Traditional Country Feast

Recipes from Chef J. Frank

Patricia Lyons

Traditional Country Feast

The sugared ham

Patricia Lyons

Fresh bean sauté

Patricia Lyons

Cornbread stuffing

Patricia Lyons

Roasted turkey breast

Patricia Lyons

The sugared ham

Patricia Lyons

Sweet potatoes

Patricia Lyons

The dinner

Patricia Lyons

Dessert

TURNER HAM

1 25-pound Turner Ham

1 cup brown sugar

whole cloves

Cook the ham according to package instructions. While still warm, cut the skin off with a sharp knife to expose the fat beneath. Score the fat layer on a diagonal to create a classic criss-cross pattern, making cuts 1⁄4 inch deep. Coat the scored ham with brown sugar and stud each square with whole cloves. Return the ham to a 350-degree oven and glaze for 30-45 minutes or until desired color has been achieved. Slice to serve. TurnerHams.com

ROASTED TURKEY BREAST

1 8-10 pound turkey breast

1 cup water

Preheat the oven to 325 degrees. Season the breast well with olive oil, salt and pepper and place in pan with water. Roast uncovered for 2 – 3 hours, basting every 30 minutes. Cover loosely with foil and let rest 30 minutes before serving.

MUSHROOM SAUCE

1 1⁄2 tablespoons butter

1 1⁄2 tablespoons olive oil

6 cups mixed mushrooms (Baby Bella and

Chanterelle), chopped

1 large shallot, minced

1 clove garlic, minced

1⁄4 cup white wine

2 cups chicken stock

2 cups heavy cream

salt and pepper to taste

Melt butter and oil in a pan over medium heat. Add mushrooms and cook for 6-8 minutes. Add shallot and garlic and cook for 2 minutes. Add white wine and allow to reduce for about 2 minutes. Add chicken stock and bring to a boil. Allow sauce to reduce for about 5 minutes, then add heavy cream and heat to desired consistency. Serve over turkey breast.

CORNBREAD STUFFING

Cornbread:

3 cups flour

41⁄2 cups cornmeal

2 tablespoons salt

3⁄4 cup sugar

1⁄4 cup baking powder

6 eggs

3 3⁄4 cups buttermilk

3⁄4 pound unsalted butter, melted

Preheat oven to 400 degrees. Combine all dry ingredients and mix well. Beat the eggs and buttermilk and add to the dry ingredients. Add melted butter and mix well. Bake in greased 13×9 pans for 35 minutes or until done in the center. Make the day before needed for stuffing and leave uncovered to dry.

SWEET POTATOES

12 sweet potatoes, skin on

1⁄4 cup vanilla flavoring

3⁄4 cup maple syrup

1⁄2 teaspoon Chipotle chili powder (or to taste)

1 teaspoon salt

1⁄2 cup unsalted butter, melted

1 cup raisins

Myer’s Rum

Cover raisins with Myer’s Rum and soak overnight. Preheat oven to 350 degrees. Bake sweet potatoes with the skin on until soft, about 45 minutes. Cool. Peel skin and puree with vanilla flavoring, maple syrup, Chipotle chili powder, salt and butter. Add raisins and rum and mix well. Bake in a casserole dish at 350 degrees for 45 minutes.

FRESH BEAN SAUTÉ

1 pound green beans or runner beans

1 pound yellow wax beans

1 small onion, chopped (about 1⁄2 cup)

3 tablespoons unsalted butter

2 tablespoons olive oil

salt & pepper to taste

Cut ends off the beans and blanch 7-10 minutes in a large pot of rapidly boiling salted water until tender. Drain and refresh in ice. Drain and dry well. In a large sauté pan heat the butter and oil until foamy then add the onion and sauté for 2 minutes. Add the beans and continue to sauté until hot, approximately 5-6 minutes. Season to taste with salt and pepper.

PUMPKIN MOUSSE WITH GINGER SHORTBREAD, CANDIED PUMPKIN AND CARAMEL SAUCE

To assemble, spoon several tablespoons of caramel sauce on a dessert plate. Add a generous spoonful of pumpkin mousse and garnish with ginger shortbread and candied pumpkin (cut to desired size). Sprinkle pumpkin pie spice over the plate.

Pumpkin Mousse:

2 cups pumpkin purée

1 cup heavy cream

1⁄2 cup light corn syrup

4 tablespoons brown sugar

4 tablespoons white sugar

1 package unflavored gelatin

1⁄2 cup milk

1 teaspoon ground cinnamon

1⁄2 teaspoon nutmeg

1⁄2 teaspoon mace

3⁄4 teaspoon ground ginger

1⁄4 teaspoon ground cloves

2 teaspoons vanilla extract

3 tablespoons white sugar

4 eggs, separated

3⁄4 cup heavy cream

Warm 1 cup heavy cream, corn syrup and both sugars over low heat until dissolved. Remove from heat. In a separate bowl mix the pumpkin purée with the egg yolks, spices and vanilla and warm gently. Combine with the warmed cream mixture. In separate bowl, dissolve gelatin in warmed milk and add to pumpkin mixture. Whip the egg whites with 3 tablespoons white sugar until stiff then fold into the pumpkin mixture. Whip the heavy cream until stiff peaks form and lightly fold into the mousse. Chill overnight. Allow sauce to reduce for about 5 minutes, then add heavy cream and heat to desired consistency. Serve over turkey breast.

Ginger Shortbread:

2 cups all-purpose flour

1 cup sugar

1 tablespoon ground ginger

1⁄2 teaspoon salt

8 ounces unsalted butter, softened

Preheat oven to 325 degrees. Pulse all dry ingredients in a food processor. Add butter and process until a ball forms. Wrap dough in plastic and refrigerate for 1 hour. Cut into desired shapes and bake on ungreased cookie sheet for 10 minutes or until done.

Candied Pumpkin:

1 small pumpkin (3-4 pounds)

2 pounds sugar

1 1⁄2 cups water

juice of 1 lemon

Peel, seed and cut pumpkin into 3-inch wedges. Bring the sugar, water and lemon juice to a boil and add pumpkin. Simmer for 20-30 minutes. Remove pumpkin wedges and dry on a wire rack overnight. Once dry, candied pumpkin will stay fresh in an air-tight bag for several days.

Caramel Sauce:

1 cup sugar

6 tablespoons unsalted butter

1⁄2 cup heavy cream

2 tablespoons Virginia bourbon, or to taste

pumpkin pie spice

Melt butter in a heavy bottom pot over medium heat until golden. Add sugar 1 tablespoon at a time, stirring constantly until dissolved and bubbling. Continue to stir until caramel color is achieved. Slowly add cream and continue to stir. Add bourbon, if desired. Allow sauce to cool to room temperature before serving.

All recipes serve 12.