St. Louis Post-Dispatch from St. Louis, Missouri • Page L004

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Call 314.935.6777 ucollege.wustl.edu L04PD1LE1115 Cover Recipes L4 1 WEDNESDAY NOVEMBER 15, 2006 ST. LOUIS POST-DISPATCH STLTODAY.COM PACIFIC RIM ROAST TURKEY Yield: 12 to 15 servings 1 bunch cilantro 8 cloves garlic, divided 1 2 cup (1 stick) unsalted butter, at room temperature 1 (2-inch) piece fresh ginger, peeled and grated 1 2 cup hoisin sauce, divided 1 4 cup oyster sauce 1 bunch green onions, chopped, white and green parts separated 1 (12- to 15-pound) turkey Salt Freshly ground black pepper 1 lemon, halved Preheat oven to 425 degrees; put a rack in a roasting pan. Cut stems from the cilantro; set stems aside. Chop cilantro leaves. Set aside 1 tablespoon chopped leaves for a garnish.

Peel garlic. Set 5 whole cloves aside. Mince remaining 3 cloves. In a medium mixing bowl, make a ginger paste by mashing together butter, ginger, minced garlic, 1 4 cup hoisin sauce, oyster sauce, the whites of the green onions and remaining chopped cilantro leaves, blending well. Season turkey inside and out with salt and pepper to taste.

Set aside 1 tablespoon chopped green onions for a garnish. Stuff cilantro stems, remaining chopped green onions, remaining 5 whole garlic cloves and lemon halves into turkey cavity. Spread ginger paste over turkey; rub top of turkey with remaining 1 4 cup hoisin sauce. Roast turkey for 20 minutes, then reduce heat to 350 degrees. Cook, basting about every 20 minutes, for another 2 to 2 1 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 160 to 165 degrees.

As the outside of the breast darkens, cover it with aluminum foil (approximately 1 1 2 to 2 hours into roasting the sauce will cause the breast to look dark even early in the roasting process). Let turkey rest for 10 to 20 minutes before carving. Garnish carved meat with reserved 1 tablespoon cilantro and 1 tablespoon green onions before serving. Per serving (based on 15 servings): 480 calories; 20g fat (38 percent calories from fat); 8g saturated fat; 273mg cholesterol; 70g protein; 5g carbohydrate; 3g sugar; no ber; 330mg sodium; 63mg calcium; 643mg potassium. Adapted from a recipe from chef Dennis Friedman in New American by Joan Nathan (Alfred A.

Knopf, 2005, $35, 446 pages). CRANBERRY SAUCE WITH PEARS AND GINGER Yield: 6 to 8 servings 1 cup granulated sugar 3 4 cup water 1 4 teaspoon salt 1 tablespoon grated fresh ginger 1 4 teaspoon ground cinnamon 1 (12-ounce) bag fresh cranberries, picked over 2 pears, peeled, cored and cut into 1 2 -inch chunks Bring sugar, water, salt, ginger and cinnamon to a boil in a medium stainless- steel, nonstick or enameled saucepan over medium heat, stirring occasionally to help dissolve the sugar. Stir in cranberries and pears; simmer until slightly thickened and the berries begin to pop, about 10 minutes. Let cool to room temperature, about 1 hour. (Sauce can be refrigerated in an airtight container for up to 1 week.) Per serving: 144 calories; no fat; no protein; 36g carbohydrate; 32g sugar; 3g ber; 75mg sodium; 5mg calcium; 45mg potassium.

Adapted from Test Kitchen Family Test Kitchen, 2006, 726 pages, MUSCOGEE-STYLE ROAST TURKEY Yield: 6 to 8 servings 1 2 cup chopped pecans 1 (8- to 10-pound) turkey About 1 2 teaspoon sea or kosher salt About 1 4 teaspoon freshly ground black pepper 1 2 cup diced sunchokes (Jerusalem artichokes) 1 small unpeeled sweet potato, cut into 1-inch cubes 1 small yellow onion, cut into large cubes 1 4 cup ower or corn oil Preheat the oven to 375 degrees. Spread pecans on a baking sheet; toast just until they start to brown, about 8 minutes, watching carefully. Set aside. Tuck wing tips behind the backbone. Season the cavity with salt and pepper to taste.

Add sunchokes, sweet potato, onion and pecans to the cavity. Place turkey on a roasting rack; tie the legs closed with kitchen twine. Brush the breast with oil. Roast turkey for 30 minutes, then decrease oven temperature to 300 degrees. Cook, basting with pan drippings every 20 minutes, for 2 to 2 1 2 hours more, until a thermometer inserted into the thickest portion of the thigh registers 160 to 165 degrees.

The ng also should register at least 160 degrees; if it does not, transfer it to a baking dish and continue to bake until the temperature reaches 160 degrees. Let turkey rest for at least 15 minutes before carving. Per serving (based on 8 servings): 538 calories; 26g fat (43 percent calories from fat); 5g saturated fat; 257mg cholesterol; 70g protein; 6g carbohydrate; 4g sugar; 1g ber; 311mg sodium; 66mg calcium; 734mg potassium. Adapted from of the by Fernando and Marlene Divina (Ten Speed Press, 2004, $39.95, 224 pages). THANKSGIVING ROLL Yield: 4 servings 4 sheets nori (dried seaweed for sushi rolls, see note) About 3 cups prepared sushi rice, divided (see note) 4 tablespoons cranberry relish or jelly, divided 8 teaspoons mayonnaise, divided 2 cups shredded roast turkey, divided 2 ribs celery, cut into 4-by- 1 4 -inch strips, divided 2 green onions, split lengthwise, divided Soy sauce, optional For each roll, place a sheet of nori vertically on the rolling mat.

Wet your hands and spread a heaping 1 2 cup sushi rice evenly over the nori, leaving a 1-inch border at the top. Spread 1 tablespoon cranberry relish in a line across the middle of the rice. Dab 2 teaspoons mayonnaise in a line next to the relish. Arrange 1 2 cup of turkey over the mayo and relish. Place 4 celery strips in a line on the far side of the turkey.

Place 2 green onion halves end to end next to the celery. Roll up the nori around the llings; cut into 4 even pieces. Serve with soy sauce for dipping, if desired. Per serving: 209 calories; 11g fat (47 percent calories from fat); 2g saturated fat; 57mg cholesterol; 22g protein; 5.5g carbohydrate; 0.5g sugar; 1g ber; 185mg sodium; 54mg calcium; 319mg potassium. Note: Nori is dried seaweed; it is available in the specialty aisle of the supermarket and at Asian markets.

The sushi counter at the supermarket frequently will sell just the rice. Alternatively, prepare Japanese medium-grain rice according to package directions and season with sushi vinegar dressing, which is available in the specialty aisle of the supermarket and at Asian markets. Variation: Use a tortilla wrap instead of nori. Adapted from American by Tracy th (Clarkson Potter, 2004, 144 pages, TURKEY Yield: 4 servings 1 pound scaloppine-sliced turkey breast Salt Freshly ground black pepper 1 4 cup fresh lemon juice 1 cup sour cream 1 2 cup chicken stock 3 tablespoons neutral vegetable oil, such as corn or grapeseed 1 2 cup all-purpose our 1 onion, sliced 1 tablespoon hot paprika, plus a sprinkling for garnish Chopped fresh parsley leaves, for optional garnish Pound or roll the slices of turkey lightly to atten them. Lightly sprinkle salt and pepper and the lemon juice over the turkey.

Whisk together sour cream and stock; set aside. Heat oil in a large skillet over medium-high heat. Dip a piece of turkey into our, and slide into the skillet; repeat until the skillet is full but not crowded. Fry until nicely browned on both sides and cooked through, 3 to 5 minutes on each side. Remove each piece from the skillet as it nishes cooking.

When all the turkey has been cooked, onion in the skillet until softened, about 5 minutes. Sprinkle paprika over onion and return turkey to the pan. When the turkey is warm, pour in sour-cream mixture and heat through, being careful not to let the sauce boil. Sprinkle with a little paprika and garnish with parsley. Per serving: 405 calories; 23g fat (51 percent calories from fat); 9g saturated fat; 101mg cholesterol; 31g protein; 18.5g carbohydrate; 2g sugar; 1g ber; 121mg sodium; 86mg calcium; 437mg potassium.

Adapted from Best Recipes in the by Mark Bittman (Broadway Books, 2005, 757 pages, The avors of Sherry, dried fruits, pine nuts and sausage blend in the ng for Catalan Turkey. Recipe, Page L1. Jerry Naunheim Jr. Post-Dispatch THANKSGIVING IN THE melting pot AUTOS Sign up on STLtoday.com Autos for e-mail alerts. send notices of cars matching your criteria right to your in-box.

that easy! 4 4 15:13:57 15:13:57.