Thanksgiving is this week! Can you believe how quickly November has passed? Anyway, I'm super swamped at work, so I'll make this quick. Doug passed along these recipes a while ago in case anyone needs some Thanksgiving inspiration. I am so sorry I'm just posting these. I hope anyone who wants to still has the time to prepare.
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Doug’s Apple Pie
9” deep dish pie pan
1 prepared pie crust (1 batch of given recipe)
4 pink lady or honey crisp apples, peeled and sliced 1/4” thick
2 granny smith apples, peeled and sliced ¼” thick
2 Tbsp tapioca starch
½ cup sugar
2 tsp fresh ground cinnamon
2 ground cloves
2 oz butter
1 egg and 2 Tbsp water for wash
1 Tbsp apricot jelly and 1 Tbsp hot water for shine
1 In a large bowl, toss together the apples, tapioca starch, sugar, cinnamon, and cloves.
2 Roll out large piece of dough to cover the bottom of the pie pan with at least 1” overhang.
3 With scissors, trim the edges of the crust so that they have a uniform overhang, and then tuck this excess under the top edge of the crust.
4 Fill the crust with the apple mix.
5 Roll out the smaller piece of dough enough to cover the top of the pie.
6 Place dough on the pie, trim away excess, and crimp the edges with the side of your thumb.
7 Vent pie by slashing the top crust with a small knife.
8 Brush the egg wash over the top crust, and then cover the edge of the crust with a pie collar or aluminum foil.
9 Bake pie at 350 for 45- 55 minutes. Turn pie to even out the browning if necessary. Pie is ready when a knife inserted through the vents meets little resistance from the apples.
10 Brush pie shine onto the top crust as soon as pie is removed from the oven, and cool for 1 hour.
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Lemon Meringue Pie
(strongly based on the recipe given in the On Baking textbook)
10 oz granulated sugar
1.5 oz cornstarch
Pinch of salt
12 fl oz cold water
5 egg yolks
4 fl oz lemon juice
1 Tbsp lemon zest
0.5 oz unsalted butter
1 crust from given recipe
4 egg whites
4 oz sugar
1 whisk together the 10 oz sugar, cornstarch, salt, and water in a 2 qt pot.
2 Cook mixture over a medium high heat until thick and almost clear, then temper in the egg yolks.
3 Return the mixture to the heat and continue cooking until mixture is thick and smooth, whisking frequently
4 Remove the mixture from the heat, and whip in the lemon juice, zest, and butter. Cool.
5 Roll out the pie dough, and blind bake the bottom crust at 350 degrees for approx. 25 minutes (or until well browned), remembering to fill first with parchment paper and weights. Cool.
6 Fill cooled crust with cooled filling.
7 To make the meringue, whip the egg whites until they reach soft peaks, then add the 4 oz sugar, and continue whipping until glossy, firm peaks form.
8 Top the pie with a 1 ½” thick pile of meringue, taking care to extend it all the way to the outer crust.
9 Bake the pie in a 400 degree oven for 5-8 minutes to brown meringue.
10 Cool pie at room temp, and then refrigerate for 2 hours.
11 Enjoy.
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Doug’s Basic Pie Crust
10.5 oz all purpose flour
5.5 oz cake flour
2 tsp salt
8 oz unsalted butter, cold, cut into 12-18 pieces.
Water as needed (approx ¼ cup)
1 Mix together both flours and the salt.
2 Rub the butter into the flour until the largest pieces are the size of nickels, but most pieces are the size of dimes.
3 Gradually toss the water (in small increments) into the flour/ butter mix until it becomes a shaggy mess. [warning: you may need more or less than the recommended amount of water]
4 Pour the contents of the bowl onto a work surface, and knead just until a single dough ball forms.
5 Cut the dough into a large segment (approx 2/3 of dough ball), and a small section (approx. 1/3 of dough ball).
6 Shape both dough balls into disks, wrap in plastic wrap, and refrigerate for 2-6 hours before working.
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Candied Pecans
1 ea. Egg white
2 tsp. Water
¾ cup Sugar
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
1# halved pecans
1 Preheat oven to 300 degrees.
2 In a bowl, whisk egg white until foamy.
3 Add water, sugar, cinnamon, nutmeg, and ginger to whites and whisk until thick and opaque
4 Add pecans to mixture and toss to coat.
5 Spread pecans on a sheet pan (treated with non-stick spray), and bake for approx. 30-40 minutes, or until well browned
6 Allow pecans to cool completely before eating.
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Oyster Stuffing
Unsalted butter 8oz
Yellow onion, diced 1 ¼ cups
Celery, diced 1 cup
Garlic, chopped 2 Tbsp
Sage, chopped 1 Tbsp
Rosemary, chopped 1 Tbsp
Oregano, chopped 1 Tbsp
Salt 2 tsp
Black pepper 2 tsp
Bread, diced, toasted 5 cups
Corn bread, coarsely crumbed 1 ½ cups
Chicken stock 1 ½ cup
Oysters, whole 12 ea.
1 Preheat the oven to 350 degrees.
2 In a medium sized pan, stew the onions and celery in the butter over medium low heat until they begin to become translucent.
3 Add the garlic to the pan and stew for an additional 2 minutes.
4 Turn off the heat and add the herbs to the mixture. Set aside.
5 Shuck the oysters, saving any liquid from within and adding it to the chicken stock. Coarsely chop the meat and reserve it.
6 In a large bowl, mix together all of the ingredients, and gently stir until well combined.
7 Scrape the mixture into a greased 8” x 8” casserole pan and bake for 45 minutes to an hour (or until most of the liquid seems to have been absorbed and the top is well browned).
8 Let rest for 12 minutes before serving.
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Roasted Chicken Stock
Chicken Backs 5#
Vegetable oil as needed
Water, cold divided 3qt and 1pt and 1 pt
Carrots, large, sliced 1 ea
Celery stalks, sliced 2 ea.
Yellow onion, sliced 1 large
Leek greens, sliced All from 1 leek
Parsley stems 4 ea.
Thyme 1 sprig
Bay leaf 1ea.
Black peppercorns 3-4 ea.
Garlic cloves, smashed 2 ea.
1 Thoroughly wash the chicken backs in cold water taking care to remove any remaining glands with your thumbs.
2 Pat the backs dry with a paper towel
3 Thoroughly coat the backs with vegetable oil and roast at 375 degrees until well browned.
4 Place the backs in a large pot and add 3 quarts of the water. Turn burner to high.
5 Wipe any excess fat from the roasting pan, and heat over a medium flame. Use the first pint of water to deglaze this pan, and then add this water and fond to the stock pot.
6 Bring the pot to a gentle simmer and cook for 1 hour.
7 Toss the carrots, celery, onions, and leek greens in vegetable oil, and then roast in the oven until well browned.
8 Add these vegetables to the stock pot, and deglaze using the remaining pint of water and the method described above.
9 Gently simmer stock for an additional 1 ½ hours.
10 Add the parsley, thyme, bay, peppercorns, and garlic to the pot, and gently simmer for one more hour.
11 Skim any fat and impurities off of the top of the stock.
12 Pour stock through a fine mesh strainer into a smaller pot, and simmer for an additional 1 ½ hours to reduce. (note: this step can be skipped to provide a large quantity of fairly strong stock)
Cool and store as one would a meat product until needed for use.
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Whole Roasted Chicken
Water, hot 1 qt and 1 pt
Salt ¼ cup
Sugar 1 Tbsp
Ice 1 pt
Chicken, whole 1ea.
Celery 1 stalk
Carrot 1 ea.
Large Sweet Yellow onion 1 ea.
Bay leaf 1 ea.
Herb de Provence 1Tbsp
Black pepper ½ tsp
Olive oil 1 Tbsp
Butter, melted 1 Tbsp
Butcher’s twine As needed
Chicken stock or water ½ cup
1 In a 1 gallon pot or clean bucket, mix the hot water with the salt and sugar and stir until dissolved.
2 Add ice to brine to quickly cool it. In the meantime, remove any organs from the cavity of the chicken and lightly rinse the bird in cold water.
3 Add the chicken to the brine and leave it (refrigerated) overnight.
4 The next day, remove the chicken from the brine and pat dry. Set aside.
5 Slice the onions, celery and carrots, but reserve scraps and stuff these (along with the bay leaf) into the cavity of the chicken. Lay the sliced vegetables around the outer edges of the roasting dish.
6 Preheat oven to 320 degrees F.
7 In a small bowl, mix together the herbs de provence
8 Truss the chicken as demonstrated. (note: several videos of this process are now available online)
9 Place the chicken into the center of the roasting pan and bake until the chicken reaches an internal temperature of 165 degrees F at its thickest points. Rotate as needed for even browning.
10 Rest the chicken for 8-12 minutes before carving.
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