Gourmet's Thanksgiving Recipes

CRANBERRY OAT BARS
Makes 24 Bars
Active time: 20 min Start to finish: 1 1/4 hours

Ingredients:

1 1/2 cups old-fashioned rolled oats
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups pecans (6 oz) chopped
1 1/3 cups dried cranberries, chopped

Method:

Put oven rack in middle position and preheat oven to 350 degrees F. Generously butter a 9-inch square baking pan.

Toast oats in another baking pan, stirring occasionally, until pale golden, about 12 minutes.

Beat butter and sugar with an electric mixer until fluffy. Beat in eggs, milk, and vanilla. Whisk together flour, nutmeg, salt, and baking soda, then beat into butter mixture until incorporated. Stir in oats, pecans, and cranberries.

Bake until golden and a wooden pick inserted comes out clean, 30 to 35 minutes. Cool in pan 20 minutes, then cut into bars.

© Gourmet Magazine, November 2005

MULTIGRAIN TOASTS WITH SCRAMBLED EGGS AND CANADIAN BACON
Serves 6
Active time: 15 min Start to finish: 20 min

Ingredients:

7 tablespoons unsalted butter
6 slices multigrain bread
9 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
6 oz sliced Canadian bacon, chopped
6 tablespoons sour cream
2 tablespoons chopped fresh chives

Method:

Put rack in middle position and preheat oven to 450 degrees F. Melt 6 tablespoons butter, then brush onto both sides of bread. Using a 2 1/2 -inch round cookie cutter or rim of a glass, cut out 1 round from center of each bread slice. Arrange bread slices (and cutout rounds) on a large baking sheet and toast in oven, without turning over, until golden, about 8 minutes. Transfer each toast (with round) to a plate.

While bread toasts, light whisk together eggs, salt, and pepper in a bowl. Cook bacon in remaining tablespoon butter in a 12-inch non-stick skillet over moderately high heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Add eggs and cook, undisturbed, until they begin to set around edge, about 1 minute, then cook, stirring occasionally with a spatula, until just set, about 1 minute more. Divide among toast holes and top with sour cream and chives.

© Gourmet Magazine, November 2005CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Serves 8
Active time: 45 min Start to finish: 1 hours 45 minutes

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients — sweet corn, earthy mushrooms, and spicy chorizo — into one amazingly satisfying dish.

Ingredients

Butter for greasing baking dish
2 tablespoons olive oil
1/2 lb Spanish chorizo (cured spiced pork sausage), casting discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 lb cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeno chile including seeds
2 (10-oz) packages frozen corn kernels, thawed (4 cups)
4 oz cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 lb Monterey Jack cheese, coarsely grated ( 2 1/2 cups)

Special equipment: 11-by-7-by-2-inch shallow baking dish (2-qt capacity)

Method:

Put over rack in middle position and preheat oven to 375 degrees F. Lightly butter baking dish.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.

Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).

Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.

Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

Cooks note: Custard can be baked 1 day ahead, though texture will not be as light or creamy. Cool completely, uncovered, then chill, covered. Reheat, uncovered, in a 350 F degree oven 20 to 25 minutes.

© Gourmet Magazine, November 2005SAUTÉED PINEAPPLE WITH RUM SAUCE
Serves 4
Active time: 35 min Start to finish: 35 min

Ingredients:
(3- to 4-lb) pineapple (labeled "extra sweet"), trimmed, peeled, and quartered lengthwise
5 1/2 tablespoons unsalted butter
1/2 cup walnuts (2 oz), coarsely chopped
1/4 cup sugar
2 tablespoons dark rum

Method

Cut off and discard core from pineapple quarters, then cut each quarter lengthwise into 5 pieces.

Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderate heat until just melted, then add walnuts and cook, stirring, until a shade darker, about 2 minutes. Transfer walnuts with a slotted spoon to paper towels to drain, and wipe skillet clean.

Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté one third of pineapple, turning over occasionally, until golden, 4 to 5 minutes. Transfer to a platter. Sauté remaining pineapple in 2 batches in same manner, using 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring, until sugar is dissolved, about 2 minutes. Remove from heat.

Serve pineapple with sauce spooned on top and sprinkled with walnuts.

© Gourmet Magazine, November 2005

PINEAPPLE TANGERINE BATIDO
Makes about 12 cups
Active time: 15 min Start to finish: 1 1/4 hour (includes chilling)

Four fresh fruits bring a sunny taste of the tropics to your table. If you want to make this a virgin drink, simply omit the rum and add an extra cup of tangerine juice.

Ingredients:

(4-lb) pineapples (preferably labeled "extra sweet"), trimmed, peeled, quartered lengthwise, cored, and cut into 1/2-inch pieces (about 10 cups)
1 medium banana, sliced
3 cups tangerine juice
1/4 cup fresh lime juice
1 cup white rum

Method:

Working in 3 batches, purée pineapples, banana, and juices in a blender until very smooth. Transfer as puréed to a large pitcher. (If pineapple is particularly fibrous, pour through a medium-mesh sieve, pressing hard on and then discarding solids.) Stir in rum. Chill, covered, until cold, about 1 hour. Stir again (or blend for a frothier texture) just before serving.

Cooks' note: Batido can be made 1 day ahead and chilled, covered.

© Gourmet Magazine, November 2005