Episode 106: Thanksgiving Part Two
Appetizer I
For those of you who love surprising guests with clever ways to serve food, Chef shows an impressive woodsey way to serve these bacon wrapped nibbles.
Appetizer II
Topped with tangy goat cheese and honey, these crostini will be gobbled up as soon as guests walk in the door.
Side Dish
Maggie knows we all need extra caffeine to combat the inevitable carb naps. She asked Chef to make espresso soaked raisins for this dish and they are a perfect balance to the sweet squash.
Perfect Mashers
If you like ‘em lumpy, you should skip this one...or try it and see how the silky, buttery potatoes deserve a holiday all of their own.
Heirloom Squash Pie
This pie really elevates the dessert table...and we promise it will come together faster than your pants come undone after eating. Use a favorite store bought crust to really make it fast. We love Rosemont Market and Bakery’s ready-to-go pie dough....in fact, Chef always has a few in the freezer for his pie obsession come wintertime.
The Day After Sandwiches
Chef and his former sous chef Matt would stay up late to make their guests sandwiches to take home and enjoy the next morning--we all know leftovers are the best part! The key to this massive sandwich is using good quality bread. We use the Honey Spelt Sourdough from Rosemont Market and Bakery; it not only complements the flavors but is hearty so doesn’t get soggy before you enjoy it.
Anti-Pumpkin Spice Coffee
To enjoy after dinner--or really anytime the dreaded Pumpkin Spice in Everything season hits. Maggie created a drink that uses warming spices like star anise and clove in the coffee then is topped with fresh cream and chocolate shavings.
Heirloom Autumn Squash Pie
Pie Dough
Yield 1 pie
Ingredients:
2 ½ cups all purpose flour
1 teaspoon salt
8 oz. cold unsalted butter, cut into small pieces
3-4 tablespoons ice cold water
Method:
Using a stand mixer with the hook attachment. Mix the flour and salt together. Cut in butter until if looks like rough sand.
Add 2 tablespoons of the water and gently mix. Add another tablespoon at a time until the dough comes together. Be careful not to overwork the dough, as it will make the final product tough.
divide the dough in half and flatten. Wrap in plastic wrap and refrigerate.
When ready to make the pie. Roll out the dough with a rolling pin enough to cover an 9 inch pie plate. For a two crust pie, repeat the process with rolling.
Filling
Yield 1 pie
Ingredients:
15 oz cooked and chilled squash (try a mixture of different squash like: butternut, acorn, butter cup, hubbard, kabocha, kuri, and sugar pumpkin). Make sure you dry off the squash after it's cooked to remove as much liquid as possible
1 each egg
½ cup brown sugar
1 pinch salt
1 14 oz can evaporated milk
½ teaspoon cinnamon, fresh grated
½ teaspoon nutmeg, fresh grated
½ teaspoon dried ginger root
½ teaspoon allspice
½ teaspoon mace
Method:
Pre heat oven to 350 degrees.
Blend all ingredients in a blender until smooth.
Pour mixture into the bottom of a prepared pie crust.
Bake the pie for around 50 minutes or until set in the center.
garnish with whipped cream. Enjoy!
Side Dish: Roasted Acorn Squash with Espresso Soaked Raisins & Brown Sugar
Ingredients:
Yield 6 servings
2 each acorn or carnival squash
1 cup raisins
1 cup espresso or dark coffee, hot
1 stick butter
1 cup brown sugar
Seasonsalt and pepper
Method:
preheat the oven to 350 degrees
Cut the squash into quarters or into 6 pieces if they are big. Scoop out the seeds. If the squash is a little tough, make a few hash marks in the flesh to help it cook evenly.
Soak the raisins in the hot coffee until plumped.
Spoon the raisins into each cavity of the squash, top with some brown sugar, and a pat of butter.
Bake the squash for around 40 minutes or until tender. Spoon any of the brown sugar caramel over the squash and season with salt and pepper. Enjoy!
Hors d'oeuvre 1: Bacon Wrapped Butternut Squash
Ingredients:
Yield 24-30
1 pound smokehouse bacon slices, room temperature.
1 each butternut squash, peeled and cut in to 1 inch cubes
¼ cup maple syrup
2 tablespoons truffle oil
Season salt and pepper.
Method:
Preheat oven to 375 degrees
Lay the strips of bacon on a cutting board and slice in half so you have two equal pieces around 4 inches long. Leave the bacon slices out at room temperature so you can stretch them a little (cold bacon will tear).
Place a piece of squash atop one of the bacon slices near the end closest to you. Wrap the bacon around the squash and toothpick to seal. Place bacon wrapped squash on a sheet pan with parchment paper or aluminum foil.
Season the bacon wrapped squash with salt and pepper and bake for 20 or until the bacon is golden brown and the squash is tender.
Drizzle the bacon wrapped squash with maple syrup and truffle oil.
enjoy!
Hors d'oeuvre 2: Delicata Squash Crostini
Ingredients:
Yield 1 dozen
1 each baguette, depending on the size you may only need half.
4 tablespoons olive oil
1-2 each delicata squash, sliced lengthwise and seeds removed
Season salt and pepper
4 oz goat cheese
2 tablespoons honey
1 tablespoon oregano, chopped
Seasonsalt and pepper
Method:
preheat the oven to 350 degrees.
Slice the baguette into ½ inch thick slices. drizzle with olive oil.
Place the crostini on a baking sheet and bake for 12-15 minutes or until golden brown.
While the crostini are baking, dice the squash into small pieces and toss with the olive oil and season with salt and pepper.
Remove the crostini from the baking sheet and arrange the squash on the same baking sheet in a single layer. Bake the squash for 15-20 minutes until golden brown and tender.
Let the squash cool to room temperature. Spoon the squash atop of each crostini, top with a little goat cheese and drizzle with honey. Season with salt and pepper and chopped oregano. Enjoy!
Chef’s Tip: Mashed Potatoes
Ingredients:
Yield 4 servings...1 if you’re Maggie!
2 pounds Maine Potatoes, peeled and cut into large chunks
1 tablespoon kosher salt
¼ cup butter, cold, cut into cubes
½ cup whole milk
Season fresh cracked pepper
Method:
Place potatoes in a large pot of cold water and bring to a boil
Once the water is boiling, add salt
Place the milk into a small pot and bring to just a simmer season with fresh cracked pepper and then turn off heat. Slowly add the butter until just melted.
Strain off the potatoes and return to the cooking pot, let sit on a very low heat for about 2 minutes so the potatoes dry.
If you like a “chunky, lumpy” mashed potato: using a potato masher, mash the potatoes and gently add the butter milk mixture, season with salt and pepper.
If you like a “whipped” potato: place potatoes in the bowl of a stand mixer with a whisk attachment. Start slow and mix the potatoes until broken up. Add the butter and milk mixture and whip until well combined. season with salt and pepper.
If you want a “fluffy” whipped potato: put potatoes through a food mill or potato ricer. place potatoes in the bowl of a stand mixer with a whisk attachment. Start slow and mix the potatoes until broken up. Add the butter and milk mixture and whip until well combined. season with salt and pepper.
Leftovers: Day After Thanksgiving Sandwich
Ingredients:
Yield 2 sandwiches
½ cup mayonnaise
¼ cup cranberry sauce
4 each slices of good bread (wheat, white, sourdough, or pumpernickel)
½ cup mashed potatoes
1 cup Thanksgiving stuffing
2 each red leaf lettuce leaves
8 oz turkey, sliced
2 each slices of cheddar cheese
Season salt and pepper
Method:
Mix the mayonnaise and the cranberry sauce together.
Spread the cranberry mayonnaise on one slice of bread.
Spread the mashed potatoes on the other slice of bread.
Crumble the stuffing on the cranberry mayonnaise bread slice.
Add the lettuce to the mashed potato slice of bread.
Arrange the slices of turkey atop the stuffing and top with the slices of cheese. Season with salt and pepper.
Put both halves of the sandwich together, slice in half and enjoy!
Take a nap!
Pantry Tip: Anti-Pumpkin Spice Coffee
Ingredients:
Yield 4 portions
¼ cup freshly ground Vietnamese dark roast coffee
½ teaspoon coriander seed
3 each cardamom pods, broken open and expose the seeds
2 each whole star anise, broken
1 each cinnamon stick, broken
2-3 each peels of an orange, use a vegetable peeler
1 cup heavy whipping cream, whipped to soft peak
1 small block of dark chocolate for grating
Method:
Add the coffee, coriander seed, cardamom pods, star anise, cinnamon stick and orange peel to the base of a french press coffee pot.
Add boiling water to the french press and steep for 8-10 min.
Divide the whipped cream into 4 coffee cups.
Pour the coffee slowly over the whipped cream
Garnish with shaved dark chocolate and enjoy!
Wine Pairing:
Our personal wine stylist Cat from So Po Wine Co and Maggie both agree that bubbles are a must to kick off any holiday gathering! To complement the selection of squash appetizers that Chef teaches us, Cat chose a Keush Origins ($25) from Armenia that is produced methode traditionnelle, like Champagne. She especially likes this bottle because it enhances a wide selection of Thanksgiving foods while is also light enough to kick off the festivities and awaken the palate for the feast ahead.