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TH E BULLETIN• TUESDAY, NOV 26, 2013
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Next week: Top cookies from The Bulletin's cookie contest
Favorites Continued from D1
Mup's Cranberry Sauce For Central Oregon artisanal cheesemaker and cheesemonger Cher Sullivan, 53, of Cada Dia Cheese, (it means "every day" in Spanish), it's not really Thanksgiving without her family's homemade cranberry sauce
(see recipe). "Grandma Muppy's been gone a good long time, but what a wonderful gal. This sauce can be frozen. I remember her putting jars of it in the freezer," Sullivan said. Sullivan remembers how the cranberry juice would spread on her dinner plate when she was a child. "I didn't mind the cranberry juice seeping into the mashed potatoes. I kind of l iked the coloring of i t a l l , " S ullivan remembered. N owadays, Cher and h er husband Pat spend their time tending their herd of Jersey cows, and making handmade hard cheeses from raw milk in Prineville. Their bestselling cheese is a basic cheddar. They sell a variety of cheddar and feta cheeses. (See www.cadadia cheese.com for store locations.) "We're proud to be creating this gorgeous food for our children, our community and the environment. What I really love is that the cows are livingthe life that cows are meant to live," Sullivan said. Over the holidays Cada Dia sells a"Christmas Cheese." "It's red pepper flakes with green chives in a cheddar-based cheese. It's a spicy cheese that's a seasonalfavorite for us. We also have a double cream farm cheese that's like a Camembert. I recommend it to anyone eat-
Andy Tullis / The Bulletin
For Jeff Hunt, the chef and co-owner of Spork restaurant in Bend, a Thanksgiving highlight is turkey sandwiches the next day on white bread with iceberg lettuce and Sriracha.
Mup's Cranberry Sauce From Cher Sullivan of Cada DiaCheese, www.cadadiacheese.com, 541788-7723, 9609 N.W. Sharp Road, Prineville
Makes1. From Jeff Hunt, chef and co-owner of Spork restaurant, 937 N.W. Newport Ave., Bend, 541-390-0946, www.
sporkbend.com
~/2 C sugar t/2 C honey /2 C water (boiling hot) 1 pear, peeled, cored and diced 1 apple, peeled, cored and ing cheese during the holidays. diced Enjoy small portions of cheese 12 oz fresh cranberries worth eating," Sullivan said.
1 TBS fresh-squeezed orange juice '/2 tsp salt 1 tsp cinnamon (or more, to taste) '/2 tsp nutmeg 1 C chopped pecans
Mix together the sugar, honeyandhot water in amedium-size saucepan. Add all of the other ingredients, except the choppedpecans and bring to a
Oyster stuffing and bourbon pecan pie
Leftover Thanksgiving Turkey Leg, Crispy Skin and Sriracha Sandwich
2 slices cheap grocery white Iceberg lettuce (I prefer the bread (like Franz or Wonder crisp inner leaves, and just Bread) enough to give the sandwich Turkey: Cold leftover thigh and leg a nice, cool, crisp, crunchy meat to fill one sandwich. (In a texture that contrasts the pinch, you can use breastmeat crunchy texture of the grilled or a little bit of everything.) bread, while not overtaking Turkey skin the delicious crunch of the 3 TBS butter crispy turkey skin.)
Japanese whole eggmayo) Sriracha hot chili sauce
boil. Reduce heat and simmer for 30 minutes. Toss in the chopped pecans.
Brian Faivre, 36, has been making great beer in B end for almost a decade. As one of two brewmasters at Deschutes Brewery, he's responsible for managing the production facility in Bend. Bend is Faivre's (pronounced "favor") ho m etown, and Thanksgiving is always celebrated here with his wife and kids and his parents, who host. "This year it's somewhat of a
Note:This canbefrozen, soyoucanmakeitahead, or makeseveral batches while fresh cranberriesareplentiful, andhavesauceon handfor other meals.
Heat a medium-sized cast iron pan, and fry the turkey skin in a few tablespoons of butter over medium heat until
the skin is crispy, beingcareful not to burnthe skin orthe butter. Whenit's crispy, place the skin on apaper towel. Spread a small amount of Sriracha sauce on both sides of both slices of white bread (not too much or it will
Oyster Stuffing
burn or makethe bread soggy, or even worse — both!). Lightly toast both sides in the samecast iron pan in the remaining butter and rendered turkey fat over low to medium heat until the bread is golden, toasty, red (from the Sriracha) and delicious. Put the bread on a plate.
Spread a liberal amount of mayoand moreSriracha, if you like (I like it hot), on both slices of bread. Assemble your sandwich to whatever specsyou desire. I like to go light on the iceberg lettuce andcold turkey leg meat, and cookbook, and will fill a12- to14-pound turkey. It's designed to be cooked heavy on the crispy skin. From Brian Faivre, brewmaster at Deschutes Brewery, and his mom, MayFaivre.
This recipe is based on abread stuffing recipe from a1973 Betty Crocker
inside the turkey. If baking it in a casserole dish, add more broth, be sure
to grease the dish, andcover it with foil to keep it moist.
'/4 C minced onion (about '/2 1 tsp salt (you can start with '/2 changing of the guard. I'll cook med onion) tsp and you can always add 1'/~ C chopped celery (about 3 the turkey — my first year of more) doing the main course," Faivre stalks, using stalks and leaves) 3-4 tsp poultry seasoning (or use1'/2 tsp crushed sage said. /2 C (1 stick) butter or margarine It will include his favorite 9 C soft bread cubes (one 1'/2 Ib leaves, 1 tsp thyme leaves, '/2 Thanksgiving food — oyster loaf of white bread) tsp pepper) stuffing — usually cooked by 1 pint fresh shucked oysters(small Turkey or chicken broth to his mom (see recipe). glass jar in the seafood section moisten the stuffing "She's a great cook, and I of the grocery store), drained, thought the o yster stuffing cleaned, rinsed and chopped o riginated because my d a d grew up in Seattle and loves In a large skillet, cook and stir the onion and celery in the butter until the oysters. I thought she was mak- onion is tender.Placeabout half thebreadcubes into avery large bowl, along ing it for him, but when I talk- with half of the seasoning and half of the onion-celery mixture. Repeat with ed to her recently, I found out the remaining breadcubes, seasoning andonion-celery mixture. Toss gently it came from mom's mom, my but thoroughly. Taste for seasoning before adding the rawoysters, and adgrandmother, who worked as a just as needed. Add the chopped oysters. If the stuffing seems dry, add broth chef at the Frontier Hotel in Las a little at a time to moisten. Do not add too much, as you don't want the stuffVegas.She got the recipe from ing to bemushy. Stuff the turkey just before roasting. Don't packthe stuffing a European chef who worked in too tightly, as the stuffing will expand a little when cooking. Remember there. It's kind of cool; a totally that stuffed turkeys take longer to roast than unstuffed turkeys. Refer to your different idea of where that rec- cookbook, butcher or awebsite for cooking times. ipe came from," Faivre said. Faivre and his wife usually contribute side dishes or des- of pies. days before Thanksgiving for "Five or six years ago, we the holiday season, and I dug up serts for Thanksgiving. A few years back, they were in charge probably made 10 pies a few a Paula Deen bourbon pecan pie
Bourbon Pecan Pie Originally from Paula Deen (www.foodnetwork.com), with adaptations below by Brian Faivre, brewmaster at Deschutes Brewery, www.deschutesbrewery.com. 1 C sugar 3 TBS melted butter '/4 C plus 2 TBS dark corn syrup 2 TBS blackstrap molasses
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2 TBS Woodford Reserve bourbon (or other quality
bourbon) 1 9-inch unbaked pie shell
In a medium, bowl, stir together the sugar and melted butter, eliminating any big lumps. Add the corn syrup, molasses, eggs, pecans and bourbon. Pour the mixture into the unbaked pie shell, and place it on a baking sheet. Put the pie in the preheated oven. When the center of the pie reaches 100 (about 10 minutes), lower the oven
temperature to 350. Continue baking the pie until the center reaches 200 (about 30-35 minutes), or until pie is set. Remove the pie from the oven and cool completely on a wire rack (ideally, cool it overnight). Serve with
a small scoop of your favorite vanilla ice cream or whipped cream, and a glass of Deschutes Brewery's "The Abyss" imperial stout for the perfect dessert. Tips from Faivre: • With two kids and a busy job, I opt for a premade pie crust. My wife likes the Trader Joe's brand. I like to lay
the crust into the pie dish and, using a small paring knife at a 45-degree angle, I rotate the pie shell to trim the excess. I use afork to decorate the pie crust edge. • If you're using the premade crust, remove it from the refrigerator and use a butter knife to aid in unrolling the
crust on acutting board. Let it rest at room temperature for about15 to 20 minutes before putting it into the piedish. • Pecan halves look the best, but coarsely chopped pecans make the pie easier to cut. • I like to use a digital thermometer with an audible alarm. The probe can be rested at an angle into the center
of the pie, or usethe rackabove and alittle bit of aluminum foil to holdit in place.
bread from a local bakery. Add some cranberrysauce or stuffing, butter lettuce or arugula, crispy kale chips instead of crispy turkey skin. Bacon never hurt a thing. Gravy is delicious. You can lose the Sriracha if it isn't your thing, but if your turkey is the least bit dry, do not lose the mayo," Hunt suggested. Hunt told us that crispy turkey skin is his favorite part of Day-after leftover turkey the turkey, so he saves it and sandwiches fries it up on day two and day Jeff Hunt, the chef and three, if there's any left, to add to co-owner with Erica Reilly of his sandwiches. "I use the cheap white bread Spork restaurant in Bend, loves Thanksgiving dinner, but his because it makes me nostalgic," favorite part of the meal won't he said. be on Thursday. Spork opened on Northwest "To be honest, my favorite Newport Avenue last June after pecan pie. Thanksgiving food would be four years of being a successful "It's dark, and in general, a leftover turkey sandwich food trailer. Hunt told us Spork's when the winter comes, our the day after, on cheap white spice-fried chicken is their top Obsidian Stout is a great beer. bread with iceberg (lettuce) and seller and one of their signature mayo," Hunt said. Abyss Imperial Stout is just a dishes, followed by Spork's taThat's what he always ate cos (catfish and carnitas are the bigger version of that. It also ing friends for Thanksgiving goes really well with some really dinner. She told us she's tak- at his grandma's house after most popular varieties). "In the colder months, I like nice dark chocolate," Faivre said. ing a dessert she makes that Thanksgiving. The sandwichhas been a big hit at Jen's Gar- es were delicious, and now are to play around with hardier Pumpkin mousse with den this fall: pumpkin mousse sentimental, too. food, so this winter, Spork will triple ginger gingersnaps served in individual ramekins These days Hunt, 34, jazzes have some hardier one-pot acGrowing up, Jennifer Mc- or martini glasses, decorated his sandwiches up with crispy tion," Hunt said. Crystal had u n conventional with a triple ginger gingersnap turkey skin and spicy hot Srira— Reporter: ahighberger@ Thanksgiving meals with her cookie. cha chili sauce (see his recipe). mac.com "It's a v er y "You can get as fancy with family. tr a d itional "We a ll got b o red w i t h Thanksgiving party that I'm this as you want. Use artisan More recipes on next page minor tweaks, and the flavor of bourbon with dark corn syrup and molasses and the crunch of the pecans — well, we're hooked now. We're starting our own food traditions. One of the things I hope my kids love someday is that pie with freshly made whipped cream," Faivre said. Of course, beer will be one of the beverages at the Faivres' holiday table. "Deschutes' Jubelale is great to pair with a turkey dinner. It's nice, malty with some dried fruit notes, good bitterness and a little bit of roast," he said. Faivre recommends a glass of The Abyss, an imperial stout, for the adults, to accompanythe
BREAKFAST ' ~ WITH SANTA
3 Ig eggs, beaten 2 C pecan halves
Heat oven to 375.
recipe (see recipe). I made some Thanksgiving food when I was
6200 0
Mayonnaise (I use Kewpie brand, a super delicious
about 7, so we changed it every single year. Really, who likes turkey? I don't want to eat turkey because I'm supposed to. "Both of my parents cooked, both were big foodies. So one year, it was a s tanding rib roast. It was like the best thing I ever ate. Next year was a leg of lamb, and from then it just morphed, and every year was something di fferent. E v ery time people came, they loved to bring food to show what they could do — kind of out do each other. Everyone was assigned a course, and they could go wild with it. One year everybody had to bring a classic Mexican dish," McCrystal said. This year, McCrystal, who has been the pastry chef at her award-winning f i n e d i n i ng restaurant, Jen's Garden, since it opened in 2006, will be join-
going to, so I wanted dessert to be Thanksgiving-ish, and also make them go, 'Huh, I wouldn't have thought of that!' I'll tell you what, this gingersnap cookie is amazing. The cookies make a great gift for Christmas and store well. Wrap them in tissue, put them in a tin, they'll last for 10 days and freeze well," she sa>d.