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Ingredients:
6 tablespoons unsalted butter
1/2 cup firmly packed dark-brown sugar
1 cup cranberries
1/2 cup coarsely chopped pecans, toasted
1 large egg
1/2 cup pumpkin puree
3 tablespoons vegetable oil
3/4 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
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Instructions:
Preheat the oven to 350 degrees. Grease the insides of six large muffin tins. Melt the butter in a small saucepan over medium heat until hot. Add the brown sugar and whisk until smooth. Pour the mixture into the bottom of the muffin tins.
In a medium bowl combine the cranberries and pecans. Spoon the mixture into the muffin pans on top of the brown-sugar mixture.
Whip together the egg, pumpkin puree and oil. Sift together the flour, sugar, baking powder, cinnamon and salt and slowly stir the mixture into the wet ingredients just until blended. Spoon the batter into the muffin tins. Bake for 15 minutes. Allow to cool for 15 minutes and then invert onto a baking sheet. Serve with whipped cream flavored with vanilla or a liqueur of your choice.
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Ingredients:
2 turkey thighs
4 cups water
2 tablespoons kosher salt
1 teaspoon whole peppercorns
2 tablespoons brown sugar
3 tablespoons olive oil
1 rutabaga
1 large sweet potato
1 large parsnip
2 carrots
1 turnip
1 beet
6 to 8 pearl onions
1 teaspoon kosher salt
1 teaspoon poultry seasoning
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Instructions:
Place the turkey into a re-sealable plastic bag with the water, salt, peppercorns and brown sugar. Let sit overnight in the refrigerator.
Preheat the oven to 350 degrees. Drain the turkey thighs and pat dry with a paper towel. Rub with 1 tablespoon of the olive oil and place into a roasting pan skin-side down. Peel the vegetables and cut into 1-inch cubes. Mix in a large bowl with the pearl onions, remaining olive oil, the salt and poultry spice. Sprinkle the vegetables around the turkey thighs in the roasting pan. Cover with aluminum foil and cook for 45 minutes. Remove the aluminum foil. Turn the turkey thighs and toss the vegetables to coat in the pan juices. Return to the oven and cook until the vegetables are nicely caramelized, and the turkey is cooked to an internal temperature of 180 degrees.
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