Autumn Wrapsody Recipes

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AUTUMN SPICE GLAZE



Autumn Spice Glaze image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 12-16 lb turkey

Number Of Ingredients 9

¾ Cup Unsalted Butter
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Sage
½ Teaspoon thyme leaves, dried
1 Tablespoon Brown Sugar
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon coarse ground black pepper

Steps:

  • Combine all ingredients in a small saucepan and heat over low heat for 3 to 4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

AUTUMN IN MODENA



Autumn in Modena image

Provided by Food Network

Categories     side-dish

Time 3h10m

Yield 2 servings

Number Of Ingredients 14

1 large beetroot, skin on
1 large yellow onion
1 large pumpkin piece, skin on, seeds removed (250 grams)
1/4 cup (60 milliliters) extra-virgin olive oil, such as Villa Manodori
1 cup (225 grams) dried apricots
1/4 cup (60 milliliters) dark cherry balsamic vinegar, such as Villa Manodori Dark Cherry Balsamic
2 tablespoons maple syrup
1 clove garlic
1 1/2 cups (80 grams) chanterelle mushrooms
Salt
1/3 cup (50 grams) whole blanched almonds
1/4 cup (33 grams) sunflower seeds
2 tablespoons balsamic vinegar
1 small black truffle

Steps:

  • Preheat the oven to 320 degrees F/160 degrees C.
  • Wrap the beetroot in foil, place on the oven rack and bake for 2 hours; set aside. Increase the oven temperature to 356 degrees F/180 degrees C. Place the onion and pumpkin on a baking sheet, drizzle over 2 tablespoons of extra-virgin olive oil and bake in the oven for 1 hour. Fifteen minutes before the pumpkin and onion are ready to remove from the oven, place the beetroot directly over the gas flame wrapped in foil and grill for 15 minutes.
  • Meanwhile, put the dried apricots in a medium pan, pour in the dark cherry balsamic vinegar and maple syrup and bring to a boil. Simmer for 15 minutes until the liquid has been absorbed by the apricots.
  • Heat 2 tablespoons of extra-virgin olive oil in a saute pan on low heat. Smash the garlic clove with a knife, add to the pan and gently saute for 4 to 5 minutes. Remove the garlic from the pan, add the chanterelle mushrooms and a pinch of salt, turn the heat up to medium high and saute for 5 minutes.
  • To another saute pan, add the almonds and toast for 3 to 4 minutes on medium-low heat. Then, add the sunflower seeds and a pinch of salt and cook for a further 2 to 3 minutes.
  • To assemble the dish, carefully remove the pumpkin from the skin and place on a serving plate or platter. Remove the onion from the skin and place on top. Peel back the foil from the beetroot, slice into pieces and add to the platter. Empty the apricots onto the board, roughly chop and sprinkle over. Place the almonds and sunflower seeds in a mortar and pestle, roughly grind and sprinkle over. Arrange the chanterelle mushrooms on top and around the vegetables and apricots. Pour over the balsamic vinegar. Finally, using a vegetable peeler or a truffle slicer, shave over the black truffle.

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