Thanksgiving Spoils
This year was the first Thanksgiving in many years that I wasn't cooking for clients and I happened to be at home with my family to boot! I pulled out my trusty menu, played around a little bit and enjoyed being able to find all of the ingredients with ease (no special trips to the shop that carries American ingredients). Why would I share a few of the recipes with you now that the big day has come and gone? Well, because there are at least two of the recipes I use for Thanksgiving that I always think should be used throughout the year, not just on the fourth Thursday of November. Perhaps you'll try them for Christmas, but really they're so special and easy to make, that dinner some random Monday in February might be worthy too.One ingredient used in these recipes that can be difficult to find is verjus. It's the juice of unripened green grapes and is non-alcoholic. It adds a wonderful flavor to the dishes and unlike some who say you can substitute a dry white wine in its place, I would advise against it (much too strong an alcohol taste remains). If you can't track any down at your local specialty market amazon offers a bunch and I urge you to give it a try. With any leftover verjus, try your hand at salad dressings or use it instead of vinegar in your sauces for a little zing.The first recipe I'm sharing with you is for a celeriac and green apple puree. I love celeriac puree and think it's one of those dishes that is sadly underrated, especially in the US. It's a delicious alternative to mashed potatoes and the green apples and star anise in this version enhance the celery-ness of the dish and give it a little pep. Really, this couldn't be easier and would be lovely served with fish or as a bed to your short ribs or alongside a roast chicken.Celeriac & Green Apple Pureeserves 6