COCONUT-GINGERSNAP SWEET POTATO PIE

Coconut-Gingersnap Sweet Potato Pie (serves 12)

• For the Filling
• 2 pounds sweet potatoes (about 2 large)
• 3/4 cup canned coconut milk
• 3/4 cup light brown sugar
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• For the Crust
• 1 1/4 cup ground gingersnap cookies (about 25 cookies)
• 1/3 cup shredded unsweetened coconut
• 4 tablespoons melted butter

Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.

Meanwhile, to make the crust, stir together gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.

To finish making the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined. 

Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

Courtesy of wholefoodsmarket.com

SPICED CRANBERRY SAUCE WITH CHARDONNAY AND ORANGE ZEST

Spiced Cranberry Sauce with Chardonnay & Orange Zest (serves 8-10)

• 10 ounces (about 3 cups) fresh or frozen cranberries
• 1 cup dry chardonnay
• 1/3 cup sugar
• 1 teaspoon orange zest
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

Courtesy of wholefoodsmarket.com

SAVORY CHEESE, CRANBERRY AND HERB MINI MUFFINS

Savory Cheese, Cranberry & Herb Mini Muffins (makes 30-26)

• 1/4 cup canola oil
• 1/2 cup chopped green onions
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• Generous pinch of cayenne
• 1/2 cup dried cranberries
• 1 cup grated sharp cheddar cheese
• 1 egg, beaten
• 1 cup low-fat milk

Preheat oven to 400°F. 

In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside. 

In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.

Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Courtesy of wholefoodsmarket.com

ROASTING YOUR TURKEY - GOLDEN ROASTED TURKEY

Golden Roasted Turkey (serves 10-14)

1 (18 pound) whole turkey, neck and giblets removed
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 cup dry white wine (I always use Albariño, its a delicious Spaniard selection)

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and 1 sprig of rosemary. Scatter the remaining vegetables, rosemary and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

BRINING YOUR TURKEY - CITRUS TURKEY BRINE

One of the easiest and tastiest ways to attain a brag-worthy turkey is by preparing it ahead of time and beginning with a great brine. This adds to the overall flavor of the meat and most importantly to the juiciness of your turkey.

Citrus Turkey Brine

1 cup salt

1 lemon, cut into wedges

1 orange, cut into wedges

1 medium onion, cut into wedges

3 cloves garlic

4 bay leaves

1 tablespoon dried thyme

1 tablespoon ground black pepper

1 1 /2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. 

Discard brine after removing turkey.

Photo Courtesy of joeysplanting.com