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

In the years since the first Thanksgiving, families throughout the U.S. have created their own culinary traditions, separate from the archetypal choices. Some opt to forego turkey for Cornish game hens, beef tenderloin, or honey spiraled ham. Some would rather buy cheap, canned jellied cranberries than create their own concoction.

Tagged: Barley Swine, Bryce Gilmore, Jack Allen's Kitchen, Jack Gilmore, Layne Lynch, Thanksgiving, Turkey Stuffing

Next week, we celebrate my absolute favorite food day of the year. The turkey’s nice, don’t get me wrong, but I’ve always been a bigger fan of that particular bird the day after Thanksgiving, served between thick slices of white bread slathered with a healthy dose of mayonnaise and bedecked with Grandma’s secret-recipe sweet pickles. You’re nodding in agreement, aren’t you?

What really makes Thanksgiving my very favorite day for eating, you ask? The bevy of sides available, from traditional green bean casserole to soon-to-be-classic butternut squash bread pudding. Yeah, you heard me. And with a slew of fall vegetables available at farmers’ markets across the state, it’s easy to put together a totally Texan Thanksgiving meal. Our warm climate even affords us the chance for fresh green beans, potatoes, pumpkins, and more. Here’s my dream menu, complete with three recipes featuring my favorite, butternut squash.

Fall favorite sides:
Roasted Butternut Squash with Sage Sage* (add potatoes, shallots, and rosemary too!)
Roasted Brussels Sprouts with Pecans
Cornbread Stuffing with Poblano Peppers
Modern Green Bean Casserole*
Braised Carrots with Thyme
Swiss Chard Gratin

Dessert:
Butternut Squash Bread Pudding with Tres Leches Sauce*
Spiced Butternut Squash Pie with Pecan Shortbread Crust*
Caramel Pumpkin Pie*
Good Old Apple Pie*

What are you serving up along side the turkey next week?

*These recipes have been tested, and approved, by yours truly! As for the others, I’ve made very similar dishes but the recipes reside in cookbooks stacked on a shelf in my kitchen, so these links represent a close match.

Tagged: butternut squash, cooking, farmer's market, green bean casserole, Texas produce, Thanksgiving, tres leches, turkey

A lesson in Italian pronunciation…

Vino – Vee-noh

Chianti - Key-on-tee

Prosecco – Pro-sek-ko

Montepulciano – (you can do this…) Mon-teh-pool-chee-ah-no

Again… Mon-teh-pool-chee-ah-no…

Multo Bene! - Mool-toe Beh-nay!

Don’t let the pronunciation intimidate you from ordering it if you see it on a menu. Among Italy’s well known wines including Chianti, Barolo, Barbaresco, and Super Tuscans, you should know Montepulciano as a red Italian grape variety widely planted throughout central and southern Italy producing a deep-colored wine with moderate acidity and ripened dark fruit.

(Not to throw a wrench in your brief wine education here, but Montepulciano should not be confused with Vino Nobile de Montepulciano, which is actually a highly respected Sangiovese-based wine from Montepulciano, a medieval hill village in the Chianti region of Tuscany.)

But for the sake of this post, all you need to know is that Montepulciano is an Italian varietal that just happens to be doing very well in Texas, and Duchman Family Vineyards has one to prove it—and at a decent price too! (~$15 retail.) Looking for a great food wine to serve at your next dinner party? this is the one.

It has a great dark fruit character on the nose and palate with a bit of tannic texture, but not near enough to make your mouth begin to pucker. It’s a tad high in acidity, which means you’ll likely begin to salivate after letting this sit on your tongue for a while. Acidity is a great component of wine that gives it its structure and vibrance. And a higher level of acidity, makes for a great wine to enjoy with food, particularly foods that balance that acidity such as classic Italian fare rich in tomatoes, garlic, and onion. But don’t take my word for it, take the advice of Brad Sharp, Certified Sommelier and Certified Specialist of Wine who runs the wine and beverage program at Austin’s Fonda San Miguel.

Sharp’s selection for Texas Wine of the Month is the Duchman Family Winery Montepulciano, 2009.

“I’m already thinking of what to serve at Thanksgiving this time of year. There’s so much pressure to serve the right wine. Thankfully, this year it’s easy. By a long shot. The Duchman Montepulciano screams to me an example of a specific Italian grape with distinct Italian characteristics learning a new soil in Texas. The sour cherry, black cherry and orange peel notes on this dry, medium-bodied wine pair well with roasted lamb, pasta dishes, or even chipotle-roasted turkey,” says Sharp.

Duchman sources its Montepulciano from The Reddy Vineyards in the High Plains AVA, where many Texas grapes are grown. Sharp is a particular fan of Duchman for its consistency in wine producing, and adds that the Montepulciano is the perfect Holiday wine. “This particular wine displays such potential, I say Drink this Now!” Sharps work at Fonda San Miguel has earned the restaurant a coveted Award of Excellence from Wine Spectator for the first time in its 35-year history. He’ll be showing off his wine knowledge and pairing expertise at an upcoming wine pairing dinner featuring the Spanish wines of Lerin Wines, which represents some of Spain’s most exclusive bodegas.  The dinner on November 2 will showcase a 5-course dinner including fried oysters, a duo of ceviche, steamed mussels with tomato chipotle sauces, roasted pork Veracruzano, and lamb chops with chile morita and roasted corn flan. Hungry now? For reservations call: 512-459-4121.

But in the mean time, swing by your area Spec’s, Central Market, or Whole Foods. As Sharp says, “This wine has such great potential that I say, drink this now!”

Winery: Duchman Family Winery

Price: ~$15

Availability: Spec’s, Whole Foods Market, Central Market

Tagged: Brad Sharp, Chianti, Duchman Family Winery, Fonda San Miguel, Italian wine, Montepulicano, Prosecco, Texas Wine of the Month, Thanksgiving, Wine Spectator Award of Excellence

Poor Snoopy. He concocted the best Thanksgiving dinner he could, but Peppermint Patty flew into a rage when she saw the spread: buttered toast, pretzel sticks, popcorn, ice cream sundaes, and jelly beans. I’ve never understood why Patty got so angry at Charlie Brown about that assortment of carbs and sugars: It seems like Snoopy and Charlie had a firm handle on the fattening spirit of Thanksgiving.

But, thank goodness, here in Austin, we don’t have to rely on simple sugars from a package to carry on the junk food tradition. We have trailers.

Sure, you could pick one place to satisfy all your tryptophantastic needs, like Biscuits + Groovy, a sometimes-vegan trailer off 51st Street. Try the Donnie + Turkie Osmond special: Fluffy, homemade biscuits are slathered with mashed potatoes, chunky cornbread stuffing, and thick turkey gravy, with studs of sliced turkey, turkey bacon, and fresh, round cranberries on top. As satisfying as this dish was, Biscuits + Groovy lost points for the special’s bland mashed potatoes (most likely from a box) and their other specialty, french toast, which was overly eggy and extremely soggy.

So rather than call it a day with their breakfast, mix and match your very own trailer Thanksgiving feast with this scavenger hunt guide. Some of these choices may seem far from traditional, but sometimes a little edge is just what the standard dishes need. Plus, considering that most trailers carry finger food, you may not find many mashed potatoes or casseroles made with good ol’ cream of mushroom soup. Nontraditional but delicious, here is my fantasy trailer Thanksgiving meal.

(Disclaimer: If your stomach hurts when you finish this meal—and it will hurt—I take no responsibility.)

Turkey: Who better than the original Austin trailer, Torchy’s, to supply us with a fried turkey taco? The Turkey Mole piles fried turkey, Oaxacan mole, rice, avocado, queso fresco, and fresh cilantro onto your choice of tortilla. For our purposes, you may need to skip the fixins and pull the turkey from the tortilla and onto your plate.

Meat: I know ham is traditional, but I can’t think of an occasion where the moist, decadent brisket from Old School BBQ and Grill doesn’t fit the bill.

Stuffing: Try G’Raj Mahal’s puffy, rich samosas. Their spicy potato filling is one step above plain old stuffing.

Green Bean Casserole: Make like the hipsters and order the Fried Brussels Sprout Salad from East Side King at Liberty Bar. You won’t miss the casserole’s fried onions from a can when you try shredded brussels and cabbage, alfalfa sprouts, and fresh basil, cilantro, mint, onion, and jalapeño, all in a sweet and spicy sauce.

Potatoes: Franklin Barbecue‘s mustardy potato salad is just what the turkey ordered.

Cranberry sauce: Quick! Pick up some of Counter Culture‘s tangy seasonal cranberry sauce before it’s too late.

Gravy: I’ve still got the decadently rich turkey gravy from Biscuits + Groovy on the brain. Just avoid the tasteless, gloopy vegan “groovy.”

Rolls: Zubik House’s yeasty, sweet kolaches should do the trick.

Pie: Nothing can beat the Cutie Pie Wagon‘s White Chocolate Coconut Pecan.

So, Austin, two requests before I leave you with your piled-high plate: 1) Where would you find your perfect Thanksgiving trailer feast? and 2) Dig in!

Posted by Megan Giller

Tagged: Biscuits + Groovy, Counter Culture, Cutie Pie Wagon, East Side King, Franklin Barbecue, G'Raj Mahal, Old School BBQ and Grill, Thanksgiving, Torchy's, Trailer Thursday, Zubik House