Today we’re diving right into the holiday week with a special Thanksgiving edition of our Fantasy to Fête series over on coco+kelley. If you haven’t already checked out today’s guest post, hop on over to get the context for our Gilded Thanksgiving recipes. If you have, then welcome to Style Notes! We’re serving up an elegant menu with a foolproof recipe for the best turkey (and all the delicious fixin’s, of course!) Care to begin the festivities with a steaming cup of spiced apple cider?
Spiced Apple Cider
- 32 whole allspice berries
- 24 cinnamon sticks
- 24 cardamom pods
- 12 whole cloves
- 12 strips (2 inches wide) orange zest (from about 3 oranges)
- 1 gallon apple cider
Combine all ingredients in a pot. Bring to a simmer over medium heat, and cook until fragrant, about 5 minutes. Cider can be kept warm over very low heat. Strain before serving, reserving cinnamon sticks for garnish. *Add a splash of rum for a kick!
Butternut Squash & Apple Soup
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Lemon & Sage Roast Turkey
*served 8 – 10
- 1 fresh turkey (18 to 21 pounds), thawed if frozen, giblets and neck removed from cavity and reserved for gravy
- 6 tablespoons unsalted butter, softened
- Grated zest of 1 lemon
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh thyme leaves
- 3 teaspoons coarse salt, plus more for seasoning
- 1 1/2 teaspoons freshly ground pepper, plus more for seasoning
- 3 to 4 lemons, each cut into quarters
- 2 to 3 onions, each cut into 6 wedges
- 1 cup dry white wine or water
- 3 cups Giblet Stock or homemade or low-sodium canned chicken stock
Rinse turkey with cool water, and pat dry with paper towels. Let stand, uncovered, 2 hours at room temperature.
Combine butter, lemon zest, parsley, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Using your fingers, gently loosen turkey skin from over the breast meat, and smear half the butter mixture under skin.
Preheat oven to 450 degrees, with rack on lowest level. Place turkey, breast side up, on a roasting rack set in a heavy metal roasting pan. Fold wing tips under. Sprinkle 1/2 teaspoon each salt and pepper inside cavity. Fill large cavity and neck cavity loosely with as many lemon and onion wedges as will fit comfortably. Tie legs together loosely with kitchen twine. Fold neck flap under, and secure with toothpicks. Rub entire turkey with remaining herb butter, and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper, pressing to adhere.
Cook 30 minutes, rotating the pan halfway through. Using a pastry brush, baste the turkey with any pan drippings. Reduce oven temperature to 350 degrees, and continue cooking 2 more hours, basting turkey and rotating pan every 30 minutes; if pan gets too full, spoon out some of the juices, reserving them for gravy.
After 2 1/2 hours of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The temperature should reach 175 degrees, and the turkey should be golden brown. If thighs are not yet fully cooked, baste turkey again, and continue cooking.
When fully cooked, transfer turkey to a serving platter, and let rest, about 30 minutes. Meanwhile, make the gravy. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon.
Meanwhile, place roasting pan over medium-high heat. Add wine or water, and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more; you will have about 2 cups. Remove from heat, and season with the salt and pepper. Strain into a warm gravy boat, and serve with turkey.
Spiced Apple Cobbler with Pumpkin Ice Cream & Caramel Sauce
- 6 large Golden Delicious apples peeled, cored & sliced.
- 1 tbsp freshly squeezed lemon juice
- 2 1/2 c sugar, divided
- 2 c all-purpose flour
- 2 tsp baking powder
- 2 tsp kosher salt, divided
- 2 tsp ground cinnamon
- 1 c whole milk
- 8 tbsp unsalted butter, melted
- 2 tbsp cornstarch
- 1 c boiling water
- 1 quart pumpkin ice cream
- Caramel sauce (store-bought or homemade)
Preheat oven to 325 degrees. Place apples in 13″x9″ baking dish. Sprinkle with lemon juice & toss to coat; set aside.
In medium bowl mix together 2 c sugar, flour, baking powder, 1 tsp salt, cinnamon. Add milk & melted butter, mix well. Pour batter evenly over apples; set aside.
In small bowl, mix remaining 1/2 c sugar, cornstarch & 1 tsp salt. Sprinkle over batter. Evenly pour boiling water on top. Bake for 50 minutes, until golden brown & bubbling. Serve warm with pumpkin ice cream & a drizzle of caramel sauce.