A NAPA VALLEY THANKSGIVING | 1, 2, 3, 4

CRANBERRY, BEET & WALNUT RELISH 3/4 lb. red beets (3 medium), 1/2 inch of stem left on, scrubbed 1 cup sugar 1 cup water 12 oz. fresh cranberries (3 cups) 1/2 cup walnuts, chopped Preheat oven to 375°F. Place beets in a baking dish; add 1/4 inch of water. Cover and bake for about 1 hour, or until beets are tender. Peel and stem beets; coarsely grate.

In a large saucepan, bring sugar and water to a boil. Stir in cranberries; reduce heat and simmer, stirring often, until cranberries collapse, about 10 minutes. Remove from heat; stir in beets and nuts. Refrigerate until cold. (The relish will keep, covered, in the refrigerator for up to 2 days.)

Makes about 4 cups, for 8 servings.

170 calories per 1/2-cup serving: 2 grams protein; 4 grams fat (0.3 gram saturated fat); 33 grams carbohydrate; 35 mg sodium; 0 mg cholesterol; 1 gram fiber.

MUSHROOM & ARTICHOKE DRESSING

1/4 oz. dried porcini mushrooms (about 1/4 cup)
1/2 cup boiling water
8 cups cubed day-old French bread (not sourdough)
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 large clove garlic, minced
1 tablespoon chopped fresh sage
1 9-oz. package frozen artichoke hearts, thawed (quartered if whole)
Salt & freshly ground pepper to taste
1/4 cup dry white wine
1/2 lb. fresh mushrooms, sliced
1/4 cup chopped fresh parsley
1/4 cup imported black olives, pitted and coarsely chopped
1 large egg, lightly beaten
1/2 to 3/4 cup reduced-sodium chicken or vegetable broth

In a small bowl, combine porcini and boiling water. Let stand for 30 minutes. With a slotted spoon, remove porcini from broth; chop. Strain soaking liquid through a double thickness of paper towels; set aside.

Place bread cubes in a large bowl. In a large skillet, heat 1/2 teaspoon olive oil over medium heat. Add onion and celery; cook, stirring often, until softened, about 12 minutes. Add garlic and sage and cook, stirring, until fragrant, about 1 minute. Add artichokes; season with salt and pepper. Add wine and simmer until evaporated, about 5 minutes. Add mixture to bowl with bread cubes.

Add remaining 1/2 tablespoon oil to skillet; heat over medium-high heat. Add fresh mushrooms and season with salt and pepper; cook, stirring, for 1 minute more. Add reserved porcini; cook, stirring, for 1 minute more. Add reserved porcini-soaking liquid. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Remove from heat; stir in parsley and olives. Add to bowl with bread and toss well. (The recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate until ready to bake.)

Preheat oven to 325°F. Lightly oil a 2 1/2-quart baking dish or coat it with nonstick spray.

Add egg and enough broth to moisten dressing without making it soggy. Spoon into prepared baking dish; cover with foil. Bake for 45 minutes, or until heated through.

Makes 8 servings.

155 calories per serving: 6 grams protein; 4 grams fat (0.7 gram saturated fat); 24 grams carbohydrate; 285 mg sodium; 27 mg cholesterol; 2 grams fiber.

In a large saucepan, bring about 2 inches of water to a simmer. In a small bowl, sprinkle gelatin over 1/4 cup cold water and set aside.

In a heatproof bowl large enough to fit over the saucepan, beat egg yolks with an electric mixer on medium-low speed until blended. Gradually add 6 tablespoons sugar, beating well between additions, until mixure is thick and pale, 3 to 4 minutes. Add pumpkin, milk, salt, cinnamon and ginger, beating at low speed until well blended.

Set bowl over barely simmering water and cook, stirring constantly with a rubber spatula, until an instant-read thermometer registers 160°F, 15 to 20 minutes. Remove bowl from heat and whisk in vanilla and reserved gelatin. Transfer mousse to a clean bowl. Refrigerate until cold but not yet starting to set, 35 to 40 minutes. Clean beaters.

In a heatproof bowl large enough to fit over the saucepan, combine egg whites, cream of tartar, remaining 6 tablespoons sugar and 3 tablespoons cold water. Set bowl over barely simmering water; beat on low speed, moving the beaters constantly, until an instant-read thermometer registers 140°F. (This will take 4 to 5 minutes.) Increase mixer speed to high and beat for 3 1/2 minutes more. Remove bowl from heat and beat until cool, about 4 minutes.

Whisk about one-fourth of the meringue into cooled pumpkin mixture. Gently fold in remaining meringue.

Divide half the mousse among 8 dessert dishes. Sprinkle each with 1 teaspoon cookie crumbs. Top with remaining mousse. Refrigerate until chilled, at least 3 hours or for up to 6 hours.

To serve, top each serving with Brandied Cream and a sprinkling of remaining cookie crumbs.

Makes 8 servings.

170 calories per serving: 4 grams protein; 5 grams fat (2.4 grams saturated fat); 27 grams carbohydrate; 155 mg sodium; 1 mg cholesterol; 2 grams fiber.

BRANDIED CREAM

1/4 cup light whipping cream
1 teaspoon sugar
1 teaspoon brandy

In a small chilled bowl, whip cream, sugar and brandy until soft peaks form.

Makes about 1/2 cup.

25 calories per tablespoon: 0 grams protein; 2 grams fat (1.4 grams saturated fat); 1 gram carbohydrate; 3 mg sodium; 8 mg cholesterol; 0 grams fiber.

RETURN TO HOMEPAGE