Thanksgiving Sandwich

I’m all the way in.  In my mind, the holidays have begun and I want everything to taste like Thanksgiving.  I am making cranberry sauce by the quart and putting it on anything and everything.  Peanut butter and cranberry sauce sandwiches?  Oh yes.  Stop laughing at me.  I just really like the holidays, mostly for the food. 

Before you ask, yes, I know about Turkey and Stuffing potato chips and I’m eating as many as I possibly can before Trader Joe’s rudely discontinues them for another year.  Ahhh, why are they so good?!

Confession: I’m not good at lunches.  I am not super enthusiastic about lunch - unless of course I have leftover soup, in which case I’m all into it.  But generally, I struggle a bit.  When it is just me, this isn't as much of an issue, but when guests enter the equation, the midday meal has to be a bit more sophisticated than cheese and apples.

That's when I start shoving my favorite things in between two pieces of bread.  

This sandwich combines tangy cranberry sauce, creamy brie, and peppery arugula.  Turkey, because it’s November, and mustard for a little spice.

We are definitely in the season of cheese trays and this sandwich is an excellent way to use up all those annoying, tiny leftover wedges of brie.  

We begin with homemade cranberry sauce.  Cranberry sauce is one of those things that I refuse to buy.  First, the flavor is simply incomparable and second, because it’s so easy that there is really no excuse for not making it yourself.  Trust me, ditch the can this year.  You can do it. 

Pour everything - cranberries, orange zest, water, and sugar - into a saucepan and boil away until the berries have burst and the syrup is relatively thick.  I like to use an immersion blender to puree the sauce because I like mine to be fairly smooth, but you could use a potato masher if you prefer a rougher sauce.

Cranberry sauce goes on one side of the bread, and mustard on the other.  Next, we layer our turkey and brie.  After the sandwich has been toasted on both sides, we reopen it and add the fresh arugula.  This prevents the greens from getting soggy.

Taadaa!!  Thanksgiving in sandwich form. 

Lunch is served.

Sincerely, 

  Pedantic Foodie

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Turkey, Brie & Cranberry Sandwich

for the cranberry sauce 

• 2 cups fresh cranberries 
• zest of one orange 
• 3/4 cup granulated sugar 
• 1/2 cup water 

Combine cranberries, orange zest, sugar, and water in a medium saucepan and place over medium heat.  Bring to a simmer and cook until all the cranberries have burst and the syrup has thickened slightly.  Remove from heat and use an immersion blender to roughly puree the sauce.  The sauce will appear thin, cover and refrigerate until cool and thickened. 

for the sandwich and assembly 

• sliced bread (I used an Italian country loaf)
• sliced roasted turkey breast 
• triple cream Brie 
• dijon mustard 
• cranberry sauce
• fresh arugula 
• olive oil
• salt and freshly ground pepper 
• unsalted butter, softened 

Butter both sides of bread and spread a thin layer of mustard on one side and a layer of cranberry sauce on the other.  Layer the cheese over the cranberry sauce and the turkey over the mustard and then press both sides of the sandwich together. 

Drizzle the arugula with a bit of olive oil and season with salt and pepper.

Place a medium non-stick frying pan over medium heat.  Fry sandwich for 3-4 minutes on one side, and then flip and fry on the opposite side.  The sandwich should be deep golden in color and the cheese melted.  Reopen the sandwich and add arugula, close the sandwich and serve immediately.  Enjoy! 

{The 1st Meal} Sweet Potato Ham Biscuits with Honey Butter

I remember the combination of delight and wonder I felt when my baby sister’s nose turned an adorable shade of orange.  My mother explained that her curious complexion was due to an overdose of sweet potatoes and carrots.  From that point on I made it a point to never go too far with my love for orange vegetables.  A discolored nose was cute on a baby, but not fashionable for a six-year-old. 

I love sweet potatoes.  I love them roasted with salt, butter, and sage, cut into fries, mashed with cinnamon, heck, I’ll even get into that whole marshmallow brown sugar territory.  

I have utmost respect for this humble tuber.  After all, it is without a doubt one of the most versatile vegetables you will find in the produce section.  It can be savory or sweet.  It will happily become soup, pies, waffles, or biscuits.  The possibilities are limitless!  Let us no more give into the erroneous notion that this superb tuber is only for overly sweet holiday casseroles.  Sweet potato fans unite!  Join the Beta CaroTEAM today!  Heehee… I find myself very amusing at times.

Oh come on, let’s just make some biscuits.

Before we go any further I should mention that these biscuits are drop biscuits - meaning that there is no rolling or cutting involved.  We just pull a quick batter together and use an ice cream scoop to portion out our biscuits.  Drop biscuits are certainly different from the fluffy buttermilk biscuits your grandmother baked, but they still deserve to have their place in the culinary world.

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 For those of you who are intimidated by biscuit making, these are a good way to begin.

While the biscuits bake we whip up a batch of honey butter.  I could put honey butter on everything.  We are also going to fry up a bit of ham. I used a thickly sliced black forest ham - I like the contrast between the salty ham and the sweet butter.

When the biscuits have cooled slightly, spread on the butter - don’t be stingy, and layer with ham. 

This is my weekend - well this, plus a mug of hot chocolate, flannel shirts, and good company.  May your weekend be slow and meaningful, may you begin well.

Sincerely,

  Pedantic Foodie

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Sweet Potato Ham Biscuits with Honey Butter

makes 10

for the honey butter

• 1/2 cup butter, softened
• 1/4 cup honey

Combine honey and butter in a medium bowl.  Use an electric mixer to whip until the ingredients are well combined and the butter is fluffy.  Place in a small bowl and cover with plastic; refrigerate until ready to use.

for the biscuits

• 3 cups all-purpose flour
• 1/2 cup granulated sugar 
• 1 1/2 tablespoons baking powder 
• 1/4 teaspoon ground cinnamon 
• 1 teaspoon salt 
• 1/2 cup unsalted butter, chilled and cut into cubes 
• 1 1/4 cups whole milk 
• 1 teaspoon vinegar 
• 2 medium sweet potatoes 
• 20 slices thickly sliced ham, such as black forest ham or Canadian bacon 

Preheat oven to 350 degrees.  Use a fork to punch several holes on each sweet potato and place on a baking sheet and bake for 40-60 minutes, or until fork tender.  Allow the potatoes to cool fully before separating the flesh from the skin.  Use a large spoon to remove all the flesh and then place in the work bowl of your food processor and pulse until smooth.*  

Preheat oven to 425 degrees. 

In a large bowl whisk to combine flour, sugar, baking powder, cinnamon, and salt.  Toss the cubed butter into the flour mixture and use the tips of your fingers, or a pastry cutter to work the butter into the flour, breaking it up into pea-sized pieces.  

In a separate bowl, combine milk, vinegar, and sweet potato puree; stir until well combined.  Pour the mixture into the bowl of dry ingredients and use a spatula to fold the dry mixture into the wet.  Mix until just combined, being careful to not over mix.  The mixture should look homogenous, but not completely smooth.  

Use a 2-ounce ice cream scoop to portion out the batter.  Place the biscuits directly onto a baking sheet lined with parchment.  

Bake for 15-20 minutes or until fluffy and golden.  Allow to cool slightly before slicing.  While the biscuits are cooling, prepare the ham. 

Place a nonstick frying pan over medium high heat.  Fry ham, in batches, for about 1 minute on each side.  The goal here is twofold: you want to develop the flavor a bit by browning each side as well as heating the meat through.  

assembly

Slice each biscuit in half and butter each side with honey butter.  Place several slices of ham in each biscuit and serve immediately.  Enjoy! 

*These steps may all be done in advance.  The puree can be stored in an airtight container and refrigerated until ready to use.   If you are making these biscuits for breakfast I would recommend making the puree the night before to save a bit of time in the morning.

{The 1st Meal} White Cheddar Biscuits with Black Pepper Pancetta Gravy

I’m not much of a southern lady.  In fact, I will proudly claim otherwise.  I will turn down hot, humid weather for cold rainy days, and I could even do without a large number of casseroles and coconut cakes in my life.  But, there is one southern delicacy which I will always adore and devour at every chance I get. 

Biscuits and gravy.  Gosh, I can’t even look at you.  That buttery, fluffy buttermilk biscuit covered in a rich, creamy gravy, fragrant from a liberal dose of freshly cracked black pepper.  It’s just too much for my butter-lovin heart to handle. 

To be perfectly candid, I had never made biscuits and gravy until several weeks ago.  Sadly, it is not something that normally makes its way into my weekly diet.  That is changing, starting now. 

When I began to think about recipes that would be included in my 1st Meal series, I knew that Biscuits and Gravy would have to make the list.  After all, it is one of my favorite breakfasts!  So, I set out to make my own version of this southern classic, I knew that I could not simply make biscuits and gravy.  I had to put a little of my unneeded, but obligatory sparkly food blog magic on it.  Sparkly foodie magic came in the form of sharp cheddar cheese and crispy, salty pancetta.  I will always, always, always add cheese and fat whenever and wherever I can.

Biscuits and gravy are simple.  Biscuits are made with a bit of stirring, crumbling, and cutting, and a super simple gravy comes together in minutes as the biscuits bake.

There is something therapeutic about making biscuits when the air is still crisp and the fog is wafting off the dew-kissed grass.  It's all essential to the regardfully and gingerly constructed First Meal.

There is something so comforting about an airy biscuit covered in a rich, peppery cream sauce, which is what this “gravy” really is. 

These biscuits are layered with a profuse amount of sharp, white cheddar and are sprinkled with a generous dose of sea salt and fresh black pepper.

Your pepper grinder is working hard for this meal.  

Pour yourself a glass of orange juice, hand-squeezed if you're fancy, turn on your favorite playlist, and maybe light a candle too while you enjoy these morning moments. 

Begin well.

Sincerely, 

  Pedantic Foodie

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White Cheddar Biscuits with Black Pepper Pancetta Gravy

serves 6 / biscuit recipe adapted from Baking At Home

for the white cheddar biscuits

• 3 cups all-purpose flour, plus extra for rolling 
• 1 tablespoon granulated sugar 
• 1 1/2 tablespoons baking powder 
• 1 teaspoon fine salt 
• 1/2 cup unsalted butter, cut into cubes
• 2/3 cup buttermilk 
• 1/2 cup whole milk, plus extra for brushing 
• 1 1/2 cups grated sharp white cheddar cheese
• course salt and freshly ground pepper, optional  

Preheat oven to 425 degrees F. 

In a large bowl sift to combine flour, sugar, baking powder, and salt.  

Use the tips of your fingers to work the butter into the flour mixture, until in pea-sized pieces.  Stir in white cheddar.  Add milk and buttermilk and use a spatula or wooden spoon to blend, being careful not to overwork the dough.  

Turn the dough out unto a floured surface and roll to 1-inch in thickness.  Use the bottom of a glass or a biscuit cutter to cut into 3-inch rounds.  

Place biscuits on a baking sheet lined with parchment.  Space about 1 1/2 inches apart.  Brush the top of each biscuit with milk and sprinkle with course salt and freshly ground pepper.  

Bake for 12-15 minutes, until golden, and then allow to cool slightly while you prepare the gravy.  

for the gravy

• 2 ounces pancetta, diced 
• 3 tablespoons unsalted butter 
• 1/2 cup all-purpose flour
• 2 1/4 cups whole milk 
• 1 teaspoon salt 
• 2 teaspoons freshly ground black pepper 

In a medium frying pan cook pancetta over medium heat until crisp.  Remove the pancetta from the pan, leaving the grease, and reserve for later use. 

Add butter and flour to the pan and whisk to form a paste.  Cook for 1-2 minutes, until the mixture is bubbling - do not brown. 

Stir in whole milk, salt, and pepper.  Cook for 3-4 minutes, until thickened and then return the cooked pancetta to the pan.  

to serve

Slice each biscuit in half and cover with gravy.  Serve immediately, enjoy leisurely!