Do you love Thanksgiving? Do you love popcorn? Well, we have created recipes that incorporate popcorn into all of your Thanksgiving dishes!
Just kidding. Even though we are big fans of popcorn, we know there is a time and a place. Snacking? Yes definitely! Part of Turkey Day dinner? Probably not.
For Thanksgiving this year, we are looking forward to trying some new things, buying some local stuff and drawing on Thanksgivings past. Here’ss a peek into our plans for Turkey day.
(The above photo is from a dinner out with the entire Quinn crew at the Gold Hill Inn in Gold Hill Colorado)
> Turkey from Jodar Farms?with stuffing and dressing. The Great Debate: Inside the Turkey vs. Outside the Turkey. Where do you stand? We are doing both this year!
> Cranberry sauce a la can. Just like grandma used to make! Plus, what could be more helpful than ridges that show you exactly where to cut??
> Maple Balsamic Roasted?Veggies because we are over green beans and couldn’st get any local this time of year anyway! Recipe here.
> Farro with Winter Squash and Hazelnuts. Doesn’st get much more seasonal than this. (See recipe below).
>?Chocolate Chip Bourbon Pecan?Pie. For the Southerner in all of us. Recipe here.
> Irish Coffees. The trick is to drink it without getting whip cream on your nose. Recipe here.
Here’ss a recipe for Farro with Winter Squash and Hazelnuts from Chef Michael Montgomery, the local Mountain Flower Goat Dairy Director.
Farro with Winter Squash and Hazelnuts
Yield: 6 servings
7 cups water
2 tsp. kosher salt, plus more, to taste
1 1/2 cups farro
1/4 cup hazelnuts
2 Tbs. unsalted butter
1 yellow onion, finely diced
3 cups diced peeled winter squash (about 1 lb.)
2 Tbs. fresh thyme leaves
2 Tbs. sherry vinegar
1/4 cup dried cranberries
2 cups radicchio (or any greens you have)
TT. extra virgin olive oil
TT. salt and freshly ground black pepper
In a large saucepan, over high heat, bring the water and the 2 tsp. salt to a boil. Add the farro, reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 45 minutes. Drain.
Meanwhile, in a sautÃ© pan over medium heat, toast the hazelnuts until golden brown, 5 to 7 minutes. Coarsely chop the nuts.
In the same pan over medium heat, melt the butter until foaming. Add the onion and cook until just tender, 2 to 3 minutes. Add the squash, season with salt and pepper and cook, stirring occasionally, until tender, 8 to 10 minutes. Add the thyme and cook for 30 seconds. Stir in the vinegar and cranberries. Fold in the farro, hazelnuts and radicchio and drizzle with oil. Adjust the seasoning with salt and pepper.
Happy Thanksgiving from Quinn Popcorn!