Thanksgiving for Four Resources and Recipes

More documents

Recommendations

Info

Jonelle’s Thanksgiving for Four menu:PUMPKIN SOUP WITH HONEY AND CLOVESFeatured in Bon Appétit, October 1995, by R.S.V.P. Le Bec-Fin; Philadelphia, PA. Le Bec Fin was headed by itslegendary chef-founder, Georg Perrier, in this period. Perrier led the restaurant for 40 years.Serves: 8 Prep.Time: 30 minutesIngredients:2 tablespoon (1/4 stick) butter2 large carrots, chopped2 celery stalks, chopped1 large onion, chopped1 2-pound pumpkin peeled, seeded, chopped (about 6 cups), or canned pumpkin6 cups (or more) chicken stock or canned low-salt broth5 whole cloves1/2 cup whipping cream2 tablespoons honeyPreparation:Melt butter in a Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender,about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender,about 25 minutes. Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir incream and honey. Bring to simmer. Season to taste with salt and pepper. Their hint is to swirl a littlecream decoratively into each bowl of soup for an elegant presentation. (Can be made 1 day ahead.Chill. Bring to simmer before serving, thinning with more stock, if desired.)Jonelle’s Adaptations:• Use a whole Hokkaido pumpkin; they are small and readily available• The pumpkin can also be baked first. It adds a richer flavor.• Don’t throw out the pumpkin seeds. Use them: How to Roast Pumpkin Seeds | Minimalist BakerRecipes• Use 3 whole cloves stuck into a slice of celery, so that the cloves can easily be fished out• Use a can of coconut milk instead of whipping cream for vegans and lactose sensitive• I prefer using vegetable broth to chicken broth in this recipe• Most guests eat two portions of this soup! Leftovers freeze well.JONELLE’S FRESH CRANBERRY SAUCEIngredients:1 bag fresh cranberries½ cup sugarPinch salt1 ecological orange, zestedPreparation:1. Rinse the cranberries thoroughly and sort out any that are not good. Drain them.2. Gently heat the drained cranberries over medium heat. They will start to pop as they reach about210 degrees F. Add the sugar, orange zest and pinch of salt at this point and stir.3. Let the sauce break down and bubble. Taste carefully and adjust if necessary.4. The cranberry sauce starts to thicken and will continue to do so as it cools.5. Let cool and then refrigerate.NOTE: if you do not have a zester, take strips of orange peel using a vegetable peeler, scraping off anyof the white pith (it’s very bitter) and slice the orange peel strips finely.
BON APPETIT CORNBREADThis cornbread recipe gets it right. It's easy to cut, not too sweet and holds together.Makes one 13x9" pan (This recipe is easily halved)Ingredients:Nonstick vegetable oil spray (or melted butter)2 cups all-purpose flour2 cups medium-grind cornmeal (or polenta)¼ cup sugar1 Tbsp. baking powder2½ tsp. coarse salt4 large eggs2 cups buttermilk½ cup (1 stick) unsalted butter, melted, slightly cooledPreparation:Step 1: Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal,sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in amedium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients witha wooden spoon until combined. Scrape batter into prepared pan and smooth top.Step 2: Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes outclean, 20–25 minutes. Let cornbread cool slightly in the dish, then cut crosswise into 4 large pieces.Transfer to a wire rack with a large spatula and let cool completely. Cut into small cubes or crumble ifusing for stuffing.Step 3: Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.JONELLE’S BASIC CORNBREAD STUFFINGIngredients:1 cup celery stalks, chopped½ cup celery leaves, chopped½ cup broadleaf parsley, chopped1 large yellow onion, chopped125 grams butter (1/2 block)Combine the following spices in a bowl or jar:1 tablespoon dried sage1 tablespoon dried, crushed thyme1 teaspoon dried marjoram¼ teaspoon dried, crushed rosemary1/8 teaspoon freshly grated nutmeg1 teaspoon regular salta few grinds of black pepper (to taste)Combine in a large bowl:4 cups stale bread cubes or simply oven- toasted brioche bread cubes, challah or baguette cubes1 cup crumbled or cubed cornbread (or more to taste) from Bon Appetit’s recipePrepare one cup of bouillon1 tablespoon Herbamare vegetable bouillon paste (Health food shops and some Irma supermarkets)mixed into 1 cup hot waterPreparation:1. Melt the butter and sauté the first four ingredients over medium heat until limp2. Sprinkle the spice mixture over the sautéed vegetables and heat over medium heat until fragrant…don’t let the mixture burn3. Add the vegetable mixture to the cubed bread/cornbread. Toss gently to combine and coat thebread mixture with the vegetables and spices.4. Sprinkle the bouillon over the mixture, taking care to moisten, but not make the mixture too wet.Otherwise the stuffing will become gummy and pasty. However, don’t be afraid to add more thanone cup of bouillon if the mixture is dry.5. This stuffing can now be baked in a pan at 180 C/355 F for 40 minutes. Keep an eye on it.6. I do not like to stuff the bird because I think it creates a pasty stuffing and slows the cooking time ofthe bird.
Page 1: Jonelle Lemcke, AWC Denmark, offers

Thanksgiving for Four Resources and Recipes

Create successful ePaper yourself

Delete template?

Save as template?