This was out first Thanksgiving in Jordan's beautiful home in California. I was the sous chef. We enjoyed two days of cooking along with two wonderful friends. Enclosed are the respected recipe that we used.

The two appetizers were amazing!

Don't blink! that's how fast these little cuties, prepared the day before vanished!

Dates Filled with Goat Cheese scented with Fennel and lavender
by Chef Evan Kleiman
4 oz. goat cheese
2 tbs. cream (optional)
2-3 tsp. fennel pollen or 2 tsp. ground fennel seed 1⁄2-1 tsp. culinary lavender, ground
10 large dates, cut in half
1 cup roasted shelled pistachio nuts
Loosen the goat cheese with a fork or in a mixer or food processor. If you like, add the optional cream.
First add the fennel pollen or ground fennel seed one teaspoon at a time, mixing before each addition and tasting to be sure it is to your taste. Remember that as the spices sit in the cheese, the taste will intensify. Next, add the lavender, being very careful not to use too much. Beat the cheese to fluff it up and be sure the spices are well mixed. Set aside.

To prepare the dates, first decide if you will serve them whole (a big bite) or in halves (a smaller bite). I suggest the latter if the dates are large. If using whole, make a cut and pull out the pit, then pat the date into a rounder shape. If using halves, simply
cut the date in half and remove the pit. Fill the dates with spiced cheese. Don’t worry about making the top perfect — the chopped pistachios will hide any imperfections.
Chop the pistachios or pulse them in a food processor.
Don’t grind the nuts into a fine powder. You want them a little chunky. Put the chopped nuts into a small bowl and dip the top of each filled date into the nuts. Arrange on a platter. Try not to eat them all before your guests arrive. REALLY!

THE SECOND APPETIZER WAS:

This is also delicious served warm as a side….the scent of the spices, orange(from Jordan's backyard tree!) and squash perfumned the entire house…. the scent was heavenly! Thank You Food and Wine magazine November 2014 issue

Butternut Squash and Tangelo Dip with Sage

CONTRIBUTED BY SERGE MADIKIANS

ACTIVE: 25 MIN
TOTAL TIME: 1 HR 35 MIN
SERVINGS: MAKES 2 1/2 CUPS

HEALTHY
MAKE-AHEAD
VEGETARIAN

Butternut squash is fantastic in all sorts of dips. Here, it’s roasted with citrus and sweet spices to concentrate the flavor, then pureed and seasoned with minced fresh sage.

Slideshow: More Butternut Squash Recipes

One 2 1/2-pounds butternut squash—peeled, seeded and cut into 1-inch pieces
1 teaspoon finely grated tangelo or mandarin zest
1 tangelo or 2 mandarins, peeled and separated into sections
2 tablespoons unsalted butter, cubed
2 tablespoons honey
1 small cinnamon stick
2 cardamom pods, cracked
1 star anise pod
Small pinch of saffron threads
Salt
Pepper
1/2 cup water
2 tablespoons fresh tangelo or mandarin juice
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced sage
Hot paprika, for sprinkling

Preheat the oven to 400°. In a large baking dish, toss the squash with the tangelo zest and sections, butter, honey, cinnamon stick, cardamom, star anise and saffron and season with salt and pepper. Pour the water into the dish and bake for about 1 hour, until the squash is very tender and browned in spots; discard the spices.
Transfer the squash, tangelo sections and any pan juices to a food processor and let cool completely. Add the tangelo juice and 3 tablespoons of olive oil and pulse until nearly smooth. Stir in the sage and season with salt and pepper. Scrape the dip into a bowl, drizzle with olive oil and garnish with hot paprika.

MAKE AHEAD The dip can be refrigerated for 3 days. Stir in the sage just before serving at room temperature. SERVE WITH Pita chips and crudités.

Next on our menu was this creamy soup, we made it vegetarian, but you don't have to. Also if you don't wanted as rich, use 3 or $ yukon gold potatoes instead of cream

The start of the soup, I added two small leeks, sautéed in the olive oil to begin . JORDAN AND I PREFER HAZELNUTS ( I also added fresh sprigs of thyme and a bay leaf to the stock

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Creamy Parsnip Soup with Pear and Walnuts

CONTRIBUTED BY MARCUS SAMUELSSON

ACTIVE: 45 MIN
TOTAL TIME: 1 HR
SERVINGS: 8 TO 10

MAKE-AHEAD
STAFF-FAVORITE

“I love that root vegetables are so rustic,” says chef Marcus Samuelsson about this earthy, Indian-spiced soup. “I add pear and walnuts for sophistication and crunch.” He says that if you can’t find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty.

Slideshow: More Soup Recipes

WSOUP

2 tablespoons extra-virgin olive oil
1 3/4 pounds parsnips, peeled and chopped (6 cups)
3/4 pound sunchokes, peeled and chopped (2 cups)
4 garlic cloves, chopped
4 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
3 cups chicken stock or low-sodium chicken broth( we used veggie broth)
1 1/2 cups heavy cream
1 tablespoon fresh lemon juice
Pepper

TOPPING

1 teaspoon extra-virgin olive oil
1/2 cup walnuts, chopped
1 garlic clove, minced
1 tablespoon fresh lemon juice and zest of lemon
( we used meyer lemon)
1 small Bosc or d’Anjou pear, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Kosher salt
Pepper
NEXT: WHAT'S THANKSG WITHOUT CRANBERRY SAUCE?

MAKE THE SOUP In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.
Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper.
MAKE THE TOPPING In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.

Years ago while enjoying a special dinner at Union Square Cafe, the side was cranberry sauce with apple. I loved the flavors so much I asked the Chef Michael Romano for the recipe. It has been a special part of our Thanksgiving dinner ever since.

MICHAEL ROMANO'S CRANBERRY SAUCE

1 12 oz bag fresh cranberries

2oz fresh orange juice

grated rind of one orange

2oz re wine

1/2 C sugar

2" vanilla bean split

1) I granny smith apple, peeled and cut into cubes about the same size as the cranberries

In a large sauce pan add the orange juice,wine and sugar. Cook over low heat until the sugar dissolves

2) Add the cranberries, orange rind, and apple cubes. Scrape the vanilla bean into the mixture and add the vanilla bean. Cook on medium heat until half the cranberries "POP". Remove from heat and cool the sauce in a cookie sheet lined with aluminum foil. When completely cooled remove the vanilla bean (I dry the vanilla bean, then grind then in a coffee grinder and add to sugar to make vanilla sugar) and scrape the cranberry sauce in a pretty bowl to serve of refrigerate

THE TABLE SETTING WAS A GREEN WOODLAND THEME

Lady apples, moss, burlap and a cute turkey download from the internet was the napkin decorations

Home grown butternut squash with HAPPY THANKSGIVING TURKEY
down loaded from the internet

we used led candles

a carved pumpkin was the vase for the fall colored tulips

we use moss as the table cloth with burlap filling in

view of jordan, bwana and dana working away

Dana's scalloped potatoes WE NEED THIS DELICIOUS VEGETARIAN RECIPE PLEASE!

cousin Jennifer serves the stuffing

BON APPÉTIT / Magazine / Recipes

Sourdough, Italian Sausage, and Chestnut Stuffing photo

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Sourdough, Italian Sausage, and Chestnut Stuffing

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.

PUBLISHED: NOVEMBER 2014 SERVINGS: 8

INGREDIENTS

¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn sourdough bread, dried out overnight
2 tablespoons plus ¼ cup olive oil
½ cup chopped roasted chestnuts we used 1 medium fennel instead
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, casings removed
2 medium onions, chopped
4 celery stalks, chopped
2 chiles de árbol due to madre's allergies we didn't use or miss
1 large Pink Lady apple, thinly sliced
2 garlic cloves, finely chopped
¼ cup finely chopped fresh sage
½ cup very dry Sherry
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

NUTRITIONAL INFORMATION

Calories (kcal) 608 Fat (g) 36 Saturated Fat (g) 15 Cholesterol (mg) 114 Carbohydrates (g) 48 Dietary Fiber (g) 1.5 Total Sugars (g) 8.5 Protein (g) 20 Sodium (mg) 750

PREPARATION

View Step-by-Step Directions

Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
Heat 2 Tbsp. oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
Heat remaining ¼ cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with slotted spoon.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5–7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining ¼ cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
DO AHEAD: Stuffing can be assembled 1 day ahead. Cover and chill.

B'wana carved and served the turkey!

Black Pepper-Pomegranate Molasses Glazed Turkey

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-pomegranate-molasses-glazed-turkey-with-wild-rice-goat-cheese-dressing-recipe.html?oc=linkback

Recipe courtesy of Bobby Flay
SHOW:
Throwdown with Bobby Flay
EPISODE:
Turkey and Dressing
SAVE RECIPE

1 video | Turkey Throwdown (01:09)
Total Time:
2 hr 35 min
Prep:
20 min
Cook:
2 hr 15 min
Yield:6 to 8 servings
Level:Intermediate
Next Recipe
Ingredients
Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
Turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth
Directions
Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Recipe courtesy Bobby Flay

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-pomegranate-molasses-glazed-turkey-with-wild-rice-goat-cheese-dressing-recipe.html?oc=linkback

Another family tradition Brussels Sprout with ginger and garlic published awhile ago in the New York Times

1 package (12 oz) fresh brussels sprouts (hardest part cord and peeled… think little cabbages you want only the leaves

3" of fresh gingered minced

3 garlic cloves minced

2T olive oil

salt and pepper to taste

1) Wet the brussels sprouts with water about 3T

2) heat olive oil in a large skillet.

3) add the wet brussels sprouts and TOSS, TOSS, TOSS until the sprouts are a beautiful green (about two minutes)

4) add the garlic and ginger, season with salt and pepper and toss to completely mix

5) remove from heat and slip into a serving bowl and enjoy (we triple the recipe as this goes fast)

Jordan, Laney, and Dana with the Turkey!

Laney's highlight photo… LANEY WE NEED YOUR RECIPES FOR THE DELECTABLE WHITE SWEET POTATOES WITH COCONUT MILK AND HORSERADISH AND THE CREAMY CRANBERRIES

OUR BEAUTIFUL TABLE WITH FAMILY AND FRIENDS…so very Thankful
AND NOW FOR DESERTS!

Goo Goo Pie Parfaits

CONTRIBUTED BY REBECCA MASSON

TOTAL TIME: 1 HR PLUS 3 HOURS CHILLING
SERVINGS: 8

MAKE-AHEAD
STAFF-FAVORITE

This over-the-top combination of chocolate crémeux (pudding) and silky, salty caramel-peanut sauce was inspired by the Goo Goo Cluster candy bar. The dessert’s creator, Rebecca Masson, is known for reimagining childhood sweets with exquisite French technique.

Slideshow: Pudding RecipesCRÉMEUX14 ounces milk chocolate, finely chopped (3 cups)

W3 1/2 ounces dark chocolate, finely chopped (3/4 cup)
2 large egg yolks
1/4 cup sugar
1 cup whole milk
1 cup heavy cream

PEANUT-CARAMEL SAUCE

1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sugar
1 1/2 tablespoons light corn syrup
1/4 cup water
2 tablespoons whiskey
1 cup salted roasted peanuts (5 ounces)
Flaky sea salt, whipped cream and grated chocolate, for garnish

MAKE THE CREMEUX In a large bowl, combine the 2 chocolates. In a medium bowl, whisk the egg yolks with the sugar until well combined.
In a medium saucepan, bring the milk and heavy cream just to a simmer. Whisking constantly, slowly drizzle half of the hot milk into the egg mixture. Pour the milk-egg mixture into the saucepan and cook over low heat, stirring constantly, until the custard is thickened enough to coat the back of a wooden spoon, 12 to 14 minutes. Strain the custard into the bowl of chocolate. Stir until the chocolate is melted and the crémeux is smooth. Spoon into eight 1-cup jars or ramekins. Chill for 3 hours or until set.
MEANWHILE, MAKE THE SAUCE In a small saucepan, warm the cream and butter over moderate heat until the butter melts; remove from the heat. In a large saucepan, combine the sugar, light corn syrup and water and bring to a boil. Cook over moderate heat, swirling the pan occasionally, until the sugar dissolves and a golden amber caramel forms, 10 minutes. Carefully pour in the cream mixture (it will bubble vigorously) and whisk until smooth. Let the sauce cool to room temperature, 1 hour. Stir in the whiskey and peanuts.
To serve, spoon the peanut-caramel sauce over the crémeux and garnish with sea salt, whipped cream and grated chocolate

BETTI'S BEEHIVE

Monday, December 1, 2014

Thanksgiving 2014 LA

Butternut Squash and Tangelo Dip with Sage

Creamy Parsnip Soup with Pear and Walnuts

WSOUP