Everyone has their go-to recipes for Thanksgiving, and you know what they say, why mess with a good thing? So keep that signature stuffing at the table, but this year, consider pairing it with a Lehua74 for a little bit of island flair.
5 Destination Hotels Chefs from across the country shared their go-to Thanksgiving recipes. From traditional butternut squash soup straight from the Carolina's - to ooey gooey Texas pecan and white chocolate bread pudding from San Antonio, these dishes will add a pop of flavor (and color) to your Thanksgiving table. For more information about restaurants in the Destination Collection, visit Destination Food and Drink
Smoked Turkey Terrine with Puff Pastry and Dried Cherry Gastrique by Chef James Jordan at The Embassy Row Hotel in Washington, D.C.
4 1⁄4 kg smoked turkey breast (2 lb.)
16 2⁄3 shallots, chopped
12 1⁄2 tablespoons brandy
8 1⁄3 cups cream
8 1⁄3 eggs
4 1⁄4 teaspoons cayenne pepper
25 sheets phyllo pastry
0.55 lb butter (2 oz.) or 0.55 lb margarine, melted (2 oz.)
Combine the turkey, shallots, brandy, cream, eggs, and seasoning in a food processor. Brush each sheet of pastry with melted butter and use to line terrine pan. Spoon the turkey mixture into the terrine and cover with the overlapping pastry. Cut slits in the top to allow the steam to escape. Brush with a little beaten egg and bake at 370 degrees for 40 minutes or until cooked.
Dried Cherry Gastrique Ingredients:
1/2 cup sugar
2 tbsp water
1/2 cup cherry wine
1 tbsp cherry wine
1 clove garlic, minced
1/3 cup dried cherries
1/2 tsp dried thyme
1 tbsp sherry pepper sauce
Melt the sugar with the water in a small heavy-bottomed saucepan over medium-high heat. Continue to cook without stirring until the liquid reaches a light blond caramel color, maybe five to eight minutes, swirling gently to help the mixture cook evenly. Add 1/2 cup of the wine all at once, along with the garlic. The sugar will begin to solidify, but don’t fret, just keep stirring. Continue to cook for another three minutes, until sugar is re-dissolved. Add the tablespoon of wine to pan and cook for another two to three minutes, until the mixture is slightly syrupy. Add the dried cherries, thyme, and sherry pepper sauce and cook until the cherries have broken down slightly and the gastrique is the texture of light maple syrup.
Texas Pecan and White Chocolate Bread Pudding by Chef John Zaner at La Cantera Resort in San Antonio, Texas
The Story behind the dish:
The chefs at SweetFire Kitchen thrive on exploring the diverse flavors of each season and in honor of Texas’ state tree, the pecan tree, which was a staple food source for many of the Native Americans who once inhabited in the region, they’ve put a decadent spin on a classic dessert.
2lbs artisan bread
6 cups heavy cream
1 ½ cups granulated sugar
12 egg yolks
1 ½ cups white chocolate
2 cups chopped pecans
Dice artisan bread and place in a well-buttered casserole dish. Heat heavy cream and sugar and bring to a boil. Once the cream and sugar mixture is boiling, remove from the heat and add egg yolks one at a time to the mixture. Once incorporated, mix white chocolate and pecans and pour mixture over diced bread to soak for 15-20 minutes. Place casserole dish in baking dish and fill halfway with hot water, then bake at 325 degrees for 45 minutes or until pudding is browned and set.
Lehua74 Holiday Cocktail by Ka’ai Fong at Ka’ana Kitchen in Maui, Hawaii
The Story behind the cocktail:
The name Lehua74 was partly inspired by the blossoms of the lehua trees grown on the same elevation of MauiWine’s Ulupalakua Vineyards. The 74 reflects back on the year 1974 when MauiWine was established.
½oz. Macadamia nut orgeat
½oz. Fresh lemon juice
½oz. Fresh pineapple juice
3oz. Hula o Maui pineapple sparkling wine
Lemon twist garnish
Mix the first four ingredients in a shaker, pour inside the glass. Top off with the Hula o Maui sparkling wine and garnish with a lemon twist. Hula o Maui is made with 100% sweet Maui Gold pineapples.
Roasted Butternut Squash Soup by Executive Chef Robert Frederick at Wild Dunes Resort in Charleston, South Carolina
Ingredients: Step 1
5 lbs. Butternut Squash, Cubed
Canola/Extra Virgin Olive Oil Blend 90/10
Ingredients: Step 2
1Qt. Heavy Cream
1/4lb. Butter, Unsalted
Add cream to pot/kettle and slowly melt butter into cream whisking constantly. After heated add the roasted squash and allow to simmer for 15 minutes. Thin out with water.”
Ingredients: Step 3
*tt = to taste
tt Kosher Salt
½ cup Brown Sugar
tt Ground Black Pepper
Puree the potatoes in the cream with the immersion blender. Add spices. Continue to simmer.
1/4 lemon, juiced
1/4 Bottle Spiced Rum
Add lemon juice and rum to soup. Adjust seasoning as needed. Allow to simmer until soup has slightly thickened and has gained a light color from the squash.
Curried Carrot and Apple Spiced Yogurt with Candied Pumpkin Dust by Executive Chef Jason Friendy at Resort at Squaw Creek in Lake Tahoe, California
2 tbsp butter
1 cup chopped onions
1 tsp curry powder
1 tsp kosher salt
1/4 tsp white pepper
16 oz vegetable stock
2 lb carrots, peeled and cut into large dices
2 apples peeled and cut into large dices
2 tbsp lemon juice
2 tbsp plain yogurt
¼ tsp of toasted coriander seeds
2 tbsp chopped candied pumpkin seeds to make pumpkin dust
Sweat onions with butter and add curry powder. Season with salt/white pepper and cook for 5 minutes. Add carrots and apples and cook till they are soft. Add vegetable stock and lemon juice and cook mixture for 30 minutes. Blend with a food processor and toast coriander seeds in a sauté pan and then grind in a coffee grinder before adding to yogurt. Serve in a warm bowl with dollop of spiced yogurt and top with candied pumpkin dust.