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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

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12 Ingredient Pumpkin Cornbread Stuffing: A Gluten-Free, Vegetarian Addition to Your Thanksgiving Table

November 27th, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Low-Calorie, North Fork, Side Dishes, Thanksgiving, Tips, Vegetarian, Winter Recipes

Gluten-Free stuffingStuffing is the cornerstone of our household Thanksgiving meal and people have strong opinions about it.  A colleague of mine (won’t disclose the name to protect the “not so innocent”) last week told me that last year his Thanksgiving last year was basically ruined because someone put giblets in the stuffing without trimming or mincing them and for him — the stuffing was ruined and with it — his Thanksgiving meal!   You may want to keep this in mind when preparing stuffing and although it is difficult to make stuffing that makes everyone happy keeping in mind the gluten-free and the vegetarians. This recipe for Pumpkin cornbread comes pretty close as it is flavorful, light, gluten-free, and vegetarian–although the carnivores at your table will surely enjoy it as well, as they can toss some killer turkey gravy on it and call it a day!
Ingredients:
Pumpkin cornbread, cubed and toasted*
1 cup of celery, finely minced
1 cup of carrots, rough chopped
1/2  cup roasted, shelled chestnuts, chopped
1//2 cup of parsley, finely chopped
1 tablespoon of fresh thyme leaves
1 cup of local mushrooms
1/2.  cup of leeks, white part, cleaned and thinly sliced
3 cups of garden vegetable stock
1 tablespoon of vegetarian seasoning like Spike
2 eggs, beaten
5 tablespoons of extra-virgin olive oil
Local sea salt

Preheat your oven to 375 degrees and butter a casserole dish. Beat two eggs together with one tablespoon of milk, and set aside.

Saute all vegetables in about 2½ tablespoons of extra-virgin olive oil, until slightly browned, then add a dash of salt to taste. In separate saucepan, saute the chestnuts and shallots in another 2½ tablespoons olive oil, until both are golden.

In large bowl, combine croutons, all cooked ingredients including the chestnut/shallot mixture, eggs and oil, then gradually add stock until the mixture becomes moist, like a bread pudding mixture.  You must taste your stuffing before baking it since that is when you can fix it.  Once it is baked, there is not much you can do.   Lastly, pour into the casserole dish and bake for up to 40 minutes or until it has risen and the top is golden brown. Allow to rest for at least 15 minutes prior to serving.

*To toast the cornbread into croutons, preheat your oven to 300 degrees. Cube cornbread in 1/2-inch cubes, then spread evenly on a baking sheet and place on a rack in the middle of the oven. Bake until the cornbread is lightly toasted and leave out to. dry overnight wthout covering.

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Turkey for Two (or four): Turkey Breast en Croute for Thanksgiving

November 27th, 2014 · 1 Comment · Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Long Island Wine, Side Dishes, Wine

I make several of these stuffed turkey breasts en Croute every year. They are great for couples or smaller families or for those of us who may be a bit more interested in the stuffing and the side more than the turkey itself.

The holy trinity on Thanksgiving is the turkey, the stuffing and the gravy and I could even live without the turkey if I have really good gravy, stuffing and all the accompaniments that you can find in our Thanksgiving 7 day countdown. However, you probably have to have a turkey unless you are specifically hosting a vegetarian Thanksgiving but in some parts of the country you may be labeled a communist!

A three-pound turkey breast will feed up to four with everyone having seconds or you can get a smaller one for two people. Just be sure to make enough stuffing, gravy and other sides. If you have a whole turkey, cut out the breasts for this recipe and use the legs and thighs for gravy and a delicious soup, sopa de tortilla, to feed a crowd over the weekend.
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Wok-Sauteed Shaved Brussels Sprouts with Chestnuts and Pumpkin Oil: Vegan and Gluten-Free Thanksgiving Side Dish

November 26th, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Holiday, Kosher, Low-Calorie, Lunch, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Winter Recipes

The amalgamations of flavors and textures on the average Thanksgiving table are endless, with sweet, savory, sour, chewy, crunchy–gravies, stuffing, dark and white meat, etc. Then you throw Brussels sprouts into the mix, with the ubiquitous accompaniment of pancetta or prosciutto, and there goes the natural nuttiness of this delicious and beneficial vegetable.

Slicing or shaving the Brussels sprouts is a practical and attractive option, and ensures that they cook quickly without being overdone. In shaved form, every leaf gets the charred flavor on the outside without the dense center, making for a lighter texture–like culinary confetti. The simplicity of these flavors make them a great conductor for a killer gravy as well.

brusselsprouts

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Easy Granola Apple Crumble

November 25th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Holiday, Low-Calorie, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

With only two days until Thanksgiving, it’s crunch time for all holiday hosts. We hope this 7-day countdown series has helped you whip your menu into shape, so that you can take a deep breath Thanksgiving morning–mimosa in hand, the Macy’s Thanksgiving Day Parade on the “telly”, and your bird in the oven.

Thanksgiving morning is a gift. It’s right up on par with Christmas morning, as far as holiday morns go–on Thanksgiving, I appreciate the peace of the morning juxtaposed by the mad dash of primping, travel, and cooking. Enjoying that quiet moment alone, or sharing a cup of tea with a loved one and watching floats go by…these are the important things.

applecrumble
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Coconut Whipped Cream: The next Level of Vegan Dessert Toppings

November 24th, 2014 · No Comments · Allergies, Christmas, Dinner, Entertaining, Events, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Thanksgiving, The baking corner, the baking corner, Travels, Vegan, Vegetarian, Winter Recipes

This recipe is perfect topping for pie, berries, or hot chocolate for your dairy-free or vegan guests. The key to this recipe is to chill and separate the cream from the thinner coconut milk, whipping the fatty part only. Vegans and omnivores alike will be grateful for this non-dairy innovation!

 

  • Refrigerate 2 14-ounce cans of full-fat coconut milk for at least 24 hours. (You must use full fat!)
  • Put your mixing bowl in the freezer 10 minutes prior to whipping.
  • Open the cans and scoop the layer of fatty cream off the top–reserve the more watery part for later use, (makes great smoothies!).
  • Whip with electric mixer for 2-4 minutes.
  • If you wish, add 1-3 tablespoons of your sweetener of choice, sweetening to taste. (Agave, maple syrup, and stevia are all great vegan sweeteners).
  • Add 1 teaspoon of coconut or vanilla extract.
  • Whip until stiff peaks form.

If you’re not going to serve the coconut cream immediately, it will last for about 2 weeks in a sealed, airtight container in the refrigerator. You can re-whip it to your liking before serving. If you are going to serve the coconut whipped cream immediately, put a big dollop on whatever you’re eating and enjoy!

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Homemade Pumpkin Pie Spice Mix: It’s the Little Things

November 24th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, City Cooking, Cocktail, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, Nut allergy, nut-free, Pasta, Side Dishes, Snack, Soups & Bisques, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

Pumpkin pie spice does many things well–it’s versatile, extensively used, and almost universally adored. It’s also incredibly easy to put together on your own with spices that you probably already have in your home. Making your own pumpkin pie spice mix allows you to control the amount of different flavors in your blend. On everything from lattes to baked good, pastas to cocktails and beyond, mix up some autumn magic of your own!

Ingredients:
2 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Gently mix all ingredients together. Store in an airtight glass jar.

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Creamy Pumpkin Pie: Gluten-free, Dairy-free and Delish!

November 24th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, North Fork, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

Although we crave the warmth and comfort of holiday favorites, there is always room for innovation as we seek to satisfy a wide range of tastes and lighter diets. However, no one is looking for molecular gastronomy at their Thanksgiving, so we need to consider tradition in our culinary ventures.

This pumpkin pie recipe satisfies the desire for the creamy, spiced, custard-like pumpkin of our childhood as well as the need to innovate and lighten up a holiday classic. Best of all, it’s made dairy-free by substituting coconut cream for dairy cream and gluten-free by substituting toasted coconut for a wheat or graham cracker crust. The updated flavor profile of this Coconut Pumpkin Pie will be sure to please both young and old palates on Thanksgiving day!

Creamy pumpkin pie with coconut cream

Creamy pumpkin pie with coconut cream

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Mashed Potatoes with Mascarpone and Chives: Perfect Mashed Potatoes for Thanksgiving Gravy

November 23rd, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, North Fork, nut-free, pescatarian, Side Dishes, Thanksgiving, Tips, Vegetarian, Winter Recipes

Sometimes, a simple recipe for a classic comfort food can be the best of all. Mashed potatoes plus gravy equals a celebration on any table, holidays or not. Creamy, savory, and smothered in gravy, having plenty of these velvety potatoes will guarantee holiday cheer for all. Serve alongside some mashed “faux-tatoes” to satisfy all of your guests’ dietary preferences.

To make your Thanksgiving prep even easier, (as it’s only four days away now!), you can make this dish up to 48 hours beforehand. Just prepare the dish up until the baking step, and keep covered and refrigerated. Another Thanksgiving dish that you can make ahead and enjoy with your guests at your leisure.

chive mashed potatoes
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Mashed “Faux-tatoes”: Low-Calorie, Vegan Cauliflower Puree

November 23rd, 2014 · No Comments · Christmas, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Greenport, Holiday, Low-Calorie, Lunch, North Fork, nut-free, pescatarian, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Winter Recipes

Holiday dishes don’t have to weigh us down, and there are a variety of ways to have all the satisfaction of a big, warm holiday meal, without all the calories that come with it. If you still want to have the gravy and a pile of mashed veggies to smother with it, a mound of this cauliflower-masquerading-as-potatoes will definitely do the trick. Light, fluffy, and full of flavor, this “faux-tato” dish definitely won’t taste like a compromise. Eat up!

mashed cauliflower
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All about the Gravy: Turkey Stock for the Best Thanksgiving Turkey Gravy

November 22nd, 2014 · No Comments · Christmas, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Holiday, Low-Calorie, Nut allergy, Soups & Bisques, Thanksgiving, Tips, Winter Recipes

My husband’s biggest complaint at holiday dinners is that there is never enough gravy. I think that for the most part, he wouldn’t even miss the turkey as long as there was enough stuffing and gravy. Great gravy is also very forgiving of the worst of turkeys, whether overcooked or under-seasoned, and it all begins with a great stock.

If you are serving a whole turkey for thanksgiving, you can use the neck and the end part of the wings, which are rich in cartilage, to begin a stock. If you are only buying parts, such as a breast or legs and thighs, you should buy some wings and the neck to make your stock. Miloski’s Poultry Farm, out here on the North Fork, is a great resource for this.

This stock, as a slurry, is what you will whisk into the drippings of your roasting pan once you have removed the whole bird to a carving board to rest. Using this technique will result in a more flavorful gravy than one made from a slurry with water. If you have the remnants of a carved turkey the day after Thanksgiving, this will result in the best stock of all.


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