CRANBERRY-CHIPOTLE COMPOTE Yield: 1 QT
1T Veg Oil
3 Apples
3 Pears
.33C Raisins
.25C Grand Marnier
1# Cranberries, fresh
4oz Chipotle Peppers, fine chop
2T Cinnamon
1C Sugar
1T Orange Zest
.5C OJ
.5T Nutmeg
.25C Grand Marnier
1. Peel, core, and dice apples and pears.
2. Heat oil on med. High until hot, and add pears, apples, and raisins, sautéing until soft.
3. Add .25C Grand Marnier and deglaze.
4. Add Cranberries, Chipotle, Cinnamon, Sugar, Zest, and OJ.
5. Bring to a simmer, stirring occasionally, for 45 minutes, or until mix thickens.
6. Add nutmeg, .25C Grand Marnier, and mix.
7. Chill before serving

SPINACH DIP Yield: 12 Servings
4 Garlic cloves, roasted
10oz Spinach, drained and chopped
14oz Artichoke Hearts, drained and chopped
10oz Alfredo-style Pasta Sauce
1C Mozzarella, shredded
.33C Parmesan, grated
8oz Cream Cheese, softened
1. In a large bowl, mix roasted garlic, spinach, artichoke hearts, Alfredo sauce, Mozzarella, Parmesan, and Cream cheese
2. Pour mixture into 8x8" baking dish, cover with aluminum, and bake in preheated 350 oven for 30 minutes, or until cheeses are melted and bubbly. Serve warm.
NOTE: Make and reserve uncooked mixed dip and heat prior to serving

BLACK BEAN & CORN SALSA Yield: 4-6 Cups
16oz Black Beans, cooked
16oz Corn Kernels, fresh
.5C Cilantro, fresh
.25C Green Onion, chopped
.25C Red Onion, chopped
.33C Lime Juice
1T Vegetable Oil
1T Cumin
As Needed: Salt, Black Pepper, Tabasco
.5C Tomatoes, chopped and drained
1. Mix ingredients from top 2 rows in large bowl
2. Season to taste with salt, pepper, Tabasco, and chill overnight.
3. Before serving, stir in chopped tomatoes

DUCK RILLETTES Yield: 1#
1# Duck meat, very fatty and cubed
8oz lard or fatback
1 Sachet d'epices
1C White Beef Stock
2t Salt
.25t Black Pepper, ground
1. Render fat in stock. Add duck and sachet.
2. Cook duck over low heat, covered, until very tender and all stock has evaporated
3. Remove duck from pan. Strain and reserve fat.
4. Shred meat with forks, adding fat progressively, kneading mixture to emulsify into spreadable mixture
5. Pack into earthenware dish and coat with fat.

SWEET POTATO CHIPS
Sweet Potatoes
Canola Oil
Salt
1. Wash and slice Sweet Potatoes thin, with Mandolin if possible.
2. Fry in Canola Oil until crisp. Remove and season with Salt.

CRANBERRY BRIE BITES
Puff Pastry Sheet
Cranberry Sauce
Brie Cheese
1. Thaw and cut Puff Pastry Sheets to overlap muffin tin slots by an inch or two
2. Mold sheet into tin
3. Place chunk of brie on top of sheets
4. Top with Cranberry Sauce
5. Cook in 350 oven, until edges are brown
6. Serve Warm

ROASTED RED PEPPER CORN BREAD Yield: (1) 13x9 Loaf
1 Red Bell Pepper, large
2C Yellow Cornmeal
1C Unbleached AP Flour
.33C Sugar
4t Baking Powder
1t Salt
1.5C Buttermilk
1/2C Butter, melted and cooled
2 Eggs, beaten
1. Char pepper on grill until black, put in metal bowl and lightly salt, and cover with plastic wrap, setting aside for 10 minutes. Peel, seed, and coarsely chop pepper.
2. Whisk Dry - cornmeal, AP Flour, Sugar, Baking Powder, and Salt - in bowl. Add Wet - Buttermilk, Butter, Eggs. Stir just to moisten.
3. Mix in bell pepper and transfer to sprayed 13x9x2 metal baking pan, and bake in preheated 400 F oven for about 20 minutes, until it passes the skewer test.
4. Cool bread before removing from pan.
NOTE: Can be made 1 day ahead. Cover in bag and store at room temp.

PUFF BASE
2 C Water
.5 # Butter
tt Salt
2C A.P. Flour
8 Eggs
1. Combine water, butter, salt and bring to boil. Add flour all at once and stir, until flour comes away from the sides
2. Remove from heat and stir with wooden spoon until cools slightly, looks dry
3. Add eggs one at a time, mixing well after each addition, to stiff, pliable texture
4. Divide dough into thirds. Gently fold in desired filling (See Below) into each base.
5. Transfer to piping bag with desired tip and pipe onto parchment paper lined sheet pan.
6. Bake 400 F until golden brown. Lower to 325 and cook 15-20 minutes or until dry

PUFF FILLING #1: FINES HERB
Parsley
Chives
Tarragon
Chervil
1. Finely chop herbs and mix well. Reserve.

PUFF FILLING #2: BLUE CHEESE & BACON Yield: 5doz
3 Slices Bacon, diced
4oz Blue Cheese, crumbled
.25C Parmesan, grated
.25C Scallion greens, sliced
1. Mix all and reserve

PUFF FILLING #3: GARLIC & PARMESAN
1C Parmesan Cheese
1 Garlic Head, Roasted
Salt
1. Roast garlic and cool.
2. Mix Garlic and cheese with a dash of salt.

BUTTERNUT SQUASH PUREE Yield: 8 Servings
5# Butternut Squash, cut in half lengthwise & seeded
.25C Butter
2T OJ
2T Honey
2T fresh Ginger, fine chop
1t Orange zest
1t Lemon zest
.75t Cinnamon
.25t Allspice
1. Cut Squash and lay on sprayed sheet. Bake in preheated 375 oven until very tender, about 50 minutes.
2. Set aside to cool slightly, then scoop out pulp and pulp in food processor until smooth. Transfer to bowl.
3. Combine butter, OJ, Ginger, and orange zest and boil about 3 minutes, until reduced to about .33C. Stir mixture into puree. Mix in Lemon zest, Cinnamon, allspice.
4. Season with salt and pepper. Can be garnished with orange slices
NOTE: Make 1 day ahead. Cover and refrigerate. Rewarm over medium heat.

TWICE-BAKED POTATOES Yield: 8 Servings
4 12oz Russet Potatoes, scrubbed clean
Vegetable Oil
4oz coarsely grated Havarti Cheese
.5C Sour Cream
.25C Whole Milk
.25t Cayenne Pepper
3T Butter
1.5C Shallots, sliced thin
1T Chopped Herbs of your choice (Parsley)
1. Pierce potatoes with fork, brush lightly with veg. Oil, and bake on oven rack until tender, about 55 minutes. Cool slightly.
2. Cut thin slice from both ends of potato and discard. Cut each potato in half and stand on small flat end. Scoop out pulp from each half, reserving, leaving .33" thick shell. Move cups to glass baking dish.
3. Place potato pulp in bowl and add cheese, sour cream, milk, and Cayenne. Mash together well, and season to taste with salt and pepper. Mound mixture back into cups.
4. Heat butter and caramelize shallots until deep brown. (Optional: Once browned, deglaze with wine and cook until liquid is absorbed). Top mounded filling with shallots.
5. Bake potatoes in dish in oven preheated to 350, until heated through, about 20 minutes. Garnish with herbs.
NOTE: Can be made 1 day ahead by wrapping and refrigerating cups after step 3 or 4.

OLD-FASHIONED GREEN BEAN CASSEROLE Yield: 6 Servings
.75C Milk
11oz CAMPBELL'S Cream of Mushroom Soup
18oz frozen cut Green Beans, thawed
Salt
Pepper
1.5C French's French Fried Onions
1. Mix all together, except for half the onions, in a casserole dish
2. Bake for 30minutes at oven preheated to 350, or until hot.
3. Stir, and then top with reserved onions.
NOTE: Consider topping with Proscuitto or ???

CASSIS-SPIKED CRANBERRY SAUCE Yield: 3 Cups
1C Water
.5C Sugar
.25C Crème de Cassis
12oz Cranberries, fresh
1C Cranberries, dried
1T Ketchup
2T Crème de Cassis
1. Bring water, sugar, and .25C crème de cassis to boil over high heat in saucepan and dissolve sugar.
2. Add fresh cranberries and return to boil. Reduce heat to medium-low. Simmer until cranberries pop and sauce thickens, about 15 minutes.
3. Stir in dried cranberries, ketchup, and 2T of Crème de Cassis
4. Chill before serving NOTE: Can be made 3 days in advance.

PLUM-GLAZED TURKEY Yield: 8-10 Servings
.5C Plum Jam
2t Chinese Five-Spice
2T Whole Black Peppercorns
2T Water
1.5t Salt
1 12# Kosher Turkey
.25C Butter, melted
1. Preheat oven to 425. 2. Simmer jam, 5-spice, peppercorns, water, and .5t of salt in small saucepan, stirring until jam is melted, about 3 minutes. Strain glaze into a small bowl, discarding solids, and cool.
3. Rinse turkey inside and out and pat dry. Season inside and out with remaining salt. Truss turkey with butcher string, around neck and down the sides, tying drumsticks together. Fold neck skin under body and secure with skewers.
4. Put turkey on rack in a large roasting pan, and roast in oven for 30 minutes
5. Brush melted butter over turkey and roast, basting every 30 minutes, for 1.5 hours.
6. Brush turkey with plum glaze and continue to roast until thermometer registers 170. If glaze starts to brown, tent turkey with a foil. (Total cooking time: 3-4 hours)
7. Transfer turkey to platter. Remove skewers and string. Cover and keep warm for 30 minutes.
8. Make Gravy while waiting for turkey.

SPINACH, BACON, AND CASHEW STUFFING
3C Chopped Onions
1# Bacon
3 Celery Ribs, chopped
1t Salt
1t Black Pepper
3 Garlic Cloves, minced
15oz Baby Spinach, trimmed and chopped
1 9" round loaf Country Style bread, cut into half inch cubes, lightly toasted
2C Roasted Cashews, salted
.5C Butter, melted
1.25C Turkey Giblet Stock
1. Cook bacon to crisp in skillet, reserving about .33C fat in pan
2. Add chopped onion, celery, salt, and pepper, and sauté over moderately high heat, until vegetables soften, about 5 minutes. Add garlic and continue to stir for 1 minute. Transfer mixture to large bowl and stir in spinach, bread, cashews, butter, stock, and bacon, and cool completely.
3. Bake stuffing in dish in 350 oven, uncovered, until heated through (About 25 min.)

PLUM GRAVY
Turkey Pan Juices
3.5C Turkey Giblet Stock
.5C Red Wine
.25C Plum Jam
.33C AP Flour
1. Transfer pan juices to a 2QT glass measure and skim fat, reserving 3T of it. Add enough turkey stock to pan juices to total 4.5 cups.
2. Rest roasting pan across 2 broilers and heat, adding wine to deglaze over high heat. Scrape up brown bits on roasting pan, and continue cooking until demi-sec (reduced by half), about 5 minutes. Add reserved stock and jam and boil, stirring, until jam is melted. Pour through strainer and reserve.
3. Whisk together flour with 3T of reserved fat in large heavy saucepan, and cook over low heat, stirring, for about 3 minutes. Add reserved stock mix while whisking to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 min. Stir in turkey juices that have accumulated on platter with resting turkey, and simmer for 1 minute.
4. Season with salt and pepper.

TURKEY GIBLET STOCK Yield: 6 Cups
Turkey Neck and Giblets, minus liver
1T Veg Oil
1 Celery Rib, coarse chop
1 Carrot, coarse chop
1 Red Onion, coarse chop
1C White Wine
5C Water
1.75C Chicken Broth
1 Bay Leaf
4 Black Peppercorns
1. Heat oil in 4 QT saucepan and brown dried neck and giblets, turning occasionally.
2. Add vegetables and sauté, stirring occasionally, until golden, about 5 min.
3. Add wine to deglaze, and boil for about 1 minute
4. Add Broth, Bay Leaf, and Peppercorns and simmer, uncovered, for about 30 minutes, or until liquid is reduced to about 6 cups
5. Strain stock and discard solids. Chill to 78 Fahrenheit, wrap, and store.
NOTE: Make stock 2 days ahead

CRANBERRY CRÈME BRULEE Yield: 8 Servings
1C Cranberry Sauce
1C Half-and-half
1 Vanilla Bean (Tahitian)
.5t Vanilla Extract
1 Egg
8 Egg Yolks
.66C Granulated Sugar
1.5C Heavy Cream, cold
2T Casters Sugar
1. Spoon 2T of Cranberry sauce into each ramekin
2. Preheat over to 325, boil water for Bain Marie, and prepare ice bath.
3. In small saucepan, scald half-and-half, scraped vanilla bean, and vanilla extract.
4. In another bowl, mix egg, yolks, and sugar. Temper a bit of the scalded mixture into egg mixture. Slowly add egg mix into scalded mix and heat a minute.
5. Move saucepan to ice bath to cool completely. Stir in heavy cream.
6. Pour mixture into ramekins, and place ramekins in dish serving as bain marie. Cover dish with aluminum foil and bake about 35 minutes, until custard is set but still quivers in center
7. Remove ramekins from water and chill to cool.
8. Sprinkle crème Brulee with 1T of sugar, tapping off excess. Torch tops.
NOTE: Make Crème Brulees day before or morning-of, and then top with sugar before serving.