Here’s to part 2 of our Thanksgiving table, where we tapped our favorite tastemakers for recipes they’ll be making on the big day! Up today is Molly Sims, Andrew Carmellini, Jennifer Fisher and a turkey recipe from Obi-Wan Kenobi…ahem, we mean Jonathan Waxman…enough said.
THANKSGIVING TURKEY from Jonathan Waxman
One 12-pound heritage turkey
2 T Olive oil
Sea salt and fresh pepper, to taste
1 orange, halved
1 lemon, halved
1 head garlic, halved
1 cinnamon stick
1 T black peppercorns
1 T anise seeds
1 T coriander
1 T juniper berries
2 T sweet butter, preferably organic
Preheat the oven to 450 degrees, on convection, if available.
Prepare a sink big enough for the bird. Fill with hot water and 2 teaspoons salt. Wash the bird in hot water, pat dry, and let dry at room temperature.
Add 1 tablespoon olive oil to a roasting pan. Sprinkle with a liberal amount of sea salt and fresh pepper. Lay the bird on top. Liberally season with sea salt and fresh pepper. Sprinkle with the remaining olive oil. Place the remaining ingredients inside the turkey’s cavity.
Place in the oven, and roast for about 8-10 minutes per pound. You will need to baste every 20 minutes. Spin the turkey around every 20 minutes to help brown evenly.
Remove from the oven and let rest for 1 hour, covered with aluminum foil.
WATERCRESS AND RADISH QUINOA SALAD from Jennifer Fisher
– 1 cup white Quinoa, rinsed
– 1/4 cup Extra Virgin Olive Oil
– Juice from 1 Lemon
– Kosher Salt, to taste
– Ground Pepper, to taste
– 1.5 cups Watercress
– 1/2 bunch Radishes, thinly sliced
Bring 1 cup white quinoa and 2 cups water to a boil. Reduce heat to a simmer and cook for 20 minutes. Quinoa will be done when the white germ can be seen and all water is absorbed. Cover and let sit untouched for 10 minutes. Let cool to room temperature.
When quinoa is room temperature, mix in watercress and sliced radishes. Whisk together extra virgin olive oil, lemon juice, salt and pepper. Pour over the quinoa salad. Toss to ensure the flavor is thoroughly distributed. Adjust seasoning with salt and pepper as desired.
BAKED SQUASH from Andrew Carmellini
SERVES 4 AS A MAIN DISH
FOR THE SQUASH
1/2 cup dried cherries or raisins
2 large butternut squash (about 6 pounds total), split in half lengthwise, seeds and guts removed
1/2 stick (4 tablespoons) unsalted butter
1 medium apple, cored and diced large (about 1 1/4 cups)
1/8 teaspoon ground cinnamon
1 tablespoon light brown sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
FOR THE SALAD
1 medium head radicchio, bottom cut off, chopped
3/4 cup chopped walnuts
1/4 cup grated Parmesan cheese, plus a little extra for sprinkling (optional)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
TO MAKE THE SQUASH
Preheat the oven to 425°F.
Sprinkle the cherries or raisins in the cavities of the squash halves, distributing them more or less evenly.
Cut the butter into 1-tablespoon pieces and put 1 piece in the cavity of each squash half.
Distribute the apple pieces in the squash cavities.
Sprinkle the cinnamon over the squash cavities.
Spoon the brown sugar into the squash cavities.
Sprinkle the salt and pepper all over the squash cavities and flesh.
Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit). Cover the baking sheet fully with tin foil, set it on the middle oven rack, and bake for about 1 hour, until you can stick a fork in ’em.
TO MAKE THE SALAD
Pull the radicchio leaves apart and distribute them in a large bowl.
Mix the walnuts in with the radicchio, tossing with your hands.
Add the Parmesan, olive oil, both vinegars, salt, and pepper, and mix everything well with your hands, so that all the leaves are coated.
TO FINISH THE DISH
Pick up a squash half with both hands (so you don’t lose any of the good stuff) and place it on a plate. Put the salad on the side.
Use a spoon to scoop out about half of the mixture inside the cavity and spoon it over the rest of the squash. If you’d like, sprinkle some more Parmesan over the top.
Put a scoop of squash and some of the radicchio salad in your mouth at the same time. The sweetness of the squash, the texture of the cherries, the tartness and texture of the radicchio…awesome.
CHOCOLATE SWEET CAKE from Molly Sims
“The sense of smell can trigger powerful memories! When I started making chocolate sweet cake for today, it instantly brought back memories of my grandma’s kitchen. My grandma would always have this cake ready for me when I would come visit.” - Molly Sims
2 cups All Purpose Flour, sifted
1/2 tsp Salt
1/2 cup Buttermilk
1 tsp Cinnamon
2 cups Sugar
2 eggs, beaten
1 tsp Baking Soda
1 tsp Vanilla extract
1 stick Unsalted Butter, cut into pieces
1/2 cup Canola Oil
1/2 cup Cocoa Powder
1 cup Boiling Water
1 stick Unsalted Butter, cut into pieces
1/4 cup Cocoa powder
6 TBSP Milk
1 box Powdered Sugar
Preheat oven to 325 degree Fahrenheit.
In a large bowl, mix flour, sugar, salt, cinnamon, and baking soda. In a separate bowl, whisk together eggs, vanilla, and buttermilk. In a saucepan, heat together butter, canola oil, cocoa powder, and boiling water. Stir over heat until butter is melted and all ingredients are combined. Pour over flour. Mix until smooth. When there are no lumps, whisk in the wet ingredients until smooth. Pour into a greased, 13×9″ pan. Bake for 35-45 minutes.
To make the icing: In a saucepan, heat together butter, milk, and cocoa. Bring to boil and remove from heat. Whisk in powdered sugar until smooth. Pour over cake as soon as it comes out of the oven. Cover with foil until ready to serve.
*Photographed by Alli Shepherd