From Denny: Chef Emeril is a favorite at our house here in Louisiana. It was New Orleans where Emeril really got his start to fame from the famous restaurant Brennan's. He embraced Cajun and Creole cuisine and made it his own, building a veritable food empire ever since.
What I like so much about Emeril is how he promotes generosity, giving freely of his time and recipes. He is always ready to help in the community. He is also very well organized and a terrific teacher. Here he provides the entire shopping list for the menu along with the easy steps to success. Make the entire menu or pick and choose a few favorites to enjoy. One thing is for sure, your guests and family will be talking about this terrific meal well into the New Year, ready to enjoy it again next holiday.
If video fails to load properly, go HERE.
Recipes Featured:
Emeril's Brined, Herb-Roasted Turkey
Emeril's Spiced Baked Ham with Potatoes
Creamy Pumpkin Soup
Three-Cheese Baked Macaroni
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Pear Tartlets with Homemade Creme Fraiche
Spiced Orange Tea
Emeril's Brined, Herb-Roasted Turkey
When Thanksgiving rolls around on the calendar everyone starts getting visions of the perfectly roasted bird in their heads. But the family cook is thinking, "Yeah? And how do I make sure that bird doesn't dry out? We want a moist, succulent roasted turkey for our table!"
The breast meat is the area that has little natural fat to protect it during the roasting time and can result in a dry unappealing dish. That's why brining is such a great solution to the dilemma of avoiding a dry turkey. Emeril shows us how to make the brine, the broth and the gravy - and roast the perfect turkey so we can relax and enjoy the holidays!
Emeril's Brined, Herb-Roasted Turkey
From: Chef Emeril Lagasse
Servings: Over 8
Difficulty: Difficult
Cook Time: Over 120 min
Emeril's special Thanksgiving recipes come just in time for the holidays.
Ingredients:
Turkey
1 turkey (10 to 12 pounds)
Brine, see recipe below
4 tablespoons unsalted butter, softened at room temperature
1 large yellow onion, cut into eighths
1 large orange, cut into eighths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
1/2 bunch sage
3 to 4 sprigs parsley
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Broth
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock or canned low-salt chicken broth
3 cups water
Gravy
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Brine
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Directions:
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees Fahrenheit.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees Fahrenheit when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on two stove top burners over medium heat add the pan juices and 1 cup turkey broth and the white wine to the pan, and de-glaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
Brine
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Spiced Baked Ham with Potatoes
Some Thanksgiving or Christmas holidays at our house we just aren't feeling the love for roast turkey and want something else. How about ham? Emeril's version of the holiday ham involves the tasty combination of molasses, orange juice and cayenne pepper. He serves it with a side dish of sweet potatoes. Talk about amazing ham sandwiches for the next day!
Emeril's Spiced Baked Ham with Potatoes
From: Chef Emeril Lagasse
Servings: Over 8
Difficulty: Moderate
Cook Time: 60-120 min
Note: When you bake a ham like this, you can count on about 10 to 15 minutes baking time per pound, but make sure your instant read thermometer reaches an internal temperature of 170 degrees to guarantee that the ham is baked through.
Ingredients:
Ham
One Ham (cooked, bone-in, butt portion - 6 to 7 pounds)
1 cup dark brown sugar, loosely packed
3/4 cup fresh orange juice
3/4 cup Creole mustard (or other spicy, whole-grained mustard)
1/2 cup dark molasses
3 tablespoons horseradish
1/2 teaspoon allspice
1/2 teaspoon cayenne
Potatoes
7 small sweet potatoes (about 3 pounds), peeled
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
2 teaspoons dark brown sugar
Directions:
Ham
Rinse the ham under cold running water. Pat dry and place on a work surface.
With a sharp knife, score parallel lines, 1-inch apart and 1/4-inch deep, across the rounded, skin side of the ham. Turn the ham 180 degrees and score in a similar fashion to create a grid pattern across the ham. Put the ham in a two-gallon plastic storage bag.
Combine the remaining ingredients in a large mixing bowl, whisking to mix. Pour the mixture into the bag with the ham and seal. Gently squeeze the bag to evenly distribute the marinade around the ham. Refrigerate for 24 hours. Preheat the oven to 350.
Potatoes
Cut the potatoes in quarters lengthwise and put in a large mixing bowl. Toss with the vegetable oil, salt, cinnamon, allspice, and the sugar.
Arrange the potatoes in a layer on the bottom of a large roasting pan. Remove the ham from the bag and reserve the marinade. Set the ham, scored side up, on top of the potatoes. Bake for 45 minutes.
Creamy Pumpkin Soup
Bored with the usual suspect involving pumpkin for the holidays? Pumpkin pie is delicious but there are those days when a cook wants to try something new. How about this creamy pumpkin soup to warm your family and guests on a cold day?
Creamy Pumpkin Soup
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE.
Yield: 6 to 8 servings
Difficulty: Moderate
Cook Time: 30-60 min
Ingredients:
2 tablespoons canola or other mild-flavored vegetable oil
1 medium onion, coarsely chopped
4 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 cups roasted pumpkin cubes (from about 2 pounds of raw pumpkin)
3 (about 3 1/2 pounds) sweet potatoes or jewel yams, peeled and cut into 1-inch cubes
1(15-ounce) jar whole peeled chestnuts, optional
1 1/2 teaspoons salt
3/4 teaspoons freshly ground white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Coarse salt and freshly ground pepper
1 1/2 cups half and half or milk, or more as needed
Roasted Pumpkin seeds, for garnish, optional
Directions:
Heat the oil in a large saucepan over medium heat. Add onions and cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, sweet potatoes, chestnuts (if using), salt, pepper and spices; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly, then add the half and half.
In batches, process mixture in a food processor or blender until very smooth (if soup is too thick, gradually add more half and half as needed). Adjust seasoning if necessary. Just before serving, garnish with pumpkin seeds, if desired.
Three-Cheese Baked Macaroni
OK, who doesn't love Mac 'N' Cheese? It's downright un-American not to love this comfort food. There are endless variations, especially the grown up ones. Just the other day I was reading some adult variations in an old issue of Wine Spectator I couldn't bear to throw in the trash - especially after I found out the wine pairings with Mac 'N' Cheese. Definitely a separate post on that one! :)
These days most people now serve traditional Mac 'N' Cheese for the holidays since children love it as much as adults. Emeril's version combines the yummy cheese of Monterey Jack and Parmigiano-Reggiano. Remember, this is an easy dish and can be made ahead of time, ready to bake at the last minute.
Three-Cheese Baked Macaroni
From: Chef Emeril Lagasse
*** For a video clip of Chef Emeril making this dish, go HERE.
Servings: 4-6
Difficulty: Easy
Cook Time: 1-30 min
Ingredients:
8 ounces elbow macaroni
3 ounces bacon (about 3 strips), sliced crosswise into 1/2-inch pieces
1 1/2 teaspoons minced garlic
3 eggs
1 1/2 cups evaporated milk
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 ounces sharp cheddar cheese, grated (about 11/2 cups)
2 ounces Monterey Jack cheese, grated (about 1/2 cup)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
Directions:
Prep time: 8 minutes
Cook time: 20 minutes
Inactive time: 10 minutes
Total: 38 minutes
Preheat the oven to 425°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender, about 6 minutes. Drain, and set aside.
While the pasta is cooking, heat a small sauté pan over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 6 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Drain the fat from the bacon-garlic mixture, and transfer the mixture to a medium bowl.
Add the drained macaroni to the bacon mixture, and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1 /2 teaspoon salt, cayenne, nutmeg, and grated cheeses, and mix well. Add the macaroni-bacon mixture, and stir well to blend.
Transfer the macaroni to an 8- or 9-inch square baking dish or gratin dish of similar size. Using a
spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 minutes. Remove the macaroni and cheese from the oven and let it rest for at least 10 minutes before serving.
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Want a red food for the holidays but bored with cranberry sauce? Try this roasted beet salad full of iron and minerals. Golden beets are very mild too. The beets have a wonderfully appealing intense color that just sparkles like the holidays deserve. They look like little jewels on the plate, sure to stimulate the appetite of the pickiest eater.
What really sets off this dish are the yummy cheese crisps. Family and friends will love them!
Roasted Beet Salad with Walnut Dressing and Cheese Crisps
From: Chef Emeril Lagasse
Servings: 4-6
Difficulty: Moderate
Cook Time: 30-60 min
Ingredients:
3 to 4 small red and/or golden beets, tops removed, washed
1/2 cup plus 2 tablespoons olive oil
3 tablespoons water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup sherry vinegar or Banyuls vinegar (see Note)
1 tablespoon finely chopped shallot
1 tablespoon honey
1/4 teaspoon Dijon mustard
1/2 cup chopped toasted walnuts
1 teaspoon minced fresh tarragon leaves
1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces
(about 6 cups or 6 ounces of greens)
1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size pieces
Cheese crisps (recipe below)
Directions:
Preheat the oven to 350°F.
Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the
middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.
Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.
Combine the vinegar, shallot, honey, mustard, remaining ¼ teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.
Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.
Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.
Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.
Note: 4 to 6 servings
Cheese Crisps:
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh"
Note: Cheese crisps can be made from most hard cheeses such as Parmigiano-Reggiano, Montasio and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with cocktails.
Ingredients:
3/4 cup shredded hard sheep's milk cheese, such as Bianco Sardo
Directions:
Preheat the oven to 350°F. Line a baking sheet with a Silpat, or parchment paper.
Spacing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.
Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.
Note: About 12 crisps
*** Roasted beet salad with walnut dressing and cheese crisps. (Photo/Brett Oronzio/ABC; Food Styling/Karen Pickus)
Pear Tartlets with Homemade Creme Fraiche
Want to skip the usual heavy pie or cake this holiday? Surprise your family and friends with a dessert that is light and tasty. These pear tartlets served with a homemade creme fraiche are just the ticket to finish off a divine holiday meal.
Pear Tartlets with Homemade Creme Fraiche
From: Chef Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh"
Servings: 6
Difficulty: Moderate
Cook Time: 30-60 min
Ingredients:
1 large egg
1/3 cup plus 3 teaspoons sugar
3 1/2 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise
1 tablespoon finely grated orange zest
1/4 teaspoon ground cardamom
2 pinches freshly ground black pepper
8 ounces frozen puff pastry, thawed but still cold
3 firm-ripe pears, such as Anjou
1 lemon, halved
1/4 cup apricot preserves
Homemade creme fraiche or vanilla ice cream, for serving
Directions:
In a small bowl, whisk the egg with the 1/3 cup sugar until blended. Add the flour and stir to combine.
Combine the butter, vanilla bean, orange zest, cardamom, and pepper in a small, heavy saucepan, and
cook over high heat until the butter is light golden brown and has a nutty aroma, about 3 minutes.
Remove the vanilla bean, scraping the seeds into the melted butter. (Discard the scraped vanilla bean pod or reserve it for another use.) Allow the butter to cool slightly; then add it to the flour mixture and stir well to combine. Allow to cool to room temperature. Then refrigerate, covered, until thoroughly chilled, about 1 hour. (This filling can be prepared up to 3 days in advance.)
Cut the puff pastry sheet in half, and roll each half out to approximately 1/8-inch thickness. Using a sharp knife and a small plate as a guide, cut out three 6-inch rounds from each piece of puff pastry. Transfer the rounds to two ungreased baking sheets, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight.
Preheat the oven to 375°F.
Using a sharp knife, cut approximately 1 inch off the top of each pear, so that the remaining fruit is
more or less spherical. Peel, halve, and core the pears. Rub them with the juice of half a lemon to keep them from discoloring. Place 1 pear half, cut side down, on a work surface, and slice it crosswise into about 1/8-inch-thick slices. Do not separate the slices. Repeat with the remaining pear halves. Squeeze more lemon juice over the sliced pears. Reserve any uneven pieces and the end pieces separately.
Remove the puff pastry rounds from the refrigerator, and place 1 heaping tablespoon of the butter filling in the center of each round. Using 1 pear half for each round, decoratively fan the slices in a tight, overlapping circle so that they cover the pastry round. The slices should not extend beyond the edge of the pastry. (If you like, cut any uneven slices or end pieces of pear into small wedge-shaped pieces and place them in the center of the tartlets to form rosettes.) Sprinkle ½ teaspoon of the remaining sugar over each tartlet, and bake for about 30 minutes, or until the pears are tender and the tartlets are lightly browned around the edges.
While the tartlets are baking, heat the apricot preserves in a small saucepan (thin them with a small
amount of water if necessary).
Use a pastry brush to gently brush the top of each tartlet with some of the warm preserves. Serve warm or at room temperature, with a dollop of homemade creme fraiche or vanilla ice cream, as desired.
*** Pear Tartlets with Homemade Crème Fraiche (Photo by HEIDI GUTMAN/ABC Food Styling By Karen Pickus)
Spiced Orange Tea
When it's time to leave after the holiday meal, happily stuffed and wondering how long it will take to lose these holiday pounds, send off your guests with more than the holiday doggy meal bag. After the traditional watching of the holiday football game, charge up their spirits with a warm spiced tea as they step out into the brisk autumn air to return home - until next year's gathering around the table.
Spiced Orange Tea
From: Chef Emeril Lagasse
Yield: 6 cups, 6 to 8 servings
Difficulty: Easy
Cook Time: 1-30 min
What better way to warm up than with a cup of hot tea. Emeril's spiced orange tea will warm you right up.
Ingredients:
Thinly peeled strips of orange peel, about 1/2-inch wide, from 1 orange
3 cups freshly squeezed orange juice, about 6 large oranges
3 cups water
2 tablespoons freshly squeezed lemon juice
1 small toe of fresh ginger, 1/2 ounce, sliced into 1/4-inch slices
1 teaspoon whole cloves
1/2 teaspoon ground cinnamon
Pinch of salt
3 Orange Pekoe teabags
1/2 cup sugar
Directions:
In small pot combine the orange peel, orange juice, water, lemon juice, ginger, cloves, cinnamon and salt. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove pot from the heat. Add the tea bags and let steep for 5 minutes. Add the sugar and stir to dissolve. Strain the tea through a fine mesh sieve set over another pot or into a warmed tea pot. Serve hot.
Emeril's Shopping List for this Thanksgiving Menu
Talk about thinking about everything! Emeril has all the ingredients for your feast listed right here for your convenience:
Butcher or Deli:
6- to 7-pound ham
bacon
1 turkey (10 to 12 pounds)
Reserved turkey neck and giblets
Baking Goods:
dark brown sugar
dark molasses
sugar
flour
vanilla bean
lilght brown sugar
Dairy and Juice:
orange juice
buttermilk
heavy cream
3/4 cup sheep's milk cheese (Bianco Sardo)
6 ounces sharp cheddar cheese
2 ounces Monterey Jack cheese
unsalted butter
4 eggs
1 ounce Parmigiano-Reggiano cheese
milk
Oils, Condiments and Spices:
Creole or spicy mustard
horseradish
allspice
cayenne
salt
ground cinnamon
black pepper
honey
Dijon mustard
olive oil
vegetable oil
apricot preserves
sherry or Banyuls vinegar
cardamom
pumpkin seeds
cloves
garlic
evaporated milk
nutmeg
bay leaves
thyme
rosemary
sage
parsley
Fruits and Vegetables:
7 sweet potatoes or jewel yams
4 red and/or golden beets
3 pears (Anjou)
3 lemons
shallot
tarragon leaves
1 bunch baby dandelion greens
1 bunch rainbow chard
4 oranges
2 onions
pumpkin cubes
white pepper
ginger
lemon juice
2 large carrots
1 large yellow onion
celery
Frozen Goods:
puff pastry
vanilla ice cream
Miscellaneous:
Orange Pekoe tea bags
walnuts
chestnuts
elbow macaroni
chicken or vegetable stock
chicken or turkey stock, for basting
turkey broth
dry white wine
*** Check out Holiday Recipes From Dennys Food and Recipes
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
*** Check out Holiday Recipes From Dennys Food and Recipes
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Best Spiritual Posts
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
