www.restaurantinclearwater.

com RECIPES

Clementine-Salted Turkey with Redeye Gravy

Recipe by Matt and Ted Lee Photograph by Richard Pierce

A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole clementines.
14-16 servings

INGREDIENTS Turkey

1/3 cup coarse kosher salt 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled 1 20- to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock *** 2 large onions, quartered 1/2 cup (1 stick) unsalted butter, room temperature

1 teaspoon freshly ground black pepper 6 cups (or more) low-salt chicken broth, divided

Gravy

4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice 6 tablespoons all purpose flour 2 cups freshly brewed coffee

PREPARATION

Turkey

Rub salt and clementine peel together in small bowl. Sprinkle some seasoned salt in main and neck cavities of turkey. Place turkey in large roasting pan. Reserve 2 teaspoons clementine salt for roasting; sprinkle remaining salt all over turkey. Cover pan with plastic wrap and refrigerate turkey overnight. Rinse turkey thoroughly inside and out; pat dry. Rinse large roasting pan and wipe dry. Place rack in pan; place turkey on rack and let stand uncovered at room temperature 1 hour. Set rack at lowest position in oven and preheat to 375F. Tuck turkey wing tips under. Cut 6 clementines into quarters (reserve remaining clementines for another use). Stuff cut clementines and onions into main cavity. Tie legs together loosely. Spread butter all over turkey. Sprinkle with 1 teaspoon pepper and reserved 2 teaspoons clementine salt. Pour 3 cups chicken broth into pan. Roast turkey 45 minutes; baste with pan juices. Reduce oven temperature to 350F. Roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165F, basting occasionally with pan juices, adding more broth to maintain liquid level, and covering loosely with foil if browning too quickly, about 3 3/4 hours. Transfer turkey to platter; tent with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Gravy

Pour juices from roasting pan into large measuring cup. Spoon off fat that rises to surface into 1-cup measuring cup. Add enough Turkey Stock to degreased pan juices to measure 5 cups. If necessary, add enough fat reserved from Turkey Stock to fat from pan juices to measure 1/2 cup. Heat 1/2 cup fat in heavy large saucepan over medium-high heat. Add ham and saut 3 minutes. Whisk in flour; cook 1 minute. Whisk in 5 cups broth mixture and coffee. Boil until gravy is reduced to 6 1/2 cups, about 15 minutes. Season to taste with pepper. Serve turkey with gravy.

***turkey Stock
This makes for a good turkey soup base. makes about 4 cups

Ingredients

2 tablespoons olive oil 4 pounds turkey wings and necks Reserved neck, heart, and gizzard from turkey 2 carrots, sliced into rounds 2 celery stalks, sliced 2 small onions, cut into wedges

Preparation

Heat oil in heavy large pot over high heat. Working in batches, add turkey parts and saut until deep brown, about 15 minutes per batch. Return turkey parts to pot. Add vegetables and 18 cups water. Bring to boil. Reduce heat to medium-low. Simmer stock 3 hours. Strain into large bowl. If necessary, return stock to same pot and cook until reduced to 4 cups stock (not including layer of fat). Cool stock slightly. Chill uncovered until cold, then cover and keep chilled up to 4 days. Remove and reserve fat layer on top before using

Nutritional Information One serving contains the following: (Analysis is based on 16 servings) Calories (kcal) 412.7 %Calories from Fat 46.8 Fat (g) 21.5 Saturated Fat (g) 8.3 Cholesterol (mg) 150.6 Carbohydrates (g) 3.9 Dietary Fiber (g) 0.3 Total Sugars (g) 1.4 Net Carbs (g) 3.6 Protein (g) 47.9
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Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto

4 servings

active: 25 minutes
Recipe by The Bon Apptit Test Kitchen Photograph by Romulo Yanes

Ingredients

2 1/2 teaspoons tsp. plus 1/4 cup extra-virgin olive oil, divided 1/2 cup shelled pumpkin seeds (pepitas) 1/2 cup (firmly packed) cilantro leaves and stems 1/2 teaspoon cracked coriander seeds 1/2 garlic clove, coarsely chopped 1 tablespoon (or more) fresh lime juice Kosher salt and freshly ground black pepper 4 6-ounce salmon fillets (preferably wild) 1 lime, cut into 4 wedges

Preparation

Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds; saut until beginning to brown and pop, about 2 minutes. Transfer seeds to paper towels to drain; let cool. Reserve skillet. Pulse 6 Tbsp. pumpkin seeds, cilantro, coriander seeds, and garlic in a food processor until coarsely chopped. With machine running, gradually add 1 Tbsp. lime juice, 1/4 cup oil, then 1/4 cup water, blending until coarse pure forms. Season pesto to taste with salt, pepper, and more lime juice, if desired. Heat remaining 1 tsp. oil in reserved skillet over medium heat. Season salmon fillets with salt and pepper. Add to skillet and cook until just opaque in center, 34 minutes per side. Place fillets on plates. Spoon pesto over. Garnish with remaining pumpkin seeds. Serve with lime wedges.

Nutritional information
One serving contains: Calories (kcal) 407.6 %Calories from Fat 59.2 Fat (g) 26.8 Saturated Fat (g) 4.2

Cholesterol (mg) 93.6 Carbohydrates (g) 2.8 Dietary Fiber (g) 1.1 Total Sugars (g) 0.3 Net Carbs (g) 1.7 Protein (g) 38.3 Sodium (mg) 78.6
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Cider-Glazed Chicken Breasts with Apple-Fennel Salad

Apple cider and vinegar add sweetness and punch to this fall-friendly weeknight dinner. 4 servings

active: 30 minutes total: 45 minutes

Recipe by The Bon Apptit Test Kitchen Photograph by Nicole Franzen

Ingredients

4 skinless, boneless chicken breasts (about 1 3/4 lb. total) Kosher salt and freshly ground black pepper 1/2 Granny Smith apple 1/2 small shallot, finely chopped 3 tablespoons apple cider vinegar, divided 3/4 teaspoon English mustard powder 5 tablespoons grapeseed oil, divided 1/2 cup apple cider

1 tablespoon unsalted butter 4 cups mixed baby lettuces 1/2 fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife
ingredient info:

English mustard powder is available at many supermarkets and at specialty foods stores.

Preparation

Preheat oven to 400. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 1214 minutes. Transfer chicken to a plate, reserving skillet; set aside. Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 23 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside. Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

Nutritional information
One serving contains: Calories (kcal) 419.7 %Calories from Fat 52.5 Saturated Fat (g) 4.7 Cholesterol (mg) 117.1 Carbohydrates (g) 6.8 Dietary Fiber (g) 2.4 Total Sugars (g) 2.6 Net Carbs (g) 4.4 Protein (g) 41.2 Sodium (mg) 114.9
bon apptit magazine

Winter Fruit and Nut Stuffing

Caramelized pears plus dried apricots, cranberries, and prunes add intense fruit flavor to this stuffing. 12 servings

Recipe by Rochelle Palermo Torres Photograph by Noel Barnhurst

Ingredients

12 tablespoons (1 1/2 sticks) butter 2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes 1 tablespoon sugar 3/4 teaspoon ground cinnamon 4 cups chopped onions 1 1/2 cups chopped celery 1 1/2 cups Sauternes or other sweet white wine 1 1/2 cups chpoped pitted prunes 1 1/2 cups chopped dried apricots 1 cup dried cranberries 2 tablespoons chopped fresh rosemary 1 tablespoon choppd fresh sage 14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds) 1 cup pecans, toasted, chopped

Preparation

Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saut until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saut until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. Do Ahead Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing. Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.

To bake stuffing in turkey

Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish

Preheat oven to 350F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
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Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust

Recipe by Sarah Patterson Scott Photograph by Tim Morris

Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead. 12 servings

Ingredients crust

Nonstick vegetable oil spray 2 cups gingersnap cookie crumbs (about 9 ounces) 1 cup pecans (about 3 1/2 ounces)

1/4 cup (packed) golden brown sugar 2 tablespoons chopped crystallized ginger 1/4 cup (1/2 stick) unsalted butter, melted

filling

4 8-ounce packages cream cheese, room temperature 2 cups sugar 1 15-ounce can pure pumpkin 5 large eggs 3 tablespoons all purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 2 tablespoons vanilla extract

topping

2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes 1/4 cup whole milk 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup sour cream

Preparation crust

Preheat oven to 350F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

filling

Preheat oven to 350F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

topping

Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally. Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges. Chill to set topping, at least 1 hour.Do Ahead Cheesecake can be made 1 day ahead. Keep chilled
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