THANKSGIVING
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|
Serves 8
AMUSE-BOUCHE
Gruyère Gougères with French 75
HORS
D'OEUVRE
Shellfish in Bianco Sauce
Pumpkin Soup
Sourdough Bread
ENTRÉE
Roast Turkey with Morel Gravy and Orange-Cranberry
Sauce
Corn
Bread Pudding with Spinach
INTERMEZZO
Tangerine Sorbet
RELEVÉ
Glazed Smoked Ham with Pineapple-Apricot Chutney
Maple-Ginger
Roasted Vegetables
SALAD
Mâche and Chèvre with Pomegranate Molasses
SAVOURY
Portobello Carpaccio with Orange-Kalamata
Tapenade
DESSERTS
Tarte Tatin
Baba au Rhum
PETIT
FOUR
Marrons Glacés with Brandy Alexander
|
Gruyère Gougères
|
|
80
|
grams unsalted butter, diced
|
4
|
grams sea salt
|
½
|
gram freshly ground white pepper
|
100
|
grams all-purpose flour
|
4
|
eggs
|
120
|
grams Gruyère cheese, shredded
|
Heat
butter, sea salt, white pepper, and 200 ml water, whisking until butter has
melted. Bring to a simmer; remove from heat. Add flour; stir until combined.
Heat, stirring vigorously until the mixture forms a ball and no longer sticky.
Remove from heat; stir for 30 seconds to release some of the moisture. Whisk in
eggs, one at a time. Stir in cheese.
Pipe
3-cm Ø rounds onto two parchment-lined baking sheets, spacing 5-cm apart. Using
damp fingertip, press down any peaks of dough. Bake in a 175°C oven until
golden brown, about 20 minutes; switch position of baking sheets halfway
through. Pry open a gougère to check for doneness. Makes 48. Transfer to a
platter; serve as guests arrive.
32-cm
Ø platter
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|
Gruyère
Gougères
French 75
For each serving:
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|
15
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ml gin
|
15
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ml simple syrup
|
15
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ml lemon juice
|
aa
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cracked ice
|
aa
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brut champagne, chilled
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1
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lemon twist
|
Shake
gin, syrup, and lemon juice with cracked ice; strain into a chilled champagne
flute. Top with champagne; garnish with lemon twist. Serve as guests arrive.
8 @
champagne flutes
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French
75
Shellfish in Bianco Sauce
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|
250
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ml dry white wine
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8
|
large clams in shell, scrubbed
|
8
|
large mussels in shell, scrubbed
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8
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prawns in shell, deveined
|
2
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shallots, minced
|
30
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grams butter
|
2
|
cloves garlic, minced
|
aa
|
freshly ground black pepper
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20
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grams flat-leaf parsley, chopped
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8
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lemon wedges
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In
a Dutch oven add white wine, clams, and mussels. Bring to a boil; simmer until
shells start to open. Lift out opened shells to a bowl, one by one, until all
are cooked. Bring cooking liquid to a boil. Add prawns; simmer until shells
start to turn pink; lift out to the bowl.
Remove
pot from heat; let cooking liquid settle for a few minutes; strain.
Sweat
shallots in butter; add garlic; season with black pepper. Stream in cooking
liquid, stirring to create a smooth sauce. Stir in flat-leaf parsley.
Divide
shellfishes among wide-brimmed bowls. Ladle in bianco sauce; garnish with lemon
wedges. Serve.
8 @
240-ml wide-brimmed bowls
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|
Shellfish
in Bianco Sauce
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Pumpkin Soup
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1
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yellow onion, diced
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30
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ml olive oil
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300
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grams carrots, peeled and diced
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2
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celery stalks, chopped
|
1
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gram curry powder
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½
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gram ground ginger
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¼
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gram ground allspice
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1
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can pumpkin, 420 g
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1
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Yukon Gold potato, 150 g, peeled and cubed
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1000
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ml vegetable stock
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40
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ml dry sherry
|
aa
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sea salt
|
aa
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freshly ground white pepper
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120
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ml half-and-half
|
aa
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croutons
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aa
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pepitas, toasted
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Sweat
onion in olive oil. Add carrots, celery, and spices; sauté for 10 minutes. Stir
in pumpkin, potato, vegetable stock, and wine; bring to a boil. Simmer until
tender, about 30 minutes. Purée and strain. Season with sea salt and white
pepper; heat through.
Ladle
into soup dishes. Drizzle with half-and-half; garnish with croutons and
pepitas. Serve.
8 @
20-cm Ø deep dishes
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|
Sourdough Starter
Day 1
|
|
70
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ml skim milk
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30
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ml fresh, live, full-fat, plain yogurt
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Warm
milk; stir into yogurt. Cover; let ferment at room temperature for one day,
until thickened.
Day 2
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50
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grams all-purpose flour
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Stir
yogurt mixture until smooth. Tip in flour; stir until evenly incorporated. Cover;
let ferment at room temperature for two days. The mixture should be full of
bubbles and smell pleasantly sour.
Day 4
|
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70
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grams all-purpose flour
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40
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ml water
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15
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ml skim milk
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Stir
flour, water, and milk into the starter. Cover; let ferment at room temperature
for one day. The mixture should be full of little bubbles.
Day 5
|
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120
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grams all-purpose flour
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120
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ml water
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Add
flour and water to starter; mix well. Cover; let ferment at room temperature
for one day.
Day 6
The
starter is ready to use. Store remaining starter in a refrigerator, covered,
and feed with equal amount of flour and water every five days.
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Sourdough Bread
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450
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grams all-purpose flour
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300
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grams Sourdough Starter
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250
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ml water
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10
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grams light brown sugar
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10
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grams sea salt
|
aa
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grape seed oil
|
aa
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dusting flour
|
Mix
flour, sourdough starter, and water; add sugar and sea salt to form a dough. Knead
until the "windowpane effect" is achieved, where the dough can be
stretched until it is so thin that it becomes transparent, about 10 minutes.
Turn into an oiled bowl; cover; let ferment for 3 hours.
Knock
back; divide in two. Form each into a ball; dust generously with flour. Place
each in a couche cloth-lined bowl, seam-side up; let proof for 2½ hours.
Place
a pan of hot water in the bottom of a 220°C oven. Turn sourdough loaves out
onto a parchment-lined baking sheet; score the top of each with three slashes.
Bake for 30 minutes. Drop temperature to 200°C; bake until a good crust has
formed, about 10 minutes.
Cool
completely; slice. Serve on a wooden board.
40x28-cm
wooden board
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Sourdough
Bread
Roast Turkey
Traditionally
frozen turkey is thawed before being placed in the oven. Because white meat is
tenderer, the breast reaches the desired temperature faster than the thigh. The
result is either undercooked thigh or overcooked breast.
In
recent years a new roasting method is developed: cooking turkey from the frozen
state. Because the breast has greater mass, it takes longer to thaw. Thus the
result is tender leg and thigh at 80 to 85°C, and moist breast at 70 to 75°C.
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1
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frozen young turkey, 6000 g
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1
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onion, quartered
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4
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stalks celery, cut into sections
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aa
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Moral Gravy
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aa
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Orange-Cranberry Sauce
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Place
the frozen turkey, breast-side up, on a rack in a foil-lined shallow baking
pan. Roast in a 160°C oven for two hours. When legs and thighs are thawed, place
onion and celery into turkey cavity; continue roasting for 90 minutes. Begin
monitoring breast temperature and continue roasting until it reaches 70°C,
about 30 to 60 minutes more. The thickest part of thigh should be about 80°C.
Transfer
to a carving platter. Tent with foil; let rest for 30 minutes. Carve before guests.
Arrange white-meat slices on a serving platter; pass around. Serve with Moral
Gravy and Orange-Cranberry Sauce.
Store
pan drippings and leftovers.
Moral Gravy
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1
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package dried morel mushrooms, 28 g, soaked, do not drain
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120
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ml dry white wine
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aa
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chicken stock
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60
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grams unsalted butter
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60
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grams all-purpose flour
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aa
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sea salt
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aa
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freshly ground white pepper
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Rinse
morels in soaking liquid; squeeze dry. Trim and slice. Strain liquid; add white
wine and enough chicken stock to equal 750 ml.
Make
a blond roux with butter and flour. Stir in stock mixture; cook, whisking,
until velvety. Stir in morel; heat through. Season with sea salt and white
pepper. Transfer to a gravy boat.
Orange-Cranberry Sauce
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120
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ml orange juice
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50
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grams granulated sugar
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120
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grams cranberries
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Bring
orange juice and sugar to a boil, stirring to dissolve sugar. Add cranberries;
cook over high heat until skins pop, about 5 minutes. Remove from heat.
Transfer to a serving bowl.
carving
platter
serving
platter
gravy
boat w/ saucer
sauce
bowl w/ saucer
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Roast
Turkey
Tangerine Sorbet
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|
8
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tangerines
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100
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grams granulated sugar
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20
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ml Cointreau
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aa
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candied orange peel
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Juice
tangerines, yielding 500 ml; do not strain. Stir together tangerine juice,
sugar, and Cointreau until sugar has dissolved. Chill. Churn in an ice cream
maker until frozen. Scoop into chilled champagne coupes. Garnish with candied orange
peel; serve.
8
sets @ champagne coupe w/ saucer
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Tangerine
Sorbet
Candied Orange Peel
Make
candied peel with any citruses with thick rind.
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4
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oranges
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400
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grams granulated sugar
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aa
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tossing sugar
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Make
4 longitudinal slashes on each orange; peel into 4 wedges. Reserve peeled
oranges for other use.
Place
peel quarters in a saucepan; add cold water to cover. Bring to a boil over low
heat; simmer for 10 minutes. Drain. Return peel to pan; add cold water to
cover. Bring to a boil; simmer for 10 minutes. Drain. Repeat the blanching
process for a third time, simmering until the peel can easily be pierced with
the point of a knife. Drain.
When
cool, scrape out most of the white part of each peel quarter with a spoon.
Slice into 0.6-cm-thick strips.
Return
peel strips to pan. Add granulated sugar and 250 ml water. Stir over low heat
until sugar has dissolved. Simmer over low heat until peel strips become
translucent and the syrup is boiling in fast small bubbles. Temperature of the
syrup should reach 110°C.
Remove
from heat; let steep for 30 minutes. Drain, reserving syrup for other use.
Arrange peel strips, not touching each other, on a parchment-lined baking sheet.
Allow to dry overnight. Toss with sugar.
Candied
citrus peels can be stored in an air-tight container, chilled, for up to 6
months.
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Glazed Smoked Ham
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1
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bone-in, smoked, fully cooked ham half, shank end, 4000 g
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aa
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whole cloves
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aa
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Pineapple-Apricot Glaze
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aa
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rosemary sprigs
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aa
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Pineapple-Apricot Chutney
|
Place
ham in a stockpot; cover with water to 5-cm over. Soak, refrigerated, for 24
hours to draw out excessive saltiness.
Rinse
ham; pat dry. Trim off rind. Score fat in a diamond pattern; stud with cloves
at intersections. Place ham, flat-side down, in a foil-lined shallow baking pan.
Pour in 250 ml water; cover pan with foil. Bake in a 160°C oven until
a thermometer inserted into the thickest part of ham registers 55°C, about two
hours.
Increase
oven temperature to 200°C. Brush ham with half of the Pineapple-Apricot Glaze. Add
water to the pan if necessary. Bake, uncovered, for 20 minutes. Brush with the
remaining glaze; bake until nicely glazed, about 20 to 30 minutes.
Transfer
to a carving platter. Tent with foil; let rest for 10 minutes.
Carve
before guests. Arrange ham slices in a platter. Garnish with rosemary sprigs
and pass around. Serve with Pineapple-Apricot Chutney.
Store
pan drippings and leftovers.
Pineapple-Apricot Glaze
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500
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ml unsweetened pineapple juice
|
8
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thin slices fresh ginger
|
250
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grams apricot preserve
|
60
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grams Dijon-style mustard
|
Combine
pineapple juice and ginger; boil until reduced to 120 ml, about 10 minutes.
Strain. Stir in apricot preserve and mustard.
Pineapple-Apricot Chutney
|
|
½
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pineapple, 500 g
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¼
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onion, diced
|
2
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cloves garlic, minced
|
100
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grams dried apricots, diced
|
2
|
lemons, zest and juice
|
5
|
grams minced fresh ginger
|
120
|
grams light brown sugar
|
2
|
grams sea salt
|
1
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gram garam masala
|
1
|
gram mustard seeds, toasted
|
1
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gram cayenne
|
Peel,
core, and dice pineapple, reserving juice. Sauté onion and garlic in pineapple
juice until softened. Add pineapple, apricot, lemon zest, lemon juice, ginger,
light brown sugar, sea salt, garam masala, mustard seeds, and cayenne. Bring to
a boil. Reduce heat; simmer, stirring occasionally, until thickened, about 40
minutes. Transfer to a sauce bowl.
carving
platter
serving
platter
sauce
bowl w/ saucer
|
|
Glazed
Smoked Ham
Corn Bread Pudding with Spinach
|
|
120
|
grams fine-grain cornmeal
|
5
|
grams baking powder
|
30
|
grams shredded white cheddar
|
30
|
grams grated parmesan
|
200
|
grams spinach leaves, blanched, squeezed, chopped
|
180
|
grams corn kernels, blanched
|
2
|
scallions, thinly sliced
|
4
|
eggs, lightly beaten
|
120
|
ml milk
|
aa
|
grape seed oil
|
Mix
cornmeal and baking powder; toss in cheeses. Tip in spinach, corn, and
scallion; toss well. Stir together eggs and milk; mix into cornmeal mixture.
Turn into an oiled 24-cm Ø oven-proof skillet; stir gently over low heat until
the mixture starts to thicken. Cease stirring; let it cook until the bottom is
set, about 15 minutes. Run the skillet under a broiler until the pudding has
puffed up and set.
Cut
into wedges; serve as a side dish to accompany Roast Turkey.
32-cm
Ø platter
|
|
Corn
Bread Pudding with Spinach
Maple-Ginger Roasted Vegetables
|
|
½
|
head cauliflower, 500 g, trimmed
|
½
|
small butternut squash, 500 g, peeled and seeded
|
2
|
carrots, 200 g each, peeled
|
2
|
parsnips, 200 g each, peeled
|
300
|
grams Brussels sprouts, halved
|
60
|
ml grape seed oil
|
½
|
gram freshly grated nutmeg
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
80
|
grams pecan halves, toasted
|
15
|
grams minced fresh gingerroot
|
40
|
ml pure maple syrup
|
Cut
cauliflower into florets. Cut butternut squash, carrots, and parsnips into
similar-sized pieces. Toss five kinds of vegetables with oil and nutmeg; season
generously with sea salt and black pepper. Spread on a 32x24x5-cm baking pan;
roast in a 215°C oven for 30 minutes. Scatter pecans and ginger atop
vegetables; drizzle with maple syrup. Toss well. Continue roasting until
vegetables are tender and golden.
Transfer
to a platter; serve as a side dish to accompany Glazed Smoked Ham.
32-cm
Ø platter
|
|
Mâche and Chèvre
Mâche
(Valerianella locusta) is French for
lamb's lettuce, aka corn salad, field lettuce, et al.
|
|
40
|
ml extra-virgin olive oil
|
20
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ml champagne vinegar
|
½
|
shallot, minced
|
aa
|
sea salt
|
aa
|
freshly ground white pepper
|
200
|
grams mâche
|
200
|
grams chèvre
|
60
|
grams pine nuts, toasted
|
aa
|
Pomegranate Molasses
|
Whisk
olive oil, champagne vinegar, and shallot; season with sea salt and white
pepper. Toss in mâche. Divide among plates along with chèvre; scatter
pine nuts atop. Drizzle with Pomegranate Molasses. Serve.
Pomegranate Molasses
|
|
240
|
ml pomegranate juice
|
25
|
grams granulated sugar
|
15
|
ml lemon juice
|
Heat
all ingredients until reduced to 60 ml. Cool.
8 @
20-cm Ø plates
|
|
Portobello Carpaccio
|
|
8
|
portobello mushrooms
|
aa
|
olive oil
|
aa
|
sea salt
|
aa
|
freshly ground black pepper
|
aa
|
Orange-Kalamata Tapenade
|
Trim
mushrooms; wipe clean. Grill, four at a time, in a lightly oiled skillet over
medium heat for 5 minutes on each side. Transfer to a bowl; season with sea
salt and black pepper. Let cool completely.
Slice mushrooms
on bias; fan out across plates. Scatter Orange-Kalamata Tapenade atop; serve.
Orange-Kalamata Tapenade
|
|
4
|
oranges, zest and suprêmes
|
120
|
grams Kalamata olives, pitted and chopped
|
30
|
grams capers, rinsed and mashed
|
30
|
grams chopped shallot
|
aa
|
freshly ground black pepper
|
Roughly
chop orange suprêmes;
combine with remaining ingredients.
8 @
20-cm Ø plates
|
|
Portobello
Carpaccio
Tarte Tatin
|
|
6
|
small Granny Smith apples, 7-cm Ø each, halved, peeled, cored
|
100
|
grams granulated sugar
|
2
|
grams ground cinnamon
|
120
|
ml dry white wine
|
30
|
grams butter, at room temperature
|
160
|
grams puff pastry, 6x6x4-cm, chilled
|
aa
|
melted butter
|
Arrange
apple halves, cut-side down, in a 32x24x5-cm baking pan. Sprinkle on sugar and
cinnamon; pour in white wine. Cover with foil; bake in a 175°C oven until
almost tender, about 25 minutes.
Dot
a 24-cm Ø pie pan with softened butter. Place in apple halves, cut-side up, 8
around perimeter and 4 at center, pressing gently to fit snuggly. Reduce baking
pan drippings until syrupy; pour into pie pan. Roll out puff pastry; cut into a
neat 24-cm Ø round. Place over apples, pressing down gently. Pierce with a
fork; brush with melted butter. Bake in a 200°C oven until golden brown and
flaky, about 20 minutes.
Cool
completely. Turn out, up-side down; cut into 8 wedges. Transfer to plates;
serve.
8 @
20-cm Ø plates
|
|
Tarte
Tatin
Baba au Rhum
|
|
1
|
package active dry yeast, 7 g
|
8
|
grams granulated sugar
|
40
|
ml lukewarm water, at 45°C
|
120
|
grams all-purpose flour
|
2
|
grams sea salt
|
2
|
eggs, lightly beaten
|
40
|
ml milk
|
100
|
grams butter, at room temperature
|
2
|
grams lemon zest
|
aa
|
Rum Syrup
|
250
|
grams crème Chantilly
|
aa
|
pineapple confit
|
Soften
yeast and granulated sugar in lukewarm water. Tip in flour, sea salt, eggs, and
milk; whisk until combined. Whisk in butter and lemon zest. Spoon into eight
10-cm Ø savarin molds, filling each half full. Let ferment until just fill the
molds, about 1 hour. Bake in a 200°C oven until browned, about 20 minutes.
Unmold.
Soak savarins in hot Rum Syrup until saturated; transfer to plates. Pipe on crème
Chantilly; garnish with pineapple confit; serve.
Rum Syrup
Heat
240 g granulated sugar and 240 ml water until dissolved; simmer for 5 minutes.
Stir in 120 ml light rum; heat through.
8 @
20-cm Ø plates
|
|
Baba
au Rhum
Marrons Glacés
Candied Chestnuts
|
|
400
|
grams granulated sugar
|
1
|
vanilla bean, split lengthwise
|
400
|
grams shelled chestnuts
|
Heat
sugar and 200 ml water, stirring, until dissolved. Add vanilla bean; bring to a
boil. Tip in chestnuts; simmer until tender, about 25 minutes. Lift chestnuts,
reserving syrup.
Glazing Chestnuts
|
|
400
|
grams granulated sugar
|
In
a small saucepan heat sugar and 120 ml water, stirring, until dissolved. Simmer
for 5 minutes. Stir in Chestnut Syrup; bring to a simmer. Keep hot by placing
the pan in a skillet of simmering water.
Have
ready another bowl of boiling water. Using a skewer, take one chestnut at a
time. Dip in hot water; swizzle in hot syrup. Place, in one layer, in a
parchment-lined baking sheet; dry in a 50°C oven for 12 hours.
Assembly
|
|
1
|
doily
|
Arrange
marrons glacés on a doily-lined platter; serve.
32-cm
Ø platter
|
|
Marrons
Glacés
Brandy Alexander
For each serving:
|
|
30
|
ml cognac
|
30
|
ml dark crème de cacao
|
30
|
ml cream
|
aa
|
nutmeg
|
Shake
liqueurs and cream; strain into a chilled cocktail glass. Grate nutmeg stop.
Serve.
8 @
cocktail glasses
|
|
Brandy
Alexander
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