Serving: our thanksgiving menu

TO START

Pickled Shrimp + Saltines

Blue Cheese Mousse 

ON THE SIDE

Delicata Squash (V)

Fondant Potatoes 

Creamed Spinach

THE MAIN DISH

Slow Roasted Turkey

Traditional Turkey Gravy

TO FINISH

Rosemary Caramel Pear Pie

Pavlova with Hazelnut Cream + Candied Hazelnuts

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Pickled Shrimp

2 tbsp Old Bay seasoning

1 lb. (approx 32) medium shrimp, peeled and deveined

1 medium yellow onion, thinly sliced lengthwise

12 dried bay leaves

1 tsp celery seeds

1 tsp allspice berries

1 cup extra-virgin olive oil

1/2 cup fresh lemon juice 

3/4 cup white vinegar

1 tbsp kosher salt

1 tsp crushed red pepper flakes

2 cloves garlic, smashed

1. Add Old Bay to a large pot of water and bring to a boil. Blanch shrimp in Old Bay water for 1 ½  minutes using a timer. Have a bowl of ice water ready. 
2. When time is up, remove shrimp from boiling water, and put them in ice water. The last thing you want is to overcook them, so if you start to pull them just before the timer goes off that’s fine. Let cool completely.
3. In a large pitcher (or bowl with a pour spout), combine the celery seeds, allspice berries, olive oil, lemon juice, white vinegar, salt, red pepper flakes, and garlic. 
4. In a large container or jar (glass preferable) layer onions, bay leaves, and shrimp together. 
5. Pour the spice marinade over the shrimp, make sure to get any that stick to the container, cover tightly, and refrigerate for 24 hours.
6. Pour into a serving bowl and serve with saltines.

Blue Cheese Mousse 

We know you have some ancient jello molds rattling around in some closet somewhere - now is their time to shine!

1 packet gelatin

¼ cup marsala 

1 shallot, minced

1 tsp salt

4 oz Fourme d’Ambert or Gorgonzola dolce (your preference)

1 egg

4 oz cream cheese

¼ cup butter 

1 cup heavy cream

1 tsp dijon mustard

1 tsp worcestershire sauce

1 tsp white pepper

1 tsp cayenne pepper

1. Combine gelatin with Marsala and let sit for 20 minutes. Once fully dissolved, pour into a sauce pan and slowly warm. Turn off the heat and let cool.
2. With a hand held mixer, beat the shallot, salt, blue cheese, egg, cream cheese, and butter together in a large bowl until smooth. Once combined, slowly add heavy cream. 
3. Add dijon, worcestershire, white pepper, and cayenne to taste (start with 1 teaspoon each). Once the flavor is where you want it, slowly beat marsala mix in with the cheese.
4. Place into any size jello molds or small bowls and let the molds set overnight. 
5. Bring to room temperature before serving. When ready to serve, briefly sit bottom of the molds in warm water to help release the mousse from the container. 
6. Serve with saltines or crudité.

Delicata Squash

1/2 delicata squash per person (approx 6” long), scrubbed

Salt + pepper

1 tbsp olive oil 

1 large head radicchio of choice, washed and dried, torn into bit sized pieces

1/2 cup pomegranate seeds

1/2 cup chopped pecans

1 tsp lemon juice

Vinaigrette

3 tbsp olive oil 

1 tbsp sherry vinegar

2 clove grated garlic

1 tsp dijon

1. Cut the tops and bottoms off the squash, and scoop out the insides with a spoon, so they are hollow tubes, then slice into 1/4” circles with a sharp knife. 
2. In a large bowl, toss the squash rounds with salt, pepper, and olive oil.
3. Lay flat on baking sheets, and roast in a 400 degree oven until fork tender and crispy, approximately 40 minutes. Remove from the oven and let cool.
4. While squash is roasting, make your vinaigrette: Whisk together olive oil, vinegar, garlic, and dijon until well combined.
5. Put pomegranate seeds & pecans into a large bowl with the frisee. Then, add vinaigrette, lemon juice, a small glug of olive oil, and salt & pepper. Toss with your hands so the dressing is fully incorporated. You may have some left over, so make sure to not overdress.
6. Once done, add squash to the bowl, and mix (be careful not to break the rounds!)
7. Plate on a large, flat platter, using your hands to transfer from the mixing bowl.

Fondant Potatoes 

4-6 russet potatoes (Ideally smaller, chubbier ones, that are about the same size)

½ stick butter 

2 tbsp olive oil

Salt

4 cloves garlic

1 QT chicken stock (or substitute vegetable stock)

1 bunch thyme sprigs

1 tsp red pepper flakes (optional)

1. Peel the potatoes, cut off the ends, and cut them in half, so they look like little footballs without the ends. Put the rounds in a large bowl, and cover with cold water - let sit for 30 minutes (you want to remove as much of the starch as you can). Preheat the oven to 350 degrees. 
2. In a heavy bottomed, oven safe saute pan, add the butter and olive oil. Once the butter is melted and the pan is hot, turn the heat down to medium and add the potatoes. Salt them while they are in the pan, and let them cook until the bottoms are crispy but not burnt, you want them to be a nice dark brown. If they are sticking, cook a little longer, and they will release from the pan.
3. Flip them over so the crispy side is facing up, and salt the other side. Crush the garlic cloves, and add the thyme, red pepper flakes, and stock to the pan with the potatoes. You want the stock to be about ⅓ of the way up the side of the potatoes. Put the pan in the oven. 
4. Bake until the potatoes are fork tender. When you remove them from the oven, baste them with the remaining pan juices, and serve. 

Creamed Spinach

2 packs frozen, chopped spinach

1 tbsp olive oil

½ large yellow onion, chopped

4 cloves garlic, minced

2 tbsp butter

2 tbsp flour

2 cups heavy cream

1 cup parmesan cheese, grated

Whole milk 

1. Defrost spinach and squeeze out as much liquid as possible. Then chop into rough pieces and set aside.
2. In a saute pan, add olive oil, and when warm, the chopped onion. Saute until nearly translucent and add minced garlic, but do not let it brown. Remove from the pan.
3. Add butter to the pan, and when melted, stir in the flour with a wooden spoon. Once it thickens, pour in the heavy cream, and whisk until there are no lumps.
4. Put the onion, garlic, and spinach back into the pan with the cream, and let simmer. 
5. To finish, add the parmesan cheese, and stir until incorporated. If it is too thick, add 1 tbsp of milk at a time until it reaches desired consistency. 

Slow Roasted Turkey

¼ cup whole peppercorns

Knob of ginger

8 garlic cloves

2 sprigs rosemary

6 bay leaves

Rind from 1 orange

4 cups apple cider

2 gallons cold water

½ cup salt

2 cups brown sugar

Defrosted Turkey (20 lb. or smaller)

1. Preheat the oven to 250 degrees.
2. To make your brine, combine peppercorns, ginger, garlic, rosemary, bay leaves, orange rind, apple cider, cold water, salt, and brown sugar to a stock pot. Bring to a boil and cool completely.
3. Pour over your Defrosted Turkey, and let brine for 16 hours (no more!)This is enough for 20 lb. turkey – If bigger, use water to cover. If smaller, half recipe
4. Rinse very well the inside and outside of the turkey. You don’t want pan drippings to be too salty from the brine.
5. Bake for 30 minutes per pound at 250 degrees.
6. Baste with melted butter and white wine until drippings are available.
7. Crank heat to 475 degrees one hour before serving to crisp skin. Don’t walk away! Keep an eye so it doesn’t burn. 
8. Make sure to let the turkey rest and wait until the last minute to cut and serve. 

Traditional Turkey Gravy

1. Pour the drippings from the turkey pan into a tall container and let sit so the fat separates. 
2. Return the pan to your stove, and set heat to medium. 
3. Add 4 cups of turkey stock, and scrape the bottom and sides of the pan to remove any stuck bits that have accumulated during cooking. Return the drippings to the roasting pan, minus the fat. (If you blend the fat with oats, it makes amazing winter bird feed!)
4. Add 7 tbsp flour and ¼ cup butter to the roasting pan. To avoid any lumps, add the flour using a sieve. 
5. Whisk until well incorporated and season to taste. You’ll know when it’s ready when you dip a wooden spoon into the gravy and are able to run your finger along the back of the spoon and leave a trail. 

Rosemary Caramel Pear Pie

Caramel

¾ cup (5.5 oz) sugar

2 tbsp (1 ½ oz) water

½ cup (4 oz) heavy cream

2 tbsp (1 oz) unsalted butter

¼ tsp salt

1 large sprig of rosemary

1. Combine the rosemary and cream in a small saucepot, then heat to just below a simmer. Cook for 3 minutes. Cover and set aside for a minimum of 30 minutes.
2. In a heavy bottom saucepot, combine the sugar and water. Heat over medium, stirring just until the mixture boils and then swirling the pot as needed until the mixture reaches a dark amber color.
3. Carefully whisk in the cream, use caution as the mixture may bubble dramatically.
4. Add the butter and salt. Return the mixture to a low boil for 3-5 minutes. 
5. Transfer mixture to a heat proof container and set aside.

Crust

12 oz flour

1 tbsp Sugar

1 tsp Salt

8 oz butter (2 sticks)

4 oz ice cold water

1. Whisk together the flour, sugar and salt in a large mixing bowl.
2. Cut in the butter until the bits are pea sized.
3. Stir in water slowly, just until the mixture comes together – you likely won’t use all 4 oz.
4. Divide the dough into 2 rounds, refrigerate for at least one hour and up to 2 days.

Filling

8 cups peeled and cored pears or apples 

2 tbsp lemon juice

2 tbsp all purpose flour

2 tbsp cornstarch or clear jel

¼ tsp salt

¼ tsp ground nutmeg

¼ cup apple cider

2 tsp vanilla extract or one vanilla bean, scraped

1 large egg

Sanding sugar (if desired)

1. Toss all filling ingredients in a large bowl.
2. Roll out both crusts to 11-12” rounds depending on the size of your pie dish; they should be about ⅛” thick. 
3. Place one round carefully into your pie dish, a rolling pin is helpful here. Be sure there is some overhang around the edges and the bottom is snug.
4. Refrigerate both the dish and the other dough for at least 30 minutes.
5. Preheat your oven to 350 degrees. 
6. Transfer the filling into the pastry lined dish and drizzle with the cooled caramel evenly.
7. Top with the other rolled crust. Lattice if desired or be sure to add some holes in the center if you are going with a full crust.
8. Pinch the edges together with the bottom crust and trim any excess. 
9. Lightly whisk the egg with a pinch of salt, brush a light coat over the crust. Sprinkle with sanding sugar.
10. Bake the pie for 45-55 minutes until the crust is golden and the filling is bubbly.

Pavlova with hazelnut cream and candied hazelnuts

Hazelnuts

2 oz brown sugar (or substitute coconut sugar)

1 tsp cinnamon

½ tsp salt

1 large egg white

1 1/2 cups whole hazelnuts (no need to blanch)

1. Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
2. Whisk the egg white in a bowl until slightly frothy.
3. Add brown sugar, cinnamon and salt. Stir to combine.
4. Add hazelnuts until coated.
5. Spread onto the prepared sheet pan and roast until golden, checking at least every 5 minutes. They will take 15-20 minutes. 
6. Set aside to cool.

Meringue

250 grams egg whites (from 6 large eggs or an egg white carton)

100 grams light soft brown sugar

250 grams fine sugar

1 tbsp vanilla bean paste or vanilla extract

2 tsp white wine vinegar

2 tsp cornstarch

1. Preheat the oven to 300 degrees.
2. Line a large 40cm x 30cm baking tray with baking parchment.
3. Put the egg whites into the bowl of a stand mixer with the whisk attachment in place and beat on medium-high speed for 1 minute, until soft peaks form. Combine both sugars in a bowl and gradually add to the mixer, 1 tbsp at a time, whisking continuously on high speed for 5 minutes until the mixture is a thick glossy meringue. Reduce the speed to low and add the vanilla paste, vinegar, and cornstarch. Turn the speed to medium and whisk for a minute to fully combine.
4. Spoon the meringue onto the prepared tray and use a spatula to spread it out evenly, about 35cm x 25cm. Transfer to the oven and immediately turn the heat down to 250 degrees. 
5. Bake for 30–32 minutes, until the meringue is crusty on top and lightly brown. 
6. Cool for 5 minutes, dust some powdered sugar onto a clean kitchen towel. Invert the pan onto the towel and roll in length wise to cool completely.

Filling

2 cups Heavy whipping cream

4 oz Hazelnut chocolate spread

4 oz dark chocolate

1. Place the cream in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until soft peaks form. 
2. Add the hazelnut chocolate spread and whip until smooth, peaks should now be medium.
3. Chop the candied hazelnuts.

To Assemble: 

1. Unroll the pavlova gently, it’s okay if small tears occur they can be masked with filling + chocolate, then spread the whipped cream evenly over the pavlova.
2. Sprinkle with the chopped hazelnuts, reserving ¼ cup for the top.
3. Gently re-roll the pavlova.
4. Melt the chocolate in the microwave or over a double boiler.
5. Drizzle the chocolate over the exterior of the pavlova and sprinkle with the hazelnuts.
6. Refrigerate until ready to serve, ideally the day it is made. Leftovers will keep just fine, but their appearance will start to deteriorate over time.