PLATTER UP: A cheese plate makes for easy entertaining. | 2D
The Paducah SunTaste | Wednesday, November 9, 2011 | paducahsun.com Section D
Associated Press This turkey recipe uses minced fresh sage blended with softened butter, which is rubbed both under and over the bird’s skin. TTurkey,urkey, sagesage makemake a greatgreat ppairingairing
BY ALISON LADMAN Sage roasted turkey Heat the oven to 350 F. Place to keep warm. Associated Press and gravy the onion and carrot in the bot- In next week’s Remove and discard the onion imple, beautiful and won- Start to finish: 3 to 4 hours tom of a large roasting pan. Fit Taste and carrot pieces from the pan. derfully scented. Makes a 12- to 14-pound turkey the roasting pan with a rack. Place the pan over medium-high S That was the goal with with gravy In a small bowl, mix together Add a little sweet and a little heat on the stovetop (it may rest this recipe for sage-infused 1 large yellow onion, cut into the butter, salt, pepper and heat to your Thanksgiving over more than one burner, if roasted turkey. We get the bold chunks minced sage. Gently loosen the meal with brown surgar and so, turn on both) and add the fl avor of sage into the turkey two 1 large carrot, cut into large skin of the turkey and massage spices. wine. Scraping the bottom of the ways. First, we add minced fresh chunks some of the butter under the pan to loosen any browned bits, sage to softened butter, which 1⁄2 cup (1 stick) butter, room skin on the breasts and legs of bring the juices to a simmer. then is rubbed both under and temperature the turkey. Massage more of the and roast for 1 hour. Remove In a small bowl, whisk to- over the bird’s skin. 2 teaspoons salt butter on the interior of the cav- the foil and roast for another gether the broth and fl our. Then we inserted whole fresh 1 teaspoon ground pepper ity, as well as on the outside of 1 to 1 1⁄2 hours, or until the While stirring continuously, sage leaves under the skin. As 1⁄4 cup minced fresh sage, the skin all over the bird. breast meat reaches 160 F and pour the broth mixture into the the turkey roasts and the skin plus 12 whole leaves Place the 12 whole sage leaves the thickest part of the thigh pan. Bring to a boil and stir for becomes translucent, those 12- to 14-pound turkey under the skin of the turkey in reaches 170 F. 3 minutes. Adjust the seasoning leaves crisp in the melting fat 1⁄2 cup white wine various spots. Place the turkey Remove the rack and turkey with salt and pepper as needed. and create a beautiful pattern 2 cups chicken or turkey broth in the roasting pan on the rack, from the roasting pan and cover Strain the gravy, if desired. Serve under the skin. 1⁄4 cup all-purpose flour breast side up. Cover with foil with foil and a few kitchen towels alongside the turkey. Sage ties together a trio of Thanksgiving sides BY MICHELE KAYAL Sage vinaigrette Associated Press Sage is one of those herbs In a blender, combine 1⁄2 cup chefs love to love. With its extra-virgin olive oil, 1⁄4 cup red earthy, peppery perfume and wine vinegar, 1⁄4 cup orange juice, textured leaves that fry crisp 6 chopped fresh sage leaves, 1 like chips or saute soft like blan- teaspoon minced fresh thyme, 1 kets, it offers a range of savory teaspoon minced fresh oregano, sensations that can help pull and salt and pepper to taste. together an elegant Thanksgiv- Blend until smooth. Serve with ing menu. your favorite greens. Serves 12. Sage is beloved around the world for its heady aroma and Peppered sage cornbread its ability to coax depth from nearly any ingredient. Primarily Prepare boxed cornbread mix known for the way it enhances according to package directions. different meats — the veal and Add 2 tablespoons of minced pork saltimbocca of Italy, the fresh sage and 1 teaspoon ground ham of Germany, even mutton black pepper. Bake as directed. in the Balkans — it also stars in Serves 12. vegetable dishes like minestrone soup. Marinades are made from Associated Press Associated Press Associated Press Cranberry sage stuffing it, cheeses are studded with it, Serve this sage vinaigrette with Peppered sage cornbread Cranberry sage stuffing is com- teas in China are brewed from it. your favorite greens. starts with a simple boxed corn- bined with a 12-ounce bag of In a large skillet over medium- stuffing mix before serving. The British pair sage with bread mix. high, heat a splash of oil. Saute onions to fl avor poultry and “It’s almost effervescent, it has 1 chopped yellow onion, 1 diced sausage. Sound familiar? Think a great pronounced fl avor,” says ing, like cinnamon, star anise,” dients, but a slave to none, its carrot, 1 diced celery stalk and 2 traditional stuffi ng with sau- Scott Drewno, executive chef of Drewno says. “Those are spices instantly recognizable taste can tablespoons minced fresh sage. sage and sage, or the one here The Source in Washington. And and herbs that are warming. put a distinctive stamp on your Add 1⁄2 cup dried cranberries with cranberries; creamy and its ability to complement the They’re ideal for the fall and the holiday meal. and 1⁄2 cup orange juice. Simmer crisp roasted potatoes peppered other fl avors of the season make winter.” “It’s unusual,” says Niki until the orange juice is mostly with sage; and a golden turkey it a perfect choice for Thanksgiv- Sage also has the distinc- Segnit, author of “The Flavor evaporated. Stir into a 12-ounce dappled with the almond-shaped ing. tion of being both versatile and Thesaurus.” ‘‘It doesn’t taste like bag of stuffi ng mix, then prepare leaves. “It’s an herb that’s warm- unique. A friend to many ingre- anything else.” according to package directions. 2D • Wednesday, November 9, 2011 • The Paducah Sun Taste paducahsun.com Platter up! Cheese makes for easy entertaining BY LISA ABRAHAM cheese you will need. their distinction, which, as and Liz Thorpe suggest picking fruit are all great, traditional McClatchy-Tribune News Service D.J. Shisler, owner of Shisler’s Shisler said, is a major point. cheeses from the following seven choices. A cheese platter is a staple of Cheese House in Copley, Ohio, When making your selections, groups: fresh, bloomy (like Brie But Shisler said other condi- home entertaining, but spending said the number of guests you Shisler said the main goal is or Camembert), washed rind ments, such as fi g spread or mus- a little extra time at the cheese will be serving helps to deter- offering a variety of tastes and (like Taleggio), semisoft, fi rm, tards, go well with cheese. Honey shop can help you create a board mine this, as well as whether the textures. hard and blue. A good cheese is another unexpected accompa- that rises above the average cheese will be one of the main “Make sure that every cheese shop will have a variety of each. niment that can be drizzled on lump of cheddar. offerings. you put on that platter is differ- Even if you just select three blue or other sharp cheeses such Cheese is probably the easi- If you’re having just a wine ent and distinguishable,” he said. types of cheese, make sure they as goat cheese, he said. est appetizer to serve because it and cheese affair, plan on about Cheeses come from three main are each from a different group. Grapes, pears, apples and fi gs requires no preparation and is 4 ounces of cheese per person. groups — cow’s milk, goat’s milk, Once you make your selec- help to round out the platter. universally enjoyed. (There’s a If the cheese platter is one of and sheep’s milk. The best plates tions, arrange them on a platter When it comes to serving, al- reason why you see it at every several offerings, then no more offer a combination of the three. in a clockwise position, starting ways make sure that cheese has party.) than 2 ounces per guest. You can also pick a theme for with the mildest and ending with been allowed to sit at room tem- When putting together a Next consider how many dif- the platter, serving all French the strongest. perature for at least half an hour cheese platter, there are no rules, ferent types of cheese to use. cheeses, all Spanish or all Italian, Selecting the right accompani- or even an hour before serving. but there are a few guidelines You’ll want at least three, but for example. ments to go with the cheese is as Shisler said cheeses won’t spoil that can help make the presenta- never more than six. In “The Murray’s Cheese important as choosing the cheese that quickly and the difference tion both tasty and interesting. If you have more than six Handbook” (Broadway Books, itself. Dried cured meats, olives, in taste between cold cheese and First, consider how much kinds, the cheeses start to lose 2006), authors Rob Kaufelt nuts, bread and dried and fresh room temperature is remarkable. Dessert combines cheesecake, apple tart BY ALISON LADMAN Associated Press One part fruit tart, one part cheesecake, this rich and creamy Thanksgiving dessert is entirely deli- cious. We use a cheesecake- like cream cheese base to fi ll a simple sweet tart crust. Then we top that with a sauce made from sauteed apples and golden raisins sweetened with brown sugar. The result is rich, but lighter than a traditional full-on cheese- cake. It’s the perfect end to Thanksgiving. Harvest apple cheese tart
Start to finish: 1 hour McClatchy-Tribune News Service Servings: 8 Any pumpkin can be used to make pumpkin dishes, like For the crust: this pumpkin soup, but field pumpkins (used to make 11 ⁄2 cups all-purpose jack-o’-lanterns) aren’t recommended. flour 3⁄4 cup granulated sugar 1⁄2 teaspoon salt 8 tablespoons (1 stick) Cooking with pumpkin cold unsalted butter, cut up 2 tablespoons cold raises some questions water BY BILL DALEY and fi brous and lack the For the filling: McClatchy-Tribune News Service soluble solids (starch and Two 8-ounce packages Q: Are all pumpkins ed- sugar) that make squashes cream cheese, softened ible? I have this wonderful delicious. Some of the pie 1 teaspoon cinnamon pumpkin soup recipe. It pumpkins are fi ne and 1 teaspoon vanilla ex- calls for a 7-inch Cinderella sweeter. My favorite pie tract pumpkin, but if I cannot pumpkin is Winter Luxury 1⁄4 teaspoon nutmeg fi nd that, I want to know Pie.” 1 tablespoon cider vin- if I would be safe with any You could try a squash. egar other pumpkin. “Far better to set a table 1⁄2 cup powdered sugar A: “A pumpkin is always, (and bake a pie or make Associated Press For the topping: Harvest apple cheese tart is a rich and creamy Thanksgiving dessert that’s one and by defi nition, round- soup) with the starchy, 2 Granny Smith or part cheesecake, one part apple pie and entirely delicious. fruited and edible,” says dry, thick, fl aky, fl oury, Golden Delicious apples, Amy P. Goldman, author of melting, nutty and fi ne- peeled, cored and sliced To make the crust, in golden and the center is dium-high heat, combine “The Compleat Squash: A textured winter squashes 1⁄2 cup packed brown a food processor, pulse slightly fi rm to the touch. the apple slices, brown Passionate Grower’s Guide (mature fruits) of Cucur- sugar together the fl our, sugar Cool on a wire rack. sugar, salt, cinnamon, to Pumpkins, Squashes bita maxima and Cucurbita 1⁄4 teaspoon salt and salt. Add the butter, While the crust cools, vinegar and raisins. Cook and Gourds.” moshata and some of the 1⁄2 teaspoon cinnamon then pulse together, add- prepare the fi lling. In the until the apples are ten- Goldman says a pump- better Cucurbita pepos,” 1 teaspoon cider vin- ing cold water, as needed, bowl of an electric mixer, der, about 5 minutes. In a kin doesn’t have to be she writes. egar until a meal forms that beat together the cream small bowl, stir together orange; it can be white, These include Buttercup, 1⁄4 cup golden raisins sticks together easily when cheese, cinnamon, vanilla, the cornstarch and water. blue or burnt sienna. Hubbard (golden, blue or 2 tablespoons corn- you squeeze it. nutmeg, vinegar and pow- Add this mixture to the “We’ve got blinders on green), Delicious, Sibley, starch Press the mixture into dered sugar until smooth. skillet, stirring constantly if all we use in cookery are any Australian Blues, Kab- 2 tablespoons water the prepared tart pan, Spoon the mixture into until the mixture is thick- the common fi eld and pie ocha (my personal fave), 1⁄2 cup toasted walnuts making sure to press the the cooled tart shell and ened, about 2 minutes. pumpkins,” she writes in Musquee de Provence, dough up the sides. Prick smooth the top. Refrig- Remove from the heat an email. Canada Crookneck, St. Heat the oven to 375 F. the bottom of the crust erate while making the and allow to cool slightly. “I would not recommend Petersburg and Butternut. Coat a 9-inch removable- with a fork. Bake for 15 to topping. Spoon the apples over the using a jack-o’-lantern “For gnocchi, the best bottom tart pan with bak- 20 minutes, or until the To make the topping, in top of the tart. Sprinkle (aka, fi eld pumpkin) in squash is Marina di Chiog- ing spray. edges just start to turn a medium skillet over me- with walnuts, if using. cookery. They’re coarse gia,” she says.
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