Thanksgiving with the Monday Morning Cooking Club

9780732297817Plan your Thanksgiving menu with help from the six women of the Monday Morning Cooking Club “sisterhood.” In their first book, the global sensation, Monday Morning Cooking Club – a cookbook actress Nicole Kidman called one of her favorite things – Merelyn Chalmers, Paula Horwitz, Lisa Goldberg, Jacqui Israel, Lauren Fink and Natanya Eskin helped a community tell intimate and moving stories of sharing and survival, love and hope, friendship and family through their favorite recipes.

Now they’re back with The Feast Goes On, (HarperCollins 360; Hardcover; $35). This beautiful cookbook is filled with precious family recipes that have been lovingly handed down the generations, right through to new classics that will become instant family favorites – and all of them are perfect for your Thanksgiving table.

Author Photo_MMCC

 

 

 

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Monday Morning Cooking Club’s Thanksgiving Menu

Maple and Orange Glazed Turkey

Janette Kornhauser 
“My turkey recipe evolved from necessity of feeding large numbers. The maple and orange glaze was something I came across in my travels, and with constant basting, it results in a fantastic juicy meat that is not too sweet, with just a good hint of citrus.”

HiRes Maple and Orange Glazed Turkey

1 red apple, peeled
11lb turkey
1/3 cup olive oil
Sea salt
2 cloves garlic, crushed
Zest of 1 orange, removed in wide strips
½ cup pure maple syrup
½ cup freshly squeezed orange juice
2 cups chicken stock

You will need a roasting tin large enough to hold the turkey.

 

Preheat the oven to 200°C (400°F/Gas 6).

Stuff the apple into the turkey’s cavity. Tie the legs together with kitchen string. Rub the turkey all over with the oil, salt, garlic and orange zest. Put the turkey, breast side up, in the roasting tin and roast for 30 minutes.
Meanwhile, in a bowl, mix the maple syrup, orange juice and 1 cup of the chicken stock. Remove 1 cup of the maple syrup mix, add the remaining stock to the bowl and reserve for basting. After 30 minutes of roasting, pour the maple syrup mix over the turkey, and cover the whole tin with foil. Reduce the oven temperature to 170°C (325°F/Gas 3) and roast the turkey for a further 2½–3 hours, basting generously every 30 minutes with the reserved basting mix.

For the last 30 minutes, remove the foil and roast the turkey until it is brown and crisp. Prick the thigh to see if the juices run clear. If they are pink, the turkey is not cooked enough. Return to the oven until cooked. Remove the turkey from the tin and set aside to rest, covered with foil, for 20–30 minutes. Pour all the pan juices and any left -over basting mix into a small saucepan. Skim o_ and discard any oil and scum. Bring to the boil and simmer for 15 minutes, or until a glossy glaze forms.

Pour the glaze over the turkey, reserving some to serve on the side.

Serve with warm brown rice salad (page 171).

Serves 8–10


Potato Onion Gratin

Potato Onion GratinKaye Edelman
“My whole style of cooking changed when I converted to Judaism because of the kashrut laws. This recipe is the result of that. I really loved the creamy potato bakes I grew up eating, but I didn’t want to mix meat and milk, so the recipe needed to change. After searching and experimenting for some time, I finally adapted a potato gratin into this recipe.”

1/3 cup olive oil
2 large onions, halved and thinly sliced
1 teaspoon chopped thyme or rosemary leaves
1 lb 14 oz waxy potatoes, sliced
Sea salt and freshly ground black pepper
1 cup chicken stock

Preheat the oven to 180C (350F). Grease a 1.5 litre (6 cup) gratin dish or shallow ovenproof dish.

Heat the oil in a saucepan over medium heat. Add the onion and cook for 20 minutes, or until soft and golden brown, stirring occasionally. Remove from the heat and stir in the thyme or rosemary.

Arrange one-third of the potato in the prepared dish, top with one third of the onion and season with salt and pepper. Repeat with two more layers, finishing with the onion.

Gently pour the stock over the top of the potato and onion, until just covered. Cover with foil and bake for 1 hour. Remove the foil and bake for a further 15–20 minutes, or until golden brown.

Serves 8


 Yolan’s Apple Pie

 Merelyn Chalmers
“An apple pie was made by Mum virtually every Friday, ready to serve when people dropped in for afternoon tea on Saturday. She often served it with whipped cream laced with cognac. Over the years she took short cuts – a dairy-free-push- in-the-tin pastry, a quick open of a tin of pie apple – but this is her original recipe, and by far the best. The apples can be made and refrigerated the day before assembling the pie.” 

Yolan's Apple Pie Image

STEWED APPLES
2lb 12oz Granny Smith apples, about 8 medium
2¼ oz unsalted butter
2 tbsp sugar
1/4 tsp ground cinnamon
1/5 tsp vanilla extract

PASTRY
6oz plain all-purpose flour
4oz cold unsalted butter
1 egg yolk
2 tbsp pure cream (35% fat)

 

To make the stewed apples, peel and core the apples and cut into thick slices. Melt the butter in a deep frying pan and add the sugar. Stir until melted and slightly browned. Add the apples to the butter mix and toss gently to combine. Place a lid on the pan, turn the heat to low and steam the apples for 10 minutes, or until tender. Remove the lid and add the cinnamon and vanilla. Continue to cook, uncovered, for a further 5 minutes, or until the liquid has reduced and the apples are almost dry. Do not over stir the apples, you don’t want them to break up too much. Set aside to cool.

To make the pastry, place the flour in a bowl and grate the butter on top. Occasionally dip the butter into the flour to make it easier to grate. Rub the butter into the flour with your fingertips or a pastry cutter until it resembles coarse crumbs. Combine the egg yolk and cream, then pour onto the flour and mix by hand until a rough dough forms. Knead lightly on a lightly floured board, cover with plastic wrap and place in the fridge to rest for 1 hour.

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 23 cm (9 inch) pie dish.

To assemble the pie, cut the pastry in half and reserve half for the top. On a lightly floured board, roll out the half to about 2–3 mm (I⁄IG–⅛ inch) thick or large enough to fit the pie dish. Gently place the pastry into the prepared dish, leaving an overhang.

FILLING
½ cup ground almonds
Scant 1/3 cups superfine sugar
2 tbsp strawberry jam
1 egg white
1 egg lightly beaten, for glazing
1 tbsp sugar, for sprinkling

To make the filling, mix the ground almonds with the sugar. Spread the pastry base with the strawberry jam and sprinkle half the almond mixture on top. Whisk the egg white until stiff and gently fold into the cooked apple. Spoon the apple mix into the pastry base and sprinkle the remaining almond mix on top.

Roll out the other half of the pastry and place on top of the filling. Cut a small hole in the middle with a sharp knife to allow steam to escape. Press the edges of the pastry (top and bottom) together to seal, then trim the pastry to fit the dish. Press around the edge with a fork to decorate. If you like, cut leaf shapes out of any left-over pastry and place them on top.

Brush with the egg wash and sprinkle with the sugar. Bake for 45 minutes, or until golden.

Serves 8–10

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