Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8-by-2-inch round cake pan (not a springform!). Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees Fahrenheit on a candy thermometer. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Preheat the oven to 350 degrees Fahrenheit.įor the caramel, combine the sugar, maple syrup, and 1⁄3 cup water in a small, deep, heavy-bottomed saucepan. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC._ Note: You can find cans of chipotle chiles in adobo sauce in the Latin section of the grocery store. Sprinkle with salt and pepper and serve hot. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Mix until the potatoes are coarsely pureed. Add the maple syrup, butter, and 1 tablespoon salt. With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Bring to a boil, lower the heat, and simmer for 5 minutes. Meanwhile, place the milk, cream, chipotle chile, and adobo sauce in a small saucepan. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Roast for 1 to 1.25 hours, until very tender inside when tested with a knife. Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Preheat the oven to 350 degrees Fahrenheit. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC._Ĥ pounds sweet potatoes (6 potatoes) 1 cup whole milk 1 cup heavy cream 1 T minced chipotle chiles in adobo sauce, with seeds, such as Goya (see note) 1 T adobo sauce (from the can of chiles) 1/4 cup pure grade A maple syrup 4 T (1/2 stick) unsalted butter, diced Kosher salt and freshly ground black pepper Simmer for about 5 minutes, until the gravy is smooth and slightly thickened.
Slowly whisk the gravy base into the pan. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Place the roasting pan on the stove top over medium heat and add the wine. Refrigerate until ready to use.Īfter the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Sprinkle on the flour and cook, stirring constantly, for 1.5 minutes. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Melt the butter in a large saucepan over medium heat. So by Thursday, all Garten has left to do is cook the turkey. Wednesday she’ll prep Roasted Brussels Sprouts (very simple, and a favorite of her husband, Jeffrey) make her stuffing equivalent, Mushroom Leek Bread Pudding and bake Apple Pie Bars. Tuesday it’s good to get the Chipotle Smashed Sweet Potatoes (Garten always does some type of smashed sweet potatoes), Spinach Gratin (“which everyone loves”), and Pumpkin Flan out of the way. The general outline starts on Monday, when Garten will likely make her Cranberry Fruit Conserve and Make-Ahead Turkey Gravy (more on this later). Here, Garten shares exactly what’s on her Thanksgiving menu for this year, along with recipes for each dish. “You invite your best friends, your closest family members-it’s just a great time.” But what’s the Barefoot Contessa’s trick to pulling off the perfect meal? Planning ahead, by cooking dishes throughout the week.
“It’s my favorite holiday of the year because it’s all about the food,” she laughs.
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