Food & Drink

Weekly Recipes


Holiday Spinach Salad with Roasted Butternut Squash, Turkey and Goat Cheese

6 cups fresh baby spinach

1 cup shredded turkey

1/2 butternut squash, peeled and cut into dice-sized bites

2 teaspoons olive oil

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ounces soft goat cheese, crumbled

1/4 cup dried cranberries

1/4 cup roasted walnuts

For the dressing:

Zest and juice of 1 orange

1 tablespoon olive oil

1 teaspoon cardamom

1/2 teaspoon salt

1/4 teaspoon black pepper

Serves four.

Heat the oven to 400 degrees. In a medium bowl, toss the butternut squash, olive oil, pumpkin pie spice, salt and pepper. Line a cookie sheet with parchment paper and roast for about 20 minutes.

In a large bowl, combine the spinach, turkey, cooked butternut squash, goat cheese, cranberries and walnuts.

In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad, then toss with tongs. Serve immediately.


Turkey Dinner in a Patty

1 shallot, minced

1 medium celery stalk, finely chopped

1/2 a red bell pepper, finely chopped

1 teaspoon dried thyme

1 cup cold, roasted sweet potatoes or yams, diced

3 cups cooked turkey, chopped

1 cup cold mashed potatoes

2 large eggs, lightly beaten

1/4 cup flour

1/2 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

Makes eight patties.

In a large mixing bowl, combine shallot, celery, red bell pepper, thyme, sweet potatoes or yams and turkey.

Gently mix in mashed potatoes, eggs, flour, salt and pepper.

Divide mixture evenly to form 8 patties (each about 3-4 inches wide).

Heat oil in a large frying pan over medium heat. Add 4 of the patties and cook 7-8 minutes, until bottoms are golden brown. Carefully turn patties and cook on the other side, again until golden brown. Place cooked patties on an oven-proof dish and keep warm in the oven while you cook the remaining patties.

Serve with poached or fried eggs, gravy and cranberry relish or sauce.

Egg and Stuffing Breakfast Bake

4 cups prepared stuffing

1/2 cup turkey gravy (or broth or stock)

4 eggs

Finely grated Parmesan cheese or extra gravy

Serves four.

Heat oven to 375 degrees. Lightly grease a baking dish with vegetable or grapeseed oil.

Mix stuffing and gravy (or broth) in a large bowl

Spread stuffing in the prepared baking dish, making four indentations for the eggs.

Crack one egg into each of the indentations in the stuffing.

Bake 20-30 minutes, or until eggs are just set.

Serve with warmed turkey gravy or sprinkle with grated Parmesan cheese.

Sour Cream Cake with Cranberry Swirl

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup sour cream

1/4 cup buttermilk

1 egg

2/3 cup cranberry-orange relish

Makes one cake.

Preheat oven to 350 degrees. Lightly grease a standard loaf pan.

In a large mixing bowl, combine dry ingredients.

Mix in sour cream, buttermilk and egg until smooth.

Pour batter into the prepared loaf pan, then top with the cranberry relish. Using a butter knife, swirl the relish into the batter.

Bake 50 minutes to an hour, until a toothpick inserted into the middle of the loaf comes out clean. Cool for 10-15 minutes and remove from loaf pan.

Cranberry-Orange Bourbon-Tini

1 sugar cube

Dash of bitters

2 tablespoons pureed cranberry-orange relish

2 ounces bourbon

Splash of club soda


Makes one drink.

In a cocktail shaker or large glass, muddle the sugar cube with the bitters and cranberry-orange relish.

Fill the glass with ice, then add bourbon.

Top with a splash of club soda, shake or stir, then strain into a martini glass. Alternatively, strain over ice into an old-fashioned glass.

Garnish, if desired, with an orange wedge and a couple of fresh cranberries or a maraschino cherry.


Bev’s Crust

2 1/2 cups flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut in 16 pieces

1 egg yolk

Generous 1/2 cup milk, or more if needed

Makes enough for six pot pies.

In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.

Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of milk.

Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

Note: You’ll need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. (The recipe also makes a 9- to 10-inch double-crust pie of any kind.)

Turkey Pot Pie Filling

3 to 4 cup diced turkey, from leftover turkey or roasted half-breast

Vegetable oil

2 slices bacon (not thick-cut)

1/2 cup (1 stick) unsalted butter

1 1/2 cup finely chopped yellow onion

4 cups chicken or turkey stock

1 cup small red potatoes, cut in roughly 3/4-inch dice

1 cup carrots, peeled, cut in roughly 3/4-inch dice

1/2 cup flour

1 1/2 teaspoons salt

Several grinds of freshly ground pepper

1/4 cup heavy cream

1 cup frozen peas

1/2 cup minced fresh parsley leaves


1 egg yolk

2 teaspoons heavy cream

1/2 teaspoon paprika

Makes enough for six pot pies.

If you’re roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.

Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.

In a large saucepan, melt butter, then add onion and saute over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.

While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.

To the softened onions, add flour and cook, stirring constantly, for 2 minutes.

Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.

Stir in salt, pepper and1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.

To assemble pot pies:

Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. (If there’s any leftover filling, serve it on toast!)

To prepare glaze:

In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.

Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10-by-16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)

With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.

With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.

Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.