Recipe Remix: Apple Pie

I love apples and just about any dessert that involves apples, luckily the boy does too and happily deals with my constantly experimenting with apple desserts.   I posted my apple pie recipe over 2 years ago but since I did a pie crust tutorial a few weeks ago and with Thanksgiving coming, it seemed the right time to revisit the recipe to see if I could make it better.  I couldn't be happier that I did because just a bit of tweaking on my part and a bit of inspiration from my sister-in-law really improved upon it and has turned it into my go to apple pie.  

One of the most important thing when discussing the holidays and pies, is what you like on top your slice of pie.  Obviously we are specifically talking about apple pie here.  There are a few schools of thought on this controversial topic.  There are the traditionalists who swear by ice cream.  In Northern New England apple pie is often topped with cheddar cheese.  There are some people who even like it with whipped cream, blasphemy in my opinion.  Being someone who will eat cheese all day, everyday and also growing up in New England, I think the perfect topping is a nice slice of aged Vermont white cheddar.  The boy is adamantly an ice cream kind of guy and despite this difference of opinion, we are able to make it work by agreeing not to force our views on each other when it comes to the all-important topic of apple pie accoutrements.  All this being said, and begrudgingly putting my love of cheese aside, I think the cinnamon sugar topping on this pie would make for a good pairing with a scoop of cinnamon ice cream or even fresh ginger ice cream.  What's your favorite topping for a slice of apple pie, does it cause disagreements amongst loved ones in your house?

Sage Roasted Turkey

Here is my final Thanksgiving Day Feast recipe. I apologize in advance for no photo but I made this meal for a group of hungry people who had just spent a November day in and out of a cold lake in Central Ontario bringing the dock in for the winter. Needless to say when this meal was done not one person had the patience to wait to be served a hot meal and after all the work they did I didn't think they should. As you read the recipe you'll see why it was hard to even snap a quick pic of the bird or shall I say a pretty quick pic of the bird. Even though there isn't photographic evidence of this deliciously tasty bird. I urge you to try it, whether it's with a turkey or a chicken. It's the only way to cook them as far as I am concerned.

Sage Roasted Turkey

serves 8 with leftovers

1 12 lb turkey
1 stick of unsalted butter
1 tsp sea salt
12 fresh sage leaves
1 lemon - washed and quartered
1 small onion quartered
6 or more fresh rosemary sprigs
6 or more fresh sage sprigs
1 head of garlic

1. Make sure your turkey is fully defrosted and at room temperature before roasting. Remove giblets and neck. Rinse and pat dry inner cavity and skin.
2. Preheat oven to 325F. Place butter, sage leaves and sea salt into a food processor and pulse until sage leaves are chopped and combined with butter. Set aside.
3. Sprinkle sea salt and fresh cracked pepper inside the turkey's cavity. Stuff the turkey with lemon quarters, onion quarters, whole head of garlic and sprigs of herbs.
4. Rub the sage butter all over the turkey's skin. Truss up the legs and wings. For instructions on how to truss a turkey click here.
5. Place the turkey, breast down in a roasting pan and place in the heated oven. Roast for 15-20 minutes per pound basting every 30 minutes with the pan juices. As the roasting time winds down, test the thigh with and instant read thermometer. It is ready when the temperature is 170F and the juices run clear.
6. When done remove roasting pan from the oven and remove the turkey to a carving board letting rest under a tent of foil, breast side down for 15 minutes before carving. Turn the turkey over to carve and enjoy with your favorite gravy or jus and sides.

Roasting the bird with the breast side down, allows all of the deliciously rich thigh juices to run into the breast keeping it moist and tender. Resting it breast side down just continues the process. While it doesn't make for the most photogenic bird, the flavor speaks for itself. As I have never carved a bird at the dinner table, and I doubt most people don't unless they live in some Norma Rockwell alternate universe, I'd say forgo the gorgeously browned breast for flavor and tenderness. Instead of a traditional gravy I made a jus with the pan drippings and some red wine.

I have one great leftover recipe that I'll post on Friday, so in between all the Black Friday craziness, if you are looking for something a bit different to do with your turkey leftovers check it out.

Enjoy and Happy Thanksgiving!

Cornbread & Sausage Dressing

When it comes to Thanksgiving I feel like there are two camps, those who make stuffing that they stuff the bird with and those that make dressing which is served along side the bird. I grew up in a dressing home. As I began roasting my own chicken and turkey, I held to making dressing rather than stuffing as the bird roasts much faster not being stuffed. We generally have a more traditional dressing at Thanksgiving and in the spirit of trying something different I decided to make a cornbread sausage dressing.

Roasted Sweet Potato and Banana Mash

This dish came about as a result of my desire to do a potato side that was different from standard mashed potatoes, and while I LOVE candied yams they are not the most healthy option. Since I am ramping up on the whole getting into shape thing for my wedding next year, I am always looking for satisfying dishes that are a bit healthier. Sweet potatoes are generally better for you than plain old white, if you don't douse them in tons of sugar and syrups. I decided to roast up some sweet potatoes and banana, mix it all with maple syrup and voila, a healthier answer to candied yams and mashed potatoes and gravy.

Baked Cranberries

In honor of Thanksgiving coming I cooked up some tasty and easy dishes to enjoy along with a deliciously juicy roast turkey, a recipe I'll post soon too. The first of which is insanely easy and delicious. This dish was inspired by something a friend brought to a potluck I hosted a few years ago. It looked so beautiful in the glass dish and as I thought about it seemed so easy to make so I put together this version of my own.