If you need an easy side dish or gravy for your Thanksgiving dinner, or you're responsible for bringing one or both to someone else's gathering, now is the time for easy, foolproof recipes.
Waldy Malouf, the executive chef and co-owner of New York's Beacon restaurant, provides a few on The Early Show.
Malouf is well known in the food world for his work at some of New York's finest restaurants, including the Four Seasons and the Rainbow Room. His first cookbook, "The Hudson River Valley Cookbook," was nominated for an IACP/Julia Child cookbook Award.
Cranberry Relish with Grapefruit & Ginger
1 cup sugar
2 tablespoons lemon juice
4 cups fresh cranberries
2 tablespoons finely grated fresh ginger root
1/2 cup Grand Marnier or other citrus-flavored liqueur
Slice off the bottom and top ends of the grapefruit and cut off the white pith and the membrane. Holding the grapefruit in your hand over a bowl, insert a sharp knife between the segments, cutting the flesh of the fruit from the membrane. Allow the flesh to fall into the bowl and squeeze out any juice remaining in the membrane. Discard the membrane. Remove any seeds. Set the bowl next to the stove. Wash the cranberries and have the Grand Marnier at hand.
Caramelize the sugar: Combine the sugar and lemon juice in a heavy-bottomed 2-quart saucepan and stirring with a wooden spoon, melt it over medium heat. Let it continue to cook until it is completely dissolved and has become a clear amber syrup. This will take 3-4 minutes. Be careful not to let the sugar get too dark. Add the cranberries and grapefruit. Allow the mixture to cook, stirring from time to time, until it has a jam-like consistency and most of the cranberries are broken, 10 to 12 minutes. Turn off the heat and stir in the Grand Marnier and ginger. Let the relish cool and refrigerate it, covered. Serve at room temperature.
This relish will keep up to three weeks in the refrigerator.
Turkey Gravy with Riesling and Sage
This assumes that the turkey is ready and has been roasted with vegetables that have been moistened with two cups of broth.
Yield: about seven cups of gravy.
8 cups turkey stock or low sodium chicken broth
1 bunch fresh sage
Coarse salt and ground pepper
2 cups Riesling or other white wine
6 tablespoons butter
8 tablespoons flour
1-2 cups finely chopped giblets (optional)
Bring stock to a boil and simmer in a 4-quart saucepan with the sage 15 minutes before taking the turkey out of the oven.
Turn off the oven. Remove the turkey from the roasting pan, place on a platter and return to the warm oven to rest. While the turkey is resting, strain the roasting pan juices into the simmering stock. Reserve the vegetables in the roasting pan. Continue to simmer the stock and skim off any fat or foam as it rises to the surface.
On the stovetop, heat the roasting pan and add the butter. When the butter is melted and hot, add the flour. Stir constantly with a wooden spoon until it is light brown, about 3 to 4 minutes. Add the wine and cook (reduce) for 3 to 4 minutes. Add the simmering stock (reserve the saucepan), bring to a boil scraping the sides and bottom of the roasting pan to loosen all particles. Stir well and simmer for 5 to 6 minutes. Strain the sauce out of the roasting pan back into the saucepan and bring to a boil. Lower the heat to medium and lightly boil for 15 to 20 more minutes. Skim off any fat or foam as it rises to the surface. Season with salt and pepper. Add chopped giblets now if using.