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Thanksgiving Recipes

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From the November, 2011 Issue

  1. Steve Mannino’s Chocolate-Potato Cake
  2. Dennis Friedman’s Buffalo Wellingtons
  3. Rob Valencia’s Spiced Ham

Turkey and Main Dishes

  1. Golden Turkey Leg, Foie Gras, and Chestnut Roulade, and Port Beet Sauce (Citronelle’s Michel Richard)
  2. Pot-Roasted Monkfish (Farrah Olivia’s Morou Ouattara)
  3. Herb-Roasted Turkey Breast (Gillian Clark, formerly of General Store)
  4. Périgord Truffle-Stuffed Capon With Pan Gravy (CityZen’s Eric Ziebold)
  5. Pine-Roasted Rack of Venison (Equinox’s Todd Gray)

Appetizers

  1. Black Indian Rice Cakes With Spiced Pecans, Spring Onions, and Pickled Okra (Equinox’sTodd Gray)
  2. Sausage-Stuffed Sausages (Gillian Clark, formerly of General Store)
  3. Black-Eyed-Pea-and-Pumpkin Fritters (Farrah Olivia’s Morou Ouattara)
  4. Persimmon and Chestnut Soup (Farrah Olivia’s Morou Ouattara)
  5. Grilled Chincoteague Oysters With Ale Butter and Preserved Lemon (Equinox’s Todd Gray)

Stuffing

  1. Nontraditional Stuffing (Brendan Cox, formerly of DC Coast)
  2. Sourdough Stuffing with Balsamic-Roasted Red Onions and Sweet Italian Sausage (Vermilion’s Anthony Chittum)
  3. English Thyme Bread Pudding (CityZen’s Eric Ziebold)
  4. Chanterelle Mushroom and Pear Stuffing (Blue Duck Tavern’s Brian McBride)

Vegetable Sides

  1. Green Bean Casserole (CityZen’s Eric Ziebold)
  2. Haricots Vert, Shiitake, and Fried Onion Casserole (Gillian Clark, formerly of General Store)
  3. Sweet-Potato Soufflé (Rogue 24’s RJ Cooper)
  4. Sweet Potato and Marshmallow Pâté: (Gillian Clark, formerly of General Store)
  5. Braised Brussels Sprouts West African-Style (Farrah Olivia’s Morou Ouattara)
  6. Green-Bean Casserole With Vermont Cheddar (Volt’s Bryan Voltaggio)
  7. Green Bean Salad with Greek Yogurt, Dill and Garlic Breadcrumbs (Vermilion’s Anthony Chittum)
  8. Stewed Kabocha Squash With Hen-of-the-Wood Mushrooms, Juniper, and Rosemary (Equinox’s Todd Gray)
  9. Creamed Onion-Stuffed Onions (Gillian Clark, formerly of General Store)
  10. Collard Greens and Peanut Stew (Farrah Olivia’s Morou Ouattara)

Sauces

  1. Burnt-Honey Cranberry Sauce: Michael Harr
  2. Just Cranberry Sauce: Brendan Cox
  3. Kumquat Gewurztraminer Gelee: Jamie Stachowski
  4. Cranberry-Tangerine Marmalade: Eric Ziebold
  5. Cranberry Aspic: Gillian Clark
  6. Cranberry-Ginger Chutney: Patrick O’Connell
  7. Cranberry, Orange, and Champagne Compote: Tracy O’Grady

Desserts

  1. Musquee de Provence Pumpkin Tartlets With Swiss Meringue, Caramel Ice Cream, and Banyuls Vinegar Reduction: Eric Ziebold
  2. Spiced Pumpkin Crème Brulee: Brian Voltaggio
  3. Pumpkin Caramel Pecan Pie: Huw Griffiths
  4. Cranberry Soufflé: Michel Richard
  5. Pumpkin Soufflé: Gillian Clark
  6. Pumpkin Panna Cotta With Sweet Potato Chips: Morou Ouattara
  7. Pumpkin Tartlets With Honey Molasses Ice Cream: Todd Gray
  8. Pumpkin Pie a La Can: Josh Short
  9. Macadamia and Butternut Squash Tartlets: Michel Richard

Wine Pairings

  1. The Wine Guy’s Thanksgiving Picks
  2. Bounty of Riches: Thanksgiving Wine Pairings
  3. Three Sommeliers Give Their Thanksgiving Picks
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