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A Thanksgiving Feast

By Fresh Farms Market

Parmesan Roast Turkey

Ingredients:

  • Extra-virgin olive oil, 2 tablespoon

  • Fresh rosemary, 2 teaspoon

  • Fresh thyme, 2 teaspoon

  • Garlic, 2 clove

  • Grated parmesan, 1 1/2 cup

  • Grated zest of lemon, 1 

  • Kosher salt and freshly ground black pepper

  • Turkey, 10lbs - 12lbs

  • Unsalted butter, 1 stick

Directions:

  1. Position an oven rack in the center of the oven and preheat to 375 degrees F. Fit a wire rack inside of a rimmed baking sheet; set aside.
  2. Combine the butter, rosemary, thyme, garlic, lemon zest, 1/2 cup of the Parmesan, 1 teaspoon salt and several grinds of pepper in a medium bowl until smooth.
  3. Pat the turkey dry, then season all over (both the underside/flesh and skin) with 1 tablespoon salt and several grinds of pepper. Place skin-side up on the prepared baking sheet.
  4. Work your fingers between the skin and meat on the breast and top of the turkey legs to loosen, then rub the Parmesan-butter evenly under the skin. Rub the olive oil all over the skin, then sprinkle with the remaining 1 cup Parmesan.
  5. Roast until the Parmesan is golden brown and an instant-read thermometer inserted into a thigh reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before carving.

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Baked Mashed Potatoes with Parmesan Cheese and Breadcrumbs

Ingredients:

  • Russet potatoes, 4 pound

  • Butter, 1/2 cup, 1 tablespoon

  • Grated mozzarella, 1 1/2 cup

  • Grated parmesan, 1 cup

  • Whole milk, 1 cup

  • Plain dry bread crumbs, 2 tablespoon

  • Salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
  2. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
  3. Bake, uncovered, until the topping is golden brown, about 20 minutes.

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Parker House Rolls

Ingredients:

  • Salt, 1 1/2 teaspoon

  • Eggs, 3 large

  • Milk, 1 1/2 cup

  • Unsalted butter, 1 stick

  • Active dry yeast, 1 package

  • All-purpose flour, 6 cup

  • Sugar, 1/2 cup

  • Water, 1/2 cup

Directions:

  1. Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
  2. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
  3. Preheat the oven 350 degrees F.
  4. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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Pumpkin Gingersnap Cheesecake

Ingredients:

  • Ground cinnamon, 1 teaspoon

  • Ground nutmeg, 1/2 teaspoon

  • Kosher salt, 1 teaspoon

  • Cream cheese, 8 ounce

  • Eggs, 3 large

  • Heavy cream, 1/2 cup

  • Salted butter, 10 tablespoon

  • Sour cream, 1/4 cup

  • Whipped cream

  • Brown sugar, 1 cup, 2 tablespoon

  • Granulated sugar, 1 1/2 cup

  • Vanilla extract, 2 teaspoon

  • Can pumpkin puree, 15 ounces

  • Chopped pecans

  • Gingersnaps, 12 ounce

  • Pecans, 1/2 cup

  • Dash of kosher salt 

  1. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  4. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  5. For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  6. Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

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Thanksgiving Catering, Fresh Farms Market, 355 Fisher Rd, Grosse Pointe, Mi 48230, (313) 882-5100, www.freshfarms.com