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All-star recipes
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What’s not to love about Thanksgiving? It’s the holiday that revolves around family, friends and food. So much food. We asked several local chefs and bakers to share their favorite holiday recipes. From the classic staples to the non-traditional, we hope some of these recipes will be debuting on your holiday table on November 26.
southern sweet potato pie
Courtesy of Kim Ward, Miss Kim’s Konfections
INGREDIENTS INSTRUCTIONS
1 ¾ cups sweet potatoes (about 5 medium) cooked and mixed; set aside Cream butter and sugar. Add eggs, sweet 3 eggs, slightly beaten potatoes, salt and spices. Add milk, mix well, and pour into unbaked pie shell. 1 ¼ cups sugar ½ stick butter ½ tsp. salt Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake approximately 40 minutes or until knife inserted in center ½ tsp. cinnamon comes out clean. ¼ tsp. nutmeg ¼ tsp. vanilla extract 2/3 cup evaporated milk Prep: 30 min. Cook: 55 min. Total: 1 hr. 25 min. ½ tsp. lemon extract (optional) Serves: 6-8 November 2020 | Limited Magazine 19
thanksgiving cider brine
Courtesy of Chef Manny Martinez, Rob Dob’s Restaurant & Bar
INGREDIENTS
1 gallon apple cider 4 Tbsp. kosher salt ¼ cup brown sugar, packed 1 Tbsp. cracked black pepper 2 bay leaves 1 Tbsp. ground cinnamon 2 Tbsp. granulated garlic 1 Tbsp. granulated onion 1 Tbsp. ground ginger ½ Tbsp. ground nutmeg ½ Tbsp. ground cloves 1 Tbsp. dried orange 1 Tbsp. dried lemon 1 bunch fresh parsley
INSTRUCTIONS TURKEY
In a large container that can hold up to 2 gallons Brine in airtight container or bucket for 6-12 of liquid, add cider, salt and sugar. Using a whisk, hours or overnight in refrigerator. leaf, cinnamon, garlic, onion, ginger, nutmeg, CHICKEN OR PORK SHOULDER cloves, orange and lemon. Stir to incorporate spices, add parsley and onion. Brine in airtight container or bucket for 4 hours or overnight in refrigerator. 1 small Spanish onion, thinly sliced Cook: 0 min. TENDERLOIN OR WHOLE LOIN Total: 10 min. Brine in airtight container or bucket for 2-4 Yields: 1.25 gal. hours or overnight in refrigerator.
Courtesy of Executive Chef Marc Plessis, Epiphany Farms Restaurant
INGREDIENTS Squash Filling:
3 lbs. butternut squash 2 Tbsp. butter, softened 1 tsp. Garam Masala ½ tsp. kosher salt ½ tsp. fresh ground black pepper 2 Tbsp. butter, melted 3 cups Spanish onions, diced small 1½ Tbsp. garlic, chopped ½ Tbsp. Garam Masala ½ tsp. nutmeg ¼ tsp. cinnamon 2 Tbsp. sage, chopped 1 tsp. kosher salt ½ tsp. fresh ground black pepper 1½ cups aged white cheddar, grated 1 cup toasted bread crumbs, fine 1 qt. shredded turkey meat
Pierogi Dough:
1 cup sour cream 4 eggs, lightly beaten ¼ tsp turmeric powder 1 Tbsp. Butter, melted 1 tsp. kosher salt 4 cups all-purpose flour, sifted
Pickled Lemons:
3 Meyer lemons 5 bay leaves ½ tsp. cumin seeds, toasted ½ tsp. coriander seeds, toasted 1 cup kosher salt
Sauce:
½ cup butter 1 cup pecans, toasted and chopped ½ cup sage, roughly chopped 2 Tbsp. pickled lemons, minced ½ tsp. kosher salt ¼ tsp. fresh ground black pepper
turkey & roasted butternut squash pierogi
INSTRUCTIONS
Cut the squash lengthwise, scoop and discard seeds. Place on a baking pan cut side up. Mix the butter, Garam Masala, salt, and pepper and brush on the squash. Bake in a 350-degree oven and cook until tender (about an hour). Peel the skin and pass the squash through a food mill. Allow the mixture to cool down. Heat the oil in a medium sauce pot, and lightly caramelise the onions. Add the garlic, Garam Masala, nutmeg, cinnamon, salt, and pepper. Stir and cook for two more minutes. Add the sage, remove from heat, and allow the mixture to cool down. Combine the turkey meat, squash, onions, cheese, and breadcrumbs. Mix well and adjust seasoning to taste. For the dough, mix together the eggs, sour cream, and turmeric powder. Add in the salt and flour, and then mix until the dough is formed. Allow the dough to rest for a half hour. Roll out the dough thin with additional flour to keep it from sticking. Cut three and a half inch round circles out of the sheets of dough. Place about one tablespoon of filling in the center and then fold the dough over creating a half moon shape. Seal by pressing the edges together with a fork. Reserve covered and refrigerate. Note: Due to the softness of the dough, no egg wash is needed. To pickle the lemons, first cut them lengthwise and juice, reserving the liquid. In a mixing bowl combine all the ingredients and pack in an airtight container. Allow two weeks to pickle. When ready, remove the white pith so that only the yellow skin remains, then mince. To prepare the dish, cook sixteen pierogi in salted boiling water for about five minutes. Meanwhile heat two large pans. In the first pan, add two tablespoons butter. Then add drained pierogi. Sautee them until lightly caramelized on both sides. Remove from pan and reserve hot. In the second pan, add the butter and allow it to brown (do not burn the butter), then add the pecans. When the butter begins to foam, add sage and lemon. Season to taste with salt and pepper. Add and toss the pierogi in the sauce.
INGREDIENTS Cake batter:
2 sticks margarine 1 stick of butter 1 8-oz. whipped cream cheese 3 cups sugar 6 eggs 1/2 tsp. salt 3 cups cake flour (sifted) 1 tsp. vanilla extract 3 tsp. lemon extract A dash of love
Cream Cheese Lemon Icing:
1 stick margarine 8 oz whipped cream cheese 4-5 cups of powder sugar 2 tsp. lemon extract 1 Tbsp. of milk 1 egg white
INSTRUCTIONS Important: Do not preheat oven.
Grease and flour bundt cake pan; Line the bottom of the cake pan with wax paper, set aside. Cream butter and sugar together in a mixing bowl and add cream cheese; add vanilla and lemon flavorings and salt; cream again. Add 3 eggs and 2 cups of flour; mixing well. Add the remaining 3 eggs and now add the last cup of flour. Mix will but do not overmix. Add a dash of love. Spread in prepared pound cake pan, place in COLD oven, and bake for 1 hour and 30 minutes at 325 degrees or until a toothpick inserted in the center of the cake comes out clean. Mix margarine and whipped cream cheese together well. Add lemon extract, egg white and milk. Slowly add powder sugar until smooth and spreadable. This is the best cream cheese lemon icing you will ever taste! Add icing to cooled cake. Nothing but smiles will come your way! This is a light and delicious pound cake that makes your soul dance in a melody of love.
Courtesy of Willie Holton Halbert’s cookbook “Cooking With Love”
“One of my greatest passions is cooking, as I do so with love. It was hard to just select one, so I have included two of the most requested recipes that are sure winners and oh so good. They both are from my cookbook, “Cooking With Love.” Every dish I prepare, I add a dash of love.“
lemon supreme pound cake
southern gumbo
INGREDIENTS
3 large cooked boneless chicken breast halves Salt and pepper 1 tsp. of crushed red pepper ¼ cup vegetable oil 1 lb. smoked sausage, cut into ¼-inch slices ½ cup all-purpose flour 1 stick of margarine 2 packages of gravy mix 1 large onion, chopped 8 cloves garlic minced 2 Tbsp. of fresh cilantro, chopped 1 green bell pepper, seeded and chopped 3 stalks celery chopped ¼ cup Worcestershire sauce 1/3 bunch of flat leaf parsley, stems and leaves, coarsely chopped, plus more for garnish 4 cups chicken broth 3 Tbsp. of tomato paste ¼ cup of red wine (optional) 4 green onions, chopped, and green parts
1 pound medium shrimp, peeled, deveined 2 lobsters, small pieces 2 pound crab legs, small pieces A dash of love Prep: 1 hr. Cook: 45 min. Total: 1 hr. 45 min.
INSTRUCTIONS roux cool. Transfer roux to a large pot and add the Season the chicken with salt chicken and sausage. and pepper. Place the chicken in the oven with ¼ cup of To the large pot add the chopped onions, garlic, water for 45 minutes or until green pepper and celery. Cook for 10 minutes, brown. When the chicken is stirring occasionally. Add Worcestershire sauce, done remove from the oven, crushed pepper, salt and pepper to taste. Add the let it cool and remove the skin small bunch of parsley while stirring frequently, and cut up into cubes. Now for 10 minutes. Add 2 cups chicken broth, gravy take the sausage and cook in mix package mixed with one cup of chicken the vegetable oil in a skillet until browned, then broth, whisking constantly. Bring to a boil over remove sausage onto a paper towel. In a separate medium high heat for 10 minutes. Now add two skillet, add 1 stick of margarine, let it melt over tablespoons of tomato paste and cilantro. If the medium heat and sprinkle 1/2 cup of flour with gumbo is too thick, add a little chicken broth. Now the margarine, cook over medium heat, stirring add green onions, shrimp, lobster (cut up into constantly, until brown, and add 1 cup of chicken cubes), crab legs and chopped parsley and cook broth, stirring constantly for about 3 minutes. Add over medium heat for 3-5 minutes. This gumbo wine (optional but it does enhance the taste of is worth the effort and sure to feed the soul. Now the gumbo) while stirring and let boil. Now let the add a dash of love and serve over rice. November 2020 | Limited Magazine 23
