Archive for the 'Thanksgiving Day' Category


Maple-Roasted Turkey with Apples, Fennel and Parsnips

For us Jews every day is a day we thank Hashem for both the open and hidden miracles, those we know of and those we may never find out about, that sustain us every day. Yet, we live in the US where there is an official holiday specifically dedicated to the giving of thanks. Some Jews celebrated this day, because it is an official American festivity, others do not because they feel one must equally thank the Almighty every day – even every moment – of one’s existence, rather than once a year on a specific day.

It may be a bit late to start cooking the turkey for this evening, but this is a delicious recipe that can be made at any time, whether for Shabbos, whether for a holy day, or any festive occasion. Lévana in her class, two Mondays ago, featured the following:


  • 1 cup white wine
  • 1 cup maple syrup
  • 2/3 cup Dijon mustard
  • 2 tablespoons ground pepper
  • 6 cups water
  • 1 12-14 pound turkey, frozen OK, at room temperature
  • 4 mackintosh apples, unpeeled, diced
  • 8 thin parsnips, or 4 larger ones, diced
  • 2 large heads fennel, cut into thin wedges
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 3 sprigs sage, leaves only, chopped coarsely


Preheat the oven to 325 degrees. Mix the wine, maple syrup, mustard, pepper and water in a bowl. Place the turkey breast side down in a (real) baking dish, and pour the mixture over it. Cover the pan loosely with foil, and bake 2 ½ hours. Turn the turkey over, breast side up. Bake uncovered 1 more hour, or a little longer, until the juices of the turkey run clear and the skin looks a nice golden color. Transfer the turkey to a cutting board, and let it rest a few minutes before slicing. Transfer all but 1 cup of the liquid to a saucepan, and reduce them on a high flame until it thickens to the consistency of maple syrup: this is your gravy. You will end up with about 3 cups of gravy. Meanwhile, raise the temperature to 475 degrees. Add the second set of ingredients. Give a good mix to the veggies, and roast about 25 minutes, or a little longer, until very tender and roasted.

Slice the turkey, and place in a platter, with the roasted vegetables all around, and pour the gravy over the turkey and vegetables.

Enjoy, gentle reader, enjoy!



Thanksgiving Specials

Are you planning a Thanksgiving meal? Why patchke in the kitchen for hours? Here are some restaurants with Thanksgiving Specials!

240 E. 81ST STREET
NEW YORK, NY 10028
TEL: 212.517.2400 — FAX:212.517.2401
(Please call to make reservations)


Adults $35.99 per person and kids $29.99 per person. ( we will be serving family style on the table)


Choice of:



CHICKEN SOUP with Noodles


*TURKEY with Gravy






*Salmon can be substituted for Turkey


Choice of





Choice of one





Photo credit: Great Kosher Restaurants Magazine -2006 Cover-

Abigael’s on Broadway

Tel: 212-575-1407 — Fax: 212-869-0666

Thanksgiving – November 25, 2010


Butternut Squash Bisque —  7.50
Autumn spices

Smoked Beef Flanken Soup — 8.50
with vegetables, potatoes and herbs

Guacamole — 13.50
avocado with plum tomatoes, red onions and chiles,
with fresh squeezed lime juice and house made corn chips

Award Winning Chili — 14.50
slowly smoked with hickory; blended with onions, tomatoes, spices and beans

Wild Mushroom Polenta — 13.50
slow simmered soft polenta, topped with sautéed wild mushrooms
and fresh herbs, drizzled with white truffle oil

Popcorn Chicken — 14.50
fried golden, tossed with herbs, lemon and cayenne drizzle


Caesar Salad — 10.50
the classic dressing with a hint of anchovy and toasted croutons

Abigael’s House Salad — 10.50
Autumn greens tossed with local harvest tomatoes, cucumbers, chickpeas,
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

Autumn Harvest Salad — 10.50
strawberries, cranberries, wild rice and candied pecans
with Autumn greens and honey-citrus vinaigrette


Cider Roasted Turkey — 28.50
The American Classic…
apple and sweet fennel sausage stuffing, herbed gravy, onion-sage whipped potatoes
and cranberry-orange relish
~ dark meat served upon request ~

Chicken Dijon — 26.50
a petite ballantine with sausage and sweet pepper stuffing paired
with a pan seared boneless breast in a light sauce of Dijon mustard and white wine

Aged Rib Eye Steak — 36.50
chargrilled and served with steak fries and caramelized onions

Cedar Plank Salmon — 26.50
oven roasted and served with scallion whipped potatoes,
string beans and barbecue vinaigrette

Prime Rib of Beef — 36.50
pepper & rosemary crusted, served with natural pan gravy
and onion-sage whipped potatoes

Additional Children’s, Sushi, Wine and Dessert menus will also be available.
Vegetarian selections will also be offered.
Children’s Menu for 12 years old and younger.
For parties of 8 or more, an 18% service fee will be added to your check.


T Fusion Steakhouse
3223 Quentin Road (Corner of East 33rd Street)
Brooklyn, N.Y. 11234

Thanksgiving Menu

First Course- Choice of One

  • Tuscan Bean and Turkey Soup (8)
  • Minestrone Soup (7)
  • Roasted Butternut Squash Salad (15)
    Mixed Mescaline Greens, Candied Walnuts, Slivered Red Onions, Apples, Avocado, Butternut Squash, and Honey Mustard Vinaigrette

Second Course- Choice of One / 4 Course Menu Option Only

  • BBQ Pulled Turkey Sliders (12)
    Served on a Brioche Mini Bun, accompanied by House Fries
  • Wild Mushroom and Butternut Squash Risotto (11)
    Mixed Wild Mushroom Medley, Roasted Butternut Squash and Creamy
    Arborio Rice
  • Swedish Veal Meatballs (16)
    Served with a Cranberry and Corn Succotash, and a Sweet Tomato Sauce

Third Course- Choice of One

  • Sage and Cider Glazed Turkey (28)
    Choice of Dark Meat or White Meat
    Served with Cranberry Chutney, Challah bread Stuffing, and Sautéed Green beans with candied walnuts
  • Turkey and Apricot Meatloaf (27)
    Served with Thyme and Honey Roasted Sweet Potato Mash, Cranberry
    Chutney, and Roasted Root Vegetables

Fourth Course- Choice of One

  • Warm Apple and Cranberry Crumble (9)
    Served with Parve Vanilla Ice Cream
  • Three Tier Chocolate Mouse Cake (8)

(Choice of 3 Course Menu $35.95 Or 4 Course Menu $45.95)

Please note:

  • Prix fixe menu cannot be changed.
  • Each item can be ordered separately accompanying our regular menu

Turkey Recipes – Part 2

Since yesterday, we brought you Chef Lévana’s Spice-Rub Roasted Turkey, we felt we should continue with another recipe that also calls for a rub. From the Kosher Delight website:

Herbed Turkey With Roasted Garlic Gravy


Garlic-Herb Rub

  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh sage leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh thyme leaves
  • 12 garlic cloves


  • 1 whole garlic head
  • 1 (15-pound) fresh or frozen turkey, thawed
  • Cooking spray

Roasted Garlic Gravy

  • 2 (14½-ounce) cans kosher fat-free, less-sodium chicken broth
  • 1/4 cup all-purpose flour


  1. Preheat oven to 325 degrees F.
  2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill.)
  3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
  4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey.
  5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
  6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
  7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
  8. Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).

Enjoy, gentle reader, enjoy!



Turkey Recipes – Part 1


Turkey Recipes – Part 1

With Thanksgiving almost upon us, we thought we should feature some outstanding turkey recipes, they are different and absolutely delicious.

We’ll kick off the series with Chef Lévana’s Spice-Rub Roasted Turkey:

Let’s start with her Dry-Spice Rub recipe:

Dry-Spice Rub

[This mixture is guaranteed to lick any commercial concoction you have been buying! I can see you recoil at the sheer size of this recipe, and of course you can divide it, but I don’t think you will: after you taste a dry-spice-rub roast chicken or roast turkey or roast anything, you’ll be glad you have plenty on hand!

I use this magical rub in countless dishes, it never fails me. I even roast turkey and capon with it. Since all ingredients are dry, I never have to worry about having to use it up quickly. I make a large batch, about a year’s supply (just a few months if you use it as gifts to your delighted friends!) and store it just as I do spices, at room temperature, away from heat. Mine has no salt whatsoever, so that you might feel free to use it liberally with kosher meat and poultry, or if you are limiting your sodium intake.. Lévana]


  • 2 1/2 cups dry cilantro flakes
  • 2 1/2 cups dry parsley flakes
  • 1 1/4 cups paprika
  • 1 1/4 cups oregano
  • 2 tablespoons red pepper flakes
  • 2/3 cup ground cumin
  • 2/3 cup ground coriander
  • 2/3 cup ground pepper
  • 1/4 cup ground bay leaf
  • 2/3 cup tamarind powder
  • 2/3 cup turmeric


  1. Mix all ingredients thoroughly. Store in perfectly dry and perfectly clean glass jars.
  2. You will need 3 to 4 tablespoons of the mixture for roasting 1 chicken (per pound), 8 servings for salmon or tuna, a three pound London broil, or 3 pounds thickly sliced tofu.
  3. Use 1 cup of the mixture to roast a 12 to 14 pound turkey.
  4. Store the dry rub with your spices.
  5. Makes about 10 cups.

Dry-Spice Rub Roast Turkey

Juicy and flavorful!


  • 12-14 lb turkey
  • 1 cup dry-spice rub
  • 6 cups water
  • 1/2 cup olive oil


  1. Rub a 12-14 pound turkey with 1 cup dry spice rub, place in a baking pan breast side down.
  2. Add 6 cups water and ½ cup olive oil to the pan.
  3. Cover with foil.
  4. Bake 21/2 hours.
  5. Discard the foil, turn the turkey breast side up and bake 1 hour more, or until juices run clear when pierced with a knife.
  6. Let the turkey rest about 15 minutes before slicing.
  7. While the turkey rests, transfer the liquids to a sauce pan and reduce to 3-4 cups.
  8. Strain the sauce over the sliced turkey.

Enjoy, gentle reader, enjoy! I already had it this past Shabbos, AS WELL AS this past Monday at Levana’s Dinner and a Show Cooking Demo. MMmmmmm, MMMM!!!


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