Turkey a la Inovasi

• 6 lbs. organic local turkey breast
• 1 lb. organic butternut squash, sliced in 1/4-inch thick round slices
• 3 lbs. wild mushrooms, washed free of dirt
• 1 lb. organic leeks, cut very thin
• 4 tablespoons butter
• 4 tablespoons olive oil
• 3 tablespoons corn starch

In a large hot sauté pan, place the butter, allowing it to brown slightly. Add the mushrooms, season with salt and pepper, and cook on high heat till tender.

Season turkey breast with salt and pepper, and in a large hot sauté pan, place the breast skin side down. Roast it until the skin turns a nice caramel color. Turn over and place into a 500-degree oven. Cook until the breast reaches 145 degrees. Remove from the oven and place on a large plate to rest. Cover with foil. Let rest for 30 minutes.

Brush the squash with a little olive oil, salt, and pepper. Roast in the oven for 5–8 minutes until tender. Toss the leeks with just enough water to coat them lightly. Then toss with the corn starch. Fry the leeks in a 375-degree fryer for just a few minutes until nice and crispy.

Assemble by placing the squash on the bottom of a large platter; then layer the mushrooms on top of the squash. Slice the turkey breast thinly and arrange on top of the mushrooms. Garnish with the crispy leeks.

Serves 8.

—John des Rosiers, Chef/Proprietor Inovasi and Wisma

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Carmeltini

• 16 oz. jar Pigtale Twist Buttery Caramel Sauce (available at Sunset Foods)
• 16 oz. vodka
• 16 oz. espresso, Kahlua or triple strong coffee
• 1/4 cup Madagascar vanilla extract
• Eight 6 oz. Martini glasses
• Two saucers (circumference large enough to accommodate the diameter of each glass)
• Decorative colored sugar in fall colors
• 2 oz. additional vodka for dipping the glass rims

Pour one jar Buttery Caramel Sauce into a pretty pitcher. Refill the empty jar with vodka and pour into the pitcher. Refill the jar once more with espresso and pour into pitcher. Add vanilla and stir. May be made a week in advance, covered and stored in the fridge until ready to serve. In a bowl, stir together the colored sugars. Pour ½ inch of the sugar in an even layer on one saucer. In the second saucer, pour ¼ inch of the vodka. In one fluid motion, dip each glass rim first into the vodka, then into the sugar. Stand the glasses upright on a tray and chill in the freezer or garage during winter months. For Thanksgiving, trim sprigs of wheat to lie across glass rims. Serves eight.

—Meg Dhamer, Mundelein

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Cranberry Relish

• 2 lbs. cranberries, washed (typically two bags)
• Three Granny Smith apples, peeled, cored, and cut up in 1-inch chunks
• Two Bosc pears, cut up in 1-inch chunks
• Grated zest of one orange
• 1 teaspoon cinnamon
• 2 cups raisins
• 1 cup golden raisins
• 2 cups sugar
• 1 cup orange juice

Microwave in large bowl, covered with saran wrap, until berries burst, about 20 minutes.

Optional: Add ½ cup Grand Marnier. Chill. Serve in a pretty glass bowl. This will thicken as it cools.

—Margaret Hartman, Lake Forest

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Sweet Potato Praline Casserole

• Three eggs
• 5 lbs. fresh sweet potatoes, boiled, drained, and mashed
• (about 6 cups)
• 2/3 cups sugar
• 2/3 cups butter, melted
• 1/3 cups heavy cream
• 1/2  teaspoon each nutmeg and allspice
• 1 teaspoon vanilla

Topping:

• 1 cup brown sugar, packed
• 1/3 cup flour
• 1 cup chopped pecans
• 1/3 cup butter, cut in small pieces

Heat oven to 350 degrees. Grease a two-quart baking dish. Potato mixture: beat eggs, stir in potatoes until blended. Add remaining ingredients, mix well. Spread in casserole.

Topping:

Mix sugar, flour, and nuts in bowl. Work in butter with hand blender. Sprinkle over potato mixture. Bake 60–70 minutes until topping is browned and bubbling.

—Jeff and Kathryn McClurg, Libertyville

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Pecan Pie

• Three eggs
• 2/3 cup sugar
• Dash of salt
• 1/2  cup dark corn syrup
• 1/2  cup light corn syrup
• 1/3 cup butter or margarine, melted
• 1 cup pecan halves
• 9-inch pastry shell

Beat top six ingredients thoroughly. Pour pecan halves into bottom of unbaked 9-inch pastry shell. Pour fillings on top of pecans. Bake in moderate oven at 350 degrees for 50 minutes until knife inserted halfway between center and edge comes out clean. Cool. Serve with a dollop of your favorite vanilla ice cream and enjoy.

—Cathy Lynch, Lake Forest