Turkey Day is upon us, and an abundance of families will be cooking fall-centric dishes at home tomorrow. In case you’re looking to scrounge up some last-minute Thanksgiving recipes, here are a few offerings from a handful of talented Texas chefs.

Roasted Pumpkin Soup with Absinthe Crème Fraîche from Jason Dodge of Péché 

For the soup:
½ medium-sized sugar pie pumpkin, peeled and cut into 2-inch cubes
2 shallots, peeled and quartered
3 cups chicken stock
¼ cup maple syrup
2 sprigs fresh thyme

In a large bowl toss pumpkin with thyme, salt and pepper, and shallots in olive oil until thoroughly coated. Place on a medium sheet tray. Roast at 400 degrees until slightly caramelized. Let cool before handling. Heat stock to a simmer and add pumpkin, shallots, and maple syrup. Transfer to a blender and puree until smooth. Adjust seasoning to taste.

For the crème fraîche:
1 cup crème fraîche
½ cup Pernod Absinthe

Reduce absinthe by ½ cup in a small sauté pan over high heat. Fold into crème fraiche. In a serving bowl, ladle soup and spoon crème fraiche on top. Garnish with pumpernickel or Pecorino Romano croutons.

Maple Bread Pudding from John Bates, chef/owner of Noble Pig Sandwiches

“The reason I love bread pudding is because it reminds of the holidays. It is good in so many ways and reminds me of family,” Bates says.

Maple Bacon Bread Pudding
loaf day-old bread
6 cups half and half
1 cup sugar
1 cup maple syrup
¾ teaspoon breakfast sausage, cured
9 whole eggs
3 egg yolks
1 ½ cups bacon, crumbled and crispy

Dice your bread. In a pot add half and half, sugar, maple syrup, and breakfast sausage. Bring the milk up to a simmer and allow the sugar to dissolve and infuse the flavors. In a mixing bowl, add whole eggs and egg yolks. Mix together the eggs and temper the hot milk into eggs. Pour hot custard base over the diced bread and bacon. Allow to soak for thirty minutes and then pack into mason jars. Put jars into a water bath and bake until set in a 350-degree oven. Approximately 45 minutes.

Apple Cheddar Pie from Janina O’Leary, executive pastry chef of TRACE

Cheddar-Cheese Tart shell
1/2 teaspoon salt
1 1/3 cups all-purpose flour
1/2 cup unsalted butter, cubed
3/4 cup grated sharp cheddar cheese
3 tablespoons cold water

Crumble topping:
1/3 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup grated sharp cheddar cheese

Apple Pie Filling:
6 cups cored, peeled, and thinly sliced crisp apples
1 teaspoon finely grated lemon zest
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
pinch nutmeg
1 teaspoon ground allspice

Crust: In a large bowl or food processor  combine flour and salt. Add the butter and, using a pastry cutter, two knives, or your hands, cut the butter into the flour until the mixture resembles coarse meal. Add grated cheese and toss. Add cold water, by the tablespoon, until a rough dough forms. Gather dough into a ball, flatten into 3/4-inch-thick disk, and tightly wrap in plastic. Refrigerate for 30 minutes. Roll out the dough into an 11-inch circle about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Turn overhanging dough under itself to form an edge along the top of the pan, and crimp edges. Chill for 30 minutes. Preheat oven to 375 degrees. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned — about 15 minutes.

Filling: Add cut apples to a large bowl and toss with lemon juice and zest. In a small bowl, mix sugar, flour, cinnamon, salt, nutmeg, and allspice. Sprinkle the spice mixture over the apples and toss to mix thoroughly. Spoon the apples into the prepared crust.

Crumble topping: In a small bowl using a fork, toss flour, brown sugar, butter, and grated cheddar cheese. Sprinkle the top of the pie with crumble mixture. Place pie in the middle of the oven and bake until the topping is golden brown — 50 to 60 minutes. Cool on a rack. Serve warm or at room temperature.

Sullivan’s Thanksgiving Eggs Benedict from Thomas Dritsas, corporate executive chef at Sullivan’s Steakhouse

“The Thanksgiving Eggs Benedict is a fun way to repurpose your leftover turkey into a uniquely delicious dish for the whole family to enjoy the next morning,” Dritsas says.

Thanksgiving Eggs Benedict
1 English muffin, split
2 ounces gravy
2-4 ounces turkey slices
2-4 ounces stuffing
2 cups water
1 teaspoon white vinegar
2 jumbo eggs (for poaching)
3 ounces cranberry sauce

Start by heating the turkey, stuffing, and gravy in a microwave until warm throughout. Split the English muffin, then toast and place on a warm plate or platter of choice. Divide stuffing with an ice cream scoop or large spoon and place on top of each side of the English muffin. Top stuffing with slices of reheated turkey and press down on stuffing to level out so the egg will sit on top of the turkey properly. Bring the water and vinegar to a simmer in a small saucepot. Crack 2 eggs, then drop into the simmering water and poach for 2-4 minutes depending on how you like your eggs done. Remove the eggs with a slotted spoon and drain well on a paper towel to remove liquid. Set one egg on top of the turkey that is on each side of the toasted English muffin. Ladle approximately 1 ounce of gravy over each poached egg. Spoon the cranberry sauce on the plate accompanying the Benedict. Serve immediately.

Braised Short Rib from Olivier Ciesielski, chef of  L’Olivier Restaurant & Bar

“This dish reminds me of my childhood in Burgundy, France. It’s a simple, very rustic dish that my mother used to cook. We ate a nice braised meal almost every week during autumn and the winter,” Ciesielski says.

Braised Short Rib
5 pounds boneless beef short ribs, cut crosswise into 2 inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
5 medium carrots, peeled and chopped
1 celery stalk, chopped
3 tablespoons all-purpose flour
4 whole tomatoes, crushed
4 sprigs fresh thyme
2 sprigs rosemary
1 fresh or dried bay leaf
1 head of garlic, halved crosswise
3 ounces of red wine
5 cups beef stock (demi-glace)
Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large heavy pan oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate and reserve.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are caramelized, about 5 minutes. Add flour and tomatoes; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, and then add short ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer for 5 minutes. Add all herbs to pot along with garlic and beef stock.  Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender,  about 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in plate with the potato tart with sauce spooned over.

Green Bean Bundles from Patrick Russell, chef of MAX’s Wine Dive Dallas

Green Bean Bundles
Yields 25-30 bundles
2 pounds fresh green beans
1 pound applewood-smoked bacon—thick cut is best
1 cup brown sugar
1 stick butter
1 cup soy sauce
2 tablespoons Worcestershire sauce
1 orange
1 garlic clove, finely chopped

Clean green beans by clipping the tip and tails, and removing the string.  Bring salted water to a boil in a large pot. Once boiling, take the green beans and cook for 3 minutes; strain and shock in ice water to cool, repeat until all green beans are cooked. Strain green beans from ice water. In a new pot, boil butter and brown sugar; add soy sauce, garlic, and the juice of one orange and boil for 3-5 minutes more. Take the bacon and cut the strips in half. Wrap 5-7 green beans per each half, and place into a deep baking pan. Pour sauce over green beans, and let sit overnight. Bake at 350 degrees for 15 minutes until bacon is rendered and crispy.

Turkey Gravy from Christina Lee, chef of Central Market Cooking School in Austin 

“I love this recipe because it is easy, tasty, and versatile. I use it to make turkey pot pies, turkey and dumplings, and baked turkey and rice casserole.  It’s also delicious on mashed potatoes,” Lee says.

Easy Turkey Gravy
yields 4 cups
4 tablespoons unsalted butter, room temperature
4 tablespoons all-purpose flour
3 cups hot turkey stock
1 tablespoon each of parsley, thyme, sage, and oregano
Kosher salt and freshly ground black pepper

In a medium pot, melt the butter and add the flour.  Whisk continuously until a blond roux has been achieved, about 5 to 6 minutes. Add the hot turkey stock 1 cup at a time, whisking to incorporate into the roux. Add the herbs and season with salt and pepper to taste.

Butternut Squash Cheesecake from Michelle Antonishek, executive pastry chef of Bar Mirabeau

Antonishek says this dessert is extra special to her because she made it for husband, Bar Mirabeau’s Executive Chef Bill McGrory, the day Bill asked Michelle to marry him.

Crust
2 cups graham crackers
1 cup brown sugar
1/2 teaspoon salt
1 cup butter, melted

Mix all ingredients together and line cheesecake pan. Bake at 325 degrees for 10 minutes or until golden brown.

Cut two butternut squash in half and place on pan lined with water.  Bake until butternut squash is tender and soft. Scoop out the squash and place in a blender and puree until smooth.Hang in cheesecloth to drain the excess water and moisture.

Butternut Squash Cheesecake
1 pound cream cheese
4.5 ounces sugar
12 ounces squash puree
1 tablespoon cinnamon
1.5 teaspoons nutmeg
1/2 vanilla bean
1/4 teaspoon cloves
6 eggs

Cream the cream cheese, sugar, and spices until smooth on low speed. Add the squash and mix until smooth on slow speed. Add the eggs one at a time scraping after every other egg. Strain and bake in a water bath at 275 degrees until set. (Depending on size: large 10″ cheesecakes, approximately take 1-1.5 hrs.) Serve with whipped cream and candied pecans.

Roasted Green Chile Pecan Dressing from Joe Synatschk, executive chef of Central Market Fort Worth

“This dressing is spicy and crunchy, and pairs well with turkey or pork at Thanksgiving,” Synatschk says.

1 8×8 pan cornbread, crumbled
1 small loaf crusty bread, cubed
3 poblano or hatch chiles, roasted, peeled, seeded, and diced
1-2 jalapeño peppers, roasted, peeled, seeded, and diced
1 cup sweet corn kernels
3/4 cup pecan pieces, toasted
1/2 cup celery, diced
1/2 cup onion, diced
2-3 cups chicken stock
3 tablespoons butter
2 eggs
1/4 cup cilantro, chopped
salt and black pepper, to taste.

Allow breads to sit and dry out a bit. Char jalapeños and poblanos. Allow to sit in a bowl covered with plastic for 5 minutes. Peel, seed, and chop peppers, reserving some jalapeño to adjust for spiciness to taste. In a large sauté pan, sweat onions and celery in butter until tender. Add corn and sauté until warmed through.

In a large bowl, combine crumbled corn bread, cubed bread, chile mixture (some reserved), onion mixture, pecans, and half the stock. Stir well to combine. Season with salt and pepper. Add more stock as needed for desired texture. Taste for spiciness, add more chiles as necessary. Stir in beaten eggs and cilantro and place in a large baking dish. Bake at 375 degrees for 30-40 minutes, until set and at an internal temp of 160.

Aji Ham from Rene Ortiz, executive chef of Sway and La Condesa

Whole roasted spiral cut ham from local butcher
Aji dijon glaze (recipe below)
canned pineapple rings
maraschino cherries
toothpicks

Aji Glaze
1 cup dijon mustard
2 cups local honey
1/2 cup Aji Amarillo paste (Peruvian yellow chili found at Mexican food markets)

Glaze method: Place ingredients into a pot and bring to a boil, reserve with a brush to glaze the ham.

Place the ham onto roasting rack. Add the decorative garnish with pineapple first, then the cherry, and stab them with toothpick. Heat the oven to 375 degrees and start the process of basing with the Aji glaze. While the ham is cooking, occasionally add some of the sweet glaze to it. Once the ham is up to temp and the glaze is starting to caramelize, the ham is ready to come out of the oven.

Apple Pie from Laura Sawicki, executive pastry chef of Sway and La Condesa

Pie dough
yields one double crust pie
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons sugar
8 ounces unsalted butter, diced
about 1/2 cup ice water

In a food processor, mix flour, salt, and sugar together. Pulse to evenly distribute. Add the cold, diced butter and pulse several times until the pieces are small and pea-like. Do not over mix! Pulse in the ice water a little at a time, adding up to 1/2 cup, if needed. Pulse until it just comes together. Turn onto a floured table and very gently knead the dough once or twice to bring all the flour together. Dough should be shaggy and loosely incorporated. Divide the dough into two pieces and form into a flattened round disk. Wrap dough and place in refrigerator overnight.

Filling:
7-8 apples
juice and zest of half a lemon
1 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground ginger
pinch of fresh grated nutmeg
2 tablespoon all-purpose flour
pinch of salt
2 teaspoons unsalted butter

Peel and slice the apples 1/4-inch thick. Toss the apples in a large bowl with all ingredients except the butter. Allow to macerate 5 minutes. When ready to assemble the pie, roll one piece of dough 12-14″ and place into the bottom of a pie tin. Trim the edges so there is a slight overhang. Place all the apples into the pie and dot the filling with butter. Roll remaining piece of dough slightly larger than the first. Fold in half and place over the filling. Unfold the dough to cover the pie completely. Gently tuck the edges of the dough into the pan, pulling the top dough over the bottom. Crimp the edges of the pie and place in the freezer about 30 minutes to firm up. The pie can remain frozen at this point.

Egg wash: Whisk together 1 egg, pinch of salt, and 1/2 teaspoon water

Brush the entire top of the pie with egg wash. Sprinkle liberally with sugar. Cut vent holes in the top of the pie in a decorative manner. This is crucial to allow steam to release. Bake at 400 degrees for 10 minutes, then turn the oven down to 350 degrees and continue to bake for at least one hour. If the pie is getting too dark, turn the oven down to 325 degrees or wrap the edges in aluminum foil. Allow the pie to cool completely before eating.

Tagged: Aji Ham, Apple Cheddar Pie, Apple Pie, austin, Bar Mirabeau, Central Market, Christina Lee, Eggs Benedict, green beans, Houston, Janina O’Leary, Jason Dodge, Joe Synatschk, L'Olivier, la condesa, Laura Sawicki, MAX's Wine Dive, Michelle Antonishek, Noble Pig, Olivier Ciesielski, peche, recipes, Rene Ortiz, Sullivan’s Steakhouse, Sway, texas, Thanksgiving, Thomas Dritsas, turkey gravy

OpenTable, an online restaurant reservation and review system, recently announced the honorees of the 2012 Top 100 Restaurants with the Most Notable Wine Lists in the United States. The list was determined by the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants. According to OpenTable’s press release, American fare restaurants dominated the majority of the list.

Wine wall at MAX’S Wine Dive in Austin.

Five Texas restaurants – Block 7 (Houston), MAX’S Wine Dive (Austin), MAX’S Wine Dive (San Antonio), Mercy Wine Bar (Dallas), and The Tasting Room (Houston) – were featured on the list.

“We were thrilled to learn that three of our locations were honored by OpenTable diners and recognized as having some of the top wine lists in the country. Our company vision statement is ‘To revolutionize the wine experience,’ and our teams work diligently to provide the best possible products from around the world at the lowest prices in the marketplace – both for on-premise consumption and for take-home retail sale,” Jonathan Horowitz, chief brand officer of Lasco Enterprises, LLC, told TEXAS MONTHLY. “We say ‘Thank you’ to all our guests and to OpenTable for this recognition.”

Lasco Enterprises, LLC is the parent company of MAX’S Wine Dive and The Tasting Room.

Tagged: austin, Block 7, Houston, Layne Lynch, MAX's Wine Dive, Mercy Wine Bar, san antonio, texas wine, The Tasting Room

Fall is upon us and you know what that means: pumpkins! Yes, these orange gourds are already making their way into local farmers markets and Texas restaurants. I’m pretty crazy about pumpkins and the eclectic culinary creations they inspire, so I decided to reach out to a number of Texas chefs and see what pumpkin dishes they’re planning to put on their fall menus. There were some many gourmet creations hailing from Dallas, Austin, and Houston that I had no choice but to divide this story into two parts. Check back tomorrow for more pumpkin dishes you can make at home.

TRACE‘s Pumpkin Beignets
Brioche
3 ½ cups all-purpose flour
3 ½ cups pumpkin flour
1 ½ tsp salt
⅓ cup sugar
1 ⅓ tsp instant yeast
9 tbsp cold butter, cut into chunks
3 eggs
½ cup milk
⅓ cup water

TRACE’s Pumpkin Beignets

Combine yeast, warm water, and a pinch of the weighed out sugar in a bowl and let sit while you weigh out the rest of ingredients. Combine the rest of the dry ingredients into a mixing bowl, gradually adding the eggs and yeast mixture. Add the butter and let it incorporate for about 15 minutes until the mixture is smooth and forming a ball shape. Put into greased bowl and let double in size. Refrigerate for 2 hours and cut into desired shape. Fry at 375 degrees for about two minutes. Serve warm.

Pumpkin Filling
1 cup pureed pumpkin
1 tsp cinnamon
1 tsp cardamom
1 egg
2 tbsp brown sugar
1 pinch salt
1 cup whipped cream

Combine the first 6 ingredients and lightly fold in whipped cream. Pipe into doughnuts after fried but while still warm.

W Hotel‘s Pumpkin Spice Martini
1 ½ oz vanilla vodka
½ oz Pinnacle Whipped Cream Vodka
½ oz Bailey’s Irish Cream
½ oz pumpkin spice liqueur
1 tsp vodka whipped cream

W Hotel’s Pumpkin Spice Martini

Combine the liquid ingredients into a shaker glass with big ice cubes. Shake and strain into a chilled martini glass and garnish with a teaspoon of vodka whipped cream sprinkled with a touch of cinnamon and nutmeg. Serve with a small number of roasted pumpkin seeds to balance the experience.

bolsa‘s Spiced Pumpkin Panna Cotta
1 ¼ cup milk
3 ½ sheets gelatin
1 ¼ cup heavy cream
1 cup pumpkin puree
½ cup sugar
¼ tsp cinnamon
1/8 tsp nutmeg

bolsa’s Spiced Pumpkin Panna Cotta

Set the gelatin sheet in an ice water bath. Blend together the milk, pumpkin, sugar, cinnamon, and spices until they reach a smooth consistency. Pour pumpkin mixture into a saucepan and bring to a simmer. Once the mixture is up to heat, take the gelatin sheets out of the ice bath, squeeze out the liquid, and set into the pumpkin puree mixture. Stir until all of the gelatin has dissolved. Pour in the heavy cream to finish. Ladle liquid into six 5-ounce ramekins. (The ramekins should be sprayed with non-stick cooking spray). Chill the panna cotta until set – about 6-8 hours – and serve with cranberry sauce or top with whipped cream.

Farmhouse Delivery‘s Sausage and Risotto Soup Baked in a Pumpkin

Sausage and Risotto Soup Baked in a Pumpkin. Photo taken by Marshall Wright.

1 small pumpkin
olive oil
salt & pepper
1-2 cups cooked risotto (just about any flavor works)
4-6 smoked or sundried tomatoes
¼ – ½ cup cooked meat (sausage or chicken is best)
2 cups chicken stock
4 tbsp cream

Preheat oven to 350. Cut top off pumpkin and reserve. Scoop out seeds and filaments, leaving flesh in place. Rinse seeds and toast if desired, or discard. Rub pumpkin inside and out with olive oil, salt, and pepper. Soak dried tomatoes in warm water until softened and dice. Add to pumpkin cavity along with remaining ingredients, and check for seasoning. Replace pumpkin lid, place in small casserole dish and bake uncovered until cooked. To serve, place in a large bowl and ladle out soup along with scoops of cooked pumpkin.

MAX’S Wine Dive‘s Pumpkin Hummus

MAX’S Wine Dive’s Pumpkin Hummus

La Condesa’s Habanero Pumpkin Puree

Carnitas
2 pork shoulders (brined in salt water for 12-18 hours)
4 quarts of pork fat or duck fat

Cut the shoulder into 2-inch pieces and place in salt water solution and hold in refrigerator. After the brine has reached time, rinse the meat and pat it dry. Place in a deep pan or large pot, cover with fat, cover with foil and place in a 300 degree oven for 3 ½ hours.

Pumpkin Escabeche, pickled vegetables
diced pumpkin
cauliflower
Spanish onion
habanero

Once the carnitas are tender and ready, let them cool to room temperature. For pick-up and plating, sear the carnitas to crispy. Once the carnitas are crispy and seasoned, place a spoonful of the puree on your plate, place the carnitas on top, and garnish with escabeche and toasted pumpkin seeds (or pepitas). Optional: use some pumpkin seed oil as well for a more rich flavor. Serve hot with a side of corn tortillas, cilantro, and lime wedges.

The Carillon‘s Pumpkin Soup with Chorizo, Spiced Crema, and Herb Oil
2 large pumpkins, peeled and diced
2 garlic cloves, peeled and chopped
½ large yellow onion, chopped
1 tbsp molasses
1 tsp maple syrup
¼ lb Mexican-style chorizo
½ cup heavy whipping cream
½ tsp cinnamon
½ tsp nutmeg
1 tsp confectioners sugar
¼ cup canola oil
¼ cup fresh parsley, chopped
¼ cup chives, chopped

Soup: In a large pot, sauté onion, garlic, and a pinch of salt until they have just a bit of color. Add pumpkins and just enough water to cover. Cook at a low boil until soft. Add molasses, maple syrup, and ¼ cup heavy cream. Puree and salt to taste.

Chorizo: If chorizo is in a sausage casing, remove and discard it. In a smallsauce pan, render chorizo until fully cooked. Strain fat and set aside.

Crema: In a medium mixing bowl, combine remaining cream with cinnamon, nutmeg, and sugar. Mix rapidly with a wire whip until cream is firm enough to create stiff peaks. Salt to taste.

Herb Oil: In small saucepot, heat oil over low until approximately 150 degrees. (Just too hot to the touch. Combine oil and herbs in a blender and puree. Drain through a fine strainer. (Do not push through). Salt to taste.

 Backstreet Café‘s Spiced Pumpkin Hot Cocoa 

Backstreet Café’s Spiced Pumpkin Hot Cocoa

5 cups milk
1 cup heavy cream
1 ½ tsp vanilla bean or 1 whole vanilla bean
3 heaping tbsp cocoa mix (we make our own, but you can substitute Jacques Torres or Ghirardelli Double Chocolate)
1 ½ cups pumpkin puree (substitute Libby’s if you don’t want to make your own)
2 oz maple syrup
1 tsp pumpkin pie spice mix
½ tsp sea salt
¼ tsp finely ground black pepper
1 tsp Vietnamese cinnamon bark
½ tsp whole cloves
8 cardamom pods, crushed and opened, shells and seeds

In a large heavy-bottom pot, roast cinnamon bark, cloves, and cardamom over high heat. Cook until they begin to smoke and smell. Approximately 5 minutes. Pour in milk and cream. Add vanilla, salt, and pepper. Whisk in with pumpkin puree and vanilla extract. Once warm and steaming, stir in maple syrup, pumpkin puree, and pumpkin pie spice. Let infuse for 5 minutes. Slowly whisk in the cocoa mix. (If you want a more intense chocolate cocoa, you can also add in 4 ounces of bittersweet chocolate at this point). Stir for 2 minutes until all the ingredients are dissolved and finely mixed. Reduce heat to medium and let cook for an additional 10 minutes. Run through a fine sieve to remove pumpkin pulp and spice pieces. Mix will keep up to four days after cooked if properly refrigerated.

Drink: Garnish with toasted marshmallows. You can toast marshmallows with a crème brûlée torch if you don’t have a fireplace. Put a dash of cinnamon over the top of the marshmallows and serve.

Tagged: austin, Backstreet Café, bolsa, dallas, Houston, la condesa, Layne Lynch, MAX's Wine Dive, Pumpkin, the Carillon, TRACE, W Hotel