KING Morning News Recipes

EAT LOCAL FOR THANKSGIVING RECIPES

SPINACH SALAD WITH SAUTEED CHANTRELLES, KOHLRABI AND DRESSED WITH AN APPLE CIDER AND BACON DRESSING

Serves 4

5 slices of lean bacon, chopped fine

2 tablespoons minced shallot

1/2 cup Kohlrabi, peeled and cut into matchstick lengths

2 tablespoons cider vinegar

1/2 cup apple cider

1 teaspoon Dijon-style mustard

1 tablespoon olive oil

1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry

In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat.

In the fat remaining in the skillet sauté the shallot, kohlrabi and mushrooms over moderate heat, stirring, for 5 minutes, remove from the pan.

Add to the pan, the vinegar, cider, and boil the mixture, stirring occasionally, for 5 minutes, or until it is reduced to about 1/2 the volume. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon mushrooms and kohlrabi mixture.

Roasted Squash and Green Beans with a Soy Sherry Vinaigrette Serves 8-10

2 pounds green beans, preferably haricots verts, trimmed

4 pounds butternut squash, peeled, seeded and cut in ½ inch French-fry style sticks

¼cup olive oil, split

¼teaspoon salt

¼teaspoon freshly ground black pepper

For dressing:

½stick unsalted butter (1/4 cup)

¼cup extra virgin olive oil

1 ½ teaspoons sherry vinegar

1 ½ tablespoon soy sauce

Salt and black pepper to taste

Preheat oven to 425ºF.

Pre-blanch green beans in a 4-quart saucepan of boiling well-salted water until just tender, 3-4 minutes per batch. Transfer with tongs to a bowl of ice and cold water to stop the cooking. When cool, drain beans and pat dry

Toss squash with oil, salt and pepper in a large bowl. Spread on a large baking sheet with side and roast about 10-15 minutes. Reduce oven temperature to 350ºF. Push roasted squash to one side of baking sheet and add beans to other side. Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.

Meanwhile, melt ½ stick butter with ¼ cup olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended. Season with salt and pepper and set aside.

To serve: Transfer roasted vegetables to a dish. Drizzle with sherry soy butter and toss gently. Recipe adapted from The Gourmet Cookbook, 2004

Cranberry Sauce with Dried Fruit

and Rosemary

Makes about 3 cups

2 cups sweet wine, hard cider or dry Marsala

3 cups dried fruit

1 - 12 oz. bag fresh cranberries

¾- 1 cup packed brown sugar

1 Tablespoon Fresh Rosemary finely chopped

Zest of 1 orange finely chopped

Combine wine or cider and dried fruit in deep saucepan. Simmer until reduced by 1/2.

Mix in remaining ingredients and bring to a boil. Cook until cranberries burst and mixture thickens slightly, stirring occasionally, about 8 minutes. Transfer to a bowl to cool and refrigerate. Sauce will thicken more as it cools.

Can be prepared and refrigerated covered 5 days ahead.

CHEF MARK RECIPE:

Confetti Mashed Potatoes with

Crème Fraiche

Serves 6

2 ½ pounds Yukon gold or russet potatoes peeled and cut into large dice.

Generous pinch of salt

6 whole cloves of garlic peeled

½cup milk

¾stick unsalted butter

1 cup crème fraiche

Salt and white pepper to taste

For confetti:

2 tablespoons unsalted butter

2 medium carrots peeled and diced into small dice

3 ribs celery diced into small dice

2 medium leeks diced into small dice and washed thoroughly

3 tablespoons fresh chopped chives

Place potatoes and garlic cloves into saucepan and cover with cold water add the generous pinch of salt.

Bring to a boil and simmer until fork tender about 15 – 18 minutes.

While potatoes are cooking make confetti by sautéing all the vegetables (except the chives) in the 2 tablespoons of butter until tender crisp and heated through. Keep warm.

When potatoes are done drain and return to a low heat to remove any access water.

Put potatoes through a potato ricer into a large bowl.

In small saucepan heat milk, ¾ cup of butter and crème fraiche until very warm, (do not boil). Stir into riced potatoes and adjust seasoning with additional salt and white pepper. Stir vegetables and chives into potatoes and place in a serving bowl. Sprinkle with additional chives if desired and serve at once.

Mascarpone cheese can be substituted for the crème fraiche.

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE

Makes 8 servings

1 cup sugar

3 tablespoons plus 1 1/2 cups all purpose flour

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

4 large Granny Smith apples, peeled, cored, cut into 1/4-inch-thick slices (about 4 cups)

2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)

1 cup dried cherries (about 6 ounces)

1 tablespoon fresh lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1 1/2 teaspoons finely grated lemon peel

1 cup chilled whipping cream

6 tablespoons pure maple syrup (preferably grade B)

Vanilla ice cream

Preheat oven to 350°F. Butter 13x9x2- inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.

Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.

Bake

Until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.

Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.

Spoon crumble into bowls and serve with vanilla ice cream and maple cream. Recipe from Eve Restaurant, Bon Appétit | September 2007

Poached Pears in Raspberry Wine

Makes 8-10 servings

1 750-ml bottle dry red wine (I use a Sweet Raspberry Wine from Rockridge Farms)

2 1/4 cups sugar

2 cups water

1/2 cup orange juice

2 teaspoons grated orange peel

1 teaspoon ground cardamom

1 ½ inch fresh ginger root, sliced

1 cinnamon stick

8 firm but ripe pears, peeled, stems left intact

1 pint vanilla ice cream (I use Husky Deli Vanilla)

Lemon thyme garnish

Cut a small slice off the bottom of the pear to allow it to stand. Peel and core if using whole. If using halves, slice in half and take out the core with a melon baller.

In a large heavy bottomed saucepan, combine the liquid and spices over medium high heat. When sugar is dissolved, lower heat so mixture is simmering and add the pears. Simmer pears in the liquid until they are soft when pierced with a wood skewer or your pairing knife. Mini seckle pears will take about 15 minutes and larger pears up to 25 minutes or so. Using a slotted spoon, transfer pears to plate.

Now reduce the liquid by boiling in the saucepan until it is reduced to about 3 cups, about 20 minutes.

Make ahead note: The pears can be make 1-2 days in advance. Cover and chill pears in poaching liquid. You may serve warm or cold.

For serving: Arrange pear or pear half on plate or in bowl, add a scoop of ice cream. Drizzle with the reduced poaching liquid. Garnish with orange peel strips and sprigs of lemon thyme.

Recipe adapted to local ingredients by Naomi Kakiuchi, RD, CD, CCP, NuCulinary www.nuculinary.com