ANYCOOK Recettes de Thanksgiving

Mercredi 25 novembre 2020 de 10h00 à 12h00

Thanksgiving arrive !

Venez préparer votre menu avec des recettes américaines réinterprétées à la française !
Nous avons prepare un excellent menu pour celebrer Thanksgiving il y a une semaine avec Caroline, notre cuisinière franco-américaine à Chelsea.

  • Ballotines de dinde farcies, sauce acidulée cranberries
  • Patates douces et choux de Bruxelles rôtis aux épices
  • Pain de maïs
  • Mini Cheesecakes citrouille au sirop d’Érable

ANYCOOK Thanksgiving Nov. 2020

Cranberry Orange Sauce :

Flavored with orange juice and orange zest, this cranberry sauce is a must on your holiday table.
Servings : 2-1/4 cups
Total Time : 15 minutes


• ½ cup fresh orange juice, from two oranges
• ½ cup water
• ¾ cup plus tablespoons sugar
• 1 (12oz) bag fresh or frozen cranberries (do not use dried)
• Zesr of one orange, about 2 teaspoons
• Pinch salt

In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce the heat to medium and boil gently for 10 to 12 minutes, until most of cranberries have burst open (You may need to mash them a bit with a spoon). Transfer sauce to a serving bowl. Cover and chill until ready to serve.
Make-Ahead/freezin Instructions : Cranberries sauce will keep for 10 days in covered container in the refrigerator. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before using.

Cornbread :

• 15 oz de cornbread mix
• 1 egg
• ½ cup oil
• ¾ cup milk

Preheat oven to 350°F. Beat egg, oil and milk in a large mixing bowl. Mix in cornbread mix, stirring until moistened. Do not overmix. Pour batter in greased 8x8x2 pan. Bake until golden brown, about 35-40 minutes, or until a knife inserted in the center comes out clean.

Roasted brussels sprout and sweet potatoes :

• 1 pound brussels sprout
• 6 sweet potatoes
• 2 onions
• 4 teaspoons coriander, ginger, cumin...
• kosher salt and pepper
• 2 tablespoons olive oil

Preheat oven to 400°F.Cut in half potatoes and sprout. Chop onions. Oil the baking sheet. Put vegetables and season with spices, salt and pepper. Put onions on top of the vegetables, oil and mix everything and bake 15 minutes, mix then 15 minutes at 350°F.
Serve warm.

Candied Yams
Sure, everyone knows orange-fleshed sweet potatoes aren’t really yams, but it makes for a shorter name. I’m not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener.
Servings : 8
Prep time : 10 minutes
Cook time : 20 minutes
Total : 30 minutes
Yams :
• 3 tablespoons kosher salt
• 2 quarts cold water
• 3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
Glaze :

• 1 cup brown sugar
• 4 tablespoons unsalted butter
• ½ cup freshly squeezed lemon juice
• ¼ cup maple syrup
• ½ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 1 pinch cayenne pepper
• salt to taste
• chopped pistachios, pecans, or walnuts for garnish

Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat ; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish ; garnish with chopped nuts.
If you’re using fine salt instead of kosher salt, use about 5 teaspoons fine salt instead of 3 tablespoons of kosher salt._______________________________________________

Turkey gravy :
The best homemade gravy to compliment a simple roast turkey.
Servings : yields about 3 cups
Total Time : 20 Minutes

• 1 stick unsalted butter
• 1-1/2 cups finely chopped yellow onions (from 2 small onions)
• 1/4 cup all purpose flour
• Defatted turkey drippings plus chicken broth to make 2-1/2 cups
• 1 tablespoon Cognac or Brandy
• 1 tablespoon heavy cream
• 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley)
• Salt and pepper, to taste

Melt the butter in a medium sauce pan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes.
Whisk in the flour and cook for 2-3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and cook, stirring occasionally, for about 5 minutes until thickened. Stir in the cream and fresh herbs and season to taste with salt and pepper (I usually add at least 1/2 teaspoon salt and 1/4 teaspoon pepper, but it depends how salty your broth is.) Transfer gravy to bowl or gravy boat and serve.
If you make the gravy ahead of time, it may thicken up ; you can thin it to the desired consistency with water or chicken broth.
Rolled turkey breast with sausage & herb stuffing

This stuffed turkey breast is a great alternative to traditional holiday turkey. Not only is it packed with flavor, but it also cooks in just 1-1/4hrs and can be made entirely ahead of time.
Servings : 8
Prep Time : 45 minutes
Cook Time : 1hrs 15 minutes
Total Time : 2 hrs


• 2 tbsp butter
• 1 large onion, finely diced
• 2 large stalks celery, finely diced
• 3 large cloves garlic, finely chopped
• 8 ounces mild italian pork sausage, casing removed (or substitute chicken or turkey sausage)
• ½ cup white wine
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 large egg, beaten
• 9 cups store-bought seasoned or unseasoned stuffing cubes
• 1-3/4 cup low sodium chicken broth
• 3 tbsp chopped flat leaf parsley
• 1 whole (2 halves, 5-6 pound) skin-on turkey breast, boned and butterflied (see note)
• Kosher salt and pepper
• 2 tbsp extra-virgin olive oil
• 1 homemade gravy, for serving

Preheat the oven to 375°F and set an oven rack in the middle position.
Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up a ny browned bits from the bottom of the pan. Remove from the heat.
In a large mixing bowl, combine the egg, stuffing, cubes, chicken broth, parsley, ½ tsp kosher salt, ¼ tsp pepper, and sausage mixture. Stir until all the bread is moistened.
Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even ½-inch thickness. Rub the meat with 1 tbsp of the oil, and sprinkle with 1 tsp kosher salt and ½ tsp pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey’s cooking time).
Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin ; this way the skin will end up mostly on the outside of the roll). Don’t worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tbsp oil and season with 1 tsp kosher salt and ½ tsp pepper. Roast for about 1h15, or until an instant-read thermometer inserted into the thiskest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfert the roll to a cutting board and slice into 1/2-inch thick slices and arrange on a platter. Serve with gravy.
Make ahead : The recipe can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.

PS : pour cette recette vous pouvez utiliser le stuffing original (en gris) de la recette, ou le remplacer par le stuffing aux champignons ci-dessous.

Mushroom & sausage sourdough stuffing

Servings : 8 to 10 side-dish

• 2 tablespoons butter
• 3 tablespoons olive oil
• 3 shallots, minced
• 2 pints cremini mushrooms, quartered
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 pound Italian sausage, cooked and diced (or 1 pound Pork Breakfast Sausage)
• 1 loaf sourdough bread, cubed (about 8 cups) or Rye bread
• 4 cups turkey, chicken or vegetable broth
• Kosher salt
• Freshly ground black pepper

Instructions :
Preheat the oven to 350°. Lightly grease a large baking dish with nonstick spray.
Cook the vegetables : Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5 to 6 minutes more.
Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage ; cook, tossing occasionally, until heated through, 1 to 2 minutes. Transfer the mixture to a large bowl.
Prepare the stuffing : Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper.
Pour the stuffing into the prepared baking dish and bake until the stuffing is heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly ; serve warm.

Mini Pumpkin Cheesecakes

These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. These are the perfect mini dessert for fall !

Servings : 12 mini cheesecakes
Prep time : 4hrs30
Cook time : 30 minutes
Total time : 5 hrs

For the crust :
• 12 gingersnap cookies (90 grams or 3/4 cup gingersnap cookie crumbs)
• 2 tablespoon (25 grams) granulated sugar
• 2 tablespoons (30 grams) unsalted butter, melted

For the pumpkin cheesecake filling :
• 8 ounces brick-style cream cheese softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• 3/4 cup (185 grams) pumpkin puree (not pumpkin pie filling)
• 1 large egg room temperature

To make the crust :
Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.
Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and butter and mix until fully combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan (or 10 cavities in the muffin pan), making sure to press each one down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling :
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese, sugar, vanilla, and pumpkin pie spice for 1-2 minutes until smooth and creamy. Add in the pumpkin puree and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add in the egg and mix on low speed until just combined.
Evenly distribute the filling between all 12 cavities of the cheesecake pan (or 10 cavities in the muffin pan) and return to the oven.
Bake at 325°F for 15-20 minutes or until the tops of the cheesecakes are set.
Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3 hours or overnight. Once the cheesecakes are chilled, carefully remove them from the pan, serve.

L’equpe de l’ANYCOOK vous souhaite un joyeux Thanksgiving !