It’s time now for What Ya Got Cookin', where we talk about recipes, food trends, traditions and good eats with our resident foodies John Shields, chef, author and owner of Gertrude’s Restaurant at the Baltimore Museum of Art and Sascha Wolhandler who runs Sascha’s 527 Restaurant and Catering with her husband Steve Susser.
No doubt most Thanksgiving cooks have planned a menu, done most of the shopping, and are ready to rock and roll.
But let’s say, for argument’s sake, you are, in fact, the one doing the cooking tomorrow, and you haven’t done some or all of the above. Sascha and John are here to walk you through this. And, even if you’re all set in terms of preparations we might unearth some ideas that you want to incorporate into your Thanksgiving festivities.
Gertie’s Sauerkraut and Apples
Serves 8
- 6 tablespoons butter or olive oil
- 4 slices bacon, cut into one half inch pieces (optional)
- 1 small onion, thinly sliced
- 3 tart apples, peeled, cored and thinly sliced
- 2 jars (2 pounds each) sauerkraut, drained
- 1 bottle (12 ounces) beer, allowed to go flat
- 1 teaspoon caraway seed
- salt and black pepper to taste
In a heavy pot, melt the butter and if using, render the bacon for a few minutes. Add the onion and apples. Saute 3 to 4 minutes.
Place sauerkraut in the pot. Pour in the beer, caraway seed, and salt and pepper. Toss together and bring to a boil. Cover tightly, reduce the heat, and simmer for 45 minutes. Alternatively, bake in an over preheated to 350 degrees for 1 hour.
Note: For an uptown version of this dish I substitute 2 cups of dry champagne for the beer and add 1 teaspoon minced ginger while sautéing the onion and apples.
Raw Cranberry Relish
- 4 cups cranberries
- 1 apple, cored and cut into eights
- ½ cup sugar, plus more if needed
- 1 ½ tablespoons ground ginger
- ½ cup orange juice
Add all ingredients to a food processor. Pulse until finely chopped. Taste and adjust sugar if needed.
Easy Baked Sweet Potato
- 4 sweet potatoes, sliced 1/8” thick
- ½ cup heavy cream
- 1/4 cup gruyere cheese
- 3 tablespoons butter, cubed
- ½ cup flour
- ½ cup dry oats
- ¼ cup brown sugar
- 2 teaspoons ground ginger
Preheat oven to 400 degrees F.
In an au gratin dish, layer the potato slices in a single layer, wrapping around until all slices are used. Dot with butter, sprinkle over cheese. Press down, then pour over the heavy cream.
In a small bowl, mix the flour, oats, brown sugar, and ginger. Add a pinch of sea salt for flavor. Sprinkle on top of au gratin. Bake until bubbly and brown, 45 minutes.
Dry Brine
- ½ cup kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon black pepper
- 1 ½ tablespoons dried herbs (thyme, sage, rosemary)
Pat turkey dry.
Mix the ingredients for the brine together and massage over the turkey. Gently lift up the skin, and rub under the skin and in the cavity.
Place in the refrigerator uncovered for 12 hours.
