We've seen cake in a jar and pie in a jar, so why not Thanksgiving in a jar? This recipe is perfect for leftovers, but you can also make it from scratch and have individual servings on Thanksgiving day. - Megan Owens & Nicole Mikuzis, Slash & Dine
2 cans of cranberry sauce
chives or green onions, finely chopped, for garnish
Start with a layer of stuffing. Add cranberry sauce - we used the jellied kind so that we could slice it. Add turkey and keep layering until you get to the top. Add mashed potatoes to a pastry bag and pipe a swirl on top. You can also just spoon some on the top. Sprinkle with chives or green onions. Ready to serve.
The Sweet Potato Rum Cream Puff is inspired by all things Thanksgiving. The combination of flavors will remind you of family, friends, home, warmth, comfort, and how you get through it all. -Rebecca VanderKloot, Head Chef, Puffs of Doom
1/2 Recipe pate a choux (yields 12-15 cream puffs)
Sweet Potato Pastry Cream
8 oz yams (1 ¼ cups drained canned or 8oz fresh cooked yams)
½ cup + 2 tablespoons whole milk
½ cup brown sugar
1 large egg
1 large egg yolk
1 tablespoon rum
1 ¼ tsp pumpkin pie spice
1 tablespoon butter
4 oz cream cheese
1/8 cup butter
2 teaspoons vanilla
1 tablespoon rum
Pumpkin pie spice (for garnish)
Pate a Choux:
Make ½ recipe of Pate a Choux. While in the oven, make the sweet potato filling and rum cream.
For Sweet Potato Filling:
Puree yams until smooth. In medium saucepan bring yams, milk, brown sugar, pumpkin pie spice, and rum to a boil. In a separate bowl, whisk egg and egg yolk to blend. Gradually whisk in some of the hot mixture into the egg mixture. Pour tempered egg mixture back into saucepan and heat, whisking
continuously until mixture thickens and comes to a boil. Remove from heat and add 1 tablespoon butter.
Cover; chill until cold (Can be made 1 day ahead. Keep chilled.)
For Rum Cream:
Using an electric mixer, beat cream cheese and butter until it is soft and fluffy. Mix in vanilla and bourbon.
Add powdered sugar in batches, until you have reached the desired consistency to top the pate a choux
(similar consistency to cake frosting).
Fill each puff with 1-1/2 tablespoons of sweet potato filling. Top filled puffs with rum cream. Sprinkle tops of finished puffs with pumpkin pie spice. Serve or store, covered in the fridge.
This is Creamed Corn Panna Cotta, a modern twist on the midwestern staple. Substituting whole milk for the usual heavy cream found in panna cottas makes this an light, elegant starter. Bacon is a common creamed corn garnish, but here I'm using pancetta. It's more subtle than bacon, and doesn't overpower the delicate panna cotta. - Jennifer Dunham Luby Editor-in-Chief, Second City Soiree
2 cups whole milk
3 cups corn kernels
4 oz goat cheese
3 tsp gelatin powder
4 TBS water
Reserved corn kernels
Pancetta, fried and crumbled
Pimento, finely chopped
Combine milk and corn kernels in a saucepan over medium heat. Simmer and stir for 5 minutes, whisk in goat cheese, then cover and let steep for 30 minutes. While that's steeping, prepare the gelatin: sprinkle gelatin powder over 4 TBS water. Let stand until dissolved, about 5 minutes.
Once the 30 minutes are up, add the gelatin mixture to the corn mixture. Whisk until thoroughly blended.
Lightly coat inside of ramekins with vegetable oil. Strain corn mixture through a fine mesh strainer and into oiled ramekins. Reserve corn kernels for garnish. Refrigerate ramekins until set, about 2 hours.
When ready to serve, run a sharp knife along the edge of the ramekins, place a small plate on top of ramekin, invert, and shake gently until panna cotta comes loose. Garnish with reserved corn kernels, crumbled fried pancetta, finely chopped pimento, and paprika.
Yield: Four 4 ounce servings
Mexican Spice Cider, makes 5 servings - Chef Patricio Sandoval, Mercadito
1 cinnamon stick
4 ½ cups apple cider
2 guajillo chiles, stemless and cut into pieces
1 cup water
5 Orange slices
Add cinnamon, clove, apple cider, guajillo chiles and water into a pot and bring to a boil. Simmer for 10 minutes. Muddle one orange per cup, add 1 ½ ounce of tequila and strain the cider into the cup. Garnish with cinnamon stick.
Chef's Note: If you order the whole bird, break it apart, use the bones for the sauce and serve the dish with some dark meat too - SUSHISAMBA rio
1 pc Turkey, medium size bird
2 pc White onion, large dice
2 pc Carrot, large dice
2 pc Orange, medium size dice
10 Garlic cloves
4 tbsp Olive oil
6 sprigs Thyme
Salt and Black pepper to taste
1 cup Chicken stock
1 cup Sour orange juice
5 cloves Garlic, slice
1 tsp Cumin
1/2 tbsp Corn starch
2 cups Quinoa
2 pc Linguiça
3 Shallots, minced
1 pinch Parsley
Preheat oven to 250F. Salt pepper the bird. Stuff the bird with a mix of quinoa-linguica, shallots and bread. Brush it with olive oil and place it on a baking sheet over a bed of vegetables and thyme. Cover the sheet with aluminum foil and roast in a preheated oven for 2.5 hours or until the temperature reaches 160F inside of the breast (check with your meat thermometer). For the final 15 minutes, remove the aluminum and baste. Remove from the oven and allow the bird to rest.
For the sauce reduce the sour orange juice to one fourth. Add the garlic and the drippings from the bird. Season with cumin, salt, black pepper and thicken with corn starch.
Combine all ingredients for Mojo - reserving a small portion (without oil) as a final marinade. Rub the breast with the mojo mixture and allow to marinate for 3 hours. Next, in a large pan, gently sear the turkey skin to golden. Place the turkey in the oven at 360 with a foil cover for approximately 35-40 minutes. Uncover for a final 20-30 minutes (or until the turkey is cooked through); Baste every 5-6 minutes. Finish with a final coating of Mojo that you'd reserved in the beginning.
For the stuffing, cook quinoa with a brunoise of vegetables using chicken stock. In a separate pan, brown the linguiça sausage and cut into 1/2 inch pieces; Incorporate into the quinoa.
A staple salad hides a citrusy secret: blood orange-infused olive oil. If your friend didn't send you a surprise bottle in the mail, you can buy your own at Old Town Oil, among other places. Or you can approximate the flavor by adding orange zest to regular extra virgin olive oil, just before you dress the salad. The combination is terrific. The citrus' high notes are a perfect foil to the earthy beets, making for a Thanksgiving side that is both comforting and bright. - Rebecca Kosick, Meals; for Moderns
3 large beets (any color)
6 cups loosely packed fresh baby spinach
4 large scallions, sliced crosswise
3 tablespoons goat cheese, crumbled
3 tablespoons pine nuts, toasted
2 tablespoons balsamic vinegar
3 tablespoons blood orange-infused extra virgin olive oil (or, extra virgin olive oil mixed with a teaspoon or so of finely grated orange zest)
Preheat your oven to 425°F.
Trim the greens away from the beets leaving just a bit of stem. Give the beets a good scrubbing to remove any dirt, them place them in a small oven-safe dish, just big enough to fit them. Fill the dish with ¼ inch of water and cover tightly with foil.
Roast the beets for about 45-50 minutes until it's easy to poke them with the tip of a knife.
You can let these cool completely in their skins while your oven gets back to its serious business. Or you can run them under cold water to cool them enough to peel. Cut the stem away, then slide off the skins.
Chop the beets into about ½ inch cubes, then layer them with the other ingredients in a serving bowl.
Just before serving, season to taste with salt and pepper, then sprinkle with the vinegar and drizzle with the olive oil (plus orange zest, if using).
Serves 4-6 as a side salad.
Turducken Terrine - Executive Chef Patrick Quackenbush, Zed451
2 oz Turkey Breast
2 oz Duck Breast
2 oz Chicken Breast
2 tbsp Cranberry chutney
3 tbsp Cheddar Bisquit Stuffing
2 tbsp Turkey Veloute
6 cups Water
Salt and Pepper to taste
1. Take duck breast and score the fat cap. Render the fat cap under
very low heat until cap is gone and cool. Place duck breast between
two pieces of plastic wrap and using a meat mallet pound thin about
¼" cut our round pieces using a 3"ring mold (do the same with the
raw chicken and turkey), reserve.
2. Using a piece of cardboard cut a 3" round piece the same size as the
ring mold and cover with aluminum foil.
3. Place the covered cardboard into the bottom of the ring mold and
cover the bottom outside of the mold with foil. This will stop the
water from seeping in the mold while cooking.
4. Place the ring mold inside of the 2 in hotel pan. Spray the inside of
the ring mold with non stick spray.
5. Lay the thin turkey breast inside the ring mold at the bottom. On top
of that place 1.5 T of stuffing, then 1 T of cranberry chutney. Spread
6. Next lay the chicken on top of the chutney. The chutney will work as
an edible glue. Repeat the steps with the stuffing and chutney. Last
top with the duck breast.
7. Once ring mold is full pour water in hotel pan. The water should be
1/3 of the way up the ring mold. Cover with aluminum foil and bake
at 350 deg for 30-35 min or until it reaches an internal temperature of
Finish with the Turkey Veloute. First circle the plate then zig zag over
the top. Garnish with watercress salad
Sweet Potato Casserole with Black Pepper Thyme Marshmallows - Jason Mousseau, Chef de Cuisine, Hearty
Sweet Potato Casserole:
6 sweet potatoes
4 tbsp butter
3 tbsp brown sugar
2 tbsp bourbon
salt and pepper to taste
Thyme Black Pepper Marshmallows:
1 cup corn starch
1 1/3 cups cold water
2 ½ cups plus sugar
¼ cup light corn syrup
4 packets (3 tablespoons) gelatin
6 egg whites at room temperature
1 tbsp black pepper
2 tsps Kosher salt
1 tbsp dried thyme
Sweet Potato Casserole:
Roast sweet potatoes in oven at 350 until tender, about 1 hour. Peel and mix in all ingredients. Place in casserole pan and cover with homemade marshmallows(recipe follows). Bake until marshmallows are golden.
Thyme Black Pepper Marshmallows:
Pour 2/3 cup of the water into a saucepan along with the sugar and corn syrup. Bring to a boil and stir until the sugar dissolves. Stop stirring and clip a candy thermometer to the side of the pan. Bring the syrup to 265 degrees F. It will take about 10 minutes.
Sprinkle the gelatin over the remaining water and let soften for a few minutes. Heat in a microwave for about 30 seconds and set aside.
Put the egg whites into the stainless bowl of a stand mixer and, using the whisk attachment, beat on high until they form firm peaks.
As soon as the syrup reached temperature reduce the speed to medium and slowly add the syrup a little at a time until the bowl is warm to the touch. Add the syrup a little faster, raising the speed a little. When all the syrup has been added add the gelatin in the same manner. Continue to beat and add the pepper, salt and thyme.
Turn the mix out onto a baking sheet with side that has been lined with parchment and been generously dusted with corn starch. Spread to all corners and rap on a counter top to settle the mix. Dust the top with more corn starch and allow to set in a cool dry place overnight.
To serve, turn the pan upside down and peel off the parchment. Slice with a sharp knife into any shape desired. Dust all sides with more corn starch and store in an airtight container.
A modern version of a traditional "corn casserole" that one might find on the Thanksgiving table - Chef Ryan Poli, Tavernita
5 cups fresh shucked corn from raw cob
½ cup whole milk
¼ cup masa harina
3 each whole eggs
¼ lb. unsalted butter
¼ cup sugar
1 ½ tsp. kosher salt
1 pinch white pepper
¼ cup poblano peppers, roasted, seeded, devained and diced
½ cup rock shrimp, raw
Optional for garnish:
In a commercial blender, add all ingredients except the pepper and
shrimp. Blend until smooth.
Pour the mixture into a bowl and fold in the peppers and the shrimp
Butter a 2-inch hotel pan, and pour the mixture in
Bake in a 350° oven for 40 minutes or until golden in color
Garnish with a dollop of sour cream, chopped scallions and julienne of
Day-after-turkey turnovers - Aksel Theilkuhl, Chef de Cuisine, BLT American Brasserie
Egg - beat and add milk for egg wash- 2 eggs and one quarter C milk
Smoked Gouda- 1 small- use a thin sliced piece per puff pastry circle
Herbs- your favorite- use 2 small leaves per puff pastry circle
Leftover dark meat turkey- use 1 spoon per puff pastry circle
Garlic- 3 cloves
Shallot- 1 small
Purchase puff pastry sheets at your local grocer's freezer.
Brush the puff pastry with egg wash.
Shred the dark meat turkey by hand. Add fresh herbs like thyme, rosemary, chives. To help moisten, incorporate a small amount of leftover gravy. If you want to take it to the next level, add sautéed shallots and garlic.
Slice into small thin pieces the smoked gouda.
Place the above ingredients into the center of your puff pastry circle. Fold and crimp the end with a fork to make a half moon shape.
Bake in a greased baking sheet in the oven at 350 degrees F until golden.
Leftover cranberry sauce or gravy can be used for dipping.
A sweet corn crème brulee that plays off of the traditional creamed corn side dish - Executive Chef Heather Terhune, Sable Kitchen & Bar
1 cup sugar
6 qts heavy cream
1 tbsp salt
15 corn cobs
Heat cream and corn cobs, turn off heat and steep for 30 minutes
Mix sugar, egg yolks and salt
Temper hot cream mixture into egg mixture
Double baked sweet potato - Chef Alex Shalev, Park Grill
Double baked sweet potato
2ea sweet potato/ scrubbed clean
¼ cup chopped walnuts
¼ panko/ large bread crumbs/
2oz melted butter
2oz maple syrup
1/4 tspoon chopped thyme
1/4tspoon chopped parsley
1/4 tspoon chopped sage
Place sweet potatoes in a pan and roast in a 300F oven until tender.
Cool and slice in rounds. Line potatoes in individual side dishes or in a small casserole dish. Top with panko and walnuts. Drizzle melted butter on top and bake in 450F oven until the toppings are crispy and golden brown/ 10-15min.
To serve, drizzle maple syrup on top and sprinkle with the mixed herbs.
People generally crave the ubiquitous pumpkin pie at Thanksgiving, but we assure you, this is better. It's a baked butternut squash custard inside a spicy gingerbread crust. Topped with a generous dollop of whipped cream, it pleases the most adventurous foodies as well as traditionalists who wouldn't even notice it isn't actually "pumpkin." - Floriole Cafe & Bakery
250g Creme Fraiche
1 tsp Vanilla
500g Butternut Squash Puree
Combine creme fraiche, sugar, vanilla, eggs and butternut squash puree. Pour the mixture through a fine mesh strainer or cheesecloth. Pour batter into baked crust and bake at 325 degrees F until set.
Chill and serve slices with a dollop of whipped cream.
It takes about forty-five minutes to prep and cook the filling and another half an hour to bake, it serves six, and tastes just like Thanksgiving dinner! - Teeny Lamothe
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 sweet potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons poultry seasoning
1/2 cup frozen peas, thawed
1 cup fresh cranberries
1 prepared pie crust
2 cups prepared stuffing
Preheat oven to 350 degrees F.
Melt butter in a large saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add the chicken stock and bring to a simmer. Add the sweet potatoes and simmer until tender. Stir in turkey, poultry seasoning and peas. Salt and pepper to taste. Add cranberries and take off heat. Pour into a crust lined pie dish. Cover the filling with the stuffing, like you would with a crumble. Bake for 30 minutes at 350 degrees until crust and stuffing are golden brown.
A new soup to the menu full of classic, fall flavors - Executive Chef Andrew Zimmerman, Sepia
1 tbsp. Duck fat
2 oz. Bacon, diced
1 cup onions, diced
1/4 cup Celery root, diced
1/2 cup Carrots, diced
1 tbsp. Thyme leaves, picked
2 qt. Chicken stock
1 lb. roasted, peeled chestnuts
apple cider vinegar, to taste
blis maple syrup to taste
salt to taste
Cook the bacon in the duck fat. Remove the bacon and then lightly caramelize the onions in the fat. Add the celery root and carrots. Cook until the vegetables are just tender.
Add the chestnuts, thyme and stock. Simmer until completely tender. Puree. Adjust
with additional stock and season with salt, maple syrup and vinegar to taste.
Garnish with confit duck, pear-brown butter puree and duck skin cracklins.
A wonderful curried pumpkin soup that I'm making for Thanksgiving. It's so delicious and easy to make! - Kate Bernot, Editor, ChicagoFoodies.com
1/4 cup butter
1 garlic clove, crushed
1/2 tsp. salt
1/8 tsp. crushed red pepper
1 cup half and half
1 cup chopped onion
1 tsp. curry powder (or more depending on spice preference; 1 tsp makes a fairly mild soup)
1/8 to 1/4 tsp. ground coriander
3 cup chicken broth
16 oz (1 3/4 cup) can solid packed pumpkin
1/2 c chopped almonds for garnish
sour cream and chives for optional garnish
In large saucepan, melt butter: saute onion and garlic until soft. Add curry powder, salt, coriander and red pepper, cook one minute. Add broth: boil gently, uncovered for 15 to 20 minutes. Stir in pumpkin and half and half, cook five minutes. Pour into blender container. Cover, blend until creamy.
Serve warm or reheat to desired temperature. Garnish with almonds, dollop of sour cream and chopped chives. Makes 6 cups.
Begin by making the cranberry marshmallow so it has time to set while you prepare the terrine. - Wilson Bauer and May Lee, Pensiero Ristorante
Sweet Potato Terrine
2 Bunches Tuscan Black kale; de-stemmed and washed.
2 Sweet potatoes
2 cups sugar
¼ teaspoon fine sea salt
1 cup cranberry juice reduced to cup
3 tablespoons plus 1 teaspoon liquid glucose
19 sheets silver-grade leaf gelatin
5 large egg whites
¼ cup cornstarch
¼ cup confectioners' sugar, plus more for dusting cut marshmallows
Preheat oven to 350°F (180°C)
Peel and slice the sweet potatoes to ¼" slices. In a saucepan cover sweet potato in water, bring to a simmer, and cook until tender. Blanch the kale in heavily salted water until tender; it should take 3- 5 minutes. Remove the sweet potatoes from the water and set aside. Then drain the kale, be sure to squeeze out all the liquid, and season to taste.
Take a loaf pan (or terrine mold,) and line it with plastic wrap. Line the bottom of the pan with slices of sweet potato, and then add a layer of the kale. Alternate the layers, ending with sweet potato as the top layer. Cover with tinfoil.
Halfway submerge the terrine mold into a water bath and put into the oven for 20 minutes.
Remove from the oven and uncover the foil. Press the terrine with a weight and chill until completely cold; approximately 1 hour.
Slice terrine with a sharp knife and place into a lightly oiled sheet pan. Place the slice into the oven to re- warm, being careful not to overcook. Remove slice and place a piece of marshmallow atop and brûlée with blowtorch (or broiler.)
In a saucepan, combine the sugar, salt, cranberry juice, and glucose over medium-high heat and heat to 248°F (120°C.) Meanwhile, put the gelatin sheets in a large bowl of ice water, and let soak until softened, about 5 minutes. In a stand mixer fitted with the whisk attachment, whip the egg whites on the second- lowest speed until they become foamy. When the sugar mixture reaches 248°F (120°C,) increase the mixer speed by 1 setting. Continue to cook the sugar until it reaches 284°F (140°C) and remove from the heat. Retrieve the gelatin sheets from the ice water, squeeze out the excess water, and add the sheets to the sugar mixture. Stir with a silicone spatula to melt the gelatin. Reduce the mixer speed to its lowest setting and slowly drizzle in the hot sugar mixture. When all of the sugar mixture has been incorporated, turn the mixer up to medium-high speed, and continue to whip until the mixture becomes very thick and cools to lukewarm, 12-15 minutes.
Line an 8"x13" sheet pan with parchment paper. In a small bowl, stir together the cornstarch and confectioners' sugar, transfer to a small fine-mesh sieve, and dust half of it in a thin even layer in the parchment-lined pan. Pour the marshmallow mixture into the pan and, using an offset spatula, spread it in an even layer about ½" thick. Sift the remaining cornstarch-sugar mixture evenly over the top of the
marshmallow mixture. Let stand, uncovered, at room temperature for at least 4 hours or up to 12 hours.
Turn the marshmallow sheet out onto a cutting board. Cut marshmallows to terrine-sized slices.
I was inspired to create the sorbet from the idea of a traditional cranberry sauce. In my family it's made chunky with the addition of nuts, orange peel, and pecans - Melissa Trimmer, C-House Restaurant
500g cranberries, clean
60g corn syrup
6/ea good quality farm apples, I like gala or northern spy
3 tbsp good quality pure maple syrup, I get mine from Swan Creek Farm
¼ cup brown sugar
Soft butter (unsalted)
In a non-reactive pan, combine all of the ingredients, bring to a boil, let simmer for just a few minutes until the cranberries have all popped.
Puree the sorbet base in batches, making sure to get it very smooth
Pass through a fine mesh sieve
Place over an ice water bath to cool completely
Freeze in an ice cream machine* according to the manufacturer's directions
(*if you don't have an ice cream machine, place the cooled mixture in a 9x13 metal baking dish and place in the freezer, using a fork mash up the forming ice crystals every hour until the granite is set)
Butter a baking sheet and pre-heat the oven to 400F
Wash, peel, core, and slice the apples
In a bowl, combine the maple syrup and brown sugar, toss with the apples
Place the apple slices in a single layer on the prepared pan, bake at 400F until the apples are tender
Reserve warm or serve right away
Place some of the warm apples in the bottom of a dish
Make a nice scoop of cranberry sorbet and place on top
Garnish with candied pecans, a drizzle of maple syrup and a little fresh grated orange zest