Still planning that holiday menu? Local chefs and shops shared some of their favorite recipes.
Sage & Savory Sweet Potato Bisque courtesy of Savory Spice Shop:
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 x small yellow onion, diced
- 2 x large garlic cloves, minced
- 1 cup frozen corn, thawed
- 1 1/2 lbs sweet potatoes, peeled and diced
- 2 tsp Sage & Savory Stuffing Seasoning, divided
- 2 cups chicken stock
- 2 cups apple juice
- 1/2 tsp white pepper
- 1/3 tsp ground allspice
- 1/3 tsp cayenne
- 1/2 cup heavy cream
- 1 1/2 tsp sea salt
- salt and pepper to taste
Add butter and oil to a large saucepan over medium-high heat. Once the butter foams, add the onion and garlic and sauté until soft, about 3 to 4 minutes. Season with salt and pepper, to taste. Add the corn and cook for 1 more minute. Add the sweet potatoes, chicken broth, apple juice, 2 teaspoons seasoning, white pepper, remaining 1 1/2 teaspoons of salt, allspice, and cayenne. Bring to a boil, reduce heat and simmer until potatoes are fork tender, about 20 minutes. Use an immersion blender and puree the bisque until smooth. Taste for seasoning, then stir in the heavy cream. Rewarm over low heat.
Serve with Sage & Savory croutons. Cube day old French bread and drizzle with olive oil. Dust with 1 tsp. Sage & Savory Stuffing Seasoning per cup of bread. Bake on cookie sheet in 300 degree oven for 10-15 minutes or until crispy and browned.
Yields: 4 cups
Chez Catherine's chef de cuisine C.J. Reycraft Jr. offered an alternative to traditional mashed potatoes.
8 medium sized Yukon Gold Potatoes Scrubbed
8 cloves of garlic peeled
4 shallots, peeled and roughly chopped
Salt and Pepper to taste
In a large bowl, toss potatoes, shallots, garlic, olive oil and salt and pepper. Wrap in foil and bake in a preheated 350 degree oven for 30-40 minutes or until tender when pierced with a knife. Remove from the foil and smash with a potato masher. Adjust seasoning, keep covered and warm.
Chef Jeffrey Rust, owner of Jeffrey's of Westfield, shared his recipe for chocolate pecan pie and the story behind it.
"Jeff hosted his first Thanksgiving dinner the year he finished his education at the Culinary Institute of America," said Jeffrey's manager Steve Williams. "He made this pie as part of a final project at school and decided to make it as a dessert for the holiday. The pie was a huge hit and is now made by Jeff every Thanksgiving."
Chocolate Pecan Pie
*Makes a 9 inch pie.
6 ounces semi-sweet chocolate
2/3 cup evaporated milk
1 ounce softened butter
1 cup sugar
1 ounce bourbon whiskey
2 tablespoons flour
¼ teaspoon salt
1¾ cups chopped pecans
Preheat oven to 375F. Combine chocolate, evaporated milk and butter and melt over low heat. Combine eggs, sugar, flour, bourbon and salt. Combine egg mixture with chocolate mixture and fold in pecans. Pour into unbaked pie shell and bake for 20-30 minutes or until set.
Pumpkin Cheesecake With Whole Wheat Crust courtesy of Panera Bread
- 2 cups whole-wheat bread crumbs
- ¼ cup sugar
- ¼ cup light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- ½ teaspoon salt
- 1 ½ pounds cream cheese, softened
- 1 ½ cups cooked, mashed pumpkin
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Zest of 1 lemon
- 4 large eggs
- 1 cup heavy cream
1. Preheat oven to 500°F. To make the crust, combine the bread crumbs, sugars, butter, and salt in a medium bowl until the bread crumbs are thoroughly coated. Press the mixture into the bottom of a 9-inch spring-form pan.
2. Cream the cheese, pumpkin, sugar, vanilla extract, spices, and lemon zest together. Beat in the eggs, one at a time, then the cream, and blend until smooth (if the batter is still lumpy, you can press it through a sieve). Pour the batter into the prepared pan, place in the oven, and immediately reduce the heat to 325°F.
3. Bake for 45 minutes to 1 hour, or until the filling is set. Cool thoroughly at room temperature before chilling.
CoolVines offered holiday wine recommendations to complement the meal.