Dec 20, 2016
This year my family and I celebrated Thanksgiving in the rather exotic locale of Morocco. We knew in advance that a traditional turkey dinner would not be on the menu, so we decided to have a post Thanksgiving–inspired dinner at home when we returned from our trip.
The delicious Pharsi squash that inspired my Pumpkin Granita is the same one I used for this recipe. It’s simple, yet has all the flavors of Thanksgiving and pairs deliciously with a tart cranberry sauce and turkey breast.
Our Thanksgiving trip inspired the table setting, which began with my antique Richard Gnori plates. They are certainly Moroccan-inspired and created the perfect backdrop for this dish.
Yield: Makes 9 Cups
8 cups of filtered water
3 cups organic cane sugar
2 teaspoons cardamom
2 bay leaves
4 teaspoons cinnamon
8 star anise
1 medium-sized pumpkin (about 7 1/2 pounds), seeds removed and sliced into wedges
In a tall stock pot over medium heat, combine 3 cups of the filtered water with the sugar. When the sugar has completely dissolved, add 5 cups of filtered water, the cardamom, bay leaf, cinnamon, and star anise. Stir to combine and then add the pumpkin.
Poach over low heat for 20 to 30 minutes, or until the pumpkin is soft. Remove from heat and allow to cool completely. Transfer the pumpkin and poaching liquid into a covered container and refrigerate overnight.
Remove the pumpkin from the poaching liquid and set the liquid aside. Scrape the pulp from the pumpkin shell, discard the shells and puree the pulp in a blender until smooth.
Place 1/4 cup of puree in the center of a dish, smooth into a circle and place turkey slices on top. Finish with a tart cranberry sauce and lemon zest. Reserve any remaining puree and the poaching liquid for another use (see Note).
Note: The puree can be stored in an airtight container in the freezer for up to 4 weeks, and is wonderful in pies and muffins. I used the remaining puree to create a lovely Pumpkin Granita, and the poaching liquid served as a delicious dressing for fruit salad.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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