A little inspiration for your Thanksgiving meal

eightWest

We are just days away from everyone’s favorite food centered holiday and if your Thanksgiving menu could use a little inspiration, we’ve got you covered. Some of our friends from the Fulton Street Farmers Market are here to help!

Fulton Street Farmers Market

  • Now – December 22
    • Tuesday, Wednesdays, Fridays & Saturdays
    • 8am-3pm
  • January 5 – April 27
    • 10am-1pm every Saturday

Recipes

POMEGRANATE & APPLE CIDER PUNCH

  • 6 cups apple cider
  • 2 cups pomegranate juice
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1 thinly sliced orange
  • 1 thinly sliced apple
  • 1/2 cup to 1 cup barrel aged cider or brandy, optional
  • pomegranate seeds for garnish

In a large nonreactive pot, mix together the apple cider, pomegranate juice, cinnamon sticks, star anise pods and warm over medium heat. Once warmed, stir in the orange and apple slices. Let cool. Transfer to a large pitcher, cover and refrigerate until well chilled. If desired, stir in barrel aged cider or brandy. Garnish with pomegranate seeds.

ROASTED CHESTNUT, MUSHROOM & LEEK STUFFING

  • 4 T butter, 4 T extra-virgin olive oil, plus some
  • 1 cup each diced onions, celery, medley of mushrooms, leeks
  • 1/2 cup to 1 cup chopped roasted chestnuts
  • 16 cups cubed stale sourdough bread
  • 3 cups vegetable broth
  • 2 whisked eggs
  • 1 to 2 T freshly chopped sage, thyme, parsley (perhaps rosemary, oregano)

Heat oven to 375 degrees. Butter a 3 quart baking dish. In a large saute pan, melt butter and olive oil. Add in the vegetables and saute; season with herbs, salt/pepper. In a large bowl, add the cubed bread, then pour in the vegetable broth, stir, then add eggs, then chestnuts and more herbs and toss well. Transfer to buttered baking dish and and dot with more butter & a drizzle of olive oil. Cover and bake for 30 minutes, then uncover and bake until golden, approximately 15, 20 minutes.

SALAD IN THE RAW WITH CRANBERRY VINAIGRETTE

Using all raw ingredients, create a wonderful mixed salad or the proportion you need. Store in the refrigerator until ready to use, then drizzle with cranberry vinaigrette.

  • Chopped kale
  • chopped brussel sprouts
  • chopped parsnip
  • chopped carrot
  • chopped red onion
  • chopped radish
  • chopped cabbage
  • roasted nuts of choice
  • assorted grapes and cranberries
  • cubed cheese of choice
  • Naturally Pure
  • Herbal Products

BarrieBeau Herb Farm

CRANBERRY VINAIGRETTE

  • 1/3 cup extra virgin olive oil
  • 3 T apple cider vinegar
  • 1 T mustard
  • 1/2 tsp. minced garlic
  • 1/4 cup cranberries
  • 2 T water
  • salt/pepper and herbs to taste

Place all the ingredients in a food processor and blend. Store in a glass jar in the refrigerator until ready to use. Shake well and drizzle.

CRUSTLESS CRANBERRY PIE

  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 tsp salt
  • 2 cups cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup melted butter
  • 2 eggs
  • 1 tsp almond extract
  • 1/4 tsp ground cinnamon

Heat oven to 350 degrees. Grease a 9 inch pie pan. Combine the flour, sugar, cinnamon and salt. Stir in the cranberries and walnuts and toss to coat. Stir in the butter, beaten eggs and almond extract. Spread batter into the prepared pan. Bake for 40 minutes or until a wooden pick inserted near center comes out clean.

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