Brie Baguettes With Berry Apple Relish

  • 1 tablespoon butter
  • 1 green apple, chopped into 1-inch chunks
  • ½ cup dried cranberries
  • ¼ cup pine nuts, lightly toasted in a frying pan
  • 1 pint fresh raspberries
  • 1 small orange, peeled and chopped into chunks
  • 2 tablespoons olive oil
  • Sea salt and black pepper, to taste
  • 1 baguette, sliced lengthwise and cut into
  • 1 1/2-inch diagonal pieces
  • 8 ounces brie, thinly sliced

In a small saucepan, combine the butter, apple, cranberries and pine nuts. Gently sauté until apples are slightly tender and caramelized. Remove from heat and let cool for 5 minutes. Add the raspberries, orange, oil, salt and pepper. Mix gently.

Place baguette slices open-face up on a large cookie sheet. Lay the brie slices over the bread, covering evenly. Broil the baguette slices on high until the cheese melts, about 1 to 2 minutes. Remove from heat. Generously top with the fruit relish. Serve immediately.

Serves 4

Recipe by Chelsea Glanz

Turkey With a Southwest Twist

  • 10-pound whole turkey, thawed
  • 6 sprigs of fresh tarragon
  • 2 limes, sliced into rounds
  • 3 fresh sage leaves
  • 1 cup ghee or butter
  • ¾ teaspoon red chili powder
  • 1 teaspoon cumin
  • 3 cloves garlic, crushed
  • 2 pickled or canned chipotle peppers, minced
  • ½ cup toasted pine nuts

Gently separate the turkey skin from the breast, just enough to slide the tarragon sprigs, lime and sage leaves under the skin. Place the turkey in a shallow roasting pan.

Melt the butter or ghee in a small saucepan with spices. Brush the turkey with the butter-spice mixture. Pat crushed garlic on top of the turkey and into creases. Place an oven-proof meat thermometer into the thick thigh of the turkey, ensuring the thermometer is not touching bone.

Roast the turkey at 350 F for 3 to 4 hours, basting occasionally with the remaining ghee or butter and spice mixture. After 2 hours of roasting, cover turkey with foil, ensuring foil does not touch the turkey. Finish roasting until the thermometer reads 165 F and drumsticks feel loose.

Let sit for 15 minutes. Carve and garnish with pine nuts and peppers.

Serves 6 to 8

Recipe by Chelsea Glanz

Sweet Potato Latkes With Applesauce

  • 2 golden delicious (or similar) apples, peeled and cubed
  • 2 teaspoons honey, divided
  • Dash of cinnamon
  • Dash of salt
  • 10 ounces sweet potatoes, peeled and grated
  • ½ teaspoon cardamom
  • ¼ cup flour
  • 1 egg, beaten
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 8 ounces sour cream

Place the apples in a small saucepan. Add cinnamon, dash of salt and half the honey. Add just enough water to cover the bottom of the saucepan. Cook on medium-low heat, covered, until the apple chunks become soft and mushy. Add more water as needed to prevent burning. Apples should resemble a chunky sauce.

This process should take at least 30 minutes.

Mix the sweet potatoes, cardamom, flour, egg and ½ teaspoon salt. Heat the oil in a large skillet over high heat until oil glazes over and is hot. Turn heat to medium-low. Add 1/8 to ¼ cup spoonfuls of the potato mixture to the pan, patting gently with a slotted spatula to flatten. Cook about 2 to 3 minutes per side, until golden brown. Remove from heat. Drain excess oil using a rack or paper towels.

Serve hot with applesauce and sour cream.

Serves 4

Recipe by Chelsea Glanz

Spicy Southwest Scalloped Taters

  • 3 medium red potatoes
  • 1 cup queso fresco, crumbled
  • 2 tablespoons butter
  • 1 tablespoon sweet yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons white flour
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • ¼ teaspoon black pepper
  • Dash cayenne pepper
  • 1¼ cup whole milk or oat milk
  • 1 tablespoon honey
  • Roasted jalapeño slices

Heat oven to 350 F.

Oil a 9-by-13 baking dish. Peel potatoes and slice thinly. Place a thick layer of potatoes over the bottom of the dish. Add an even layer of cheese. Layer remaining potato slices on top.

In a medium saucepan, melt the butter over medium-low heat. Add onion, garlic and peppers. Stir gently for about 5 minutes. Add flour, stirring continuously, until the mixture is smooth. Add the seasonings and stir to combine. Add the milk. Cook for an additional 5 to 7 minutes, stirring continuously until the sauce becomes noticeably thicker. Remove from heat.

Pour the sauce over the potatoes. Bake, uncovered, for about one hour, until potatoes are tender. Remove from heat and drizzle the honey over the top. Garnish with jalapeño slices.

Serves 4

Recipe by Chelsea Glanz

Curry Stuffing

  • Small loaf white bread, preferably slightly crusty
  • 1 tablespoon butter or ghee
  • ¼ teaspoon vegetable oil
  • ½ teaspoon Ras el Hanout seasoning (blend of nutmeg, salt, pepper, ginger, cardamom, mace, cinnamon, turmeric, allspice and saffron)
  • ½ teaspoon ground black pepper
  • 1 teaspoon curry
  • 1 stalk celery, finely chopped
  • ½ yellow onion, diced
  • 1 Roma tomato, diced
  • ½ teaspoon salt
  • 1 tablespoon honey
  • ¼ cup turkey or chicken broth

Heat oven to 350 F.

Slice bread into ½-inch cubes, to yield approximately 2 to 3 cups. Spread the cubes on a baking tray in a single layer.

Combine butter and oil in a large, deep saucepan over medium heat. Add all spices and simmer for 1 minute. Add the celery and onion. Cook for 5 minutes until celery and onions soften. Add tomatoes, salt and honey. Cook for 5 minutes.

Add the bread cubes to the saucepan, stirring until the cubes are evenly coated with the butter mixture. Remove from heat. Pour the broth over the stuffing mixture.

Scrape the stuffing out of the saucepan and into a well-greased baking dish. Cover and bake for 20 minutes. Uncover and bake for 10 minutes, until the top of the stuffing is crispy and golden.

Serves 4

Recipe by Chelsea Glanz