Thanksgiving is just one week away and usually this means an abundance of food. However, this year we are being asked to have smaller gatherings. Chef Sean from Spruce Peak in Stowe, Vermont shares some recipes and tips on how to scale back your Turkey Day meal. You can find the recipes below.
Crispy Brussels Sprouts with Feta Fondue, Maple & Apples
1# Brussels Sprouts, Cleaned & Halved
¼ Cup Canola Oil
2 Tbsp Maple Syrup – Smoked if Possible
1 Cup Feta Fondue
Handful of Toasted Pistachios – or Any Nut
1 Apple, Diced
1 Clove Garlic, Chopped
1 Shallot, Peeled & Chopped
2 Sprigs Thyme
¼ Cup Dry White Wine
½ Cup Cream
8oz. Feta Cheese
Preheat oven to 425. Toss Brussels sprouts in oil, salt, and pepper. Lay out on a sheet tray and roast for 10-15 minutes until just tender. Toss in a large bowl with the maple syrup and transfer to the serving vessel. Top with fondue, nuts, and apples.
For the fondue:
Sweat garlic and shallots in a touch of oil. Add thyme and deglaze with white wine. Reduce until almost dry and add cream. Bring to a simmer and remove thyme. Add feta and blend until smooth. Season with salt and pepper. Serve warm.
Thanksgiving Dumplings w/ Gravy & Cranberry:
1# Turkey, Ground
1ea Shallot, Minced
1ea Garlic, Minced
1T Parsley, Chopped
1tsp Rosemary, Chopped
1tsp Thyme, Chopped
1tsp Sage, Chopped
Diced Sweet Potato, Cooked
12ea Dumpling Wrappers
Mix all dumpling ingredients in a bowl. Take 1 spoonful of mix and place in middle of wrapper. Brush the inside edges with water and fold over to create a seal. Steam for 3-4 minutes until cooked through. Serve with your favorite turkey gravy and cranberry sauce.
Spiced Roasted Duck w/ Smoked Maple Glaze & Raspberry Mustard Jus:
1ea Whole Duck, Neck & Giblets Removed
1tsp Chinese Five Spice
1ea Orange, Quartered
1ea Lemon, Quartered
1 Nub Ginger, Split
4 Garlic Cloves, Whole
1 Bunch Scallion
Combine salt and Chinese five spice. Score the skin of the duck with a sharp knife, being careful not to cut through the flesh. Rub the duck inside and out with the salt mixture. Let rest uncovered in refrigerator overnight. Stuff the cavity with the remaining aromatics and roast in a 225 degree oven for 2 hours. Bruch with maple glaze and cook at 450 for 3 minutes until the skin is crispy and the internal temperature is 150 degrees. Rest and carve. Serve with raspberry jus.
¼ Cup Maple Syrup, Smoked if Available
2T Sherry Vinegar
2tsp Black Pepper, Freshly Ground
½ Cup Stock, Roasted Duck or Chicken
2T Blake Hill Raspberry Mostarda
2T Unsalted Butter, Cubed
1tsp Black Pepper, Ground
Bring stock to a boil in a small pot. Reduce slightly. Add jam and butter and reduce into a glaze. Season with salt & pepper.