If your waistband permits, here is one more seasonal, sustainable menu for the last of the holiday parties ahead. This is an elegant, yet healthy sit-down dinner for New Year’s, just right after a season of perhaps too many cookies! It’s also one to bookmark for next year’s Thanksgiving menu.
Join in the feast for New Englanders with Bon Appetit Management‘s Chef Kimberly Triplett. Triplett runs the kitchens for Goucher College in Towson, MD. Recipes follow the jump.
LOW CARBON HOLIDAY MENU
1. Local mesclun and arugula greens with toasted pumpkin seeds and crispy onions tossed in a roasted shallot oil (greens, shallots, crispy onion and pumpkin seeds are from Even Star organic farms, Lexington Maryland)
2. Roasted Brussels sprouts with apples, bacon in a grain mustard vinaigrette (Brussels sprouts, apples are from Licking Creek Bend Farm in Needmore, PA .Bacon is from Springfield Farms in Monkton, Maryland)
3. Organic whipped Potatoes topped with caramelized leeks (The potatoes and leeks are from Tuscarora Farms which is located in the Chesapeake Bay watershed region)
4. Roasted Sage Turkey basted with Pear Butter Glaze (Springfield’s Farms located in Monkton, Maryland, butter is from South Mountain Creamery located in Middelton, Maryland, pears are from Licking Bend Farm in Needmore,PA)
5. Apple & Pumpkin Pie (the apples and pumpkins are from Mike Tabors Licking Creek Bend Farm in Needmore, PA, flour is from Old Wye Grist Mill in Wye, Maryland.
Brussels Sprouts with Mustard Vinaigrette
1 pound Brussels sprouts
2 ounces local bacon, diced medium
2 green granny smith apples, bruniose cut
2 tablespoons coarse grained mustard
2 tablespoons vegetable oil
1 green onion thinly sliced
1 clove garlic, finely chopped
1/4 teaspoon salt
Rinse sprouts and trim stems. Cut an X about 1/4 inches deep in the base of each sprout. Steam the sprouts in a steamer set over boiling water for 7 to 10 minutes, or until just tender. Meanwhile, cook bacon medium heat 4 minutes, drain fat, add apples cook for 2 minutes. Stir in lemon juice and mustard, heat for 1 minute. Place sprouts on a serving platter and toss with bacon, apples mustard mixture. Serves 4.
Roast Turkey Recipe with Pear Glaze
1 whole turkey (about 12 pound size)
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons fresh basil, cut
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325 degrees F. Clean and wash turkey and place into a pan with a lid.
In a small bowl, combine olive oil, garlic powder, basil, ground sage, salt and using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover.
Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F.
Remove bird from oven and let stand for about 30 minutes before carving.
Pear Glaze Recipe
4 pounds medium pears, quartered and cored
2 cups sugar
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1/4 cup orange juice
Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cups. Cook until the pears are soft, about 30 minutes.
Stir in the orange zest, nutmeg and orange juice. Cook over medium heat 10 minutes. Ladle on Turkey to serve.