Here we go again, folks! It’s Turkey Day Trials, 2016!
I’m going to invite the teacher to the blog for a moment and grace all of you with a brief history of the tradition. Turkey Day Trials dates all the way back to November 2010 with culinary experimentation to prepare for the most anticipated foodie day of the year. It started with prepping for the first Thanksgiving I prepared, lead to grocery store meltdowns, microwaved turkey breast, Kindergarten Turkey cooking (ironically, the frustration of being volun-told to cook for an elementary school “feast” taught me how to make the best bird), appetizers and dips galore, berry mistakes, and finally, comfort food leftovers. There have been ups and downs, but all have been fun (except last year when I had the stomach flu and could barely scarf down the stuffing).
Clearly, I love Thanksgiving.
So this year’s Turkey Day Trial kind of happened on accident. By my husband.
Yes, credit is due where credit is due and Chef Robert II (Chef Robert I is my dad. And it’s pronounced Ro-BEAR by the way) came up with a most fantastic, keep in the fridge all season long, use on everything Pumpkin Butter. It’s really amazing.
The other day, I just happened to add a bit of spice to that Pumpkin Butter and used it with some braised greens and mushrooms, making one of the best accidental Thanksgiving-worthy-yes-it-will-be-on-my-fancy-table-this-year side dishes ever. Yes, I said it – EVER.
Sig (the dog) would disagree, but pumpkin by itself isn’t all that flavorful. It’s a little musty and calls for brightening. Sweetness and warm spices give pumpkin its quintessential autumn flavor, and in this recipe, water is added to turn the clumpy pumpkin into that silky, smooth, glazy texture fruit “butters” are known to embody.
The Pumpkin Butter is easy: 1 can of pumpkin puree, 1 c of water, 4 tbsp sugar, ¼ c brown sugar, ¼ tsp each of nutmeg, cinnamon, and pumpkin spice. Mix all together in a sauce pan, and heat until the puree and the water have formed a smooth, silky consistency. That’s it!
Now, I did mention that I spiced this baby up. To ¼ a cup of the Pumpkin Butter, I added 5-6 dashes of my favorite hot sauce: Tapatio. Honestly, the chili spiciness mixed with the sweetness and nutmeg-y goodness is a flavor I can’t get enough of. Granted – important note from Chef Robert II here – if you are going to use this Pumpkin Butter in coffee for an excelled Pumpkin Spice Latte, please omit the Tapatio. That would just be silly.
So, onto the Turkey Day Trial side dish.
Southerners loooooove their braised greens. Collards, actually, and I just can’t jump on that bandwagon. This isn’t for lack of trying – I’ve had collards every which way. But I simply do not like them, Sam I am.
But, in an accidental mix up of wild mushrooms and kale, a bit of sherry vinegar, plumped dried cranberries, and a drizzle of salt and honey, I found a sturdy cooked greens dish that could kick the chlorophyll out of those darn collards any day. Also, it speaks heavily to my Scandinavian roots and Pacific Northwest taste buds, so there’s that for the sake of full disclosure.
Kale, basking in its endless superfood limelight, is softer than collards but still cooks well keeping integrity (it doesn’t disappear like spinach) and offering a bit of sweetness. The mushrooms, oh the mushrooms, when those buggers are cooked till they just can’t be cooked anymore, they are amazing. Browned, nutty, addictive; they taste like the smell of the woods next to the ocean after it’s just rained. It’s a trick I’ve learned from my mom – let the mushrooms be. Well, my mom and Paul McCartney.
Then – wait for it – I drizzled the Spicy Pumpkin Butter over the greens.
Un. Bel. Ievable.
I turned that one dish into a couple different things (Thanksgiving leftover ideas coming! Hint hint, wink wink!). I poured the greens on top of creamed barley for an earthy grain bowl, and I also pulled out a breakfast by shmearing some cream cheese on toast, topped with the greens and pumpkin butter, then “garnished” with a fried egg. Again – delicious.
Time is running out on Thanksgiving countdowns, but luckily these gems are no fuss. Rob’s Pumpkin Butter and my Mushrooms and Kale are perfect for your holiday feast.
Mushrooms and Kale
(makes a lot, but you’ll need a lot)
- 1 bunch curly kale (usually 7-8 stalks are in a bunch), leaves only, thinly sliced
- 1 pint crimini mushrooms, sliced
- 1 pint shitake mushrooms, sliced
- 1 pint chanterelle mushrooms, sliced
- ¼ c sherry vinegar
- ¼ c water
- 1/8 tsp ground nutmeg (freshly grated is better, but do just a bit less)
- ¼ c dried cranberries
- 1 tbsp really good local honey
- 3 tbsp butter
In a large sauté pan, melt the butter over medium heat. Add all the mushrooms and DO NOT yet season. Stir the mushrooms, let them absorb the butter, and then finally release their own juices (without the help of salt). Once the mushrooms start to caramelize, lower the heat to medium-low, and stir occasionally, letting the mushrooms brown, and then brown some more. Once they are fully caramelized (and considerably smaller) lightly season with s&p. Turn up the heat to medium, and pour in the sherry vinegar to deglaze the pan. Once the vinegar has reduced to almost gone, add in the water and the kale. Season with a bit more s&p, nutmeg, and add the cranberries. Once the kale has cooked (it will wilt a bit, still look wrinkly, and have a dark green color), and the cranberries have plumped, turn off the heat. Drizzle over the honey, and serve.