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Thanksgiving Dinner: In Under a Hour |
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Written by Story by Nancy Horn with assistance by Megan Gilman Photos by Peter Spain
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Monday, 03 November 2008 |
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Falling leaves, the sharp smell of wood smoke and cuddly sweaters….the holidays are coming — time for a little comfort food. What could be better than a cozy pot pie, warm spiced custard, and maple apples? When we Dished Up Dinner at the Spanish Springs home of the Fraczeks we had a little help from pint-sized Taylor, who donned a bright apron as soon as we walked in. We decided to make individual dinners and desserts, perfect portions for sharing the season with grown-ups or kids. The best thing about this meal is it all can be made ahead and stowed in the fridge, served right away, or frozen as you never know who will drop in! J
Nancy Horn opened DISH Café & Catering in 2002. Megan Gilman has been spicing up the DISH for three years.
Main Dish: Quick Turkey
Pot Pies (Makes 6)
• 6 turkey cutlets
• 1 package ready-made pie crusts
• 1 quart boxed chicken broth
• 1 yellow onion, peeled and chopped
• freshly ground black pepper
• Kosher salt
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup frozen green beans
• 1 fifteen-ounce can peas and carrots
• 1 cup sliced mushrooms
• 1 sweet potato, peeled and cubed
• 1 clove garlic, minced
• 2 tablespoons sour cream
• 4 tablespoons flour
• 1 teaspoon dried thyme, rubbed between your hands
• 1 egg, beaten
• water
1. Pre-cook sweet potato in microwave, in a glass container with all of the chicken stock and a little salt. 2. Cook until tender. 3. Set aside. 4. Season turkey cutlets with salt and pepper, and sauté in a pan over medium high heat in butter and olive oil. Set aside and when cool enough to handle, shred for pot pies. 5. Set aside. 6. Sauté onion and mushrooms in the same pan over medium-high heat, with the butter and oil, until soft. 7. Add more butter or olive oil if needed. 8. When the onions are soft and translucent, add the garlic and sauté until fragrant, about a minute. 9. Add flour to make a roux.
10. Reduce the heat to medium and stir for a few minutes to heat the vegetables. 11. Add sweet potato. 12. Stir to mix and coat with the roux. 13. Add the hot stock and the sweet potatoes, and stir well to mix in the roux. 14. Cook over medium-high heat to bring the sauce to a boil and boil, while stirring, for 2 to 3 minutes.
15. Sauce should thicken. Reduce the heat to medium-low and add sour cream, thyme. 16. Add frozen green beans, canned peas and carrots at the last minute. 17. Taste and add more pepper and salt if needed. Remove from heat. 18. Meanwhile, preheat the oven to
375˚F. 19. Cut pie crusts to a size to fit single serving pie tins or little crème brulee pans (about 4-inch diameter). Press down into the pie tins to fill the bottom and sides. 20. Pop into the oven 15 minutes to pre-cook the pie crust.
21. With remainder of pie crusts, cut out seasonal designs using cookie cutters. 22. Take pie crusts out of the oven, fill with hot pot pie mixture, and top with pie crust cut-outs. 23. Brush with an egg wash made from a beaten egg and a bit of water. 24. Put back in the oven for 15-20 minutes until filling is bubbly and cut-outs are browned. Serve hot.
Side Dish: Sautéed Maple Cinnamon Apples (Serves 6)
1. Slice up 4 apples and sauté in butter. 2. Add 1 teaspoon cinnamon and stir to coat apples. 3. When apples are soft, add maple syrup to taste, about ¼ cup.
4. Serve warm alongside the pot pies.
Dessert: Pumpkin Praline Custard (Makes 6 ramekins)
• 1 fifteen-ounce can pumpkin puree
• 1 egg, beaten
• 2 tablespoons brown sugar
• 2 tablespoons melted butter, cooled
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk
• cooking spray
1. Mix together pumpkin, egg, milk, vanilla, cinnamon, nutmeg, cloves, powdered sugar, and melted butter.
2. Spoon into dessert ramekins that have been greased with cooking spray.
Tip: Using powdered sugar instead of granulated sugar helps stabilize the dessert because powdered sugar has cornstarch in it. Use powdered sugar instead of white sugar.
Praline Topping
• ½ cup brown sugar
• ¹/³ cup butter
• 1 cup pecans (toast in oven for 10 minutes or in a dry pan over medium heat until fragrant)
• 1 teaspoon ground cinnamon
1. In a small bowl, mix together brown sugar, butter, pecans, and cinnamon.
2. Sprinkle on top of each custard cup.
Tip: Use a cookie scoop so you put an even amount of batter in each ramekin. Each dessert will be done at the same time!
1. Place dessert cups in a roasting pan.
2. Fill the pan with boiling water to halfway up the sides of the cups.
3. Place pan of desserts in pre-heated 350˚F oven for 45-60 minutes. 4. Bake until the custard is set and a knife comes out clean. 5. Serve warm or cooled.
Tip: Using a water bath helps the custard cook evenly. This works well for custards, cheesecakes, crème brulées, etc.
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