The Thanksgiving Table Part I

We’re here to make your Thanksgiving table for next week, and as all you potato-heads know, our mantra is: Everyone has to eat. That’s why we did a recipe roundup from some of our favorite tastemakers of what they’re cooking up this year. Some of them may be unorthodox (ballerina Misty Copeland’s going with salmon rather than something with feathers), but that doesn’t mean they’re not delicious. And don’t worry, the perfect turkey is coming tomorrow, from Jonathan Waxman himself (so stay tuned for Part 2). For now, here’s some TG recipe love from Kris Jenner, Lauren Bush Lauren, Elettra Wiedemann, Misty Copeland and Katie Lee…your welcome.

thanksgiving-meal

lentil-soup-with-carrots

LENTIL SOUP  from Lauren Bush Lauren

“This is a cozy lentil soup recipe I’ll be making for Thanksgiving, It’s from my mother-in-law’s cookbook called “Ricky Lauren: Cuisine, Lifestyle, and Legend of the Double RL Ranch.” – Lauren Bush Lauren

Serves 6

3 tablespoons olive oil

1 pound green lentils

1 large onion, diced

4 large carrots, diced

4 ribs celery, diced

10 cups vegetable stock

4 thyme springs

Kosher salt and ground black pepper

1. Heat oil in a large stockpot. Stir in lentils to coat with oil.

2. Add vegetables and sauté for about 5 minutes, stirring to prevent burning or sticking.

3 Add stock and thyme. Bring to a boil and then simmer for an hour, stirring occasionally.

5. Remove thyme. Season to taste.

6. Enjoy and be thankful!

thanksgiving-cranberry-sauce

cranberry-relish-recipe

APPLE-ORANGE-CRANBERRY RELISH  from Katie Lee

“The apple-orange-cranberry relish is a recipe that my mom shared with me. Before I had this recipe, I never really liked cranberry sauce – now, I can’t get enough! It has great texture and nice bright flavors that go well with turkey.” – Katie Lee

From Katie Lee’s The Comfort Table: Recipes for Everyday Occasions  

Makes 3 cups

1 orange

3 cups fresh cranberries

1 medium apple (a sweeter variety such as Gala or Fuji)

1 celery stalk, cut into 1-inch pieces

½ cup shelled walnuts

¾ cup sugar

1 tablespoon orange liqueur

Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.

In a food processor, combine cranberries, orange chunks, orange zest, apple, and celery and process until finely chopped. Be careful not to process too long because mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate unit serving time.

sweet-potato-souffle

SWEET POTATO SOUFFLE from Kris Jenner

“A holiday side dish staple at the Jenner house. For Thanksgiving dinner, here’s the only sweet potato dish you’ll need!” – Kris Jenner

Makes 10 to 12 servings

6 sweet potatoes (not yams)

1 cup (2 sticks) unsalted butter, melted, plus softened butter for ramekins

½ 1-pound box light brown sugar

2 cups white sugar

1 14-ounce can sweetened condensed milk, preferably Eagle brand

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

6 eggs, beaten

Whipped cream, for serving

1. Preheat oven to 375°F. Lightly butter 2 large ramekins.

2. Quarter the potatoes and boil until soft. Transfer to a large bowl and let cool.

3. When potatoes are cool enough to handle, remove skins and mash with a handheld mixer until smooth.

4. Add melted butter, brown and white sugars, condensed milk, vanilla, cinnamon, and nutmeg to potatoes and blend well.

5. Beat eggs until pale yellow and fold into the potato mixture a third at a time.

6. Pour mixture into the ramekins and bake for about 1 hour. When done, the mixture puffs a little and doesn’t wobble when shaken gently.

7. Serve with fresh whipped cream on the side.

citrus-salmon

CITRUS SALMON from Misty Copeland

1 lb. Salmon Fillet

Citrus Marinade

1 cup of Orange Juice

1 cup of Brown Sugar

3/4 cup of Low Sodium Soy Sauce

1 T Ground White Pepper

1 t Salt

1 t White Wine Vinegar

1 bunch of Scallions thinly sliced

Combine all ingredients of Citrus Marinade in a large bowl and whisk well.

Add Salmon Fillets to marinade so that it is completely covered. Refrigerate for 20 minutes.

Preheat broiler while salmon is marinating. Place salmon in an oven safe casserole dish, skin side down.

Place in broiler for about 12 minutes or until salmon flakes when tested with a fork.

While salmon is in broiler, take about half of the remaining marinade and pour into a small saucepan. Cook for 5 minutes over medium high heat until slightly thickened.

Pour sauce over salmon and serve immediately.

KALE CHIPS

2 bundles of fresh Kale/washed, de-stemmed, and chopped

Rock Salt

Apple Cider Vinegar

Olive Oil

Place oven rack on lowest shelf. Preheat oven at 350 degrees. Spread kale on baking sheet.

Drizzle olive oil and apple-cider vinegar over kale. Toss to coat completely. Bake for 10 minutes.

Remove from oven, stir to give every piece of kale a chance to crisp.

Bake another 10 minutes until kale is crispy to the touch and slightly browned.

Sprinkle with sea salt and serve immediately.

spiced-pecans-and-pepitas

SPICED PEPITAS AND PECANS from Katie Lee

“I love making spiced pepitas/pecans around the holidays. They’re like a delicious homemade version of “bar nuts.” Plus, you can make them ahead of time so on Thanksgiving Day, you can focus on the main attraction – the turkey! They’re also great to give as little takeaway gifts for your guests.” – Katie Lee

From Katie Lee’s The Comfort Table: Recipes for Everyday Occasions

Makes 4 cups 

½ cup lightly packed light brown sugar

1 ½ tsp ground cinnamon

½ tsp ground allspice

½ tsp ground cumin

½ tsp kosher salt

Pinch of cayenne pepper

2 large egg whites

1 tbsp water

2 cups raw pepitas (shelled pumpkin seeds)

2 cups shelled pecan halves

Preheat the oven to 300F. Line a baking sheet with parchment paper.

In a small bowl, combine sugar, cinnamon, allspice, cumin, salt, and cayenne. Set aside. In a large bowl, beat the egg whites and water until frothy. Stir in the pepitas and pecans, then add sugar mixture. Toss until nuts are completely coated.

Evenly spread nuts on the prepared baking sheet. Bake 20 to 25 minutes, until crispy. Let cool completely. Store in an airtight container.

zweibeck-crust-pie

ZWEIBACK CRUST PIE from Elettra Wiedemann

“This recipe is inspired by “Grandad” Wiedemann, and developed by Impatient Foodie and Haven’s Kitchen. It’s also best served with a dollop of Greek yogurt!” – Elettra Wiedemann

Learn delicious and fast Thanksgiving recipes at the Thanksgiving x Impatient Foodie class at Haven’s Kitchen on November 25 at 7PM! Sign up here.

CRUST

1 (4 ounce) package zweiback toast

1/2 cup of white sugar

1/2 cup butter, melted

2 teaspoons of ground cinnamon

FILLING

3 1/4 cups of ricotta

1/2 can of organic pumpkin purée

1 cup of white sugar

4 eggs

1 pinch of salt

4 Tablespoons all purpose flour

1 cup heavy cream

1 teaspoon vanilla extract

1. Preheat oven to 350°F  (175° C)

2. Crush zweiback into crumbs (some chunks about the size of a pea are OK)

3. In a medium bowl, combine the zweiback crumbs, 1/2 cup sugar, cinnamon, and melted butter.

4. Mix well and press into the bottom and sides of a 9 inch springform pan. Set aside.

5. In a large bowl, cream the ricotta cheese and 1 1/4 cup sugar until smooth. Add in pumpkin purée and mix well.

6. Beat in eggs one at a time.

7. Beat in flour and salt.

8. Mix in cream and vanilla well.

9. Pour batter into crust and bake in preheated oven for up to 1 hour. In a convention oven, cooking time will be less (probably about 35-40 mins). The center of the pie should feel solid to the touch. Cool completely/refrigerate before removing from the pan.

berry-crumble

BERRY CRUMBLE from Kris Jenner

TOPPING

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/2 cup granola

1/2 teaspoon ground cinnamon

FILLING

1/2 cup granulated sugar

2 tablespoons cornstarch

1 pint fresh blueberries

1/2 pint fresh raspberries

1/2 pint from blackberries

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

Softened butter, for the baking dishes

Vanilla ice cream or whipped cream

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter four 1 1/4 cup (10 ounce) custard cups or ramekins.

2. To make the topping: In a medium bowl, mix together the flour, brown sugar, granola and cinnamon. Add the butter and use your fingertips to rub it into the flour mixture until the topping is combined and crumbly. Set aside.

3. To make the filling: In a large bowl whisk together the granulated sugar and cornstarch. Add the blueberries, raspberries, blackberries, lemon zest and juice, toss gently to coat the berries. Divide the berry mixture evenly among the prepared custard cups. Crumble the topping over the berry mixture.

4. Place the custard cups on a large rimmed baking sheet and bake until the topping is lightly browned and the berry juices are bubbling, about 35 minutes. Let cool for at least 15 minutes.

5. Serve warm, adding a scoop of ice cream to each crumble.

*Photographed by Alli Shepherd