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Harmons shows traditional Thanksgiving recipes

Salt Lake City (ABC 4 Utah) -- Some traditional meals at Thanksgiving are a lot different than what the pilgrims ate at their first feast.
Salt Lake City (ABC 4 Utah) -- Some traditional meals at Thanksgiving are a lot different than what the pilgrims ate at their first feast.

Chef Kimberly Larsen from Harmons Grocery stopped by Good Morning Utah to prepare some old favorites with a modern twist.

Here are just a few recipes:

Roasted Duck

Prepare Duck by cleaning. Place duck in brine for several hours.

Duck Brine Ingredients:
6 cups orange juice
6 cups cold water
1-cup kosher salt
1/2 cup brown sugar

1. Layer one plastic bag into another and place in large stockpot (garbage bags work well).
2. Place duck into bag inside pot.
3. Cover with brine.
4. Allow to brine for 4-6 hours.
5. Remove duck from brine and rinse lightly, then pat dry.
6. Season with spice rub.

Spice Rub Ingredients:
1/2 cup kosher salt
1/4 cup granulated garlic
1/4 cup brown sugar
2 tablespoons ground peppercorns
1 teaspoon allspice

1. Heat oven to 350 degrees.
2. Stuff duck cavity with oranges and lemons (quartered), garlic cloves, and fresh herbs of choice. (sage, thyme, rosemary, bay leaf are best choices)
3. Truss duck for even cooking.
4. Place duck on roasting pan with a rack below. Breast side should be facing up.
5. Cook Duck for 22-25 minutes per pound.
6. Remove duck and allow to rest for 20-30 minutes before serving. This allows the juices to redistribute into the meat and the bird to finish cooking.
7. Slice and serve with favorite orange glaze or cranberry sauce.

Roasted Beets

1 bunch golden beets, peeled and diced
1 bunch red beets, peeled and diced
2 tablespoons shallots, minced
4 cloves garlic, minced
1/2 cup butter, melted
2 tablespoons oil
Fresh herbs of choice (sage, thyme, parsley, chives are all great options)

1. Heat oven to 400 degrees.
2. In medium mixing bowl toss yellow beets, 1/2 the shallots, 1/2 the garlic 1/2 the butter, 1/2 the oil, salt and pepper until beets are covered evenly.
3. Layer on one side of baking sheet.
4. In same bowl repeat with red beets and remaining oil, butter, shallots, garlic. Layer on opposite side of pan.

5. Roast in oven for 10 minutes. Remove and toss.
6. Place back in oven and roast for 3-10 more minutes depending in size and desired tenderness.
7. Remove from oven.
8. Toss both golden and red beets together with fresh herbs and extra seasoning if needed.

Winter Squash Pie
2 1/2 cups winter squash puree
1 can (14 ounce) can sweetened condensed milk
1/4 cup molasses
3 eggs
1/4 cup buttermilk
3 tablespoons all purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

1. Preheat oven to 350°F.
2. Remove prepared crust from freezer.
3. In small bowl combined flour, cinnamon, nutmeg.
4. Place squash puree in a bowl and add molasses, sweetened condensed milk, buttermilk, and eggs and flour spice mixture.
5. Stir together until completely combined
6. Pour the filling into prepared pie crust and carefully set into the lowest rack of the oven
7. Bake for 50 to 60 minutes or until the filling has set, but slight jiggle in the middle.
8. Allow pie to cool completely then Chill in the refrigerator until ready to serve.

And for more recipes, be sure to visit harmonsgrocery.com
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