4 Turkey-Free Thanksgiving Recipes
Tired of the traditional turkey centerpiece laying claim to fifty percent of your holiday table? These recipes may not be traditionally American, but in other parts of the globe, they play the same role as that of our revered bird. Namely: The Show-stopper.
Wild Boar Cassoulet paired with Louis Bernard 2012 Domaine le Garrigon Cuvée des Vieux Truffiers Red (Côtes du Rhône)
Recipe copyright 2002, by Jeff and Jodie Morgan
Serve this casserole as an alternative to turkey, or alongside your Thanksgiving bird. If finding wild boar sausages proves too difficult, you can substitute Italian sausage. The Louis Bernard Côtes du Rhône’s (89 points) wild flavors of berry and garrigue will pair nicely with the dish’s rustic herbs and earthiness.
2 cups dried white navy beans
4 teaspoons salt
10 wild boar sausages (or Italian sweet sausages)
2 tablespoons extra virgin olive oil
2 cups button mushrooms, sliced
1 medium onion, diced
3 cloves garlic, coarsely chopped
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 cups button mushrooms, sliced
2 pounds fresh tomatoes, or one
28-ounce can tomatoes, coarsely chopped
Freshly ground pepper to taste
2 bay leave
Rinse and pick over the beans. Soak them overnight or for 8 hours in water that covers them by 2 inches. Drain any remaining water and transfer beans to a large pot. Add fresh cold water to cover by 2 inches. Bring to a boil, add 2 teaspoons salt and reduce heat to simmer. Cook uncovered until tender, about 45 minutes to 1 hour. Drain off any remaining water and set beans aside.
Using a fork, poke one set of holes in opposite sides of each sausage. Place the sausages in a large skillet and fill with water about 1/2-inch deep. (Do not cover the sausages with water. They should be half immersed in liquid.) Bring to a boil, reduce heat, cover and simmer for 5 to 10 minutes. Reserve the sausages and discard the water.
Preheat oven to 400°F. In a Dutch oven or ovenproof pot, sauté the onion and garlic in the olive oil over medium heat, stirring regularly until the onion is somewhat translucent, about 3 to 4 minutes. Stir in the thyme, rosemary and mushrooms and continue to simmer, covered, until the mushrooms are tender, about 5 minutes. Stir in the cooked beans. Stir in the tomatoes. (If using canned tomatoes, you may also pour in the juice from the can.) Stir in the 2 remaining teaspoons of salt. Remove beans from heat.
Cut the sausages in half or into 2-inch long sections and mix them into the beans. Insert the bay leaves into the top of the cassoulet and bake, uncovered, in the oven for 45 minutes. Season with freshly ground pepper to taste. Serves 6 to 8.
This dish’s gamy sausage and earthy mushroom flavors calls for a hearty but rustic red—Rhône reds are good bets, as are Chiantis. American Sangioveses, Pinot Noirs and Syrahs, such as those made by Steve Pessagno, are also excellent matches.
Miso-glazed Crescent Farms Duck Breast paired with Waters Crest 2007 “Grand Vin” Cabernet Franc (Long Island, NY)
Recipe courtesy Tom Schaudel, chef-owner, Jewel Restaurant
Smoky dark cherry and pepper notes from this Cabernet Franc play off the earthy, soy-tinged flavors of the duck.
For the duck breast
4 duck breasts, skin on and fat trimmed
For the marinade
½ cup soy sauce
¼ cup minced garlic
1 tablespoon fresh ginger, minced
1 teaspoon fennel seeds
2 cups brown sugar
¼ teaspoon chili flakes
½ cup minced basil leaves
½ cup minced cilantro leaves
½ cup brewed coffee
Combine soy sauce, garlic, herbs and spices with coffee in a bowl. Marinate duck breasts in mixture for up to 6 hours or overnight. Drain and pat dry. Saute in a hot pan, skin-side down until nicely browned. Turn the breasts over, place the pan in the oven and continue cooking at 400°F for 5 minutes until medium rare. Remove duck from pan and rest for 5 minutes. Slice and serve with miso glaze, parsnip puree, duck fried rice, and candied kumquats.
For the miso glaze
1 cups mirin
2/3 cup sugar
1½ tablespoon ginger
1½ stalks lemongrass
⅓ cup soy sauce
1½ cups miso
Combine mirin, sugar and lemongrass into a sauce pot over medium-high heat, reduce by 1/3 and strain. Mix soy sauce and miso into reduced ingredients.
For the parsnip puree
1 pound parsnips, peeled and sliced
2 cups heavy cream
2 sprigs fresh thyme
4 ounces unsalted butter
Place parsnips in a pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender: The tip of a paring knife should easily go through without resistance, approximately 15 minutes. In a medium saucepan, place the cream and thyme sprigs over low heat and bring to a simmer. Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
For the fried rice
5 tablespoons soy oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated
8 ounces mushrooms, sautéed and cooled
½ cup edamame
1 generous pinch kosher salt
2 large eggs, lightly beaten
1 pint cooked long-grain white rice
2 tablespoons oyster sauce
3 tablespoons soy sauce
1 cup cooked duck confit or duck meat, cut in pieces
Fresh cilantro leaves
Heat 3 tablespoons of the soy oil in a wok or large nonstick skillet over medium-high flame, then add the shallots, garlic, and ginger and stir-fry for 1 minute until fragrant. Add mushrooms, and edamame, stir-fry about 3 minutes and season with a pinch of salt. Remove the vegetables to a side platter and wipe out the wok.
Place the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, and let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy and oyster sauce. Add the duck and cilantro and toss everything together to heat through and check the seasoning.
“My favorite pairing with this dish is the 2007 Waters Crest “Grand Vin” Cabernet Franc,” says Wine Director Courtney Schaudel. “The smoky, dark cherry notes and hints of pepper play well off the coffee, and soy flavors of the duck and both the wine and the duck were grown less than five miles from each other.”
Wild Pig (Pork) paired with Uvaggio 2012 acciaio Primitivo (Lodi)
The softly aromatic acciaio Primitivo (90 points) is blended with 8% Barbera and features flavors of ripe raspberry and kitchen spices, a perfect foil for this tender, smoky pork.
5 pounds pork butt, cut in thirds
1½ tablespoons liquid smoke flavoring
2 to 3 tablespoons Hawaiian sea salt
10 green cabbage leaves (or 10 banana leaves, if available)
3 cups chicken stock
Preheat oven to 350°F.
Rub the pork with the smoke flavor and sea salt.
Take an appropriate-size roasting pan and line the bottom with half of the cabbage leaves. Place the pork in it.
Add chicken stock, being careful not to pour it over the pork. Cover with remaining cabbage leaves.
Cover tightly and roast for approximately 2½ to 4 hours. Cook the pork until a meat thermometer inserted into it reads 165°F. When done, the pork should shred easily and be very moist. Serves 6-8.
Roasted Rack of Lamb paired with Galil Mountain 2011 Ela Red (Galilee)
So traditional it is almost a cliché on restaurant menus, rack of lamb deserves its lofty status for one reason: it is delicious. Yet it is also very easy to prepare at home. Lowering the temperature and cooking it more slowly than is traditional results in juicy, succulent meat. If you prefer well-done meat, select a less expensive cut.
Blended from 73% Syrah, 23% Barbera and 4% Petit Verdot, this easy-drinking red also has a sophisticated, grown-up undertone, with aromas of blackberry, juniper and Mediterranean herbs.
1 rack of lamb, trimmed and frenched
Freshly ground black pepper
1 cup dry red wine
1 fresh thyme sprig, plus additional sprigs, for garnish
1 small rosemary sprig, plus additional sprigs, for garnish
1 cup meat stock (lamb, beef, or duck)
2 tablespoons butter, chilled
Preheat the oven to 300°F.
Season the rack of lamb all over with salt and pepper. Set a small roasting rack over a heavy pan, set the lamb on the rack, and place on the middle rack of the oven. Cook for 30 to 40 minutes, until the temperature in the center of the middle rib reaches 125°F for rare, 130°F for medium-rare, or 140°F for medium. Transfer the roasting rack to a work surface and cover loosely with foil.
Set the roasting pan over a high flame on top of the stove, add the wine and herbs, and cook, stirring to loosen any bits of meat, until the wine is reduced to about 3 tablespoons. Add the meat stock and cook until rich and thick. Taste the sauce and season with salt and pepper. Remove the sauce from the heat and discard the herb sprigs.
Warm dinner plates. Whisk half the butter into the sauce and when it is completely incorporated, whisk in the remaining butter. Taste and correct the seasoning. Cover the pan and set aside briefly. Carve the rack of lamb between the rib bones. Spoon pools of sauce in the center of each warm plate, set the lamb on top, garnish with herb sprigs, and serve immediately.