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Furnish the Flavor A Thanksgiving recipe book brought to you by Scioto Valley
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Furnish the Flavor: A Thanksgiving Recipe Book brought to you by Scioto Valley

Jan 22, 2015

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Scioto Valley

From seasonal beverages and sides to family dishes passed down and perfected through the years, Furnish the Flavor is a compilation of recipes provided by some of Columbus' finest foodies. We hope these recipes inspire togetherness and conversation around your table this Thanksgiving.
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  • 1. Furnish the Flavor AThanksgivingrecipe book brought to you by Scioto Valley

2. TABLE OF CONTENTS3 INTRODUCTIONPage 4: Andrea Ratulowskis Fall Harvest PlatePage 5: Lisa Dillmans Sweet Potato CasserolePage 6: Carolyn Kents Two-Potato GratinPage 7: Erika Dellatorres Roman Green BeansPage 8: Adrianne Mellen Ramstacks Delicious Carrot SoupPage 9: Jess Gambacurtas Cranberry Orange SaucePage 10: The Lee Bros. Herb-Salted Turkey, as seenin The Columbus Dispatch (2010)Page 11: The Lee Bros. Madeira Gravy, as seen inThe Columbus Dispatch (2010)Page 12: Betsy Decillis Bon Bon CookiesPage 13: Colin Vents Beer-Pairing GuidePage 14: Janine Aquinos Wine-Pairing GuidePage 15: Connect with the Contributors 16 THANK YOU FROM SCIOTO VALLEY 3. INTRODUCTIONGathering around the table with friends and family sharing a delicious meal together givingthanks for all that weve been given. This is the heart of Thanksgiving.For many of us, a delicious meal is the foundation of our Thanksgiving traditions. What s betterthan giving thanks around a table full of food, surrounded by loved ones? From seasonal beverages and sides to family dishes passed down and perfected through the through the sharing of good food.We hope these recipes inspire togetherness and conversation around your table this Thanksgiving. From our family to yours. 3 4. FALL HARVEST PLATELooking for something a little different to bring to your Thanksgiving tablethis year? This dish features all of the great things about fall: Warm, creamybutternut squash paired with kale and apples showcase falls bounty andwill kick up any Thanksgiving spread.- ANDREA RATULOWSKI INGREDIENTSPREPARATION FOR BUTTERNUT SQUASH MASH: 1. Bring large pot of water to a boil and add1 large butternut squash, peeled, seeded & chopped butternut squash.2. Cook for several minutes until tender. Drain and1/2 Tbsp unsalted butter put back into pot.1 tsp maple syrup 3. Mash with a masher while adding remaining 1 pinch allspicebutternut squash mash ingredients. Stir until Salt and pepper, to taste creamy and smooth. Cover with a lid and keep warm, very low heat.5.FOR GREENS: oil over medium heat. Add beets, onions and 1 large bunch of kale, stemmed & chopped apples. Stir and saut for two minutes.6. 2 medium to large golden beets, peeled & cubed 1 large sweet applefor another two minutes.1 small tart apple7.Add kale, a handful at a time, stirring each time. 1/2 large onion, chopped8.Once kale begins to wilt, add mustards and 1 Tbsp grainy mustardmaple syrup. Continue to cook until the kale is1 Tbsp Dijon mustardwilted and cooked down. Remove from heat. 1 Tbsp maple syrup9. Place a large serving of the mashed butternutsquash on a plate and top with kale mixture.1 tsp garlic powder10. Sprinkle with cheese and serve immediately.Salt and pepper, to taste Shredded cheddar, optional4 5. SWEET POTATO CASSEROLE that make everyone turn their nose in disgust. I have converted many an avowed sweet potato hater with this fabulous casserole. - LISA DILLMANINGREDIENTSPREPARATION FOR POTATOES: 1. Preheat oven to 350F. 2. Mash potatoes together with electric hand mixer(If canned, use 2 large cans in light syrup, draineduntil just blended. 3.mashed sweet potatoes.1/3 cup butterCombine ingredients for topping and spread2/3 cup honey evenly over sweet potatoes.2 eggs 5. Bake 35 minutes or until lightly browned and hot. 1 tsp vanilla extract 6. Note: This recipe may be assembled one day inadvance and baked before serving. 1 pinch salt1 pinch cayenneFOR TOPPING 1 cup chopped pecans1/3 cup butter, melted & slightly cooled 1/2 cup brown sugar 5 6. TWO-POTATO GRATINfor seconds and thirds. - CAROLYN KENT INGREDIENTS PREPARATION1 Tbsp chopped fresh sage1.1 Tbsp chopped fresh thyme 2. Line a large, rimmed baking sheet with foil. Mistspray.1 tsp salt 3. Combine sage and thyme in a small bowl. 1/2 tsp pepper In baking dish, layer 1/3 of potatoes and sweetpotatoes, alternating slices. Sprinkle with 1/3of herb mixture and 1/3 each salt and pepper. 1 cups grated GruyereRepeat layering 3 times. 5.potatoes. 6. Place dish on baking sheet and cover with foil.Bake 50 minutes. 7. Uncover, sprinkle with cheese and bake 20 to25 minutes or until golden and bubbly. 8. Let rest for 10 minutes before serving. 6 7. ROMAN GREEN BEANSIf youre looking for a standout side to accompany your turkey, look nofurther than this recipe. This savory side is quick, cost effective and has akick. - ERIKA DELLATORRE INGREDIENTSPREPARATION 1 pound Romano beans 1. 2 Tbsp olive oiluntil tender. Drain and set aside.2 cloves garlic 2. Heat olive oil and garlic until mixture starts to1 tsp oregano1 pinch sea salt3. Add remaining ingredients and stir.1 tsp grated lemon rindTransfer green beans to the mixture and toss 2 Tbsp lemon juiceuntil covered. 1/2 fresh Chile pepper, chopped5. Serve and enjoy.7 8. DELICIOUS CARROT SOUPSimpson Einselen of Tampa, FL. Its simple, yet delicious. The soup is soappropriate and chic. Your guests will want the recipe, too. - ADRIANNE MELLEN RAMSTACK INGREDIENTSPREPARATION 1 bag baby carrots 1. Simmer all ingredients in either a crock pot or over medium/low heat on the stove.2. Once potatoes and carrots are soft, puree with1/2 cup apple cideran immersion blender. 2 Tbsp butter3. Serve immediately garnished with fresh dill sprigs.Fresh or dried dill, to taste (start with about a teaspoon, 1 tsp nutmeg, to taste8 9. CRANBERRY ORANGE SAUCElicking good and youll forget the canned stuff even exists.- JESS GAMBACURTA INGREDIENTSPREPARATION 1 medium orange1. Zest orange and peel. Section and dice.2.1 cup orange juice orange juice, apples, sugar, and cinnamon stick2 medium apples, peeled, cored, and dicedin saucepan. Cover and cook on medium for 15 minutes, stirring periodically.sweetness preferred 3. Remove from heat and discard cinnamon stick. 1 cinnamon stickUse a stick blender or food processor once cool if smoother consistency is desired.5. Note: This cranberry sauce can be served warm or chilled, and can be made up to two days in9 10. THE LEE BROS. HERB-SALTED TURKEYINGREDIENTS PREPARATION 2 Tbsp mixed dried herbs such as thyme,1. sage and marjoramuntil herbs are evenly distributed throughout the mixture. 1/2 cup kosher salt2.Place turkey in the center of a roasting pan.3.Sprinkle all but 1 teaspoons of herb salt liberally in main1 stick unsalted butter, softened and neck cavities, and all over the skin, of the turkey. Cover 1/2 tsp freshly ground black pepperpan tightly with plastic wrap or aluminum foil.Refrigerate overnight.5.Rinse turkey thoroughly with cold water and pat dry.8 cups turkey stock or chicken broth6.Pour off any liquid from roasting pan, and rinse the pan well.7.Place a rack in the pan. Place the turkey on the rack. Let(This recipe from cookbook authors and southern foodstand at room temperature for 1 hour. experts Matt Lee and Ted Lee was featured in The Co- 8.Set oven rack in the lowest position on the oven and lumbus Dispatchs Food section in 2010. Printed with preheat to 375F.permission from The Columbus Dispatch.9.Massage legs and breast of turkey with butter. Season withreserved herb salt and black pepper.10.loosely tie the legs together. Pour 2 cups stock into pan.11.12. Reduce oven temperature to 350F. Roast, basting everylevel of stock in pan, until a thermometer inserted into thethickest part of the thigh registers 165F, about 2 to 3hours later.13. Transfer turkey to a platter. Tent loosely with foil. Let rest30 minutes.large glass pitcher, to use for gravy (see page 11 for gravy10 11. MADEIRA GRAVYMadeira is used a lot in Lowcountry cooking because Charleston wasthe center of the Madeira trade in the South during the 18th and 19th - THE LEE BROS.INGREDIENTSPREPARATION 1.for about 5 minutes, or until most of the fat has 3 large shallots, choppedrisen to the top. Spoon off fat, discarding all but1 cup Madeira 1/2 cup. 2.(This recipe from cookbook authors and southern foodadd additional turkey stock. experts Matt Lee and Ted Lee was featured in The Co-3. Pour fat into roasting pan. Set over two burners lumbus Dispatchs Food section in 2010. Printed with set to medium.permission from The Columbus Dispatch.Scatter shallots in the pan. Saut, stirringoccasionally, until the shallots have softened. 5.Bring to a simmer. 6. Simmer until the gravy has reduced by a third,about 6 to 8 minutes. 7. Serve turkey with gravy.11 12. BON BON COOKIESMy Granny Decillis kept a dish in her kitchen that would always bespirit lives on in these cookies that my mother is required to make for meevery year. Some things are just better when your mommy makes them. -BETSY DECILLISINGREDIENTSPREPARATION 1/2 cup butter, soft1. Heat oven to 350F.1 Tbsp vanilla 2.salt thoroughly by hand. 3. 1/8 tsp salt your choice.Bake 1 inch apart on ungreased baking sheet, Icing 5. Dip tops of warm cookies in icing and decorate.12 13. BEER-PAIRING GUIDEAs an overall rule, pair things that have similar qualities, or try to providecontrast between two things that are distinctly different. Theres a wholewhich are spiced, and all of which are distinctly malty. - COLIN VENTBELGIAN BEERSRUSSIAN IMPERIAL STOUTS Stouts make great dessert beers, especially withdue to their yeast, but dont actually have spicesadded, so they tend to be more subtle. These have similar characteristics.beers lend themselves well to things like pie andsweet potatoes, which are also generally spiced. INDIA PALE ALES (IPA) more balanced toward the sweeter side so the bitterness of the hops doesnt overwhelm moreare appropriate. mashed potatoes.BELGIAN LAMBICS &AMERICAN SOUR ALESacidity, which can help cut through the richness of13 14. WINE-PAIRING GUIDEAs a general idea, choose wines that are light in body and easy to drink.Since most of us tend to eat a lot of food on Thanksgiving, have a winethat will complement the meal, rather than be a meal in itself. Keep inmind that sparkling wines pair very well too. Some people choose to havedessert.- JANINE AQUINOPINOT NOIR SANGIOVESEPinot Noir goes well with green bean casserole,sweet potatoes and cranberry sauce. Serve aclassic California style at room temperature,plummy character. Sangiovese, served at room temperature, is a perfect Thanksgiving wine thattexture. sage and more.RIESLINGAlsatian Rieslings are the perfect acidity and verySAUVIGNON BLANC If serving Sauvignon Blanc, serve a chilled oneThey can be served chilled with turkey and all theother veggies. undertones. This, again, goes well with turkey,RIESLING ICE mashed potatoes and cranberry sauce.be sipped to enjoy, and can also be paired withother types of pies, from fruit to custard.14 15. ANDREA THERATULOWSKI LEE BROS.Twitter: @foodembraceFacebook: facebook.com/foodembraceTwitter: @TheLeeBrosWebsite: foodembrace.comWebsite: mattleeandtedlee.comCAROLYNROBIN DAVISTHE COLUMBUSKENTDISPATCH FOOD EDITORTwitter: @CarolynLKentTwitter: @DispatchKitchenFacebook: facebook.com/carolynleigh Facebook: facebook.com/dispatchkitchenWebsite: savvysocialist.com Website: dispatchkitchen.comERIKABETSYDELLATORRE DECILLISTwitter: @fashionface13 Twitter: @decillisFacebook: facebook.com/erikadellatorreFacebook: facebook.com/betsyadecillisWebsite: thefashionface.com Website: betsyadecillis.comADRIANNE MELLENCOLINRAMSTACK VENTTwitter:Twitter: @brewerbornbrewFacebook: Facebook: facebook.com/bornbrewingWebsite:JESS JANINEGAMBACURTA AQUINOTwitter: @jgambacurta Twitter: @JanineAquinoFacebook: facebook.com/jessgambacurta Facebook: facebook.com/camelotcellarswineryWebsite: jessgambacurta.com Website: camelotcellars.comLISACONNECTDILLMANTwitter: @lisathewaitressFacebook: facebook.com/lisathewaitress 15Website: waitressworks.squarespace.com 16. THANK YOUAs you prepare to enjoy this years Thanksgiving feast, what are you thankful for? Here at Scioto loyal customers. People like you. Were extremely grateful for your continued support and look forward to serving you in themonths and years ahead. Let us say thanks by helping you furnish the fun in your own home this table.Use this coupon to purchase a $100 Scioto Valley gift card for only $50.Present this couponfor half off a $100 gift cardto Scioto Valley.Offer valid through December 1st, 2011. Limit one coupon per customer.From our family to yours, we wish you a very happy, healthy and memorable Thanksgiving. Connect with us on Facebook, Twitter and our blog. 16