Fletcher Tingle, III
11/15/24
As Thanksgiving 2024 approaches, many of us look forward to the time-honored dishes that
grace our tables each year. The roast turkey, stuffing, both canned and fresh cranberry
sauce, sides-galore, pies, cookies, cakes – the list goes on.
Being the only chef of the family, I’m gladly, yet consistently responsible for producing a dazzling spread, year after year. I don’t mean to complain, but I’m starting to go flavor deaf to the biggest
culinary holiday of the year. I’ve just no excitement left in me this year for turkey. While
traditional recipes hold a special place in our hearts, and even some undue obligation in
our minds, this year I’m taking a risk and rethinking the menu.
I’m not going too crazy and changing everything, I can’t. My aunt and her belligerent
children might burn the house down if I don’t provide Nana’s Cornbread Stuffing, my
mother’s Candied Apples, or Memaw’s Marshmallow Sweet Potato Pie. I, too, look
forward to those each year. To avoid unrest, I plan on keeping those items on the menu,
but switching up some of the rest.
I’ve sent word to warn the masses that instead of the classic roast turkey, I’m roasting
duck with lavender-herb glaze. Crispy skin, succulent meat, rich flavor, and texture
somewhere between prime steak and turkey. Sacrilege, I know. Traditions be damned,
I’m having duck, and the RSVPs are agreeing thus far.
I’m also putting a quiet kibosh on butter-laden mashed potatoes this year. For health
reasons, I’m switching gears, but not telling a soul. Earlier this year, my husband came
up with this seamless cauliflower and potato mash recipe that fooled all of our friends,
and even me. I think my uncle’s cardiologist will be happy with the change, and unc’ will
never know the difference!
Among the other side dishes, both cooked by myself and brought by others, I’ve added
a few lighter, cold dishes to the luncheon. One being a delightfully easy salad, using
Butter (or Boston) lettuce, fresh cranberries, toasted pumpkin seeds, some roasted
acorn squash, and a bright Maple Vinaigrette.
No mandatory family holiday would be complete without the beverages! We’ll have the
full bar available, of course, with wines selected to complement the food. As A glutton
for punishment, I always craft a signature Thanksgiving cocktail for the socializing parts
of the day. This year, I’m thinking of a spiced cranberry spritzer or a warm apple cider
with cinnamon and cloves. For non-alcoholic options, consider a sparkling pomegranate
mocktail that’s as festive as it is refreshing. For these, I build in batches and serve from
pitchers. Champagne or Lemon Lime Soda can be added to either. Simple, no fuss,
everyone enjoys.
Changing these simple dishes is giving me a bit more excitement and interest leading
into the season. I’m also hoping these changes will take the focus off of the routine,
traditional Thanksgiving drama, proving that a little change doesn’t hurt anyone. They
just might like the new traditions more.
DUCK RECIPE
- 1ea 5# Long Island [Peking] Duck, trimmed and trussed
- I’m roasting 3 ducks to feed 10 guests
- 2-4T Kosher Salt (Fine Ground)
- 1c Parsnip, rough chop
- 1c Carrot, rough chop
- 1c Celeriac (Root of Celery), rough chop
- 2-3 Fresh Bay Leaf
- 4-6 Sprigs of Thyme
With my oven preheated to 425F, excess fat trimmed from the neck and tail, legs and
wings tied tightly, I will be filling the cavity with chunks of root vegetables (parsnip,
carrot, celeriac), a few bay leaves, and handful of fresh thyme sprigs. Salt the skin of
the duck liberally, and place the duck on a roasting rack, tempering to room
temperature.
In the oven the three ducks go, for 20-30 minutes, or until a majority of the skin is crispy
and brown. Remove the duck from the oven and baste with the glaze liberally. Lower
oven temperature to 375F, return duck to oven, and cook for 30 minutes, or until desired
doneness achieved. I prefer Medium Rare, so I remove the duck from the oven when
the internal temperature, nearest the thigh bone reaches 140F.
Basting Glaze:
- 1T Fresh (or dried) lavender
- 1T Fresh Thyme
- 1T Fresh Chervil (or Tarragon)
- 1T Kosher Salt
- 1T Whole Black Peppercorn
- 4T Honey (I use clover)
- 2T Chicken Stock (Duck stock preferred)
In a mortar and pestle, grind the lavender, herbs and seasonings to a fine texture.
Add the mixture to the honey and stock, mix until incorporated. Set aside until
needed.
SALAD RECIPE
- 1 Head Boston/Butter Lettuce, Torn
- 4C Baby Kale, Torn
- ¼C Toasted Pumpkin Seeds
- 1C Fresh Cranberries
- Roasted Acorn Squash**
- Salt/Pepper
Mix as preferred with the Maple Vinaigrette.
**ROASTED SQUASH
- 1ea Seeded/Peeled Acorn Squash, 1” Cubes
- 2T Extra Virgin Olive Oil
- 4T Maple Syrup
- ½T Kosher Salt
Mix & Roast at 350F for 25 Minutes
Set Aside to Cool
MAPLE VINAIGRETTE
¼ C Extra Virgin Olive Oil
¼ C Pure Maple Syrup (Grade A, Amber)
2T Apple Cider Vinegar
1T Fresh Lemon Zest
2T Fresh Lemon Juice
½T Kosher Salt
¼T Black Pepper
I typically do this recipe in a mason jar, by placing all ingredients into the jar, sealing and
shaking it with each use. However, this recipe can also be made in a blender, or a
mixer.
Combine the Syrup, Vinegar, Lemon Zest, and Lemon Juice in a bowl/blender. Slowly
whisk/add in the olive oil, until emulsified. Taste and season with Salt and Pepper.
MASHED CAULIFLOWER & POTATO
[From my husband, Aaron]
1 Large Head Cauliflower, cut into 1” pieces
3 Large Russet Potatoes
2T Butter
¼C Sour Cream
2-4T Cream
½C Fresh grated Parmesan Cheese
Salt & Pepper
Remove the core from the cauliflower and cut it into large florets. Peel and dice the
potatoes. They are denser than cauliflower, cutting them into a dice smaller in size than
the cauliflower will ensure both cook evenly and be done at the same time.
Combine cauliflower & potatoes in a large pot & cover with cold water - add a heaping
tablespoon of salt.
Bring water to a boil, reduce to simmer until the potatoes & cauliflower are fork tender,
12-15 minutes.
Drain really well in a colander and return the potatoes and cauliflower to the hot pot that
you cooked them in set on the stove (burner off). Setting them back on the stove, onto
the hot burner will steam the remaining water off the vegetables.
In a small pan, warm the sour cream and butter. Add it to the potatoes along with the
shredded cheese. With a potato masher, potato ricer or a hand mixer, mash/mix until
they are well combined. If the potatoes need some extra moisture, add the milk
CRANBERRY SPRITZER SYRUP
- 12oz Bag of Fresh/Frozen Cranberries
- 2ea Cinnamon Sticks
- 3ea Star Anise
- 4ea Allspice Berries
- 2C Orange Juice
- Zest of 2 Oranges
- 1C Sugar
- 2C Water
In a large sauce pot, combine all ingredients and bring to simmer. Stir frequently.
Once cranberries have cooked down, remove from heat, and cool. Taste and adjust
sweetness as needed.
When ready to serve, pour 1C of syrup to 1 Bottle (750ml) into Iced Pitcher.
This recipe (without the Cranberries, Star Anise, and Allspice) can be used to make
the pomegranate mocktail base, served with club soda, or lemon-lime soda.
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