Thanksgiving is just over 2 weeks away and it’s time to start thinking about your menu.
If you want to try some new things, consider taking a cooking class at the new Sur La Table!
I sat down with Jimmy Hoxie, the resident chef at Sur La Table Saddlecreek, for some tips and some fun spins on classic Thanksgiving dishes.
“Try and get as much prep work done the day before or a couple of days before so that the day of you aren’t quite as stressed out. And also making sure that your items aren’t as needed in the oven because oven space is at premium for that bird on the big day.”
Jimmy also has great advice for pulling the meal together on the big day.
“The best time to put all your items in the oven to re-heat is right after the bird comes out because the bird gotta rest for a little while before you carve it anyway.”
For a fresh spin on a classic, consider this version of green beans.
“One of the dishes that’s kinda an update on the classic is instead of doing the traditional green bean casserole is doing green beans that are roasted in the oven and have a little bit of cherry tomatoes in there. So you have a nice flavor combination that is a little bit different but also a little bit familiar to you.”
And we couldn’t forget dessert.
“One of the dishes we’ve got coming up that goes together really quickly and easily is an Apple and Cranberry Galette. It’s a free-form tart that again goes together really, really quickly, great fall flavors, and it’s a real crowd pleaser.”
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
For more information about classes at Sur La Table in Memphis, visit https://www.surlatable.com/browse/storeCalendar.jsp?storeId=155.
Sur La Table is located in Saddlecreek at 7509 Poplar Avenue, Suite 106, Germantown, TN 38138.
Sur La Table’s Cranberry Apple Galette
Yield: 8 to 10 servings
This free-form fruit tart requires no special pan and is beautiful in its rustic simplicity. Here, apples and cranberries are encased in flaky dough and baked to perfection. This versatile dessert is terrific with fresh peaches, apricots, or pears, depending on the season.
- 1 recipe All-Butter Flaky Pie Dough (recipe included)
- 4 medium crisp-tart apples such as Fuji, Honeycrisp, or Granny smith, peeled, cored, and thinly sliced
- 1/2 cup dried cranberries, roughly chopped
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla bean paste
- 1/2 cup light brown sugar
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 1/8 teaspoon sea salt
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg, beaten
- Vanilla ice cream, for serving (optional)
Line a rimmed baking sheet with parchment paper or a silicone mat.
Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to the prepared baking sheet. Chill for 30 minutes.
Preheat oven to 400°F and place a rack in the lower third.
To a medium bowl, add apples, cranberries, cinnamon, lemon juice, vanilla, light brown sugar, 1/4 cup granulated sugar, salt, and cornstarch. Use a silicone spatula to toss the fruit until it is evenly coated.
Mound the fruit in the center of the chilled dough round, leaving a 1 1/2-inch border, and dot with butter. Fold the border up and around the fruit, pleating it to make a pretty, circular enclosure and leaving the center open. Brush the top of the pleated dough with beaten egg and sprinkle with remaining 1 tablespoon granulated sugar.
Bake galette until the crust is deep golden brown and fruit is bubbling, 40 to 45 minutes. Use a metal spatula to lift the galette slightly and check the underside of the crust, which should be a beautiful brown color. Transfer to a rack to cool for 15 minutes. Slice and serve warm with vanilla ice cream.
All-Butter Flaky Pie Dough
Yield: 1, 9-inch pie crust
This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic, and refrigerate up to 2 days, or freeze for 1 month.
- 1 1/4 cups (6 1/4 ounces) unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1 stick (4 ounces) cold, unsalted butter, cut into 1/2-inch cubes
- 3 to 4 tablespoons ice water
Place flour, sugar, and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap, and refrigerate for 30 minutes before using.
Recipes courtesy of Sur La Table.