Everett, Wash.
Published: Thursday, November 20, 2008

Her Thanksgiving table takes classic to the next level

By Sarah Jackson
Herald Writer

 Elizabeth Bennett is Snohomish County's culinary queen.

The 39-year-old Mill Creek woman won $10,000 in Sutter Home's Build a Better Burger Contest in 2006. In 2007, she was a regional winner in the Tillamook Macaroni & Cheese Recipe Contest.

Earlier this year, she had a shot at $1 million as a finalist at the Pillsbury Bake-Off in Dallas, where she made her original mocha-walnut bars.

Bennett attributes much of her contest success to her ability to modify many of her favorite home-cooked meals.

"I think of recipes as guidelines," she said, adding that she isn't afraid to experiment. Who better to turn to, then, when trying to put a new spin on an old classic like Thanksgiving?

It's a tough line to walk: Make perhaps that most American meal interesting and fresh, without losing the traditional flavors.

Then pull together just the right tabletop design and accents for a truly special experience.

Bennett has created an original menu and table-setting tips gleaned from a decade of experimenting and reading Better Homes & Gardens, Martha Stewart and numerous cooking magazines.

Bennett prepared her first Thanksgiving feast a couple of years ago. Her biggest mistake,she said, was making too much food, including many appetizers and soup.

"We all sat down to dinner and nobody was hungry," she said.

This year, however, Bennett vowed to focus on the main menu.

She reinvented the Thanksgiving turkey with a seasoned butter she typically uses on boned, skin-on chicken breasts.

Ancho chili powder, derived from dried poblano peppers, gives the meat a sweet heat that isn't overly spicy.

Her bacon-cranberry green bean dish is one she adapted from a Tori Spelling recipe she found in a magazine.

Bennett recommends Oscar Mayer brand bacon, which she discovered as the most flavorful after seeing it featured on "America's Test Kitchen."

When it came time to bring life to the overly beige meal, Bennett selected red cabbage and pearl onions prepared in a slow cooker.

"Red cabbage adds a nice purple pop to the plate.," Bennett said.

Finally, Bennett broke from tradition by making a pumpkin tart with a pecan crust for dessert.

"I haven't baked a pie in my life," Bennett said.

Reporter Sarah Jackson: 425-339-3037 or sjackson@heraldnet.com

Elizabeth Bennett's Thanksgiving recipes

ROASTED GARLIC SPICED TURKEY

Roasted garlic spice compound butter (recipe follows)

1 12- to 14-pound turkey

1 white onion, quartered

1 lemon, quartered

2 carrots, roughly chopped

2 celery ribs, roughly chopped

2 cups white wine

2 cups chicken broth

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/4 cup flour

1-2 cups canned chicken broth (for gravy) or more

Make roasted garlic spice compound butter as directed below.
Heat oven to 425 degrees.
Remove neck and giblets from turkey cavity. Tuck wings to back of bird. Pat turkey, inside and out, with paper towels to dry. Using hands, gently pull apart skin from breast meat, starting from top (neck) of bird. Spread roasted garlic-spiced butter evenly over breast meat under skin.

Fasten loose neck skin to back of turkey with toothpick. Squeeze one lemon quarter into turkey cavity. Place 2 quarters of onion and 2 to 3 quarters of lemon in the turkey cavity, filling but not stuffing it full. Place remaining onion quarters, carrots, celery, white wine and chicken broth in bottom of roasting pan fitted with roasting rack.

Place turkey on roasting rack, breast side up. Drizzle olive oil over turkey and rub all over skin with hands. Sprinkle skin lightly with salt and pepper. Cook for 30 minutes.

Cover turkey breast (not legs or thighs) with aluminum foil. Reduce heat to 350 degrees and cook until meat thermometer reads 165 degrees in the thickest part of the thigh. Remove turkey from oven, transfer to a cutting board or serving platter, tent with aluminum foil and allow to rest for at least 30 minutes before carving.

Remove roasting rack and vegetables from pan. Transfer all pan drippings to a large skillet and heat over stovetop burner on medium-high. Skim excess fat from drippings.

In a small bowl, create a slurry with 1/4-cup flour and enough water for a thick, lump-free liquid. Add flour slurry 1 tablespoon at a time to drippings, whisking constantly to blend. For more gravy, alternate adding 1/2-cup canned chicken broth with flour slurry till desired amount and consistency are reached. Season to taste with salt and pepper.

ROASTED GARLIC SPICE COMPOUND BUTTER

1 small head garlic

2 tablespoons olive oil

1/2 cup butter, softened

1 teaspoon poultry seasoning

1 teaspoon ancho chili powder

1 teaspoon dried parsley flakes

1/4 teaspoon smoked paprika

Preheat oven to 400 degrees.

Cut off the top quarter of the garlic head so all the garlic cloves are exposed. Place garlic on a double-layer large aluminum foil square. Drizzle olive oil over cloves. Seal garlic in foil. Bake 30 to 35 minutes or until cloves feel soft. Allow to cool.

Squeeze garlic cloves from their shells into bowl of small food processor. Add butter, poultry seasoning, ancho chili powder, parsley flakes and smoked paprika; process until well blended.

SAGE AND MUSHROOM STUFFING

1 large loaf rustic French bread (about 11/2 pounds)

1 medium yellow onion

1 pound crimini mushrooms, sliced

1/2 cup chopped pecans

2 cups chicken broth

4 tablespoons butter, melted

2 tablespoons ground sage

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Slice bread into 3/4-inch slices, lay out on cutting board and allow to air dry for 2 to 3 hours or up to a day.

Heat oven to 350 degrees.

Tear bread into bite-sized pieces and place into large bowl. Cut onion in half and grate over two layers of paper towel. Gather paper towels around onion and gently squeeze some of the excess liquid over sink.

Add onion, mushrooms, and pecans to bowl, toss gently to combine well. Pour chicken broth and butter over bread mixture a bit at a time, stirring to evenly coat. Sprinkle sage, salt, and pepper over moistened stuffing, stirring to evenly coat.

Transfer to a large oven-proof bowl. Bake in a 350-degree oven for 30 minutes or until warmed through.

Makes 6 to 8 servings.

GREEN BEANS WITH SPICY CRANBERRY GLAZE

1 pound green beans, trimmed

5 slices thick-cut bacon

2/3 cup finely diced shallots

1 cup whole cranberry sauce

1/3 cup packed brown sugar

3 tablespoons Worcestershire sauce

1 chipotle pepper in adobo sauce (canned), finely minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cook green beans in a large pot of boiling water for 5 to 6 minutes or until beans are tender. Drain and set aside.

In a large skillet, cook bacon over medium heat until crisp on both sides; transfer to paper-towel-lined plate to cool.

Remove all but 2 tablespoons remaining in skillet. Add shallots to skillet and cook until softened, about 2 minutes, stirring frequently. Add cranberry sauce, brown sugar, Worcestershire sauce, chipotle pepper, salt and pepper to skillet and stir to combine; cook 3 to 4 minutes or until sauce is heated through. Season with additional salt and pepper to taste, if desired.

Crumble bacon. In a large bowl, combine green beans, spicy cranberry glaze, and 3/4 of bacon; toss to combine well.

To servce, transfer to a serving bowl and top with remaining bacon.

Makes 8 servings.


PUMPKIN-MASCARPONE TART IN A PECAN CRUST WITH DARK RUM WHIPPING CREAM

Crust:
10 graham cracker squares, coarsely broken

1 1/4 cup pecan halves, plus additional for garnish

1/4 cup sugar

1/4 teaspoon salt

1/4 cup butter, melted

Filling:
1 8-ounce container mascarpone cheese

1 cup canned pumpkin

3 ounces cream cheese, softened

1/4 cup sour cream

6 tablespoons brown sugar

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

Topping:
1 pint whipping cream

4 tablespoons brown sugar

4 teaspoons dark rum

For crust: Preheat oven to 350 degrees. In a food processor, combine graham crackers and 11/2 cups pecan halves, and process until pecans are in small pieces; approximately 12 to 14 pulses. Pour pecan mixture into a medium bowl. Add sugar and salt, stir to combine. Add melted butter and stir until pecan mixture is evenly coated. Press pecan mixture onto bottom and up sides of a 9-inch tart pan with removable bottom. Bake for 8 minutes. Cool completely.

For the filling: Beat mascarpone, pumpkin, cream cheese and sour cream in a large bowl until smooth and fluffy. Beat in brown sugar, vanilla, cinnamon, nutmeg and cloves. Spread filling in prepared crust. Cover loosely and store in refrigerator at least 2 hours or up to 1 day.

For the topping: Beat whipping cream, brown sugar and rum in a large bowl until soft peaks form. Fill icing bag with whipped cream, pipe dollops around the edge of tart. Top each whipped cream dollop with a pecan half.

Makes 8 servings.

ROSEMARY-INFUSED SMASHED POTATOES

1/2 cup butter

2 sprigs rosemary

3 pounds red potatoes cut into 1-inch slices

1 cup whole milk, warmed, plus additional if needed

Kosher salt and freshly ground black pepper

In a small sauce pan, melt butter over low heat with rosemary sprigs.

Cook potatoes in a large pot of boiling water until fork tender. Drain well and transfer to a large bowl. Using a potato masher or fork, break potatoes into bite-sized pieces.

Remove rosemary from butter. Add melted butter and warmed milk to potatoes and stir with a large spoon to combine well. If needed to make potatoes creamier, add additional milk. Season to taste with salt and pepper.

Makes 8 servings.

BALSAMIC RED CABBAGE WITH PEARL ONIONS

1/2 cup balsamic vinegar

1/3 cup packed brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 medium head red cabbage (2-3 pounds), cored, quartered and cut in 1/2-inch slices

1 14-ounce bag frozen pearl onions

Whisk balsamic vinegar, brown sugar, Worcestershire sauce, salt and pepper in bottom of a slow cooker until blended. Add red cabbage and pearl onions, toss to coat. Cover and set slow cooker on low for five hours.

The dish can be held at warm or low setting on slow cooker until the meal is ready to serve. Season with additional salt and pepper to taste, if desired. Using a slotted spoon, transfer to a large bowl and serve.

Makes 8 servings.
© 2009The Daily Herald Co., Everett, WA