Thanksgiving dinner recipes

CRANBERRY SAUCE WITH CHINESE FIVE-SPICE: Chinese five-spice is a blend of five Thanksgiving-friendly flavors: Cinnamon, star anise, black pepper, cloves and ginger.
See the recipe.

GREEN BEANS WITH A SWEET-SPICY COCONUT TOPPING: No more canned soup atop fresh beans!
See the recipe.

SALAD OF BITTER GREENS WITH WATERMELON RADISH AND POMEGRANATE SEEDS: Pink watermelon radishes make this a particularly beautiful dish, but regular radishes will work as well.
See the recipe.

SMASHED SQUASH AND SWEET POTATO WITH CANDIED WALNUTS AND LEMON ZEST: Any winter squash will work for this recipe. The dish is perfectly satisfying without the candied walnut and lemon, but the garnish gives it a festive touch.
See the recipe.

SPICED DELICATA SQUASH: Aromatic spices including cinnamon, cumin and coriander add an exotic edge to this flavorful side dish.
See the recipe.

BRUSSELS SPROUTS WITH BACON: You can make this dish the day before; just slightly under cook the veggies.
See the recipe.

CIDER-BRINED TURKEY: The drippings from the aromatic turkey make a particularly tasty gravy.
See the recipe.

BRINED TURKEY WITH SOUTHWESTERN SPICE RUB: For a zesty twist on the usual flavorings, this recipe calls for cumin, coriander and chili powder.
See the recipe.

LEEK AND HERB STUFFING: No sausage, no oysters. Just bread, leeks, parsley, sage, rosemary and thyme.
See the recipe.

STEAK AND CANADIAN BACON STUFFING: This beefy option comes courtesy of Manhattan's Empire Steak House.
See the recipe.

PUMPKIN CHEESECAKE PIE: Shake up the pumpkin pie tradition with a cheesecake featuring a gingersnap crust.
See the recipe. (App users, view the recipes at newsday.com/dessertrecipes.)

Lattice-topped apple pie

WHAT YOU'LL NEED

For the crust (make 2, separately, one for bottom crust, one for the lattice top):

1 1/3 cups unbleached all-purpose flour, plus extra for rolling out dough
1 tablespoon confectioners' sugar
1/2 teaspoon salt
5 tablespoons vegetable shortening, cut into small pieces and chilled for at least 15 minutes
5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled for at least 15 minutes
1 large egg white
2 tablespoons ice water
1 1/2 teaspoons white vinegar
For the filling:

3 tablespoons unsalted butter
5 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch slices
3/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon lemon juice
1 egg, lightly beaten
Sanding sugar for sprinkling


HOW TO:

1. Combine flour, sugar, and salt in the workbowl of a food processor and pulse several times to blend. Add shortening and pulse 8 to 10 times, until mixture resembles coarse meal. Add butter and pulse another 8 to 10 times, until mixture once again resembles coarse meal.

2. Beat together egg white, water and vinegar in a small bowl; then pour over flour mixture. Pulse 5 to 7 times, until dough just begins to come together in large clumps. If it doesn't stick together, sprinkle another tablespoon of water over mixture and pulse again. Remove lid of food processor and press some dough between your fingers. If it is still very crumbly, process once or twice more.

3. If it holds its shape, press it into a 5-inch disk, wrap in plastic, and refrigerate for at least 2 hours and up to 2 days. Make second pie crust; refrigerate.

4. On a lightly floured countertop, press the disk into a rough circle by pushing down on it all over with the rolling pin. When you have a circle measuring 6 or 7 inches in diameter, use a lightly floured rolling pin to roll out the dough, sliding a large metal spatula underneath the dough after every 4 or 5 strokes to loosen the dough from the work surface, and rotate the dough 45 degrees. Continue to roll, loosen and turn, until you have a 13-inch circle (smaller than this and you might have trouble creating a nice, thick edge).

5. Loosely fold your dough circle around the rolling pin, lift the pin and unroll the dough over the 9-inch shallow pie plate. Gently press it into the bottom and sides with your fingertips, taking care not to stretch or thin the dough when you do this, or dimple it with your fingers, which may cause the dough to shrink in the oven.

6. Use a pair of scissors to trim the crust all around so that it overhangs the edge of the pan by 1 inch. Tuck that extra dough underneath itself to form a double-thick edge that sits on the rim of the pie plate.

7. Pinch the edge of the crust with the thumb and forefinger of one hand while pressing from the inside with the index finger of the other hand, repeating all the way around the edge. Loosely cover with plastic wrap and refrigerate at least 30 minutes before using.

8. To start the filling, melt the butter over medium heat in a large pot. Add apples, sugar, cinnamon, salt and lemon juice; cook, stirring frequently, until apples are cooked through but still hold their shape, about 15 minutes. Use a slotted spoon to transfer the apples to a baking sheet to cool completely. (Filling can be chilled, transferred to an airtight container and refrigerated for up to 1 week.) Spoon the apples into pie shell.

9. Adjust oven rack to lower-middle position and place a rimmed baking sheet on rack. Preheat oven to 425 degrees. Slide the chilled lattice from the parchment onto the pie, adjusting the strips so they are straight and even. Trim the strips so they overhang the rim of the pie by 1 inch. Pinch the ends of the strips so they form part of the rim.

10. Brush the lattice and rim with the beaten egg. Place the pie on the preheated baking sheet and bake for 25 minutes. Lower the heat to 375 degrees and continue to bake until the lattice and rim are golden brown, another 30 to 40 minutes. Cool completely on a wire rack and serve.

11. For the lattice top, repeat step 4, and roll dough into a 13-inch circle. Using a ruler and a fluted pastry wheel or sharp paring knife, cut the dough into eight 1-inch-wide strips.

12. Line up half of the strips vertically, 1 inch apart, on a baking sheet lined with parchment paper. Then gently weave in the horizontal strips.

13. Loosely cover with plastic wrap and refrigerate for at least 30 minutes.

CHOCOLATE COCONUT PECAN PIE: What ups the ante on a pecan pie? Choclate and coconut!
See the recipe.

PUMPKIN PIE: The classic that, for some, makes the Thanksgiving meal.
See the recipe.

BALSAMIC-BROWN SUGAR CARAMELIZED PEAR GALETTE: Ditch the usual apples in favor of pears with this easier-than-it-looks tart.
See the recipe.

CRANBERRY-CORNMEAL BUNDT CAKE: Cornmeal in the batter gives this cake a little crunch, and brown sugar makes it wonderfully moist.
See the recipe.

WHAT YOU'LL NEED:
3/4 cup unbleached, all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 eggs
6 tablespoons milk
1 cup grated extra-sharp Cheddar cheese
1 large sweet apple, such as a Gala, peeled, cored and cut into ¼-inch dice

HOW TO

1. Preheat oven to 350 degrees. Grease a 9-inch-round cake pan and dust with flour. Combine flour, cornmeal, baking powder and salt in a medium bowl.

2. Combine butter and sugar in large mixing bowl and cream until fluffy with electric mixer on medium-high speed, scraping down the sides of the bowl once or twice, as necessary. With mixer on medium-low, add eggs, one at a time, scraping down sides of the bowl after each addition.

3. Turn the mixer to low and add half of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the Cheddar cheese and apple.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right-side up on a rack to cool completely. Slice and serve. Makes 8 servings.