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Andrea’s Almond Butter Cake

Yield: 1- 10 inch cake

Mise en place:
Line a 10” (deep) cake pan with parchment paper-grease and flour the side of pan
Preheat oven to 350 degree F
Soften butter at room temperature

Ingredients:
10 oz.-Unsalted butter-cubed and room temperature
1.5 cup-Sugar
12 oz. Almond Paste
6 each-large eggs
2/3 cup cake flour
1/ 3 cup all-purpose flour

Procedure:
1. Cream the butter and sugar on low then high for 3-5 minutes & scrape the sides of the bowl
2. Add the almond paste and continue to cream on medium speed for an additional 3 minutes
3. Add eggs-mix to incorporate & scrape the sides of the bowl
4. Sift flours and add to above mixture-mix on low to incorporate-scrape the bowl again and pour into prepared pan
5. Bake @ 350 degrees F until springs to the touch- approx. 30-35 minutes
6. Cool, unmold from pan & remove parchment paper from bottom of cake before using

Summer Pudding
This summer recipe is only best when done with locally grown strawberries and raspberries. Usually store bought berries are not as juicy and flavorful as freshly picked berries. Thus, the origin of the name.

Serves 12-15

1 recipe Andrea’s Almond Butter Cake (2-10” round cakes), prepared and frozen
1 cup simple syrup (1/2 cup water with 1 cup sugar)
Zest of 1 lemon plus the juice
1 heaping quart fresh strawberries, stemmed, wiped clean with a damp towel and not washed and cut into halves if large and left whole if small
3 heaping quarts of Raspberries, cleaned but not washed ( reserve 2 pints for garnish)
1/2 cup Cointreau Liquor or Triple Sec
1/2 cup Crème Fraiche

Line a 3 quart bowl (clear glass preferably) with plastic wrap and set aside. Take the 2 prepared and frozen 10” butter cakes and trim the crust from the cake including the sides, top and bottom. Set aside to thaw slightly to enable the cakes to be sliced evenly into 3 thin layers (approximately ½ inch thick) each. Take the first thin layer and line the bottom of the bowl with one slice to assure a nice smooth bottom which will then become the top of dome. Continue to line the sides of the bowl with more sliced cake to make a nice smooth lining of the bowl. Save one layer for the top of the pudding which will become the bottom when inverted. Set aside.

In a small pot prepare the simple syrup with the zest of lemon and juice, bring to a boil, add the Cointreau and simmer for 5 minutes. Put the prepared strawberries in another bowl and pour the hot syrup over the strawberries and mix. Begin to fill the cake lined bowl with 1/3 of the raspberries, then half of the warm strawberries, another 1/3 of the raspberries, the remainder of the strawberries and then finish with the remainder of the raspberries. Place a layer of cake on the top and cover with plastic wrap and enclose the pudding with the wrap. Place in the refrigerator with a heavy weight on top and let sit for 24 hours or at least overnight.

The pudding should end up pink with the soaked juices from the berries. To serve unwrap the top of the pudding and place a serving platter on the top of the bowl. Invert the pudding onto the platter and use the plastic wrap to help force the pudding to release from the bowl. Serve with the fresh raspberry garnish on top and a side of crème fraiche. Simply cut into the pudding with a serving spoon.

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Chilled Cucumber Bisque

Yields: 4 cups or 10, 3 ounce demi tast portions.

4 each - Cucumbers, medium (grade 1 for garnish)
1 C - Leeks, sliced (white part only)
2 T - Unsalted butter
1 each - Bay leaf
1 T - All purpose flour, heaping
3 C - Homemade chicken stock
1 t - Kosher salt
1 C - Heavy cream
2 T - Lemon juice, fresh
1 T - Fresh chives, sliced thin
To Taste - Black pepper, freshly cracked
To Taste - Kosher salt

Peel all the cucumbers. Reserve one peeled cucumber for garnish. Cut the three cucumbers in half lenthwise, remove and discard seeds. Cut the cucumbers into thin slices.

Melt butter in a saucepan and cook cucumber with leeks and bay leaf, covered, over low heat for 15 minutes. Do not brown. A buttered round of wax paper placed directly on top of the vegetables will help avoid browning.

Add flour and blend, pour chicken stock and salt, mix well. Bring to a boil, cover and lower heat simmer and cook base for 30 minutes. Remove bay leaf, cool slightly, then pour into container of food processor or blender and puree until smooth. Strain through a sieve to remove impurities.

Seed remaining cucumber, salt lightly and grate coarsely. Drain a few minutes to remove excess water, and then add to the base with heavy cream and lemon juice. Stir in herbs, correct the seasoning and chill several hours or overnight. Serve chilled in frozen cups on a warm spring or summer day.

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Chilled Radish Bisque

Yields: 4 cups or 10, 3-ounce demi tasse portions

2 lbs. radishes (grate 1/2 cup for garnish)
1 C - Leeks, sliced (white part only)
2 T - Unsalted butter
1 each - Bay leaf
1 T - All purpose flour, heaping
3 C - Homemade chicken stock
1 t - Kosher salt
1 C - Heavy cream
2 T - Lemon juice, fresh
1 T - Fresh chives, sliced thin
To Taste - Black pepper, freshly cracked
To Taste - Kosher salt

Wash and slice radishes into thin slices

Melt butter in saucepan and cook radishes with leeks and bay leaf, covered, over low heat for 15 minutes. Do not brown. A buttered round of wax paper placed directly on top of the vegetables will help to avoid browning.

Add flour and blend, pour in chicken stock and salt, mix well. Bring to a boil, cover and lower heat, simmer and cook base for 30 minutes. Remove bay leaf, cool slightly then pour into container of food processor or blender and puree until smooth. Strain through a sieve to remove any impurities.

Grate the remaining radishes coarsely. Drain a few minutes to remove excess water and then add to the base with heavy cream and lemon juice. Stir in herbs, correct the seasoning and chill several hours or overnight. Serve chilled in frozen cups on a warm summer day.

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Classic Paella

Serves Approximately 20

24 ea - Chicken Thighs, herbed, grilled, off bone and torn in bite sized piece
4 lbs - Sausages, assorted, chorizo, sweet and hot, grilled, cut into bite sized pieces
1 lb - Pork Loin, grilled, cut into bite sized pieces
1 C - Olive Oil
4 C - Spanish Onions, julienned
32 ea - Garlic Cloves, sliced thin
1 btl - White Wine, preferably Chardonnay
10 C - Chicken Stock
1 T - Saffron Threads
3 lbs - Valencia Rice or Calasparra Rice (any short grain rice from Spain)
2 C - Roasted Red Peppers, medium dice
2 C - Tomatoes, concassed (skins and seeds removed), medium to large dice
2 C - Crushed Tomatoes
1 lb - Green Beans, cleaned and trimmed
50 ea - Shrimp, peeled and deveined with tails, 2 per person, U12
25 ea - Little neck clams (optional), in shell, soaked and scrubbed clean
25 ea - Mussels, Prince Edwards (optional), in shell, scrubbed clean, beard removed
2 C - Italian Flat Leaf Parsley, chopped

Pre grill and cook the chicken, pork and sausages, set aside.

In a 24” paella pan heat the olive oil and sauté the onions until they are lightly caramelized, but not brown then add the garlic and continue to sauté for a few more minutes and then add the rice. Rissole the rice (coating the rice with the oil to obtain some color) with the onion and garlic and then add the red peppers and saffron. Continue to stir the rice so that it doesn’t burn but obtains color. Add the white wine and cook for a few minutes till most of the wine has been absorbed. Add the Green Beans, tomatoes and continue to stir. Now add the assorted Meats, making sure that they are evenly distributed around the pan. Season with salt and pepper and let cook for 5 minutes. Add half of the chicken stock and now cover and let cook for about 15 minutes checking occasionally if the paella needs to be stirred slightly not letting it burn. Make sure there are no hot spots and if so keep moving the pan around to keep it cooking evenly.

Now add the Shellfish, spreading it evenly over the paella, and a few more cups of chicken stock and stir to keep the paella from burning. Season again with salt and pepper and cover again and cook for approximately 15 minutes or until the shellfish is cooked, making sure that the paella does not burn. Add more chicken stock as need to keep the paella moist. Once all items are cooked thru taste to make sure the rice is cooked and garnish with chopped parsley and serve with 2 serving spoons.

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Creme Fraiche

Yield: 1 Cup

1 C - Heavy Cream
1/4 C - Buttermilk, full fat cultured

Combine heavy cream and buttermilk in a jar. Mix with a spoon, but do not shake. Close jar. Allow mixture to sit at room temperature until cream is consistency of loose sour cream.

Let rest for 24 hours, then refrigerate overnight before using.

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Fresh English Pea Souffle

2 c - fresh English peas, plus 1/2 cup for garnish (a total of 2-1/2 cups)
12 T - unsalted butter
1/2 c - Spanish onion, finely diced
9 T - all purpose flour
3 c - whole milk
12 egg yolks
15 egg whites
1 c - piave cheese, grated
To taste - kosher salt
To taste - black pepper, freshly cracked

In a separate pot, bring water to boil. Season water with salt. Blanch all the peas until they are tender, soft and still bright green, about 1 minute, remove and shock in ice cold water. Drain. Reserve the extra 1/2 cup.

In a food processor, puree the peas until very smooth and transfer to large mixing bowl. Reserve. In another pot, melt the butter and saute the onions (over medium heat) until tender and translucent. Add the flour and mix until smooth, cook out 2 minutes.

Slowly add the milk, whisking constantly until very smooth and mixture bubbles. Remove from heat and slowly whip in the egg yolks adding one at a time and season the base with salt and pepper. Stir in the piave cheese and the reserved pea puree and set aside to cool slightly.

Prepare a foil collar and then place around the souffle bowl. Tie with a string. Butter and bread crumb the whole souffle dish and set aside for the souffle batter.

Whip the egg whites until smooth with peaks but not dry. Fold them into the base and pour in the prepared souffle dish. Place into a preheated 425 degree F oven, turn the oven down to 375 degrees F and bake for approximately 60 minutes until set.

French serve the souffle. Serves 10-12

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Mango Lemontini

2oz - Vodka
1oz - Citrus vodka
2oz. - Mango nectar
2oz. - Lemonade
Ice
Juice of 1/2 of Lemon
Lemon wedge for garnish
Chilled martini glass

In a martin shaker place ½ cup cubed ice with the vodka’s, lemonade, nectar and juices. Shake for 30 seconds and pour into a chilled martini glass and garnish with a lemon wedge.

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Pancetta Wrapped Gorgonzola Dates

12 ea - Medjoul Dates, fresh
6 oz - Gorgonzola, Imported
12 ea - Pancetta, ask your Charcuterier to slice thinly for wrapping (or use thin-sliced bacon)
TT - Black Pepper, freshly cracked

Preheat your cast iron indoor grill pan or outdoor grill to high heat. With a grill brush, clean your grates and lightly oil them with olive oil to prevent sticking.

Remove the pit from the date by lightly squeezing the sides of the date and begin to peel open the date slightly to expose the pit which runs the length of the date. Lift it the pit out and discard.

Now that the pit is removed and the inside flesh exposed, stuff the cavity of the date with about a tablespoon of cheese. Seal the cheese into the date by pinching the seam shut.

Unwind each slice of pancetta. Hold the date in your hand and begin to wrap the date, overlapping slightly, with the pancetta. Use one slice of pancetta per date.

Place the wrapped date onto the grill and grill until the date is golden brown and crispy. Cheese should melt slightly. Transfer to a platter, season with freshly cracked black pepper and serve warm.

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Pesto Vinaigrette

To make the pesto:
1/2 C - Basil leaves, fresh
2 ea - Garlic cloves
1 C - Extra Virgin Olive Oil
Salt and Freshly Ground Pepper

In a blender or food processor, place the basil leaves and garlic. Pulse until basil and garlic are almost smooth. Add the salt and pepper. Slowly add the olive oil until the result is a complete liquid. You now have pesto.

To make the Vinaigrette:
4 T - Pesto (from recipe above)
4 T - Sherry Vinegar
2 T - Shallots, minced
1 T - Garlic, minced
2 t - Kosher Salt
1 t - Black Pepper, freshly cracked
1 T - Dijon Mustard
1.5 C - Extra Virgin Olive Oil (may add a touch of walnut oil)

Place first 6 ingredients in a small bowl and allow shallots and garlic to macerate for 5 minutes. Add dijon mustard. Whisk until blended. Whisk in oil.

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Seasonal Berry Crostata

For Short Pastry Dough:
2 c - all purpose flour
1/4 c - granulated sugar
1 t - salt
8 oz. - unsalted butter, cold, cut into small cubes
1/4 c - ice cold water

Cut the butter into 1/2-inch cubes and place in the freezer while setting up the dry ingredients. Butter should chill in 10 minutes, then place flour, sugar and salt in the bowl of a food processor, using a steel blade, pulse 3 times to combine. Add the butter, tossing quickly with your fingers to coat each cube with flour. Pulse until butter particles are the size of peas, about 12 times.

With the motor running add the ice water all at once through the feeding tube. Process about 10 seconds, stopping the machine before the dough has become a solid mass. Turn the dough onto a piece of plastic wrap and gather to form a disk. Wrap and refrigerator 1 hour.

Fruit Crostata:
1 short pastry dough (from recipe above)
2 c - fresh raspberries
4 c - fresh blueberries
4 T - granulated sugar, divided
1 T - all purpose flour
Zest of one lemon lemon
1 T - unsalted butter, cut into small pieces
To taste - confectioner's sugar

Preheat oven to 450 degrees F.

Remove dough from refrigerator. Pound the dough a few times with a rolling pin to make it pliable. Roll the dough between two sheets of parchment paper to form a 16 inch free form circle. Remove the top sheet of parchment and discard.

Transfer to a baking sheet and sprinkle crust with first division of sugar. Cover the dough with fruit, leaving a 1 inch border. Mound any extra berries in the center. Mix remaining sugar with the flour and the lemon zest and sprinkle over berries. Dot with butter. Form and pleat the dough up the sides of the berries.

Bake 30-55 minutes or until the fruit has released juices and the dough is golden. Cool. Serve warm or at room temperature, dusting with confectioner's sugar before serving.

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Summer Cosmo

1 oz. Vodka
1 oz. Citrus Vodka
1 oz. Triple Sec
2 oz. white cranberry strawberry juice
2 oz. white cranberry juice
Juice of half a lime

Pour over ice in a martini shaker and stir. Let chill for about 1 minute and strain into a chilled martini glass. Garnish with a lime wedge.

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TABOO tini
A Specialty Drink for Chocolate Lovers - Served in a martini glass

2 oz - Godiva Chocolate Liqueur
1 oz - Absolut Vanilla Vodka
1 oz - Absolut Vodka
2 oz - Half n Half
1 oz - chocolate sauce, warmed slightly to rim the glass
1 oz - Toffee Taboo, crushed

Slightly warm the chocolate sauce to a spreadable consistency. Pour evenly onto a plate and dip the top rim of a martini glass into the sauce. Spread the crushed Toffee Taboo onto a separate plate and spread evenly. Dip the chocolate rimmed glass into the Toffee Taboo crumbles. mIn a cocktail shaker, place 3 ice cubes. Add the half and half, the vodkas and the chocolate liqueur and shake vigorously 30 seconds. Too much shaking will water down the drink. Pour the cocktail into the rimmed martini glass and serve with a shard of Toffee Taboo.

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Watermelon “Slap”
Serves 4

3 heaping cups of cubed watermelon
8 oz. - Gin
16 Basil leaves shredded
4 - large basil leaves for garnish
3 - limes, 2 in halves, 1 in 4 wedges
Ice
Bitters
4 Martini Glasses, chilled

Puree the watermelon with 1 cup Ice in a blender and set aside. In a martini shaker put 1 cup ice, ½ cup watermelon puree, 4 shredded basil leaves, 2 oz. gin and juice of ½ of lime. Shake till chilled (approx. 30 sec.) mIn a chilled martini glass squeeze 1 wedge of lime and strain the drink into the glass. In the palm of your hand place 1 basil leave for garnish and “slap” the leaf, releasing flavor and garnish the martini with the leave. Finish with 3 drops of bitters. Serve and enjoy.

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White Sangria

1 bottle of dry white wine of your choice
1/3 cup raw sugar
3 oranges
1 lemon
1 lime
1/2 liter club soda
2 cups fruit garnish (sliced strawberries, sliced peaches, blueberries)

In a large pitcher pour the juice of one orange, lemon and lime along with the wine and sugar and stir. Peel and slice the remainder 2 oranges and add to the wine and chill overnight. 1 hour before serving add the fruit garnish to the Sangria and keep chilled. Serve in chilled glasses very cold and finish with club soda.

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Holiday Recipes

Apple Pie with Asiago Struesel

For the pate brisee:
2 C - All Purpose Flour
1/2 C - Unsalted Butter, chilled, small diced
1 t - Kosher Salt
1/4 C, 1 T - Ice Water

In a bowl of a food processor, place the flour and salt. Pulse a few times to incorporate. Add the chilled butter and pulse 8 times until pea size bits remain. Add water all at once until dough just barely comes together.

Pour onto plastic wrap and bring together into a solid mass. Chill in the refrigerator. On a floured board or cloth, roll pie dough approximately 1/8’’ thick. Fold in quarters, lift and place in pie plate. Gently fit in place and turn crust under to make an edge, trimming first, while necessary. Flute rim with fingers or press with fork tines. Refrigerate crust while preparing filing.

For the apple filling:
1/2 C - Granulated Sugar (2 T additional if apples are very tart)
1 t - Cinnamon, ground fresh
TT - Nutmeg, fresh
5 - Black Pepper, grindings, fresh
10 ea - Granny Smith or Golden Delicious Apples, peeled, cored and cut into eighths
1 ea - Lemon Zest and Lemon Juice

Mix sugar, cinnamon, nutmeg and pepper in a large bowl. Combine with sliced apples, mixing well, add grindings of fresh pepper. Turn apples into pie shell and sprinkle with the following topping:

For the asiago streusel:
1 - Unsalted Butter, chilled and cut into small pieces
1/2 C - Brown sugar, packed
1 C - All Purpose Flour
1 C - Asiago Cheese, grated

Place all ingredients but cheese in a bowl and using a pastry blender, blend until crumbly. Mix in cheese and sprinkle topping over apples.

Bake on a cookie sheet, lined with a silpat or parchment in a preheated 425ºF oven, 50-60 minutes or until topping is brown and apples are bubbling.

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Cranberry Pear Sauce

18 oz - Fresh Cranberries, whole
4 oz - Bartlett Pear, peeled, small diced
1 C - Granulated Sugar
1 C - Water
1 T - Orange Zest
1/2 C - Orange Juice, fresh
1 T - Ginger, freshly grated

Place all ingredients in a medium saucepot over medium high heat.

Boil approximately 8 minutes until cranberries burst and pears are tender.

Pour into a bowl to cool overnight.

Stir and transfer to your favorite serving dish.

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Glazed Yams with Maple Pecan Praline

Served 16

2 C - Pure Maple Syrup, amber grade
1/2 C - Light Brown Sugar, firmly packed
8 T - Butter, unsalted
1 T - Orange Zest
1 C - Pecans, chopped
5 Pounds - Yams, washed

To cook the yams:

Preheat the oven to 425ºF. Pierce the washed sweet potatoes with a fork. Place on a roasting sheet and roast for 45 minutes to 1 hour depending on the size. Sweet potatoes should be fork tender, but do not overcook. Remove from the oven and cool. When cool enough to handle, peel the skin from the potatoes and slice into one inch thick slices.

Arrange and shingle slices in a 2 quart baking dish. Any extra slices of yams can be stuffed into the baking dish.

To make the maple pecan praline:

In a medium saucepan over medium heat, add the maple syrup, brown sugar, orange zest, butter and pecans. Reduce by half. Pour over the shingled yam slices.

Bake uncovered 35 to 45 minutes until warmed through and bubbling around the edges.

Transfer to a serving platter.

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Gluten Free Apple Pie

For the pâte brisée:
2 C - White Rice Flour, superfine (Authentic Foods Brand, highly recommended)
1 C - Cornstarch
1 C - Potato Starch
1 t - Kosher Salt
2 T - Granulated Sugar
1 C - Unsalted Butter, chilled, small diced
2 T - Coconut Oil, chilled
2 ea - Egg, large
1/2 C - Cold Ice Water, plus additional 2 T (if needed)

In a bowl of a food processor, place the flour, starches, salt and sugar. Pulse a few times to incorporate. Add the chilled butters and pulse 8 times until pea size bits remain. Mix the water with the egg and add all at once until dough just barely comes together. If dough feels too dry, add an additional tablespoon of water.

Divide dough into 2 balls and pour onto plastic wrap and bring together into a solid mass, kneading until smooth. Refrigerate 30 minutes, just to chill. Line countertop with plastic wrap, place dough on top, cover with an additional piece of plastic wrap and roll pie dough approximately 1/8’’ thick. Remove top layer of plastic wrap, slide hand under the dough and flip over onto the pie plate. Remove the now top layer of plastic wrap. Repeat process with second dough for the top layer, but reserve in refrigerator until after the filling is assembled. Do not trim dough until the filling has been poured in and the top crust has been added. Place in the refrigerator while preparing filling.

For the apple filling:
3/4 C - Granulated Sugar
1 t - Cinnamon, ground fresh
TT - Nutmeg, fresh
10 ea - Honeycrisp or Gingergold Apples, peeled, cored and cut into eighths
1 ea - Lemon Zest and Lemon Juice
1 T - Cornstarch
1 T - White Coarse Finishing Sugar

Mix sugar, cinnamon, nutmeg, zest, cornstarch and juice in a large bowl. Combine with sliced apples, mixing well. Turn apples into pie shell and flip over the reserved top crust. Trim the top and bottom crusts together allowing a ½ inch overhang to be rolled under. Press down with your fingers onto the rim of the plate and begin to flute by pinching the dough with your fingers or using the tines of a fork. Sprinkle with sugar. Bake on a cookie sheet, lined with a silpat or parchment in a preheated 425ºF oven, 50-60 minutes or until crust is golden brown and apples are bubbling.

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Gluten Free Pullman Bread

3.5 C - Brown Rice Flour, superfine (Authentic Foods Brand, highly recommended)
1.5 C - White Rice Flour, superfine (Authentic Foods Brand, highly recommended)
2/3 C - Potato Starch
2/3 C - Cornstarch
2/3 C - Instant Nonfat Dry Milk Powder
2/3 C - Dried Sweet Dairy Whey
4 T - Dark Brown Sugar, packed
1 T - Salt
3 T - Xanthan Gum
1 T - Granulated Sugar
4 ea - Eggs, Large
3.5 C - Warm Water (between 105º-112º)
1/2 C - Unsalted Butter, room temperature
4.5 t - Active Dry Yeast

Lightly oil an 18x5 inch loaf pan or two 9x5 inch loaf pans.

In a medium size bowl, whisk together dry ingredients until well mixed.

In a bowl of a stand mixer, combine wet ingredients and dissolve yeast. Add the dry ingredients to the wet. Using the paddle attachment for the stand mixer, mix on medium speed for 5 minutes.

Note: Do not expect the dough to ball like wheat dough would, there is no gluten to form. Dough will resemble cake batter and should swirl smoothly around the paddle, if not, add a tablespoon of cold water and mix to fully incorporate.

Spread the dough into the pan(s). Lightly oil a sheet of plastic wrap and cover the pans, and allow to rise in a draft free location until double its size. If using the smaller pans, less time is needed to proof.

Preheat the oven to 375ºF, remove plastic wrap and bake 1 hour for the smaller pans or 1 ½ hours for the larger pan until an instant read thermometer reads between 208ºF-215ºF. Remove from oven and cool in pan on wire rack for 15 minutes then overturn and cool.

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Pumpkin Soup in a Pumpkin Shell

Serves 12

Ingredients:
3/4 c - bacon fat, fat back or duck fat, medium dice
1/2 c - butter
3/4 c - onions, finely chopped
4-3/4 c - pumpkin puree (canned or fresh)
2-1/2 c - milk
1 c - cream
3 to 4 c - chicken stock
1/2 c - honey
1 T - crystallized ginger, minced
1 T - brown sugar
3/4 t - marjoram
1/4 t - cinnamon
1/4 t - mace
3/4 c - fresh orange juice, plus grated rind of 1 to 2 oranges, to taste
Kosher salt & freshly cracked pepper, to taste

Garnishes:
2/3 c - whipping cream, whipped to soft peaks
2 T - chopped Italian parsley
1 T - chopped fresh thyme
1/2 t - freshly cracked pepper
3/4 c - pumpkin seeds, toasted (or pecans, coarsely chopped)
Reserved crispy bacon or fat back

Soup:

In a soup pot on medium heat, cook the bacon or fat until all the fat has been rendered; do not burn. Remove and reserve the browned pieces.

Saute the onions in rendered fat and butter until golden, but not brown. Add the pumpkin puree, milk, cream, 3 cups chicken stock, and honey, stirring constantly. Add the ginger, brown star, spices and citrus; heat slowly. Do not boil.

Let simmer, covered, for 45 minutes, stirring often. At this point, check the consistency. If the soup seems too thick, add the remaining chicken stock and adjust the seasonings.

Garnish:

In a small mixing bowl, mix the whipped cream, herbs and pepper together. Set aside.

To serve: Pour the soup in the desired bowl. Top with the herbed seasoned cream, crispy bacon, and toasted pumpkin seeds. Serve immediately. The cream will melt on the top of the soup and will help finish the soup to a smooth consistency.

If serving in mini pumpkins, carve out the tops, scoop out the seeds and clean the insides. Bake pumpkins with lids on at 400 degrees F for 20-25 minutes. This will soften the pumpkins so they can be eaten with the soup.

Notes:

Soup may be made the day before serving and refrigerated. This intensifies its flavor.

If using canned pumpkin and the soup is too thick, add chicken stock, water, or orange juice to taste.

This same recipe can also be served in one large, hollowed out pumpkin. Best served piping hot with your favorite cornbread.

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Roasted Harvest Vegetables

Served 16

3T - Olive oil
3 T - Butter, unsalted, softened
2 Pounds - Brussels Sprouts, cored, leaves peeled off
1 Pound - Ciapolini Onions, peeled
4 each - Beets, cooked, peeled, quartered into 16 wedges
1 Pound - Carrots, with tops
1 T - Italian Flat Leaf Parsley, minced

Preheat oven to 425º F.

To cook beets: Place beets in saucepot. Cover with cold water and add 1 T pickling spice. Bring beets to a boil, uncovered. Cook for 30-45 minutes depending on the size. Drain, run cold water over the beets. Peel. Reserve.

Core brussels sprouts by running the knife at an inward angle moving around the stem. Peel off the outer leaves until the diameter of the heart is roughly the size of a penny (½ inch). Place leaves in a large bowl and reserve for later use.

In a medium bowl toss Brussels sprout hearts, onions, beets and carrots with softened butter and olive oil. Season lightly with salt and pepper.

Arrange vegetables in a single layer on a roasting tray or 2 if needed. Do not crowd the tray or vegetables will steam instead of roasting and will not caramelize which yields more of a nutty delicious flavor.

Roast about 25-30 minutes until golden, crisp and caramelized. Pour hot roasted vegetables into the bowl with the Brussels sprout leaves and toss. Season with additional salt and pepper if needed and a olive oil if needed. Garnish with minced parsley.

Transfer to a serving platter or pour back into the roasting pan. Serve hot.

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Whole Boneless Stuffed Turkey

Stuffing:
2 ea - Pullman Bread, day old, crust removed, cut into medium size cubes
2 ea - 9x13 inch pans of Corn Bread, crumbled coarsely
6 T - Olive Oil
2 C - Spanish Onions, small diced
1 C - Leeks, rinsed, small diced, tops reserved for stock
6 ea - Celery, small diced, tops and bottoms of ribs removed for stock
3 C - Wild Mushrooms, chopped coarsely, stems reserved
10 ea - Eggs, whole, lightly beaten
1.5 C - Heavy Cream, to moisten
3 st - Unsalted Butter, 1 stick(sautéing), 1 stick(inside), 1 stick(outside)
1.5 C - Italian Flat Leaf Parsley, minced, stems reserved
1/4 C - Thyme, fresh and minced, stems reserved
1/4 C - Sage, fresh and minced
4 ea - Bay Leaves, crumbled
1.5 C - Chestnuts, fresh or vacuum sealed, chopped coarsely
TT - Kosher Salt
TT - Black Pepper, freshly cracked

In a nonstick pan over medium heat, sauté onions, leeks and celery in butter until soft. Add to a mixing bowl.

Saute mushrooms until soft and add to bowl. Refrigerate until cold.

Once chilled, add breads and eggs to the bowl with the vegetables. Season with salt, peppers and herbs.

Adjust moistness with cream and stock to your liking, but not overly wet. Add chestnuts for texture. Chill.

Spread inside deboned turkey with butter, salt and pepper. Stuff and skewer according to demonstration.

Refrigerate overnight.

Roasting:
Preheat oven to 450ºF.

Remove turkey from under refrigeration while the oven preheats, one hour.

Make a foil helmet according to the demonstration, reserve.

Rub outside of turkey with butter, salt and pepper.

Place turkey in the 450ºF oven for 1 hour. After 1 hour, add 4 cups of white wine and foil lid. Reduce oven temperature to 350º, baste every 30 minutes, 12-15 minutes per pound including the first hour. Rest 30 minutes, then transfer to serving platter.

Turkey Stock:
1 ea - Roasted Turkey Carcass, neck
1 lb - Celery Rib Trim (reserved from stalks above)
2 ea - Carrots, peeled
3 ea - Spanish Onions, peeled and quartered
1 lb - Leek Tops (reserved from above)
8 oz - Mushroom Stems (reserved from above)
1 ea - Bouquet Garni, 6 stems from thyme and parsley (reserved from above)
10 black peppercorns, 2 bay leaves and 4 garlic cloves, tied with cheesecloth
2 gal - Cold Water or additional to cover by 1 inch

Season the turkey bones, carrots and onions with salt. Roast 450º for 1 hour until brown. Place all ingredients in a tall stockpot. Cover with cold water. Bring to a boil; turn down to a simmer and let cook for 6 to 8 hours or overnight (fills the house with the most enticing aroma). Skim the fat from the surface of the stock. Discard fat. Reduce volume by half yielding 3 to 4 quarts. Extra stock is always great to have on reserve.

Turkey Gravy:
2 C - Pan Drippings (fat)
2 C - All Purpose Flour (Gluten Free: 1 C Brown Rice Flour + 1 T Potato Starch)
8 C - Turkey Stock
Pour dripping and pan juices through a strainer and into a 4 cup measuring cup.

Let the liquid separate and pour fat into saucepan.

Make a roux by adding equal parts of flour to the reserved pan drippings.

Cook flour in the fat, stirring with a wooden spoon until flour darkens slightly, thickens and gives off a nutty aroma. Switch from a wooden spoon to a whisk and slowly stream in the hot stock.

Bring to a boil, then reduce to a medium simmer. Continue to simmer 35-45 minutes until thickened. Season with salt and pepper.

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