American Culinary Federation shares Thanksgiving recipes

Posted on Nov 08, 2009 by Angie Holmes.

Just in time for the holidays, the American Culinary Federation (ACF) offers five Thanksgiving Day recipes created by ACF Culinary Team USA, the official representative of the U.S. in national and international culinary competitions

Butternut Squash “Consommé” with Flan

Serves 4

Consommé and Flans:

4 butternut squash, peeled, halved and seeds scraped out

4 cups vegetable stock

½ cup maple syrup

2 large egg yolks

½ cup heavy cream

Salt and freshly ground pepper, to taste

1 teaspoon curry powder

Garnish:

2 slices smoked bacon, finely diced

1 zucchini

3 cups vegetable stock (reserved from cooking squash)

1 carrot

Salt and freshly ground pepper, to taste

Finish and Serve:

Micro greens

To make consommé and flans:

• Chop squash; place in large saucepan with stock and maple syrup. Simmer until squash is tender. Strain mixture; reserving squash and stock separately.

• Pass squash through a food mill or ricer. Place purée in strainer set over a bowl; let sit until all liquid has drained out of squash. Reserve liquid and solids separately.

• Preheat oven to 350°F. Combine ½ cup of squash solids and ¾ cup of reserved vegetable stock in a blender; process until smooth. Pour into a bowl; add yolks and cream. Whisk until incorporated; season with salt and pepper. Add in another 1/3 cup of squash solids and curry powder.

• Spray 4 small ramekins with nonstick spray; divide mixture between ramekins. Bake until set, about 20 minutes.

To make the garnish:

• Place bacon in small pan; cook until fat is rendered. Remove bacon from pan; drain on paper towels.

• Cut zucchini into desired shape; cook in vegetable stock until tender; remove with slotted spoon; add to liquid that drained out of squash (the consommé). Cut carrot into desired shape; cook in vegetable stock until tender; remove with slotted spoon; add to consommé.

To finish and serve:

• Unmold warm flan into each of 4 bowls. Spoon hot consommé and vegetables around each; top flans with bacon and micro greens.

By Wayne Sieve, of St. Louis, a member of 2008 ACF Culinary Youth Team USA

Roast Pork Tenderloin with Cider Cream Sauce

Serves 4

Rice Medley:

2 teaspoons canola oil

2 tablespoons minced white onion

1 cup white rice

1 cup wild rice

4 3/4 cups warm chicken stock

¼ cup dried cherries

¼ cup toasted pine nuts

3 tablespoons unsalted butter

Brussel Sprouts:

10 Brussel sprouts

½ white onion, sliced

Oil as needed

Splash of dry sherry

1 tablespoon unsalted butter

Salt and freshly ground pepper, to taste

Sweet Potatoes:

2 sweet potatoes, peeled and turned or cut into medium dice

1 tablespoon olive oil

1 tablespoon maple syrup

1 tablespoon chopped parsley

Salt and freshly ground pepper, to taste

Cider Cream Sauce:

2 cups hard cider

1 shallot, sliced

1 cup heavy cream

1 ½ tablespoons cider vinegar

1 tablespoon unsalted butter

Salt and freshly ground pepper, to taste

Crackers:

2 pieces white sandwich bread, crusts removed

1 tablespoon flax seeds

Pork:

2 teaspoons cracked pepper

2 teaspoons dried thyme

2 teaspoons granulated garlic

2 teaspoons kosher salt

1 pork tenderloin, about 1 ½ pounds, sinew removed

3 tablespoons oil

Hawaiian sea salt, to taste

To make rice medley:

• Preheat oven to 350°F. Place two small ovenproof saucepans on stove over medium heat; add teaspoon of oil in each. Add tablespoon of onion to each; cook until softened. Add white rice to one pan and wild rice to the other; cook, stirring, 1 more minute. Add 2 cups of warm chicken stock to white rice and 2 ¾ cups of stock to wild rice. Season with salt. When stock comes to simmer, cover pans; place in oven. Bake until rice is tender, about 25 minutes for white rice, 45 minutes for wild rice.

• Combine rices; stir in cherries, pine nuts and butter. Keep warm.

To Make the Brussel Sprouts:

• Bring 2-quart saucepan 2/3 filled with salted water to boil. With paring knife, remove and discard tough outer leaves of each sprout. Trim bottom of each; cut an X into stem. Drop sprouts into boiling water; cook until bright green and just tender, about 5 ½ minutes. Drain sprouts; cool in ice water. Drain again; cut each spout in half.

• Place sauté pan over high heat; caramelize onion in a little oil, stirring constantly. Deglaze pan with sherry; set aside until serving. When ready to serve, add Brussel sprouts, butter, and salt and pepper to taste to pan; reheat.

To make sweet potatoes:

• Preheat oven to 350°F; place a small ovenproof sauté pan inside. When hot, add potatoes and oil to pan; return to oven. After 8 minutes, shake pan to toss potatoes. Continue to roast until potatoes are tender when poked with a toothpick.

• Toss potatoes with maple syrup, parsley and salt and pepper; keep warm.

To make cider cream sauce:

• In small saucepan, combine cider and shallot; simmer until liquid is reduced to ½ cup. Add cream; reduce until you have about ¾ cup liquid. Strain sauce; stir in vinegar, butter and salt and pepper.

To make crackers:

• Preheat oven to 250°F. Sprinkle bread with flax seeds; use rolling pin or pasta roller to flatten slices until they are very thin. Cut each slice into 2 long triangles. Place rolling pin on sheet pan; lay triangles over rolling pin to achieve a curve. Bake until crisp, about 5 minutes.

To make pork:

• Combine pepper, thyme, garlic and salt; rub mixture over pork. Let sit for at least 30 minutes.

• Preheat oven to 350°F. Place medium sauté pan over medium-high heat; add oil. When hot, sear pork on all sides. Transfer pork to sheet pan; bake until cooked to medium (145-150°F on an instant-read thermometer), 12 to 15 minutes. Allow to rest 5 minutes before slicing.

To finish and serve:

• Place scoop of rice medley on each plate; top with slices of pork. Sprinkle with sea salt. Tuck cracker behind last piece of pork. Place some cream sauce next to pork; serve with Brussel sprouts and potatoes.

By Mike Bush, of St. Louis, a member of 2008 ACF Culinary Youth Team USA

Pumpkin Spice Cake with Ginger Ice Cream and Brandied Fruit Compote

Serves 4

Pumpkin Spice Cake:

1 ½ large eggs

½ cup sugar

1/3 cup canned pumpkin purée

½ teaspoon lemon juice

½ teaspoon vanilla extract

6 tablespoons all-purpose flour

1 teaspoon cinnamon

½ teaspoon baking powder

Tuile Cylinders:

½ cup unsalted butter

¼ cup sugar

½ cup egg whites, warmed slightly

½ teaspoon vanilla extract

1 cup all-purpose flour

Ginger Ice Cream:

1 ½ cups heavy cream

1 cup milk

¼ cup sugar

2 large egg yolks

½ teaspoon ground ginger

¼ cup diced candied ginger pieces

Brandied Fruit Compote:

½ cup unsweetened apple juice

¼ cup diced dried apricots

¼ cup dried cherries

¼ cup golden raisins

¼ cup dark raisins

2 tablespoons brandy

Finish and serve:

Chocolate curves (optional)

Mint sprigs (optional)

To make pumpkin spice cake:

• Preheat oven to 375°F. In bowl of an electric mixer, beat eggs and sugar until fluffy and tripled in volume. Beat in pumpkin, lemon juice and vanilla. Sift together flour, cinnamon and baking powder; stir them into pumpkin mixture.

• Scoop batter into individual flexible silicone molds; bake until firm and springy, about 15 minutes. Cool completely, then remove cakes from molds.

To make tuile cylinders:

• Preheat oven to 350°F. Combine butter and sugar. Slowly beat in egg whites and vanilla. Add flour; blend until smooth. Spread batter onto baking sheet lined with a Silpat; make rectangles about 5 ½ inches by 2 inches (use a template if you like). Bake until batter is white and no longer shiny, about 2 minutes. Cool completely.

• When cooled, return baking sheet to oven; bake until tuiles are golden, about 2 minutes. While still hot, peel them from mat; wrap them around a small rolling pin or large dowel to form cylinders, pressing firmly at seams. Let cool.

To make ginger ice cream:

• In saucepan, bring cream, milk and half of the sugar to a boil. In medium bowl, whisk yolks with remaining sugar until smooth. Whisk in ground ginger. Whisking constantly, slowly whisk hot cream mixture into egg yolks. Pour mixture back into saucepan; cook, stirring, until slightly thickened. Pour into bowl; refrigerate until chilled.

• Freeze chilled mixture in an ice-cream machine according to the manufacturer’s directions. Transfer ice cream to plastic container; stir in candied ginger pieces. Freeze until ready to serve.

To make brandied fruit compote:

• In medium saucepan, bring apple juice to a boil. Add apricots, cherries, light and dark raisins; simmer until fruits are soft. Remove from heat, pour mixture into a bowl; stir in brandy. Cover bowl with plastic wrap; let compote steep until ready to serve.

To finish and serve:

• Spoon some warm compote into bottom of each serving bowl. Place cakes on top. Make quenelles or scoops of ice cream; place one inside each tuile cylinder; place them on top of cakes. Garnish with chocolate curves and mint; serve.

Chef’s Note

• If you don’t have flexible silicone molds, you can also bake the cake batter in a greased and floured regular cake pan. When baked and cooled, cut out individual circles of cake.

By Jennifer Kopp, CEPC, pastry chef, Chevy Chase Club, Chevy Chase, Md., a member of 2008 ACF Culinary Regional Team USA

Madeleine’s Fried Turkey

Serves 4

Turkey:

8 (2-ounce) portions turkey tenderloin, slightly pounded

4 thin slices prosciutto, halved lengthwise

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon curry powder

1 teaspoon salt

1 cup buttermilk

2 large eggs

Root Vegetable Hash:

1/4 cup peeled, diced Yukon gold potato

1/4 cup peeled, diced parsnip

1/4 cup peeled, diced turnip

1/4 cup peeled, diced celery root

1/4 cup peeled, diced rutabaga

1/4 cup diced yellow onion

1/4 cup diced red bell pepper

1/4 cup diced celery

Olive oil

Unsalted butter

Fresh herbs of choice

Salt and freshly ground pepper

Sweet Potato Sauce:

1/4 cup diced yellow onion

1/4 cup diced celery

1/4 cup diced carrot

Olive oil

1/2 cup peeled, mashed roasted sweet potato

2 teaspoons minced peeled fresh ginger

1/2 teaspoon red curry paste

2/3 cup coconut milk

2 tablespoons lime juice

2/3 cup chicken stock

Unsalted butter

Salt and ground white pepper

Finish and Seve:

Yukon gold potato chips

To make turkey:

• Wrap each piece of turkey in a half a slice of prosciutto. On a plate, combine the flour, garlic powder, paprika, curry powder and salt. In a bowl, whisk together the buttermilk and eggs. Measure out 2/3 cup of the flour mixed with spices and whisk it into the buttermilk mixture just until smooth. Dredge each piece of turkey in some of the remaining 1/3 cup seasoned flour, dip each in the batter, then dredge again in the flour.

• Deep-fry the turkey pieces in 350°F. oil until golden brown and cooked through. Drain well.

To make root vegetable hash:

• Sauté the vegetables in olive oil until cooked through and the flavors combine. Stir in the butter, herbs, and salt and pepper to taste.

To make sweet potato Sauce:

• Sweat the onion, celery and carrot in olive oil until soft. Add the sweet potato, ginger, curry paste, coconut milk, lime juice and stock and cook until the flavors meld. Puree the sauce and finish with butter and season to taste with salt and pepper.

To finish and serve:

• Place 2 pieces of turkey on each plate, serve with the vegetable hash and parsnip-potato puree, and garnish each plate with some cranberry compote and a potato chip. Place a line of the sauce on the side.

Chef’s Notes

• Chef Desens serves this dish with Parsnip-Potato Purée (below) and Cranberry Compote (below).

By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of 2008 AAC Culinary Regional Team USA

Cranberry Compote

Serves 4

1 cup cranberries

¼ cup Port

¼ cup orange juice

¼ cup sugar

2 tablespoons diced yellow onion

1 tablespoon cider vinegar

• Combine all ingredients; cook until cranberries pop and mixture thickents.

Chef’s Note:

Chef Desens serves this with Madeleine’s Fried Turkey

By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of 2008 AAC Culinary Regional Team USA

Parsnip-Potato Purée

Serves 4

1 cup peeled, diced Yukon gold potato

4 garlic cloves

1 cup peeled, diced parsnip

3/4 cup heavy cream

Salt and ground white pepper, to taste

Nutmeg, to taste

• Cook potato and garlic in salted water until soft; drain and purée in food mill. Cook parsnip in cream until softened; purée, using as much of the cream as needed. Fold in potatoes; season with salt, white pepper and nutmeg.

By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of 2008 AAC Culinary Regional Team USA

Quail Two Ways with Foie Gras, Cranberry Wild Rice, Haricot Verts and Mushrooms

Serves 4

Quail:

4 semi-boneless quail

½ cup prepared cranberry relish

Kosher salt and freshly ground pepper, to taste

1 cup all-purpose flour

2 large eggs, cracked and beaten

2 cups panko bread crumbs

Oil for deep frying

½ pound Grade A foie gras

2 tablespoons cognac

2 tablespoons heavy cream

4 (7-inch) squares caul fat

2 tablespoons extra-virgin olive oil

Red Wine Reduction:

1 tablespoon extra-virgin olive oil

Reserved bones and scraps from quail

2 garlic cloves, sliced

3 cups fruity red wine

2 cups roasted chicken stock

1 tablespoon cold unsalted butter, diced

Kosher salt and freshly ground pepper, to taste

To make quail:

• Using a sharp knife, remove leg section from each quail. Remove wing tips; French the remaining wing section on each quail; reserve all bones and trim. Divide each leg section into two. Remove thigh bone; French leg bone. Lay legs skin-side down; season lightly with salt and pepper. Place 1 tablespoon of cranberry relish into each thigh section. Fold thigh over onto leg; pull excess skin over to seal in relish. Wrap each snugly with plastic; refrigerate for 1 hour.

• Remove stuffed legs from refrigerator; discard the plastic. Gently dust each leg in flour, shaking off any excess flour. Dip legs into eggs; thoroughly coat with panko. Place breaded legs in a small dish; set aside until serving. When ready to serve, heat oil to 350°F; fry legs until golden brown. Drain on paper towels; season lightly with salt.

• Place foie gras in a food processor; purée. With motor running, add cognac and heavy cream. Remove from food processor; season mixture with salt and pepper. Divide the mixture into 4 equal portions. Place one portion into each quail breast. Lay out squares of caul fat; season lightly with salt and pepper. Place each stuffed quail breast skin-side down on a square. Gently wrap breasts in fat; trim off any excess with scissors. Refrigerate wrapped breasts for 1 hour.

• When ready to serve, preheat oven to 350°F. Place a large sauté pan over medium heat. Add olive oil; heat for 2 minutes. Place breasts in pan skin-side down; cook until golden brown, about 2 minutes. Flip breasts, then place pan in oven; bake until quail is just cooked through, about 7 minutes.

To make red wine reduction:

• Place a 1-quart saucepan over medium-high heat for 2 minutes. Add olive oil; heat until oil just begins to smoke. Add reserved quail bones; trim; cook, stirring occasionally until bones are golden brown. Add garlic; cook 2 more minutes. Deglaze pan with wine. Simmer until wine is reduced and thick enough to coat back of a spoon. Add roasted chicken stock; continue to simmer until mixture is again thick enough to coat back of a spoon.

• Strain sauce through a fine-mesh sieve into a small saucepan. Reheat sauce just before serving, remove from heat; whisk in cold butter, whisking until it is melted. Season with salt and pepper.

To finish and serve:

• Warm 4 dinner plates. Place a ring mold in center of each; fill with wild rice. Place 1 quail breast on top of each mound of rice; place 2 quail legs on each plate. Divide haricot verts and mushrooms between plates; arrange them around rice and quail. Gently spoon red wine reduction over quail breasts; serve immediately.

Chef’s Note:

Chef Moosmiller serves this dish with Cranberry Wild Rice (recipe follows) and Haricot Verts and Mushrooms (recipe follows)

By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., sous chef for the 2008 ACF Culinary National Team USA

Haricot Verts and Mushrooms

Serves 4

1 pound haricot verts, trimmed

1 tablespoon unsalted butter

½ cup honey mushrooms

1 shallot, minced

1 tablespoon snipped chives

Kosher salt and freshly ground pepper, to taste

• Bring 1 gallon salted water to boil over high heat. Add haricot verts; cook until crisp-tender, about 3 minutes. Drain; shock in an ice-water bath. Drain again; set aside until serving.

• When ready to serve, place medium sauté pan over medium heat for 2 minutes. Add butter; cook for 1 minute. Add mushrooms; cook for 2 minutes. Stir in minced shallots and blanched haricot verts; cook for 2 minutes. Stir in chives; season with salt and pepper.

By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., sous chef for the 2008 ACF Culinary National Team USA

Cranberry Wild Rice

Serves 4

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

½ cup dried cranberries

1 cup wild rice

Leaves from 3 sprigs fresh thyme

1 bay leaf

4 ½ cups chicken stock

Kosher salt and freshly ground pepper, to taste

• Place 1-quart saucepan over medium heat; add oil and garlic. Cook, stirring frequently, for 3 minutes. Add dried cranberries; continue to cook 2 more minutes. Add wild rice; cook, stirring until rice is lightly toasted, about 2 minutes. Add thyme, bay leaf and stock. Simmer until rice grains are tender and begin to pop open, about 45 minutes. Discard bay leaf; season rice with salt and pepper. Check rice before service to make sure it is very hot; double check for proper seasoning.

By Jonathan Moosmiller, CEC, executive chef, Westchester Country Club, Rye, N.Y., sous chef for the 2008 ACF Culinary National Team USA

Recipes and photos courtesy of the American Culinary Federation from Cooking with America’s Championship Team (LTD Publishing llc., 2009)