Thanksgiving is such a wonderful time of the year, especially for us farmers here at Ballyknocken Heritage Farm. And there noting like the smell of homebaked goods to celebrate the autumn harvest
Here are my recipes from Recipe.tv Thanksgiving Show – “A Taste of Ireland”
I hope you enjoy them.
Hot Spiced Cider
1 litre / 2 pints cider
300g / 10 oz brown sugar
3 cinnamon sticks
12 whole cloves
Zest of 1 orange
Rosemary sticks and apple slices to garnish
Put the spices in large saucepan with the cider, orange and sugar.
Simmer uncovered 15 minutes.
Remove the spices before serving.
Serve hot in long glasses with rosemary sticks and apple slices.
200g / 7oz round local camembert, not too ripe
5 sprig of thyme
3 tbsp dried cranberries
1 tbsp honey
Grapes, to serve
Croutons, to serve
Sprigs of rosemary or thyme, to garnish
Preheat the oven to 375F / 190C/gas 5.
Remove the wrapping from the cheese.
Place the camembert into a suitable sized round baking dish – or use the box that the cheese came in
Make small incissions and stuff with the thyme sprigs. Sprinkle over the cranberries, chopped nuts and honey.
Bake for about 8 minutes or until it begins to melt on the base.
To serve, place on a platter along with the grapes and crouton.
Decorate with sprigs of rosemary or thyme.
Spiced Apple Lattice Tart
For the pastry
340g / 12oz plain flour (all-purpose flour)
170g / 6oz unsalted Irish butter, chilled
60g /2oz icing sugar (powdered sugar)
Pinch of salt
1 large egg
1 tbsp cold water
For the filling
6 Bramley apples (cooking apples), large, peeled, cored and thinly sliced
30g / 1oz butter
110g / 4 ½ oz demerara sugar
1 lemon, zest only
1 tbsp of cornflour, mixed with 1 tbsp water
1 tsp mixed spice or pumpkin pie spice
1 tbsp brandy
60ml / 2 fl oz water
Extra flour and butter for the tin
For the egg wash: 1 small egg whisked with 1 tbsp water
Sprinkling of caster sugar (superfine sugar)
23cm / 9″ tart tin
Preheat oven to 350°F/ 80°C/ Gas 4.
To make the pastry: sift the flour and the icing sugar into a bowl. Add in the salt. Dice the butter into cubes and then rub into the flour until the mix resemble breadcrumbs
whisk together the egg and water. Pour into the dry ingredients and mix with a knife to incorporate initially (this prevents the pastry from getting too warm). Finish incorporating with your hands to bring the dough together, adding a drop more water as needed. Wrap in parchment paper and refrigerate for about 30 minutes.
For the filling: peel and core the apples, cut into slices. Melt the butter in a large shallow pan over a low heat. Stir in the sugar and add in the apples, water, lemon zest, brandy and spices. Cook on a medium to low heat until the apples begin to soften. Mix the cornflour with the water and stir in to the apple mix, then remove from the heat and allow to cool completely.
To assemble: butter and flour the tart tin. Divide the pastry into 2/3 and 1/3. Roll out the larger piece for the base of the tin. Then add in the cooled apples.
To create the lattice on top, roll out the remaining 1/3 piece of pastry into a circle and cut 9 strips, about 1” / 2 ½ cm wide. Egg wash the edges of the tart. Then lay 5 strips evenly over the top. Left every second one and run a line of pastry across. Lat the lengthwise strips back down again and lift the others and again lay a pastry strip across. Repeat until all 4 are laid across. Seal well around the edges
To bake: brush with egg wash and bake in the preheated oven for 40 minutes. (if the pastry is browning, reduce the temperature by 10%)
When done, remove from the oven, trim off the excess pastry, sprinkle caster sugar over and when cooled slightly serve with softly whipped cream.
Catherine’s Turkey Sandwich
There are no hard and fast rules for an ingredient list – I generally use what’s in the fridge
But here is my typical thanksgiving sandwich
Roasted turkey, leftover form thanksgiving
Cranberry sauce, leftover
Brie, leftover from the cheeseboard
Grapes, leftover from the cheeseboard
Arugula or gem lettuce
Ciabatta, warmed in the oven
Irish salted butter
Slice the ciabatta in half and spread over some softened Irish salted butter. Then in order of your choice, layer up the above ingredients. Plate the top of the ciabatta no, cut in half and enjoy!