Furnish the Flavor: A Thanksgiving Recipe Book brought to you by Scioto Valley

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From seasonal beverages and sides to family dishes passed down and perfected through the years, Furnish the Flavor is a compilation of recipes provided by some of Columbus' finest foodies. We hope these recipes inspire togetherness and conversation around your table this Thanksgiving.

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Furnish the Flavor: A Thanksgiving Recipe Book brought to you by Scioto Valley

  1. 1. Furnish the Flavor A Thanksgiving recipe book brought to you by Scioto Valley
  2. 2. TABLE OF CONTENTS 3 INTRODUCTIONPage 4: Andrea Ratulowski’s Fall Harvest PlatePage 5: Lisa Dillman’s Sweet Potato CasserolePage 6: Carolyn Kent’s Two-Potato GratinPage 7: Erika Dellatorre’s Roman Green BeansPage 8: Adrianne Mellen Ramstack’s Delicious Carrot SoupPage 9: Jess Gambacurta’s Cranberry Orange SaucePage 10: The Lee Bros.’ Herb-Salted Turkey, as seenin The Columbus Dispatch (2010)Page 11: The Lee Bros.’ Madeira Gravy, as seen inThe Columbus Dispatch (2010)Page 12: Betsy Decillis’ Bon Bon CookiesPage 13: Colin Vent’s Beer-Pairing GuidePage 14: Janine Aquino’s Wine-Pairing GuidePage 15: Connect with the Contributors 16 THANK YOU FROM SCIOTO VALLEY
  3. 3. INTRODUCTIONGathering around the table with friends and family … sharing a delicious meal together … giving thanks for all that we’ve been given. This is the heart of Thanksgiving.For many of us, a delicious meal is the foundation of our Thanksgiving traditions. What ‘s better than giving thanks around a table full of food, surrounded by loved ones? From seasonal beverages and sides to family dishes passed down and perfected through the through the sharing of good food. We hope these recipes inspire togetherness and conversation around your table this Thanksgiving. From our family to yours. 3
  4. 4. FALL HARVEST PLATE “Looking for something a little different to bring to your Thanksgiving table this year? This dish features all of the great things about fall: Warm, creamy butternut squash paired with kale and apples showcase fall’s bounty and will kick up any Thanksgiving spread.” - ANDREA RATULOWSKI INGREDIENTS PREPARATION FOR BUTTERNUT SQUASH MASH: 1. Bring large pot of water to a boil and add1 large butternut squash, peeled, seeded & chopped butternut squash. 2. Cook for several minutes until tender. Drain and 1/2 Tbsp unsalted butter put back into pot. 1 tsp maple syrup 3. Mash with a masher while adding remaining 1 pinch allspice butternut squash mash ingredients. Stir until Salt and pepper, to taste creamy and smooth. Cover with a lid and keep warm, very low heat. 5. FOR GREENS: oil over medium heat. Add beets, onions and 1 large bunch of kale, stemmed & chopped apples. Stir and sauté for two minutes. 6. 2 medium to large golden beets, peeled & cubed 1 large sweet apple for another two minutes. 1 small tart apple 7. Add kale, a handful at a time, stirring each time. 1/2 large onion, chopped 8. Once kale begins to wilt, add mustards and 1 Tbsp grainy mustard maple syrup. Continue to cook until the kale is 1 Tbsp Dijon mustard wilted and cooked down. Remove from heat. 1 Tbsp maple syrup 9. Place a large serving of the mashed butternut squash on a plate and top with kale mixture. 1 tsp garlic powder 10. Sprinkle with cheese and serve immediately. Salt and pepper, to taste Shredded cheddar, optional 4
  5. 5. SWEET POTATO CASSEROLE that make everyone turn their nose in disgust. I have converted many an avowed sweet potato hater with this fabulous casserole.” - LISA DILLMAN INGREDIENTS PREPARATION FOR POTATOES: 1. Preheat oven to 350F. 2. Mash potatoes together with electric hand mixer(If canned, use 2 large cans in light syrup, drained until just blended. 3. mashed sweet potatoes. 1/3 cup butter Combine ingredients for topping and spread 2/3 cup honey evenly over sweet potatoes. 2 eggs 5. Bake 35 minutes or until lightly browned and hot. 1 tsp vanilla extract 6. Note: This recipe may be assembled one day in advance and baked before serving. 1 pinch salt 1 pinch cayenne FOR TOPPING 1 cup chopped pecans 1/3 cup butter, melted & slightly cooled 1/2 cup brown sugar 5
  6. 6. TWO-POTATO GRATINfor seconds and thirds.” - CAROLYN KENT INGREDIENTS PREPARATION 1 Tbsp chopped fresh sage 1. 1 Tbsp chopped fresh thyme 2. Line a large, rimmed baking sheet with foil. Mist spray. 1 ½ tsp salt 3. Combine sage and thyme in a small bowl. 1/2 tsp pepper In baking dish, layer 1/3 of potatoes and sweet potatoes, alternating slices. Sprinkle with 1/3 of herb mixture and 1/3 each salt and pepper. 1 ½ cups grated Gruyere Repeat layering 3 times. 5. potatoes. 6. Place dish on baking sheet and cover with foil. Bake 50 minutes. 7. Uncover, sprinkle with cheese and bake 20 to 25 minutes or until golden and bubbly. 8. Let rest for 10 minutes before serving. 6
  7. 7. ROMAN GREEN BEANS“If you’re looking for a standout side to accompany your turkey, look nofurther than this recipe. This savory side is quick, cost effective and has akick.” - ERIKA DELLATORRE INGREDIENTS PREPARATION 1 pound Romano beans 1. 2 Tbsp olive oil until tender. Drain and set aside. 2 cloves garlic 2. Heat olive oil and garlic until mixture starts to 1 tsp oregano 1 pinch sea salt 3. Add remaining ingredients and stir. 1 tsp grated lemon rind Transfer green beans to the mixture and toss 2 Tbsp lemon juice until covered. 1/2 fresh Chile pepper, chopped 5. Serve and enjoy. 7
  8. 8. DELICIOUS CARROT SOUP Simpson Einselen of Tampa, FL. It’s simple, yet delicious. The soup is so appropriate and chic. Your guests will want the recipe, too.” - ADRIANNE MELLEN RAMSTACK INGREDIENTS PREPARATION 1 bag baby carrots 1. Simmer all ingredients in either a crock pot or over medium/low heat on the stove. 2. Once potatoes and carrots are soft, puree with 1/2 cup apple cider an immersion blender. 2 Tbsp butter 3. Serve immediately garnished with fresh dill sprigs.Fresh or dried dill, to taste (start with about a teaspoon, 1 tsp nutmeg, to taste 8
  9. 9. CRANBERRY ORANGE SAUCElicking good and you’ll forget the canned stuff even exists.” - JESS GAMBACURTA INGREDIENTS PREPARATION 1 medium orange 1. Zest orange and peel. Section and dice. 2. 1 cup orange juice orange juice, apples, sugar, and cinnamon stick 2 medium apples, peeled, cored, and diced in saucepan. Cover and cook on medium for 15 minutes, stirring periodically. sweetness preferred 3. Remove from heat and discard cinnamon stick. 1 cinnamon stick Use a stick blender or food processor once cool if smoother consistency is desired. 5. Note: This cranberry sauce can be served warm or chilled, and can be made up to two days in 9
  10. 10. THE LEE BROS.’ HERB-SALTED TURKEY INGREDIENTS PREPARATION 2 ½ Tbsp mixed dried herbs such as thyme, 1. sage and marjoram until herbs are evenly distributed throughout the mixture. 1/2 cup kosher salt 2. Place turkey in the center of a roasting pan. 3. Sprinkle all but 1 ½ teaspoons of herb salt liberally in main 1 stick unsalted butter, softened and neck cavities, and all over the skin, of the turkey. Cover 1/2 tsp freshly ground black pepper pan tightly with plastic wrap or aluminum foil. Refrigerate overnight. 5. Rinse turkey thoroughly with cold water and pat dry. 8 cups turkey stock or chicken broth 6. Pour off any liquid from roasting pan, and rinse the pan well. 7. Place a rack in the pan. Place the turkey on the rack. Let(This recipe from cookbook authors and southern food stand at room temperature for 1 hour. experts Matt Lee and Ted Lee was featured in The Co- 8. Set oven rack in the lowest position on the oven and lumbus Dispatch’s Food section in 2010. Printed with preheat to 375F. permission from The Columbus Dispatch. 9. Massage legs and breast of turkey with butter. Season with reserved herb salt and black pepper. 10. loosely tie the legs together. Pour 2 cups stock into pan. 11. 12. Reduce oven temperature to 350F. Roast, basting every level of stock in pan, until a thermometer inserted into the thickest part of the thigh registers 165F, about 2 ½ to 3 hours later. 13. Transfer turkey to a platter. Tent loosely with foil. Let rest 30 minutes. large glass pitcher, to use for gravy (see page 11 for gravy 10
  11. 11. MADEIRA GRAVYMadeira is used a lot in Lowcountry cooking because Charleston wasthe center of the Madeira trade in the South during the 18th and 19th - THE LEE BROS.’ INGREDIENTS PREPARATION 1. for about 5 minutes, or until most of the fat has 3 large shallots, chopped risen to the top. Spoon off fat, discarding all but 1 cup Madeira 1/2 cup. 2.(This recipe from cookbook authors and southern food add additional turkey stock. experts Matt Lee and Ted Lee was featured in The Co- 3. Pour fat into roasting pan. Set over two burners lumbus Dispatch’s Food section in 2010. Printed with set to medium. permission from The Columbus Dispatch. Scatter shallots in the pan. Sauté, stirring occasionally, until the shallots have softened. 5. Bring to a simmer. 6. Simmer until the gravy has reduced by a third, about 6 to 8 minutes. 7. Serve turkey with gravy. 11
  12. 12. BON BON COOKIES“My Granny Decillis kept a dish in her kitchen that would always bespirit lives on in these cookies that my mother is required to make for meevery year. Some things are just better when your mommy makes them.” -BETSY DECILLIS INGREDIENTS PREPARATION 1/2 cup butter, soft 1. Heat oven to 350F. 1 Tbsp vanilla 2. salt thoroughly by hand. 3. 1/8 tsp salt your choice. Bake 1 inch apart on ungreased baking sheet, Icing 5. Dip tops of warm cookies in icing and decorate. 12
  13. 13. BEER-PAIRING GUIDE “As an overall rule, pair things that have similar qualities, or try to provide contrast between two things that are distinctly different. There’s a whole which are spiced, and all of which are distinctly malty.” - COLIN VENTBELGIAN BEERS RUSSIAN IMPERIAL STOUTS Stouts make great dessert beers, especially withdue to their yeast, but don’t actually have spicesadded, so they tend to be more subtle. These have similar characteristics.beers lend themselves well to things like pie andsweet potatoes, which are also generally spiced. INDIA PALE ALES (IPA) more balanced toward the sweeter side so the bitterness of the hops doesn’t overwhelm moreare appropriate. mashed potatoes.BELGIAN LAMBICS &AMERICAN SOUR ALESacidity, which can help cut through the richness of 13
  14. 14. WINE-PAIRING GUIDE “As a general idea, choose wines that are light in body and easy to drink. Since most of us tend to eat a lot of food on Thanksgiving, have a wine that will complement the meal, rather than be a meal in itself. Keep in mind that sparkling wines pair very well too. Some people choose to have dessert.” - JANINE AQUINOPINOT NOIR SANGIOVESEPinot Noir goes well with green bean casserole,sweet potatoes and cranberry sauce. Serve aclassic California style at room temperature, plummy character. Sangiovese, served at room temperature, is a perfect Thanksgiving wine thattexture. sage and more.RIESLINGAlsatian Rieslings are the perfect acidity and very SAUVIGNON BLANC If serving Sauvignon Blanc, serve a chilled oneThey can be served chilled with turkey and all theother veggies. undertones. This, again, goes well with turkey,RIESLING ICE mashed potatoes and cranberry sauce.be sipped to enjoy, and can also be paired withother types of pies, from fruit to custard. 14
  15. 15. ANDREA THE RATULOWSKI LEE BROS.Twitter: @foodembraceFacebook: facebook.com/foodembrace Twitter: @TheLeeBrosWebsite: foodembrace.com Website: mattleeandtedlee.com CAROLYN ROBIN DAVIS THE COLUMBUS KENT DISPATCH FOOD EDITORTwitter: @CarolynLKent Twitter: @DispatchKitchenFacebook: facebook.com/carolynleigh Facebook: facebook.com/dispatchkitchenWebsite: savvysocialist.com Website: dispatchkitchen.com ERIKA BETSY DELLATORRE DECILLISTwitter: @fashionface13 Twitter: @decillisFacebook: facebook.com/erikadellatorre Facebook: facebook.com/betsyadecillisWebsite: thefashionface.com Website: betsyadecillis.com ADRIANNE MELLEN COLIN RAMSTACK VENTTwitter: Twitter: @brewerbornbrewFacebook: Facebook: facebook.com/bornbrewingWebsite: JESS JANINE GAMBACURTA AQUINOTwitter: @jgambacurta Twitter: @JanineAquinoFacebook: facebook.com/jessgambacurta Facebook: facebook.com/camelotcellarswineryWebsite: jessgambacurta.com Website: camelotcellars.com LISA CONNECT DILLMANTwitter: @lisathewaitressFacebook: facebook.com/lisathewaitress 15Website: waitressworks.squarespace.com
  16. 16. THANK YOUAs you prepare to enjoy this year’s Thanksgiving feast, what are you thankful for? Here at Scioto loyal customers. People like you. We’re extremely grateful for your continued support and look forward to serving you in themonths and years ahead. Let us say thanks by helping you furnish the fun in your own home this table. Use this coupon to purchase a $100 Scioto Valley gift card for only $50. Present this coupon for half off a $100 gift card to Scioto Valley. Offer valid through December 1st, 2011. Limit one coupon per customer. From our family to yours, we wish you a very happy, healthy and memorable Thanksgiving. Connect with us on Facebook, Twitter and our blog. 16

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