Tandoori Turkey

By Heather Carlucci-Rodriguez, Executive Pastry Chef, Print Restaurant

For Heather, the previous owner of Lassi in NYC, Thanksgiving is a day full of heritage turkeys marinated in yogurt and spices. The turkeys are available for purchase for your own Thanksgiving.  Just contact Heather at heather@printrestaurant.com.

1-15 pound turkey

Marinade
¼ cup lemon or lime juice
1 ¾ cup plain yogurt
2 tablespoons chopped garlic
¼ cup finely chopped fresh ginger
2 tablespoons paprika
1 tablespoon garam masala
1 teaspoon black pepper
Kosher salt

1 onion
1 head of garlic
½ bunch of cilantro
2 whole limes or lemons

1. Combine lemon juice, yogurt, garlic, ginger, paprika, garam masala and black pepper in blender And blend until smooth. Set aside.

2. Remove gizzards from inside of turkey. Rinse well with cool water.

3. Cut one of the whole limes in half and rub turkey thoroughly with both halves. Sprinkle turkey liberally with kosher salt, inside and out and rub to distribute salt evenly.

4. Place turkey in roasting bag. Pour yogurt marinade over turkey and tie bag tightly. Sit bagged turkey upside down in roasting pan to let the breast marinate. Refrigerate 2 hours-overnight.

5. Preheat oven to 450 degrees. Roast turkey for 30 minutes and lower heat to 325. Roast for another 2 hours. Cut open roasting bag and let skin get brown and crispy for 30 minutes. Remove from oven.

Pan Fried Brussels Sprouts with Chinese Bacon

Recipe Courtesy of Irene Wong, Award winning Food Network producer

Yield: 3 cups
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

3 ounces Chinese bacon, skin removed and cut into 1 inch pieces
20 ounces trimmed brussels sprouts, halved
1/3 cup chicken stock
1 tablespoon fish sauce
2 teaspoons clover honey
freshly ground black pepper

1. Heat a 12 inch nonstick skillet over medium high heat. Add the Chinese bacon and sauté until its just beginning to crisp around the edges and the fat is translucent, about 2 minutes. Remove from heat and take the bacon out with a slotted spoon.

2. Carefully arrange the brussels sprouts, cut side down in the pan (it’s okay if they’re squeezed in). Scatter the remaining brussels sprouts on top. Return the pan to the stove and cook over medium high heat. Without moving the brussels sprouts, let them cook until dark golden brown, about 2 minutes.

3. Add the chicken stock and quickly cover the pan. Allow the brussels sprouts to steam until crisp tender, about 3 minutes. Remove the cover and continue to cook until the water has evaporated, about 1 minute. Add the fish sauce and honey and gently stir to combine and cook for another minute. Season with freshly ground black pepper and serve.

Sticky Rice Stuffing

Recipe Courtesy of Irene Wong, Award-Winning Food Network Producer

Yield: 7 cups
Serves 6
Prep Time: 30 minutes
Cook Time: 60 minutes

3 ounces (about 6) large dried black mushrooms
1 1/2 cups of short grain rice (also known as sweet rice)
1 1/2 cups of short grain brown rice
4 cups of chicken stock
3 tablespoons peanut oil
3 ounces (about 2 links) Chinese Sausage, diced into 1/4 inch pieces
3 medium-sized shallots, finely minced
3 garlic cloves, finely minced
salt and freshly ground pepper to taste
3 scallions, trimmed and cut into 1/4 inch rounds
4 tablespoons oyster sauce
2 tablespoons soy sauce
2 ounces (about 1/2 cup) dried cranberries
1/2 cup of lightly toasted pistachios, coarsely chopped

1. In a shallow bowl, reconstitute the dried black mushrooms with hot water. Be sure to submerge them occasionally as they plump. This should take about 30 minutes. The mushrooms are ready when you are able to squeeze the caps and not feel any hard spots inside. Remove and discard the stems, squeeze the caps until all the excess water has been removed and then cut them into 1/4 inch pieces. Set aside.

2. In a 4 quart saucepan, combine the short grain rice, short grain brown rice, 4 cups of chicken stock and 1 tablespoon of peanut oil. Bring to a boil and then reduce the heat to low and cover. Cook the rice mixture for 20 minutes, stirring with a chopstick once halfway through cooking to fluff the rice. Turn the heat off and let it rest covered for another 15 minutes.

3. While the rice cooks, heat 1 tablespoon of peanut oil in a large nonstick sauté pan over medium high heat. Add the Chinese sausage and sauté for 1 minute. Remove the Chinese sausage and set aside. Add remaining tablespoon of peanut oil and add the garlic and shallots. Sauté until golden brown, about 1 minute. Add the black mushrooms and season with salt and pepper. Sauté until heated through, about 2 minutes. Add the scallions and sauté for 1 minute.

3. Remove the pan from the heat and add the oyster sauce, soy sauce, and cooked rice. Gently stir until well combined. Add the dried cranberries and return the pan to the stove. Over medium high heat, stir the sticky rice stuffing until heated through. Season with salt and pepper. If serving right away, transfer to a serving platter and garnish with the pistachios. If making ahead of time, transfer the sticky rice stuffing to a baking dish, cover with foil and refrigerate up to 2 days. Place the foil-covered sticky rice stuffing into a preheated 350 oven for 25 minutes.

Thanksgiving Sweet Rice Stuffing

by Asian Restaurant News

sweet rice
ground pork
chinese sausage
turkey giblets
black mushrooms
soy sauce
water chestnuts
chicken broth
rice wine
sesame oil
salt and pepper
peanut oil
green onions
ginger

1. Soak rice with cold water over night; Soak mushrooms in warm water 20 minutes, drain and squeeze out excess liquid, finely chop.

2. Combine ground pork with soy sauce, rice wine, sesame oil, salt and pepper. Set aside 20 minutes. Heat wok with peanut oil; add green onions and ginger and stir fry 3 minutes; add pork mixture and turkey giblets and stir fry 3 minutes.

3. Add mushrooms, Chinese sausage, rice, water chestnuts and chicken broth and continue to stir fry until thoroughly mixed; remaining pinch of sauce and rice wine and mix well. Season to taste with salt and pepper.

4. Reduce heat to low, cover and cook 20 minutes, stirring occasionally. Remove from heat and cool thoroughly.

Pumpkin Brown Butter Cake with Soy Marshmallow Sauce, Cranberry Yuzu Chutney and Candied Ginger Ice Cream

By Karen Yoo, Pastry Chef

Cake
8 ounces brown butter
10 ounces sugar
4 eggs
3 ounces flour
8 ounces pumpkin puree
pinch of salt
dry spices (pinch of cinnamon, ginger, clove)

Soy Marshmallow Sauce
6 sheets of gelatin
½ cup of water
¼ cup of soy sauce
1 ½ teaspoons of vanilla extract
1 ½ cup sugar
1 cup corn syrup
¾ cup water
pinch of salt

Cranberry Yuzu Compote
3 cups of fresh cranberries
½ cup plus 2 tablespoons of sugar
1 tablespoon of yuzu juice
pinch of salt
pinch of black pepper
fresh toasted spices, such as cinnamon, star anise, cloves

Candied Ginger Ice Cream:
½ liter of cream
½ liter of milk
250 grams of sugar
10 egg yolks
4 ounces fresh ginger
store bought candied ginger (to taste)

Method

Pumpkin Brown Butter Cake
1. Mix together sugar, eggs, flour, pumkin puree, salt and dry spices.
2. Brown butter on stovetop, cool and add to batter.
3. Spray pan with vegetable spray, and bake at 350 degrees until firm and springs back to the touch. You can also insert a cake tester or skewer, and it should come out clean.

Cranberry Yuzu Compote
Combine all ingredients for the compote in a pot and simmer until thickened and has a compote consistency.

Candied Ginger Ice Cream
Peel fresh ginger and slice in thin slices. Combine, cream, milk, and half of the sugar in a pot and bring to a boil. Add fresh sliced ginger and steep covered, for 20 minutes. Strain out ginger and return to pot. Add the other half of the sugar to the egg yolks in a large bowl, whisk to incorporate. Bring the cream and milk mixture back to a boil, and pour into egg yolks, slowly while whisking with a hand whisk. Return the ice cream base back to a pot and put on the stovetop. Heat the base over a low heat, while constantly moving the base with a rubber spatula. Thicken the mixture to nappe (the base will coat the back of the spatula, and if you draw a line through it with your finger it will hold) stage. Chill the base over ice, and then turn in an ice cream maker. Chop candied ginger and fold into the ice cream by hand.

Curried Pumpkin Cheesecake

By Peng Looi, Asiatique Restaurant

Graham Cracker Short Dough:
1/2 pound unsalted butter, softened
3 ounces granulated sugar
1/4 teaspoon salt
1 egg
8 ounces all-purpose flour
6 ounces graham cracker crumbs, ground fine

Curried Pumpkin Cheesecake Filling:
1.5 pound cream cheese, cut into small pieces and at room temperature
1 cup granulated sugar
4 eggs, at room temperature
14 ounces pumpkin puree
½ teaspoon ginger powder
½ teaspoon cinnamon (ground)
½ teaspoon nutmeg (fresh ground)
1 teaspoon Madras curry powder

Toasted Almond and Cumin Praline ‘Dust’:
2 cup granulated sugar
1 cup water, hot
½ cup almonds, toasted and chopped medium fine
1 teaspoon cumin seed, toasted and crushed

Black Currant  and Pama Pomegranate ‘Paint’
4 ounces black currant (cassis) puree
½ ounce Pama Pomegranate Liqueur
Cardamom Crème:
1 ½ cp heavy cream
¾ cup confectioners sugar
1 tablespoon + 1 teaspoon cardamom seed, fresh ground
Sarawak Peppercorn Caramel:
½ cup sugar
½ cup heavy cream
1 cinnamon stick, small
2 star anise, whole
2 bay leaves
3 oz lime juice, fresh
3 tablespoon Sarawak peppercorns, coarsely cracked

Method:

Crust:
Preheat oven to 350 F. Grease 16 oven proof ramekins (3.5″x3.5″ size) lightly and set aside. Cream butter, sugar and salt in electric mixer fitted with paddle attachment. Add egg and mix until just combined. Add graham cracker crumbs, and mix until evenly incorporated. Sift and add flour, and mix until doughy. Hand kneed dough as necessary to incorporate any butter that may be visible. Roll dough into a cylinder approximately 3 inches in diameter, and wrap tightly in plastic wrap. Chill in refrigerator overnight, or in freezer for 1 hour. Once dough is fully chilled, slice into ¼ inch thick slices, and place in bottom of prepared ramekins put inside a larger baking pan. Bake crusts in preheated oven for 15-20 minutes or until golden.

Curried Pumpkin Cheesecake Filling:
Preheat oven to 350 F. In electric mixer fitted with paddle attachment, begin by mixing cream cheese until smooth. Add sugar and mix until incorporated. Add eggs – one at a time – until smooth and no lumps of cream cheese remain. Next, add pumpkin puree, blending until mixture is evenly mixed (the mixture will be a uniform orange color). Add fresh ground nutmeg, and then sift and add ginger powder, cinnamon, and curry powder, and mix for approximately 2 minutes on high, until spices are fully blended in. Next, using a 3 or 4 ounce ladle (depending on your ramekin size) divide cheesecake mixture evenly among the ramekins containing the prebaked shortbread crusts; filling the ramekins within ¼ inch of the top rim. Prepare a water bath – fill the baking pan with hot water to half the height of the ramekins. Bake uncovered in preheated oven for 25 minutes, or until just starting to turn golden at the edges. Allow cooling slightly, then removing from water bath, drying bottoms of ramekins on a towel, and allow to cool in refrigerator overnight before use.

Cardamom Crème:
Combine ingredients as above, whip to medium-stiff peaks and transfer to piping bag with decorative tip of choice. Reserve, and chill in refrigerator.

Sarawak Peppercorn Caramel:
Heat sugar and lime juice in large heavy bottomed sauce pan over medium high heat. Continue to cook sugar, stirring until sugar begins to render and liquefy. Add cinnamon, bay leaves, and pepper, cooking sugar until a golden amber hue. Remove from heat, and add heavy cream, stirring constantly. Strain through chinois while still hot, and cool in ice bath until room temperature.

Toasted Almond and Cumin Praline ‘Dust’:
Combine sugar and hot water in heavy bottomed sauté pan over high heat. Bring sugar mixture to a boil, continuing to cook until a deep amber color. Remove from heat, and stir in almonds, and cumin seed. Return to heat just long enough to bring it back to a rolling boil. Remove from heat and pour onto a sheet pan lined with a Silpat (or other silicon or a lightly greased heat proof surface), turning pan to spread evenly into a thing sheet. Chill until hardened, then break into large pieces and pulse in food processor until ground to small pieces of praline and ‘dust’. Reserve ‘dust’ in an airtight container (with packets of silica gel drying agent).

Black Currant and Pama Pomegranate ‘Paint’:
Combine black currant (cassis) puree with Pama pomegranate liqueur and strain into small squeeze bottle.

Assembly:
Apply a small amount of black currant ‘paint’ to plate, and brush across one side of plate with 1″ paint brush. Drizzle Sarawak peppercorn caramel on opposite side of plate. Place individual cheese cake on top of the brushstroke of ‘paint’. Using Isi Crèam Profi (or piping bag), make a medium sized rosette of cardamom cream on top of the cheesecake. Finish by applying the praline ‘dust’ to the top of the crème, and on the plate over the caramel.

Thanksgiving Duo Cocktail

Pumpkin Pie cocktail recipe courtesy of Modern Spirits

2 ounces Modern Spirits Pumpkin Pie vodka
1/3 ounce 100% cranberry juice
1/3 ounce maple syrup

Shake and pour into glass over ice. Top with soda.

Modern Spirits Pumpkin pie vodka is ideal for dessert cocktails and for pairing with braised short ribs, roasted quail and pecan pie.

Pumpkin Shake Cocktail

Pumpkin Pie cocktail recipe courtesy of Modern Spirits

2 ounces Modern Spirits Pumpkin Pie vodka
1 scoop vanilla ice cream
1/2 ounce simple syrup
Splash of orange liqueur
3 large ice cubes

Combine in blender and pulse until smooth. Top with whipped cream and garnish with a pinch of nutmeg.

Modern Spirits Pumpkin pie vodka is ideal for dessert cocktails and for pairing with braised short ribs, roasted quail and pecan pie.