Photography by Roy Beeson
Designer of ultra-popular handbags Clare Vivier loves to entertain in her Craftsman house in Echo Park, Los Angeles. Vivier lives there with her husband, Thierry, their 12-year-old son, Oscar, and their dog, Paco. In true L.A. fashion, they utilize their outdoor/indoor space and have both a formal dining room and a dining space on the back patio (where they eat more often). Here, three recipes Vivier will be making this Thanksgiving for her family.
Salted-Butter Apple Galette with Maple Whipped Cream Recipe (via Bon Appetit)
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough (click for recipe)
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup
Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod. Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape. Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
Cornbread, Chorizo, Cherry, and Pecan Stuffing (via Epicurious)
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley
Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes. Let cool. Place in a very large bowl.
Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8–10 minutes. Let cool; add to bowl.
Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with a slotted spoon.
Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Our Favorite Creamy Mashed Potatoes (via Epicurious)
4 pounds Yukon Gold potatoes, peeled, cut into 2″ pieces
6 large garlic cloves, peeled
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
1 1/4 cups whole milk
4 thyme sprigs
3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
3/4 teaspoon freshly ground black pepper, plus more
1/2 cup sour cream
A potato ricer or food mill
Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.