Thanksgiving Recipes

ENJOY A LOCALVORE THANKSGIVING FEAST!

HOW TO GET STARTED

Almost any traditional Thanksgiving dish can be made with all local ingredients.  Remember, the first Thanksgiving feast was 100% Localvore! A good way to get started planning your Localvore feast is to make a list of the dishes you traditionally make and the ingredients you traditionally use. Look carefully at that list and see which ingredients are grown or produced within 100 miles of where you live. Some simple examples include:

·       Turkey can be found locally, as can chicken, lamb, beef and other meats

·       Cranberries (yes there are locally grown cranberries – one place to find them is the Rutland Natural Food Market: The Co-op)

·       Root vegetables such as potatoes, carrots, beets, parsnips, turnips, rutabaga, sweet potatoes, and onions

·       Garlic and shallots

·       Squashes and pumpkins

·       Greens such as kale, Swiss chard, collards, spinach

·       Dairy such as local milk and cream, local butter, local cheeses

·       Eggs

·       Grains and beans such as flour, oats, dried beans, cornmeal

·       Herbs such as parsley, chives, sage, and many many others

·       Apples

·       Wine and Beer, as well as apple cider

·       Local Tofu and tempeh is also available

·       Localvore breads made by local bakers using all local ingredients

Next, look at some of the substitutions you can make:

·       Melted butter or lard instead of oil

·       Apple cider vinegar instead of other kinds of vinegar

·       Maple syrup or honey instead of sugar

·       Hard sharp local cheese instead of parmesan cheese

Finally, look at the ingredients you traditionally use that cannot be found locally (for example, many nuts, citrus and tropical fruits, chocolate, vanilla, cooking oils, coffee, etc) and decide which ones you cannot do without. Think carefully – do you really need to add orange to your cranberry sauce or will it be delicious without this non-local ingredient? Take a good long look at the list of ingredients you would prefer not to do without and then chose three to become your  “wild cards” exceptions. (Remember, you are also “allowed” to take the Marco Polo exceptions of salt and spices if you so desire.) Chose your wildcard wisely, as they will be the only non-local ingredients you will use in your Localvore Thanksgiving Feast.

WHERE TO FIND YOUR INGREDIENTS

How lucky we are to live in Rutland County, where our rich agricultural land produces an abundance of locally grown and produced foods - and our marketplaces are brimming with local bounty. Some places to find a great selection of local foods include:

·       The Rutland Winter Farmers Market – open every Saturday from 9am through 2pm. Find local growers and producers from around Rutland County.

·       Local Farms and Farmstands - You can find a comprehensive list of farms, farm-stands, and places to buy local food and goods on the Rutland Area Farm and Food Link (RAFFL) website - http://www.rutlandfarmandfood.org - or pick up a copy of their “buying guide” next time you are at the Farmers Market or Co-op.

·       Local Food Co-ops  – You can find local food at Co-ops in Rutland, Shrewsbury, Poultney and more.

·        You can find many Vermont-made foods at local supermarket chain stores and specialty shops.

THANKSGIVING LOCALVORE RECIPES

What follows are a few great Localvore Recipes to make your Thanksgiving meal local and delicious. There are many resources on the web, including the Rutland Area Farm and Food Link ( http://www.rutlandfarmandfood.org) and Sustainable Rutland (http://www.sustainablerutland.org). Another one of our favorites is http://eatlocalvermont.org. Please these out – and add your favorite recipe to the RAFFL site!

Localvore Cranberry Sauce

1 cup Vermont Cranberry company cranberries

1/4 cup water

1/4 cup maple syrup

 Cook carefully for about 5 minutes, stirring occasionally, until the cranberries ”pop”.

Cool to room temperature and serve.

Localvore Roasted Vegetables

Local Potatoes (cubed)

Local Parsnips (cut into chunks)

Local Garlic (whole cloves, or if too large, cut in half or thirds)
Local Onions (cubed)

Local Carrots (cut into chunks)

Local Butternut Squash (peeled and cubed)

Combine all vegetables in a roasting pan. Toss with melted local butter (or oil) and salt and pepper. Roast at 375 degrees until all vegetables are soft but not mushy (30-40 minutes, depending on size of pieces).

Baked Stuffed Squash

(Adapted from Moosewood Cookbook)

2 medium winter squash, halved and pre-baked

2T. local butter (or oil)

1 C. minced onion

1 large clove garlic, minced

1/4 c. celeriac, minced

1/2 tsp. salt

lots of black pepper

1/2 tsp. sage

1/2  tsp. thyme

1/2 tsp. nutmeg

1/2 T cider vinegar

1/2 cup local butternuts, chopped (or use walnuts)

2 c. good bread crumbs (made from local bread)

1 c. grated cheddar, packed (optional)

Sauté onions in butter 5 minutes. Add garlic, celeriac and seasonings and sauté about 10 min. Stir in remaining ingredients and mix  well. Taste to correct seasonings.  Fill the squash halves and bake, covered, at 350 F until heated through. (20-30 minutes. Triple the recipe if using a big blue hubbard squash; fill one half and whip the other half with butter for a side dish.

Mashed Potatoes

Use your favorite traditional mashed potato recipe using locally grown potatoes, local milk (or cream) and butter. Add locally grown roasted garlic, if desired.

Sweet Potatoes

Use your favorite sweet potato recipes using locally grown sweet potatoes and maple syrup instead of sugar.

Baked Winter Squash and Apples with Maple Syrup 

2 1/2 to 2 3/4 pounds local winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)

2 pounds local apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)

3/4 cup dried local cranberries

Freshly grated nutmeg

3/4 cup local maple syrup

1/4 cup (1/2 stick) butter, cut into pieces

1 tsp cider vinegar

Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered  13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Re-warm covered in 350°F. oven about 30 minutes.) 

Lilac Deli Maple Cornbread

From Upper Valley Food Co-op newsletter

Preheat oven to 400 degrees F.

3 cups local whole wheat bread flour (I prefer half of the flour to be  pastry flour)

2 cups local cornmeal

2 T. baking powder

1 tsp. salt

2 local eggs

1 1/2 cups local milk (one and one half cups milk)

1/2 cup maple syrup (one half cup maple syrup)

8 T. melted local butter

In one bowl whisk together dry ingredients.. In another bowl whisk wet ingredients. Add wet to dry and mix until just blended. Butter 2 9-inch pie pans or cake pans. Spread batter evenly. Bake for 20-25

Bacon, Apple and Fennel Stuffing

From Bon Appétit | November 2008

1 pound local bacon slices, coarsely chopped

10 cups local bread, cubed in 1” pieces

2 3/4 cups (or more) chicken broth, divided

1/4 cup local butter

4 cups finely chopped local onions

6 cups 1/2-inch pieces peeled cored sweet-tart local heirloom apples

2 cups finely chopped fresh local fennel bulbs

1 cup finely chopped celery or celeriac

1 teaspoon coarse kosher salt

3/4 teaspoon freshly ground black pepper

3 large local eggs, beaten to blend

2/3 cup chopped fresh local parsley, divided

Preheat oven to 350°F. Spread bread cubes on 2 large rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely. Preheat oven to 425°F. Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes. Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes. Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer. Remove roasting pan with bacon from oven; reduce oven temperature to 375°F. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly. DO AHEAD: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing. Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Combine toasted bread, 3/4 cup chicken broth, and bacon apple mixture in very large bowl. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Mix in eggs, then 1/2 cup parsley. Add more chicken broth by 1/4 cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

 

Kale with SAUTÉED Apple and Onion  

From Gourmet | December 2000

1 tart local apple

2 tablespoons local butter

1 medium local onion, cut into 1/4-inch wedges

1/4 teaspoon curry powder

1 lb local kale, leaves coarsely chopped

1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.Heat butter in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes. Season with salt.

Brussels Sprout Gratin with Breadcrumb Topping

Adapted from Bon Appétit | November 2008

3 pounds Brussels sprouts, trimmed, quartered lengthwise

2 3/4 cups local heavy cream

1/2 cup chopped shallots or garlic

1 tablespoon chopped fresh sage

11/2 tablespoons local butter

1/2 cup plain dry breadcrumbs (make using local bread)

2 tablespoons chopped fresh Italian parsley

3 cups grated local hard cheese, divided

Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water about 5 minutes till crisp-tender. Drain. Transfer vegetables to bowl of ice water to cool. Drain well. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly. Heat butter in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in parsley. Season with salt and pepper. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups cheese. Arrange remaining vegetables evenly over, then sprinkle with remaining1 1/2 cups cheese. Pour cream mixture evenly over. DO AHEAD: Bread crumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing. Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

sweet potatoes, apples, and Winter greens

From Epicurious | November 2007

4 medium local sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices

5 tablespoons unsalted local butter, plus 3 tablespoons melted

1 tablespoon fine sea salt

2 teaspoons freshly ground black pepper

3 medium local baking apples

6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips

1/4 cup loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.

Creamy Turnip Soup with Carrot Julienne

From Bon Appétit | December 1995

3 tablespoons butter

2 leeks, thinly sliced (white and pale green parts only)

1 medium onion, thinly sliced

5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch slices

1 medium russet potato, peeled, cut into 1/2-inch-thick slices

5 cups (or more) canned low-salt chicken broth

1 3/4 cups milk

1/4 cup whipping cream

Pinch of ground nutmeg

2 carrots, cut into matchstick-size strips

1 turnip, peeled, cut into matchstick-size strips

2 tablespoons chopped fresh dill

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes. Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.

Scalloped Potatoes

1 1/2 cup (packed) grated extra-sharp local cheddar cheese (about 8 ounces)

4 pounds local russet potatoes, peeled, cut into 1/4-inch-thick rounds

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 cup finely chopped local onion

3 tablespoons all purpose local flour

4 tablespoons (1/2 stick) local butter

3 cups local whole milk

Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and re-warm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

DESSERTS

Maple Apple Pie

6 cups peeled, sliced local apples

2-5 T Vermont maple syrup (riper apples require less syrup)

3 T  flour (Gleason Grain is 100% Localvore flour)

1 tsp cinnamon

1/4 tsp. salt

1/4 cup local apple cider

1 T  local butter

2 uncooked 9" pie crusts (or make your own pie crusts with local pastry flour and butter (or lard)

Mix together apples, flour, cinnamon, and salt and fill bottom shell. Drizzle syrup over the top, add cider, dot with butter, and cover with second pastry shell. Cut several slashes in top crust. Bake in preheated oven at 425º F for 10 minutes. Reduce heat to 375º and bake about 35 minutes. Delicious served with Butterworks heavy cream whipped to perfection!

Maple Pumpkin Pie 

From "The Official Vermont Maple Cookbook," Second Edition, published by the Vermont Maple Foundation.

1-1/3 cups cooked, mashed pumpkin or squash

3/4 cup Pure Vermont Maple Syrup (preferably Grade B )

1-1/2 cups local milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 unbaked pie shell (or make your own pie crusts with local pastry flour and butter (or lard)

2 local eggs

1 Tablespoon local flour

1 teaspoon salt

1/8 teaspoon ginger

Beat or blend all ingredients thoroughly together. Pour into unbaked pie shell. Bake in 350 degree oven 45 minutes or just until firm in the middle.  Delicious served with whipped local cream sweetened with maple syrup. (Can be baked as a pudding.)

Sun Dried Tomatoes

Sun-dried tomatoes are perfect just about anytime you want that sweet, rich, summery taste of summer! 

Sun-dried tomatoes come in two forms: oil-packed and dried. Oil-packed tomatoes just need to be drained before you use them. The dried kind need to be soaked in water and marinated in olive oil. To reconstitute the tomatoes, place them in a heatproof bowl and add boiling water to cover. Let soak for 1 hour. Drain the tomatoes well and blot dry. Toss with the olive oil.


Sun Dried Tomato Marinade 

Epicurious | June 2010

by Jim Tarantino
Marinades, Rubs, Brines, Cures & Glazes

This Italian marinade and glaze is truly all-purpose. It can be used over roasted sweet peppers, marinated mushrooms, olives, or even pizza. If the sun-dried tomatoes feel brittle, refresh them by placing them in a nonreactive bowl, add 1 cup boiling water, and let them set until plump. The parsley and basil are interchangeable, so feel free to double up based on availability and preferences. Yield: makes 1 1/2 cups 1/3 cup chopped sun-dried tomatoes 3 tablespoons brown sugar or molasses 2 cups tomato sauce 1/2 cup white wine Grated zest and juice of 1 lemon (about 3 tablespoons) 1 teaspoon dried oregano 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh flat-leaf Italian parsley 1 teaspoon crushed red pepper or red pepper flakes 1 teaspoon coarse-grain salt 1 tablespoon freshly cracked black peppercorns 3 or 4 cloves garlic, chopped 1/3 cup balsamic or red wine vinegar Combine the sun-dried tomatoes, brown sugar, tomato sauce, and wine in a small nonreactive saucepan and bring to a boil over medium heat. Immediately decrease the heat so that the sauce barely bubbles, and simmer for 1 hour, until reduced to 1 cup. Remove the mixture from the pan and cool to room temperature. Combine the tomato reduction, lemon zest and juice, oregano, basil, parsley, red pepper flakes to taste, salt, peppercorns, garlic, and vinegar in a blender or a food processor and process until all the ingredients are blended. Stored in a clean, airtight container, this will keep in the refrigerator for 2 weeks.




Mozzarella "S'mores" 

by Steven Raichlen
Beer-Can Chicken

You remember s'mores — flame-roasted marshmallows and pieces of chocolate bar  sandwiched between graham crackers. The marshmallows melted the chocolate,  creating a gooey mess that was so irresistible, you just had to eat some more.  My hors d'oeuvre version features flame-roasted mozzarella cheese, sun-dried tomatoes,  and basil squeezed between grilled bread slices or crackers. Everyone still winds up with  an irresistibly gooey mess — great party fare. Yield: Makes 16 pieces; serves 4 to 6 as an appetizer, 2 as a light lunch 16 sun-dried tomato halves 2 to 3 tablespoons extra-virgin olive oil, if needed 1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into  4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls) 16 fresh basil leaves 16 garlic rubbed grilled bread slices or 32 crackers 2 to 6 long barbecue forks or skewers Turkey Meat Loaf with Sun-Dried Tomatoes Bon Appétit | April 1991 1 pound ground turkey 1 onion, chopped 1 cup fresh breadcrumbs 1 egg, beaten to blend 1/2 cup toasted pine nuts 12 sun-dried tomatoes, reconstituted 1/3 cup milk 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled Preheat oven to 375°F. Combine all ingredients in large bowl.  Season with salt and pepper and mix well. Transfer mixture to 8 1/2x 4 1/2-inch loaf pan.  Bake until loaf pulls away from sides of pan and top is golden brown, about 50 minutes. 1. Place the tomatoes in an attractive serving bowl. 2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls  or on a platter. 3. Set up the grill for direct grilling and preheat to high. In the best of all worlds,  you'd use a charcoal grill, raking the embers into a pile at the bottom of the grill  and leaving off the grill grate. If using a gas grill, preheat it superhot. 4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly  melt the cheese. If using a gas grill, you'll need to bring it as close as possible to  the fire without touching the grate. When the mozzarella begins to melt and brown,  after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to  scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to  eat the melted cheese directly off the hot skewer — you'll burn your lips.  Top the cheese with a basil leaf and a piece of sun-dried tomato and place a  second piece of grilled bread on top. Eat at once. Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto Gourmet | July 1995 Yield: Makes 4 sandwiches For Sandwiches 3 ounces dried tomatoes (about 3/4 cup), not packed in oil a long loaf (about 20 inches) French or Italian bread about 1/2 cup basil olive pesto 6 to 8 ounces smoked chicken breast, sliced thin 1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup) BASIL OLIVE PESTO Can be prepared in 45 minutes or less. 1 large garlic clove 1 cup packed fresh basil leaves, washed well and spun dry 1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry 1/3 cup pine nuts 1/4 cup olive oil 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Make sandwiches:

In a heatproof bowl pour enough boiling water over tomatoes to cover 
and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.

Cut loaf diagonally into 4 pieces and halve each piece horizontally. 
Spread pesto on cut sides of bread and make 4 sandwiches with chicken, 
tomatoes, and arugula.

Make Basil Olive Pesto:

To a food processor with motor running add garlic and blend until minced. 
Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. 
Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead 
and chilled, surface covered tightly with plastic wrap.

Bring pesto to room temperature before using. Makes about 3/4 cup.