Family Thankgiving 2021

We tried a few new recipes this year

Florentine Dip-this was a nice surprise 

https://cooking.nytimes.com/recipes/1022737-florentine-dip

Ina's Make Ahead Gravy-very flavorful

https://www.foodnetwork.com/recipes/ina-garten/make-ahead-turkey-gravy-with-onions-and-sage-5486134

Confit Turkey Thighs and Legs

https://www.cooksillustrated.com/recipes/13315-sous-vide-turkey-thigh-confit-with-citrus-mustard-sauce?pac=cF2hroN6gmRKzCZ%2FPRs9clXm7BG252F0WO0l94PWsZA%3D%0A

We think this confit turkey will replace all the others that we have tried. My sister used the apricot glaze from the turkey below instead of the mustard one called for in this recipe.

Corn and Hominy Pudding

This was a HUGE hit! Everyone says we now have to make it every year.

https://www.bonappetit.com/recipe/corn-and-hominy-pudding

Brussels Sprouts in Saor -good, we may try something else

https://cooking.nytimes.com/recipes/1022711-brussels-sprouts-in-saor?ds_c=71700000052595478&gclid=EAIaIQobChMIraH6haq29AIV1nNvBB0FDAprEAMYASAAEgL9p_D_BwE&gclsrc=aw.ds

French Onion Stuffing/Dressing- very good, moist, don't forget to crisp the top at the end

NY Times recipe - I added chestnuts and used fresh shiitakes and oyster mushrooms instead of button.

https://cooking.nytimes.com/recipes/1022669-french-onion-stuffing

Mama Stanberg's Cranberry Relish-definitely worth the hype

https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe

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Old Standbys- These are tried and true recipes that we have on repeat.

My sister has makes this turkey nearly every year.

Ma Lipos Apricot Glazed Turkey with Shallot Gravy

https://www.allrecipes.com/recipe/13539/ma-lipos-apricot-glazed-turkey-with-roasted-onion-and-shallot-gravy/

Persimmon Pomegranate Salad with Endive and Pecans

https://www.myrecipes.com/recipe/endive-salad-with-pomegranate-seeds-persimmon-pecan-vinaigrette

Savory Sweet Potato Casserole with Browned Butter Crispy Sage and Rosemary

https://www.bonappetit.com/recipe/savory-sweet-potato-casserole

Maple Ancho Roasted Delicata Squash

https://townandcountrymarkets.com/recipes/maple-ancho-roasted-delicata-squash

Fresh Cranberry Relish

chopped fresh cranberries, apple, celery, crushed pineapple, chopped whole orange, brown sugar, walnuts

Cranberry Curd Tart

https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart

Spiced Lamb Shanks

These were some of the best lamb shanks I have ever eaten from a little restaurant near Christchurch, New Zealand. So good that I had to ask my friends to get the recipe after, we returned to the States.

 SPICED LAMB SHANKS – Serves 4

 

8 lamb shanks

 

Marinade:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon fennel seeds

1 star anise

½ cinnamon stick

2 kaffir lime leaves

1 fresh chilli

1 clove garlic

8 tablespoons olive oil

 

Place all dry spices on roasting tray.  Place in hot oven and cook until brown and aromatic, taking care not to burn.  Place with rest of marinade ingredients (except the oil) into a grinder or pestle & mortar, grind to course powder.  Mix with olive oil to form a paste and rub all over lamb shanks.  Leave for 2 hours, or overnight.

 

Preheat heavy based pan on stove top.  Cook shanks for 4-5 mins until well browned.  Place into casserole, deep enough to cover lamb shanks.

 

Casserole Stock:

2 carrots

3 stalks celery

2 medium onions, unpeeled

1 whole head garlic

1 lemon

2-3 cups of beef stock

2 sprigs of rosemary

3 sprigs of mint

1 teaspoon tomato paste

salt & pepper

 

Roughly chop carrots, onions, celery, garlic and lemon and brown in frying pan, add to casserole with shanks.  Cover shanks with beef stock.  Add rosemary, mint and salt & pepper.  Cover with lid.  Cook in oven at 200º C for 30 mins, then turn down oven to 160º C and cook for 2 ½ - 3 ½ hours until tender.

 

Remove shanks and keep warm.  Strain veges from stock and discard.  Place stock on heat to reduce liquid until it thickens to sauce consistency.  Thicken with cornflour if necessary.

 

Serve cooked shanks on:

Potato mash (flavoured with roast garlic and fresh chopped parsley), honey roasted carrot, parsnip, onion, and fresh steamed green beans.  Ladle shank sauce over the shanks and mash, finishing with crispy parsnips.