- November 18, 2016

It’s Thanksgiving Recipe Roundup Time! Local Chefs Dish On Their Holiday Favorites

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It’s hard to believe, but Thanksgiving is just around the corner. Soon enough you’ll be welcoming guests into your home or greeting family members and friends who are opening up theirs. It’s a time of year when loved ones gather around to catch up on a year gone by, reminisce on shared memories, and of course, eat their weight in turkey, gravy, and stuffing.

To help finalize your holiday menu—or offer a few ideas on what dish to bring to your mother-in-law’s—we chatted with a few local food purveyors to see what they were cooking up this Thanksgiving.

So get out your apron and make room at the table. You’ll want to add these to your holiday feast. Bon appetit!

Want to skip ahead?  

Appetizers  |  Sauces, Sides, And Chutneys  |  Entrees  |  Desserts


Appetizers

Roasted Sweet Potato Soup

TRACE at the W Hotel

Chef James Zoller

The Roasted Sweet Potato Soup at TRACE. Photo: Jessica Fradono.

Ingredients:

  • 3 cups roasted sweet potato
  • 2 yellow onions
  • 3 cloves garlic, minced
  • 3’’ piece of ginger, peeled and sliced
  • 1/8th cup maple syrup
  • ¼ cup white wine
  • 1 ½ cup vegetable stock
  • 1 ½ cup heavy cream
  • Salt, black pepper, & nutmeg to taste
  • Splash of Apple Cider Vinegar

Preparation

  1. Preheat oven to 325.
  2. Dock the sweet potatoes with a fork, wrap in aluminum foil and place on a rack in the oven. Roast for two and a half hours or longer until the sugars. begin to seep out of the potato and caramelize.
  3. Once the sweet potatoes are roasted, take them out of the foil, split them in half and let cool.
  4. While the sweet potatoes are cooling, julienne your onions and slice your ginger.
  5. In a medium pot, add some oil and sweat down the garlic and onion until translucent. Deglaze with white wine and cook down until it’s almost dry.
  6. Add the sweet potatoes and stock, bring up to a simmer and add heavy cream and maple syrup.
  7. Let simmer for 30 minutes then blend and pass through a chinoise. If one isn’t available that’s okay.
  8. Season the soup with nutmeg, salt, black pepper, and apple cider vinegar.

 

Corn Soup

Fonda San Miguel

This Corn Soup was inspired by Diana Kennedy. Photo: Fonda San Miguel.

Ingredients

  • 4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn, or about 2 10 oz. package of frozen corn kernels, thawed
  • 4½ cups milk
  • ¼ cup butter, softened
  • 1 teaspoon sea salt
  • 2 Poblano Chiles, roasted, peeled, seeded, and diced *
  • 6 tablespoons shredded Monterey Jack cheese
  • 6 corn tortillas, cut into thin strips and fried crisp

Preparation

  1. Combine corn and 1 cup of the milk in a blender.
  2. Puree at high speed until smooth; set aside.
  3. In a heavy, 3-quart nonreactive stockpot, heat the butter over medium heat until melted and bubbly.
  4. Add the corn puree and cook over medium heat for about 5 minutes, stirring constantly.
  5. Add the remaining 3½ cups milk and the salt; bring mixture to a boil.
  6. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
  7. In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
  8. Ladle the hot soup into the bowls and garnish with a few tortilla strips.

 

Turkey and Dressing Meatballs with Maple Giblet Gravy

Jack Allen’s Kitchen

Chef Jack Gilmore

The Meatballs add flavor and color to a Thanksgiving spread.

Photo: Jack Allen’s Kitchen.

Ingredients

Meatballs:

  • ¼ cup celery, diced
  • ½ cup onion
  • 1 tablespoon Dijon mustard
  • 1 pound turkey leftovers
  • 1 pound tamale and jalapeño-cornbread dressing, leftover
  • 1 tablespoon Worcestershire sauce
  • 3 eggs, beaten

Maple Giblet Gravy

  • 2 tablespoons butter
  • ¼ cup onion, diced
  • 2 tablespoons flour
  • 3 cups chicken broth (boxed is fine)
  • ½ cup giblets, cooked and chopped
  • ¼ cup maple syrup
  • 1 tablespoon sage, fresh and chopped
  • Salt and pepper to taste

Preparation

Meatballs:

  1. Preheat oven to 375° F., and butter a sheet pan.
  2. In large mixing bowl using hands, combine all ingredients and mix well.
  3. Form mixture into 1-inch balls, place on pan, and bake for 20 to 25 minutes, until lightly browned.

Maple Giblet Gravy

  1. In saucepan, sauté butter and onions.
  2. Gradually whisk flour into onions for approximately 2 minutes.
  3. Add broth and giblets to onion mixture, and cook on medium heat until slightly thickened, approximately 10 minutes.
  4. Add syrup and sage to saucepan, and season to taste

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Sauces, Sides, & Chutneys

John and Carla’s Cranberry Sauce

Péché

Chef John Lichtenberger

Photo: Flickr

Ingredients

  • 1 cup port wine
  • 2/3 cup Grand Marnier
  • ¼ cup balsamic vinegar
  • ¼ cup brown sugar
  • ¼ teaspoon ground black pepper
  • 1 six-inch sprig of rosemary
  • ¾ cup white sugar
  • 12 oz. of cranberries
  • 2 pieces of ginger
  • Rind of ½ an orange

Preparation

  1. Combine port wine, Grand Marnier, balsamic vinegar, brown sugar, black pepper, rosemary, ginger, rind in a large bowl.
  2. Boil until the brown sugar dissolves.
  3. Reduce heat and simmer for 10 minutes.
  4. Mix in sugar and cranberries and cook, stirring consistently, until berries burst.
  5. Place in a bowl to cool.

 

Cranberry Orange Chutney

South Congress Hotel: Café No Sé, Central Standard, Mañana

Pastry Chef Amanda Rockman

Photo: Flickr

Ingredients

  • 12 oz. cranberries
  • ¾ cup sugar
  • ½ teaspoon kosher salt
  • 2/3 cup Ruby Port wine
  • ¼ cup dried currants
  • 1/3 cup chopped walnuts, toasted
  • 1 medium navel orange, peeled and chopped

Preparation

  1. Combine cranberries, sugar, salt and wine in saucepan.
  2. Bring mixture to a boil over medium high heat, stirring until sugar dissolves.
  3. Reduce heat to medium low and add chopped orange. Simmer until cranberries burst and mixture thickens, about 15 minutes.
  4. Remove from heat and add dried currants.
  5. Allow the mixture to cool completely.
  6. Add walnuts and enjoy!

 

Brussels Sprout Caesar Salad

Salty Sow

Chef Brady Cohen

Salty Sow’s Brussels Sprout Caesar Salad. Photo: Salty Sow.

Ingredients

  • 1 cup romaine, washed, dried, cut into 2” pieces
  • ½ cup sliced Brussels sprouts, blanched in boiling water till slightly tender
  • 2 tablespoons dried cranberries
  • 2 tablespoons candied almonds (any nut alternative will work)
  • ¼ cup freshly grated parmesan cheese
  • 2 – 3 oz. Caesar dressing

Preparation

  1. Mix everything well, season salad with fresh cracked pepper and more cheese if desired.
  2. Serve immediately.

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Entrées

Herb Roasted Turkey Breast

Brix and Ale at the Sheraton Georgetown Texas Hotel

Chef Luis Quezada

Brix and Ale’s Herb Roasted Turkey Breast. Photo: Brix and Ale.

Ingredients

  • 10 pounds raw boneless turkey breast
  • 2 cups mayo
  • 4 oz. fresh thyme
  • 2 oz. fresh rosemary
  • Salt to taste
  • Pepper to taste

Preparation

  1. Chop down the fresh thyme and rosemary.
  2. Add the fresh herbs to the mayo and mix together.
  3. Add salt and pepper to taste.
  4. Pull back the skin of the turkey breast and rub 1 cup of the mayo mixture on the bird.
  5. Lay skin back on the turkey breast and rub the rest of the mixture over the skin.
  6. Roast turkey breast in oven at 225° F, until internal temperature reads 165°
  7. Let rest for 25 minutes and enjoy with your favorite sides.

 

Duck Confit

VOX Table

The Duck Confit at VOX Table is as delicious as it is beautiful.

Photo: Matt Lankes.

Ingredients—Duck

  • 3 pounds duck leg with thighs
  • ¼ cup salt
  • 2 tablespoon sugar
  • 1 teaspoon crushed black peppercorn
  • ½ teaspoon juniper berries
  • 15 sprigs thyme
  • 3 bay leaves
  • 13 grams orange peelings
  • ¼ cup brandy
  • ¼ cup port wine
  • 2 quarts duck fat

Preparation

  1. Pre heat the oven at 275° F.
  2. Massage the duck with all the herbs and spices.
  3. Add all the wine and let it marinate for 24 hrs.
  4. After 24 hours, rinse all the duck under cold water.
  5. Dry the ducks and place in a deep pan. Add enough duck fat to cover all the ducks. Place the pan in the oven for about 1½ hours or until the meat falls off the bones.

Ingredients & Preparation—Lentils

  • 2# black lentils
  • 176 grams diced carrots
  • 160 grams diced leeks
  • 1 head of garlic
  • 114 grams bacon
  • 3 quarts chicken stock
  • 2 teaspoon olive oil

Sweeten the vegetables with bacon, add the chicken stock, and cook until the lentils are tender.

Ingredients & Preparation—Verjus Grapes

  • ½ cup verjus
  • 2 oz. agave
  • 60 grapes, sliced

Mix the verjus with agave, and add the grapes. Let them marinate for 24 hrs.

 

Smoked Tri-Tip

Freedmen’s

Freedmen’s Smoked Tri-Trip. Photo: Ashlyn Allison.

Ingredients—Rub Ratio

  • 1/2 part Celery Salt
  • 1 part Kosher Salt
  • 3 parts coarse Black Pepper

Preparation

  1. Mix rub well, apply evenly on all sides of the meat.
  2. Heat Smoker to 300° F.
  3. Place tri-tip on front of smoker near firebox, cook for first 10 minutes at high heat.
  4. After 10 minutes move to back of smoker and allow try tip to finish.
  5. Pull the tri-tip when the middle reads 130-135*(depending on personal preference).
  6. Allow to rest for 15 minutes before slicing against the grain.

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Desserts

Walton’s Apple Pie

Walton’s Fancy & Staple

Walton’s Apple Pie is exactly what your sweet tooth desires.

Photo: Walton’s Fancy & Staple.

Ingredients

CRUST

  • 2 ½ cups Unbleached All-Purpose Flour
  • ¾ teaspoon salt
  • 1/3 cup vegetable shortening
  • ½ cup (8 tablespoons) cold unsalted butter
  • 7 to 10 tablespoons ice water

FILLING

  • 8 cups peeled, cored, sliced apples
  • 2 tablespoons lemon juice
  • ¾ cup sugar
  • 2 tablespoons Unbleached All-Purpose Flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ cup boiled cider or undiluted apple juice concentrate
  • 2 tablespoons butter, diced in small pieces

Preparation

Crust:

  1. In a medium bowl, whisk together the flour and salt.
  2. Work in the shortening until the mixture is evenly crumbly.
  3. Dice the butter into 1/2″ pieces, and cut into the mixture until you have flakes of butter the size of a dime.
  4. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough
  5. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. It’s OK if there are some dry spots in the pile. Use a spray bottle of water to lightly spritz these places; that way you’ll add just enough water to bring the dough together without creating a wet spot.
  6. Fold the dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about 3/4″ thick.
  7. Roll each disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later.
  8. Wrap in plastic and refrigerate for 30 minutes before rolling.
  9. Lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.

Filling:

  1. Combine the sliced apples and lemon juice in a large mixing bowl.
  2. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider or apple juice concentrate.
  3. Roll the larger piece of pastry into a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
  4. Spoon the apple filling into the pan. Dot the top with the diced butter.
  5. Roll out the remaining pastry to an 11″ circle. Cut decorative vent holes if desired or weave a lattice. Carefully place the pastry over the apples.
  6. Preheat the oven to 425°F.
  7. Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.
  8. Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
  9. Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
  10. When the pie is done, remove it from the oven and cool it completely before slicing.

 

Pecan Sticky Buns

Hudson’s on the Bend

Pecan Sticky Bun. Photo: Hudson’s On The Bend.

Ingredients

Dough:

  • 2/3 cup whole milk
  • 5 tablespoons sugar, divided
  • 1 ¾ teaspoons active dry yeast (from one ¼-oz envelope)
  • 2 large eggs, room temperature
  • 2 ¾ cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, cut into 1” pieces, room temperature
  • ½ tablespoon unsalted butter, melted

Topping:

  • 1¾ cups chopped pecans (about 8 oz.)
  • ½ cup (1 stick) unsalted butter
  • ¾ cup (packed) dark brown sugar
  • ¾ cup heavy cream
  • 1/3 cup honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon finely grated orange zest (optional)

Buns:

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup (packed) dark brown sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1/8 teaspoon kosher salt
  • all-purpose flour (for dusting)
  • 1 large egg
  • coarse sea salt (such as Maldon)

Preparation

Dough:

  1. Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°.
  2. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes.
  3. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.
  4. Add milk mixture.
  5. With mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
  6. Brush a medium bowl with some melted butter; place dough in bowl.
  7. Brush top of dough with remaining melted butter; cover with plastic wrap.

Topping:

  1. Preheat oven to 350°.
  2. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.
  3. Set 1 ¼ cups nuts aside for buns. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using.
  4. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
  5. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.
  6. Set aside remaining glaze.
  7. Sprinkle ½ cup toasted pecans over bottom of baking pan and let cool.

Buns:

  1. Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
  2. Punch down dough; transfer to a floured work surface.
  3. Lightly dust top with flour. Follow our step-by-step guide for assembling buns with filling and ¾ cup pecans.
  4. Loosely cover pan with plastic wrap or a kitchen towel.
  5. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.
  6. Arrange a rack in middle of oven; preheat to 350°.
  7. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash.
  8. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.
  9. Let cool for 5 minutes and spoon remaining glaze over.
  10. Sprinkle ½ cup pecans over. Let cool in pan on a wire rack.
  11. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

 

Pumpkin Goat Cheese Tart

Jack Allen’s Kitchen

Chef Jack Gilmore

goat-cheeseThis Goat Cheese Tart is a work of art. Photo: Jack Allen’s Kitchen.

Ingredients

Crust:

  • 1 cup graham cracker crumbs
  • ¼ cup pecans, ground
  • 2 oz. butter, melted
  • 1 tablespoon sugar

Goat Cheese Filling:

  • 8 oz. cream cheese, softened
  • 3 oz. goat cheese
  • 1/3 cup sugar
  • 2 eggs, farm fresh

Pumpkin Filling

  • 1 ½ cups roasted pumpkin purée
  • ½ cup sour cream
  • 1/3 cup brown sugar
  • 1 egg, farm fresh
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Preparation

Crust:

  1. Preheat oven to 350° F.
  2. Prepare 9-inch spring form pan with cooking spray.
  3. In bowl, combine crumbs, ground pecans, butter and sugar.
  4. Press into bottom of pan, cook for 5 minutes and allow to cool.

Goat Cheese Filling:

  1. In stand mixer whip together cheeses until no lumps remain, approximately 5 minutes.
  2. Add sugar, and mix 1 minute.
  3. Add eggs one at a time, scraping side of bowl with rubber spatula between eggs.
  4. When no lumps remain, pour into crust.

Pumpkin Filling

  1. In medium-sized bowl, whisk together pumpkin purée and remaining ingredients until thoroughly combined and smooth, with no lumps.
  2. Spoon over goat cheese filling and spread evenly; it’s okay if goat cheese filling shows through.
  3. Bake until center is set, approximately 40 minutes. Refrigerate in pan for 4 hours before serving.

 

Bootsie’s Buttermilk Pie

Eastside Café

Bootsie’s Buttermilk Pie. Photo: Eastside Café.

Ingredients

  • 1 pint fresh strawberries
  • 1 teaspoon sugar

Crust:

  • 1 ½ cup flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup canola oil
  • 1 tablespoon milk

Filling:

  • 2 cups sugar
  • ¼ pound butter, cut into cubes
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup flour
  • 1 tablespoon vanilla

Preparation

  1. Preheat oven to 350° F.
  2. In a mixing bowl, combine flour, sugar and salt. Add canola oil and milk. Stir into a ball of dough.
  3. Press dough evenly into the bottom and sides of a 9-inch pie pan.
  4. Dock the pie crust on the bottom and sides with a fork. Chill for 30 minutes.
  5. Bake for 15 minutes. Allow to cool completely.
  6. In a mixer, cream the sugar and butter for 5 minutes. Add eggs, one at a time. Add buttermilk, flour and vanilla. Mix for 2 minutes until all ingredients are combined.
  7. Lower oven to 325° F.
  8. Pour the mixture into the crust and bake for 50 minutes. Allow to cool completely before cutting.
  9. Wash and slice strawberries into a bowl. Toss with sugar.
  10. Top pie with sliced strawberries.

 

Bonus Recipe:

Capra Lamb’s Raspberry Glazed Lamb Ribs are the perfect alternative to a Thanksgiving Turkey. Photo: Capra Lamb.

If you’re looking for something a little less traditional, our friends at Capra Lamb have your back. In the spirit of Thanksgiving, they’re giving away one case of Capra Premium Dorper Short Ribs. The package includes 10 ribs and feeds 6-8 people. They even included a recipe: Capra Lamb’s Raspberry Glazed Lamb Ribs.

To enter: Follow Capra Lamb and Austin.com on Instagram. Then, find either post about this story on our Instagram. Double tap and add a comment about the contest by Monday, Nov 21 at 12 p.m. We’ll announce winners via Instagram shortly after. Winners must live in the Central Texas/Austin area.

For those eager to try this dish, you can pick up Capra Lamb’s Ribs at Whole Foods Market. Read the full recipe below.

Ingredients

  • 4 Capra Lamb spareribs, trimmed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ cup red wine vinegar
  • ½ cup white wine or chicken broth
  • ½ cup raspberry jam, seedless
  • 1 green onion, finely chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Preparation

Oven:

  1. Rub salt, pepper and paprika into lamb ribs.
  2. In medium saucepan, combine vinegar, white wine or broth, raspberry jam and green onions. Stir over medium heat until jam is melted.
  3. Stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and clear.
  4. Place lamb ribs on rack in roasting pan. Cover and roast in 375ºF oven for 30 minutes. Baste with glaze and roast an additional 10 minutes.

Grill:

  1. Grill over medium-hot coals.
  2. Cover and grill 4 inches from coals for 30 to 45 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Turn every 10 minutes.
  3. Brush on glaze during last 10 minutes of grilling.