Spice Route

tasting table’s november 2010 menu menu tips

MENU SERVES 8 TO 10

Pear and Bourbon Punch page 2 • Use fresh spices from a

specialty store like Penzey’s
Tandoori-Style Turkey page 3 (penzeys.com) rather than dried
for the best results.
Merguez Sausage, Fennel and Tart-Apricot Stuffing page 5
• Cooking times are often shorter
for heritage turkeys. Be sure to
Twice-Baked Potatoes with Cream Cheese and Pimentón page 7 adjust time accordingly to avoid
dry meat.
Green Beans with Miso Butter page 8

Roasted Parsnips with Wasabi and Maple Syrup page 9

Mexican Chocolate and Macadamia Tart page 10

Sponsor

Bubbly Tips from

This Tasting Table menu

comprised of seasonal recipes is
made possible by our sponsor,
Chandon.

While you create your own spice

route with family and friends this
season, enjoy the pairing tips
and other entertaining
suggestions throughout this
menu. And for more advice and
ideas, visit http://Chandon.com.
 pear and bourbon punch
MAKES 8 SERVINGS

INGREDIENTS
•
pro tip
• 4 cups cold pear juice or pear nectar
• ¼ cup fresh lemon juice • For a thoroughly chilled cocktail,
• ⅔ cup bourbon put the cider in the freezer one
• 2 tablespoons honey hour before making the punch.
• One 750 ml bottle of sparkling hard cider, preferably dry, French-style,
chilled

DIRECTIONS

In a large pitcher, combine the pear juice with the lemon juice,
bourbon and honey and stir until the honey is dissolved. Stir in the
sparkling hard cider, pour into Champagne flutes and serve
immediately.

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PAGE 2
 tandoori-style turkey
MAKES 8 TO 10 SERVINGS

INGREDIENTS

Marinade:
• 2 cups whole-milk yogurt
• 3 garlic cloves, chopped (about 2 tablespoons)
• 1 large shallot, chopped (about ¼ cup)
• ¼ cup lemon juice
• 1 tablespoon cayenne pepper
• 1 tablespoon garam masala
• 1 tablespoon Madras-style hot curry powder
• 1 teaspoon kosher salt

Turkey:
• One 10-to-12-pound fresh turkey
Sponsor
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper Bubbly Tips from

DIRECTIONS • Pair this Tandoori-Style

Turkey with Chandon
1. Make the marinade: In a blender or food processor, combine all of Brut Classic, a perfect
the marinade ingredients and blend until smooth. In a large mixing accompaniment to
bowl or roasting pan, fill a turkey-brining bag with the marinade. Set spicy food.
aside.
2. Prepare the turkey: Place the turkey breast-side down on a cutting
board. Use poultry shears to cut along both sides of the backbone
and remove. (Reserve the neck, giblets and backbone for turkey
stock.)
3. Turn the turkey breast-side up and press down firmly on the
breastbone with both hands to crack it. Place the butterflied turkey
in the brining bag with the marinade and turn to coat. Seal the bag
and refrigerate overnight or up to 24 hours.

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PAGE 3
 tandoori-style turkey (continued)
4.Preheat the oven to 425°. Remove the turkey from the bag and let
any excess marinade drip off into the bag. Place the turkey on a large
rimmed baking sheet. Season both sides with kosher salt and pepper.
Arrange the turkey breast-side up, as flatly as possible, and tuck the
wing tips under. Let stand at room temperature for 30 minutes.
5. Roast the turkey for 90 minutes, rotating the sheet halfway through
and basting several times, until an instant-read thermometer inserted
into the thickest part of the thigh registers 165°. If the wings brown
• pro tip
too quickly, wrap them with foil.
• Leftover turkey? Chop it and mix
6.Turn on the broiler and broil the turkey until the skin is nicely
with yogurt, salted cashews and
browned, about 5 to 7 minutes. Let the turkey stand for 20 minutes
golden raisins for an upgraded
before carving and serving.
turkey salad.

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entertaining tips, and more

PAGE 4
 merguez sausage, fennel and tart-apricot stuffing
MAKES 8 TO 10 SERVINGS

Sponsor
INGREDIENTS
Bubbly Tips from
• 1 tablespoon olive oil
• 1 pound merguez sausage, casings removed
• 2 ribs celery, diced (about ½ cup) • Don’t forget to toast your
• ½ yellow onion, diced (about ½ cup) guests and all that you’re
• 1 medium carrot diced (about ¼ cup) thankful for this year.
Raise a glass of Chandon
• 2 teaspoons kosher salt, divided
étoile Tête de Cuvée!
• Freshly ground black pepper
• 1 large fennel bulb--halved, cored and diced (about 2 cups)
• ½ cup dry white wine
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley
• One 1-pound loaf ciabatta bread, cut into ½-inch cubes, left overnight
uncovered on a baking sheet to dry
• ¾ cup chopped hazelnuts, toasted
• 1 cup chopped dried tart apricots
• 2 cups chicken or turkey stock-- homemade or good-quality store-
bought
• 2 large eggs
• 4 tablespoons unsalted butter (½ stick), softened

DIRECTIONS

1. In a large skillet, combine the olive oil and sausage and cook over
medium-high heat, breaking the sausage up with a spoon until
crumbled, browned and crisp, about 10 minutes. Transfer to paper
towels and set aside. Reserve 2 tablespoons of the fat in the pan and
return it to medium heat.

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PAGE 5
 merguez sausage, fennel and tart-apricot stuffing (continued)

2. Add the celery, onion and carrot to the pan and cook, stirring
frequently, until softened, about 6 minutes. Add 1 teaspoon of the
kosher salt and freshly ground black pepper. Add the diced fennel
and continue cooking until softened, another 6 minutes.
3. Increase the heat to medium-high and add the wine to the skillet.
Bring to a boil and reduce the wine by half, about 2 minutes. Remove
from the heat and stir in the chopped sage, thyme and parsley.
• pro tip
4.Preheat the oven to 400°. In a large mixing bowl, toss the bread
cubes with the sausage, vegetables, hazelnuts, apricots and ½
• This mixture--as well as the
teaspoon of the kosher salt. In a large measuring cup, combine the
sausage--can be made ahead,
covered and refrigerated
stock, eggs and remaining ½ teaspoon of salt and freshly ground
overnight.
black pepper and whisk to break up the eggs. Pour over the bread
mixture and let stand for 10 minutes.
5. Butter a 9-by-13-inch baking dish with half of the butter. Add the
bread mixture to the prepared pan and dot the top with the
remaining butter. Cover with aluminum foil and bake for 35 minutes,
then remove the foil and bake for another 25 minutes, until lightly
browned and crisp on top. Serve warm.

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PAGE 6
 twice-baked potatoes with cream cheese and pimentón
MAKES 2 DOZEN

INGREDIENTS
• pro tip
• 12 small Yukon Gold potatoes (about 3½ pounds)
• 2 tablespoons canola oil • Give these potatoes a French
• 3 large egg yolks flair by substituting Brie (rind
• ½ cup unsalted butter (1 stick), melted removed) for the cream cheese
• One 8-ounce package of cream cheese, cut into ½-inch cubes and herbs de Provence for the
pimentón.
• ¾ teaspoon smoked hot paprika (pimentón)
• 2 teaspoons kosher salt

DIRECTIONS

1. Preheat the oven to 400º. Place the potatoes on a rimmed baking

sheet and pierce each with a paring knife. Bake until tender, about 1 Sponsor

hour and 15 minutes. Leave the oven on.

Bubbly Tips from
2. When the potatoes are cool enough to handle, cut them in half
lengthwise. Scoop out and reserve the flesh. Brush the skins evenly • Rarely seen in the
with the oil; return the skins to the rimmed baking sheet. U.S., Chandon's
3. In a large bowl, pass the potato flesh through a ricer (or mash by Sparkling Red is an
hand). Add the egg yolks, melted butter and cream cheese cubes and unexpected pairing to
mix to combine. Stir in the pimentón and kosher salt. offer your guests with
thanksgiving dinner.
4.Divide the potato filling among the reserved skins. Bake until the
filling is puffed and browned, about 35 minutes. Serve warm.

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PAGE 7
 green beans with miso butter
MAKES 8 TO 10 SERVINGS

INGREDIENTS

• 3½ pounds green beans, washed and trimmed

• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ cup water
• ½ cup white wine, divided
• 2 tablespoons white shiro miso
• 2 tablespoons unsalted butter
• 1 teaspoon Kochu Jang (Korean hot bean paste) or Sriracha

DIRECTIONS

1. In a large skillet with a lid, combine the beans, olive oil, salt and
water and bring to a simmer over medium-high heat. Cover and
cook for 15 minutes, stirring the beans twice so they steam evenly.
2. Remove the lid and continue to cook until the beans are softened,
about another 10 minutes. Transfer the cooked beans to a platter.
Keep the skillet over medium-high heat.
3. Add a ¼ cup of the white wine to the skillet and reduce by half,
about 2 minutes. Add the miso and butter and whisk into the
reduced wine until combined. Add the remaining ¼ cup of white
wine and hot bean paste and whisk again. Bring the sauce to a boil
and reduce until thickened slightly, about 1 minute. Pour the sauce
over the green beans and serve warm.

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PAGE 8
 roasted parsnips with wasabi and maple syrup
MAKES 8 TO 10 SERVINGS

INGREDIENTS

• 4 pounds parsnips--peeled, quartered, tough cores removed and cut into

2-inch sticks
• 2 tablespoons canola oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons maple syrup
• 1½ teaspoons wasabi (powdered)

DIRECTIONS

1. Preheat the oven to 425°. On a large rimmed baking sheet, arrange

the parsnips in a single layer, drizzle with the oil and sprinkle with
the salt and pepper. Roast the parsnips until they begin to soften and
brown, about 20 minutes. Stir and continue cooking until the
•
pro tip
parsnips are nicely caramelized, about another 15 minutes.
2. Meanwhile, in a measuring cup, stir the maple syrup with the wasabi.
• Coat the measuring cup with
nonstick cooking spray before
Pour the mixture over the cooked parsnips, tossing to coat, and
you add the syrup; it will make
return to the oven until the syrup is bubbling, about 5 minutes
cleaning up easier.
longer. Transfer the parsnips to a platter and serve warm.

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PAGE 9
 mexican chocolate and macadamia tart
M A K E S O N E 1 1 - I N C H TA R T

Sponsor

INGREDIENTS
Bubbly Tips from
Tart crust:
• 6 tablespoons cold unsalted butter, cut into ½-inch cubes • Chandon étoile Rosé is a
• ⅓ cup sugar classic accompaniment
• 1¾ cup all-purpose flour to desserts of all kinds.
• Pinch of salt Pair it with this Mexican
• 2 large egg yolks Chocolate and
Macadamia Tart for an
Tart filling: unexpected
• 1½ sticks unsalted butter, melted and cooled counterpoint to the
• 2 large eggs dessert’s rich
• 1 cup sugar chocolate notes.
• ½ cup all-purpose flour
• ¼ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground nutmeg
• 1 cup bittersweet chocolate chips
• 2 cups whole unsalted macadamia nuts (about 10 ounces)

DIRECTIONS

1. Preheat the oven to 400°. Make the tart crust: In a food processor, • pro tip
combine the butter, sugar, flour and salt and pulse for 15 seconds • Make the tart one day ahead for
until the mixture forms pea-size clumps. Add the egg yolks and pulse the best results; the filling sets
again until a crumbly dough forms. Transfer to an 11-inch tart pan completely and the flavors meld
with a removable bottom. Press the crumbs into the bottom of the overnight.
pan and up the side to form a tart crust. Freeze the crust for 20
minutes.

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PAGE 10
 mexican chocolate and macadamia tart (continued)

2. Meanwhile, make the tart filling: In a mixing bowl, combine the

melted butter, eggs and sugar and whisk well. Add the flour, salt,
cinnamon, allspice and nutmeg and whisk to combine. Stir in the
chocolate chips and pour into the chilled tart crust. Sprinkle the
macadamias evenly over the top of the filling.
3. Bake the tart for 10 minutes, then lower the heat to 350°. Continue
baking until the nuts and crust are browned, the filling is firm and
the chocolate has melted, another 30 minutes. Transfer the tart to a
baking rack and cool completely. Remove tart ring and serve at room
temperature.

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PAGE 11