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One BIG Holiday Recipe

One BIG Holiday Recipe

Servings: 6

Ease of Preparation: Medium

Menu:

BEET LATKES WITH BRUSSELS SPROUT PETALS AND CRÈME FRAICHE – Click here for the individual recipe

FENNEL BULB GRATIN WITH SPICED APPLE CHUTNEY Click here for the individual recipe

TURKEY BREAST ‘BUCHE DE NOEL’ Click here for the individual recipe

STUFFIN’ MUFFINS Click here for the individual recipe

WINTER SPICE BRISKET, ESPRESSO DEMI, SUGAR SNAP PEAS, RADISH

Click here for the individual recipe

CHOCOLATE BARK Click here for the individual recipe

SUGAR COOKIES Click here for the individual recipe

Click here to download the One BIG Recipe as One BIG PDF

Shopping List:

Pantry: On hand: Need (Minimum): Yes/no:
Salt ¼ cup (60 ml)
Black pepper ¼ cup (60 ml)
Vegetable oil (such as canola/grapeseed) 2 ¼ cups (500 ml)
Olive oil ½ cup (120 ml)
Dijon mustard 1 tablespoon (15 ml)
Espresso, finely ground 1 tablespoon (15 ml)
Espresso, brewed 1 shot
Coffee, cold brew ¾ cup (180 ml)
Cardamom, ground 2 teaspoons (10 ml)
Cinnamon, ground 2 teaspoons (10 ml)
Cinnamon whole 1 stick
Nutmeg, ground ½ teaspoon (2.5 ml)
Ginger, ground ½ teaspoon (2.5 ml)
Pumpkin seeds 1/2 cup (120 ml)
Dried cranberries ¾ cup (180 ml)
White sugar 2 ½ cups (590 ml)
Sugar, coarse (‘sanding’) ¼ cup (60 ml)
Corn syrup, light ¼ cup (60 ml)
Baking soda 1 teaspoon (5 ml)
Baking powder ½ teaspoon (2.5 ml)
Pecan pieces, toasted 1 cup (240 ml)
Calabrian chilies 1-2 tablespoons (15-30 ml)
Mustard seed, red or brown 1 tablespoon (15 ml)
Vinegar, apple cider 1 1/8 cup (270 ml)
Potato starch ¾ cup (180 ml)
Bay leaf 2 each
Clove 1 each
Star anise 4 stars
Ras el Hanout (Moroccan spices) 1 tablespoon (15 ml)
Orange flower water 2 teaspoons (10 ml)
Argan oil 1 tablespoon (15 ml)
Flour, all-purpose ½ cup (120 ml)
White pepper, ground 2 teaspoons (10 ml)
White chocolate chips 2 cups (470 g)
Sea salt, flakey 1 teaspoon (5 ml)
Vanilla 1 teaspoon (5 ml)
Dairy:
Butter 4 sticks (1 pound/454 g)
Cheese, goats’ (chèvre /fresh) 1/2 pound (227 g)
Eggs 6 each
Whipping cream 1 cup (240 ml)
Crème fraiche 6 tablespoons (90 ml)
Cheese, Manchego 2 ounces/57 g (¼ cup/60 ml grated)
Bakery:
Dessert 6 portions
Challah 1 loaf
Produce:
Garlic 8-10 cloves
Shallots 3 each
Onion, yellow 5 each
Spinach, pre-washed ¾ pound package (300 g)
Apples, Granny Smith (tart) 3 each
Lemon 1 each
Ginger 1-inch (2.5 cm)
Beets 3, large
Fennel 6 ‘baby’ or 3 small bulbs
Sugar snap peas 1 pound (454 g)
Watermelon radishes 2 pounds (1 kg) med/small
Summer Savoury 3 sprigs
Brussels sprouts 6-8 each
Orange 1 each
Butcher:
Brisket, point, trimmed (cap on) 4-5 pound (2-3 kg)
Turkey breast (single) 2-3 pound (1 kg)
Beef stock 1 quart (1 L)
Veal demi-glace 1 cup (240 ml)
Turkey or chicken stock 1 quart (1 L)
Prosciutto 6 slices
Andouille sausage
Wine Shop:
Red wine, for cooking 2 cups (470 ml)
White wine, for cooking 1 cup (240 ml)
White wine, for the table
Red wine, for the table
Aperitif /dessert
 
Special Equipment:
Dutch oven
Kitchen twine
Probe thermometer
Precision cooker (sous-vide)
Large zip-top bags (2 gallon/8 L) 2 each

Method:

Long Process (6 hrs 30 mins before Dinner):

Medium Processes (4 hrs 30 mins before Dinner):

Short processes (1 hr 30 mins before Dinner):

Dinner Time:

You can’t beet these latkes! Oy, what a joke!

Sit down and Enjoy!

A crisp toping on some anise-y fennel will whet the appetite for courses to come!

Sit down and Enjoy!

 

 

 

 

 

 

Sit down and Enjoy!