Down South Thanksgiving Recipes
Thanksgiving is less than a week away and if you haven't finalized your holiday menu, here are a few of our favorite mouthwatering recipes perfect for your Gobble Gobble Day feast!
Brussels Sprouts with Lemon Pangritata
recipe by Culinary Arts Director Don Drake
Chef Drake recommends when buying Brussels sprouts, to look for tight, green little ones for this recipe
1/4 cup olive oil, plus 2 tablespoons, divided
1 clove garlic, minced
1 teaspoon freshly grated lemon zest, plus 1 tablespoon, divided
small pinch of red chile flakes
1 cup breadcrumbs
sea salt and ground black pepper
2 pounds Brussels sprouts
2 tablespoons melted butter
Preheat oven to 375 degrees F.
To make the pangritata, place 1/4 cup olive oil in a heavy-bottomed skillet over medium heat. Add the garlic, 1 teaspoon of lemon zest, chile flakes and breadcrumbs. The crumbs will start to fry and toast. Stir for a couple of minutes until all crumbs are toasted. Remove from heat and season to taste with salt and pepper. Drain on a brown paper bag or absorbent paper.
Rinse the Brussels sprouts. Remove the stems and cut in half. Toss the sprouts with the remaining 2 tablespoons of olive oil and place on a sheet tray, cut sides down. Roast for 25 to 30 minutes—depending on the size—until browned on the sides and tender in the middle. When done place in a large bowl and toss with the pangritata, melted butter and remaining lemon zest. Serve warm.
Heirloom Pumpkin Bisque
recipe by Executive Chef Kelly Franz
1 small-medium heirloom pumpkin, seeded and roasted, flesh removed
3 tablespoons whole butter
1 small diced onion
1 tablespoon roasted garlic purée
3/4 cup rice flour or all-purpose flour
3 cups whole milk
1 cup apple cider
1/4 cup sherry wine
1 orange, juiced
1 tablespoon fresh thyme, picked and chopped
1 tablespoon fresh sage, sliced
2 teaspoons ground nutmeg
pinch white pepper
kosher salt to taste
Preheat oven to 400 degrees F. Cut pumpkin in half and remove the seeds. Lightly coat each side in olive oil and roast for 30 minutes until flesh is soft. Scoop flesh from pumpkin and set aside.
While the pumpkin is roasting... In a 4-quart saucepot, sauté diced onions in butter on low heat until they start to caramelize. Add roasted garlic and flour. Cook flour for 4 to 5 minutes, stirring often, to make a blonde roux. Turn heat up to medium and whisk in cold milk, apple cider, sherry and orange juice. When liquid begins to simmer, add roasted pumpkin and purée with an immersion blender until smooth. Bring soup back up to a simmer and add remaining ingredients. Simmer for 15 minutes on medium-low heat, stirring often, until soup is thick and starch from the roasted pumpkin is cooked out. Adjust seasonings to taste.
Depending on the size of the pumpkin, the soup may be too thick. Just add more milk and/or water to reach desired consistency. Adjust salt accordingly.
recipe by Executive Pastry Chef Mallory Ellis
1 1/2 cups sugar
1 cup butter, melted
4 cups yellow cornmeal
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 cups buttermilk
Preheat the oven to 325 degrees F. In a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until light and thick. Gradually stream in the melted butter. On low speed, add all of the dry ingredients, followed by the buttermilk. Pour into a greased and lined half sheet pan. Bake for approximately 20-25 minutes until golden brown and springs back to touch.