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

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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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Holiday Spiced Cranberry Sauce with Local Honey: Giving Thanks for Cranberry Sauce

November 21st, 2014 · No Comments · Allergies, canning, Christmas, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, North Fork, Preserves, Side Dishes, Thanksgiving, Travels, Vegetarian, Winter Recipes

Native Americans used the cranberry for numerous things, from the medicinal to the preservation of meat. From them, the early settlers learned to use the fruit, and cranberry sauce may have been one of their first culinary ventures in the sweet and sour. Nowadays in America, cranberry sauce, like gravy, is one of the quintessential turkey accompaniments that no Thanksgiving dinner can go without.

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Gluten-Free, Vegan, Spicy Thai Snack Mix: Start Your Thanksgiving Right

November 21st, 2014 · No Comments · Allergies, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Kosher, Low-Calorie, New Year's, New York City, North Fork, Snack, Vegan, Vegetarian

By Shannon Voelkel
Contributing Editor

It’s official–less than one week to Thanksgiving. Yesterday, we here at Seasonedfork extolled to you the virtues of planning and preparing as much of your Thanksgiving meal as possible, starting with some Herb-Roasted Olives to keep on hand as nibbles.

It’s always good, as a host, to have out at least a couple of homemade bites for your guests to nosh on. This is especially true for occasions such as Thanksgiving, a holiday on which the only thing people overdo more than eating is drinking, if your family is anything like mine. These delicious snacks let your guests know that you’re really putting in the effort to give them a nice experience, with the added bonus of soaking up enough alcohol to keep people from careening through windows, or from pushing someone out one after a loud and angry discussion about politics. Having plenty of food for everyone ensures that everyone makes it to the table.

The nice thing about snack mixes like these is that they’re highly customizable–don’t like cashews? Leave them out! Not big on spicy foods? Decrease the amount of wasabi peas and sambal oelek! This recipe can be tailored to any and all palates or sensitivities. This weekend on the North Fork, pick up some Leaf Pile Ale from Greenport Harbor Brewery to match with the spice of the mix, and really wow your guests.

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Herb-Roasted Olives and More: The Lighter Side of Thanksgiving Hors d’oeuvres

November 20th, 2014 · No Comments · Allergies, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Holiday, Low-Calorie, nut-free, Side Dishes, Snack, Thanksgiving, Tips, Vegan, Vegetarian

The traditional Thanksgiving spread is myriad and sundry, encompassing a great range of tastes–both literally and figuratively. Preparing requires dedication, and in the modern holiday, with the added palates of our vegetarian, vegan, gluten-free, or food-allergic guests, the Thanksgiving meal has new challenges.

Thanksgiving is only seven days away now, and the best way to plan is to start with some old fashioned lists. Names of guests, time you want to serve, dishes you want to cook, dishes that others should bring, and, (perhaps most importantly), what you want to pour. A week is plenty of time to give yourself a minimally stressful experience, so start finalizing your menu today if you haven’t already. If you do all the shopping this weekend and make a dish or two per day, you’ll be ready to greet your guests on Thanksgiving–smiling, glass of wine in hand.

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On Seasonedfork, we’ll be counting down to Turkey Day with a series of posts designed to help ease you into your holiday prep, and we’re sharing our Thanksgiving menu with you–starting with this recipe for Herb-Roasted Olives, an easy make-ahead hors d’oeuvre that checks off all the boxes–vegetarian, vegan, gluten-free, and delicious. Tomorrow, look for our recipe for gluten-free Thai-spiced snack-mix–guaranteed better than anything you’ll find in a bag or a box.

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Gluten-Free Pumpkin Cornbread

November 15th, 2014 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Kosher, Low-Calorie, New York City, North Fork, Preserves, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

With less than two weeks to Thanksgiving, the anticipation of the holiday overwhelms me with both happiness and a bit of angst. Who’s coming? Who’s vegetarian, who’s gluten-free, and what can I make to please every palate?

pumpkin cornbread

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Nut-Free, Nutty Pumpkin Seed Oil

November 15th, 2014 · No Comments · Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Greenport, Long Island Wine, Lunch, New York City, North Fork, Spring Recipes, Summer Recipes, Tips, Vegan, Vegetarian, Winter Recipes

Pumpkins are so versatile and the perfect fruit for a sustainable kitchen, where even the seeds won’t go to waste.  The meat can be used to make a puree that can then be used as a pie filling or base to delicious donuts, the seeds can be roasted for a perfect snack, and using the seeds, you can make pumpkin oil.

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Remove all the pulp from your pumpkin and rinse the seeds quickly (careful to not saturate with water or the seeds will not be crunchy). Discard the pulp or use for compost.

pumpkin pulp

Dry the seeds and spread out on a cookie sheet.  Drizzle with 1/4 cup of extra virgin olive oil and roast for 10 to 12 minutes at 375 degrees to golden brown.

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Remove the pan from oven and salt the seeds immediately.  Scoop from the pan once cooled and place in Tupperware container. Pour remaining oil into an oil bottle to use for baking or for salads.  It has a rich golden color with a nutty flavor without the nuts.

To make a snack out of the seeds, toast in a pan with some smoky Spanish paprika and serve atop some sautéed kale or a winter salad.

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Gluten-Free, Vegan, and Delicious: Pumpkin Latte Crullers

November 10th, 2014 · No Comments · Allergies, Breakfast, Brunch, canning, Christmas, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Greenport, Holiday, Kosher, Low-Calorie, Lunch, New York City, Preserves, Thanksgiving, the baking corner, Tips, Travels, Vegan, Vegetarian, Winter Recipes

The holiday season is officially upon us. Thanksgiving, Hanukkah, and Christmas are fast approaching and friends and family begin to gather round. Preparing to host these holiday visits, although they are a joy and a blessing, can be stressful and take a toll on even the most gracious of hosts. Save yourself from some of the holiday stress by preparing your morning meal ahead of time–breakfast is a meal that can be set out the night before in a self-serve, mini buffet-style for you and your guests’ leisurely consumption.

pumpkin cruller

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Do it Yourself: Fresh Pumpkin Purée

November 9th, 2014 · No Comments · Breakfast, Brunch, canning, Christmas, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Holiday, Low-Calorie, North Fork, Pasta, pescatarian, Seafood, Side Dishes, Soups & Bisques, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

Shannon Voelkel
Contributing Editor
Seasonedfork.com

Pumpkin dishes are one of the sure heralds of fall and the holidays–between the coffee, the beer, the baked goods, and all the rest, it almost seems impossible not to enjoy pumpkin in some way. Here on the North Fork, visitors and locals alike swarm the farm stands and fields in search of the bright orange squash and all the fall festivities that come with it.

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Photo by Doug Young.

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Taste North Fork: Plan your Holiday Table this Weekend in Wine Country

November 6th, 2014 · No Comments · Allergies, Brunch, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Greenport, Holiday, Kosher, Long Island Wine, New York City, North Fork, Scallops, Seafood, Thanksgiving, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

This weekend is the Taste North Fork Festival Weekend, the ultimate foodie event on the North Fork of Long Island.  Ride free Hampton Jitney shuttles and hop on and off buses to and from the vineyards, farms, farm stands, and restaurants, and enjoy the day buying wine for your holidays, fillings for your Thanksgiving pies, and other additions for your holiday table.

farm stand pumpkin pie

Try one of my favorite simple, quick pie crust recipes. While you are out on the North Fork this weekend, you can shop for your fillings with a glass of North Fork wine in hand!
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Post Halloween Pumpkin Scones with Cinnamon Butter

November 2nd, 2014 · No Comments · Allergies, Brunch, canning, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Holiday, Kosher, Lunch, New York City, North Fork, Preserves, Snack, Thanksgiving, the baking corner, Tips, Vegetarian, Winter Recipes

The colors of the North Fork tell me that we are in the height of the harvest season–from the various squash, piled high on the stands, to the vibrant turning of the leaves still on the trees, the reds, oranges, and yellows of the landscape all point towards the bounty of fall. All the way from Aquebogue to the Village of Greenport, the fields are dotted with all sizes and types of pumpkins. Sugars, Hubbards, Turbans, Carriages, and Delicatas, all of them provide color and texture to both the landscape and our tables. Now that Halloween is over, you can use some of your pumpkins for autumn recipes, such as these pumpkin scones, and save the remainder–if not carved, pumpkins will last you all the way to Thanksgiving and the ubiquitous pumpkin pies.

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