Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

Yield: 10 servings

Ingredients:
2 gallons water
1 cup apple cider vinegar
1/2 cup ground coffee, preferably chicory coffee
1 large onion, halved
12 thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar
11 pounds turkey
Vegetable oil, for brushing

Method:

1. In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.

3. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165 degrees F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.

Chocolate S'more Pie

Yield: 8 servings

Ingredients:
1 graham cracker crumb crust, baked and cooled completely
7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
1 teaspoon unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing

Method:

1. Make chocolate cream filling: Make graham cracker crumb curst and reserve.

2. Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

4. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

5. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.

6. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

7. Brown topping: Preheat broiler.

8. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Smashed Spiced Sweet Potatoes

Yield: 12 servings

Ingredients:
4 pounds sweet potatoes
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Method:

Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Tip
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

Green Beans with Lemon and Pine Nuts

Yield: 8 servings

Ingredients:
1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil

Method:

Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

Apple Cider Salad

Yield: 12 servings

Ingredients:
2 envelopes unflavored gelatin
3 3/4 cups apple cider, divided
3 tablespoons lemon juice
3 tablespoons sugar
1/2 teaspoon salt
3 1/2 cups chopped, peeled apple
1 cup chopped walnuts

Method:
1. In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours. Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight.

Buttermilk Thyme Drop Biscuits

Yield: 8 servings

Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed

Method:
1. Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.

2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.

3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.

4. Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

Lattice-Topped Apple Pie

Yield: 8 servings

Ingredients:
1 1/4 cups all-purpose flour, plus more for rolling
1/3 cup cake flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cream cheese, chilled
4 ounces cold unsalted butter, cut into 1/2-inch pieces
1 tablespoon ice water
1 large egg yolk
1 teaspoon cider vinegar
4 pounds large apples - peeled, cored and cut into eighths
lemon, juiced and zested
3/4 cup sugar, plus more for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch ground mace
4 ounces unsalted butter
1/2 cup apple cider

Method:

1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.

2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.

3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.

4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.

5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.

Warm Mushroom Salad

Yield: 6 servings

Ingredients:
3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
1 teaspoon pure olive oil
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda

Method:

1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300 degrees. In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.

2. In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.

3. Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.

4. In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.

Smoked Salmon-Stuffed Puffs

Yield: 10 servings

Ingredients:
1 cup water
1/2 cup unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
1/2 pound sliced smoked salmon
1/2 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Method:

1. MAKE THE PUFFS: Preheat the oven to 400 degrees F and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.

2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250 degrees F.

4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.

5. MEANWHILE, MAKE THE FILLING: In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Red Velvet Cake with Cream Cheese Ice Cream

Yield: 12 servings

Ingredients:
2 cups skim milk
1 cup heavy cream
1 pound cream cheese, cut into cubes, at room temperature
6 ounces white chocolate, coarsely chopped
12 large egg yolks
1 cup sugar
Pinch of salt
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
Confectioners' sugar, for serving
1 cup sugar
1/4 cup water
1 cup pecan halves, toasted

Method:
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.

2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.

4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.

5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.

6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.

Crusty Dinner Biscuits

Prep Time 10 min.
Cook Time 15 min.
Serves 6

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon vegetable oil
Half-and-half cream or milk (optional)
Butter and/or honey

Method:
1. In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened.

2. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet.

3. Brush tops with cream if desired. Bake at 425 degrees F for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.

Chinese Green Bean Stir-Fry

Prep Time 20 min.
Cook Time 15 min.
Serves 40

Ingredients:
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Method:
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Sweet Southern Pecan Pie

Prep Time: 10 min.
Cook Time: 50 min
Yield: 8 servings

Ingredients:
3 large eggs, lightly beaten
1/2 cup SPLENDA(R) Sugar Blend for Baking
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell

Method:
1. Preheat oven to 350 degrees F.

2. Combine eggs, SPLENDA(r) Sugar Blend for Baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell.

3. Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean.

4. Cool on a wire rack. Serve warm.

Cranberry Sauce

Yield: 16 servings

Ingredients:
1 cup water
1 cup sugar
1 (12 ounce) bag fresh or frozen cranberries
1/2 teaspoon freshly grated orange zest

Method:
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.

Perfect Mashed Potatoes

Yield: 4 servings

Ingredients:
2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Method:
1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Pecan Green Beans

Yield: 2 servings

Ingredients:
1 1/2 cups cut fresh green beans
2 tablespoons chopped pecans
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper

Method:
1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute the pecans in butter for 3 minutes or until golden brown. Drain beans; add to skillet. Sprinkle with salt and pepper; toss to coat.

Pumpkin Pie

Yield: 8 servings

Ingredients:
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Method:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.