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IN THE KITCHEN: Thanksgiving turkey – not

Thanksgiving this year falls on the same day as Hanukkah starts, which has led to much hilarity around the newly coined holiday… wait for it … Thanksgivukkah.

By Faith Bahadurian, Special Writer
   Thanksgiving this year falls on the same day as Hanukkah starts, which has led to much hilarity around the newly coined holiday… wait for it… Thanksgivukkah. Don’t worry, I read that it won’t happen again for nearly 80,000 years.
   I’m not sure how this will affect your festive dinners, but if you’re concerned that the usual turkey is not Thanksgivukkah-appropriate, or want something a little more interesting (especially for the grownups), remember that there are lots of other birds down on the farm. Duck, pheasant, Cornish hens, capon, quail, and even the humble chicken, can stand in, and the recipes below depart from the traditional roasted, stuffed, bird.
   Of course, you can add a little tradition back into your meal with more typical side dishes and desserts, including maybe even a nice vegan pumpkin or pecan pie.
ROAST CORNISH GAME HEN AND JERUSALEM ARTICHOKES IN TOMATO-OLIVE SAUCE
Roast Cornish Game Hen and Jerusalem Artichokes In Tomato-Olive SauceAdapted from “Roasting: A Simple Art,” Barbara Kafka, William Morrow (1995). Serves 4.
   Note: Kafka’s enduring classic is still out in hardcover, and also includes a recipe for smaller birds like pigeon or squab stuffed with green grapes and garlic, and wrapped in bacon. The drippings make a sauce with the addition of reduced apple juice plus a touch of cider vinegar and heavy cream. F.B.
4 Cornish game hens, wing tips removed
   20 large shallots, peeled and trimmed
   1 pound Jerusalem artichokes, peeled
   ¼ cup olive oil
   Kosher salt to taste
   Freshly ground black pepper to taste
   2 tablespoons red wine, red wine vinegar, or stock
   2 or 3 tomatoes (1 ½ pounds), cored and chopped into large pieces (4 cups)
   ½ cup drained medium green olives
   Preheat oven to 500 degrees, with rack in center.
   Rub birds, shallots, and Jerusalem artichokes with olive oil. Put 2 shallots in the cavity of each hen, and place them (untrussed), breast side up, in an oiled 14 x 12 x 2-inch roasting pan, arranging rest of shallots and the Jerusalem artichokes in the pan so they touch as little as possible.
   Sprinkle salt and pepper over everything. Roast for 8 minutes; move hens around and turn vegetables so they don’t stick. Roast 7 to 12 more minutes, or until juices run clear.
   Remove hens and vegetables to serving platter or plates. Tilt pan and remove any grease. Put pan over low heat, add wine and tomatoes, and cook 1 minute. Add olives and cook 2 minutes over high heat, scraping up any bits stuck to bottom of pan with a wooden spoon. Pour sauce over hens and serve.
DUCK BREAST WITH FIG CAVIAR AND BRAISED TURNIPS
Adapted from “Celebrity Chefs of New Jersey” Teresa Politano, Rivergate/Rutgers (2010). Serves 4.
   Note: This recipe is from Zod Arifai, owner of the popular Blu and Next Door restaurants in Montclair. F.B.
4 duck breasts
   8 ounces dry figs
   4 cups red wine
   2 tablespoons sugar
   4 small turnips (more if baby turnips)
   Kosher salt
   Olive oil (not extra-virgin)
   Butter
   Trim duck breasts of sinew, trim fat evenly on top and sides, and make slits on the fat side in a crisscross fashion.
   For fig caviar, cut figs in quarters, place in 1 1/2-quart pot with wine and sugar and cook on bare simmer until reduced by half; chill. Once cool enough to handle, scoop seeds out of figs and return seeds to wine. Reduce by half again, and set aside.
   Peel and cut turnips into any desired shape. Cook in salted boiling water until tender; drain and set turnips aside.
   For duck, heat two 12-inch non-stick sauté pans. Salt duck on both sides generously. Place 2 breasts in each pan, skin side down, and lower heat to medium. Cook until all fat has rendered and skin is dark brown and thin. Pour off fat from pan as duck cooks. Turn off heat and turn breasts over, pouring off any fat, and let duck sit in warm pan for 5-10 minutes to finish cooking. Remove and let sit on a plate for 2 to 3 minutes, to produce perfectly cooked reddish-pink duck.
   While duck rests, sauté turnips in olive oil and butter until golden brown. Gently reheat the fig caviar. Divide turnips among 4 plates. Cut each duck breast into 3-4 slices, Place on plate and drizzle caviar over turnips and duck.
ROASTED OR GRILLED QUAIL WITH ANCHO CHILE AND HONEY
Adapted from foodnetwork.comFaith Bahadurian blogs at http://njspice.net (also www.twitter.com/njspice).