Thanksgiving Squash and Root Vegetable Stew
Ingredients:
pumpkin
butternut squash
kobocha squash
shallot
leek
turnips
sweet potatoes
carrots
flour
tomato paste
olive oil
white wine
nutmeg
garlic cloves
paprika
thyme
cayenne pepper
sage
salt and pepper
STEP ONE
Preheat oven 350 1 pumpkin 1 butternut squash, and 1 kabocha squash Nutmeg Cut squashes in half, deseed, place squash on cookie sheet sprinkle put in oven. Cook between 35/40 minutes until you can run a fork in smoothly. When ready, take out and let cool.
STEP TWO
Peel 2 garlic cloves, soak in cold water for 5 minutes, and then finely chop Slice 1 shallot Put in a large pan. Melt ½ stick unsalted butter add in garlic and shallot and stir for 30 seconds at medium heat Reduce heat back to low. Add ¾ cup white wine ¾ cup chicken broth then cover with lid and cook for three minutes Add 2 large sliced leeks and 1 1/4 cups of chicken broth Add the following spices into pan while stirring: 1/2 tablespoon paprika 1/2 tablespoon thyme 1/2 tablespoon cayenne pepper 1 tablespoon sage 1 teaspoon salt Ground pepper to your liking Stir at a medium heat for 2 minutes. Reduce to low heat and simmer for 20 minutes. Add water as needed. The leeks need to be thoroughly cooked.
STEP THREE
When the garlic, shallot and leek mixture is simmering, peel and cut into bite size cubes (you may add any other root vegetable that is to your families liking): 2 turnips 4 sweet potatoes 5 peeled carrots Add the following spices into pan while stirring: 1/2 tablespoon paprika 1/2 tablespoon thyme 1/2 tablespoon cayenne pepper 1 tablespoon sage 1 teaspoon salt Ground pepper to your liking Sauté in pan with unsalted butter until cooked
STEP FOUR
While the turnips, sweet potatoes, and carrots are simmering, use a Cuisinart (or a blender) to puree the garlic, shallots, and leeks mixture.
STEP FIVE
In another pan, on low heat add: ¼ cup olive oil 1 tablespoon flour 1 5 oz of tomato paste Pour olive oil add flour stir until white flour is gone then add tomato paste cook stir in for 30 seconds Add 1 cup of chicken broth. Whisk until smooth. Then add the pureed garlic, shallot, leek mixture and whisk together.
STEP 6
Scrape out the 3 cooked squash and put into a large mixing bowl. Puree using the Cuisinart. Place the pureed mixture into a large pot. Add and mix in the pureed garlic, shallot, and leeks.
STEP 7
Shred or cut left over turkey into bite sized pieces. Add the turkey to the pot. Add 32 oz chicken broth, warm up the pot for a few minutes. Pour the mixture into a large bowl (or individual bowls if you would prefer) and top with the sautéed turnips, sweet potatoes, and carrots. Voila! It’s ready to serve.
Ridiculously Rich Chocolate Mousse Cake
Cake Ingredients:
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoon baking soda
1/2 teaspoon grated clove
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
3 large egg yolks
1 cup vegetable oil
1/2 cup cream fresh
1/2 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniture semisweet chocolate chips
Ganache Ingredients:
3 cups whipping cream
1 1/2 lbs. bittersweet (not sweetend) or semisweet chocolate finely chopped
Mousse ingredients:
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 lbs. bittersweet (not sweetend) or semisweet chocolate finely chopped
Assembly and serving:
1 cup chopped pepermint and 4 small peppermint candy canes
Position rack in center of oven and preheat to 350°F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, crème Fraiche, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)
Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizonta lly in half. If you can get a cake stand that spins, this would be very helpful. Spread a little mousse on cake stand to keep steady then place one layer of cake, cut side up, or on 9-inch tart pan bottom or 9-inch cardboard round. Then spread the mousse on top of the cut side up cake, add the other layer of cake, and repeat until last layer of cake is placed on top. The cut side of the cake should now be facing the bottom. Ready to spread the ganache. If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread. Spread ganache onto cake until completely covered and then chill until firm (it could be as much as 3 hours). Spread around the circle of the cake crushed peppermint. Then in the center, cut with a sharp knife two slits large enough for two small candy canes to slide into each hole. Face the two candy canes towards each other to make the shape of a heart and repeat to other side.
Ready to serve