Greenfeast: Autumn, Winter by Nigel Slater – Greenfeast: Autumn, Winter is perfect for people who want to eat less meat, but don’t want to compromise on flavor and ease of cooking. It’s packed with 110 simple vegetarian autumn and winter recipes that make use of ingredients you already have on hand. This is a go-to book for those who want to eat with the seasons!
Archive for month: November, 2020
The Model Bakery Pecan Pie
Makes 8 servings
The Model Bakery make plenty of pecan pies for their restaurant clientele as well as the bakery display case.
This recipe has a touch of bourbon, which seems to bring out the other flavors without tasting boozy.
Anyone who loves pecan pie will tell you to always serve it with vanilla ice cream or whipped
cream to balance the pie’s sweetness.
1 recipe Pie Dough
Makes one 9-in/23-cm piecrust
Every bakery has a proprietary recipe for pie dough. Their recipe includes butter and vegetable
shortening. Since butter tastes so good, why do many recipes use shortening or lard? Unlike
butter, these last two fats contain very little water. Since liquid toughens the gluten in flour, the
less water in the dough ingredients, the flakier the dough. Ours uses butter and shortening for a
light and tender crust, which will improve any pie. For a double crust pie, just double the recipe.
1 1/2 cups/220 g unbleached all-purpose flour
1/2 tsp sugar
1/4 tsp fine sea salt
5 Tbsp/75 g unsalted butter, cut into 1/2-in/12-mm cubes, chilled
1/4 cup/55 g vegetable shortening, cut into 1/2-in/12-mm chunks, chilled
1/4 cup/60 ml ice-cold water, as needed
1. Whisk the flour, sugar, and salt together in a large bowl. Add the butter and toss to coat with
flour. Using a pastry blender, cut the butter into the flour mixture until the pieces are about half
their original size. Add the shortening and toss to coat. Continue cutting in the butter and
shortening until the mixture looks like coarse bread crumbs with some pea-size pieces of the fats.
Do not overmix. While stirring the mixture with a fork, gradually add enough of the water so
dough begins to clump together. Gather up the dough into a thick disk and wrap in plastic wrap.
Refrigerate for at least 1 hour and up to 1 day. If the dough is well chilled and hard, let stand at
room temperature for about 15 minutes before rolling out.
1 cup/200 g packed light brown sugar
3/4 cup/180 ml light corn syrup
4 large eggs
4 Tbsp/55 g unsalted butter, melted and cooled slightly
2 Tbsp bourbon
3/4 tsp pure vanilla extract
1/2 cup/85 g chocolate chips (optional)
2 cups/230 g coarsely chopped pecans
1. On a lightly floured work surface, roll out the dough into a round about 13 in/33 cm in
diameter and 1/8 in/3 mm thick. You will see flakes of flattened butter and shortening in the
dough—perfect. Fit the dough into a 9-in/23-cm pie pan. Trim the overhanging dough so it only
extends 1/2 in/12 mm beyond the rim; discard the trimmings. Working around the perimeter of
the pan, fold the dough under so the fold is flush with the rim of the pan, and flute the dough.
Freeze for 15 to 30 minutes.
2. Position a rack in the bottom third of the oven and preheat to 400ºF/200ºC/gas 6.
3. Place the pie shell on a large rimmed baking sheet. Line the pie shell with aluminum foil and
fill with pastry weights or dried beans. Bake until the exposed dough looks set and is just
beginning to color, about 15 minutes. Remove the pie from the oven on the baking sheet.
Remove the foil and pastry weights. Continue baking, pressing down the dough with the back of
a fork if it puffs, until barely browned, about 5 minutes. Remove from the oven.
4. To make the filling: Whisk the brown sugar, corn syrup, eggs, melted butter, bourbon, and
vanilla in a medium bowl until well combined. Stir in the chocolate chips, if using. Pour into the
pie shell. Sprinkle the pecans over the syrup mixture.
5. Return the pie, on the baking sheet, to the oven. Reduce the oven temperature to
350ºF/180ºC/gas 4. Bake until the pie filling is puffed all over, about 50 minutes. Transfer the
pie to a wire cooling rack and let cool completely. Cut into wedges and serve.
Turkey Q & A
At The Fatted Calf we field many turkey queries as we approach Thanksgiving.
Here are the official answers!
What is a heritage turkey?
Prized for their rich flavor and beautiful plumage, Heritage Turkeys are the descendants of wild turkeys. Heritage turkeys are allowed to mate naturally, are slower growing and live a more natural life which makes for a more flavorful and juicier bird.
Where do the turkeys come from?
At The Fatted Calf we source all of our turkeys from Good Shepherd in Lindsborg, Kansas where they receive the best possible care from esteemed poultry farmer Frank Reese. Frank fell in love with turkeys on a visit to a nearby farm at the age of five. He began raising birds in the 1950′s, has maintained and improved his flock over the years and now has the oldest continuous strain of standard bred heritage turkeys in North America.
What makes Good Shepherd Ranch turkeys better than those other so-called “heritage” turkeys?
Frank Reese and his turkeys truly are one of a kind — no one breeds poultry better than Frank who stays true to 19th century Poultry Standards of Perfection. His rare Standard Bronze, Bourbon Red, White Holland, Black, Narragansett and Slate are renowned for their flavor. According to the USDA, Frank Reese remains the only farmer allowed to use the name “Heritage” on his USDA label thanks to certification by the oldest agricultural organization in North America, the American Poultry Association. Some other producers that claim to have a “heritage” flock actually cross breed the turkeys with more commercial breeds. Good Shepherd Ranch was also the first turkey farm to be certified by the prestigious Animal Welfare Institute. All of Frank’s birds live a long and slow-growing outdoor life that results in healthy and delicious turkey for your Thanksgiving table.
What do the turkeys eat?
The turkeys are fed an all-vegetarian diet free of antibiotics and growth hormones. The grain is milled just down the road from Good Shepherd Ranch at Custom Mills, an Amish grain mill.
The turkeys are pastured, meaning they are raised outdoors on the Kansas prairie. No pesticides or herbicides are ever used in the pasture or on the farm. Additionally, their outdoor lifestyle means that they eat more grass resulting in higher levels of the good omega-3 fatty acids.
When do I need to place my turkey order?
There is no cut-off date for ordering a turkey however, every year we sell out of turkey. We need to place our order with Good Shepherd Ranch in the next few weeks and while we are pretty good at predicting how many of each type of turkey we might sell it really helps us if you place your order as early as possible. Some sizes sell out faster than others. Should you need to change your order at a later date we can almost always accommodate you.
How big of a turkey will I need?
We recommend between 1 and 1 ½ pounds of turkey for every person at your Thanksgiving table. For example, if you are cooking for 8 adults, we would recommend a 10 to 11.99-pound turkey. That might seem like a lot but keep in mind that the yield on a turkey, once it is cooked and carved off of the bone, is only about half of its original weight before cooking.
We will begin by saying drink whatever you want this Thanksgiving. Honestly, the best beverage to pair with that plate of turkey, mashed potatoes, and veggies is your favorite beverage. Enjoy what you enjoy. BUT, that being said, if you’re looking to elevate the dining experience with food-friendly beers that can hang pre and post-dinner as well, Fieldwork is your place.
Check out their ever-changing line-up of beers and pre-order your Crowlers and Cans now. They offer same-day delivery and pickup. Select your beers and choose a pickup time or delivery location. It’s that easy!
Pairing wine with food can be tricky even when a meal is simple. On a holiday like Thanksgiving—when plates are packed with a cornucopia of mains and sides—selecting an appropriate wine can feel downright befuddling.
Rather than trying to match wines to individual flavors or dishes, go for bottles that complement a wide variety of foods. Let the experts at Oxbow Cheese and Wine guide you through their extensive local, national, and international wine selection. They leave no stone unturned when it comes to sourcing the best, most interesting, and must discover.
Of course, you need a delicious spirited beverage (or two) to complete your holiday meal. To help you find the perfect cocktail for your Thanksgiving celebration, we’re sharing the best of Napa Valley Distillery’s cocktail recipe list including drinks that can be served before, during and after the big meal. So before you get swept up in preparing for the holiday, check out these drinks now.
All spirits listed in each recipe can be found and purchased at NVD’s Oxbow location and available for delivery.
Clink pink this Thanksgiving! Explore Bar Lucia’s carefully curated bottle shop full of all the favorites when it comes to rosé and bubbles. Not sure what to order? Stop by the bar and order a few pours, taste through the selection and see what pops out. These are a must if you’re ordering Kara’s Cupcakes for dessert, the perfect pairing!
Push that plate away after you polish off that third helping of stuffing and take a few deep breaths to prep before the pie—but don’t let the tryptophan put the sleepy kibosh on your enjoyment of dessert by dozing you face-down into your à la mode. Brew up an easy and delicious jolt of caffeine that’s not just an afterthought but a complement to the meal and a perfect pairing for the last sweet bites that you may want to serve.
Ritual has full-bodied roasts, full-flavored decaf, and a wide assortment of fresh, herbal teas to end your meal on a satisfying note.
Be sure to save some room for Anette’s Chocolates gourmet chocolate treats this Thanksgiving! Make their selections the star of your dessert table and gobble down the delicious milk chocolate delights. They also carry an array of seasonal brittles, toffees and other treats to enjoy.
Cookies, cupcakes, whole cakes – whatever your pleasure Kara’s delivers them in their signature sweet frosting, locally sourced ingredients, and cheery sprinkled finish. You’ve spent enough time over the hot stove this Thanksgiving, put in your pre-order for freshly baked desserts that’ll be the perfect ending to a delicious holiday. Available for pick-up at their Oxbow location and nationwide delivery.
Don’t stop at the ‘untraditional’ with your savory items; expand your sweet tooth with the decadent South American alfajor. After all, who can resist two buttery cookies around a creamy dulce de leche center? Not us! Nestled between two airy butter cookies, the creamy center of a traditional alfajor is made of dulce de leche, which you achieve by slowly heating sweetened milk until a chemical reaction occurs, in turn, changing the liquid to a caramel-like consistency and shade.
A few of their flavorful offerings include dulce de leche (the creamiest), Limon (lemon), frambuesa (raspberry), membrillo (quince), and white + chocolate covered alfajores too.
Pick up a box at their Oxbow location OR have them delivered right to your doorstep!
Let The Model Bakery help with home-baked goodies for your Thanksgiving feast! Start the day off with pumpkin cinnamon rolls with maple cream cheese frosting, then treat your family and friends’ “bubble” gathering with organic, artisan breads, including Pain au Levain Boule, Walnut Sage Levain Batard, and their Pain de Mie Dinner Rolls (as mentioned in previous blogs). But most importantly, their dessert options will be hard to choose between, including the bakery’s pumpkin gingerbread spice cake and, of course, their famous pies, including pumpkin and pecan.
All orders must be placed and pre-paid by 5:00 pm on Friday, November 20, and pick up is on Wednesday, November 25, between 7:00 am – 5:00 pm. Closed Thanksgiving day. Many items are also available for nationwide shipping. Phone: (707) 259-1128 | Email: firstname.lastname@example.org
Ice cream: It may not be the first thing you think of as November temperatures drop, but what good is pie if not a la mode? When you need more than a couple of scoops, enjoy Lappert’s 16 flavors by the pint! We can’t wait to join handmade pies and the creamiest ice creams so they can be united in a mess of gooey, half-melted, crusty deliciousness after Thanksgiving dinner. Who’s in?
Shop at their Oxbow location or order six or more pints for nationwide delivery.
Forget long (and overly crowded) chain store supermarkets. Fresh is the name of the game at Hudson Greens and Goods, stocking only the best and most local vegetables and fruits. Of course, it doesn’t stop there. Check off all the items on your holiday ingredients list, including fresh produce, flour, sugar, milk, eggs, and so much more.
Shop safely, quickly, and stressfree with us at Oxbow Public Market.
The iconic holiday flavors of your grandmother’s pumpkin pie, your favorite stuffing, or mom’s prized green bean casserole are primarily due to a handful of popular winter spices. Here are the top Thanksgiving spices of the most notable turkey day dishes you need to stock up for the holiday season: Sage, Cinnamon, Nutmeg, Pumpkin Pie Spice, Thyme, and Rosemary.
These essentials, along with Salt-Free Turkey Brine, steak rubs, finishing sugars, and signature spice blends, can all be found and freshly ground at Whole Spice in the market.
Free shipping on orders over $75.
Holiday or not, we’re always happy for a reason to order a massive cheese board from Oxbow Cheese and Wine. In addition to picking up cheeses to grate and garnish with, don’t forgo a spread to kick off the festivities. A cheese course is a lovely way to start a Thanksgiving meal. It buys the cook extra time to finish the bird and sides or pour him/herself a well-deserved cocktail, and it gives everyone something to snack on. Choose your cheeses or let the experts curate something perfectly paired. Call 24 hours in advance for next-day pick-up at (707) 257 -5200.
Bread isn’t the flashiest part of Thanksgiving dinner—when you’re trying to fit meat, stuffing, sweet potatoes, and a thousand other dishes onto your plate, the slice bread and butter is always the proverbial cherry on top. Bread is a vital part of the meal—how else will you soak up every drop of gravy or make leftover sandwiches on Friday? The Model Bakery has epi-baguettes perfect for slathering fresh olive oil and make crostinis (pictured above) as well as sourdough, Pain de Mie, rolls, buns, and a litany of sweets (more on that here).
Open their regular hours on Wednesday, November 25th, stop in to get the freshest breads straight from the oven.
For Thanksgiving, olive oil is flowing in the creative minds and kitchens of chefs and home cooks alike. EVOO elevates holiday flavors without changing the beloved classics. It takes the expected holiday fare and enhances them with a range of flavors and strengths. Where butter may disguise or dominate the natural accents of ingredients, olive oil accentuates and complements them in a pleasantly unexpected way. With that in mind, peruse the shelves of The Olive Press for the perfect bottle or two to add to your arsenal.
Their shelves are full of options but don’t miss their limited edition Olio Nuovo — their freshest olive oil of the season available while supplies last. All available for in-store pick-up and nationwide delivery.
Making everything from scratch is all well and good, but maybe you just want to focus on the main and cut to the chase when it comes to the sides. But of course, you don’t want to compromise quality and taste. Don’t worry; The Kitchen Door will come through in the form of their Thanksgiving Fixin’s To Go Menu. It’s all there but the bird.
Build your own Thanksgiving
Chef Todd’s Famous Mushroom Soup…………. $23 qt
Sourdough Stuffing…………….. $10 qt
Peppercorn Gravy…………….. $8.50 pt
Fresh Cranberry Sauce………………$8 pt
Mashed Potatoes……………. $9 qt
Roasted Root Vegetables……………… $8.75 qt
Pre-order only by 5 p.m. on Monday, November 23rd.
Contact: email@example.com or firstname.lastname@example.org, 707-226-1560
Pick-up: Wednesday November 25th
Each year at The Fatted Calf, they excitedly await the arrival of their truly heritage turkeys from Good Shepherd Ranch. Good Shepherd Ranch turkeys are pasture-raised on the Kansas prairie. They are naturally mated, slow-growing, vegetarian-fed, antibiotic and hormone-free, always fresh, never frozen, and richly flavorful. They are now accepting pre-orders for these amazing birds and all of their Thanksgiving specialties. To place your turkey pre-order for pick up at the Napa location, email email@example.com or call (707) 256-3684.
The Fatted Calf – other options
While turkey orders take center stage for Thanksgiving, Fatted Calf also has a host of other holiday offerings beyond the big bird. Our turkey brine kits make easy work of seasoning. Rich, golden turkey broth is essential for making gravy or braising turkey legs. Bulk sage and onion sausage make excellent stuffing. Bourbon and chestnut honey glazed ham is ready to heat, slice, and serve. Stuffed quail and duck are delicious and simple turkey alternatives for a smaller gathering. From platters of pâté and salami to tubs of leaf lard for perfectly flaky piecrust, Fatted Calf has all of your meaty Thanksgiving needs covered!
Beef might seem an unorthodox Thanksgiving main, but don’t discount it just yet. Beef cuts are delicious and varied; some cook in no-time and can be served in an elegant and beautiful way to be carved or cut at the table. We’re so lucky to have family-owned and operated Five Dot Ranch call Oxbow Public Market home. If you’re craving the red meat, good luck choosing from options like Dry Aged Bone-In New York, Porterhouse, and Tri-tip roast to Filet Mignon and T-Bone Steak. For Thanksgiving, they will be offering a New York Roast Special that feeds 4-6 people and comes with a seasonal recipe with purchase. They are available to order in the shop now until November 25th.
Inspired this holiday but don’t live local? Visit their website to shop for some of the most popular beef cuts and beef boxes! If you are indeed a local, they are also doing curbside pick up and deliveries within the Napa city limits.
Here’s something you might not know. Originally, seafood was a big part of Thanksgiving. Settlers of America first came to New England, where to this day, shrimp, oysters, and seafood, in general, is a main staple. In fact, we wouldn’t even recognize a traditional Thanksgiving dinner from back then. Forget rolls and biscuits. You had hush puppies and porridge with your fish and oysters!
Meaning, if you deck your holiday table with the freshest seafood, you wouldn’t really be that untraditional. Eiko’s Hawaiian Fish Market is always stocked with the freshest Ora King Salmon, Tuna, Shrimp, and Scallops, available daily. Looking for a specialty fish, they’ll need 24-48 hours’ notice and sushi platters for the holidays are 24 hours in advance as well. They offer delivery on orders over $250.00.
Oysters made a showing at the first Thanksgiving and by the turn of the century, oysters were still a Thanksgiving standard. They were on Thanksgiving menus everywhere from New York City’s Plaza Hotel to train dining cars, in the form of soup, cocktails, and stuffing.
Here in Napa Valley in 2020, we like them raw, on ice, and from Hog Island Oyster Company. Have these babies shipped directly to your door. The last day to order on time for Thanksgiving is November 23rd for overnight for delivery on November 25th via FedEx.
If you’re local, pick-up is available with 24 hour lead time. They’re also offering oyster + shellfish for direct pick up from the Hog Island Oyster Bar in Napa on Wednesday 11/25, pre-orders can be made here. Browse their selection of Hog Island Oysters, Manila Clams, and Tomales Bay Mussels – ready to take home and shuck.
Give your menu a new twist with the help of C CASA! Holiday pre-orders include Rotisserie Chicken or Duck Platters, Enchilada trays, Salad trays, Cranberry salsa by the pint, Heirloom Roasted Potatoes by the quart, Carnitas by the pound, and their infamous housemade White Corn Tortillas, plus Salsa Bars and chips, and margaritas. Look for more details coming soon to the C CASA website!