Here are 29 Thanksgiving recipes from top hotels around the world:
From the Palace Hotel’s Portuguese sausage and pineapple stuffing to Indulgent Mashed Potatoes from Conrad Dublin, you don’t have to go far to bring the world into your kitchen this year.
6 Egg yolks1 Sourdough loaf approx. 3lbs, large dice. (Allow to dry)Instructions: Cube your bread and allow it to dry on a sheet tray overnight. If you don’t have time you can dry it in the oven at 150-200 degrees for up to an hour, checking every 15 minutes. The next step in assembling the stuffing is preparing the mushrooms and aromatics. Begin by sautéing the mushrooms on high heat, in some of the duck fat. Once the mushrooms are browned, add the guanciale and chestnuts. Sauté until the guanciale is browned and chestnuts are toasted. Add a pinch of the chopped thyme and rosemary. Deglaze with 1 cup of Madeira and reduce till almost dry. Add 1cup of stock and bring to a boil. Drain mushrooms and reserve the liquid. In a separate pan on medium high heat, sauté the onions, leeks and celery root in the remainder of the duck fat. When the veggies are tender add half of the remaining herbs and deglaze with the remainder of the Madeira and reduce till almost dry. Add the remainder of the stock and bring to a boil. Drain veggies and reserve the stock.
In a bowl, combine the bread, mushrooms and sautéed vegetables. In a separate bowl, combine the mushroom and veggie “stocks” with the egg yolks. You want the mixture to be moist, but you might not need all the liquid so add the liquids slowly to the bread mixture. Season with salt and pepper. Add the mixture to a 13x9 baking dish that has been greased with duck fat or butter.
Cover with foil and bake at 375 for 30 minutes. Remove the foil and bake for another 15-25 minutes until the top is brown. Sprinkle the top with the remaining herbs and serve.The Resort at Paws Up’s Cranberry Tart The Resort at Paws Up Executive Chef Sunny Jin's delectable cranberry tart is the perfect sweet
... [+]treat this Thanksgiving.Dan Goldberg Photography and The Resort at Paws UpIf you’re looking for something with a lot of wow factor and some serious sauce appeal to boot, then look no further than Executive Chef ofSunny Jin’s gorgeous cranberry tart. Worthy of a special occasion like Thanksgiving, this recipe comes together quickly and makes for a beautiful finale to your meal this year.
Ingredients:1 1/4 cups all-purpose flour 1/2 cup semolina flour 1 cup granulated sugar 1 teaspoon salt Zest of 1 lemon 4 ounces butter 2 tablespoons olive oil 1 teaspoon vanilla extract
Filling 1/2 ounce powdered gelatin 4 ounces cold water 6 cups fresh cranberries 2 cups granulated sugar 1 cup orange marmalade Zest of 1 orange Honey Whipped Cream 1 cup heavy whipping cream
Honey to taste 1/2 cup granulated sugar 1/2 cup water 1 orange Instructions: Crust: In a food processor, combine all-purpose and semolina flour, sugar, salt, lemon zest and butter and mix until texture is sandy. In separate bowl, whisk together eggs, oil and vanilla. Add to dry ingredients in food processor and mix until dough forms. Refrigerate for a couple of hours.
Remove dough from refrigerator and roll to desired thickness. Place in a 9-inch tart pan and refrigerate. When you are ready to use, preheat oven to 350°F. Line a tart shell with parchment paper and pie weights and blind bake in preheated oven until crust is completely cooked and golden brown. Let cool to room temperature before adding filling.
Filling: Sprinkle gelatin over water and let sit until gelatin is softened. In a saucepan over low heat, combine remaining ingredients and cook just until cranberries have softened. Remove from heat and let cool slightly. Stir in gelatin and let cool completely.
Honey Whipped Cream: Using a stand mixer on high speed, whip cream to soft peaks. Gradually add honey while continuing to whip until desired flavor is reached. Candied Orange: In a saucepan over medium heat, combine sugar and water and bring to a simmer. Remove from heat and stir to dissolve sugar. Slice oranges on a slicer or mandoline slicer as thin as you can without destroying the shape. Place in warm sugar syrup. Let mixture sit for 24 hours. Remove each slice from the syrup and place on a silicone mat. Sprinkle with granulated sugar and dry in the oven on the lowest possible temperature. When slices of orange are dry to the touch, use an offset spatula to separate them from the silicone mat and turn over to continue drying. Cut with scissors to desired shapes.
To Assemble: Using a piping tip of your choice, pipe the Honey Whipped Cream in a decorative manner on the top of the tart. Place the dried Candied Orange slices on the tart by sticking them into the whipped cream.Conrad Dublin’s Indulgent Mash Potatoes
traditional irish champ with spring onion and country butter on a plategettyConrad Dublin’s Executive Head Chef Gary Rogers, these Indulgent Mashed Potatoes are hearty, filling, and oh so comforting. The recipe calls for making this Irish champs, which is made by blending scallions or green onions with your creamy mashed potatoes, or colcannon, which infuses a healthy dose of finely sliced kale into the mix. You can’t go wrong either way.Read more: Forbes »
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Ok, my smoked bacon is also quite well proposal: