Crescent Cornucopia
Thanksgiving Recipes
Thanksgiving Recipes
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CRESCENT<br />
CORNUCOPIA<br />
2018
BUTTERNUT SQUASH BISQUE<br />
INGREDIENTS<br />
4.5 pounds Butternut Squash<br />
1 cup Celery<br />
½ cup Carrot<br />
½ cup Yellow Onion<br />
1 ½ quarts Chicken Stock<br />
½ cup Honey<br />
½ cup Heavy Cream<br />
Salt to Taste<br />
• Half and de-seed the squash. Rub with olive oil and place on a<br />
sheet cut side down and Roast in the oven at 350, until tender.<br />
Remove from oven and cool.<br />
• In a stock pot, put ¼ cup of canola oil and heat. Sauté the<br />
celery, onions and carrots until tender. Add the chicken stock.<br />
• Scoop out the meat of the squash and add to the stock pot.<br />
Bring to a boil.<br />
• Using an immersion blender, blend your soup until smooth.<br />
Strain through a chinois.<br />
• Put the strained soup back into the stock pot. Bring soup to a<br />
boil for 2 minutes. Taste and adjust seasoning.<br />
• Remove soup from heat. Add the Honey and Heavy Cream.<br />
6 Servings<br />
Recipe by: Executive Chef Jay Hunter, Horseshoe Bay Resort, TX
NEW ENGLAND CRANBERRY & ORGANIC SWEET<br />
POTATO SALAD WITH GOATS MILK FETA<br />
• Preheat oven to 400°. On a large rimmed baking sheet, toss<br />
sweet potatoes and red onion in oil then season with salt and<br />
pepper.<br />
• Distribute them evenly on sheet in a single layer. Bake until<br />
tender, about 20 minutes. Let cool for 10 minutes then transfer<br />
to a large bowl.<br />
• Meanwhile, make dressing: In a small bowl or in a medium<br />
liquid measuring cup, whisk together vinegar, mustard, honey,<br />
and spices. Gradually pour in oil, whisking constantly until<br />
emulsified. Season with salt and pepper.<br />
INGREDIENTS<br />
3 large organic sweet potatoes,<br />
peeled and cubed (about 2 lb.)<br />
1 small red onion, thinly<br />
sliced into half moons<br />
2 tbsp. California extra-virgin<br />
olive oil<br />
Kosher salt & Freshly<br />
ground black pepper<br />
1/2 c. dried New England<br />
cranberries<br />
1/2 c. crumbled goats milk feta<br />
1/4 c. freshly chopped parsley<br />
For the dressing<br />
2 tbsp. organic apple cider vinegar<br />
1 tbsp. Dijon mustard<br />
1 tbsp. raw honey<br />
1/2 tsp. ground cumin<br />
1/4 tsp. ground paprika<br />
1/4 c. extra-virgin olive oil<br />
• Toss sweet potatoes with dressing, cranberries, feta, and<br />
parsley. Serve warm or at room temperature.<br />
6 Servings<br />
Recipe by: Chef Garcia
INGREDIENTS<br />
1 lb. Peeled and Shaved Shallots<br />
2 cups Canola Oil<br />
2 tsp. Soy Sauce<br />
1 1/2 lb. Button Mushrooms<br />
1 Lemon<br />
2 cups Chicken Stock<br />
1 1/2 cups Heavy Cream<br />
2 tbsp. Butter<br />
2 Garlic Cloves Minced<br />
1/4 cup Flour<br />
2 lb. Fresh Green Beans, trimmed<br />
and cut in half<br />
GREEN BEAN CASSEROLE<br />
• Cook shallots in oil on high heat continuously stirring for<br />
approx. 10 minutes or until crispy, remove from oil and allow to<br />
drain on paper towels.<br />
• Rough chop the mushrooms.<br />
• Add butter and 2 tablespoons oil to a pan, on high heat allow<br />
butter to melt and add mushrooms. Cook approx. 5 minutes until<br />
liquid evaporates.<br />
• Add garlic and sauté approx. 1 minute . Add flour, stir into<br />
mushroom mixture until blonde.<br />
• Add chicken stock and heavy cream while constantly mixing.<br />
Cook until thickened.<br />
• Blanch green beans in boiling water.<br />
• Mix cooled green beans with mushroom sauce. Top with fried<br />
shallots and bake at 350 for approx. 15 minutes.<br />
Recipe by: Executive Chef Matthew Schneider, Double Tree by<br />
Hilton Newark Airport, New Jersey
MOUTHFUL MASHED POTATOES<br />
• In a sauce pan cover cut potatoes with water, boil on medium<br />
heat until fork tender aprox 15 minutes<br />
• In a sauce pan heat butter and cream until simmering<br />
• Drain potatoes in put back in same pot<br />
INGREDIENTS<br />
5 lb. Yukon Gold Potatoes, Peeled and<br />
Roughly chopped<br />
1/4 cup Melted Butter<br />
3/4 cup Heavy Cream<br />
1 pkg. Garlic Herb Boursin Cheese<br />
Salt and Pepper to Taste<br />
• Mash the potatoes until smooth. Add boursin cheese, heavy<br />
cream and butter<br />
• Mix the potatoes until smooth, add salt and pepper to taste<br />
Recipe by: Executive Chef Matthew Schneider, Double Tree by<br />
Hilton Newark Airport, New Jersey
INGREDIENTS<br />
1 18lb Turkey<br />
1/4 Stick of Butter<br />
5 oz. Jerk Seasoning<br />
1 Small Onion<br />
2 Stalks Celery<br />
1/2 Carrot<br />
5 Garlic Cloves<br />
5 Springs Thyme<br />
5 Springs Oregano<br />
5 Springs Parsly<br />
10 oz. Your Choice of Cranberry Sauce<br />
3 oz. Mango Chutney<br />
JAMAICAN JERK TURKEY WITH<br />
MANGO CRANBERRY SAUCE<br />
For the Turkey<br />
• Preheat oven to 450 degrees. Leave butter out to soften. Once butter is<br />
soften, mix with Jerk seasoning.<br />
• Peel onion and carrot. Chop onion, carrot and celery into 1 inch pieces.<br />
• Place the carrot, celery, onion, parsly, oregano, thyme and garlic into the<br />
turkey cavity. Be sure to leave some room in the cavity for the turkey to<br />
breath during cooking.<br />
• Pat the turkey dry. Take soften butter and massage entire turkey. Place<br />
turkey in roasting pan (preferably one with a V-shaped roasting rack).<br />
• Place turkey in oven and roast until skin is brown. Approx 30 - 45 minutes.<br />
• Once turkey is nice and brown, remove turkey from oven. Turn oven down<br />
to 350 degrees and place tinfoil over the breast and continue cooking. Wait<br />
until breast reaches an internal tempature of 161 degrees and the thigh<br />
reaches 175-180 degrees. Approx 2.5 hours.<br />
• Remove turkey and let rest for 20 minutes before serving.<br />
For Mango Chutney<br />
• Mix both ingredients together gently.<br />
Recipe by: Executive Chef Julius Brown, Newport Beachside, FL
INGREDIENTS<br />
1 18lb Turkey<br />
1/4 Stick of Butter<br />
5 oz. Jerk Seasoning<br />
1 Small Onion<br />
2 Stalks Celery<br />
1/2 Carrot<br />
5 Garlic Cloves<br />
5 Springs Thyme<br />
5 Springs Oregano<br />
5 Springs Parsly<br />
10 oz. Your Choice of Cranberry Sauce<br />
3 oz. Mango Chutney<br />
JAMAICAN JERK TURKEY WITH<br />
MANGO CRANBERRY SAUCE<br />
For the Turkey<br />
• Preheat oven to 450 degrees. Leave butter out to soften. Once butter is<br />
soften, mix with Jerk seasoning.<br />
• Peel onion and carrot. Chop onion, carrot and celery into 1 inch pieces.<br />
• Place the carrot, celery, onion, parsly, oregano, thyme and garlic into the<br />
turkey cavity. Be sure to leave some room in the cavity for the turkey to<br />
breath during cooking.<br />
• Pat the turkey dry. Take soften butter and massage entire turkey. Place<br />
turkey in roasting pan (preferably one with a V-shaped roasting rack).<br />
• Place turkey in oven and roast until skin is brown. Approx 30 - 45 minutes.<br />
• Once turkey is nice and brown, remove turkey from oven. Turn oven down<br />
to 350 degrees and place tinfoil over the breast and continue cooking. Wait<br />
until breast reaches an internal tempature of 161 degrees and the thigh<br />
reaches 175-180 degrees. Approx 2.5 hours.<br />
• Remove turkey and let rest for 20 minutes before serving.<br />
For Mango Chutney<br />
• Mix both ingredients together gently.<br />
Recipe by: Executive Chef Julius Brown, Newport Beachside, FL
PUMPKIN PIE<br />
• Put Pumpkin Puree in a large stainless bowl.<br />
• Mix and Sift Sugar, Salt and all Spices together over the<br />
Pumpkin Puree.<br />
• Whisk the mixture using a hand whisk until smooth.<br />
• Whisk in the beaten Eggs until evenly mixed and smooth.<br />
INGREDIENTS<br />
1 lb. Pumpkin Puree<br />
6 oz. Granulated Sugar<br />
1 Pinch Salt<br />
1 tsp. Ground Cinnamon<br />
1/2 tsp. Ground Ginger<br />
1 pinch Ground Gloces<br />
3 Large Eggs<br />
24 oz. Evaporated Milk<br />
• Whisk in the Evaporated Milk<br />
• Pour the pumpkin pie filling in to the pre-baked pie shell<br />
• Bake pies at Pre-Heated 350 degree oven for 15 minutes.<br />
• Reduce the temperature to 320 degrees and bake for another<br />
20-30 minutes or until it is firm and done.<br />
Recipe by: Pastry Chef Joey Norombaba, Horseshoe Bay Resort, TX
BEVERAGE PAIRINGS<br />
SPARKLING WINE<br />
Nothing says “special occaision” quite like bubbles. Serve a flute<br />
or two as a starter as guests are arriving. If you’re serving a<br />
sparkiling wine with dinner, be sure it’s a dry wine labled Brut<br />
and not a sweet sparkling wine, such as Italy’s Asti Spumante.<br />
WHITE WINE<br />
Consider white wines that are refreshing, tangy, and<br />
fruity, a Viognier, Chenin Blanc or a dry or sweet<br />
Riesling<br />
RED WINE<br />
Yes, you can serve red wine with turkey. You may not<br />
want to serve Cabernet because it is generally too tart<br />
and high in tannins to match well with turkey, but you<br />
can serve a lighter red. Red wine has long been the<br />
holiday wine of choice for Thanksgiving because its light<br />
berry brightness contrasts well with the heartiness of the<br />
traditional menu. Consider any of the following:<br />
Cline 2017 Viognier, North Coast<br />
Or<br />
Joseph Fritsch 2017 Schlossberg Grand Cru Riesling<br />
(Alsace)<br />
2016 Beaux Frères Pinot Noir - Les Cousins Oregon<br />
Or<br />
J.J. Vincent 2015 Juliénas Beaujolais<br />
*If Beaujolais Nouveau has been released always grab a bottle<br />
or two to try this limited time release!
CRESCENT<br />
CORNUCOPIA<br />
2018
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