Pear Tarte Tatin with Red-Wine Caramel

Ingredients:

• 2 cups dry red wine
• 2 cinnamon sticks
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons unsalted butter
• 1 tablespoon pear liqueur (optional)
• 5 firm, ripe Bartlett pears—peeled, cored and halved
• One 14-ounce sheet all-butter puff pastry, chilled
• Crème fraîche, for serving

Directions:

1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes. Discard the cinnamon sticks.
2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the skillet with the thin ends pointing toward the center. Let cool for 30 minutes.
3. Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the tart onto a large plate. Cut into wedges and serve with crème fraîche.

Five-Spice Glazed Sweet Potatoes with Walnut Toffee

Ingredients:

• 6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
• 1 cup light brown sugar
• 6 tablespoons unsalted butter
• 2 teaspoons Chinese five-spice powder
• 1/4 teaspoon freshly grated nutmeg
• Salt
• Crunchy Walnut Toffee, coarsely chopped

Directions:

1. Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
2. In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.

Make Ahead

The glazed sweet potatoes can be refrigerated overnight. Reheat before topping and serving.

Mashed Potatoes with Crispy Shallots

Ingredients:

• 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
• 4 peeled garlic cloves
• 2 cups canola oil
• 6 large shallots, thinly sliced (1 1/2 cups)
• 1 cup half-and-half
• 1 1/2 sticks (12 tablespoons) unsalted butter
• Kosher salt

Directions:

1. In a large pot, cover the quartered potatoes and garlic cloves with cold water and bring to a boil. Simmer over moderate heat until the potatoes are tender when pierced with a fork, about 20 minutes.
2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
3. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl. Just before serving, sprinkle the shallots with salt and garnish the potatoes with the shallots.

Make Ahead

The mashed potatoes can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly. The fried shallots can be kept in an airtight container for up to 3 days; reheat in the oven if desired.

Jellied Cranberry Sauce with Fuji Apple

Ingredients:

• One 12-ounce bag fresh cranberries
• 1 large Fuji apple, peeled and cut into 1/2-inch dice
• 1 cup sugar
• 3/4 cup water

Directions:

1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

fig-and-Almond Bread Stuffing with Fennel

The baked stuffing can be covered with foil and refrigerated overnight. Reheat in the oven before serving.

Ingredients:

• One 12-ounce loaf peasant bread, cut into 1-inch cubes
• 5 ounces sliced almonds (1 1/2 cups)
• 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped
• 2 tablespoons chopped sage
• 2 tablespoons chopped flat-leaf parsley
• 6 tablespoons unsalted butter, plus more for greasing
• 1 onion, finely chopped
• 3 celery ribs, finely chopped
• 2 large carrots, finely chopped
• 1 fennel bulb, cored and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fennel seeds, finely chopped
• 8 large eggs, lightly beaten
• 2 1/2 cups chicken stock or low-sodium broth
• Salt and freshly ground pepper

Directions:

1. Preheat the oven to 350°. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry. Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.
2. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Let cool, then scrape the vegetables into the bread mixture in the bowl. Stir in the eggs and stock and season with salt and pepper.
3. Butter a 9-by-13-inch baking dish. Spread the stuffing mixture in the dish and cover with foil. Bake for 30 minutes, until heated through. Uncover and bake for 10 minutes longer, until the top is lightly browned. Serve hot.

Herb-Roasted Turkey with Gravy

Ingredients:

• 2 tablespoons fennel seeds
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 6 bay leaves
• 1 1/2 cups kosher salt
• 1 cup sugar
• 8 quarts cold water
• One 18-pound turkey
• 2 sticks plus 2 tablespoons unsalted butter, softened
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped sage leaves
• 1 tablespoon chopped thyme leaves
• Freshly ground pepper
• 2 tablespoons all-purpose flour
• 3 quarts chicken stock or low-sodium broth
• 1/2 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery rib, finely chopped
• 1 cup diced peasant bread

Directions:

1. In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hours or overnight.
2. Preheat the oven to 450°. Drain and rinse the turkey and pat dry; discard the brine. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
3. In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper. Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill. Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan. Add 2 cups of the stock to the pan and roast for 30 minutes. Lower the oven temperature to 325° and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170°. Transfer the turkey to a cutting board and let rest for 30 minutes.
4. Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the bread and cook for 1 minute. Add 2 quarts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes. Whisk to break up the bread. Strain the stock through a fine sieve and return it to the saucepan. Whisk in the chilled reserved herb butter and bring the gravy to a boil. Cook, whisking, until thickened, about 5 minutes.
5. Pour off the fat from the roasting pan and place the pan over high heat. Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings into the gravy and season with salt and pepper.
6. Carve the turkey and serve on a platter, passing the gravy at the table.

Sweet Potato Pie

Ingredients:

• 1-1/2 cups mashed cooked sweet potatos
• 2/3 cup brown sugar
• 1/2 tsp. salt
• 1/2 tsp. allspice
• 1/4 tsp. vanilla
• 2 eggs, beaten
• 1 TBS. lemon juice
• 1 cup evaporated milk
• 1 9-inch pie shell, unbaked

Directions:

 Mix all ingredients, in order, thoroughly.  Pour into pie shell.  Bake in 450 degree oven 15 minutes, reduce heat to 325 degrees and bake 30 minutes longer.  Allow to cool.

 

Cool Pumpkin Soup

This recipe was submitted by Nancy, to whom it was given by another Lynchburg subscriber.

Ingredients:

• 1 TBS. each, canola oil and butter
• 1 medium onion, chopped
• 1 tsp. each, cinnamon and cumin
• 5 cups chicken broth
• 3 TBS. mango chutney for garnish
• 1/2 cup peanut butter
• 1-15 oz. can pumpkin or equivalent fresh pumpkin (pureed)
• 2 ripe bananas, sliced
• 1 cup coconut milk

 

Directions:

  Heat oil and butter in medium saucepan.  Saute onion until soft.  Add spices and saute 1 minute, stirring.  Turn heat to low; add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved.  Cool for at least 15 minutes in a large bowl.  Put half of the soup in a blender; add 1 banana and 1/2 cup coconut milk.  Carefully process until smooth.  Put it in another bowl.  Repeat with the other half.  Chill soup 1 hour or more.  Serve with a dollop of chutney.

 

Butternut Squash Mac and Cheese

Ingredients:

• 1 pound macaroni with lines, such as tubatini or mini penne rigate
• Salt
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1/2 medium onion
• 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 (10 ounce) box frozen cooked butter nut squash, defrosted
• 1 cup cream or half-and-half
• 2 cups (8 ounces) sharp Cheddar, grated
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
• 1/4 teaspoon ground nutmeg, eyeball it
• Black pepper

Directions:

1. Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
2. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
3. Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs.

Orange-Glazed Grilled Acorn Squash

Ingredients:

• 4 acorn squash, halved lengthwise, seeds and membranes removed
• 1/4 cup melted butter
• Salt and freshly ground pepper
• 4 cups fresh orange juice
• 1/2 cup light brown sugar
• 4 whole allspice berries
• 1 stick cinnamon

Directions:

1. Preheat the oven to 350 degrees F.
2. Brush the cut side of each acorn squash with the butter and sprinkle with salt and pepper. Place squash, cut-side down, on a baking sheet and bake until almost tender, about 30 minutes.
3. While the squash is baking, combine the orange juice, brown sugar, allspice, and cinnamon in a medium saucepan. Cook over high heat until reduced to 1 cup, stirring often.
4. Preheat the grill to medium-high. Place the squash, cut side up, on the grill, and brush with the orange glaze. Cook for 5 minutes, turn over with tongs, and grill for 5 more minutes, or until tender and glaze is caramelized. Remove from the grill and brush with more of the glaze. Serve warm.