#bistrooffbroad

Scrambling around for last-minute Thanksgiving recipes? Bistro Off Broad’s Executive Chef Alex Friedman has prepared easy-to-follow recipes that are sure to impress even the pickiest folks this Thanksgiving. Ideal for any Thanksgiving Day festivity, Chef Alex Friedman has rounded up dishes both sweet and savory, including a creamy Heirloom Pumpkin Cheesecake Parfait, a flavor-packed Heirloom Pumpkin Risotto made with Sage and Pecorino Tuscano, and a savory Turkey Pot Pie with Biscuit Crust, perfect for a rejuvenated leftover turkey dish.

Heirloom Pumpkin Risotto with Sage and Pecorino Tuscano 

Ingredients

Canola Oil as needed

1 cup Yellow Onion, fine dice

2 tbsp Fresh Sage, chopped

3 cups Arborio Rice

3 cups Dry White Wine

3.5 cups Chicken Stock

3 cups Water

4 tbsp Roasted Garlic Puree

4 tbsp Butter

1 cup shredded Pecorino Toscano

2 cups Heirloom Pumpkin, roasted and hand mashed

Salt and Pepper to taste, as needed

Preparation

In a large shallow pot add enough oil to coat the pan. Heat oil over medium high heat for 2-3 minutes.

Add sage and fry, stirring continuously for 30 seconds to 1 minute.

Add diced onion and reduce heat to medium low.  Stirring often, cook onions until translucent with no color.

Add Arborio rice and increase heat and toast rice for 1-2 minutes stirring continuously.

Add white wine and bring to a simmer. Reduce heat and simmer, stirring often.  Cook until the rice has absorbed 90% of the wine.

Add the 3 cups of the chicken stock, stirring often, cook until the rice has absorbed 90% of the stock.

Add the water and repeat the process of the wine and stock.

Add the garlic, butter, ½ cup of Pecorino Tuscano and pumpkin.  Gently stirring over medium heat incorporate the butter, cheese and garlic. Try not to overly mix the rice and pumpkin.

Season with salt and pepper to taste and add remaining ½ cup of stock as needed to keep the risotto creamy and not dry.

Transfer the risotto to a serving dish and garnish with the remaining Pecorino Tuscano.

Serve immediately.

Heirloom Pumpkin Cheesecake Parfait 

Yield: 6-8  

Ingredients: 

1 ¼ cups Graham Cracker Crumbs 

1/3 cup Melted Butter 

¼ cup sugar 

24 oz Cream Cheese, room temperature 

1 ½ cups Fresh Roasted Heirloom Pumpkin Puree 

1 cup Heavy Cream 36% 

1 cup Powdered Sugar 

1 tsp Pumpkin Spice 

1 tsp Vanilla 

Whipped Cream for Garnish 

Maple Syrup for Garnish 

Preparation: 

Combine graham cracker crumbs, sugar, and melted butter in a bowl.  Distribute half the crust evenly between 6 glasses or small mason jars.  Press the crust down firmly using the back of a spoon. Set aside. 

In a mixer using the paddle attachment beat the cream cheese until smooth. 

Add pumpkin puree, cream, sugar, pumpkin spice and vanilla. Switch to the whisk attachment and beat on high for 3-4 minutes until stiff peaks form. It must be fluffy and thick. 

Using a spoon or pastry bag evenly distribute ½ the pie filling in to cups 

Evenly distribute the remaining crust and gently pack down on top of filling. 

Again, using a spoon or pastry bag, distribute the remaining filling into cups. 

Gently tap cups on the table to level the filling. Refrigerate until set 6-8 hours. 

Garnish with whipped cream and maple syrup. Serve immediately.

Turkey Pot Pie with Biscuit Crust

Turkey Pot Pie Filling - Ingredients 

2 cups Yellow Onion, medium dice

2 cups Carrot, medium dice

2 cups Celery, medium dice

2 cups Russet Potato, ½ inch dice

2 cups Peas, fresh or dried and cooked (we use Heirloom Crowder Peas from Day Spring Farms)

2 lbs. Pulled Turkey Leftovers

1 lb. Unsalted Butter

2 cups Unbleached Flour (we use freshly milled heirloom flour from Day Spring Farms)

3 qt. Turkey Stock (made from leftover picked turkey cage)

2 tbsp Kosher Salt

2 tsp Freshly Ground Black Pepper

More Salt and Pepper as needed

Turkey Pot Pie - Preparation

In a large sauce pot melt butter over medium heat.  Once the butter is melted add the onions, celery, and carrots.

Sweat over medium heat until onions are translucent. Lightly season with salt and pepper.

Add flour and mix until flour and butter are fully incorporated, and the vegetables are coated.

Continue to cook for 2-3 minutes stirring continuously. 

Slowly add stock while whisking. Be sure that the roux is fully dissolved into the stock and no lumps have formed. Add the potatoes.

Increase heat to medium high and bring to a slight boil.  Stir often to be sure the bottom doesn’t stick or scorch.

Continue to cook until the potatoes are fork tender and the sauce has thickened.

Add the turkey and the peas. Simmer for an additional 5 minutes.

Season with salt and pepper, adjust as needed.

Buttermilk Biscuits

Yield 45-50 biscuits

Buttermilk Biscuits - Ingredients

16 cup AP unbleached Day Spring Farm Flour

2 lbs. Sparkman’s Cream Valley Unsalted Butter, Small Diced and Very Cold

5 tbsp + 1 tsp baking powder

1 tbsp + 1 tsp baking soda

4 tbsp salt

8 cups Sparkman’s Cream Valley Buttermilk, Very Cold

Buttermilk Biscuits - Preparation

In a large stainless-steel bowl mix all dry ingredients

Add butter and cut into the flour using a pastry cutter. Cut until butter is peas sized.

Add buttermilk and mix by hand until dough forms. Be careful not to over work.

Using a 3-inch biscuit cutter, work quickly to cut and tray biscuits on a parchment paper lined sheet pan. Be sure to place biscuits so that they touch.

Freeze biscuits overnight.

Preheat oven to 400 degrees high fan convection or 425 degrees non-convection.

Bake biscuits for 8-10 minutes rotate and bake for an addition 8-10 minutes or until the center biscuit has reached an internal temperature of 204 degrees.

Cool and reserve for service.

Final Preparation

Pre heat oven to 400 degrees.

Place pot pie filling in a casserole.

Bake for 7-10 minutes or until filling begins to boil.

Remove from oven and cover the top of the casserole with biscuits. Pushing the biscuits down slightly into the filling.

Bake for an addition 5-7 minutes or until filling is boiling around the biscuits.

Serve immediately.