Matzav Mazon: A Thanksgiving-Inspired Menu



These distinctive, mouthwatering recipes are perfect for the holidays, Shabbos, or a special weekday dinner.

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Pumpkin-Coconut Bisque

Yield: Makes 6 servings


2 tablespoons (1/4 stick) margarine
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups chicken broth (real or pareve)
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1-1/2 cups (about) canned unsweetened coconut milk
Ground nutmeg


Melt margarine in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, purée soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

Turkey Osso Bucco with Parsley and Rosemary Gremolata

Yield: Makes 6-8 servings


Turkey Osso Bucco with Parsley:
1 half-breast of turkey (cut into 4 pieces, preferably by the butcher)
2 turkey thighs
Salt and freshly ground black pepper,
1/3 cup all-purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1 tablespoon tomato paste
1 cup dry white wine
4 cups low-sodium chicken broth
1 large fresh rosemary sprig
2 large fresh thyme sprigs
2 bay leaves
2 whole cloves

Rosemary Gremolata:

1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch of salt
Pinch of freshly ground black pepper

Preheat the oven to 375°F. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper then dredge the pieces in the flour, shaking off any excess.

In a heavy roasting pan large enough to fit the turkey pieces in a single layer, heat the oil over medium heat. Add the turkey and cook until browned on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.

To the same pan, add the onion, carrot, and celery. Season vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaf, and cloves to the pan. Bring the liquid to a boil over medium-high heat, then cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, about 1 hour and 45 minutes hours, turning the pieces after 1 hour.

When the turkey is just about done, combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Transfer the turkey to a cutting board and cut in thick slices, then arrange the slices in shallow serving bowls. Season the sauce to taste with salt and pepper and ladle some over each serving. Sprinkle each piece of turkey with a large pinch of gremolata. Serve immediately.

Green Beans with Walnuts and Sweet Vinaigrette

Yield: Serves 8


1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons chopped fresh mint
1-1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries or craisins
1-1/2 pounds trimmed slender green beans
1/2 cup walnuts, toasted, chopped


Whisk olive oil, shallots, red wine vinegar, fresh mint, kosher salt, sugar and 1/2 teaspoon pepper in small bowl. Mix in dried cherries or craisins. Set aside.

Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; re-whisk before using.

Fill large bowl with water and ice and set aside. Cook green beans in large pot of boiling salted water until crisp-tender about 3 to 4 minutes. Drain. Transfer to bowl with ice water to cool them and stop them from cooking further. Drain.

Toss green beans, walnuts, and vinaigrette in large bowl. Serve at room temperature or slightly warmed.

Apple Cranberry Strudel

Yield: Serves 10-12

8-9 (5 ¼ lbs.) medium apples; a mix of gala, granny smith, and crispy pink; or any mix you can find
1 ½ cups frozen cranberries
1 cup white sugar
1/3 cup brown sugar
½ cup corn starch
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
2 tablespoons of lemon juice
½ stick of margarine
20 sheets of phyllo dough, 2 sheets for each serving. (Standard Phyllo dough sheets comes in about 24 sheets.)


Preheat the oven at 350 degrees.

Mix all the dry ingredients together. Peel and core apples, dice them into approximately ½” cubes. Mix cranberries and lemon juice with apples. Mix dry ingredients with apple mixture. Put this final mixture in a strainer to strain the juice out.

Melt the margarine in the microwave. Gently open and separate phyllo dough sheets, they can tear easily. Take 2 phyllo sheets out of the box and keep them one on top of the other. Place them on your counter or other large surface. Brush the sheet with margarine, don’t go to the edges, and use a thin layer of margarine or the dough will tear. Place 4 tablespoons of apple mixture in the center of the dough. Imagine the dough is in thirds and the mixture is in the center. Fold one side of the dough over the center, then fold the other side over the center. Brush edges of folds with margarine. Next flip the dough over to the other side, and then fold over one side over the center, and the other side over the center. When you are done you have a square package. Place on a sheet pan lined with parchment paper. Brush the top of the phyllo square. Bake at 350 degrees until it is crispy and golden, about 35-40 minutes.( Varies with every oven.)

Sprinkle with powdered sugar and serves well with vanilla ice cream and whip cream.

Note: You can freeze this and bake later. If you want to make it crispy again after refrigerating, put it back in oven.

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