Transfer to a serving platter, garnish with more rosemary, and drizzle with a little more vinaigrette, to taste, if you’d like. Continue roasting for 5 to 10 minutes, or until the feta is charred in spots and the squash has cooked through but isn’t mushy. Roast for 10 minutes, then top with the dates. Layer the feta on and around the squash and sprinkle with the rosemary. Arrange the vegetables in a single layer with a little space around each piece (using 2 sheet pans if necessary to avoid overcrowding the pan). Drizzle over 1/4 cup of the vinaigrette and use your hands to coat evenly. Line a large sheet pan with parchment paper and place the squash and onions on it. Cut the squash into 3/4-inch-thick wedges. Cut off the stem, cut the squash lengthwise in half, and scoop out and discard the seeds and pulp (or save the seeds for roasting). Make the squash: Use a sharp vegetable peeler to peel the squash. Taste, and season with more salt as needed. Make the vinaigrette: In a small jar, combine the oil, vinegar, water, mustard, maple syrup, garlic and salt, screw on the lid, and shake to emulsify. Position a rack in the middle of the oven and preheat to 500 degrees. Nutrition | Per serving (about 7 1/2 ounces turkey without skin), based on 14: 312 calories, 0g carbohydrates, 177mg cholesterol, 10g fat, 0g fiber, 56g protein, 3g saturated fat, 807mg sodium, 0g sugar If desired, strain the juices to serve on the side or use to make gravy. Let the turkey rest 20 to 30 minutes before discarding the bag and vegetables, and then carving. If you can remove the bag, great, otherwise it can stay under the turkey until you’re ready to serve. The turkey is done when the internal temperature of the thickest part of the breast meat registers 165 degrees on an instant-read thermometer, and the thigh meat registers 165 to 175 degrees (taken away from the bone).Ĭarefully cut open the bag and pull it away from the turkey – there will be a lot of steam. If you have one, insert a leave-in thermometer into the thickest part of the breast, avoiding the bone. Close the bag with the included tie and cut six 1/2-inch slits into the bag. Flip the turkey so it’s breast side up, and repeat oiling and seasoning with salt and pepper.Ĭarefully transfer the turkey to the oven bag inside the roasting pan, breast side up, setting the bird as best you can on top of the apples, onion, garlic and herbs. Starting with the breast side down, rub some of the oil into the skin, then sprinkle with some of the salt and pepper (don’t worry about precise amounts, just leave more of it for the top). The Food team developed a fresh full menu to add something new to your spread this year. As we barrel toward the end of another year, who couldn’t use a little extra sparkle on their plate and in their life? ![]() In that case, maybe instead of replacing your family’s tried-and-true dishes, you add just a few of these recipes to make the meal that much more fun, flavorful and interesting. We get it: Not everyone wants to try something new on Thanksgiving. ![]() And then there are recipes where what’s old has become new again in our effort to achieve your best bird yet – see Becky Krystal’s recommendation to cook your turkey in a bag. Other recipes take Thanksgiving standards and turn them on their heads – a freshly baked bread with all the flavors of stuffing and (gasp!) pumpkin cake instead of pie. ![]() What does that mean? With some dishes, we’re introducing new textures and flavors that are often missing from the holiday feast, such as the crunch of raw green beans and the heat of chipotle in a cranberry barbecue sauce. Working swiftly, each piece takes 8-9 min, and in a day, the glassblower will complete up to fifty glasses.Subscribe - Holiday Gift Subscriptions Sign In My Account Logout Primary Menu ☰ X This allows the glassblower to develop their proficiencies in elements of glassblowing such as gathering, blowing, transferring from one pipe to another (with the aid of a stand), shaping and opening the glass. An apprentice glass (or bowl, or vase) is created from a singular gather of molten glass from the furnace, and is shaped in its entirety from this one gather. Along the way, however, each glassblower spends time alone, creating what we call “Apprentice Glass”. Simon Pearce glass blowers train for years, much of the time, working in tandem with another glass blower to perfect their craft. Each unique apprentice piece illustrates the meaning of “handmade” with a wabi-sabi aesthetic that brings the energy and passion to your table. A side benefit of educating a new generation of artisans? Seeing and feeling the vibrant authenticity of their initial creations. ![]() Practice makes perfect imperfection on the path to mastery.
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