Thanksgiving Day is next week and what better way to celebrate than with a list of recipes that your entire family can enjoy. In addition to cooking amazing meals, these four celebrity chefs, Chef Sara Moulton, Chef Missy Chase Lapine, Chef Joey, Altman, Chef Curtis Aikens, are also fantastic keynote speakers who address a wide range of topics such as education, parenting, and nutrition in their presentations. By booking these speakers, organizations gain a new perspective and fresh approaches to the way they interact with others and view the world around them.
Vermont Apple Crisp with Maple Sauce – Chef Sara Moulton
For the topping:
1 cup old-fashioned rolled oats (not quick cooking)
1/3 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
3 tablespoons granulated sugar
1/4 teaspoon table salt
1 teaspoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
For the filling:
4 to 5 medium apples such as Granny Smith, Golden Delicious, Stayman, or McIntosh
1/2 cup maple syrup, preferably Grade B
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1/2 cup chopped dried apricots, preferably California
For the sauce:
1 cup maple syrup, preferably Vermont Grade B
1 teaspoon vanilla extract
1/2 cup firmly packed premium vanilla ice cream
To make the topping combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon in a large bowl. Add the butter and, using your fingertips or a pastry blender, mix until well combined. Keep refrigerated until you’re ready to bake the crisp. (The topping can be made up to 2 days in advance.)
When ready to assemble and bake, preheat the oven to 375°F and butter a shallow 2-quart baking dish.
To prepare the filling, peel and core the apples. Thickly slice and place in a large bowl. Add the maple syrup, cinnamon, nutmeg, lemon juice, and apricots. Stir well and spoon into the baking dish. Sprinkle the topping over the apples and bake until the apples are tender and the top is nicely browned, 45 to 50 minutes. Meanwhile prepare the sauce. Combine the syrup, vanilla, and ice cream in a small saucepan. Whisk over medium heat until the mixture is smooth and heated through, about 5 minutes. Remove from the heat and cool slightly. Serve with the crisp while still warm.
Cranberry Apple Turkey – Chef Missy Chase Lapine
– 1 1/2 cups of apple sauce
– 1/2 cup chicken broth
– 1 cup of dried cherries or cranberries
– 1/2 cup of pomegranate juice
– 1 large red onion, pureed or diced
– 1/2 teaspoon each salt and onion powder
– 1 six-ounce can of tomato paste
– 1 turkey breast 4-5 lbs (ideally boneless)
Preheat slow cooker to desired setting.
In the slow cooker pot, mix all ingredients. Add turkey to slow cooker and toss. Cover. Cook 5 hours on low or 2 ½ hours on high.
Remove turkey from slow cooker and serve.
Honey-Roasted Root Vegetables – Chef Joey Altman
1 cup honey
4 medium carrots, cut into ½-inch dice
3 small-medium parsnips, peeled and cut into ½-inch dice
2 medium turnips, peeled and cut into ½-inch dice
2 small-medium rutabagas, peeled and cut into ½-inch dice
1 medium or 2 small red onions, cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or rosemary, chopped medium-fine (optional), plus large sprigs, for garnish
Kosher salt and freshly ground black pepper
1. Preheat the oven to 400°F. Cook the honey in a large heavy skillet over medium heat until it is thick and dark with large bubbles, about 10 minutes. Stir in the carrots, parsnips, turnips, rutabagas, and onions and cook until the vegetables are deeply glazed, 8 to 10 minutes.
2. Transfer the skillet to the oven and roast until the vegetables are tender and well caramelized, 15 to 20 minutes. (Alternatively, continue cooking and tossing the vegetables on the stove top until they are tender and well glazed, about 25 minutes.)
3. Stir in the butter, lemon juice, and thyme, if using. Season to taste with salt and pepper. (To make ahead, cool then refrigerate in a covered container for up to 2 days. Reheat in a skillet over medium heat, stirring frequently to prevent scorching.)
4. Transfer to a warm platter and decorate with large sprigs of the thyme, if you wish.
Southern Baked Beans – Chef Curtis Aikens
3 slices bacon, chopped
1 large onion, finely chopped
1 (16-ounce) can vegetarian baked beans, drained
¼ cup low-sodium ketchup
3 tablespoons maple syrup
1 tablespoon barbecue sauce
1 tablespoon yellow mustard
1 teaspoon dry mustard
Preheat oven to 350°F.
Spray a small baking dish with nonstick spray.
Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, 3 – 4 minutes.
Transfer to paper towels to drain.
Drain off and discard the fat from the skillet and set over medium-high heat.
Add onion and cook, stirring, until softened, about 7 minutes.
Remove from heat.
Stir in bacon, beans, ketchup, maple syrup, barbecue sauce, yellow mustard, and dry mustard.
Spoon the bean mixture into the baking dish.
Cover loosely with foil and bake until the edges are bubbly and the filling is hot, about 25 minutes.
If you are ready to start searching for your next speaker for an up and coming event, Contact Eagles Talent Speakers Bureau today.