Chef Stephen Coe from the Mirabeau Inn and Spa showed necn how to twist up our Thanksgiving favorites. Here are recipes for a salad, an entrée and a dessert that are sure to please your guests.
Warm Fall Salad with Roasted Squash, Apples, Cranberries and a Cider Vinaigrette
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby kale,
- 1/2 cup walnuts halves, toasted
- 2 ounces of triple crème brie
- 2 ounces of fresh pomegranates, optional
- 2 ounces dried apple chips, optional
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about half. Take off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the baby kale in a large salad bowl and add the roasted squash mixture, the walnuts, pomegranates . Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. Top with dried apple chips and brie cheese
Cornbread Stuffed Turkey with a Bacon Wrap
- 2 tablespoons butter
- 4 ounces dried cranberries
- 4 ounces of thick sliced bacon, diced
- 1/2 cup finely chopped yellow onion (about 1 small onion)
- 1/3 cup finely chopped celery (about 1 small stalk)
- 1/3 cup peeled and finely chopped Granny Smith apple (about 1/2 an apple)
- 2 teaspoons finely chopped fresh sage leaves
- 1 teaspoon finely chopped fresh thyme
- 3 cups crumbled cornbread
- 1/2 cup chicken stock
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 slices bacon (about 1 1/2 pounds)
To make the stuffing: melt butter in a medium skillet over medium heat. When foaming subsides, add in diced bacon and cook until browned, about 5 minutes. Add in onions, celery, cranberries and apple and cook until softened, about 5 to 7 minutes, stirring occasionally. Place bacon mixture in a large bowl along with cornbread, chicken stock, sage, 1 teaspoon of salt, and black pepper. Mix to thoroughly combine.
Create a bacon weave by laying 6 strip of bacon out horizontally side by side. Interlace 6 more pieces of bacon vertically with horizontal bacon, as you would making a lattice-top pie. Repeat with remaining 12 slices of bacon to make a second weave.
Butterfly turkey breasts open and pound out to a square of even thickness. Lay each breast on one bacon weave. Spread half of the stuffing in an even thickness over each of the breasts, leaving about 1/2 an inch edge with no stuffing. Roll tightly into a cylinder with bacon on the outside. Wrap turkey rolls tightly in plastic wrap and place in the refrigerator to firm up, about 1 hour to overnight.
Place turkey on a roasting pan and cook for 40-60 minutes until internal temperature is 165F. Once temperature is reached, remove from oven and rest for 15 minutes to retain moisture.
Apple Cider Donuts
- 2 cups white sugar, divided
- 1 tablespoon ground cinnamon
- 1 1/2 cups apple cider
- 3 3/4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 cup butter, melted
- 2 eggs, lightly beaten
- 1 egg yolk, lightly beaten
- 6 cups vegetable oil for frying
Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
Heat oil in a large pot or deep-fryer to 375 degrees F.
Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters.
Carefully slide doughnuts into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
Even though Thanksgiving is all about the food, plenty will want a drink. Bar manager Jared Sadoian of the Hawthorne in Kenmore Square's Hotel Commonwealth shares recipes for three drinks you can make at home.
- 2 oz. Weller Special Reserve 7yr Bourbon
- 0.75 oz. fresh lemon juice
- 0.75 oz. honey syrup and ginger syrup (split)*
- Shake all ingredients with ice, strain into a coupe glass, no garnish.
- 1 teaspoon fresh cranberry sauce
- 1 small orange slice
- 2 oz. El Maestro Sierra Amontillado Sherry
- 0.75 oz. Combier Orange Liqueur
Muddle cranberries, orange, and Combier in a mixing glass. Add sherry and shake without ice. Pour into a rocks glass, cover with crushed ice. Garnish with grated cinnamon and a small amount of cranberry sauce with a straw.
- 2 oz. Arkansas Black Applejack
- 0.5 oz. Honeycrisp apple cider syrup*
- 2 dashes Angostura bitters
Stir all ingredients with ice, strain into a rocks glass, orange peel garnish.
- Honey syrup is 1:1 clover honey and water
- Ginger syrup is 1:1 fresh ginger juice and sugar (by weight)
- Apple Cider syrup is 2 lbs of chopped apples boiled with 1 lb brown sugar and 1 cup of water until soft, then blended and strained.