Dear Friends and loyal Auray Customers:
Welcome back to our e-mail list and Thanksgiving edition of our newsletter.
Auray and Le Wine partner for Wine Tasting Series
Together with Le Wine Shop we are holding at Auray Gourmet a series of four
Thursday evening wine and cheese seminars. Classes include tastings of 5-7 wines and cheeses. It's not too late to join. It's a perfect couples night out and also makes an unforgettable and affordable gift for someone special.
The first session, November 12th from 7:30 - 9:00PM, had 10 very happy participants. Geraldine from Le Wine Shop in Larchmont started with a review of principal grapes and wine
regions of the world. Carolynn provided a panorama of cheeses to match the French, Italian, Spanish, American and Australian wines.
The December 10th session features
Champagnes, sparkling and sweet wines - just in time for the holidays. January 14 features wines of France with French cheeses. We'll conclude this round on February 11th just in time for
Valentine's Day with Wines of Italy, again with Italian cheeses.
Tuition (there's no test, you can't fail, but you'll beg for extra credit work):
1 session $50.00
2 sessions $90
3 sessions $125
For more information and reservations, call us or write: carolynn@auraygourmet.com. A votre santé !
THANKSGIVING 2009 is Thursday, November 26th.
You may order your Thanksgiving goodies at Auray Gourmet now.
Heritage Turkeys from D'Artagnan - organic, free range and absolutely delicious !
Surry Hams - the best from the South simply delectable, smoked to perfection
Cheese trays, canapés, pâtés, charcuterie, pre-order your catering
Butternut squash lasagna
Butternut squash soup
Sweet potato pies, pecan pies and more - available only upon pre-order. Call now.
By popular demand, here are some of Carolynn's favorite Thanksgiving Feast recipes:
Roasted Turkey marinated in fresh Tangerine Juice and Sage
(start marinade at least one day in advance)
Ingredients -
One 14 pound D' Artagnan, organic heritage wild turkey available at Auray
Gourmet
8 fresh tangerines - available at most green grocers
1 bunch of fresh sage - available at most green grocers
3 teaspoons sea salt
1 teaspoon freshly ground pepper
2 crushed garlic cloves
1/4 cup extra virgin olive oil
8 slices apple-smoked bacon
2 cups of chicken stock
Cut tangerines in half and then squeeze out the juice into a
mixing bowl. Reserve the fruit for the next day to place in cavity of bird.
Take the sage and chop coarsely. Add three tablespoons of salt, ground pepper,
two cloves of crushed garlic and the 1/4-cup extra virgin olive oil. Whisk
together all ingredients and then pour into a large zip lock bag. Place turkey
inside and marinate for at least 24 hours - two days even better.
On Thanksgiving,
preheat oven to 350F (177C). Place turkey into a roasting pan. Add cut up tangerines
and sage into cavity. For a smoky taste, add 8 strips of apple-smoked bacon
on top of breast and drumsticks. Add remaining marinade to pan and 2 cups of
chicken stock. Baste every 1/2 hour with
juices. Add more stock if necessary. Cook turkey for 20 minutes per
pound. Check with thermometer and adjust cooking time if necessary.
(Turkey must read 168F (76C) for done-ness.) When done, let turkey rest for 1/2 hour under an aluminum foil dome. In meantime, make
gravy using turkey juices.
Tangerine glazed turkey gravy: Take turkey pan and
sprinkle two tablespoons flour into drippings and juice. Whisk on low flame (or burner) on
top of stove until well incorporated. Add one cup of chicken stock and 1/2 cup
of heavy cream. Whisk until the gravy coats the back of a spoon. Add salt and
pepper to taste and 1/2 teaspoon of chopped sage.
Plate turkey and pass gravy alongside.
Speaking of sides here they are:
Green Beans Almandine
1 pound of haricots verts or thin green beans
1/2 teaspoon sea salt, 1/2 teaspoon thyme, prefer fresh
1/4 stick of butter per pound
1/2 cup of sliced almonds - up to 3/4 cup
Non-stick pan
Ice water and bowl for plunging
Buy one pound of green beans for every 4 persons. Take
green beans and wash, snip off ends. Take a large frying pan and fill with 1/2
cup of water. Add beans and half a teaspoon of sea salt. Quickly sauté and then
remove from pan and plunge into an ice water bath. Sauté in the same pan 1/4 stick of butter
and 1/2 cup of sliced almonds and thyme. Sauté until almonds are nutty brown. Add beans
and give a quick toss until incorporated and warm. Serve immediately.
Butternut Squash Lasagna - everyone's favorite recipe
1 - 2 large butternut squash (at least 6 cups cut up)
1 large bunch of basil
8 ginger snaps or Spekulatius German Christmas cookies
(available at Auray)
1 quart of milk
1 cup of chicken stock
1/2 cup of heavy cream
1 garlic clove
1/2 stick butter, 2 tablespoons flour
1 cup grated Parmesan cheese (available at Auray)
1 cup shredded Piave Vecchio cheese (available at Auray)
Nutmeg
2 packages no-boil lasagna noodles
Peel butternut squash with a sharp large butcher knife. Cut
in half and take out seeds. Or buy it already cleaned. (Trader Joe's)
Place into a sauté pan with one cup of salted water and cook
until fork tender.
When done, drain water and place the butternut squash into a
food processor. Add the cookies and 1/4 teaspoon nutmeg. Start blending - when almost pureed add 1/2 cup of
heavy cream. Taste puree and adjust seasoning - salt or more nutmeg.
Béchamel sauce with Basil, Parmesan and garlic:
In another saucepan, add 3/4 stick of butter and 3
tablespoons flour and make a roux. Add a quart of milk in a steady stream while
constantly whisking. When the roux gets thick enough to coat the back of a
spoon, remove from heat. Wash the basil and dry. Add to a blender with garlic
clove 1/2 cup of grated Parmesan and one cup of the béchamel sauce. Blend in food
processor or blender until pureed. When done, add back to sauce pan with
remaining béchamel.
In a lasagna pan, add a layer of basil béchamel to bottom.
Layer six sheets of noodles on top. Spoon some of the butternut squash puree on
top. Add a sprinkling of Piave Vecchio. Add another layer of noodles and the
spoon a layer of the béchamel and 1/4 cup of Parmesan. Repeat layers until you
have used two boxes of lasagna noodles. Sprinkle liberally with Piave
Vecchio and Parmesan. Bake in 350F (177C)-degree oven for 1/2 hour to forty minutes
until bubbly and brown.
Can be made a day in advance and will actually taste more
flavorful.
Best wishes for a wonderful Thanksgiving with your family and friends and as always, Bon Appetit !
Ben, Carolynn and the entire Auray Gourmet team
P.S. It's not too early to think about your Chanukah, Christmas and New Year's needs. Avoid the rush and make your special orders early. Gift baskets shipped nationally.
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