Thursday, November 24, 2011

Happy Thanksgiving!

Thanksgiving is my favorite holiday of the year. The gathering of family and friends from all over the world, the nippy weather (now that we are in PA), the feast - planned, prepared and thought of for weeks - the house filled to the rafters with laughter and stories, taking the time to give thanks for another year of blessings and of course... the pumpkin pie!

To celebrate the Thanksgiving holiday this year I'm going to try two new recipes: Linzers in London's super-secret family recipe for pumpkin pie and a brand-new rub for our turkey. I'll let you know how they turn out in my next post!

Victoria Classics: Citrus and Herb Roasted Turkey

2 cups butter, softened
1/4 cup chopped fresh rosemary
3 tablespoons chopped fresh chives
3 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons lemon zest
2 tablespoons coarse salt
2 tablespoons ground black pepper
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon chopped fresh sage
1 tablespoon chili flakes
1 (12-15 pound) whole turkey, washed, giblets and neck removed
Garnish: fresh herbs, hypernicum berries, and kumquats

1. Preheat oven to 325 degrees.
2. In a medium bowl, combine butter, rosemary, chives, garlic, thyme, lemon zest, salt, pepper, orange zest, lime zest, sage, and chili flakes. Place turkey, breast side up, on a rack in a roasting pan; pat dry with paper towels. 
3. Evenly rub butter mixture under and on turkey skin and inside turkey cavity. Truss legs with butcher's twine. Cover with aluminum foil, and bake for 2 hours. Remove foil, and continue baking 11/2 hours, or until a meat thermometer inserted into the thigh reaches 180 degrees; baste occasionally with pan juices during last 1 to 11/2 hours. Remove from oven, and let rest for 10 minutes. Garnish with fresh herbs, hypernicum berries, and kumquats, if desired.

Pumpkin Pie 

Makes enough filling for 1.5 pies, or 1 pie and a couple ramekins of custard

1 1/2 cups pumpkin 
3/4 teaspoon salt 
3/4 cup white sugar 
1/2 cup brown sugar
1 teaspoon ginger 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg
2 eggs 
2 cups whole milk 
2-3 tablespoons brandy 

1. Mix all ingredients except eggs, milk and brandy, then add lightly beaten eggs and milk. 
2. Gently swirl in brandy, then pour into prepared 10 inch pie shell. 
3. Bake at 425 (218 c) for 20 minutes, then turn down to 350 (176 c) for another 25 minutes or until custard is set. 

Serve with freshly whipped cream with just a touch of vanilla and a sprinkle of sugar. 

1 comment:

  1. Hi Olga,

    Your photos are beautiful!

    I hope the pie is a success – It's definitely my favorite dessert, hands down.

    Happy Thanksgiving!