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If you ’re see for something new and different to serve this Thanksgiving , Chef Evan Mallett of the Black Trumpet eating house in Portsmouth , NH has some estimate .
From his Word of God , Black Trumpet , Mallett has selected three traditional , New England - inspire dishful that are sure to add some new flavors to your Thanksgiving fiesta .
The followers is an excerpt fromBlack Trumpet . It has been adapted for the web .
Pheasant Two Ways: Roulade and Leg Stewed with Prunes
Serves 8
This is a great beauty that can enclothe even a volaille in its fancy dress , but there is something particular about the fat taste of pheasant that works best , particularly in the stewed leg dowry of this formula . For our menu , we bought pheasant roosters , which are significantly larger than hens . If you are only capable to source hens , keep in mind that this formula will soften a small more than one-half of the roosters ’ yield , so plan on serving half as many people .
Ingredients for the roulade
4 pheasant breasts ( from 2 roosters ) , attender removedSaltBlack pepper2 packed cups ( 100 deoxyguanosine monophosphate ) sassy spinach1 loving cup ( 115 g ) grated American cheese cheese10–12 thin slices Bavarian ham¼ cup ( 60 ml ) clarified butter / olive petroleum blend ( page 13 ) , divide
Ingredients for the stewed pheasant legs
4 leg ( from 2 roosters)SaltBlack pepper2 tablespoonful clarified butter / olive oil blend ( page 13)8 prune ( pitted dates may be substituted)1 small onion plant , rough - chopped1 tablespoon honey½ cup ( 120 cc ) port1½ quarts ( 1.4 L ) stock ( from pheasant , duck’s egg , or other domestic fowl )
Make the roulade
Make the stewed pheasant legs
DelicataSquash Terrine
One of Denise ’s darling , this vegetarian “ average dish ” is visually stunning and just the proper meeting period between elegant and rustic . It is easier to make than it might seem .
Ingredients
3 delicata squash½ teaspoon salt , plus more for sprinklingPepper , for sprinklingOlive rock oil , for roasting2 cup ( 300 g ) bulgur wheat3 cup ( 710 millilitre ) water1 crimson onion , minced1 tablespoon mince garlic2 quarts ( 240 g ) packed chard , beet tops , turnip teetotum , or spinach1 red chile capsicum , minced1 red sweet white pepper , minced1 cup ( 235 cc ) goat ricotta ( or substitute moo-cow ’s milk ricotta)2 Panthera uncia ( 55 g ) feta , crumbled¼ cup ( 15 gram ) loosely packed Italian parsley , chopped1 teaspoon za’atar ( a Middle Eastern spicery blend)1 teaspoon sumac ( we forage the seedheads of this native plant life locally whenever potential , but the mediate Eastern miscellanea can be find online at stockandspice.com ) .
Procedure
Levant-Spiced Pumpkin Soup
Depending on what character of entrepot squashes we have on hired hand in the belated fall from our heirloom garden , this soup may vary slightly in thickness and flavor . Red Kuri works as well as Small Sugar pumpkin , which is more readily available . For testing the recipe , we used Upper Ground Sweet Potato Squash , and it came out great , if a bit paler than the pumpkin version . The yr we successfully grew Sweet Potato Squash , and we also trained a few other sweet heirloom , let in a bumper crop of Green Striped Cushaw ( depicted in the photo ) , good manners of Josh Jennings ’s and Jenna Darcy ’s brainy innovation : In place of a trellis , they affixed a prolonged arcade of excess hog fencing . That was our best squash racquets year ever . Coincidence ? I do n’t think so !
One 4- to 5 - pound ( 1.8–2.3 kg ) Small Sugar pumpkin2 tablespoon Olea europaea oilPinch plus 1 tablespoonful salt4 cloves garlic3 tablespoons clear up butter / Olea europaea crude blend ( page 13)½ loving cup ( 115 guanine ) medium - diced onion½ loving cup ( 115 gibibyte ) medium - dice carrot ( about 1 medium)½ cup ( 115 g ) average - diced cultivated celery ( about 1 small stalk)1½-inch ( 4 centimeter ) quarter round gingerroot , peeled and mince ( 2 tablespoon minced)½ teaspoon allspice¼ teaspoon ground nutmeg¼ teaspoon land cinnamon¼ teaspoonful priming turmeric¼ teaspoonful cayenne pepper¼ teaspoon ground coriander1½ quarts ( 1.4 L ) vegetable stock1 cupful ( 235 ml ) cider
Recommended Reads
Show - Stealing Desserts for Holiday Celebrations
Tired of Turkey ? Four Ways to Spice Up Thanksgiving Dinner
Black Trumpet
A Chef ’s Journey Through Eight New England Seasons
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