Thanksgiving recipes: Sweet potato gratin, pear-and-sausage stuffing from SMOKE on Cherry Street chefs
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, November 21, 2012
11/21/12 at 3:26 AM
The chefs at SMOKE. on Cherry Street shared these recipes and food suggestions for your Thanksgiving meal.
Executive chef Erik Reynolds said Thanksgiving at his home is very traditional, and he offered a recipe for sweet potato gratin.
"My extended family, being from the Midwest, is very meat-and-potatoes. We do all the usual - roast a turkey, green bean casserole, mashed potatoes, fresh cranberry sauce. The one item that has strayed a bit from the norm is my sweet potato gratin with chipotles and maple syrup. No one in my family likes the marshmallow brown sugar style, so this is what I prepare in its place."
SWEET POTATO GRATIN
3 cups heavy cream
2 tablespoon chipotle puree
1/2 cup pure maple syrup
3 medium sweet potatoes, peeled and sliced thin
Salt and freshly ground pepper
1. Preheat oven to 350 degrees. Combine the heavy cream, maple syrup and chipotle puree in a blender. In an 8-by-8-inch baking dish, arrange a fourth of the sweet potatoes.
2. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
3. Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
Chef de cuisine Michelle Donaldson said Thanksgiving at her home is not traditional at all. She provided some selections for cheese pairings as well as a Pear, Sausage and Thyme Stuffing.
"I always try to be very careful what I bring because my grandfather has a severe egg allergy," she said. "So here is my recipe for a not-so-conventional sausage stuffing that avoids any egg allergy."
PEAR, SAUSAGE AND THYME STUFFING
2 french baguettes (cut or torn into medium-size pieces)
1/2 cup water
2 cups light beer (I prefer Stella)
1 1/2 pound country sausage
3 pears, medium dice
4 tablespoon brown sugar
2 teaspoons nutmeg (fresh ground if possible)
5-6 sprigs of thyme, de-stemmed and chopped
1 sweet yellow onion (Vidalia or Texas 1015), medium dice
1. Saute sausage. Drain, set aside. Keep fat to sauté. Saute onions in sausage fat until translucent. Deglaze with water and beer mixture.
2. Reduce by half, add the brown sugar, nutmeg, thyme, bread and pears. Cook to desired consistency. (I prefer mine not too mushy.)
3. Salt and pepper to taste.
Chef Michelle Donaldson of SMOKE. also gave us some cheese selections because "it's never a party without cheese."
"I like to keep it festive and utilize cheeses you really only see around this time of year. Also, switching up my milks is a must - sheep and goat are just as important as the cow."
Cow: "Rum and Raisin Stilton - it's soft, creamy, earthy, sweet and savory. The raisins add an awesome texture, as well. I really think this cheese stands alone and needs no help, other than a cracker."
Sheep: "Greek feta, whole block. Marinate with orange zest, orange juice, olive oil, nutmeg, tarragon, fresh ground pepper, roasted garlic clove. Top with sea salt. Looks great in a bowl and impresses people that you marinated it yourself."
Goat: "Goat Brie, like every other Brie, can be baked or topped with a hot fruit compote, even a nice hot fudge or chocolate sauce and nuts. Totally surprising and delicious. This goat cheese is not super gamey, which I know turns some people off. Most people won't even know unless you tell them."
Original Print Headline: SMOKE. chefs create holiday dishes
Nicole Marshall Middleton 918-581-8459
Pear and sausage flavor a stuffing recipe from SMOKE. MATTHEW MEAD / Associated Press