My younger twin brothers brought their families to Montana this year for a Blue Cloud Thanksgiving celebration. We smoked one of our turkeys and my brother Jake brought a 13-pound prime rib. My nieces and nephews livened up the place, and Stewie-dog was in heaven with all the attention.
Here are some our favorite recipes to share from the feast.
"How do they taste? They taste like more." -H.L. Mencken
BBQ Rub
Adapted from Steven Raichlen's fabulous Barbecue Bible series. We rubbed this on our turkey before smoking; we used about half the recipe for an 18 lb bird. The rub can be used on anything, ribs, pork, chicken, turkey, steak. It's pretty awesome.
Just combine the following in a bowl:
1 1/4 cup (packed) dark brown sugar
1/4 cup course salt
1/2 cup paprika (we used smoked paprika)
3 Tbls dried parsley
2 Tbls dried basil
2 Tbls dried oregano
2 Tbls dried thyme
2 Tbls dried onion flakes
1 1/2 Tbls dried worcestershire sauce
1 1/2 Tbls lemon pepper
1 Tbls garlic powder
1 tsp ground allspice
1 tsp ground cinnamon
Gingered Cranberry Raspberry Relish
from Eating Well
1/2 cup granulated sugar
1/2 cup crystallized ginger, minced, (choose soft nuggets over disks, if possible)
3 cups raspberries, (2 pints), fresh or frozen (not thawed)
Preparation
1. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and
crystallized ginger. Gently stir in raspberries, it's fine to crush some of them. Cover and refrigerate for at
least 3 hours to let the flavors combine. Can be covered and stored in the refrigerator for up to one week.
Horseraddish Sauce
Again, adapted from one of Stephen Raichlen's mouth-watering cookbooks.
1/2 cup sour cream
2 Tbls chopped mixed fresh oregano, rosemary, basil and/or parlsey
1 Tbls lemon juice
1/2 tsp grated lemon zest
1/2 to 1 tsp coarse salt
1/2 tsp fresh ground black pepper
1 cup heavy whipping cream, chilled
Mix everything except the cream. Beat cream until soft peaks form. Fold the whipped cream into the sour cream mixture. Add more salt, pepper, lemon juice to taste. It only keeps a couple of days, so eat up!
Apple Pie
Adapted from America's Test Kitchen. This pie slices up beautifully. We own the 10th Anniversary Best Recipes collection from these authors and would recommend anything they create. If you're looking to expand your cookbook selection, grab one of theirs!
2 1/2 lbs firm tart apples (about 5 large), peeled, cored, and sliced 1/4 inch thick (we used Honey Crisp but some other options include: Granny Smith, Empire, or Cortland)
2 1/2 lbs firm sweet apples (prepared same as above) (we used Golden Delicious; other options include: Jonagold and Braeburn)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tsp grated zest plus 1 Tbls juice from 1 lemon
1/4 tsp salt
1/8 tsp ground cinnamon
1. Roll out the two pieces of dough into 12 inch circles. Place one in pie dish, the other on wax paper. Refrigerate both until ready to use.
2. Put the apples, both sugars, zest salt, and cinnamon into a heavy pan (we use our stove top Dutch oven). Cover and cook over medium heat, stirring frequently, about 15-20 minutes. Dump apples and juices into a pan and let cool to room temp, about 30 minutes.
3. Preheat oven to 425.
4. Drain cooled apples, and reserve 1/4 cup juice, Stir lemon juice into the reserved 1/4 cup apple juice.
5. Put apples into the pie plate and drizzle with lemon-apple juice mix. Cover with 2nd piece of dough. Trim, fold, crimp edges. Cut vent holes in top. Brush the dough with lightly beaten egg white and sprinkle with the 1 tbls granulated sugar.
6. Bake about 25 minutes, until crust is golden. Reduce heat to 375, and continue to bake about 25-30 minutes longer, until bubbly and deep golden brown. Cool about 2 hours to let set. Serve with vanilla ice cream!
Crust (makes one double crust 9 inch pie):
2 1/2 cups flour, plus extra for the work surface
2 tbls sugar
1 tsp salt
1/2 cup shortening, cut into 1/2 inch pieces and chilled
12 tbls (1 1/2 sticks) unsalted butter, cut into 1/4 inch pieces and chilled
6-8 tbls ice water
1. Using a food processor, mix flour, sugar, salt. Add the shortening and pulse until finely mixed. Add butter pieces and pulse a few more times. Put in large bowl.
2. Sprinkle 6 Tbls of ice water over the mixture. Press dough together, until sticks. Use up to 2 extra Tbls of water if needed to make it stick.
3. Divide into two pieces and flatten slightly. Wrap tightly in the plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let sit on the counter for a few minutes to soften up.
Happy Thanksgiving!
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