Manning Thanksgiving 2010

Full Menu | Thanksgiving 2010

Drinks & Starters

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© John Kernick


Hazelnut Profiteroles with Blue Cheese (left)

Chicken-Liver Mousse

Sparkling Pomegranate Punch

Turkey

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© John Kernick


Herb-Roasted Turkey with Gravy
The brine here, which is a simple combination of salt, sugar, spices and water, keeps the turkey moist in the oven and seasons the meat perfectly.

Side Dishes

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© John Kernick


Fig-and-Almond Bread Stuffing (left)

Five-Spice Glazed Sweet Potatoes

Glazed Carrots with Cardamom and Ginger

Cranberry-Quince Chutney

Fall Harvest Salad

Buttermilk-Parmesan Biscuits

Desserts

200911-r-vanilla-cider-panna-c

© John Kernick


Pear Tarte Tatin with Red-Wine Caramel

Vanilla-and-Cider Panna Cottas with Spiced Ginger Cookies (left)

Pear Tarte Tatin with Red-Wine Caramel

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Pear Tarte Tatin with Red-Wine Caramel

Instead of apple pie, Shawn McClain ends his Thanksgivingswith this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry (McClain is a huge fan of Dufour's), it's quite easy to prepare.

Pear Tarte Tatin with Red-Wine Caramel

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: 8 TO 10 

  • VEGETARIAN

INGREDIENTS

  1. 2 cups dry red wine
  2. 2 cinnamon sticks
  3. 1/2 cup sugar
  4. 1/4 cup water
  5. 2 tablespoons unsalted butter
  6. 1 tablespoon pear liqueur (optional)
  7. 5 firm, ripe Bartlett pears—peeled, cored and halved
  8. One 14-ounce sheet all-butter puff pastry, chilled
  9. Crème fraîche, for serving

DIRECTIONS

  1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes. Discard the cinnamon sticks.
  2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the skillet with the thin ends pointing toward the center. Let cool for 30 minutes.
  3. Preheat the oven to 375°. On a lightly floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the tart onto a large plate. Cut into wedges and serve with crème fraîche.


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Fig-and-Almond Bread Stuffing with Fennel Recipe - Shawn McClain | Food & Wine

Fig-and-Almond Bread Stuffing with Fennel

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This stuffing is slightly sweet and fragrant, with plenty of herbs. There's no meat in it, so it's a little bit lighter and fresher-tasting than stuffings made with sausage.

Pairing Suggestion

Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatile—ideal with all the big flavors in this Thanksgiving menu.

Fig-and-Almond Bread Stuffing with Fennel
© John Kernick

Fig-and-Almond Bread Stuffing with Fennel

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 12

  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  1. One 12-ounce loaf peasant bread, cut into 1-inch cubes
  2. 5 ounces sliced almonds (1 1/2 cups)
  3. 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped
  4. 2 tablespoons chopped sage
  5. 2 tablespoons chopped flat-leaf parsley
  6. 6 tablespoons unsalted butter, plus more for greasing
  7. 1 onion, finely chopped
  8. 3 celery ribs, finely chopped
  9. 2 large carrots, finely chopped
  10. 1 fennel bulb, cored and finely chopped
  11. 2 garlic cloves, minced
  12. 1 tablespoon fennel seeds, finely chopped
  13. 8 large eggs, lightly beaten
  14. 2 1/2 cups chicken stock or low-sodium broth
  15. Salt and freshly ground pepper

Directions

  1. Preheat the oven to 350°. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry. Spread the almonds on another baking sheet and toast for 5 minutes, until lightly browned. Let the almonds cool, then lightly crush them. Transfer the bread and almonds to a large bowl and add the figs, sage and parsley.
  2. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, carrots, chopped fennel bulb, garlic and fennel seeds and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Let cool, then scrape the vegetables into the bread mixture in the bowl. Stir in the eggs and stock and season with salt and pepper.
  3. Butter a 9-by-13-inch baking dish. Spread the stuffing mixture in the dish and cover with foil. Bake for 30 minutes, until heated through. Uncover and bake for 10 minutes longer, until the top is lightly browned. Serve hot.

Make Ahead

The baked stuffing can be covered with foil and refrigerated overnight. Reheat in the oven before serving.


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http://www.restaurantfavorites.com/">Wine pairings for Fig-and-Almond Bread Stuffing with Fennel

Syrah Wines from CaliforniaWhy?
These spicy red wine wines are medium bodied and soft, allowing them to work well with this meal.”

Sauvignon Blanc Wines from CaliforniaWhy?
These fruity white wines have a strong body, making them excellent choices for pairing with this dish.”