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One BIG Holiday Recipe

Posted By team@parachutedesign.ca On November 9, 2022 @ 5:53 pm In | No Comments

Servings: 6

Ease of Preparation: Medium

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):

For Turkey:
Prepare a water bath for sous-vide cooking: choose a spot that will not be in your way for the remainder of the cooking process. Fill a large pot with water for your water bath and clip a Sous-Vide Precision Cooker to the side. Set the intake below the water level. Set the cooker temperature to 150 F (65 C). NOTE: When filling with water, be careful not to overfill as the roast will raise the water level.
Place a large pot of water on to boil for the spinach.
Pull ½ pound (227 g) goat’s cheese (chevre/fresh) and ¾ cup (180 ml) butter to room temperature to soften.
Peel 5 yellow onions. Halve 3 and reserve 2 ½ for the Brisket and ½ for the Velouté. Dice 1 into ¼-inch (6 mm) cubes, reserve for the Turkey Stuffing Mixture. Slice 1 into thin slices and reserve it for the Espresso Demi-Glace.
For the Brisket:
Preheat the oven to 325 F (160 C).
Make a ‘rub’ for the brisket: combine 1 tablespoon (15 ml) finely ground espresso, 1 tablespoon (15 ml) salt, 1 tablespoon (15 ml) black pepper, 2 teaspoons (10 ml) ground cardamom, ½ teaspoon (2.5 ml) ground nutmeg, ½ teaspoon (2.5 ml) ground ginger.
Trimming the brisket:
Retrieve a 4-5-pound (2-3 kg) brisket point roast (with ‘cap’), clean and square up, removing excess fat and thin parts. The goal is somewhat uniform thickness and a shape that fits into the Dutch oven. Score the fattier side with long shallow cuts in a crosshatch pattern.
Rub the cleaned brisket with the spice-espresso blend.
Heat 2 tablespoons (30 ml) veg oil in a Dutch oven over medium-high heat until shimmering.
Sear the brisket very well, starting with the scored fat side, searing 1-2 minutes per side, until well seared all over. NOTE: if easier, use a large skillet, then transfer it to the Dutch oven. Use 2 pairs of tongs (one in each hand) to control the meat during turns.
Add 1 cup (240 ml) beef stock, 1 cup (240 ml) red wine, 5 reserved yellow onion halves, and 1 bay leaf.
Bring to a simmer, cover, and transfer to the oven. Set a timer for 5 hours.
Peel and finely chop 8-10 cloves garlic, enough to yield 4 tablespoons (60 ml), reserve for Turkey Stuffing, Spiced Apple Chutney, Espresso Demi-Glace, and the Stuffin’ Muffins.
Make the Turkey Stuffing Mixture:
Toast ½ cup (120 ml) pumpkin seeds in the oven with the brisket for 8 minutes, until aromatic and just starting to colour. Transfer to a bowl or tray and set aside to cool completely.
Heat 1 tablespoon (15 ml) butter in a sauté pan over medium heat. Add the reserved chopped onion and 1 tablespoon (15 ml) chopped garlic. Finish by seasoning with salt and pepper.
Sweat the onions and garlic for 4-5 minutes until just soft and translucent. Transfer to a plate and let cool completely.
Prepare a bowl of ice water, place it near the pot of boiling water on the stove.
Blanch 3/4 pounds (300 g) of fresh, pre-washed spinach. Plunge into the boiling water for 30 seconds and use a slotted spoon or wire mesh strainer to transfer to ice water to stop the cooking.
When cool, strain the spinach by squeezing it out until it is dry.
Roughly chop the squeezed-out spinach.
In a medium bowl, combine the spinach, room temperature goats’ cheese, the cooled, cooked onion-garlic mixture, toasted pumpkin seeds, ½ cup (120 ml) dried cranberries, and 1 egg. Fold all together until uniform.
Butterfly the Turkey Breast:
Layout 1 whole fresh 2-3-pound (1-1.5-kg) turkey breast, trim away any fat, skin, silver skin. Remove the tender, if attached, and reserve for another use.
Choose a long edge of the breast, then, using a long sharp knife, make a long cut along the edge, horizontal to the board, at a depth of about 1-2 inches (2.5-5 cm). Imagine that you are unrolling the meat like a scroll, and keep making cuts, following the first cut, and keeping the same depth, until the breast is completely ‘unrolled’, leaving a wide, flat thin piece of meat (about 12 inches/30 cm square) on your cutting board.
Lay a piece of plastic wrap over the butterflied meat and use a meat mallet (or the back of a small pan) to pound out the meat to an even layer.
Season with salt and pepper.
Make the Roast:
Add the Stuffing Mixture over the breast in a neat, even layer. Leaving space at the edges.
Starting along one side, carefully roll the turkey in a single, long log.
Cut 5-7 lengths of kitchen twine that are long enough to reach around the turkey roll.
Tie the roll with the lengths of twine at even intervals, securing the shape. Trim away excess twine.
Sous-vide the Roast:
Transfer the roast to a large (2 gallon/8 L) zip-top plastic bag.
Use ‘water displacement’ to remove air before sealing the bag: in other words, lower the open bag with the roast into the prepared water bath, leaving the bag’s opening above the waterline. When the meat is below the water, the pressure from the water will naturally push the air up and out of the bag. Seal the bag while the roast is still submerged, and the opening is not. Do not allow any of the water to get into the bag.
Clip the bag to the side of the water bath to keep it from clogging the intake on the precision cooker.
Leave in for at least 4 hours, or until needed.
Start the Brittle Bark:
Line a ¼ size sheet tray with parchment paper, brush with melted butter.
Measure out ½ cup (120 ml) of pecans, 4 tablespoons (60 ml) cold, salted butter and 1 teaspoon (5 ml) baking soda.
Heat a heavy bottom pan over medium-high heat, add 1 cup (240 ml) of white sugar.
Add ½ cup (120 ml) corn syrup and 4 tablespoons (60 ml) of water to the sugar.
Bring all to a boil and cook for 8-12 minutes, using a heat-proof silicone spatula to stir, until a candy thermometer reads 300 F (150 C), no higher.
When the temperature is reached, work quickly (and carefully, it’s hotter than it looks!); first, remove the pan from the heat, then stir in the portioned pecan pieces, butter and baking soda you measured earlier.
Then, immediately pour the mixture out onto the lined and buttered tray, and carefully tilt the pan to create a thin, even layer.
Cool at room temperature.
PRO TIP: to clean burnt sugar from a pan, add water and boil.

Medium Processes (4 hrs 30 mins before Dinner):

Zest 2 lemons, reserve half for the Sugar Cookies and half for the Apple Chutney. Reserve the lemon for Snap Peas and Radishes.
Make the Sugar Cookies:
Set up a stand mixer fitted with a paddle attachment
Add 3/4 cups (180 ml) room temperature butter and 1 ½ cups (360 ml) sugar to the bowl and beat, slowly at first, then increasing the speed as it starts to incorporate.
Continue beating until ‘creamed’, in other words, the texture becomes smooth and uniform and the colour lightens to a pale yellow.
When creamed, decrease the speed of the mixer, and beat in 2 eggs, 1 teaspoon (5 ml) vanilla extract, and the reserved lemon zest. Keep beating until smooth.
In a bowl, combine 4 cups (1 L) flour (all-purpose or cake), ½ teaspoon (2.5 ml) baking powder, and ¼ teaspoon (1 ml) salt. Use a whisk to sift all together.
Add the flour mixture to the butter mixture and mix on the lowest speed until just incorporated.
When combined, turn the dough out onto a clean work surface and flatten it into a disc.
Cover and refrigerate for 2 hours.
Finish the Brittle Bark:
Set up a double boiler: fill a medium saucepan about halfway with water, place over high heat and bring to a boil. Use a metal mixing bowl that is just larger than the saucepan and set over the top, leaving about an inch between the bowl and the water. When boiling, reduce the temp to very low so that the steam is what is heating the bowl.
Add 2 cups (470 ml) white chocolate pieces to the bowl and allow to melt.
When melted, pour the chocolate over the cooled brittle, spread with a silicone spatula.
Sprinkle over ½ cup (120ml) chopped toasted pecans and ½ cup (120 ml) dried cranberries.
Gently press the garnishes into the chocolate.
Allow the bark to cool at room temperature until fully hardened. Reserve at room temperature.
Peel and finely dice 3 shallots. Reserve 1/3 for the Apple Chutney and 2/3 for the Stuffin’ Muffins.
For the Stuffin’ Muffins…
Cut about half a loaf of challah, with crust, into ½-inch (1.25 cm) cubes, enough to yield about 7 cups (1.5 L).
Lay the cubed challah out on a tray to dry, at least 1 hour.
Make the Apple Chutney
Peel, core, and dice 3 Granny Smith apples into ¼ -inch (6 mm) cubes.
Peel and mince a 1-inch (2.5 cm) piece of ginger.
Finely chop enough canned Calabrian chilies to yield 2 tablespoons (30 ml). Reserve half for chutney and half for plating.
In a small saucepan, heat 1 tablespoon (15 ml) veg oil over medium-high heat.
Add 1 tablespoon (15 ml) red (or brown) mustard seeds and sizzle until they start to pop. Add 1 tablespoon (15 ml) of reserved chopped garlic, lemon zest, shallot, ginger, and Calabrian chili. Sizzle for 1 minute, until aromatic.
Add the diced apples and stir to coat with the aromatics. Add 1 cup (240m ml) apple cider vinegar, ½ cup (120 ml) sugar, and season with salt.
Bring to a boil, then reduce heat and leave to simmer for 1 hour, until jammy.
Prepare for the Beet Latkes:
Peel and grate 3 large red beets. PRO TIP: wear gloves and work over a plate instead of your cutting board to reduce staining.
Place the grated beets in a strainer over a bowl and squeeze out the juice. Leave in the strainer and add to a tray.
Measure ¾ cup (180 ml) potato starch and add to the tray.
Crack and beat 2 eggs in a small bowl, add the bowl to the tray.
Make the Argan-Orange vinaigrette: in a bowl, whisk together 1 tablespoon (15 ml) Dijon mustard, the juice and zest of 1 orange, 2 tablespoons (30 ml) apple cider vinegar, 2 teaspoons (10 ml) orange flower water, and 1 tablespoon (15 ml) argan oil. Whisk in ½ cup (120 ml) olive oil, season with salt and pepper. Add the bowl to the tray.
Chop the ends from 6-8 large, fresh Brussels sprouts. Discard the first layer and remove the leaves, layer by layer, until only the core remains. Keep the leaves (‘petals’) and reserve the cores for another use or discard. Add the petals to a bowl and place them on the tray.
Add a bowl with 6 tablespoons (90 ml) crème Fraiche to the tray.
This is your kit, refrigerate until needed for plating.
Make the Stuffin’ Muffins:
Crumble and add 1 link fresh andouille sausage to a skillet over medium heat and sizzle for about 5 minutes, until rendered and brown.
Add the reserved shallots and 1 tablespoon (15 ml) reserved chopped garlic to the sausage and sauté in the rendered fat for about 3-5 minutes or until the vegetables are soft. Season with pepper.
Add 4 tablespoons (60 ml) butter and allow to melt, then remove from the heat.
Lightly oil a 6 cup muffin tin and layer 6 slices prosciutto into the cups, lining to form a prosciutto cup.
Strip the leaves from 4 sprigs summer savoury, and chop, enough to yield 1 tablespoon (15 ml) chopped leaves. Reserve the stems for Velouté.
In a bowl, combine chopped summer savoury, 1 ½ cups (350 ml) room temperature chicken broth, and 1 egg. Mix until uniform.
Combine the bread cubes and sausage-vegetable mixture in a medium bowl.
Add the broth-egg mixture to the bowl with the bread and veggies and stir until the mixture is well combined.
Scoop the mixture into the prosciutto-lined muffin tin and bake. Set a timer for 40 minutes.
Set a large pot of salted water to boil for blanching the radishes.

Short processes (1 hr 30 mins before Dinner):

For the Velouté:
In a medium saucepan, combine 3 cups (710 ml) prepared turkey (or light chicken) stock, 1 cup (240 ml) whipping cream, reserved summer savoury stems, ½ yellow onion (reserved, peeled), 1 bay leaf, and 1 clove (spice). Use the clove to spear the bay leaf, attaching it to the onion.
Bring to a simmer, reduce heat to low and let simmer for 20 minutes.
When the timer goes off, remove the Stuffin’ Muffins from the oven and set them aside at room temperature until needed.
For the Brisket:
When the timer goes off, pull the brisket from the oven, transfer it to a tray and wrap tightly in foil to rest. Keep in a warm place.
Reserve the pan contents for another use or discard (it will be mostly rendered fat).
Finish the Sugar Cookies:
Increase the oven temp to 350 F (180 C).
Roll out the chilled dough into a thin, even sheet of cookie dough.
Cut out with your favourite holiday cookie cutters. Lightly sprinkle with coarse sanding sugar.
Bake for 6-10 minutes or until just starting to colour, no more. Use a timer and keep a close eye on them.
Prep the Veggies:
Remove the strings and ends from 4 cups (910 ml) sugar snap peas.
Peel the radishes and cut them into wedges, about ¾-inch (2 cm) per side.
Prepare a bowl of ice water, set it near the boiling water on the stove. Blanch radishes in the boiling water for 2 minutes, until just crisp-tender. Use a slotted spoon or a wire mesh strainer to transfer to the ice water to stop the cooking.
When cool, drain and set aside until needed for plating.
When the timer goes off, remove the sugar cookies from the oven, set them aside and let them cool at room temp.
Make the Velouté:
When ready to make the sauce, strain the simmering stock-cream mixture into a bowl, reserving the liquid and discarding the solids.
Return the liquid to the saucepan and return to the heat, bring to a simmer.
In a sauté pan over medium heat, melt ¼ cup (60 ml) of butter. When just melted, whisk in ¼ cup (60 ml) flour. Whisk for one minute until uniform and bubbling at the sides. Do not brown.
Whisk the butter-flour mixture into the simmering broth-cream mixture and continue whisking until the sauce is smooth and slightly thickened. Reduce heat.
Taste and season with salt and white pepper. Keep warm until needed (or cool and reheat).
For the Espresso Demi-Glace:
Heat 1 tablespoon (15 ml) veg oil in a saucepan over medium heat.
Add reserved sliced yellow onion and 1 tablespoon (15 ml) reserved chopped garlic, and 1 teaspoon (5 ml) whole black peppercorns and sweat for 3-4 minutes until soft.
Deglaze with 1 cup (240 ml) red wine, reduce by half.
Strain the wine and return to the pan, discarding the solids.
Add 3/4 cup (180 ml) of cold brew coffee and 1 cup (240 ml) prepared veal demi-glace to the wine and bring to a simmer.
Dissolve 2 tablespoons (30 ml) cornstarch in 2 tablespoons (30 ml) water.
Whisk the cornstarch-water mixture into the simmering sauce and continue whisking until just thickened. Remove from the heat and set aside until needed for plating.
PRO TIP: To prevent a ‘skin’ from forming on a sauce, cut out a round of parchment paper the same size as your pan, lightly spray one side with pan spray, then lay the sprayed side over the surface of the sauce.
Braise the Fennel:
Trim 6 baby or 3 small fennel bulbs to make a nice presentation. Shave the bases, remove any limp or discoloured outer layers. Cut the stalks away but leave a few inches for a nice presentation (especially if using younger, more tender baby fennel). Slice in half, lengthwise, along the narrow axis to make 2 wide, flat shapes. Reserve a handful of the nice fronds for plating.
Heat 2 tablespoons (30 ml) veg oil in a cast iron pan over high heat.
When hot, sear the fennel (in batches if needed), cut-side-down, without moving for 1-2 minutes until starting to colour.
Flip the fennel and add 1 cup (240 ml) white wine, bring to a boil.
When the wine is boiling, add 1 ½ cup (350 ml) light stock (turkey, chicken, or veg), 4 stars of star anise, and 1 cinnamon stick. Season with salt and pepper.
Bring to a simmer, cover, and transfer to the oven, set a timer for 20 minutes.
Pull Turkey from the water bath and let it rest in the bag.
Pull the Spiced Apple Chutney to warm slightly at room temperature.

Dinner Time:

Plate the Latkes:

Moroccan Beet Latkes with Brussels Sprouts — You can’t beet these latkes! Oy, what a joke!

Retrieve the Latke kit from the fridge.
Heat 2 tablespoons (30 ml) veg oil in a heavy skillet over medium-high heat.
In a second pan, melt 1 tablespoon (15 ml) butter over medium-low heat.
Use gloves to prevent staining your hands, quickly mix the shredded beets, potato starch, eggs, and 1 tablespoon (15 ml) Ras el Hanout (Moroccan spice blend). Season with salt.
Continue working quickly and form the mixture into 12 small cakes.
Fry the cakes in the hot skillet, about 2-3 minutes per side. Set aside to drain, keep warm.
Add the brussels sprouts leaves to the pan with the butter and toss lightly to warm only very slightly.
Toss the slightly warmed Brussels sprouts petals with a bit of the orange-argan vinaigrette.
Plate Latkes, 2 to a plate, with petals on top and dollop of crème Fraiche beside.
Wipe the rims
Serve immediately.

Sit down and Enjoy!

Plate the Fennel Gratin:

Fennel Gratin with Apple Chutney — A crisp toping on some anise-y fennel will whet the appetite for courses to come!

Pull fennel from oven, transfer to baking dish or tray, cut side up. Turn oven to broiler.
Combine ½ cup (120 ml) panko breadcrumbs with ¼ cup (60 ml) grated Manchego.
Sprinkle fennel bulbs with mixed breadcrumbs and Manchego. Drizzle with olive oil.
Place under broiler and broil for 5 minutes, until browned. Watch carefully to prevent burning.
Layout 6 plates, transfer 2 pieces baby or 1 piece of small fennel bulb onto each plate, toasted breadcrumb side up.
Plate with apple chutney and a drizzle of the reduced braising liquid. Garnish with the reserved chopped Calabrian chilies.
Wipe the rims.
Serve immediately.
Before sitting down, turn off the oven, and place the Stuffin’ Muffins and Brisket back into the oven to re-warm in the residual heat.

Sit down and Enjoy!

Plate the Mains and Sides:

Return the Espresso-Red Wine Demi-glace to the heat to re-warm.
Heat ½ cup (120 ml) butter in a large skillet over medium heat. Add the blanched radishes and sugar snap peas and cook slowly for 5-7 minutes. Finish by seasoning with salt and pepper.
Heat 4 tablespoons (60 ml) vegetable oil in a large skillet over medium heat.
Remove the turkey roast from the bag and pat dry. Season with salt and pepper,
When the oil is shimmering, add the turkey roast and sear, rotating, 1-2 minutes per side.
When evenly seared, add 2 ounces (57 g) butter and use it to baste the roast through a second rotation.
When ready, set aside to rest, covered while plating the brisket.
Brew a shot of espresso. Add to the warm Espresso-Red wine Demi-glace and remove from the heat. Taste and adjust seasoning with salt and pepper.
Slice the rested beef, layout neatly on a platter.
Cover with the Espresso-Red Wine Demi-Glace to glaze.
Slice the zested lemon leftover from the Spiced Apple Chutney recipe and spritz the juice into the pan with the veggies.
Toss once and arrange on the platter with the brisket.
Slice-rested turkey. Place velouté on a platter. Place round slices neatly over the sauce.
Pull the Stuffin’ Muffins from the oven. Transfer to a platter.
Serve any extra Velouté, Red Wine-Espresso Demi, and Spiced Apple Chutney in separate containers on the side.
Wipe the rims.
Serve the Turkey Buche de Noel, Winter Spice Brisket and Stuffin’ Muffins

Sit down and Enjoy!

Sweet Endings:

If desired, slice and serve a dessert from your favourite bakery.
Hostess Gifts:
Shatter the White Chocolate Cranberry Brittle Bark into shards.
Prepare gift bags with the bark and sugar cookies for your guests to take home.

Menu:

Shopping List:

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: