We all know that in most homes across the U.S., the turkey is the centerpiece of the Thankgiving feast. But you can’t forget those side dishes and desserts. Eric Ripert, chef and part owner of New York’s Le Bernadin, and author of the cookbook, “A Return to Cooking,” has a menu of recipes that’ll complement any Thanksgiving meal. Check them out below.
CABBAGE AND APPLE SALAD Eric Ripert and Michael Ruhlman
In a large bowl, combine the shredded cabbage and apples. Toss with the oil and vinegar. Sprinkle the juniper over and toss to combine. Season to taste with salt and pepper. Cover and refrigerate until chilled, or for up to 3 hours.
Prep: 15 minutes, plus 1 hour chilling time
912365860484286772693560492purple cabbage2cup2 cups shredded purple cabbagegreen cabbage2cup2 cups shredded green cabbageapples2 Cortland apples, peeled, cored, and cut into juliennecanola oil0.25cup1/4 cup canola oilcider vinegar0.25cup1/4 cup cider vinegarjuniper berries2teaspoon2 teaspoons ground juniper berriessea salt and white pepperFine sea salt and freshly ground white pepper
POACHED PEARS WITH POIRE WILLIAM CARAMEL SAUCE Eric Ripert and Michael Ruhlman
Prep: 25 minutes — Cook: 30 minutes
This is a delicious and easy dessert, especially if you have beautiful pears. At fancy ice cream cafés in France, poached pears, a quenelle of vanilla ice cream, and hot chocolate sauce is a common dessert. But Eric has put a caramel sauce with it, one flavored appropriately, even obviously, with pear brandy, and mixed pistachio nuts into the ice cream. Everything can be prepared as much as a day in advance.
For the pears, place the sugar, water, and vanilla bean in a large pot over high heat. Bring to a boil, stirring to dissolve the sugar, then lower the heat to a simmer.
Meanwhile, peel the pears, leaving the stems intact.
Add the pears to the simmering liquid. Cover with a circle of parchment paper to ensure even cooking and cook small pears for 15 minutes, large pears for 25 minutes, or until a small knife inserted in the bottom of a pear goes in with little resistance. Take the pan off the heat and cool the pears in the cooking liquid.
For the caramel sauce, heat the sugar over medium-high heat. Once the sugar melts, allow it to cook until it has a light caramel color. Take the caramel off the heat and add the heavy cream; be careful, the cream may sputter out of the pan. Stir to fully incorporate. Add the poire William and stir to combine.
To serve, place 2 small or 1 large pear, on each dessert plate. Combine the ice cream and pistachios in a mixing bowl, stirring to mix. Place a scoop of ice cream next to the pear(s) on each plate. Drizzle 2 tablespoons of the warm caramel sauce over the pears and ice cream, and serve immediately. (Refrigerate any remaining sauce for another time.)
912365860491286772693527771sugar3cup3 cups sugarwater6cup6 cups watervanilla bean1 vanilla bean, halved lengthwisepears12 small or 6 large pearssugar1cup1 cup sugarheavy cream0.5cup1/2 cup heavy creampear brandy0.25cup1/4 cup Poire William (pear brandy)vanilla ice cream1pint1 pint good-quality store-bought vanilla ice cream, slightly softenedpistachios3tablespoon3 tablespoons chopped pistachios
Recipes excerpted from “A Return to Cooking” by Eric Ripert and Michael Ruhlman. Copyright © 2002 by Eric Ripert and Michael Ruhlman. Published by Artisan Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.