• Use fresh spices from a specialty store like Penzey’s (penzeys.com) rather than dried for the best results.

• Cooking times are often shorter for heritage turkeys. Be sure to adjust time accordingly to avoid dry meat.

menu tipstasting table’s november 2010 menuM E N U S E R V E S 8 T O 1 0

Spice Route

Pear and Bourbon Punch

Tandoori-Style Turkey

Merguez Sausage, Fennel and Tart-Apricot Stuffing

Twice-Baked Potatoes with Cream Cheese and Pimentón

Green Beans with Miso Butter

Roasted Parsnips with Wasabi and Maple Syrup

Mexican Chocolate and Macadamia Tart

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This Tasting Table menu comprised of seasonal recipes is made possible by our sponsor, Chandon.

While you create your own spice route with family and friends this season, enjoy the pairing tips and other entertaining suggestions throughout this menu. And for more advice and ideas, visit http://Chandon.com.

Bubbly Tips from

Sponsor

I N G R E D I E N T S

• 4 cups cold pear juice or pear nectar• ¼ cup fresh lemon juice• ⅔ cup bourbon• 2 tablespoons honey• One 750 ml bottle of sparkling hard cider, preferably dry, French-style,

chilled

D I R E C T I O N S

In a large pitcher, combine the pear juice with the lemon juice, bourbon and honey and stir until the honey is dissolved. Stir in the sparkling hard cider, pour into Champagne flutes and serve immediately.

pear and bourbon punch M A K E S 8 S E R V I N G S

•

• For a thoroughly chilled cocktail, put the cider in the freezer one hour before making the punch.

pro tip

Visit our sponsor at Chandon.com for wine pairing suggestions, entertaining tips, and more

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I N G R E D I E N T S

Marinade:• 2 cups whole-milk yogurt• 3 garlic cloves, chopped (about 2 tablespoons)• 1 large shallot, chopped (about ¼ cup)• ¼ cup lemon juice• 1 tablespoon cayenne pepper• 1 tablespoon garam masala• 1 tablespoon Madras-style hot curry powder• 1 teaspoon kosher salt

Turkey:• One 10-to-12-pound fresh turkey• 1 tablespoon kosher salt• 1 teaspoon freshly ground black pepper

D I R E C T I O N S

1. Make the marinade: In a blender or food processor, combine all of the marinade ingredients and blend until smooth. In a large mixing bowl or roasting pan, fill a turkey-brining bag with the marinade. Set aside.

2.Prepare the turkey: Place the turkey breast-side down on a cutting board. Use poultry shears to cut along both sides of the backbone and remove. (Reserve the neck, giblets and backbone for turkey stock.)

3. Turn the turkey breast-side up and press down firmly on the breastbone with both hands to crack it. Place the butterflied turkey in the brining bag with the marinade and turn to coat. Seal the bag and refrigerate overnight or up to 24 hours.

tandoori-style turkey M A K E S 8 T O 1 0 S E R V I N G S

• Pair this Tandoori-Style Turkey with Chandon Brut Classic, a perfect accompaniment to spicy food.

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Sponsor

Visit our sponsor at Chandon.com for wine pairing suggestions, entertaining tips, and more

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4.Preheat the oven to 425°. Remove the turkey from the bag and let any excess marinade drip off into the bag. Place the turkey on a large rimmed baking sheet. Season both sides with kosher salt and pepper. Arrange the turkey breast-side up, as flatly as possible, and tuck the wing tips under. Let stand at room temperature for 30 minutes.

5. Roast the turkey for 90 minutes, rotating the sheet halfway through and basting several times, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°. If the wings brown too quickly, wrap them with foil.

6.Turn on the broiler and broil the turkey until the skin is nicely browned, about 5 to 7 minutes. Let the turkey stand for 20 minutes before carving and serving.

•

• Leftover turkey? Chop it and mix with yogurt, salted cashews and golden raisins for an upgraded turkey salad.

pro tip

tandoori-style turkey (continued)

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I N G R E D I E N T S

• 1 tablespoon olive oil• 1 pound merguez sausage, casings removed• 2 ribs celery, diced (about ½ cup)• ½ yellow onion, diced (about ½ cup)• 1 medium carrot diced (about ¼ cup) • 2 teaspoons kosher salt, divided• Freshly ground black pepper• 1 large fennel bulb--halved, cored and diced (about 2 cups)• ½ cup dry white wine• 1 tablespoon chopped fresh sage• 1 tablespoon chopped fresh thyme leaves• 1 tablespoon chopped fresh flat-leaf parsley• One 1-pound loaf ciabatta bread, cut into ½-inch cubes, left overnight

uncovered on a baking sheet to dry• ¾ cup chopped hazelnuts, toasted• 1 cup chopped dried tart apricots• 2 cups chicken or turkey stock-- homemade or good-quality store-

bought • 2 large eggs• 4 tablespoons unsalted butter (½ stick), softened

D I R E C T I O N S

1. In a large skillet, combine the olive oil and sausage and cook over medium-high heat, breaking the sausage up with a spoon until crumbled, browned and crisp, about 10 minutes. Transfer to paper towels and set aside. Reserve 2 tablespoons of the fat in the pan and return it to medium heat.

merguez sausage, fennel and tart-apricot stuffing M A K E S 8 T O 1 0 S E R V I N G S

• Don’t forget to toast your guests and all that you’re thankful for this year. Raise a glass of Chandon étoile Tête de Cuvée!

Sponsor

Bubbly Tips from

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2.Add the celery, onion and carrot to the pan and cook, stirring frequently, until softened, about 6 minutes. Add 1 teaspoon of the kosher salt and freshly ground black pepper. Add the diced fennel and continue cooking until softened, another 6 minutes.

3. Increase the heat to medium-high and add the wine to the skillet. Bring to a boil and reduce the wine by half, about 2 minutes. Remove from the heat and stir in the chopped sage, thyme and parsley.

4.Preheat the oven to 400°. In a large mixing bowl, toss the bread cubes with the sausage, vegetables, hazelnuts, apricots and ½ teaspoon of the kosher salt. In a large measuring cup, combine the stock, eggs and remaining ½ teaspoon of salt and freshly ground black pepper and whisk to break up the eggs. Pour over the bread mixture and let stand for 10 minutes.

5. Butter a 9-by-13-inch baking dish with half of the butter. Add the bread mixture to the prepared pan and dot the top with the remaining butter. Cover with aluminum foil and bake for 35 minutes, then remove the foil and bake for another 25 minutes, until lightly browned and crisp on top. Serve warm.

•

• This mixture--as well as the sausage--can be made ahead, covered and refrigerated overnight.

pro tip

merguez sausage, fennel and tart-apricot stuffing (continued)

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I N G R E D I E N T S

• 12 small Yukon Gold potatoes (about 3½ pounds)• 2 tablespoons canola oil• 3 large egg yolks• ½ cup unsalted butter (1 stick), melted• One 8-ounce package of cream cheese, cut into ½-inch cubes• ¾ teaspoon smoked hot paprika (pimentón)• 2 teaspoons kosher salt

D I R E C T I O N S

1. Preheat the oven to 400º. Place the potatoes on a rimmed baking sheet and pierce each with a paring knife. Bake until tender, about 1 hour and 15 minutes. Leave the oven on.

2.When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out and reserve the flesh. Brush the skins evenly with the oil; return the skins to the rimmed baking sheet.

3. In a large bowl, pass the potato flesh through a ricer (or mash by hand). Add the egg yolks, melted butter and cream cheese cubes and mix to combine. Stir in the pimentón and kosher salt.

4.Divide the potato filling among the reserved skins. Bake until the filling is puffed and browned, about 35 minutes. Serve warm.

twice-baked potatoes with cream cheese and pimentón M A K E S 2 D O Z E N

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• Give these potatoes a French flair by substituting Brie (rind removed) for the cream cheese and herbs de Provence for the pimentón.

pro tip

• Rarely seen in the U.S., Chandon's Sparkling Red is an unexpected pairing to offer your guests with thanksgiving dinner.

Bubbly Tips from

Sponsor

Visit our sponsor at Chandon.com for wine pairing suggestions, entertaining tips, and more

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I N G R E D I E N T S

• 3½ pounds green beans, washed and trimmed• ¼ cup olive oil• 1 teaspoon kosher salt• ½ cup water• ½ cup white wine, divided• 2 tablespoons white shiro miso • 2 tablespoons unsalted butter• 1 teaspoon Kochu Jang (Korean hot bean paste) or Sriracha

D I R E C T I O N S

1. In a large skillet with a lid, combine the beans, olive oil, salt and water and bring to a simmer over medium-high heat. Cover and cook for 15 minutes, stirring the beans twice so they steam evenly.

2.Remove the lid and continue to cook until the beans are softened, about another 10 minutes. Transfer the cooked beans to a platter. Keep the skillet over medium-high heat.

3. Add a ¼ cup of the white wine to the skillet and reduce by half, about 2 minutes. Add the miso and butter and whisk into the reduced wine until combined. Add the remaining ¼ cup of white wine and hot bean paste and whisk again. Bring the sauce to a boil and reduce until thickened slightly, about 1 minute. Pour the sauce over the green beans and serve warm.

green beans with miso butter M A K E S 8 T O 1 0 S E R V I N G S

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I N G R E D I E N T S

• 4 pounds parsnips--peeled, quartered, tough cores removed and cut into 2-inch sticks

• 2 tablespoons canola oil• 1 teaspoon kosher salt• Freshly ground black pepper• 2 tablespoons maple syrup• 1½ teaspoons wasabi (powdered)

D I R E C T I O N S

1. Preheat the oven to 425°. On a large rimmed baking sheet, arrange the parsnips in a single layer, drizzle with the oil and sprinkle with the salt and pepper. Roast the parsnips until they begin to soften and brown, about 20 minutes. Stir and continue cooking until the parsnips are nicely caramelized, about another 15 minutes.

2.Meanwhile, in a measuring cup, stir the maple syrup with the wasabi. Pour the mixture over the cooked parsnips, tossing to coat, and return to the oven until the syrup is bubbling, about 5 minutes longer. Transfer the parsnips to a platter and serve warm.

roasted parsnips with wasabi and maple syrup M A K E S 8 T O 1 0 S E R V I N G S

•

• Coat the measuring cup with nonstick cooking spray before you add the syrup; it will make cleaning up easier.

pro tip

Visit our sponsor at Chandon.com for wine pairing suggestions, entertaining tips, and more

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I N G R E D I E N T S

Tart crust:• 6 tablespoons cold unsalted butter, cut into ½-inch cubes• ⅓ cup sugar• 1¾ cup all-purpose flour• Pinch of salt• 2 large egg yolks

Tart filling:• 1½ sticks unsalted butter, melted and cooled• 2 large eggs• 1 cup sugar• ½ cup all-purpose flour• ¼ teaspoon kosher salt• ½ teaspoon ground cinnamon• ¼ teaspoon allspice• ¼ teaspoon ground nutmeg• 1 cup bittersweet chocolate chips• 2 cups whole unsalted macadamia nuts (about 10 ounces)

D I R E C T I O N S

1. Preheat the oven to 400°. Make the tart crust: In a food processor, combine the butter, sugar, flour and salt and pulse for 15 seconds until the mixture forms pea-size clumps. Add the egg yolks and pulse again until a crumbly dough forms. Transfer to an 11-inch tart pan with a removable bottom. Press the crumbs into the bottom of the pan and up the side to form a tart crust. Freeze the crust for 20 minutes.

mexican chocolate and macadamia tartM A K E S O N E 1 1 - I N C H T A R T

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• Make the tart one day ahead for the best results; the filling sets completely and the flavors meld overnight.

pro tip

• Chandon étoile Rosé is a classic accompaniment to desserts of all kinds. Pair it with this Mexican Chocolate and Macadamia Tart for an unexpected counterpoint to the dessert’s rich chocolate notes.

Sponsor

Bubbly Tips from

Visit our sponsor at Chandon.com for wine pairing suggestions, entertaining tips, and more

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2.Meanwhile, make the tart filling: In a mixing bowl, combine the melted butter, eggs and sugar and whisk well. Add the flour, salt, cinnamon, allspice and nutmeg and whisk to combine. Stir in the chocolate chips and pour into the chilled tart crust. Sprinkle the macadamias evenly over the top of the filling.

3. Bake the tart for 10 minutes, then lower the heat to 350°. Continue baking until the nuts and crust are browned, the filling is firm and the chocolate has melted, another 30 minutes. Transfer the tart to a baking rack and cool completely. Remove tart ring and serve at room temperature.

mexican chocolate and macadamia tart (continued)

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