Food

Issue date:
Nov. 13-15, 1998

A terrific turkey dinner for eight lucky guests

In this article:
Spinach with Plump Golden Raisins and Curried Croutons
Scalloped Yams with Praline Topping
Cranberry, Ginger and Lemon Chutney
Other recipes this week:
Turkey recipe
Dressing with Roasted Garlic and Apples
Shallot Herb Gravy
Bourbon Corn Pudding
Scrumptious Squash Pie
Related links:
Links to other Thanksgiving-related articles this week
Introduction
Turkey 2000: Updating the classics

SPINACH WITH PLUMP GOLDEN RAISINS AND CURRIED CROUTONS

Curried croutons

1 to 1 1/2 cups bread (brioche or challah) cut in cubes
2 Tbs. butter
1 Tb. curry powder
1 clove garlic, diced
3 Tbs. Parmesan cheese

Melt butter; add curry powder and garlic. Simmer 2 minutes. Remove from heat and coat bread cubes. Preheat oven to 350 degrees. Place croutons in single layer on cookie sheet. Toss with cheese. Toast until golden, tossing occasionally.

Spinach

3 pounds well-washed spinach (3 10-ounce bags of prewashed spinach)
2 1/2 to 3 cups of heavy cream
1/4 tsp. cayenne pepper
1/8 tsp. nutmeg
1/2 cup large golden raisins
1/4 cup sweet white wine (Riesling) or apple juice
Salt and pepper, to taste

Boil spinach in large pot of salted water until tender, 2-3 minutes. Immediately plunge spinach in large bowl of ice water to stop cooking. Remove spinach, squeeze out water; you will have about 5 cups cooked spinach. Chop spinach until somewhat fine, or use a food processor with a large-holed grater attachment.

Simmer cream in skillet until reduced to 3/4 cup, stirring frequently. Add spinach, cayenne, nutmeg, salt and pepper.

Microwave raisins and wine for 1 minute, then let sit until raisins are plumped. Drain off wine.

Serve warm, topped with the croutons and raisins. Serves 8.

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SCALLOPED YAMS WITH PRALINE TOPPING

Expert: Rick Rodgers, author of Thanksgiving 101 and 50 Best Stuffings & Dressings (Broadway Books, $15, $10).

Why these recipes? "They fit today's tastes. People like some spiciness. The ginger and jalapeño both are contemporary flavors that people flip out over."

1/4 cup packed brown sugar
3 Tbs. butter, at room temperature
3 Tbs. all-purpose flour
1/3 cup finely chopped pecans
6 medium yams or sweet potatoes (about 3 pounds), peeled and cut into 1/2-inch-thick rounds
1 1/2 cups heavy cream, heated

In bowl, work together brown sugar, butter and flour until well combined, then work in pecans. Set aside. (This topping can be prepared up to 8 hours ahead and kept at room temperature.)

Bring a large pot of lightly salted water to a boil. Add yams and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and rinse under cold running water.

Preheat oven to 375 degrees. Lightly butter 9-by-13-inch baking dish.

Arrange yams, overlapping in vertical rows, in dish. (This can be done up to 8 hours before baking, covered tightly with plastic wrap, and refrigerated.)

Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over yams and continue baking until yams are tender and topping is browned, 20-30 minutes longer. Serves 8-12.

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CRANBERRY, GINGER AND LEMON CHUTNEY

1 medium lemon
12 ounces cranberries (fresh or frozen)
1/2 cup crystallized ginger, finely diced
1/3 cup finely chopped onion
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1 cinnamon stick
2 cups sugar
1/2 tsp. dry mustard
1/2 tsp. salt

Grate yellow zest from lemon. Cut away and discard white pith. Halve lemon crosswise; pick out seeds. Cut into 1/4-inch dice. In stainless-steel or glass pan, combine all ingredients. Bring to boil, stirring to help dissolve sugar. Reduce heat; simmer until sauce is thick and cranberries have burst. Remove cinnamon stick just before serving. Serve at room temperature. Makes 12 servings.