Thanksgiving is without a doubt one of the country's favorites holidays. Every American holiday features food as an accessory, but Thanksgiving is all about the food. Well, gratitude as expressed through food, which is even better. We enjoy the menu planning as much as the meal itself, and the Thursday kitchen marathon with friends and family is our ideal way to spend a day.
Our Katchkie Farm CSA Thanksgiving Cookbook pulls together sumptuous recipes from our farm and friends, plus tips for those ominous Tupperware containers of leftovers come Black Friday. We have creative, warming dishes for every stage of your meal, as well as a couple of cocktails to sip all evening.
What’s especially great about this collection is how it highlights the harvest. Hardy winter vegetables have a bad reputation for being dense and bland. We show how these vegetables can be dressed up for a Thanksgiving feast, infusing rich farm flavors into the most important meal of the year.
Below are a few of our essential CSA Thanksgiving Cookbook recipes. To receive the entire catalogue of delicious inspiration, sign up for the Katchkie Farm monthly newsletter by emailing us and we'll send you the farm-centric Cookbook shortly!
Gone Apple Picking
1.5 oz rosemary-infused vodka (about 3 springs of rosemary in 1 bottle of vodka - we like using core apple vodka from upstate NY)
3 oz apple cider (make sure to use local cider from your Greenmarket!)
1 oz lemon juice
Splash of ginger beer
Pour all ingredients over ice in a rocks glass. Add the splash of ginger beer right before serving. Garnish with a fresh rosemary sprig.
Radishes with Whipped Lemon-Thyme Butter
Raw radishes and butter are a classic combination and make for a great pre-meal snack. The addition of extra virgin olive oil keeps the butter spreadable even when it is chilled.
1 stick of chilled unsalted butter
1/3 cup good quality extra virgin olive oil
1 tsp lemon zest
1 tsp picked thyme leaves
1 tsp sea salt
2 bunches radishes with the tops on
In a stand mixer, whip the butter on high until it is light and fluffy. Slowly drizzle in the olive oil until it is fully integrated. Stir in the lemon, thyme, and salt and reserve in the fridge until needed. To serve, place the butter in a small ramekin and surround with the fresh radishes and a small dish of sea salt.
Whole-Roasted Maitake Mushrooms with Vegan Demi Glace
There's no reason why our vegetarian and vegan friends shouldn't get the pleasure of coming to the table to cut into a large roast and spooning a rich sauce over it. In this recipe we roast maitake (hen of the woods) mushrooms whole until they are deeply caramelized and serve it with an extremely savory sauce made from mushrooms and other umami-rich foods. Note: maitake mushrooms can be found at most well stocked supermarkets or Whole Foods.
Photo courtesy of Forager Chef.
2 whole maitake mushrooms. about 3-4 inches wide, cleaned of any dirt
4 garlic cloves, smashed
3 tablespoons vegetable oil
For the demi-glace:
1 cup dried mushrooms (shiitake, portobello, or porcini)
1 tablespoon olive oil
1 leek, chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 ½ Tbs. all-purpose flour
1 Tbs. tomato paste
4 cloves garlic, minced (4 tsp.)
4 cups low-sodium vegetable broth
1 cup dry red wine
¼ cup dry sherry or Madeira
2 teaspoons of Brag's Liquid Aminos or dark soy sauce
6 whole peppercorns
4 sprigs thyme
2 bay leaves
1. Preheat an oven to 400F degrees. Bring 1 cup of water to a boil and pour it over the dried mushrooms. Meanwhile in a large sauce pot place 1 tablespoon of olive oil, leeks, carrots, and celery, and saute over medium high heat until the vegetables begin to caramelize, about 10 minutes. Add the tomato paste and flour and continue cooking until the paste begins to turn brown and start to smell sweet. Add the mushrooms and their liquid, garlic, and sherry, and cook until almost dry. Add the Brag's and red wine and cook until almost reduced.
2. Add the vegetable stock, peppercorns, thyme, and bay leave, and bring to a boil. Turn the heat to medium and simmer until the sauce is reduced by 2/3 or is the texture of a slightly thickened sauce. Strain the sauce through a fine mesh strainer and adjust the seasoning if needed. Reserve in a warm place.
3. Meanwhile, heat a large skillet over medium heat with 3 tablespoons of vegetable oil. When the oil is hot add the maitake mushrooms and sear on one side, without moving it, until it is dark brown, about 8-10 minutes. Turn the mushrooms over and sear on the other side for 3 minutes. Add the garlic to the pan and place it the oven until the mushrooms are fully tender, about 15-20 minutes. When the mushrooms come out of the oven drain them on paper towels and season with sea salt. To serve, place the mushrooms on a serving dish and spoon over the demi-glace.
Roasted Jerusalem Artichokes and Cipollini
Jerusalem artichokes are a nutty alternative to roasted potatoes. In this recipe the Jerusalem artichokes (also known as sunchokes) are enhanced by the addition of sweet and sour onions cooked in vinegar.
1 lb Jerusalem artichokes, peeled and cut into 1-inch pieces
20 cipollini onions, cut into quarters
2 tablespoons olive oil
3 garlic cloves, minced
4 tablespoons white balsamic vinegar
4 tablespoons minced flat leaf parsley
Sea salt, to taste
Preheat the oven to 450F degrees. Toss the Jerusalem artichokes and cipollini onions with the olive oil in a roasting pan. Reduce the heat to 400F degrees. Scatter the garlic on top and roast in the oven until tender, about 20 minutes, tossing at least once about halfway through; the Jerusalem artichokes should be tender and the onions nicely browned. Transfer the vegetables to a serving dish and toss them with the vinegar and parsley, and season with salt and pepper to taste.
In our minds there's a spot for one more sauce/relish on the Thanksgiving table. This sauce is a great contrast to many of the heavier and richer foods oven served during a traditional Thanksgiving meal.
2 packed cups of parsley, washed and finely chopped
1 tablespoon finely minced shallots
1 clove of garlic, grated on a microplane or box grater
3 teaspoons white wine vinegar
1 tablespoon extra virgin olive oil
Sea salt, to taste
Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.
Brussels Sprouts with Butternut Squash and Apples
2 cups Brussels sprouts, trimmed and halved or quartered, depending on their size
2 cups peeled and cubed butternut squash
2 cups (2 large) apples, roughly cubed
1 shallot, diced
2 tablespoons olive oil
Salt and freshly ground pepper
1 tablespoon maple syrup
Preheat the oven to 375 degrees.
Toss the Brussels sprouts, squash, apples, shallot and olive oil in a large, shallow, baking dish. Season with salt and pepper.
Place the dish in the oven and bake until the vegetables and apple are wrinkled and slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to one hour.
Pumkpin Spiced Semifreddo with Salted Carmel Sauce
This dessert has all of the traditional flavors that we associate with Thanksgiving, just presented in a different way. Feel free to make this recipe a few days away and reserve it in the freezer until the day-of.
For the pumpkin puree:
1 cup pumpkin (or any winter squash), peeled and cut into 1/2 inch cubes
1/2 cup sugar
For the salted caramel sauce:
¼ cup water
4 tablespoons unsalted butter
1 cup heavy cream
½ teaspoon vanilla extract
1¼ teaspoons sea salt
For the semifreddo:
1 cup pumpkin puree (see above)
1 cup heavy cream
3 tablespoons mild honey
1 tablespoon molasses
2 tablespoons sugar
2 tablespoons water
3 large egg yolks
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
¼ teaspoon ground ginger
1 cup gingersnap cookie crumbs
¼ cup salted caramel sauce (see above)
For the pumpkin puree bring 2 cups of water to boil and add the sugar and pumpkin. Simmer until the pumpkin is completely tender. Drain the water and transfer the pumpkin to a blender. Blend until completely smooth (you may need to add a tablespoon of water to get it moving). Reserve in the refrigerator until needed.
For the salted caramel sauce mix together the cream and vanilla and set aside. Using a heavy bottomed sauce pan heat the sugar and water over medium-high heat until the sugar turns dark-golden brown. Remove from the heat and carefully mix in the butter and half of the cream. Note: the mixture will steam and bubble so use a towel for your stirring hand. Add the remaining cream and salt and reserve at room temperature until needed.
Using a whisk beat the cream until soft peaks and reserve in the refrigerator until needed. In a small sauce pan mix together the honey, molasses, sugar, and water. Bring the syrup to a boil over medium heat and heat until a thermometer reads 238F.
Meanwhile, place the egg yolks in a large bowl and lightly beat. While whisking the yolks, slowly drizzle in the hot syrup until the syrup is fully incorporated and the yolks are cool and airy. Mix in the pumpkin puree and spices to the yolks. Working in thirds, slowly fold in the whipped cream until the entire mixture is homogenous.
Line a loaf pan with plastic wrap and cover the bottom with a third of the gingersnap cookie crumbs. Pour half of the semifreddo base into the loaf pan and cover with another third of the crumbs and about 1/4 cup of the salted caramel sauce. Top with the remaining base and crumbs. Cover the top with plastic wrap and place in the freezer for at least 3 hours. To serve, invert the loaf pan and remove the plastic wrap. Run a knife under hot water and cut the semifreddo into 1 inch slices. Top with more caramel sauce and enjoy.
Pear, Apple, and Cranberry Oatmeal Crisp
When the weather starts to get cold, we can’t think of a better dessert than a seasonal fruit crisp to warm us up. In this recipe we use pears, apples, and cranberries, but you can substitute any fruit you like.
6 Bosc pears, peeled, cored, and chopped
6 Granny Smith apples, peeled, cored, and chopped
1 cup fresh cranberries (optional)
¼ cup sugar
1/2 cup brown sugar
2 cups quick cooking oatmeal
1/3 cup pumpkin seeds (optional)
1 stick salted butter, melted
1 cup whole-wheat flour
Preheat the oven to 350°F.
In a large-mixing bowl, toss together the pears, apples, cranberries, and sugar. Transfer to a 9-inch rectangular baking dish. In a medium-mixing bowl, toss together the oatmeal, pumpkin seeds, flour, and brown sugar. Add the butter and stir until evenly distributed. Top the tossed fruit with the oatmeal mixture, spreading evenly across the top. Bake until the fruit filling is soft and the topping is golden, about 40 minutes.