Tag: thanksgiving

Condiment, entertaining, gluten-free, holiday, Thanksgiving, Uncategorized, Vegetarian, Winter

Cranberry Orange Chutney

Featuredby Lynda Balslev

Tradition has it that a Thanksgiving turkey dinner is not complete without a cranberry sauce. Tradition also has it that every November I find myself scratching my head, trying to reinvent a cranberry sauce. I have nothing against cranberries, mind you, nor a sauce, for that matter. I couldn’t imagine the holiday table without a heaping bowl of glistening ruby berries cooked to a sludge in a tart compote. Yet, for many years, I would make a simple cranberry sauce and present it at the table … and each year, I would wrap up the sauce after our dinner, nearly untouched, and store it in the refrigerator for goodness-knows-what future purpose.

So, now I make my cranberry sauce with a twist. If leftovers are imminent, then why not step out of the comfort zone and make a jazzy sauce that can be creatively repurposed? A straightforward cranberry sauce consists of cranberries and sugar, which (to me) is one-dimensional. I spice up my reimagined sauce, and transform it into what could also be called a chutney – in other words, a condiment that has legs: a tasty vibrant sauce that will carry me through the holiday and entertaining season.

Chutneys are a raucous slurry of dried and fresh fruit simmered with citrus and sugar, a glugg of juice or a splash of spirits, infused with winter spice and woodsy aromatics, with a kick of heat to wake up the palate. A chutney will not only provide puckery pizzazz to your Thanksgiving table, it will seamlessly multi-task beyond your turkey dinner. You can spread chutney on a sandwich, add it to a cheese and charcuterie board, dab it on cocktail crostini, or dollop it over a meaty roast. With this in mind, perhaps you should make a double recipe of this cranberry chutney for Thanksgiving. Then you will be assured of leftovers.

Cranberry Orange Chutney

Makes about 2 cups
Active time: 20 minutes
Total time: 20 minutes, plus cooling time

12 ounces cranberries (fresh or frozen)
1 cup golden raisins
1/2 cup fresh orange juice
1/2 cup packed dark brown sugar
1/4 cup port wine
3 coins cut from a finger of fresh ginger
1 (3-inch) sprig fresh rosemary
1 (2-inch) cinnamon stick
Zest of one orange
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Combine all the ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently to dissolve the sugar. Reduce the heat to medium-low and simmer, uncovered, until the cranberries burst, and the chutney thickens, about 15 minutes, stirring occasionally.

2. Remove from the heat and cool completely. Discard the ginger, rosemary sprig, and cinnamon stick. Transfer the chutney to a glass container and refrigerate for at least one day to allow the flavors to develop. Store in the refrigerator for up to 2 weeks or freeze for up to 1 month. Serve at room temperature.

Baking, cake, Christmas, Desserts, entertaining, recipe, Thanksgiving, Vegetarian

Cranberry Orange Trifle for the Holidays

by Lynda Balslev2 Comments on Cranberry Orange Trifle for the Holidays

A Festive (and Do-Ahead) Dessert for the Holiday Table:

Do-Ahead Cranberry Trifle Dessert

This billowy cranberry trifle will carry you through the holiday season. It’s a great do-ahead dessert with impressive results: orange-infused pound cake blanketed with layers of cranberry compote, whipped mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries, and the satisfying crunch of cinnamon-dusted nuts, so be sure to get a little bit of everything in every spoonful.

Don’t let the length of this recipe deter you. It’s composed of several separate short recipes for each component that can (and should) be prepared well in advance of assembling. And the entire trifle can also be assembled in advance of serving, which leaves you plenty of time to wrestle with that turkey.

Cranberry-Orange Trifle with Candied Walnuts

Assembly Time: 20 minutes
Makes one large trifle, serves 8 to 10; or 8 individual trifles

1 loaf Orange Buttermilk Pound Cake (recipe follows)
Cranberry Compote (recipe follows)
Candied Walnuts (recipe follows)
Orange Mascarpone Cream (recipe follows)
Finely grated orange zest, for garnish

1. Cut the pound cake into 3/4-inch cubes. Set aside a few whole cranberries from the compote for garnish.
2. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Arrange a snug layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream.
3. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with the reserved cranberries and finely grated orange zest.
4. Serve or cover with plastic wrap and refrigerate for up to 6 hours before serving.
Optional: Lightly brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

Orange Buttermilk Pound Cake
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes 1 loaf

Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
2 teaspoons finely grated orange zest
1 teaspoon vanilla
1/2 cup buttermilk

Syrup: 
1/4 cup fresh orange juice
1/4 cup sugar

1. Preheat the oven to 325°F. Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment.
2. Whisk the flour, baking soda, and salt in a bowl and set aside.
3. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the orange zest and vanilla.
4. Add half of the flour, then the buttermilk, and then the remaining flour, mixing to combine after each addition.
5. Pour into the loaf pan. Bake until a wooden skewer inserted in the center comes clean, about 55 minutes.
While the cake is baking, make the syrup. Combine the juice and sugar in a small saucepan over medium heat. Simmer until the sugar dissolves, and then remove from the heat.
Remove the cake from the oven and transfer to a rack. Pierce the top of the cake all over with a skewer and brush with some of the syrup. Cool 10 minutes and then invert the cake onto a rack. Brush the sides of the cake with the remaining syrup and cool the cake completely.
Note: The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

Cranberry Compote
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups

12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
Pinch of salt

Combine all of the ingredients in a medium saucepan over medium heat. Cook until the cranberries pop and release their juices, about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
Note: The compote may be prepared up to 2 days in advance. Refrigerate until use.

Candied Walnuts
Active Time: 20 minutes
Total Time: 20 minutes
Makes about 1 1/2 cups

1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350°F. Line a baking tray with parchment. Spread the walnuts on a separate baking tray and bake 10 minutes.
2. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar liquefies and is amber in color.
3. Immediately add the walnuts, salt, and cinnamon and stir to coat. Remove from the heat and spread the walnuts on the parchment-lined baking tray. Cool completely, and then break into coarse pieces.
Note: The nuts may be prepared up to 1 week in advance. Store at room temperature in an airtight container.

Mascarpone Cream:
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 3 cups

8 ounces mascarpone cream, chilled
1 1/2 cups heavy cream, chilled
1/4 cup sifted powder sugar
1 tablespoon Cointreau (optional)
1 teaspoon finely grated orange zest, plus extra for garnish
1 teaspoon vanilla extract

1. Add the mascarpone to the bowl of an electric mixer fitted with a wire attachment and mix on medium-low speed to soften.
2. With the machine running, slowly add the whipped cream and mix to combine. Increase the speed to medium-high and beat until soft peaks form.
3. Add the sugar, liqueur (if using), the orange zest, and vanilla, and beat until stiff peaks form.
Note: The cream may be prepared up to 6 hours in advance of assembling the trifle. Cover and refrigerate.

gluten-free, Grilling, Thanksgiving, turkey

Cider Brined and Grill Roasted Turkey

by Lynda Balslev3 Comments on Cider Brined and Grill Roasted Turkey

Do brine or not to brine?
In my opinion, brining is worth it – all you need is time. Follow these steps, and you will have an unfailingly moist and flavorful turkey with a crisp and crackly skin.

Brined, Air-Dried, and Grill-Roasted Turkey

My favorite way to make a turkey is to brine it – not dry brine, but in a liquid, for 24 hours. Then I remove it from the brine and let it sit uncovered in the refrigerator overnight to dry out. This ensures that the skin will not be soggy, but sufficiently dry of moisture so that it will roast, or in this case grill, to crispy perfection. Before roasting, I allow it to sit at room temperature for 1 hour, to ensure even cooking, and then I roast it on the grill. The grill? Yep. Not only am I partial to my gas grill for all sorts of cooking, I only have one oven. So when the holidays roll around and the kitchen and its appliances kick into overtime, I rely on my handy outdoor grill to step in for roasting. It’s simple to do over indirect heat, much like the indirect heat of your oven. Just pay attention to the temperature, and rotate the turkey for even cooking. The added bonus is that the grill will burnish your turkey a gorgeous mahogany color, a hue I have never achieved in my kitchen oven. So there you have it.

The turkey pictured is a 20 pounder, but generally, I roast a 16 to 18 pound bird. My family and I don’t like stuffings, so I fill the cavity of the turkey with handfuls of herbs, a quartered onion, and a quartered lemon, while taking care not to pack in too much. Once the turkey has finished cooking and while it’s resting (for at least 30 minutes) I remove the herbs and wedges and replace with a fresh bunch of herbs for decoration before carving. This step is necessary in order to show off the gorgeous results – and, boy, are they gorgeous.

So, go ahead and work these simple steps into your pre-Thanksgiving plan. You can do one step a day: Begin on Monday with the brine and finish with grilling on Thursday for a spectacular Thanksgiving turkey. It’s worth it.

Cider Brine:
3 quarts water, divided
1 quart apple cider
1 cup kosher salt
1 medium onion, quartered
1 small bunch fresh sage and/or rosemary sprigs
3 garlic cloves, smashed but intact
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon whole coriander seeds
Peeled zest of one orange

To brine the turkey, you will need enough space in your refrigerator for a container large enough to hold your turkey submerged in the brine. This can be cumbersome, but it’s worth it, in my book.  I have used a plastic storage box in the past, but now rely on a cooler, in which I pour the brine directly to cover the turkey. I then leave the cooler outside overnight (note: this is only practical if the outside temperature is as cold as your refrigerator).

1. Make the brine: Combine 1 to 2 quarts water, the salt, onion, sage or rosemary, garlic, bay leaves, peppercorns, coriander seeds, and the orange zest in a large stockpot. Bring to a boil, stirring to dissolve the salt. Remove from the heat and add the remaining water and the cider; cool thoroughly (or chill overnight).

2. Brine the turkey: Place the turkey in the brine. If not fully submerged, then add more water to cover. Refrigerate overnight.

3. Air-dry the turkey: Remove the turkey from the brine and pat dry inside the cavity and outside. Place on a rack in a large roasting pan and refrigerate for at least 8 hours or overnight.

4. Grill the turkey: Remove the turkey from the refrigerator 1 hour before roasting or grilling. To grill: Prepare the grill for indirect cooking over medium heat (325°F). Grill until thoroughly cooked, rotating the turkey every hour and basting every 30 minutes or so with pan juices. Allow to rest for at least 30 minutes before carving.

Chicken, Main Course, one-pot, Soups and Stews

Time Out Soup: Turkey and Farro Soup with Carrots and Shiitake Mushrooms

by Lynda Balslev

This is a Sunday soup (or, in this case, a Tuesday soup). It’s a perfect antidote to a long holiday weekend punctuated with big meals and late evenings. It’s restorative, healthy, and nourishing and a perfect time-out meal to enjoy on a relaxed evening with no social agenda. It’s also a simple way to use some of that leftover turkey lurking in your fridge. If you don’t have turkey, fear not, chicken works just as well, so if you’ve soldiered through your Thanksgiving leftovers  you can easily use cooked chicken meat or a rotisserie chicken from your local store or farmer’s market. That’s why I often call this a Tur-Chicken soup.

There are two important ingredients I like to add to this soup. Shiitake mushrooms impart a slinky umami flavor to the stock, and farro, an ancient nutty wheat grain, lends satisfying heft to each slurp. Use pearled or semi-pearled farro for easiest cooking. Whole grain farro, while the healthiest option, requires soaking and a long cooking time of at least one hour, and has a distinct earthy flavor. Milder semi-pearled farro still retains some of its nutritious bran and germ but is scored to hasten cooking, and pearled farro is completely stripped, thus the least nutritious, but quickest to cook. If farro is not available, pearl barley is a good substitute.

Turkey and Farro Soup with Carrots and Shiitake Mushrooms

Active Time: 10 minutes
Total Time: 40 to 50 minutes
Serves 4 to 6

1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced 1/4 inch thick
6 ounces small shiitake mushrooms, ends trimmed
6 cups turkey or chicken stock
1/2 cup pearled farro or pearl barley
2 thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups shredded cooked turkey or chicken breast meat
2 tablespoons finely chopped Italian flat leaf parsley

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onion and sauté until it softens without coloring, about 3 minutes. Toss in the carrots and mushrooms and sauté until the carrots brighten in color and the mushrooms begin to release their juices, 3 to 4 minutes. Add the farro and cook briefly, stirring to coat and lightly toast the grains, and then add the stock, thyme, and bay leaf. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until the farro is tender, 30 to 40 minutes. Stir in the chicken (or turkey), salt, and pepper and top off with additional stock if needed. Simmer until the chicken is heated through. Ladle the soup into bowls, and serve hot, garnished with the parsley.

Autumn, Fall, side dish, tastefood, Thanksgiving, Vegetables and Salads, Vegetarian

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

by Lynda Balslev2 Comments on Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

holiday, Thanksgiving, Vegetables and Salads, Vegetarian

Roasted Brussels Sprouts and Grapes with Farro and Walnuts

by Lynda Balslev3 Comments on Roasted Brussels Sprouts and Grapes with Farro and Walnuts

brussels-sprouts-grapes-farro-tastefood

This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Serves 4 to 6 as a side dish.

1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)

Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.

Autumn, Fall, Baking, Desserts, entertaining, Fruit, holiday, Thanksgiving

Cranberry Pear Galette

by Lynda Balslev7 Comments on Cranberry Pear Galette


cranberry galette tastefood

I am not a patient baker. My desserts tend to be “rustic” which, in my case, is a polite way of saying messy and imprecise. Fortunately for me there is a place in the dessert world for my rustic desserts. I call it my sweet spot (pun intended) which includes crisps, crumbles, cobblers, galettes, and crostatas. These desserts show off the season’s best fruit, in the company of some sort of pastry dough or streusel and are assembled in a delightfully unfussy way. This Cranberry Pear Galette is a perfect example – it’s a free-form tart, which is also known as a crostata. Unlike a traditional tart or pie, a baking dish is not required. The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed. The result is a golden free-form crust cocooning a bubbling center of oozing fresh fruit. Now, that’s my kind of dessert. Try this one on for your Thanksgiving holiday.

Cranberry Pear Galette

Serves 6

Pastry dough:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, but into 1/2-inch cubes
1/4 cup ice water

Filling:
4 ripe but not too soft pears (bosc or anjou), peeled and cored, cut into 3/4-inch pieces
1 cup fresh cranberries
1/4 cup plus 1 tablespoon sugar
3 tablespoons almond meal, divided
2 tablespoons fresh lemon juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 egg, lightly whisked

1. Make the pastry dough: Place the flour, sugar, and salt in the bowl of a food processor and pulse once or twice to blend. Add the butter and pulse until the mixture resembles coarse meal and the butter is pea-sized. Add the water and pulse until the dough just comes together. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
2. Roll out the dough on a piece of parchment paper into a circle approximately 12-inches in diameter. (It does not have to be perfect!) Slide the dough onto a baking sheet and refrigerate while you prepare the filling.
3. Preheat the oven to 400°F. Combine the pears, cranberries, 1/4 cup sugar, 2 tablespoons almond meal, the lemon juice, orange zest, cardamom, and cinnamon in a bowl. Stir to combine.
4. Remove the dough from the refrigerator. Sprinkle 1 tablespoon almond flour over dough, leaving a 2-inch border. Mound the fruit over the almond flour. Fold the borders up and around the fruit. Lightly brush the dough with the egg and sprinkle the galette with the 1 tablespoon sugar.
5. Transfer the galette to the oven and bake until the crust is golden and the fruit is tender and bubbling, 35 to 40 minutes. Serve warm or at room temperature with whipped cream or vanilla a ice cream.

Autumn, Fall, gluten-free, side dish, Thanksgiving, Vegetables and Salads, Vegetarian

Smashing Roots

by Lynda Balslev10 Comments on Smashing Roots

smashed roots tastefoodMashed Sweet Potato, Rutabaga, Celery Root

Root vegetables are sadly underrated. The lowly unsung root is, in fact, a storehouse of nutrients, natural sugars, and starch, and a very healthy and flavorful substitute for the ubiquitous russet potato. It’s also a delicious and simple way to get your daily dose of vitamins during the cold weather season. A peel of the skin reveals a rainbow of anti-oxidant-rich colors ranging from magenta to ochre to buttery yellow, guaranteed to brighten a gray day – and your holiday table. I used sweet potato, celery root and rutabaga for this mash. You can add other roots, such as parsnip, carrot, and the handy russet potato to the mix as well. Be sure to choose a variety for a balance of  sweetness and nutty creamy flavor.

Smashed Roots

I use a combo of sour cream and Greek yogurt in this mash, which creates a little naughty richness and a little tangy lightness. So long as you use a combined amount of 1 cup, you can opt for all of one or the other.

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Smash with a potato masher until the ingredients are blended and the the mash is your desired consistency (I like mine a little chunky). Add salt to your taste and a generous amount of pepper. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from them refrigerator 1 hour before serving. To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

Desserts, Thanksgiving, Uncategorized

Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts

by Lynda Balslev14 Comments on Holiday Desserts: Cranberry Orange Trifle with Candied Walnuts

Here is a festive trifle that will carry you through the holidays – it’s a great do ahead party dessert with show-stopping results. Buttermilk poundcake is blanketed with layers of cranberry compote, orange infused mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries and the crunch of cinnamon dusted nuts, so be sure to get a little bit of everything in each spoonful. The best part is this dessert can be assembled a day in advance, which leaves you plenty of time to take care of that turkey.

Cranberry Orange Trifle with Candied Walnuts

While there are several components to this trifle, each one may be prepared in advance, and each one is stand alone good, so feel free to use them on their own. Serve in a trifle bowl or individual goblets. Makes 8 to 10 servings.

For the buttermilk pound cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Preheat oven to 325 F. (170 C.) Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment. Whisk the flour, baking soda, and salt in a bowl and set aside.
Beat the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the vanilla. Add half of the flour, then the buttermilk, then the remaining flour, mixing well to combine after each addition. Pour into the loaf pan. Bake in the oven until a wooden skewer inserted in the center comes clean, about 55 minutes. Transfer to a rack and cool 10 minutes. Invert the cake onto a rack and cool completely. The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

For the cranberry compote:
12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon

Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until the cranberries pop and release their juices. Remove from heat and cool completely. Refrigerate, covered, for up to 4 days.

For the candied walnuts:
1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Arrange the walnuts on a baking tray and bake 10 minutes. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar is liquid and amber colored. Add the walnuts and stir to coat. Add the salt and cinnamon. Remove from the heat and pour the walnuts onto a baking tray lined with parchment or a silpac sheet. Cool completely then break into coarse pieces. Store at room temperature in an air-tight container for up to 1 week.

For the orange mascarpone cream:
2 cups heavy cream, chilled
8 ounces mascarpone cheese, chilled
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
1 tablespoon Gran Marnier or Cointreau
1 teaspoon vanilla extract

Combine the cream and mascarpone in the bowl of an electric mixer fitted with a wire attachment. Beat until traces of the whisk are visible. Add the remaining ingredients and continue to beat until soft peaks form. Refrigerate until use. (May be made 4 hours in advance.)

Assemble the trifle:
Reserve a few whole cranberries from the compote for garnish. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Cut the pound cake into 3/4-inch cubes. Arrange a layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with reserved cranberries and finely grated orange zest. Serve immediately or refrigerate, covered, up to 4 hours before serving.

Optional: Brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

Autumn, Fall, gluten-free, side dish, Thanksgiving, Vegetables and Salads

Root Vegetable Mash

by Lynda Balslev11 Comments on Root Vegetable Mash

mashMashed Sweet Potato, Celery Root and Rutabaga

Root vegetables are winter’s best kept secret. Packed with nutrients, natural sugars and starch, the lowly root is a healthy and flavorful substitute for the ubiquitous potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of colors ranging from magenta to ochre to creamy white, sure to brighten any dreary winter day – and your holiday table. Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference.

Root Vegetable Mash

Choose a balance of sweet and savory roots for even flavor (I used 1 pound each of sweet potato, celery root and rutabaga) and mash to your desired consistency. I like to leave my roots a little chunky for a more rustic presentation.

3 pounds mixed roots
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place in a large pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium and cook until vegetables are tender and easily pierced with a fork. Drain and return to the pot. Let cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Mash with a potato masher or in a food mill to desired consistency. Add salt and pepper to taste. Spoon into a serving bowl and serve warm.

Prepare ahead: The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving. Preheat oven to 325°F. Dot the top of the mash with 1 tablespoon butter and cover with foil. Bake in oven until heated through, 35 to 45 minutes.