ERROR: Random File Unopenable

A rustic Thanksgiving menu

ALISA SLOAN
Special Sections Editor

Roast Turkey with Honey Mustard Glaze

• 1 15-pound whole turkey, fresh or frozen (thawed)
  
• 1 1/2 tsp. salt
  
• 1/2 tsp. pepper
  
• 1/2 cup clover honey
  
• 1/4 cup sweet mustard
  

1. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water; drain well. Blot dry with paper towels.
   
2. Sprinkle salt and pepper in the cavities of the bird.
   
3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to the tucked position.
   
4. Place turkey, breast side up, on a rack in a large shallow roasting pan (no more than 2 1/2 inches deep). Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
   
5. Roast turkey in a preheated 325-degree oven about 3 3/4 hours. Baste with the pan juices.
   
6. Meanwhile, in small bowl, blend the honey and mustard together. During the last 30 minutes of roasting time, baste the bird with the honey glaze. Continue to roast until the thermometer registers 180 degrees in the thigh, or 170 degrees in the breast.
   
7. Remove the turkey from the oven and allow the bird to rest for 15-20 minutes before carving.
   
8. Place on a warm large platter and garnish with fresh fruit.
   

Salad of Fall Greens with Persimmons and Hazelnuts

• 3/4 cup fresh tangerine juice
  
• 1 Tbsp. grated tangerine peel
  
• 3/4 cup vegetable oil
  
• 2 Tbsp. hazelnut oil or walnut oil
  
• 2 Tbsp. balsamic vinegar
  
• 1/2 tsp. salt
  
• 1/4 tsp. ground cinnamon
  
• 1 head escarole, torn into 2-inch pieces
  
• 1 large bunch watercress, stemmed
  
• 1 5-ounce bag mixed baby greens
  
• 2 Fuyu persimmons, peeled, halved, thinly sliced
  
• 1/2 cup hazelnuts, toasted, skin rubbed off
  

1. Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes.
   
2. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made one day ahead. Cover; chill. Rewhisk before using.)
   
3. Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts.
   

Brussels Sprouts with Toasted Hazelnuts

• 3 pounds Brussels sprouts
  
• Salt and freshly ground pepper, to taste
  
• Pinch of sugar
  
• 3/4 cup shelled hazelnuts
  
• 12 Tbsp. (1 1/2 sticks) unsalted butter or margarine
  
• Fresh lemon juice, to taste
  

1. Cut or pull off any dry outer leaves from the Brussels sprouts. Trim away any brown bits or spots, and slice off the dry stem end. Cut a small "x" about 1/8-inch deep into the stem of each Brussels sprout.
   
2. Bring a large saucepan 3/4 full of water to a rolling boil over high heat. Add large pinches of salt and sugar and the Brussels sprouts.
   
3. Boil until the sprouts are bright green and tender, about 5 minutes. Drain, rinse under cold running water and drain again.
   
4. In a dry large, heavy fry pan over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and _ake, about 10 minutes. Pour the nuts into a clean kitchen towel and roll the towel around them. Rub the nuts against one another inside the towel to remove the skins.
   
5. Transfer the nuts to a cutting board and chop coarsely; you want an uneven mixture of some hazelnut halves and some small pieces. Return the hazelnuts to the fry pan over medium-low heat and lightly toast the skinned nuts for 30 seconds to 1 minute. Add the butter and let it melt.
   
6. Season with salt and pepper and add the Brussels sprouts, tossing to coat them with the butter or margarine and hazelnuts and to heat through, about 5 minutes. Sprinkle with the lemon juice and serve hot or at room temperature.
   

Apple-Nut Compote

• 1 1/2 pounds Red Delicious apples, peeled, cored and sliced 1/4-inch thick
  
• 1 cup cider or apple juice
  
• 1/2 cup sugar
  
• 1/4 cup lemon juice
  
• 1 1/2 tsp. ground ginger
  
• Pinch ground nutmeg
  
• 2 Tbsp. cornstarch
  
• 1/2 cup each raisins and toasted pecan pieces
  

1. In Dutch oven combine 1 1/4 cups water with first 7 ingredients, bring to a boil.
   
2. Reduce heat to low, partially cover and simmer 5-10 minutes. Uncover and return to boil.
   
3. In small bowl, mix cornstarch with 2 Tbsp. water, add to apple mixture and stir constantly, until juice thickens, about 5 minutes.
   
4. Remove from heat, stir in raisins and pecans. Serve warm.
   

Fragrant Spiced Fuji Apple Pie

Crust:

• 1 cup unbleached all-purpose flour
  
• 1 1/2 cups whole wheat flour
  
• 1 Tbsp. sugar
  
• 1 tsp. salt
  
• 1/2 pound (2 sticks) butter, frozen, or margarine
  
• 1/2 cup ice water
  
  Filling:
  
• 4-5 large Fuji apples, peeled and sliced 1/2-inch thick
  
• Juice of 1 small lemon
  
• 1 Tbsp. finely grated fresh ginger (1-inch piece)
  
• 1/4 tsp. ground or freshly grated nutmeg
  
• 1 tsp. coriander
  
• 1/2 tsp. allspice
  
• 2/3 cup packed light brown sugar
  
• 3 Tbsp. flour
  
• 1 Tbsp. butter or margarine
  

1. Preheat the oven to 400 degrees. To prepare the crust: Blend the flours, sugar and salt together. Chop the frozen butter or margarine into small pieces, and cut it into the flour mixture with a pastry blender or two knives until a fine meal is achieved. Slowly blend in the ice water until the flour mixture has moistened into a ball. Chill for 30 minutes. Using a lightly floured rolling pin, roll out a circle larger than the pie tin by about 2 inches, and place it in a 9-inch pie pan. The edges should hang over the pie pan.
   
2. To prepare the filling: Place the sliced apples in a large bowl. Squeeze the lemon juice over the apple slices and add the ginger, nutmeg, coriander, allspice, brown sugar and flour. Toss the apples until all the ingredients are mixed and the apples are coated well.
   
3. Mound the filling inside the crust; flip up the sides of the dough to partially cover the apples, which will give you a rustic look. Dot the top with butter or margarine. Bake 45 minutes, until crust is golden brown and apples are tender.