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RECIPES: Wendy's Thanksgiving meal recipes

Recipes for the food that contributing columnist Wendy Miller will serve at her Thanksgiving meal.

Barefoot Contessa's rosemary-roasted cashews

11/4 pounds cashew nuts

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne

2 teaspoons dark-brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

Preheat the oven to 375 degrees.

Place nuts on an ungreased baking sheet and bake about 10 minutes until they are warmed through. Meanwhile, combine rosemary, cayenne, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Makes about 3 cups.

From Ina Garten, via FoodNetwork.com

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Muhammara (red pepper-walnut dip) with herbed pita chips

7-ounce jar roasted red peppers, drained

2⁄3 cup fine fresh bread crumbs

1⁄3 cup walnuts, toasted lightly and chopped fine

2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon fresh lemon juice, or to taste

2 teaspoons pomegranate molasses (available at Middle Eastern markets)

1 teaspoon ground cumin

1/2 teaspoon dried hot red pepper flakes

Salt

3/4 cup extra-virgin olive oil

Toasted pita triangles

In a food processor, blend together peppers, bread crumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth; with the motor running, add the oil gradually. Transfer the muhammara to a bowl and serve at room temperature with the pita triangles.

Makes about 13/4 cups.

From Gourmet magazine (December 1993), via Epicurious.com

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Seared scallops with leeks and caviar sauce

3 tablespoons butter, divided

2 large leeks (white and pale green parts only), chopped

1 cup brut champagne

Salt and pepper

3/4 cup whipping cream

20 sea scallops

3 tablespoons caviar

2 teaspoons chopped fresh tarragon

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.

Melt 1 tablespoon butter in large non-stick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes a side for each batch. Transfer to plate.

Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

Tip: Serving the sauce at room temperature helps bring out the taste of the caviar.

Makes 4 servings.

From Bon Appétit (February 1996), via Epicurious.com

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Wild mushroom stuffed turkey breast with cranberry coulis

1 tablespoon butter

1 leek, cleaned and sliced

1 rib celery, diced

2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, criminis, etc.)

2 teaspoons herbs de Provence

2 tablespoon shallots, chopped

1 cup chicken stock

Salt and freshly ground black pepper

2 cups toasted bread crumbs

1/2 boneless turkey breast, about 21/2 pounds

Cranberry coulis (recipe follows)

Preheat oven to 375 degrees.

Heat a large sauté pan, add butter, and add leeks and celery. Sauté for 3 minutes and add mushrooms. Cook until the mushrooms are tender, about 5 minutes. Add herbs and shallots, and cook for 2 more minutes. Add stock and bring to a simmer. Season with salt and pepper, and pour over bread crumbs in a mixing bowl. Mix well and cool.

Butterfly the turkey breast with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butcher's twine.

Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with cranberry coulis.

Makes 8 to 10 servings.

From La Campagne, Cherry Hill, N.J., via FoodNetwork.com