Taste of Chase Center Thanksgiving

MAKE YOUR HOLIDAY A TASTE MAKER Treat Yourself This Thanksgiving!

MAPLE OLD FASHIONED Recipe: Serves 1 Place all ingredients in a rocks glass – stir Place big ice cube into rocks glass and stir 20 seconds Garnish with maple candy or orange peel

Ingredients: 2oz Bourbon 0.5oz Maple Syrup 2 Dashes Angostura Bitters 1 Dash Orange Bitters

Bacon Honey Brussel Sprouts Ingredients: 1 lb Brussel sprouts 1 tbsp unsalted butter 2 tsp fresh garlic, diced 2 tsp shallots, chopped 1/2 cup honey 4 strips of bacon, chopped salt ground black pepper 1/2 cup fresh parsley

Recipe: Serves 2-3 Blanch the Brussel Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5 minutes. Drain and transfer the sprouts to a bowl of ice water to cool.

Drain well.

Sauté the Brussels Sprouts: In a large sauté pan over medium heat, melt the butter until it begins to foam. Add the diced garlic and chopped shallots and sauté for 2 to 3 minutes, or until the shallots are tender. Add the Brussels sprouts. Stir until well combined. Cook for 2 to 3 minutes.

Next, add the honey, chopped bacon and sugar.

Turn up the heat to medium-high. Cook for about 2 minutes to allow the Brussels sprouts to caramelize and to crisp the bacon. Season with salt and pepper. Stir in the parsley and enjoy!

rosemary gravy Ingredients: 1-2 cups reserved juices from the roasted turkey breast or chicken broth 1 sprig

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rosemary

1/8 cup heavy cream 1 tbsp unsalted butter 1/8 cup all-purpose flour

Recipe: Pour all of the reserved juices from the roasted turkey breast pan into a medium saucepan. Using a spoon, skim off the excess fat that has risen to the top.

Place the saucepan over medium-high heat. Add the rosemary and simmer for about 20 minutes.

Whisk in the cream.

In another medium saucepan, melt the butter over medium heat. When the butter begins to foam, stir in the flour. Cook the flour and butter for 1 minute, stirring constantly so it does not burn.

Next, slowly whisk in the reduced turkey pan juices and continue to cook, whisking occasionally, until the gravy has reached desired consistency, about 5 minutes.

Creamy Mashed potatoes Ingredients: 1 lb Yukon gold potatoes, peeled 1/2 cup heavy cream 1/4 stick unsalted butter 2 tsp kosher salt freshly ground black pepper, to taste minced chives, for garnish

Recipe: Serves 2-3 Halve the potatoes lengthwise and divide each half into quarters or thirds. Pro-tip: cutting the potatoes into pieces roughly the same size will cook evenly and faster!

Place the potatoes into a large pot and cover with cool water. Add 2 tsp of salt to the water. Cover and bring to a boil over high heat. Reduce to a simmer and continue to cook until the potatoes can be easily pierced with a fork, about 15-20 minutes.

Next, drain into a colander. Once the water is drained, place the potatoes back into the pot. You can use the back of a large spoon, masher or a ricer to mash the potatoes. The goal is to mash the potatoes until there is a smooth consistency.

Warm the cream and butter together. Pour over the mashed potatoes and fold until combined and smooth. Season to taste with salt and pepper.

Garnish with minced chives!

cornbread stuffing Ingredients: 1 pan of corn bread, hand broken into small pieces 2 carrots, cut into small dice 4 pieces of celery, small diced 2 red onion, small dice 8 thick slices of bacon, cut into lardon (like small

Recipe: Serves 4-6 Turn your oven to 225 degrees. Place your cornbread onto a baking sheet tray and toast it in the oven for 20 minutes to dry out the pieces. After the 20 minutes, remove the cornbread and turn the oven to 350 degrees.

In a sautĂŠ pan, sautĂŠ the carrots, celery, and onion each separately getting a little color and then render the bacon, reserving the fat for later. Set aside for later use.

matchsticks) 1 quart chicken stock 1 bunch sage (2 oz choppd for stuffing) 2 oz canola oil Salt and pepper

In a large mixing bowl, put your cornbread in the bowl and your sautĂŠed vegetables, bacon, and sage. Mix everything together season with salt and pepper.

Add the chicken stock. It needs to be moist but not soaking wet. Taste and add salt and pepper as needed.

Put the mix in a roasting pan and bake for 45 minutes.

When the stuffing is done, transfer into a serving bowl and enjoy!

Sweet & Tart Cranberry Sauce Recipe: Cook the Cranberries: In a medium saucepan, combine the cranberries, orange juice, honey, star anise, and cinnamon sticks. Bring to a simmer and cook over low heat until the cranberries are soft but still whole, about 20 minutes. Do not overcook.

Reduce Liquid: With a slotted spoon, remove the cranberries, star anise, and cinnamon from the liquid.

Discard the spices. Place the saucepan over medium heat and simmer the liquid until is thick and saucy. Add the vinegar, salt and pepper.

When ready to serve, return the cranberries to saucepan and reheat gently. If the sauce is too thick, stir in a little water. Serve Hot

Ingredients: 2 cups

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or frozen

cranberries 1 cup orange juice 1/8 cup honey 1 star anise 1 cinnamon sticks 1/2 tsp sherry vinegar salt and ground pepper to taste

PUMPKIN WALNUT POUND CAKE Ingredients: 1 and 3/4 cups allpurpose flour 1 tsp baking soda 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2/4 tsp salt

Recipe: Serves 8-10 Preheat your oven at 325F. Spray a 9"x 5� mold with non-stick spray.

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined.

2 large eggs 3/4 cup Granulated sugar 1/2 cup Light Brown Sugar 1 and 1/2 cups pumpkin puree (canned or fresh) 1/2 cup vegetable oil 1/4 cup coconut milk 2/3 cup

chopped walnuts

1/3 coconut flakes

In another bowl whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, vegetable oil and coconut milk.

Next, pour the wet ingredients into the dry ingredients and gently mix together using a spatula. Add the chopped walnuts and coconut flakes. Mix well. Pour the batter into your mold and bake until you can stick a knife and it comes out clean.

LEFTOVER TURKEY SANDWICH Recipe: Recipe makes 2 sandwiches!

In a small bowl, mix together mayo and mustard.

Spread one side of two pieces of bread with Dijonnaise mixture. This is your base for both sandwiches.

Ingredients: 2 tbsp. mayonnaise 2 tbsp. Dijon mustard 4 slices sourdough, toasted 2 c. leftover roasted

Top each of the two slices of bread with 1 cup of turkey, Âź cup of mashed potatoes, 2 tablespoons cranberry sauce, Âź cup of stuffing, and then 2 tablespoons of gravy and spinach.

turkey

Place second pieces of bread on top to complete sandwiches. Slice in half and serve.

1/4 c. gravy, warmed

1/2 c. leftover mashed potatoes 1/2 c. cranberry sauce 1/2 c. leftover stuffing

1/4 c. baby spinach