Lexington, KY - Thanksgiving is a special holiday for my family. It is the one time of the year that we all get together, traveling from all over the country, to gather and eat what is always the best meal of the year.
The menu has slowly evolved over the course of many generations to become a refined meal we all have come to expect and love. To change it could cause a revolution replete with armed protestors storming the buffet line. So for this issue, I thought to myself, why not change the classic? Why not explore a little deeper into what the season has to offer? The results were both delicious and well received and are offered here as a hopeful inspiration for you going into the holiday season. Bon Appetit!
Cornish hen with fruit glaze
10 cornish hens
1 Tablespoon of butter
Sprig of fresh sage
Sprig of fresh thyme
Coarsley chopped yellow onion
2 pears
Wondra or other finely milled flour
Brine the hens overnight in this broth:
1 gallon vegetable stock
1 teaspoon candied ginger
1 Tablespoon all spice
1 Tablespoon peppercorns
1/2 cup kosher salt
Boil until ginger is dissolved. Bring to room temperature. Add the iced water, then add the hens. Store in the refrigerator over night.
Glaze
1/3 lb. apricots
1/3 lb. dates
1/3 lb. figs
1/4 cup of raisins
1 1/2 cup chopped shallots
1 cup chopped yellow onion
1/2 cup sherry
1/2 cup white wine
1 qt. chicken stock
2 Tablespoons butter
Saute shallots and onions in olive oil for 5 minutes. Add sherry and wine with the dried fruit and simmer for 20 minutes. Add butter and chicken stock and simmer for 45 minutes or until liquid is the consistency of a thick gravy. Remove from heat and bring to room temperature.
Cornish hens and pan sauce
Mince the sage and stir into 1 Tablespoon of butter. Gently pry the skin from the meat and poke the butter under the skin. Stuff the hens with thyme, a slice of pear and as many onions as you can fit. Tie the legs together sealing the cavity. Apply a liberal basting of the glaze and set in roasting pan with remaining chopped onions and glaze remnants. Cook at 375∫ for 30-45 minutes until the interior temperature reaches 170∫. Allow to sit for 10 minutes prior to serving. Remove fruit and onions from pan drippings. Place roasting pan over medium heat and whisk in Wondra to thicken sauce to desired consistency.
Four onion soup
4 large yellow onions
1/2 cup chopped shallots
3 Tablespoons minced garlic
1 handful of fresh chives
1/4 cup of sherry
1/2 cup of white wine
4 qts. chicken stock
1 pint heavy cream
Cook onions, shallots and garlic with a bit of olive oil in a large pot until the onions are clear. Add sherry and reduce until liquid is evaporated. Add white wine and reduce until nearly evaporated. Add chicken stock and simmer for approximately one hour until reduced by one third. Add cream, return to simmer and remove from heat. Garnish with chives.
Potato gratin
10 medium sized gold potatoes
1/2 cup of heavy cream
1 clove of garlic
1 Tablespoon of butter
Thyme
Butter a baking dish thoroughly and rub the surface with garlic. Place uniform, thin slices (1/8 inch or thinner) in a single layer, covering as much of the surface area as possible. Drizzle a few drops of heavy cream on the layer of potatoes, sprinkle with salt, pepper and thyme leaves. Repeat the process until the thickness of the layers is around one and half inches. Bake at 375 ∫ for 45 minutes.
Apple pie
6 apples
(we used Evans Orchards Mutsu apples)
2 Tablespoons of sugar
1/4 cup of brandy
1 Tablespoon of butter
1/4 teaspoon of cinammon
2 pie crusts
Combine all ingredients in skillet and heat over medium heat. Cook until the apples are softened and almost all of the liquid has evaporated. Place in crust and cover with second crust. Trim excess and vent top crust. Bake at 375∫ for 45 minutes or until top crust is golden brown. I served it with a delicious pistacchio gelato from Gelato Gilberto.
While I recommend making your own pie crust from scratch, the directions are too lengthy and I have no additions to make to the classic recipes that can be found in most cookbooks, or online.