Lindsey
Gustin with Thomas Kee - Chef and Owner
Butternut Squash and
Granny Apple Soup
Ingredients:
One Gallon
1) 3 large Butternut Squash (9 lbs.)
2) 2 medium Onions - chopped
3) 6 Granny Apples cored and peeled
4) 1/2 gallon Chicken Stock
5) Salt and Pepper
6) Honey
7) Brown Sugar
8) Cinnamon
9) Nutmeg
10) Melted Butter
11) Sour Cream or Creme Fraiche
12) Brandy
13) Chives for garnish
Preparation:
1) Split butternut squash, scoop out seeds
and arrange on a
small sheet pan.
Brush with melted butter, and sprinkle
with brown sugar,
cinnamon, nutmeg, and brandy. Roast
in 400 degree
convection oven for 45 minutes to 1 hour,
until soft.
2) Butter apples and season with cinnamon
and nutmeg.
Bake on sheet
pan in a 350 degree convection oven for
30-40 minutes,
until soft.
3) Heat butter in a large pot and saute
onions, until soft, over
medium heat.
4) Chop and add apples.
5) Scoop and add squash.
6) Add chicken stock to cover by 1 to
1/2 inches.
7) Cook approximately 30 minutes and puree
in a blender.
8) Add a little bit of honey to accent
flavor and bring back
sweetness with
salt.
9) Mix sour cream and brandy to taste.
10) Garnish sout with a teaspoon of sour cream mix
and chopped
chives.
Turkey Salad
Ingredients:
Makes 4 Servings
1) 12 oz. of Leftover Turkey - pulled
or cut
2) 4 portions of Mixed Greens
3) 8 each of Asparagus - blanched
4) 12 each of Shiitakes with stem removed
and cut in half
5) 4 each Plum Tomatoes - quartered
6) 1/2 bunch of Chives
7) Roasted Red Peppers for garnish
8) Sherry Vinaigrette (See Recipe Below)
Preparation:
1) Wash greens and dry well.
2) Pull or cut turkey into bite size strips.
3) Chop chives into small garnish.
4) Medium heat saute pan with a little
olive oil or butter.
When pan is hot,
toss shiitakes in and saute briefly until
they start to
turn soft. Remove to mixing bowl.
5) Cut asparagus in bite size pieces.
Place asparagus, turkey
and 1 tbs. of
chopped chives and add to mixing bowl with
shiitakes.
6) Add sherry vinaigrette to toss, making
sure every piece is
coated.
7) Arrange mixed greens on serving plate
and top with the
turkey, shiitake
and asparagus mix. Garnish with tomato
wedges and roasted
peppers.
For the Sherry Vinaigrette...
Ingredients:
1) 1/2 Shallot - chopped
2) 1 clove of Garlic - chopped
3) 3/4 cup of Sherry Wine Vinegar
4) 1 dash of Worcestershire Sauce
5) 3/4 cup of Extra Virgin Olive Oil
6) 1 cup of Salad Oil
7) 1 tbs. of Salt
8) 2 tsp. of Black Pepper
9) 2 tsp. of Dijon Mustard
Preparation:
Add all ingredients to a blender and mix until incorporated.
Pumpkin Bread Pudding
Ingredients:
Makes 9 Servings
1) 1 1/2 day old Baguettes
2) 1 quart of Whole Milk
3) 1 quart of Half and Half
4) 1 tsp. Nutmeg
5) 2 tsp. Cinnamon
6) 1 cup of chopped Walnuts
7) 1 cup of Raisins or dried Cranberry,
optional
8) 6 Eggs
9) 2 cups Sugar
10) 2 cups Pumpkin Puree
11) 1 shot of Brandy
12) Butter
Preparation:
1) Butter a 10" by 12" pan.
2) Cut baguettes into small squares and
place into mixing
bowl. Add
milk, half and half, cinnamon, nutmeg,
walnuts, raisins,
and stir well.
3) Whip eggs in a separate bowl and add,
stir well.
4) Then add sugar and stir well.
5) Finally add pumpkin puree and brandy
and stir well.
6) When the bread starts to soften, put
in the buttered pan,
then place in
the middle of a 350 degreee convection
oven, uncovered,
for 1 hour until set.
7) Remove to cool and serve warm with
cream.