White Spot executive chef Danny Markowicz shares a recipe for pumpkin spiced turkey.
Pumpkin spiced turkey
Ingredients
White wine vinegar 1 cup
Brown sugar 1 cup (lightly packed)
Pumpkin pie spice 2 t
BBQ sauce 1 ½ cups
Method
– Add vinegar, brown sugar and pumpkin pie spice to a sauté pan and heat to a simmer over medium-high heat
– Reduce by half, stirring occasionally
– When reduced, remove immediately from the heat and stir in BBQ sauce to combine
– Transfer to a bowl and cool. Store refrigerated for up to a week
– Roast turkey in 325°F oven for amount of time required for the size. With 10 minutes left in the cooking time, glaze the turkey with the pumpkin spiced barbecue sauce and return to the oven to finish
Rustic smashed potatoes
Ingredients
– Yukon gold nugget potatoes 2 ½ lbs
– Milk 1 cup
– Whipping cream ½ cup
– Salt 1 t
– Black pepper ¼ t
– Butter 3 T
Method
– Begin by washing and thoroughly draining the potatoes
– Transfer them to a roasting dish, lightly oil, and season with salt and pepper
– Place them in a preheated 375°F oven and roast for 35-45 minutes until tender and a small knife inserted gives no resistance. Allow potatoes to cool at room temperature, and then smash them flat using a spatula. This can be done a day ahead. Refrigerate potatoes until ready to use
– To finish and serve the potatoes, add the milk, cream, salt and pepper into medium sized sauce pan, that has a tight-fitting lid. Slowly bring to a simmer over medium heat, and stir occasionally to avoid scorching the milk
– Meanwhile, break up the potatoes into bite-sized pieces
– When the liquid is simmering, add the potatoes. Mix to coat the crumbled roasted potatoes in the liquid and cover with a lid. Make sure the heat is still on low and bring back to a simmer
– Stir occasionally and cook for about 6-8 minutes with the lid on until the liquid is absorbed and the consistency remains chunky
– When ready, remove from the heat and stir in the cubed butter until melted
– Keep warm until served
– Makes 6 portions
Harvest Succotash
Ingredients
– Butter 1 T
– Canola Oil 1 T
– Red Pepper, ½” diced 1 each
– Corn, cut off the cob 1 each
– Brussel Sprouts, shredded 12 each
– Salt and Pepper
– Roasted Carrots 1 medium carrot
– Roasted Onion puree ¼ cup
– Kale, ½” sliced 6 leaves
– Chicken Broth 1 cup
– Fresh chopped parsley 2 t
Method
– Heat a pan over medium heat, and add the butter and oil. When the butter is frothing, add the diced red peppers, the corn and Brussels sprouts.
– Sauté for 30 seconds until the vegetables are just starting to soften, but are still bright and vibrant.
– Add the diced, pre roasted carrots and the onion puree, mix well to combine and heat through.
– Finally, add the sliced kale and the chicken stock and cover with a lid to steam.
– After about 30 seconds the kale will be wilted and bright green.
– Immediately remove from the heat, add a few pinches of fresh chopped parsley and season to taste with salt and pepper.
– Makes 4-6 portions
Roasted onion and garlic puree
Ingredients
– Yellow onion, sliced 1 lb
– Garlic cloves, peeled 20 each
– Rosemary sprigs 6 each
– Olive oil 4 T
– Salt 1 t
– Apples, cut in wedges 2
– Bacon, raw 3 slices
Method
– Peel and slice the onions into ½-inch thick discs
– Shingle them into a baking dish, and add the garlic cloves, the rosemary sprigs, and the apple wedges over top
– Drizzle the olive oil over top evenly, season with salt, and drape the bacon slices over top
– Cover with foil, and roast at 350°F for 45-50 minutes until the onions are fork tender
– When done, cool at room temperature, remove the rosemary and bacon, and puree in a food processor until smooth
– This puree can be used as above in the succotash, or try it as a spread for a homemade flatbread
– Makes 4 cups
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