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Posts from the ‘Featured Recipes’ Category

Featured Recipe: Wagyu Shepherd’s Pie

Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity.

shepherdspie

Ingredients

4 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon salt, plus more to taste
1 1/2 cups cream (or milk)
5 tablespoons D’Artagnan Black Truffle Butter
Freshly-ground black pepper, to taste
2 pounds D’Artagnan Kobe-Style Ground Wagyu Beef
1 large onion, minced
1 clove garlic, minced
2 carrots, diced
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 teaspoon unsweetened cocoa powder
1 cup peas
1/2 container D’Artagnan Veal Demi-Glace, dissolved with 1/2 cup hot water
1/2 cup red wine

 Preparation 

  1. Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt. Heat over medium-high flame until simmering. Cook until a fork slips in and out easily. Drain potatoes then transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lumps are gone, about 2 minutes. Add 3 tablespoons black truffle butter, mix until blended. Turn mixer down to low speed. Add cream, salt and pepper to taste, and nutmeg. Do not over mix. Cover with foil, set aside.
  2. Heat a large Dutch-oven or other heavy pot over medium-high flame. Add ground Wagyu beef, cook, breaking up meat with a spoon or spatula until evenly browned and no longer pink. Remove meat with a spotted spoon and set aside. Drain off all but about 2 tablespoons of fat.
  3. Place pot over medium heat. Add onion, garlic and carrot. Cook, stirring up any browned bits from the bottom of the pan, until softened, about 7 minutes. Add beef back to the pot. Add tomato paste, mustard and cocoa powder, stirring well to combine. Stir in peas. Add red wine and demi-glace mixture. Again, stir up any browned bits from the bottom of the pan. Bring to a simmer, turn heat down to low. Maintain simmer until most liquid is evaporated and mixture reaches a thick, saucy consistency, about 20 minutes.
  4. Meanwhile, preheat oven to 425 degrees F.
  5. Transfer meat mixture to a large baking dish. Spoon mashed potatoes over the top and evenly smooth over the meat using an off-set spatula. Use a fork to make an attractive swirled pattern on the top of the potatoes. Brush with melted truffle butter. Bake until top is golden brown, about 15 – 20 minutes.

Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Béarnaise

One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted that some the costumes cost more than a worker made in their lives (although Mrs. Martin noted that she arranged the party on short notice, so costumes would be made in New York and not Europe so as to employ out-of-work garment workers). Clergy gave sermons about the excesses causing some guests to bow out.

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The menu was elegant and had Filet de Boeuf Jardinière as one of its show-stopping dishes. It was a huge favorite during the gilded age and meant to impress. Aside from beef and vegetables, it always had a sauce Béarnaise to spoon over the delicious beef.

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Ah Béarnaise sauce –– as part of my sauce series, Béarnaise is one of Escoffier’s mother sauces (that I wrote about HERE). History says the sauce was probably invented by Chef Collinet, for his restaurant Le Pavillon Henri IV (opened in 1836). Henri IV was from Béarn. It is essentially a hollandaise with shallots and tarragon that uses wine vinegar instead of lemon. It is fabulous with both beef and vegetables… if you add a bit of meat glaze to the sauce it becomes Sauce Foyot, very delicious with your beef. It’s also a breeze to make.

Although you can make the whole tenderloin, I decided that I would do little filets in the style and make cabbage cups of Béarnaise with the vegetables strewn about under the sauce. You can do an old style garnish if you wish ––cauliflower encased in gelée. It’s fun and delicious.

It doesn’t get better than this. Honestly, it can be ready in ½ an hour (if you don’t get fancy with the gelée).

19th century beef was much leaner than ours, so had to be larded. Not a problem today. I used D’Artagnan’s pasture-raised filet mignon –– a magnificent piece of meat. It has a buttery, cut-with-a-spoon texture and rich, deep flavor. Party like a plutocrat, you won’t be disappointed.

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Filet Mignon a la Jardiniére

serves 4

4 D’Artagnan’s pasture-raised filet mignon (6-8 oz each)
salt and course ground pepper to taste
2 T butter (or a bit of lard or bacon fat for the flavor of the original larding)
4 T demi-glace
4 t madeira
1 c cooked peas
1 c cooked green beans
2 cooked carrots, sliced into thin sticks
1 cup cooked cauliflower (plus another cup if you want to make the gelée)
4 small cooked onions
4 – 8 leaves of cooked cabbage cut to make small cups
*cauliflower in gelée garnish (optional)

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After cooking them, keep the vegetables warm.

Put the butter (or lard) in a hot pan (preferably cast iron). Salt and pepper the meat. Brown on top and bottom and on the sides, if the meat is very thick. It will be rare when you are done with this. Cook a few minutes longer if you want it medium-rare. Tent and let rest for 5 minutes. Warm the demi-glace and madeira and pour over the meat.

Place the vegetables on the plate and put the cabbage leaf like a cup. Add some Béarnaise to the cup, place the cauliflower gelée and the meat.

Béarnaise Sauce

8 T butter
2 egg yolks
1 shallot, minced
pinch of nutmeg
1 – 2 t chopped fresh tarragon
1/4 c white wine vinegar (tarragon vinegar if you have it) plus 1-2 T
salt and pepper

Put the shallots in a heavy pan if you have it with 1/4 c vinegar and a pinch of pepper and reduce till nearly dry. Let cool.

Add the egg yolks, stirring to blend and put on low heat. Add a few tablespoons of butter and stir to dissolve, removing from the heat from time to time and continue adding butter till all of it is used up. Never let it get too hot or it will separate. Just enough to melt the butter. Add the remaining vinegar to taste and salt and pepper and the chopped tarragon.

You can add a bit of the meat glaze from the beef when you have finished cooking it if you would like. Keep warm. If you need to reheat it, do it gently, it will separate if it gets too hot.

Gelée

3 cups stock
3 envelopes gelatin
2 egg whites and shells, crushed
3 T tomato, chopped
dark green top of 1 leek, chopped
1 sprigs parsley
1/3 c chopped celery leaves
a few slices of carrot
salt and pepper to taste

Put 1 cup of stock in a pot. Add 3 envelopes of gelatin to the stock and let sit for 2 to 3 minutes.

Stir in the rest of the solids and egg whites and shells and add the stock. Bring to a heavy boil then immediately turn down to a low simmer for 20 minutes. Remove from heat and pour through double thickness of WET cheesecloth… DO NOT PRESS ON SOLIDS!!!! Let it drip slowly and you will have perfectly clear, golden stock. You can make it before you need it and refrigerate, just warm it to return it to a liquid state. It freezes beautifully

Put thin slices of cooked cauliflower in a dish of choice and pour the warm gelée over it. refrigerate and serve as a garnish. It is very forgiving. If you don’t like the way it looks in the gelée, just warm and start over.

How Your Goose Gets Cooked

The tradition of a roasted goose on the holiday table goes way, way back. The people of ancient Greece and Rome may have been celebrating different festivals, but they did so with the very same bird we do. From medieval days right through to the Victorian depiction in Charles Dickens, the goose has remained the ubiquitous holiday bird in all of Europe.

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The reason is the natural rhythm of its lifespan; a goose is at its fattest (think tastiest) after it feeds on late harvest grains to  bulk up for the cold months. And that falls right in step with the autumnal and winter holidays.

If you’ve decided you want to be a part of this long tradition, but have never prepared a goose before, there are a few things you should know. Of course, roasting a big bird like a turkey or a duck is much the same process. One thing you will notice is an astonishing amount of fat renders out of a goose.

There’s no reason to get nervous about your goose, just be prepared. Check out  the tips on our website here and here.

And watch Ariane talking goose in the Le Creuset Film Series below.

We have several goose recipes, including this Alsatian one which involves foie gras and chestnuts (lovely for the holidays). One of the nice things about the dark meat of a goose is how it well pairs with fruits, such as the pears in this recipe.

Ariane’s favorite version is the gala goose here, a recipe in which the goose is first poached and then roasted, which tenderizes the meat, renders out the fat and allows the skin to crisp.  Though it’s an involved process, this really is the right way to cook your goose. And you get the benefit of all that lovely fat rendered cleanly out; it’s perfect for the potatoes or other vegetables you serve alongside the main attraction.

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Saucy Series, Part VI: Sauce Cameline

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Cameline

Sauce Cameline was like the ketchup and barbeque sauce of the Middle Ages. It was a cinnamon-y bread and vinegar sauce that was so popular it was actually purchased at a store. I read in the 14th century Le Mangier de Paris “At the sauce-makers, three half-pints of cameline for dinner and supper…”

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He also gives a recipe for it in the book:

“CAMELINE. Note that at Tournais, to make cameline, they grind together ginger, cinnamon and saffron and half a nutmeg: soak in wine, then take out of the mortar; then have white bread crumbs, not toasted, moistened with cold water and grind in the mortar, soak in wine and strain, then boil it all, and lastly add red sugar: and this is winter cameline. And in summer they make it the same way, but it is not boiled.

And in truth, for my taste, the winter sort is good, but the following is much better: grind a little ginger with lots of cinnamon, then take it out, and have lots of toasted bread or bread-crumbs in vinegar, ground and strained.”

Another famous 14th Century cookbook, The Forme of Cury had it as well:

Take currants, meat of nuts, crusts of bread and powdered ginger, cloves, ground cinnamon, pound it well together and add thereto salt temper it up with vinegar and mess forth.

The great Taillevent’s 13th century Le Viandier also had an even earlier recipe:

Take ginger, plenty of cassia, cloves, grains of paradise, mastic, thyme and long pepper (if you wish). Sieve bread soaked in vinegar, strain and salt to taste.

I decided to combine a few recipes and make squab with Cameline Sauce.

It is delicious and tangy, and you will get an idea what it was like to eat in the Middle Ages, not too shabby at all!

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Squab with Cameline Sauce

4 cooked squab –  (see recipe)
1 recipe Cameline Sauce (see recipe)
garnish (I used frisee & parsley)
Place the squabs on the platter with garnish and serve with the sauce

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Cameline Sauce

1- 2 slices bread, crusts removed and well-toasted (about 7″ x 3″, 3/4″ thick)
1 c red wine*
1/4 to 1/3 c red wine vinegar*
2 T currants soaked in 4 T water till plump and soft
2-3 t sugar
1 T blanched almonds (optional)
2 t – 2 T cinnamon to taste (I used 1½ T)
1/2 t – 2 t ginger (I used 1t)
1/2 t ground grains of paradise (optional)
Healthy pinch of cloves, nutmeg
Pinch of ground mastic (optional – if you use it remember is it very powerful so use sparingly)
1/2 t thyme
pinch saffron (in 1 T warm red wine)
salt and pepper to taste (if you have long pepper, grind 1 in a spice grinder and add to taste, otherwise use black pepper)

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Bread with wine and vinegar

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Bread after soaking an hour

Soak the bread in the wine and vinegar for an hour till mush. Grind the almonds if you are using them, then put in bread and soaking liquid in a blender or processor and puree. Add the spices to taste (especially the cinnamon — most recipes ask for a lot of it, but you may want less – if you use less, add less ginger). At this point you can press through a strainer for a finer texture or not, mine did not, it was smooth as silk.

*You may need to add more wine and vinegar if the sauce is too stiff –– mine was not. You may want to play with the proportions for the tang you like. It will have the texture of ketchup.

To Cook the Squab

4 squab
2 large carrots, cut into 4-6 sticks each
1 T oil
salt and pepper (you can use ground long pepper and grains of paradise if you have them)

1. Pre-heat oven to 500º. Place a cast iron skillet in the oven and heat for at least 15 minutes.

2. Season the squabs inside and out with salt and pepper. Oil the carrot sticks.

3. Remove the skillet from the oven and place the carrot sticks in the pan and the squab on top (to keeps the bottom of the bird from burning and they are delicious to eat afterwards – a Ming Tsai technique). Roast from 15 to 18 minutes till the squab reaches 120º interior temperature – you don’t want squab done to death –– medium-rare to medium is good. Let rest for 10 minutes.

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that is true or not, this recipe bears his name, and it is as decadent, rich and satisfying today as it was when Rossini demanded it his way. Though it’s fairly easy to make, the ingredients are luxurious enough to make this a special-occasion meal. tournedos rossini1 INGREDIENTS

 PREPARATION 1. Preheat oven to 375 degrees F. Butter 2 large ramekins. Cover the bottom of each ramekin with potato slices, brush with softened truffle butter and add another layer of potato. Repeat until all potatoes are used. Weigh down each potato cake with a smaller ramekin, then bake in the oven until edges are crisp and the center is cooked through, about 10 minutes. Using an offset spatula, remove potato cakes to paper toweling. 2. In a small bowl, combine the demi-glace, truffle juice and chopped truffles, set aside. 3. Season filets with salt & pepper. In a large skillet over medium heat. Melt the duck fat in a large skillet over medium-high flame. Sear the filets until desired doneness, about 5 minutes each side for medium-rare. Remove to a cutting board to rest, tent with foil to keep warm. 4. Discard all fat from the skillet. While the pan is still hot, add the Madeira, scraping up all the beefy bits on the bottom. Add the demi-glace mixture, cook until reduced, then remove from heat and stir in the truffle butter. Taste for seasoning and add salt & pepper, if necessary. Keep warm. 5. Heat a small, dry skillet over high flame. When hot, sear the foie gras slices until golden brown, about 60 seconds on each side. Remove to paper toweling. 6. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Top with freshly shaved truffle.  

Roast Gala Goose Recipe

Forget your fear of flabby, greasy goose! This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high-heat roasting is needed before serving.  It’s a classic and perfect centerpiece for a Christmas meal and should serve six.

Recipe_Gala_Goose_HomeMedium

Ingredients

One 9 to 11lb goose
3 tablespoons rendered goose fat
1½ cups each coarsely chopped carrots, onions, and celery
6 tablespoons all-purpose flour
4 cups chicken stock
2 cups dry white wine
4 sprigs flat-leaf parsley
Peelings from 1 green apple (optional)
6 cloves
1 large bay leaf
1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
½ cup dried cherries
2 tablespoons Armagnac
1 tablespoon red currant jelly
Salt and freshly ground black pepper to taste

Preparation

  1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, pick bird all over, and set aside.
  2. Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.
  3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan.
  4. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.
  5. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.
  6. Recipe may be done ahead to this point.
  7. To finish immediately, preheat oven to 450° F.
  8. Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.
  9. Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.
  10. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.
  11. To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.

Saucy Series Part V: Sauce Robert

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Robert

Sauce Robert is one of the ancient sauces. Mentioned in literature and dating from at least the 15th century, it remained popular right through to the 19th century (although you can still buy bottled Sauce Robert, it is nothing like the original).

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La Varenne

The sauce is used brilliantly in the 17th century by the legendary cook La Varenne in a dish made with pork (you can read more about the history HERE.) This is no surprise since the sweet and sour oniony mustard sauce is a perfect accompaniment to pork.

Although the original was made with the whole loin, I decided that I would use D’Artagnan’s tenderloin for this recipe since I love the texture. Also, D’Artagnan’s Berkshire Pork has such a full flavor, unlike any supermarket tenderloin you are used to. It’s great pork, and the careful way it was raised can be tasted. Since it cooks quickly, a meal fit for a king can be ready in no time. Cooking the onions slowly is the longest step.

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Pork Tenderloin with Sauce Robert, serves 4

2 pork tenderloins
1 T lard or butter
1 large onion chopped
2 T butter
½ t salt and ½ t pepper*
pinch ground cloves
¾ c verjuice ** + ¼ c white wine vinegar OR ½ c white wine and ½ c white wine vinegar
2 small bunches sage leaves
½ c demi-glace
2 T grainy mustard

1. Heat the butter in a skillet and add the onions and one of the sage bunches. Cook at low heat for about ½ an hour till soft and sweet, stirring regularly.

2. Preheat oven to 425º.

3. Put the lard or butter in the heated pan, salt and pepper the tenderloins, put in the skillet and brown the meat over high heat for a minute or two on each side. Put them in the oven for 10 -15 minutes or until the internal temperature is 145º. Remove from the oven and tent while you finish the sauce.

4. Remove the sage, add the verjuice and vinegar and begin reducing over medium-low heat. Add the demi-glace and stir till you have a thick sauce. Pour any juices from the pan (after removing excess fat) and pour any accumulated juices from the plate into the sauce. Add the salt and pepper and cloves.

5. Taste for seasoning and then add the mustard. Serve with the sliced tenderloin garnished with the rest of the sage.

*originally long peppers and grains of paradise would be used…they are great so use them if you can get them.

** verjuice is vinegar-like but milder and absolutely delicious –– refrigerate after opening

Recipe: Alsatian Roast Goose with Foie Gras and Chestnuts

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve. And in true Alsatian style, is served on a bed of cabbage.

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Ingredients

For the cabbage:

1 large head red cabbage
1 cup red wine
2 teaspoons red wine vinegar
1 bay leaf
2 teaspoons rendered goose or duck fat
1 medium onion, sliced
2 apples, peeled, cored, and diced
Salt and freshly ground black pepper to taste
1 teaspoon red gooseberry jam or red currant jelly

For the goose: 

1 pound ready-to-use chestnuts
½ pound sliced white bread
1/3 cup milk
1 teaspoon plus 2 tablespoons unsalted butter
1 large shallot, chopped
½ pound each pork shoulder and veal shoulder
2 teaspoons ruby port
1 teaspoon Cognac
2 teaspoons chopped flat-leaf parsley
½ teaspoon quarter epices, or 1/8 teaspoon each ground cloves, nutmeg, cinnamon, and black pepper
1 goose, 8 to 10 pounds, 2 wing joints, giblets, neck, and excess fat and skin removed, skin pricked
Grade A foie gras, about 1 pound, cleaned
1 each onion and carrot, coarsely chopped
1 cup Alsace Riesling wine
½ cup cold water

Preparation

  1. For the cabbage: Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds. Combine wine, vinegar, and bay leaf in a bowl.
  2. Heat goose fat in a large, deep casserole over medium-high heat. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper. Cover, and cook slowly for 45 minutes, stirring occasionally. Just before serving, stir in jam or jelly.
  3. For the goose: Soak bread in milk. Heat the 1 teaspoon butter in a small skillet over medium heat, add shallots, cover, and sweat until tender, 3 to 4 minutes.
  4. Squeeze milk from bread. Combine bread, pork, and veal in a food processor, and pulse until chopped medium fine. Do not over process. Scrape mixture into a bowl, and add shallots, chestnuts, port, Cognac, parsley, quatre epices, and salt and pepper, and mix just to blend.
  5. Season inside of goose cavity with salt and pepper. Gently pack stuffing into goose, placing foie gras in the center of the stuffing. Truss goose with butcher’s twine, season outside with salt and pepper, and place on a rack in a roasting pan large enough to hold it comfortably. Melt the remaining 2 teaspoons of butter, and brush over goose.
  6. Turn goose on its side and roast for 1 hour. Turn bird to other side and roast another hour. While goose is roasting, prepare Braised Red Cabbage.
  7. After goose has roasted 2 hours, scatter onion and carrot in roasting pan, and turn bird on its back, breast up. Roast for 30 minutes longer, basting with pan juices two or three times. Goose should be golden brown, and juices should run pale pink when bird is deeply pricked in the breast. Remove goose from pan to a warm platter, tent with foil, and keep warm. Discard all fat from roasting pan and set pan on top of stove. Pour in wine and over medium-high heat, deglaze pan, stirring up all browned cooking bits. Reduce liquid to a glaze, then stir in the cold water and simmer for 5 minutes. Strain sauce and keep warm.
  8. Present whole roasted goose on the red cabbage. Slice at the table, and serve with stuffing and sauce.

Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah.

Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November 28.

So Jewish families will find themselves lighting a menorah after their turkey dinner on the second night of Hanukkah. And that means …

Thanksgivukkah

It might have been called Chanksgiving, but in a frenzy of excitement surrounding this unique holiday, the most common appellation is Thanksgivukkah. Seems it’s the winning hashtag. And once the mayor of Boston said he would proclaim November 28, 2013 “Thanksgivukkah,” the name stuck.

Thanksgivukkah has inspired products like the menurkey, a menorah shaped like a turkey (a nine-year-old kid created it!), t-shirts, cards, and an all-things Thanksgivukkah website. Rabbis have been commenting on it, and Buzzfeed weighed in with a credible mash-up menu for the festival (Manischewitz-brined turkey, anyone?).

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Light your menurkey.

Even satirist Stephen Colbert has commented on the phenomenon with a sketch, and this song parody supplies an anthem for Thanksgivukkah.

We are not falling for the hype…OK, maybe just a little. Come on, it’s not going to happen for another 79,000 or so. Let’s celebrate!

That means food in our book. Our friends at Bon Appetit have been unimpressed with the weird Thanksgivukkah recipes populating the internet, and their post about the worst-ever Thanksgivukkah menu had us chuckling.

So we’re just going to recommend a few of our favorite recipes that are appropriate for the occasion.  You decide how carried away you want to get with it.

First up, cassoulet. Granted, we have a little pork in our recipe (ventrèche is salted pork belly), but this bean and meat stew bears more than a little resemblance to cholent, a slow-cooked bean and meat stew served at countless Sabbath meals over the centuries in Eastern Europe. And with all due respect to kosher laws, the pork really adds something special. Cassoulet would make a perfect centerpiece for a Thanksgivukkah meal.

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Cassoulet serves a crowd.

For a more literal interpretation, try our potato latkes topped with foie gras and apples, which we just posted on the blog here.

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Potato latkes with foie gras

The legs of duck make beautiful confit when slow cooked in their own fat, and when they are shredded…well, we think duck rillettes are one of the most satisfying meat spreads around. Slice a baguette and get a jar of cornichons. Long live the duck fat!

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Duck rillettes

And speaking of confit, garlic can be cooked in duck fat for mellow, tender cloves that are virtually spreadable. We like them in any dish calling for garlic, and love stuffing poultry with the savory tidbits.

Cloves cooked.

Cloves cooked.

Sufganiyot are doughnuts, traditionally eaten because all the oil represents the miracle of the oil that Hanukkah is based upon. We use duck fat in the dough and in the fryer when we make doughnuts. You will agree this is divine once you taste them.  

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Duck fat doughnuts.

Of course, for a smaller gathering on any night of the holiday (Hanukkah lasts eight nights…does that mean Thanksgivukkah does too?) , a de-boned turkey breast that has been slathered with black truffle butter before roasting makes a very satisfying feast.

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Turkey roulade with black truffle butter.

Perhaps our newest product offers the simplest solution. Our Jean Reno Reserve Oil is much like the oil used in the Jewish temple to light the menorah. It is pure and is made using ancient techniques. And you can use it as a finishing oil without much fuss or forceful combining of recipes. It’s a lazy, but elegant solution.

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Celebrate the miracle of the olive oil.

Whatever you eat, however you celebrate it, Thanksgivukkah is the rarest of holidays. Enjoy it!

Duck Fat 50: The Duck Fat Doughnut

The duck fat doughnut is a savory miracle. We love this recipe by the incomparable Ian Knauer from  Gourmet magazine, and we continue to believe it is the best doughnut ever. But we might be biased. There is a lot of duck involved.

It’s a perfect recipe for Hanukkah, or for that rarest of holidays, Thanksgivukkah. Sufganiyot, or doughnuts, are traditionally served to commemorate the miracle of the oil at Hanukkah; when you make them with a savory filling of duck confit, they are practically a meal.

We took plenty of photos of the process, which you can enjoy in the slideshow after the recipe….which comes with our heartiest of recommendations.

17 Donuts on the Rack

Savory Duck Fat Doughnuts from Gourmet, August 2009

Recipe: Ian Knauer

INGREDIENTS

1 teaspoon active dry yeast
Scant 1/2 cup warm whole milk (105-115°F)
1 1/2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
About 4 cups rendered duck fat, divided
2 tablespoons sugar
1/2 teaspoon salt
2 confit duck leg
2 tablespoons sour cherry or red currant preserves plus additional for serving

EQUIPMENTa stand mixer fitted with paddle attachment; a deep-fat thermometer

1. Stir together yeast and warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Mix in 3/4 cup flour at low speed until combined. Cover bowl with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 1 hour.

2. At low speed, mix in egg, 2 Tbsp duck fat, sugar, salt, and remaining 3/4 cup flour until combined, then beat at medium speed until smooth and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with additional flour. Cover bowl with kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.

3. Discard skin and bones from duck confit, then shred meat. Stir together meat and preserves.

4. Line a baking sheet with parchment or wax paper and lightly dust with flour. Punch down dough (it will be soft) and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a heaping tsp duck confit mixture in center. Gather dough up and around filling and pinch to enclose. Roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart on sheet.

5. Heat 2 inches duck fat in a 2-qt heavy saucepan over medium heat to 350°F. Fry doughnuts in batches of 4, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve doughnuts hot, with additional preserves.

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