Thanksgiving E-Cookbook
CityofAurora.PerfectMind.com
TABLE OF CONTENTS DRINKS 2 APPETIZERS 4 SIDES 6 THE MAIN EVENT
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DESSERT 13
Our Chefs are big fans of any occasion where we can gather around some delish food and drink with our loved ones, which is one of the reasons we LOVE Thanksgiving! In this cookbook you will find some of our favorite Thanksgiving and fall themed recipes. We hope that they will find their way to your table to share with your loved ones.
DRINKS Festive sips anyone? We think yes! Here are some fun twists on some classic cocktails.
VANILLA CHAI TEA WHITE RUSSIAN
DIRECTIONS: For the Chai Tea Simple Syrup: 1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. 2. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Cool and refrigerate for up to two weeks. For the Chai White Russian: 1. Add the vodka, kahlua, chai tea syrup, and ice to a cocktail shaker. Shake. 2. Strain the contents of the shaker evenly between two glasses filled with ice. 3. Pour desired amount of heavy cream over the cocktails and stir to combine. Garnish with cinnamon and star anise, if desired. Sip and enjoy!
SERVES 2 INGREDIENTS: For the Chai Tea Simple Syrup: 1 cup water 4 chai tea bags 1/3 cup honey 1 teaspoon vanilla extract For the Chai White Russian: 4 ounces vodka 3 ounces kahlua 4 ounces chai tea simple syrup 2-4 ounces heavy cream 1 cup ice cinnamon sticks and star anise, for garnish (optional)
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APPLE CIDER OLD FASHIONED
PUMPKIN PIE BOURBON SMASH
SERVES 1
SERVES 2
INGREDIENTS: 1/4 cup apple cider 1/2 lemon, juiced 1 dash orange bitters 1 tablespoon apple butter 2 ounces bourbon ginger beer, for topping (optional) thinly sliced apples, lemon peel, cinnamon sticks, for garnish (optional)
INGREDIENTS: For the Pumpkin Pie Simple Syrup: 1 cup granulated sugar 1 cup water 1/3 cup pumpkin puree 1/4-1/2 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract For the Cocktail: crushed ice 4-6 tablespoons pumpkin pie simple syrup 4 dashes bitters 4 ounces bourbon 2 cinnamon stick for garnish
DIRECTIONS: 1. In a cocktail shaker, combine the apple cider, lemon juice, orange bitters, apple butter and bourbon. Shake to combine. 2. Strain into your prepared glass filled with ice. Top with ginger beer. Garnish with apple slices, lemon peel, and cinnamon sticks. Enjoy!
DIRECTIONS: For the Pumpkin Pie Syrup: 1. Heat the sugar, water, pumpkin puree and pie spice in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer. 2. Remove it from the heat and let it cool slightly, then add the vanilla extract. 3. Strain it through a fine mesh strainer so you’re left with a syrup consistency. This can be kept in a sealed container in the fridge for a week or so! For the Cocktail: 1. Fill a chilled glass with crushed ice and add the pumpkin simple syrup and bitters over top. 2. Pour in the bourbon, stir and garnish with a cinnamon stick. Enjoy!
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APPETIZERS Aurora Cooks Chef Tip: Adding some fun apps instantly makes any meal more impressive!
ARTICHOKE GRATIN CROSTINI
DIRECTIONS: 1. Preheat oven to 375°F. Spray a large, shallow oven proof baking dish with non-stick cooking spray to coat. 2. Mice onion, pepper and garlic. Set aside. 3. In a large, heavy skillet over medium heat, add butter, onion and bell pepper; stir to coat vegetables as butter melts. Reduce heat to medium low and cook until vegetables are softened, stirring frequently. 4. Stir in garlic and cook 1 minute more. Add artichokes and green onions; cook for 3-5 minutes to heat through and blend flavors. Remove from heat. 5. Stir mayonnaise, parmesan, lemon juice, soy sauce, vinegar, brown sugar and black pepper into artichoke mixture. Taste and add salt if needed. 6. Transfer to prepared baking dish; sprinkle with shredded Swiss or Fontina cheese and breadcrumbs. 7. Bake at 375°F for 25 – 30 minutes or until golden brown and bubbly. 8. While artichoke mixture is baking, slice baguette into thin slices. Place on a large baking sheet in a single layer. Toast in oven for 5-8 minutes until golden and crisp, turning halfway through. 9. Serve artichoke mixture on toasted baguette slices.
SERVES 8 INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup red onion, finely minced 3/4 cup orange bell pepper, or red, finely minced 1 tablespoon garlic, minced 2 cans (14 ounces each) artichoke hearts, drained and chopped 4 green onions, thinly sliced 2 cups mayonnaise 3/4 cup parmesan cheese, grated 1 1/2 tablespoons fresh lemon juice 1 teaspoon soy sauce 1 teaspoon apple cider vinegar 1/2 teaspoon brown sugar 1 teaspoon ground black pepper Salt to taste 1 1/2 cups Swiss, or Fontina cheese, shredded 3/4 cup Italian seasoned breadcrumbs 1-2 long French baguettes, thinly sliced
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CRISPY PROSCIUTTO BRIE BITES
DIRECTIONS: For the Brie Bites: 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Slice brie into 8 slices. 3. Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. 4. Brush the phyllo with a little melted butter, being sure to cover the entire top half. 5. On the short end of the dough, place a piece of prosciutto, then a slice of Brie. Roll the phyllo up over the filling, folding the side edges in to seal, burrito style. 6. Place the roll seam-side down on the prepared baking sheet and repeat to make 8 rolls total. Brush the tops of each phyllo roll generously with melted butter. 7. Bake for 20 to 25 minutes, or until the rolls are golden brown on top. Cool. 8. Slice phyllo rolls on a bias. Assemble onto a serving platter. For the Pomegranate Drizzle: 1. In a small pot, whisk together pomegranate juice, honey, balsamic, and thyme. 2. Bring to a simmer, turn heat to medium, then simmer uncovered for 15-20 minutes or until it reduces by half. Turn heat off. 3. Remove thyme sprigs and whisk in butter until melted. 4. Drizzle or dip with Brie Bites. Enjoy!
SERVES 4 INGREDIENTS: For the Brie Bites: 8-ounce Brie wheel 8 sheets frozen phyllo dough, thawed 3 tablespoons unsalted butter, melted 8 prosciutto slices, thinly sliced For the Pomegranate Drizzle: 1 1/2 cups pomegranate juice 2 tablespoons honey 1 tablespoon balsamic vinegar 2 sprigs thyme 1 tablespoon unsalted butter
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SIDES As far as we are concerned…the more sides on Thanksgiving the better!
ROASTED BRUSSELS SPROUT SALAD
DIRECTIONS: For Roasted Brussel Sprouts: 1. Preheat oven to 425°F. Line a baking sheet with aluminum foil. 2. Core and quarter brussels sprouts. Cut pancetta into small dice. Thinly slice (julienne) shallot and mince garlic. Set aside. 3. Zest lemon. Set aside for garnish. 4. Julienne apple into matchsticks and place into bowl and cover with cold water. Set Aside. 5. Place brussels sprouts, pancetta, shallot and garlic on baking sheet. Add olive oil, salt and pepper. Stir to coat and spread into single layer. Roast in oven 20-30 minutes. For Honey Mustard Dressing: 1. In a medium bowl, whisk together mustard, honey, apple cider vinegar, salt and red pepper flakes until combined. 2. Slowly stream the extra virgin olive oil and whisk simultaneously. For Assembly: 1. Toss roasted brussels sprouts, apples and lemon zest in dressing. Serve!
SERVES 8 INGREDIENTS: For Roasted Brussels Sprouts: 1 pound brussels sprouts, quartered and cored 1 slice pancetta, 1/4 inch thick, diced, ask deli to slice it 1 shallot, thinly sliced 2 cloves garlic, minced 1/2 granny smith apple, julienned 1/2 lemon, zested 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper For Honey Mustard Dressing: 2 teaspoons coarse grain mustard 1 tablespoon honey 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon red pepper flake, optional 1/4 cup extra-virgin olive oil
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FOOL PROOF POPOVERS SERVES 4 INGREDIENTS: 3 tablespoons melted butter, divided 2 eggs 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm) 1 cup all-purpose flour 1 teaspoon kosher salt DIRECTIONS: 1. Preheat the oven to 400°F. 2. Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. 3. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. 4. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
WHIPPED APPLE BUTTER SPREAD SERVES 4 INGREDIENTS: 1/4 cup butter, softened 2 tablespoons apple butter 1 tablespoon honey 1/4 teaspoon pumpkin pie spice Pinch kosher salt DIRECTIONS: 1. Using a hand mixer, whip butter until smooth, about 3 minutes. 2. Add apple butter and continue to mix until well incorporated. 3. When mixture is smooth again, add honey, pumpkin pie spice, and salt. Continue mixing for 1-2 minutes, scraping the sides of the bowl as needed. 4. When completely smooth, serve immediately or store in the refrigerator.
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BUTTERNUT SQUASH GREEN CHILE GRATIN
DIRECTIONS: 1. Preheat the oven to 350°F. Butter a 10-inch baking dish. 2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes. 3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Add green chile and stir. Season with salt and pepper to taste. 4. Transfer the squash mixture to the baking dish. Pour the cream over mixture, sprinkle with the breadcrumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces. 5. Bake until the surface is golden and bubbly, and the butternut squash is tender, 30 to 40 minutes. Serve immediately.
SERVES 12 INGREDIENTS: 3 tablespoons unsalted butter, (1 1/2 ounces) plus more for the baking dish 1 large onion, thinly sliced 1 garlic clove, thinly sliced 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick 1/4 teaspoon grated nutmeg Salt and Pepper, to taste 1/2 cup green chile, chopped 1/2 cup heavy cream 3/4 cup fresh breadcrumbs 3/4 cup grated parmesan cheese
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SAUSAGE AND APPLE STUFFING BITES
DIRECTIONS: 1. Preheat the oven to 350°F. Grease mini-muffin pan with cooking spray. 2. On a baking sheet, toss the bread with 1/2 of the oil; season with ½ the salt and pepper. Bake for about 10 minutes, until toasted. 3. Transfer the croutons to a large mixing bowl. 4. Mince the garlic and dice the onion, celery and apple. Set aside. 5. In a large skillet, melt the butter in the remaining oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. 6. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. 7. Mix the sausage mixture, apple, eggs and broth into the croutons; season with remaining salt and pepper. Let stand for 5 minutes. 8. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. 9. Transfer to a cooling rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
SERVES 6 INGREDIENTS: cooking spray 1 ½ cups white country bread, cut into 1/2-inch cubes 2 tablespoons avocado oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 garlic cloves, finely minced 1/3 cup onion, diced 1/3 cup celery, diced 1/2 small Granny Smith apple, peeled and diced 2 tablespoons unsalted butter 1/4 pound sweet Italian sausage, casings removed 1/2 teaspoon dried sage 2 large eggs, beaten 2 tablespoons chicken broth
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TURKEY GRAVY
DIRECTIONS: 1. Mince the shallot. Set aside. 2. Melt the butter in a small saucepan and add the shallot. Cook, stirring, for 5 minutes, or until tender. 3. Whisk in the flour and cook, stirring, for a few minutes. When you have a thick paste, whisk in the wine. Reduce, on high heat, by half. 4. Add the stock, whisk and let the gravy reduce again until it is the desired thickness. Add salt and pepper to taste.
SERVES 8 INGREDIENTS: 1 shallot, minced 2 tablespoons butter 2 tablespoons flour 1 cup white wine 1 1/2 cups turkey stock, plus pan drippings Salt and freshly ground black pepper
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THE MAIN EVENT A showstopping roast turkey is much simpler than you might think. This is our favorite!
THE PERFECT ROAST TURKEY
7. Pour chicken stock in bottom of roasting pan. 8. Chop onion, apple, into 1-inch chunks and stuff into bird’s cavity along with sage and rosemary. 9. Roast turkey for 30 minutes in preheated oven. 10. Meanwhile, in a small bowl, combine remaining maple syrup and soy sauce. 11. Reduce temperature to 350°F. 12. Continue roasting until internal temperature reaches 165°F. Take temperature of thickest part of breast and thigh. 13. When temperature reaches 150°F. Baste turkey with maple/soy sauce mixture. 14. Rest finished turkey at least 15 minutes before slicing. Generally, cooking time will be about 12-15 minutes per pound of turkey.
SERVES 8 INGREDIENTS: 1 (8-10 pound) turkey, thawed 1/2 cup unsalted butter 1/4 cup maple syrup 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt 3 sprigs rosemary, divided 2 cups low-sodium chicken stock 1 small onion 1 small apple 2 sprigs sage 1 tablespoon soy sauce DIRECTIONS: 1. Preheat oven to 450°F. 2. Cream soft butter, 1 tablespoon maple syrup, black pepper, rosemary, and 1 teaspoon of salt in a small bowl. 3. Rinse turkey and remove neck, giblets, and place in a medium saucepan to make gravy stock. You can also just discard these pieces if desired. Pat turkey dry. 4. Place turkey breast side up on a roasting rack and tie the legs together. 5. Loosen skin from meat of turkey and smear butter mixture under skin. 6. Generously season outside of turkey with additional salt and black pepper.
DON’T FORGET TO MAKE SOME STOCK WITH ALL THAT LEFTOVER TURKEY GOODNESS
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ROAST TURKEY STOCK
DIRECTIONS: 1. Heat oven to 450°F. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes. 2. Remove from oven and transfer pieces to an Instapot. 3. Quarter onions with peel on, cut carrots and celery into chunks. 4. Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan. 5. Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced about 3 minutes. 6. Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water or enough to reach the MAX fill line in Instapot/pressure cooker. 7. Place Instapot lid on and seal and set to HIGH pressure for 30 minutes. Quick release until there is no pressure and taste for salt again and add more if needed. 8. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.
INGREDIENTS: 1 leftover turkey carcass, preferably including neck, wing and leg bones 2-3 onions, quartered (no need to peel; just rub off any papery skins) 2 large or 3 small carrots, cut into chunks 2 large or 4 small celery ribs, cut into chunks 1 cup white wine 2 large or 3 small garlic cloves, smashed and peeled 4 sprigs fresh thyme 2 bay leaves 1 teaspoon black peppercorns 1 whole arbol (or another small dried red) chile Kosher salt
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DESSERT Round out your feast with one of these pies that your family will be asking for in the years to come!
APPLE CIDER CREAM PIE
For the Filling: 1 teaspoon apple cider vinegar 2 cups apple cider 3/4 cups Granulated Sugar 1/2 cup sour cream 1/4 teaspoon kosher salt 4 large eggs
SERVES 8 INGREDIENTS: For the Crust: 6 ounces all-purpose flour 1/4 teaspoons kosher salt 3/4 teaspoon Granulated Sugar 4 ounces unsalted butter, cold and cubed 2 ounces ice water
For the Whipped Cream Topping: 1 cup heavy cream 1 tablespoon powdered sugar 1/8 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract
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DIRECTIONS: For the Crust: 1. Use a scale to measure flour, salt, and sugar into a medium mixing bowl. 2. Dice butter and toss in flour mixture until coated. 3. Dump butter/flour mixture onto a clean table. 4. Using a rolling pin, roll the butter/flour mixture on the table until the butter is paper thin sheets within the flour mixture. 5. Scrape the flour mixture into a mound and make a well in the center of the mound with your hands. 6. Pour the ice water into the well and using a bench scraper or knife, cut the water into the butter flour mixture until a rough shaggy dough mass forms. 7. Wrap the dough in plastic and chill for at least 30 minutes or overnight. Blind Baking the Crust: 1. On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. 2. Preheat the oven to 425°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the lower third of the oven for about 15 minutes, until the crust is barely set. 3. Remove the parchment and pie weights. Cover the edge of the crust with strips of foil and bake for about 15 minutes longer, until the crust is just set but not browned. Press the bottom of the crust lightly to deflate it as it puffs; let cool.
For the Filling: 1. Lower the oven temperature to 350°F. In a medium saucepan, boil the cider until it’s reduced to 1/2 cup, about 10 minutes. Transfer to a bowl and let cool. 2. Whisk the sugar, sour cream and salt, into the cider until combined. 3. Add eggs to cider mixture and whisk until combined. Pour the custard into the pie shell without removing the foil strips. 4. Bake the pie in the lower third of the oven for 35 to 40 minutes, until the custard is set around the edge, but the center is slightly jiggly. Let the pie cool completely. For the Whipped Cream Topping: 1. In a medium bowl, using an electric mixer, beat the heavy cream with the sugar, cinnamon, vanilla and a pinch of salt until firmly whipped. Mound the cream on the pie, cut into wedges and serve.
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PUMPKIN CRANBERRY CRUMBLE TART
DIRECTIONS: 1. Preheat oven to 350°F. 2. On a floured work surface, roll out the dough to an 11-inch round, about 1/4 inch thick; ease it into a 9-inch pie pan. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively and chill the crust until firm, about 15 minutes. 3. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the pumpkin and mix until combined. 4. Add the eggs, and mix until combined, scraping down the sides of the bowl as needed. 5. Add cornstarch, pumpkin pie spice, salt, and vanilla extract and mix until combined. 6. Place the prepared tart pan on a baking sheet. Carefully pour the filling into the crust and bake for 35 minutes or until filling is partially set. The center will still be jiggly. 7. While tart is baking, prepare crumble.
SERVES 8 INGREDIENTS: For the Tart: 1 unbaked (9-inch) tart shell, or crust portion of the Apple Cider Cream Pie recipe above 4 ounces cream cheese, room temperature 3/4 cup brown sugar 1 cup canned pumpkin puree, (not pie filling) 3 large eggs 1 tablespoon corn starch 1 tablespoon pumpkin pie spice 1/4 teaspoon kosher salt 1 teaspoon vanilla extract For the Crumble: 1/2 cup all-purpose flour 1/4 cup powdered sugar 2 tablespoons light brown sugar 1/8 teaspoon kosher salt 2 tablespoons unsalted butter, melted For the Cranberry Drizzle: 1 cup fresh cranberries 1/4 cup Granulated Sugar 1/2 cup orange juice 2 tablespoons maple syrup 1/8 teaspoon kosher salt 2 tablespoons unsalted butter
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For the Crumble: 1. In a small bowl combine flour, powdered sugar, brown sugar, and salt. 2. Melt butter and add to the crumble mixture. Stir until a crumbly mixture forms. 3. After tart has baked 35 minutes, remove from oven and sprinkle with crumb topping. 4. Return tart to oven and continue baking 15 minutes or until filling is set. 5. Decorate tart with cranberry drizzle (optional).
Cranberry Drizzle: 1. Place cranberries, sugar, orange juice and maple syrup into pot. 2. Cook over medium heat for 5-7 minutes until cranberries have burst and softened. 3. Add salt and butter and transfer to a blender and blend until smooth. Transfer to a piping bag for decorating. 4. Pipe/drizzle the cranberry sauce decoratively over the top and cool completely on a wire rack. 5. For best results, chill 8 hours before serving.
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