Recipe 4 of 4:

Harvest Pear Crisp with Candied Ginger

TOPPING

½ cup all purpose flour

½ cup (packed) dark brown sugar

½ tsp. ground cinnamon

¼ tsp fine sea salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 cup old-fashioned oats

½ cup coarsely chopped whole raw almonds

¼ cup of ¼-inch cubes crystallized ginger

FILLING

½ cup sugar

2 Tbs. cornstarch

½ tsp. ground cinnamon

¼  tsp. fine sea salt

4 lbs. firm but ripe pears (6 to 7 large), peeled, cored, cut into ½-inch cubes (about 6 cups)

TOPPING: Whisk first 4 ingredients in medium bowl. Add butter. Working quickly so butter does not soften, rub in with fingertips until moist clumps form. Stir in oats, almonds, and ginger. Chill while preparing filling. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

FILLING:  Preheat oven to 350°F. Whisk first 4 ingredients in large bowl. Add pears; toss. Transfer to 13x9x2-inch oval baking dish. Sprinkle topping over pear mixture.  Bake until topping is crisp and golden brown and juices are bubbling,about 50 minutes. Serve warm.

8 to 10 servings

Contact Republic West for home remodeling in Tempe, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodeling and room additions.

Recipe 3 of 4:

Brussels Sprouts with Bacon

3 slices bacon, chopped

1 Tbs. extra-virgin olive oil – 1 turn of the pan

1 shallot, chopped

1 ½ lbs. Brussels sprouts, trimmed – small sprouts left whole, larger sprouts halved

Salt and pepper, to taste

1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel-lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and sauté 1 to 2 minutes. Add brussels sprouts and coat in oil. Season with salt and pepper. Cook brussels sprouts 2 to 3 minutes to begin to soften and then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

4 servings.

Contact Republic West for home remodeling in Arizona, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodeling and room additions.

Recipe 2 of 4:

Pear, Chestnut & Sage Dressing

While this recipe calls for baking the dressing separately from the turkey, it can easily be used as a stuffing. Simply pack the unbaked dressing loosely into the turkey cavities and follow the roasting instructions included in the back of this booklet for a stuffed turkey.

1 lb. loaf rustic country bread

½ lb. pork breakfast sausage, casings removed

1 Tbs. unsalted butter

1 large yellow onion, cut into ½-inch chunks

1 large carrot, cut into ½-inch chunks

3 celery stalks, cut into ½-inch chunks

1 Bosc pear, cored and cut into ½-inch chunks

1 cup peeled and chopped, steamed or

roasted chestnuts

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup chopped fresh sage leaves

4 Tbs. unsalted butter, melted

4 cups low-sodium chicken or turkey broth

(See Creamy Giblet Gravy page for recipe)

Salt and freshly ground pepper, to taste

Tear the bread into ½-inch chunks, spread out on a baking sheet, and leave out to dry overnight.

Preheat oven to 375°F and butter a large, shallow baking dish.

In a large sauté pan over medium heat, brown the sausage, stirring and crumbling with a large fork, until cooked through, 5 to 6 minutes. Transfer to a large mixing bowl. Melt the 1 Tbs. butter in the pan, and add the onion, carrot, celery and pear. Using a large spoon, sauté the vegetables, stirring occasionally, until tender, 7 to 8 minutes. Add the vegetables to the bowl with the sausage along with the chestnuts, parsley, sage, melted butter, broth, salt and pepper and stir to mix. Add the bread chunks and stir to mix well. Spoon the dressing into the prepared baking dish and bake, uncovered, until the top is golden and crisp, about 1 hour. Pass the stuffing at the table to serve.

Serves 10 to 12.

Contact Republic West for home remodeling in Scottsdale, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodeling and room additions.

The Thanksgiving holiday is right around the corner and Republic West would like to give thanks by giving back… to you!

As many of you know, we hosted a Thanksgiving cooking class to benefit The Big Wish. It was a huge success and we’d like to share the recipes and cooking tips of Chicago Chef Frank DiMaria with you. This is our way of saying thanks for everything – your business, your referrals and your support of our community outreach programs.

We hope that you and your family have a wonderful Thanksgiving!

Here’s the first of 4 featured recipes:

Roast Turkey

In the kitchen at Wheatleigh, turkeys are soaked in salt-water brine before the chefs slowly roast the birds for the hotel’s Thanksgiving dinner.  The roast turkey is served with creamy giblet gravy and a savory pear, chestnut and sage dressing.

1  fresh turkey, about 16 lb.

2  lbs. kosher salt (about 2 ½ cups)

1 small yellow onion, chopped

1 carrot, chopped

1 celery stalk, chopped

4 fresh thyme sprigs

4 fresh flat leaf parsley sprigs

16 T. (2 sticks) unsalted butter, melted

1 double-thick piece of cheesecloth, 2 sq. ft.

Remove the giblets and neck, if included, and if desired, reserve them for making gravy. Rinse the turkey inside and out with cold water. In a large pot or 5-gallon bucket, stir the salt and 1 gallon of cold water together. Carefully set the turkey into the water and cover turkey with additional cold water by 2-3 inches.  Refrigerate or set the turkey in a very cold place (32º-40ºF) for 8-12 hours.

Remove the turkey from the brine, rinse well and pat dry with paper towels.  Let the turkey come to room temperature, at least 1 hour but no longer than 1 1/2 hours.

Position a rack in the bottom of an oven and preheat to 450ºF.

In a large bowl, toss together the onion, carrot, celery, thyme, parsley and half of the butter. Pack the body and neck cavities loosely with the vegetables. With kitchen twine, truss the legs together loosely and secure the neck flap to the back with a couple of trussing pins or sturdy toothpicks. Rub the turkey with half of the remaining butter and set the bird on its side on a rack in a large roasting pan. Roast the turkey for 15 minutes, then turn it on its other side and roast for 15 minutes more. Reduce the heat to 325º.

Soak the cheesecloth in the remaining butter, turn the turkey breast side up and place the cheesecloth over the breast. Add about 1/2 cup of water to the pan. Continue roasting, basting with the pan juices every 15-20 minutes, until an instant-read thermometer inserted into the center of the breast registers 165˚F and inserted into the thigh – but away from the bone – registers 180˚F. If the breast begins to cook too quickly, tent it loosely with aluminum foil. Total roasting time should be about 3 hours. Let the turkey rest for 20 to 30 minutes before carving.

Serves 12.

Contact Republic West for home remodeling in Phoenix, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodeling and room additions.

Since Republic West began back in 1995, we have made it a priority to “give back” to the community regularly. It is a part of our culture that makes us proud. This year, our community outreach program has adopted Eileen Roger’s “Big Birthday Wish” and we are fully committed to helping Eileen reach her goal of building a school in Mali. We ask for your help and support as well. Please take a moment to read about “The Big Wish,” and then do what you can to help support Eileen.

While many people celebrate milestones with a big trip to a faraway place or an extravagant party, Eileen Rogers has chosen to celebrate her 50th birthday this year to raise funds to build a school in Mali, a landlocked country in West Africa. Those of us close to Eileen are not at all surprised because we have always admired and been inspired by her commitment to giving to those less fortunate than her. She is an inspiration. “The Big Wish” is to build a 90-student, two-classroom, brick and cement school and related projects in the Mali village of Tourari, located approximately 10 miles west of Timbuktu.

To join Republic West in their support of “The Big Wish” please visit Turtlewill and make a donation.

Contact Republic West for home remodelers in Scottsdale, including window and door replacement, custom cabinet re-facing, kitchen and bathroom remodelers and room additions.

All glass is not created equal. Window glass technology has made remarkable advancements for the residential market. It is no longer a one-type-fits-all solution. Your windows are exposed to different heat, sun, and weather conditions. That’s why Republic West custom designs and fabricates replacement windows using our exclusive Republic West PROtec^TM glass system. The only fully customized, high performance glass system able to ensure each replacement window provides maximum efficiency, comfort, optimum light transmission and the highest long-term energy savings. Republic West is the ONLY COMPANY to offer FOUR unique high-efficiency glass systems, one that’s just right for each window in your home.

Features and Benefits of Energy Efficient Windows & Doors in AZ

Energy efficient windows and doors offer an unprecedented opportunity to increase the value of your home and enhance its beauty, while reducing your expenses. Consider the following:

Features

• Energy Savings up to 40%

• Eliminates 99.9% of harmful UV rays

• Less wear and tear on the HVAC unit

• Substantial noise reduction

• Easy operation

• Reduced maintenance

Benefits

• Let the sun shine in without the heat

• Increase your home’s resale value

• Attractive to potential buyers

• Expand living space: make every room comfortable

• Environmentally responsible

Contact Republic West for energy efficient windows and doors in AZ, and other home remodeling services including custom cabinet re-facing, kitchen and bathroom remodelers and room additions.