evenly in baking dish. Preheat oven to 400F. Crumble the chilled topping mixture over potato mixture and bake in middle of oven until topping is browned lightly, about 25-35 minutes. (Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding)

I usually prefer to share recipes with my own photos, but decided to add my favorite Thanksgiving recipes and hope they’re helpful (I’ll add photos after the holiday!

Roast Juicy Turkey

Brining seems to be the most popular method to keep the bird juicy and moist. It’s a simple water/salt solution, but a few other additions can add a lot of great flavor. Brining bags are usually available at grocery stores, or use a large lobster pot with lid.

1 (14 to 16 pound) frozen or fresh young turkey

For the brine:

1 gallon water

1 ½ cups kosher salt

½ cup light brown sugar

½ cup maple syrup or honey

1 tablespoon black peppercorns

1/2 tablespoon allspice berries

1 tablespoon candied ginger

2 oranges, quartered

2 lemons, quartered

1 gallon iced water

For the turkey cavity:

1 red apple, quartered

1 onion, quartered

4 sprigs rosemary

6 leaves sage

For the roasting pan:

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onions

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve sugar, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate for 6- 8 hours.

A few minutes before roasting, heat oven to 500 degrees.

Scatter the carrots, celery, and onions a roasting pan with v-rack.

Remove turkey from brine and  rinse inside and out with cold water. Discard brine.

Place bird on roasting rack over the vegetables, breast-side up, in the roasting pan and pat dry with paper towels. Add aromatics to cavity along with rosemary and sage. Tuck back wings and using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Coat the whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees  for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil that has been sprayed with Pam, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 165 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 20 minutes before carving.

Download Roast Juicy Turkey
  

Pumpkin Pie

There are tons of pumpkin pie recipes, and in November all of the food shows and magazines are filled with both classic and innovative recipes. I think I’ve tried all of them – most started with canned pumpkin, and then the ingredients vary  - some use heavy cream, others swear by evaporated milk, some are heavily spiced with cinnamon and cloves.  I love pumpkin pie, but have never found what I would call the BEST pumpkin pie until recently. I was watching an episode of America’s Test Kitchen (the leader in test perfected recipes) called “An Old-Fashioned Thanksgiving”. The ingredients and the method were quite original and I couldn’t wait to try it. There are a few extra steps, but well worth it. If you don’t want to make your own crust, you can use a Pillsbury Ready Made crust. Feel free to alter the amount of cinnamon (I used Penzey's Extra Fancy Vietnamese Cassia Cinnamon Click here for Penzey's), but the fresh ginger is key to the pie’s flavor.

Fool Proof Pie Crust  

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)

1/2 teaspoon table salt

1 tablespoon sugar

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices

1/4 cup vegetable shortening, cold, cut into two pieces

2 tablespoons vodka, cold 

2 tablespoons cold water

Pumpkin Pie Filling

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can

3/4 cup sugar

1/4 cup maple syrup

2 teaspoons grated fresh ginger

1 teaspoon ground cinnamon (Extra Fancy Vietnamese Cassia Cinnamon is best)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon table salt

 For the Crust:

1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Rustic Butternut Squash Chowder with Apples and Sage

I recently watched Mark Bittman make this on the Today show and thought it sounded like a great recipe. It’s so easy to throw together because it all cooks in one roasting pan and does not require pureeing. The apples lend a nice sweetness and the sage works perfectly with the butternut squash. I served it for lunch with whole wheat grilled cheese sandwiches – it would also be a great first course for Thanksgiving.

Download Rustic Butternut Squash Soup recipe

Serves 4

1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes

1 large onion, chopped

2 large apples, peeled, cored and chopped

2 bacon slices, chopped

2 tablespoons minced garlic

Salt and black pepper to taste

3 tablespoons olive oil

2 teaspoons chopped fresh sage

1/2 cup dry white wine or water

6 cups vegetable or chicken stock or water

1. Heat the oven to 400 degrees Fahrenheit.

2. Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet.

3. Sprinkle with salt and pepper and drizzle with the oil.

4. Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.

5. Remove the roasting pan from the oven.

6. Stir in the sage and white wine and scrape up all the browned bits from the bottom.

7. If you're using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.

8. Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon.

9. If desired, garnish with crisp sage leaves - just heat 2 tablespoons of olive oil over medium high heat until shimmering. Add whole sage leaves and cook for 15-20 seconds, and then transfer to paper towel.

Quick Biscuit Turkey Pot Pie

This is a quick and tasty way to use up leftover Thanksgiving turkey (also works great with a supermarket rotisserie chicken). You can make homemade biscuits, but the ready-made biscuits make the recipe a breeze to put together. You can serve the pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.

1 package Pillsbury Refrigerated Grands Homestyle Buttermilk Biscuits

Table salt  

4 tablespoons unsalted butter  

1 medium onion, minced 

1 rib celery, chopped fine 

2 teaspoons chopped fresh thyme leaves  

1/4 cup all-purpose flour  

1/8 teaspoon cayenne pepper  

½ cup dry vermouth or dry white wine

2 3/4 cups low-sodium chicken broth  (or leftover turkey stock)

1/2 cup heavy cream or half-and-half 

1 (10-ounce) package frozen peas or carrot and pea medley (or leftover roasted vegetables)

2-3 cups cooked turkey, shredded or 1 whole rotisserie chicken - skin discarded, meat shredded into large bite-sized pieces

4 teaspoons lemon juice  

Salt and Ground black pepper  

Chopped scallion greens or parsley, for garnish

1. Remove biscuits from package, place on baking sheet, and sprinkle with a little salt. Bake according to package instructions.

2. Meanwhile, melt butter in large skillet over medium heat. Add onion, celery thyme and ½ tsp. salt and cook until soft, about 5 minutes.

3. Stir in flour and cayenne and cook, stirring constantly, until incorporated 1-2 minutes.

4. Stir in vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth and cream and simmer until thickened, about 5 minutes. Stir in vegetables, turkey, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and and garnish with scallions and serve.

Download Quick Biscuit Turkey Pot Pie

A post Thanksgiving favorite! Tetrazzini is also great with leftover chicken.  

Download Best Turkey Tetrazzini recipe 

Breadcrumb Topping:

1/2 cup fresh breadcrumbs 

 Pinch table salt 

1 1/2 tablespoons unsalted butter melted

1 ounce Parmesan cheese, grated (about 1/4 cup)

Turkey Filling & Sauce:

6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish

8 ounces white mushrooms, cleaned and sliced thin (3 cups)

2 medium onions, chopped fine (1 1/2 cups)

3/4 pound spaghetti or other long-strand pasta, strands snapped in half

1/4 cup unbleached all-purpose flour 

2 cups turkey stock or canned low-sodium chicken broth

¼ cup light cream

3 tablespoons dry sherry 

3 ounces Parmesan cheese, grated (about 3/4 cup)

1/4 teaspoon fresh grated nutmeg 

2 teaspoons lemon juice from 1 small lemon

2 teaspoons minced fresh thyme leaves 

2 cups frozen peas 

4 cups leftover cooked boneless turkey meat or chicken meat, cut into 1/4-inch pieces

For the Topping:

1.    Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.

For the Filling:

1.    Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside.

2.    Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.

For the Sauce:

1.    Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes.

2.    Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Whisk in light cream and cook for 1-2 minutes.  Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme.

3.     Add sauce, sautéed vegetables, peas, and turkey to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.

Butterball has a handy web calculator that really helps with cooking times. Most people OVERCOOK the bird. Find a good thermometer to test the temperature of the bird - it makes all the difference. I usually take mine out when thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer. Let the turkey rest 35 to 40 minutes before carving!

Turkey Cooking Times site:

http://www.butterball.com/tips-how-tos/tips/calculators-and-conversions