{"id":2451140,"date":"2019-11-14T17:00:00","date_gmt":"2019-11-15T00:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=315959"},"modified":"2019-11-14T17:00:00","modified_gmt":"2019-11-15T00:00:00","slug":"an-inspired-feast-7-crowd-favorite-recipes-to-win-thanksgiving","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/an-inspired-feast-7-crowd-favorite-recipes-to-win-thanksgiving\/","title":{"rendered":"An inspired feast: 7 crowd-favorite recipes to win thanksgiving"},"content":{"rendered":"
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In the spirit of \u2018giving, the Farm Collaborative<\/a> is offering a free bag of local ingredients to folks who sign up online before pickup at the FarmPark at Cozy Point Ranch (Highway 82) on Nov. 20 from 2 to 6 p.m. Each farm-to-fridge share contains enough produce\u2014mostly winter root vegetables, grown within 35 miles of Aspen\u2014to feed five or six people. The program was created in lieu of the annual Farm Collaborative (formerly Aspen TREE) Farm to Table Community Meal, held for the past 11 years in the Hotel Jerome ballroom, as the landmark venue is currently under renovation.<\/p>\n

While the seated dinner for 1,500 at the Jerome requires some 250 community volunteers as cooks, hosts and servers, this year do-gooders can sign up to prep and jar food the weekend before, Nov. 16 and 17, in the Bumps kitchen at the base of Buttermilk, or to distribute bagged shares at the Farm Collaborative on Nov. 20. Then, in an effort to create a \u201cvirtual\u201d community celebration, participants are urged to share photos of their home feast on social media.<\/p>\n

Aspenites who pick up a Farm Collaborative free farm share box this year will find recipes curated by farm director Ben Armstrong and Bosq Aspen chef-owner Barclay Dodge.<\/p>\n

Here are a few other crowd-pleasing favorites to inspire your Thanksgiving meal or Friendsgiving soir\u00e9e\u2014just scan the QR code with a mobile device (QR code reader app required) to view each link. Bon app!<\/p>\n

Scan this QR code to reserve a free farm-to-fridge share from the Farm Collaborative.<\/p>\n

CHAMPAGNE TURKEY<\/h4>\n

If a turkey walked into Cloud Nine Alpine Bistro after 2 p.m., this is what it might taste like. Offered on recommendation from an Aspen Times colleague who prepared it years ago to major kudos, this recipe makes an herb-crusted turkey stuffed with savory vegetables (and orange segments) and bathed in bubbly. It\u2019s covered with foil for the first part of cooking to create epic oven steam; a finishing blast of naked heat turns skin extra crispy. Ryan Lesar suggests doubling the quantity of rub (parsley, sage, rosemary, thyme, and lemon pepper) and using a disposable, foil roasting pan for transport and easy cleanup. Choose a bottle of cheap stuff, and save the Veuve Clicquot for sipping during three-plus hours of roasting time.<\/p>\n

SOUR CREAM MASHED POTATOES<\/h4>\n

In 2015, Alison Roman\u2014Instagram-famous kitchen queen, New York Times columnist, and author of the bestselling cookbook \u201cDining In\u201d and the new \u201cNothing Fancy\u201d\u2014published a buzzy guide for first-time Thanksgiving feast home cooks, including an aerial photo of all ingredients necessary to make a traditional meal for eight people. Her step-by-step pictorial, \u201cPotatoes and Butter: A Love Story,\u201d breaks down a lush, winning formula for the starchy staple, including what a fork-smashed test potato should look like when cooked properly. Of the finished dish, Roman says, \u201cmaybe plop some extra butter on there, because you deserve the best.\u201d<\/p>\n

SQUASH & RADICCHIO SALAD WITH PECAN DRESSING<\/h4>\n

Chopped toasted pecans, citrus juice, shallot, maple syrup and Dijon mustard unite in a zippy, nutty vinaigrette for this salad of hardy winter vegetables (sliced and roasted butternut squash; wilt-resistant radicchio). This \u201cAbsolutely, Positively Perfect Thanksgiving Menu\u201d recipe from the Bon App\u00e9tit test kitchen offers a clean counterpoint to other rich dishes. Find all notes of flavor and texture within; crunchy, sweet Asian pear; shaved piave or Parmesan for a welcome dose of umami salt; and whole parsley leaves lend brightness.<\/p>\n

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SPIKED CRANBERRY SAUCE<\/p>\n

While homemade cranberry sauce is super simple to prepare (fresh cranberries, sugar, and citrus simmered until berries pop), you\u2019ve likely got a long list of Thanksgiving prep ahead. Here\u2019s a cheat-to-win tip from Ree \u201cThe Pioneer Woman\u201d Drummond, hailed as one of the first American bloggers to make it in mainstream media: use canned cranberry, jazzed up with maple syrup, orange zest, thyme, and Port wine. (Sticklers for an all-scratch feast can make a base sauce also from her Food Network TV show, \u201cThe Pioneer Woman.\u201d)<\/p>\n

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PARKER HOUSE ROLLS<\/p>\n

Introduced when element 47 opened in late 2012, these fluffy, chewy dinner rolls topped with a generous sprinkle of flaky Maldon sea salt have been a mainstay of The Little Nell\u2019s dining program ever since. An original recipe dating to Boston\u2019s Parker House Hotel circa 1870, the doughy pull-aparts are served at e47 in a piping-hot cast iron pan, complimentary before lunch and dinner.<\/p>\n

This year the Nell features a three-course plated Thanksgiving feast (not buffet) with choices of appetizer, entr\u00e9e, and dessert plus four family-style sides on Nov. 28 from 3 to 9 p.m.\u2014infamous Parker House Rolls included, natch. ($100++, wine pairing optional, children\u2019s pricing available; RSVP required: 970-920-9330, thelittlenell.com<\/a>)<\/p>\n

SOUTHWEST CORN BREAD STUFFING WITH GREEN CHILE<\/h4>\n

Anyone else haul down to Carbondale specifically to eat the Santa Fe Corn Cakes with pure maple syrup at The Village Smithy? This Southwestern stuffing recipe using day-old cornbread, corn kernels, and green chile showcases similar flavors. Though generally I prefer sausage stuffing, I\u2019ll bake this one\u2014in a glass dish for browned, crispy edges; stuffing the bird is for amateurs\u2014and add a sprinkle of homemade maple-bacon bits for familiar Smithy flavor. Because, really, what isn\u2019t made better by bacon?<\/p>\n

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APPLE PIE WITH CHEDDAR CHEESE CRUST<\/p>\n

I baked this America\u2019s Test Kitchen twist on classic apple pie once for the John Bemis Community Potluck Dinner<\/a>, and it was a hit. While it did not nab top honors\u2014good \u2019ol apple pie, apparently, is no match for chocolate desserts\u2014I did receive a Great British Baking Show-style handshake from at least one stranger. Use yellow cheddar for a brilliant golden crust.<\/p>\n

This year\u2019s community potluck, hosted by the town of Snowmass and the Snowmass Village Rotary Club, is Sunday, Nov. 24, from 5:30 to 7:30 p.m., again at the Westin Snowmass Resort conference center. A buffet of turkey, ham, mashed potatoes and stuffing will be provided by an on-site kitchen brigade; the rest is requested based on last name: A-H, salad; I-P side dish; Q-Z, dessert. Labeled dishes delivered before 6 p.m. will be entered to win $50 in each category, as selected by celebrity judges. See you there!<\/p>\n

amandaraewashere@gmail.com<\/a><\/p>\n

via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

In the spirit of \u2018giving, the Farm Collaborative is offering a free bag of local ingredients to folks who sign up online before pickup at the FarmPark at Cozy Point Ranch (Highway 82) on Nov. 20 from 2 to 6 p.m. Each farm-to-fridge share contains enough produce\u2014mostly winter root vegetables, grown within 35 miles of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2451140","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-19 06:21:09","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley's Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2451140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2451140"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2451140\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2451140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2451140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2451140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}