Fulton Street Farmers Market Thanksgiving Cookbook

fulton-street farmers market

GRAND RAPIDS, Mich (WOTV) – Thanksgiving is right around the corner, are you ready for the big day? Fulton Street Farmers Market stopped by eightWest to share some mouthwatering recipes that will make you a Turkey Day rockstar! Living in West Michigan means we have amazing, local produce all around us. These recipes are fresh and delicious, one more reason to give thanks!

No-cook Cranberry Relish
Courtesy of Suzannah Barrie of Barrie Beau
3 cups fresh cranberries
1 cup granulated sugar
1 orange, juiced and 1 tablespoon zest
1 tablespoon freshly grated ginger
1/2 teaspoon allspice

PREPARATION: In the food processor, combine cranberries, sugar, orange juice and zest, ginger and allspice. Process until evenly chopped and well-blended. Refrigerate 24 hours before serving.
Makes about 3 cups.

Cranberry-Dried Cherry Sauce
Courtesy of Suzannah Barrie of Barrie Beau

3 cups fresh cranberries
3/4 cup granulated sugar
1 orange, juiced and 1 tablespoon zest
1/2 cup dried cherries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

PREPARATION: In a medium saucepan, over medium heat, combine cranberries, sugar, orange juice and zest, cherries, cinnamon and cloves. Stir frequently until sauce thickens, about 10 minutes. Cool to room temperature. Refrigerate; will keep up to two weeks.
Makes about 4 cups.

Fresh pumpkin puree
1 sugar pie pumpkin
Dribble of olive oil
Salt to taste

PREPARATION: Heat oven to 400 degrees. Line a rimmed baking tray with parchment paper or aluminium foil.

Slice pumpkin in half. If you like, slice off the stem for easier cutting. With a sturdy spoon scoop out the seeds and guts. Save seeds to roast later. Brush on a smidgen of olive oil and season with salt.

Place facedown on prepared baking sheet, roast 40 minutes or until flesh is soft, pumpkin skin darkens and slightly wrinkles. Let cool. Peel away the skin and place pumpkin flesh into food processor and puree until creamy and smooth. Will keep in the refrigerator for three to four days or in a deep-freeze for three months.

Servings varies based on the size of the pie pumpkin.

Roasted Heritage Turkey
18-22-pound heritage turkey
About 12 ounces (3 sticks) sweet butter, at room temperature
4 cloves garlic, peeled and smashed
Handful of fresh herb stems such as sage, parsley and thyme
1 lemon, juiced
1 onion, quartered
Salt and pepper to taste

PREPARATION: Heat oven to 425 degrees.

Wash, dry and rub turkey inside and out with 2 sticks butter, garlic, lemon, salt and pepper. Gently lift the skin of the turkey’s breast (without breaking it) and add a thick layer of butter (about 1 stick) between skin and meat which adds flavor and moisture during roasting. Add the fresh herbs and quartered onion to the cavity.

Place the bird into rack inside an roasting pan. Pour 1 to 2  cups water in the bottom of the pan. Place in the oven, and cook for about 10 minutes per pound, about 3 hours for a 18-pound bird. After cooking for 30 minutes, baste the bird with pan juices if there’s enough, and continue to baste every 20 minutes. Begin checking the temperature of the bird after 2 hours – do not overcook.

Remove the bird when the temperature reaches 160 degrees when instant-read thermometer is inserted in the thigh. Let the bird sit for 30 minutes, allowing the juices to re-distribute (the temperature will rise another 5-10 degrees) before carving.

Makes about 12-16 servings, with leftovers

Apple-cinnamon pie
Ready one 2-crust batch of your favorite pie crust
6 to 8 large Michigan apples, peeled, cored, cut into 1/4-inch thick slices
Half lemon
2 tablespoons melted butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Pinch of salt
1 egg, beaten

 PREPARATION: Heat oven to 400 degrees.

Roll the bottom crust to fit a 9-inch or 10-inch pan; chill while preparing the filling.

Place apples into a large bowl, squeeze with a smidgen of lemon to keep the coloring. Toss with melted butter. In a small bowl, combine both sugars, flour, cinnamon and salt and toss with apples until nicely mixed.

Spoon the filling into the prepared crust, mounding the apples a bit in the center. Pack apples tightly. Roll remaining dough into a 12-inch round, fit over apples, seal the edges and crimp decoratively. Brush with beaten egg. Cut in three slits to let steam release. Cover edges with 2-inch strip of aluminum foil to keep from over browning.

Bake 35 minutes; remove foil. Reduce oven heat to 350 degrees and continue baking another 30 to 35 minutes until crust is nicely browned and juices bubble through the slits.

Makes 1 apple pie.

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