And you thought fashionistas had it tough -- while a good season might bring one new It bag, we've got seven trends for your eating itinerary. Unlike the new Celine collection, though, cooking these of-the-moment dishes won't set you back more than the cost of a grocery run (and, in the case of ramen, probably less than your usual). Who knew your noodle-slurping, sweatpants-wearing college self was such a tastemaker?
First up: the mash-up. To call 2013 anything other than the Year of the Cronut would be inaccurate, if not downright blasphemous. Though Turducken and Pumpple Cake (both mash-ups of Thanksgivings past) may dwell more in the realm of novelty than culinary finesse, we don't know many curious eaters who would turn down a slice of Turkey Alla Porchetta.
Tuscan-Style Turkey Alla Porchetta
15 thin slices Prosciutto di Parma or San Daniele prosciutto
1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy
Flaked sea salt, preferably Maldon
3 tablespoons minced garlic
1/4 cup plus 2 tablespoons tender fennel fronds, finely chopped
1/4 cup fennel seeds, coarsely ground
3 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh sage
1 tablespoon fennel pollen (optional)
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
2. Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
3. Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place (see photo, below). Tie together with kitchen twine at 3-inch intervals.
4. Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
Trend #2: Foraging
No, your trip to the pumpkin patch doesn't count -- think fungi, tree nuts, and forest fruits, even if they're "foraged" from Whole Foods. We'll eat anything served on warm bread, but this easy wild-mushroom appetizer is an especially fine model of the form.
1/2 stick unsalted butter
1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
1/2 cup heavy cream
Coarse salt and freshly ground pepper
8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips
1. Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.
2. Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.
Trend #3: Fermentation
Kick frumpy old sauerkraut up a notch -- fermentation, a chemical process that enhances flavor and extends shelf life, is having a moment. We'll put kimchi, an extra-spicy Korean cabbage, in just about anything. Just don't tell Sriracha we're cheating.
Spicy Roasted Brussels Sprouts
2 containers (10 ounces each) brussels sprouts, ends trimmed, halved lengthwise through core
2 tablespoons olive oil
Coarse salt and ground pepper
1/2 cup medium-spicy kimchi with juice
1. Preheat oven to 425 degrees. On a rimmed baking sheet toss the Brussels sprouts with oil and season with salt and pepper. Roast, tossing once, until Brussels sprouts are brown and tender, 20 to 25 minutes.
2. Add the kimchi to the Brussels sprouts and combine, then cook until the kimchi is heated through, 1 to 2 minutes. Serve warm.
Trend #4: All Things Smoked or Charred
Bacon fever may be on the wane (we'll believe it when we see it), but 2013 proved there's more to smoking than cured meat and fish. Charred carrot toasts will please veggie guests and omnivores alike.
Charred Carrot Bruschetta with Goat Cheese and Parsley
Extra-virgin olive oil
Fresh flat-leaf parsley
Crumbled goat cheese
1. Preheat oven to 400 degrees. Drizzle carrots with extra-virgin olive oil, and season with coarse salt. Roast until soft and charred, about 45 minutes. Toss fresh flat-leaf parsley with red-wine vinegar, extra-virgin olive oil, and crumbled goat cheese. Mash carrots, and spread onto toasts; top with parsley mixture.
Trend #5: Tricked-Out Sandwiches
Because everything tastes better between bread ... with five or six additional ingredients piled on top. Turn Thanksgiving turkey into a banh mi (bonus trend: Asian-inspired!), a Rachel (bonus trend: Jewish food!), or a cobb (bonus trend: put an egg on it!) -- not to mention the classic leftover hero.
Turkey Banh Mi
Chilled cooked turkey
Asian chile sauce (such as our favorite, Huy Fong Sriracha; importfood.com)
Thinly sliced peeled cucumber
Generous handful of fresh cilantro
Jalapeno chiles, if desired
1. Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce (such as our favorite, Huy Fong Sriracha; importfood.com).
2. Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.
Trend #6: Gluten-Free
After sandwiches, we give you ... this. But it's not all doom and gluten-free gloom! Ride this pony with ancient grains, a side of polenta or riffs on classic bread-and dessert-course staples -- corn muffins, cranberry cake -- and even a (nearly) classic crust.
Gluten-Free Pie Dough
1 cup gluten-free all-purpose flour
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
1 large egg
2 to 4 tablespoons ice water
1. In a food processor, pulse flour and salt until combined. Add butter and pulse until mixture resembles fine meal, with no large pieces of butter remaining. Add egg and 2 tablespoons ice water, then pulse until well combined and dough holds together when squeezed, 1 minute. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
Trend #7: Ramen
Plastic packet notwithstanding, no food sits higher on the totem pole of trendiness. Use our recipe as a base for Thanksgiving leftover stew -- turkey stock, sweet potatoes, whole cranberries, sage, and of course, the noodles. Authenticity's out the window, but umami still has a shot.
Ramen Soup with Vegetables
1 tablespoon olive oil
1 medium yellow onion, diced medium
2 carrots, diced medium
1 stalk celery, diced medium
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
Salt and pepper
1 can (14.5 ounces) diced tomatoes
3 1/2 cups chicken broth
2 packages (3 ounces each) ramen, broken into quarters (seasoning packet discarded)
1. In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.
More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
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