Recipes to fill your home with the scents of the season | Food ...

VANILLA BRINED TURKEY

Makes one 16 to 20 pound turkey

Ingredients:

1 16 to 20 pound turkey, giblets removed, cleaned and pat dry

- Vanilla brine:

3/4 cup kosher salt

2/3 cup light brown sugar

1/4 cup old hickory smoked salt

2 tablespoons ground white pepper

1 tablespoon ground cardamom

2 cinnamon sticks

2 teaspoons yellow mustard seeds

1/2 gallon vegetable stock

1/3 cup pure vanilla extract

1/2 gallon heavily iced water

- Vanilla bourbon butter

1 stick unsalted butter, melted

3 tablespoons pure vanilla extract

2 tablespoons sweet bourbon

salt and pepper to taste

- Aromatics

1 green apple, halved

1 yellow onion, halved

1/2 bunch thyme

1/2 bunch rosemary

1 cinnamon stick

Directions:

1. Preheat oven to 450 degrees.

2. Place the first eight ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely.

3. Pour the cooled stock mixture into a large storage container and stir in the vanilla and ice water.

4. Completely submerge the turkey into the liquid breast side down and brine for 10 to 16 hours, stored in a cool, dry place.

5. While the turkey is in the brine, make the vanilla-bourbon butter: Place the ingredients into a bowl and whisk together until completely combined. Set aside.

6. When ready, remove the turkey from the brine and pat dry.

7. Stuff the cavity of the turkey with the aromatics and rub the skin, both under and over, with the vanilla bourbon butter.

8. Season the turkey with salt and pepper.

9. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan.

10. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown.

11. Remove the turkey from the oven and cover the breast with foil to prevent burning.

12. Reduce the oven temperature to 350 degrees and continue to roast the turkey for 2 1/2 to 3 hours, basting every 30 minutes.

13. Remove the foil from the breast 30 minutes before the turkey is ready to come out of the oven, and continue to roast until an instant read thermometer reads 161 degrees.

14. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.

SWEET POTATO RISOTTO

Ingredients:

8 to 10 cups water

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large onion, diced

2 cups Arborio rice, or other short grain variety

1 cup dry white wine

1 large sweet potato, baked, peeled and pureed

2 teaspoons pure vanilla extract

1/4 cup light brown sugar

4 tablespoons cold unsalted butter

1/2 cup grated parmesan

Salt and pepper to taste

Directions:

1. Place water in a saucepan and bring to a boil, set the heat to low and let simmer.

2. Heat oil and butter in a medium saucepan over medium-high heat.

3. Add onion and cook until translucent and soft.

4. Add rice and toss to coat.

5. Add wine and cook until completely reduced by half.

6. Reduce heat to low, add 2 cups of the boiling water and cook until absorbed.

7. Continue adding 1 cup of water at a time and cook, gently stirring between additions until all liquid is absorbed. Repeat until rice is al dente.

8. Stir in sweet potato, vanilla, brown sugar and mix until combined.

9. Add the other 4 tablespoons butter and parmesan.

10. Season with salt and pepper to taste.

Serves 4

MEATBALLS WITH SPICY CRANBERRY SAUCE

Ingredients:

- Meatballs

2 tablespoons extra virgin olive oil

1/2 cup onion, small dice

1/2 cup celery, small dice

1 clove garlic, minced

1/2 teaspoon sage

1/2 teaspoon thyme, ground

1 slice white bread, crusts removed

1 tablespoon milk

12 ounces ground turkey

1 egg white, lightly beaten

2 tablespoons fresh parsley, chopped

1/2 teaspoon sea salt

1/2 teaspoon pepper, black cracked

- Spicy cranberry sauce

5 ounces fresh or frozen cranberries, rinsed

1/2 cup water

1/2 cup sugar

2 tablespoons diced jalapeno, seeded or unseeded

Directions:

1. Heat olive oil in a skillet over medium high heat, add onion, celery and garlic. Cook until onions are translucent, about five minutes. Stir in sage and thyme, cooking one minute. Remove from heat and set aside.

2. Pour milk over the slice of bread in a bowl and let soak for a few minutes.

3. Preheat oven to 400 degrees and line a sheet pan with parchment paper. Spray with cooking oil.

4. Mix turkey, onion mixture, salt and pepper in bowl. Squeeze out as much milk as you can from the bread and tear it into pieces over the turkey mixture.

5. Add lightly beaten egg white and with your hands, blend the meat mixture.

6. Use a 1 ounce scoop to make 15 meatballs.

7. Place on prepared baking sheet and place in 400 degrees oven for 20 to 25 minutes. Serve warm with spicy cranberry sauce.

Sauce:

1. Heat water and sugar in a sauce pan over medium high heat until boiling.

2. Add cranberries and jalapenos, bring back to boil, reduce heat and simmer until the cranberries have burst, about 10 minutes.

3. Remove from heat and cool. Serve at room temperature.

BEAU MONDE DIP

Ingredients:

2/3 cup mayonnaise

2/3 cup sour cream

1 tablespoon chopped green onion

1 tablespoon parsley

1/2 teaspoon Beau Monde seasoning

1/2 teaspoon dill weed

Directions:

1. Mix mayonnaise, sour cream, green onion, parsley, Beau Monde seasoning and dill weed in a small bowl.

2. Cover and chill a minimum of 30 minutes to blend flavors.

VANILLA PEAR TART WITH VANILLA CARAMEL GLAZE

Serves 8-10

Ingredients:

- For the pastry

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/8 teaspoon sea salt

1/2 cup very cold unsalted butter, cut into 1 inch chunks

1 large egg yolk, beaten

1/2 teaspoon pure vanilla extract

1-2 tablespoons milk

- For the filling

1/3 cup sugar

1 large egg

8 oz. cream cheese

2 tablespoons sour cream

1 teaspoon pure vanilla extract

1 teaspoon lemon juice

Pears and glaze

2 tablespoons sugar

2 tablespoons water

1/2 teaspoon pure vanilla extract

2 large ripe pears

Directions:

- For the pastry

1. In a food processor fitted with a steel blade, combine flour, sugar and salt. Blend.

2. Add butter and pulse until mixture resembles coarse meal.

3. Add egg yolk, 1/2 teaspoon vanilla and 1 tablespoon milk. Process only until particles begin to hold together. If mixture is still crumbly, add a bit more milk a teaspoon at a time.

4. Shape dough into a ball and roll out between two sheets of wax paper into a 12-inch round of even thickness.

5. Refrigerate for at least 30 minutes and up to eight hours.

6. Preheat oven to 375 degrees.

7. Peel one sheet of wax paper from the dough and place wax paper side up over a tart pan about 1-inch deep and 9 to 10 inches in diameter. Gently peel off wax paper and pat dough into pan, smoothing and pressing into bottom. Trim excess dough even with top of tart pan. Prick bottom of dough with fork.

8. Cover edges of crust with aluminum foil and par bake for 50 minutes until bottom just starts to brown. Make filling and glaze while shell bakes.

- For the filling

1. Beat together sugar and egg.

2. Add cream cheese, sour cream, 1 teaspoon vanilla and lemon juice. Beat until smooth.

3. Remove foil from par baked shell, add cream cheese filling, reduce heat to 350 degrees and bake for an additional 15 minutes or until filling is barely set.

- For the glaze

1. Combine sugar and water in a small pan and heat over medium until boiling.

2. Reduce heat and simmer until slightly golden.

3. Remove from heat and stir in vanilla.

- Final assembly

1. Peel, core and slice pears.

2. Arrange on baked filling, brush with vanilla glaze and return to oven for five minutes to heat pears through.

3. Serve warm or at room temperature.

HOLIDAY COCKTAIL

By Jeff Bareilles, Wine Director, Manresa restaurant, Los Gatos, Calif., courtesy Pim

Ingredients:

1 ounce simple syrup

1 ounce Ferrnet Branca

1/2 ounce egg white

1 drop of pure vanilla extract

A pinch of caraway seeds, toasted and cracked

Directions:

1. Do a dry shake with all components then add ice and shake again.

2. Strain and serve in a martini glass.

3. Leave as is without garnish.

About Spice Islands Trading Company

Spice Islands Trading Company has been stocking store shelves with high quality spices since 1941. The Company began by producing and packaging herbs, spices and wine vinegars. Today, the Spice Islands brand includes more than 100 different products, including dried herbs, seasonings, spices, spice blends and extracts. The products are distributed to an international audience in North America, South America and Europe. For more information, visit www.spiceislands.com or find us at Facebook.com/SpiceIslands

Source: http://www.heraldonline.com/2012/11/07/4395532/recipes-to-fill-your-home-with.html

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