• Thursday, November 23, 2017

Gourmet Thanksgiving Dinner

A Holiday Feast
By , Founder
November 22, 2016

When it comes to Thanksgiving dinner, we don’t mess around.  It’s a full-day affair, where we bring together family, friends and friends of friends to partake in a homemade, labor of love, feast.  Thanksgiving is all about inclusion, which is something that food helps us achieve.  For as celebrity chef Alex Atala once said to us, it’s food that brings people together, more than any other social media network in the world. 

It’s no secret we love our food, and from the canapé hour where we saber our first bottle of Laurent-Perrier Brut champagne to accompany the smoked salmon with blinis and Petrossian caviar with Daniel Boulud potato chips, and all the way to the gluten-free caramel apple pie with artisanal gelato, we eat until our yoga pants don’t fit anymore. 

But in all seriousness, this is the time of the year we take real time to reflect on how thankful we are for our lives.  The expression of that gratitude comes in the form of bringing together people we love, and preparing a meal that expresses in a small part how much those friends and family mean to us.  We take time to slow down, enjoy that glass of wine during the day, and as our tradition, go around to share what we’re most thankful for in this beautiful life. 

Our Galavante Thanksgiving is a menu to pull out of your playbook throughout the holidays and beyond.  In lieu of a traditional stuffing, ours is a wild mushroom custard bread pudding, which can be made for any home cooked meal, well into the winter months.  We’re proud to say we’ve been making Brussels sprouts far before they became trendy, and our version with sweet crisp grapes, pistachios from Bronte, girolled Tete de Moines and fresh mint chiffonade is an everyday recipe when you want to skip the Seamless order and be a little healthier.  We make the popovers from scratch, and this year, they are gluten-free.  We are hosting our first NYC Thanksgiving in the 15+ years we’ve lived in the city, so as an honor to Founder Christine Drinan’s father, she’s making his famous corn pudding to bring a little bit of Chicago to Manhattan.  Thank you to all the chefs who inspired us this year on our travels, including Chef Matty Boudreau of Sag Harbor’s Baron’s Cove for sharing his secret recipe for Cauliflower Gratin. 

 

 

Herb and Citrus Roasted Organic Fresh Turkey with Homemade Fresh Herb Gravy

Ingredients

1 (14 to 15-pound) brined turkey
10 fresh sage leaves
4 sprigs rosemary
6 sprigs thyme
3 tablespoons unsalted butter, melted
1 stick butter, softened
1 orange, cut in quarters
2 lemons, cut in halves
1 medium yellow onion, peeled and quartered
1 cup organic chicken broth
Fleur du Sel
Freshly ground black pepper

 

Directions

Prep time: 30 minutes
Inactive cook time: 1 hour
Cook time: 3 hours 30 minutes

Serves: 8–10

Preheat oven to 500˚F. Remove turkey from refrigerator and allow it to come to room temperature. Discard giblets. Rinse turkey (including cavity) and pat dry. Carefully separate the skin and slide the sage leaves, rosemary and thyme underneath, along with the stick of butter. Brush the turkey all over with the melted butter and season generously with salt and pepper (including the cavity). Squeeze one half of the lemon and orange over the turkey and put the other halves inside the cavity.

Place the turkey in a large, racked roasting pan and roast until the skin turns golden brown, about 25 minutes. Remove from the oven and reduce temperature to 350˚F. Return to oven and baste with pan drippings every 30 minutes. Have about 1 cup reserve organic chicken stock to augment the pan drippings.  Roast turkey until the internal temperature of the inner thigh reads 160˚F. Remove from the oven and place turkey on cutting board and leave, uncovered, at least 30 minutes.

Do not discard drippings from roasting pan – this will be used to make gravy. Carve the turkey and arrange on the serving platter. 

Homemade Fresh Herb Gravy

Ingredients

Turkey drippings
6 tablespoons all-purpose flour
5 cups chicken broth
2 cups apple juice
3 fresh sage leaves
1 sprig fresh rosemary
1 spring fresh thyme
Nutmeg
Fleur du Sel
Freshly ground black pepper

Directions

Add chicken broth, apple juice, thyme, rosemary and sage leaves to a sauce pot and bring to a simmer. Drain off all but 1 tablespoon of fat from the turkey roasting pan. Heat the pan over medium-high and sprinkle in the flour. Cook about 4 minutes, stirring constantly with a wooden spoon, until the flour browns slightly. Gradually add the hot broth, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Season to taste with nutmeg, salt, and pepper. 

 

Cauliflower Gratin by Chef Matty Boudreau of Baron’s Cove

Ingredients

2 heads of local cauliflower, cut into florets (you can use different colors if you can find them)
1 cup of leeks, washed & sliced at a bias
4 cloves of garlic, chopped fine
¼ cup extra virgin olive oil
2 cups heavy cream
1 cup extra sharp cheddar, grated
½ teaspoon nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
1 ½ cups of good coarse bread crumbs (panko is ok)

Directions

Roast the cauliflower in half the olive oil in a 350 degree oven for 10-12 minutes.

Set aside, in a large skillet sauté the leeks & garlic in the rest of the olive oil. Cook till tender, no color.

Add the cauliflower & cream when the cream starts to bubble add the cheddar in slowly. When the cheddar is melted add the spices.   Cook for 5 minutes letting the ingredients mix well. Pour the mix into a buttered gratin dish 8x11. Cover with the breadcrumbs finish in the oven (350degrees) for 15 minutes till the breadcrumbs turn golden brown.

 

Mashed Potatoes with Goat Cheese and Chives

Ingredients

5 large russet potatoes
1 1/2 sticks of butter
Approximately 4 cups of skim or 2% milk
1/2 cup heavy cream
8 ounces goat cheese
1 cup sour cream
Chives
Salt for boiling the water
Fleur de Sel to finish the dish

 

 

Directions

Peel the potatoes and cover in a heavy pot with just enough water to fully submerge. Add 6–7 tablespoons of salt and bring to a boil. Immediately lower heat and continue to simmer until potatoes are very tender and fully cooked, about 20–25 minutes. Drain well. 

Pass potatoes through a food mill or potato ricer.  Heat milk and cream with about 3 tablespoons of fleur de sel until just simmering. Over low heat, slowly add 1/2 cup milk at a time to the potatoes until absorbed, stirring gently with a spatula. The secret to the potatoes is slow cooking, allowing the milk to absorb, and constant stirring, almost like a risotto. When you have only a half-cup of milk left, add in the butter a quarter stick at a time, alternating with the milk. Stir in the sour cream and the goat cheese.  Finish with the remaining butter and cream and fleur de sel to taste. Potatoes may be made the day before, and reheated at 400 degrees the day of Thanksgiving.  If pre-making the potatoes, do not add the chives.  Snip the chives right before serving on top of the dish.  

Brussels Sprouts with Grapes, Pistachios from Bronte, Tete de Moines and Mint Inspired by L’Artusi in NYC

Ingredients

2 pounds Brussels sprouts, halved and stems trimmed
30 firm red grapes, cut in half
½ cup toasted pistachios from Bronte
½ pound Tete de Moines cheese
7 sprigs of mint
Santamaria olive oil
Fleur du Sel

 

Directions

The quality of your ingredients will dictate the success of this recipe, especially the olive oil.  We like the robust tanginess of Olivar Santamaria which leaves a clean yet lingering finish on your palate and brings out the flavor in the grapes, pistachios and Brussels sprouts.  In a large sauté pan, heat 5 tablespoons of Santamaria olive oil over medium heat.  Turn up burners to medium high, and add the Brussels sprouts.  Add Fleur du Sel to taste.  Allow to cook and slightly brown for 4 minutes, then cover with a lid for about 3 minutes.  Brussels sprouts should be firm and bright green still, but cooked through.  Remove from heat. 

Chiffonade the mint and mix in with the cooked Brussels sprouts.  Gently mix in the halved grapes.  Transfer to a serving dish.  With a girolle, which is a Swiss cheese curler, make rosettes of the Tete de Moines and arrange on top of the Brussels sprouts and serve immediately.  

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