By Lauren Jessen — ICE Graduate + Blogger, A Dash of Cinema

I’ve never been a big pie person. I can appreciate a good homemade pie with a thick crust and multiple scoops of ice cream, but it’s not the Thanksgiving dessert that I look forward to most. If you fall into the same anti-pie category as me, try making these hazelnut and cardamom sticky buns instead. The cardamom and hazelnut form a delicious flavor duo, especially when paired with this soft, tender dough.

sticky buns

I remember the first time I made sticky buns in culinary school during module 4 of my culinary arts program at ICE. The entire class was excited —because how often do you get to make sticky buns, let alone eat them? We lined muffin pans with pecans and caramel and placed the bun dough on top. Those 30 minutes spent waiting for the buns to bake felt like an eternity.

Now that I’ve learned the proper way to make them, sticky buns are way less intimidating. Essentially, all you’re doing is making a cinnamon roll, but adding the “topping” to the bottom before baking. Then, when they’re finished baking, you flip the buns onto parchment paper. The end result is a gooey, sweet topping and filling with a delicious yeast dough that everyone at the dinner table will be thinking about well past Thanksgiving.

As if sweet, delicious gooiness wasn’t enough, sticky buns are also amazing because you can switch up the flavors with the seasons — you can substitute pecans, pistachios and walnuts for the hazelnuts, and cinnamon, lemon and pumpkin for cardamom. There’s a lot you can do with sticky buns, which makes it a great go-to dessert for any occasion.

 

sticky bunsHazelnut and Cardamom Sticky Buns

Dough

Ingredients:

2 cups whole milk
1 tablespoon sugar
1 ¾ teaspoons yeast
2 eggs
4 ½ cups all-purpose flour
1 teaspoon salt
A pinch of cinnamon
3 ½ tablespoons sugar
½ cup butter, unsalted, room temperature

Preparation:

  • In a small saucepan, heat the milk until it reaches 110-115°F.
  • Add the sugar and yeast to the milk, and let the mixture sit for five minutes until the yeast becomes frothy.
  • Add the eggs to the milk mixture and whisk until smooth.
  • In the bowl of a Kitchen Aid stand mixer, mix the flour, salt, cinnamon, sugar and butter together using a dough hook.
  • Pour in the milk mixture to the flour mixture and mix until combined.
  • Transfer the dough to a buttered bowl and allow to rise for one hour. After one hour of rising in a warm spot, transfer the dough to the fridge for one hour.
  • Roll out the dough to form a rectangle, about 10-12 inches wide.

Filling

Ingredients:

1 egg, whisked for egg wash
½ cup hazelnuts, chopped
1 teaspoon cardamom
1 teaspoon cinnamon
2 tablespoons light brown sugar

Preparation:

  • Combine the hazelnuts, cardamom, cinnamon and light brown sugar to create the filling mixture.
  • Cover the dough with egg wash, and then spread the filling mixture on top.
  • Roll the dough along the long side. Cut the log evenly into 12 equal pieces. These pieces will be placed on the topping in the prepared pans (see below).

Topping

Ingredients:

½ cup hazelnuts, chopped
1 ⅓ cup light brown sugar
¼ cup corn syrup
4 tablespoons butter
1 teaspoon cardamom

Preparation:

  • In a saucepan, over medium heat combine all the ingredients until just melted to create a caramel topping. Be careful not to overcook this mixture.

Making the sticky buns

  • Heat the oven to 350°F.
  • Prepare the sheet pans by spreading the chopped hazelnuts on the bottom and covering them with the caramel topping.
  • Place the buns in the baking pan on top of the caramel and hazelnuts, making sure to give space between each one, as they will double in size when baking.
  • Bake buns for 30 minutes until golden. Allow to cool for 30 minutes, and then flip the sticky buns onto a parchment-lined sheet tray.

Master sticky buns and much more in ICE’s Pastry & Baking Arts career program — learn more today.

By Jenny McCoy — Pastry & Baking Arts Chef-Instructor

A small slice of my career as a pastry chef has been dedicated to introducing bakers to the flavor combination of pumpkin and chocolate. Some of you may have already tasted the duo — if you are one of those people, congratulations and please consider adding some chocolate chips to your Thanksgiving pumpkin pie. However, if you have not had the experience of chocolate and pumpkin combined, stop your holiday baking plans now and redirect your attention to this post immediately. Your Thanksgiving is about to get so much better.

pumpkin bars

Roasted pumpkin, whether made from scratch or canned, has a slightly sweet and very earthy flavor. If you mix this quintessential fall flavor with chocolate, which can either emphasize or contrast the flavor of pumpkin, something magical happens. When I’m interested in a strong contrast of flavor, I pair pumpkin with dark chocolate, which has an intense flavor and a bitter quality that juxtaposes nicely with the sweet, mellow flavor of pumpkin. When I prefer to accentuate the sweetness of pumpkin and make it the star in my baking, I combine it with milk chocolate because together they both highlight their sweetness and milder flavors. (Pro tip: Play around in the kitchen with both combinations to see which you like best.)

In the case of my recipe for Pumpkin Nutella Bars, I’ve taken chocolate and pumpkin one step further in the direction of deliciousness by adding Nutella. While Nutella is made with cocoa powder (which is dark and bitter), it is also mixed with a fair amount of sugar and milk, so it really has a flavor profile closer to milk chocolate. And the addition of roasted hazelnuts cannot be beat.

I can’t wait to hear what you think of these Pumpkin Nutella Bars, and be sure to share any other fun pumpkin and chocolate baking ideas you have this holiday season!

pumpkin nutella barsPumpkin Nutella Bars
Servings: makes 16 servings

Ingredients:

Pumpkin Bar Batter

Nonstick cooking spray
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 stick unsalted butter, softened
¾ cup dark brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
¾ cup pumpkin puree

For the filling

1 jar (13 ounces) Nutella

Pumpkin Seed Streusel Topping:

2 cups unbleached all-purpose flour
½ cup pumpkin seeds
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 ½ sticks unsalted butter, melted

Preparation:

First, make and bake the Pumpkin Bar Batter

  • Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9”x13” baking pan with nonstick cooking spray. In a bowl, stir the flour, baking soda, salt and spices, and set aside.
  • In the bowl of a Kitchen Aid stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the sides of the bowl and add the egg and vanilla. Mix the batter until smooth. Scrape down the sides of the bowl, and slowly alternate between adding the dry ingredients and the pumpkin puree, while mixing on low speed. Mix until the batter is smooth and evenly combined. Transfer the pumpkin batter to the baking dish and spread into an even layer. Bake for 15 minutes.

While the Pumpkin Bars are baking, make the Pumpkin Seed Streusel

  • In a large mixing bowl, combine the flour, pumpkin seeds, sugars, salt and spices. Slowly drizzle the melted butter into the bowl, while tossing the dry ingredients constantly, and mix until just crumbly. Set aside until ready to use.
  • Remove the pan of pumpkin bars from the oven and drop the oven temperature to 325°F. Let bars cool for 15 minutes.

Time to fill, top and bake the bars

  • Carefully spread the Nutella over the entire surface area of the warm baked bars. (If the Nutella melts a bit and sinks into the batter, that’s OK. Use a bamboo skewer or even a toothpick to create a marbled look.)
  • Sprinkle the Pumpkin Seed Streusel evenly over the top of the Nutella, and bake until the streusel is light golden brown and a wooden toothpick or cake tester comes out clean when inserted in center of the bar, about 30 minutes. Cool the bars in the pan for at least 15 minutes before cutting.

Master baking for all seasons — learn more about ICE’s Pastry & Baking Arts program.

 

 

By James Briscione, Director of Culinary Research

Your Thanksgiving turkey has a secret; and I’m here to tell it: that bird HATES being roasted in the oven. I know it, your turkey knows it and deep down, you know it, too: roasting a whole turkey in the oven just isn’t all it’s cracked up to be. It consumes a massive amount of time, space and energy, none of which I would be against if the results were impeccable. However, the sad truth is that roasting turkey in the oven is inefficient and the end product is imperfect.
sous vide turkey

I blame Norman Rockwell. Ever since he painted that famed portrait of an American family gazing lovingly at Mom as she places that large, bronzed bird on the table, the whole, roasted turkey has been the Thanksgiving gold standard. I can only imagine how dry the breast of Rockwell’s turkey must have been — he should have painted a 50-gallon drum of gravy in the background because I bet the family would have used every last drop of it.

Whole roasted birds have an inherent problem: for optimal flavor, tenderness and juiciness, the breast and legs need to be cooked at different temperatures for different lengths of time. At times like this, I like to channel Alain Senderens, one of my favorite rebel chefs and one of the fathers of Nouvelle Cuisine. Chef Senderens balked at the way that tradition trampled innovation in French cuisine. So this Thanksgiving, join me as I thumb my nose at tradition and invite innovation to my pumpkin-spice themed Friendsgiving.

Two words: sous vide. I have spent years extolling the tender, juicy and delicious virtues of cooking chicken sous vide. That led me to think, if sous vide makes the best chicken I’ve ever tasted, it will surely make the greatest turkey, too. All I had to do was figure out a way to cook turkey sous vide, yet make sure it still looked like a turkey when it arrived at the table, lest my family think I’m a total failure in annual fatherly duties (thanks for nothing, Rockwell). I decided to use a technique that I learned from Bryce Shuman at Betony, where they always cooked sous vide chicken breast with the bones in, so it would retain its natural shape. I applied the same method to the turkey breast, which I fit into a large, gallon-sized zip top bag. I zipped the legs and wings inside a separate bag and was on my way to a glorious Thanksgiving revolution: perfectly cooked legs and breasts with a classic presentation. This just may be the type of thing that makes everyone around the table happy this Thanksgiving. Check out the recipe below.

Sous Vide Thanksgiving Turkey

Ingredients:

2 teaspoons dry sage
2 teaspoons ground fennel seed
1 tablespoon ground black pepper
¼ cup granulated sugar
1 cup kosher salt
1 whole turkey, about 10-12 pounds
4 ounces melted butter

Preparation:

  • Start by making a dry brine — combine the sage, fennel seed, pepper, sugar and salt in a small bowl. Mix thoroughly to combine.
  • Fabricate the turkey into a bone-in breast by removing the back-bone with a chef’s knife or kitchen shears. Separate the wings from the breast by cutting through the wing joint. Remove the legs from the body, cutting through the thigh joint and leaving the thigh and drumstick attached.
  • Use a Polyscience immersion circulator to heat a water bath to 66˚C (151˚F).
  • Generously season all of the pieces with the dry brine on both sides. Place one leg and one wing in each of two large, gallon-sized zip top bags. Add 1 ounce of melted butter to each of the bags. Place the seasoned breast in the refrigerator while the legs cook.
  • Fill a large pot or bowl with room temperature water and lower the open zip top bag into the water. The water pressure will push the excess air out of the bag. When the top of the bag reaches the level of the water, seal the bag. Transfer the sealed bags to the water bath and cook for six hours. Remove the bags and cool immediately in an ice bath. When chilled, transfer to the refrigerator and store for up to seven days before serving.
  • Reduce the water bath to 62˚C (143.5˚F). Place the turkey breast into a large, gallon-sized zip top bag and add the remaining 2 ounces of melted butter. Use the method above to remove the excess air from the bag and seal. Transfer the sealed bag to the water bath and cook for four hours. Add the chilled turkey legs to the bath and cook 40 minutes longer to reheat. Or, if not serving immediately, remove the bags and cool immediately in an ice bath. When chilled, transfer to the refrigerator and store for up to seven days before serving.
  • When ready to serve, heat a water bath to 62˚C and add the sealed bags of breast and leg to the bath and leave 40 minutes to reheat.
  • To serve, heat the oven to broil and arrange the turkey pieces on a baking pan and place on the middle rack under the broiler until golden brown.

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By Emily Peck

Emily is a nutritionist, personal chef, Kitchen Assistant at the Institute of Culinary Education, and the blogger behind The Greener Palate. She’s been a vegetarian for over a decade and is passionate about plant-based, whole-food cooking.

Vegan Thanksgiving fans, anyone? From the sausage stuffing to the gravy to the big ol’ turkey, it’s hard to imagine a meatless Thanksgiving that’s still mouth-watering and traditional. If you’re someone who’s inclined to save a bird this year, you might worry that all the tofurkeys and lentil loafs in the world won’t convince your family that eating plant-based foods is in any way comparable to a juicy turkey. But it’s our duty, my fellow plant lovers, to find ways to persuade the skeptics in our lives that we can enjoy the fruits of the earth in so many unique and appetizing ways, while staying true to some of the classic holiday recipes. That’s why, when I was given the opportunity to take Vegan Thanksgiving, a course taught by Chef Peter Berley at the Institute of Culinary Education, I jumped at the chance. He shared a handful of recipes plus ideas for modifying any dish to make it both delicious and entirely plant-based. The following are some tips I took away from the course.

almond-cake1

  1. Innovate with herbs. Cooking with herbs has the double benefit of adding fresh flavors and nutritional benefits to any dish. You can innovate with herbs for interesting new flavors, like we did with the Roasted Vegetable Pâté recipe. The recipe called for chopped rosemary, thyme and sage, but we had a lot of basil too, so I added a handful of that plus some leftover celery leaves — the final product had a complex (and delicious) flavor.
  1. Lighten up. You can substitute heavy ingredients like cream and butter for healthy alternatives. The traditional recipe for candied yams calls for butter, but we used extra-virgin olive oil (a heart-healthy dietary fat) instead. Coconut oil is another alternative fat source that adds some nutty sweetness to the dish as well. Bonus: coconut oil contains medium chain triglycerides, or “MCTs,” which have been found to boost HDL or “good cholesterol.”
  1. Nix the gluten. One recipe that I particularly enjoyed was the Stuffed Dumpling Squash with Kamut, Spelt Berry and Wild Rice. The kamut and spelt berry, however, are gluten-ful grains, and while wild rice is gluten-free, store-bought mixes are often made in facilities that also make products containing gluten — which can be problematic for those with gluten sensitivities. If you’re looking for gluten-free options, opt for a gluten-free grain such as quinoa — a hearty and healthy complex carbohydrate with a low glycemic index.
  1. Swap out refined sugars. Many candied yam and sweet potato dishes call for refined white sugar, a processed simple carbohydrate. Instead, try substituting maple syrup, agave or even coconut sugar for a natural, less-processed sweetener.
  1. Swap in Flavorful Cooking Methods (Like Caramelizing). Roasting your veggies for a half hour or more will caramelize them and bring out their natural sweetness. Chef Peter’s Caramelized Onion Gravy was impressive — it had a delicious sweet and savory component due to the slow cooking of the onions. The gravy was a rich topping for the squash dumplings (mentioned above), creating a unique twist on a classic dish without using a meat base.

Many families rely on their collective traditions when choosing Thanksgiving dishes. I like to create my own traditions while paying homage to the long-standing ones of my family — my aunt’s irresistible Pecan Squares and my mom’s Creamy Zesty Carrots, both recipes handed down from their mom, my grandmother. This year, I plan to recreate these dishes by substituting the dairy and any highly processed ingredients with plant-based, fresh ones. My uncle, who finds great value in keeping things simple and classic, probably won’t admit that he likes Chef Peter’s Maple Tofu Whipped Cream that I’m going to pile on top of my Vegan Almond-Raspberry Cake. But the proof will be in the pudding — or on his empty dessert plate when he’s asking for seconds. Aside from being delicious, cooking plant-based foods provides the freedom to eat more (within reason), while taking advantage of many benefits, including improved digestion due to high amounts of fiber, minerals, vitamins, healthy fats and plant-based proteins. All of this creates healthy and happy bellies on Thanksgiving.

Emily’s Vegan Almond-Raspberry Cake
Servings: 8

Ingredients:

2 cups almond flour, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon fine-grain sea salt
1 teaspoon vanilla extract
1 cup coconut- or almond-milk dairy-free yogurt
⅔ cup honey
¼ cup extra-virgin olive oil
6 ounces raspberries, preferably organic
Zest of 1 lemon

Optional:

Sprinkle of powdered sugar
½ cup chopped raw pistachios, almonds or pecans

Preparation:

  • Preheat oven to 325º F. Lightly grease a 9-inch pan (I used a spring form pan) with vegan butter or spray and lightly dust with almond flour.
  • In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, ginger and sea salt.
  • In small bowl, combine the yogurt, honey, vanilla extract, olive oil and lemon zest. Pour the wet ingredients into the dry. Mix well and fold in the raspberries. Pour the mixture into the pan.
  • Bake for 40 to 45 minutes, until the cake is golden brown. Test with a toothpick to make sure it comes out clean. Cool on a wire rack.
  • Once cooled, slice into 8 pieces. Top with Maple Tofu Whipped Cream (recipe below). Optional: Sprinkle with chopped nuts and powdered sugar.

 

Chef Peter’s Maple Tofu Whipped Cream
Servings: Makes about 2 ½ cups

Ingredients:

½ pound soft tofu, drained
¼ cup maple syrup
¼ cup canola oil
1 tablespoon vanilla extract
1 ½ teaspoon lemon juice
Pinch of salt
2 tablespoons agar flakes
½ cup cold water
1 tablespoon arrowroot or cornstarch
½ cup plain soy or almond milk

Preparation:

  • Combine tofu, maple syrup, oil, vanilla extract, lemon juice and salt in food processor.
  • Place the agar flakes and cup of cold water in sauce pan over medium heat. Stirring continuously, cook until the mixture reaches a boil. Then reduce the heat to simmer.
  • In a bowl, whisk the arrowroot powder (or cornstarch) and soy milk (or almond milk) and add to the simmering liquid. Raise the heat and whisk continually until the mixture begins to bubble. Remove from heat.
  • Slowly pour the hot mixture into the food processor and process until smooth. Stop the motor and scrape down the sides of the bowl to incorporate all of the ingredients.
  • Transfer the tofu cream to a clean container and refrigerate until firm, about 1 hour.
  • Process the tofu cream again briefly just before serving

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Recipe by Jenny McCoy — Chef Instructor, School of Pastry & Baking Arts

So your sister-in-law likes it sweet but your uncle loves a tart dessert and the rest of the family just wants something delicious to end their holiday meal— what’s a baker to do!? Chef Jenny has the perfect pie-idea for you: a flaky double-crust apple-cranberry pie that’s the perfect mix of tart and sweet — the best of both worlds. Bake, serve (preferably warm and with a scoop of vanilla ice cream or a spoonful of crème fraîche) and let the compliments roll in.

Double-Crust Cranberry Apple Pie

Double-Crust Apple-Cranberry Pie

For the Flaky Pie Dough
Yield: Makes 1 double-crust pie or 2 (9-inch) pie crusts

Ingredients:

3¼ cups (450 grams) unbleached all-purpose flour
1¼ teaspoons (6 grams) granulated sugar
1¼ teaspoons (8 grams) salt
2¼ sticks (252 grams) cold unsalted butter, cut into small cubes
¾ cup (175 grams) ice-cold water, plus more if needed

Preparation:

  • In a large mixing bowl, whisk the flour, sugar and salt together for a few seconds. Add the butter all at once, and rub into the dry ingredients to mix until the butter is reduced to small pieces about the size of peas. Slowly add the water and stir until the dough just comes together, yet lumps of butter remain in the dough.
  • Divide the dough in half, and flatten each piece into a 1-inch thick disk. Wrap dough tightly in plastic wrap and refrigerate until firm, one to two hours.

 

For the Sauteed Apple-Cranberry Pie Filling
Yield: Makes 6 cups

Ingredients:

8 medium Gala or Pink Lady apples
¼ cup (50 grams) light brown sugar
¼ cup (50 grams) granulated sugar
Ground cinnamon, to taste
¼ teaspoon (1 gram) salt
4 to 6 tablespoons (56 to 84 grams) unsalted butter
¼ cup (56 grams) brandy (optional)
1 cup (130 grams) cranberries

Preparation:

  • Peel, core and slice apples into ¾-inch slices. Gently toss sliced fruit, brown sugar, sugar, cinnamon and salt in a large bowl.
  • In a large saute pan, melt half of the butter over medium-high heat. Add half of the sliced fruit and sauté until light golden and caramelized, turning fruit as needed. Add half of the brandy and cook until alcohol has reduced, tossing fruit in pan to coat.
  • Spread the cooked fruit in a shallow baking dish or on a baking sheet and repeat with remaining butter, fruit and brandy. Add the cranberries, stir and let cool to room temperature.

 

For The Double-Crust Apple-Cranberry Pie
Yield: Makes 1 (9-inch) pie

Ingredients:

Unbleached all-purpose flour, for rolling
1 recipe Flaky Pie Dough
1 recipe Sautéed Apple-Cranberry Pie Filling
1 large (50 grams) egg, lightly beaten

Preparation:

  • Position a rack in the center of the oven and preheat to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray. Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll one disk of dough into a circle about 12 inches in diameter by starting at the center of the disk and rolling away from you. Use additional flour and give the dough a quarter turn between each roll to prevent it from sticking to the table. Continue rolling until the dough is an even ⅛ inch thick. Repeat with the second disk of dough.
  • Carefully roll one circle of the dough around the rolling pin and unroll over the pie plate. Fit the dough into the plate by gently pressing it into the corners and against the base and sides of the plate. Trim the excess dough, leaving about a 1-inch overhang. Place the lined pie plate in the freezer for about 15 minutes to chill slightly. Roll the second piece of dough onto the rolling pin and unroll onto the parchment paper-lined baking sheet and place in refrigerator until ready to use.
  • Spread the Sauteed Apple-Cranberry Pie Filling into the prepared pie shell. Remove the sheet of rolled pie dough from the refrigerator and lay over the pie filling (if the sheet is stiff, just give it a few minutes to soften), reserving the parchment-lined baking sheet for later use. Trim the excess from the top sheet of dough to line up with the overhang of the shell. Fold the overhang in half, tucking the cut edge between the shell and the pie plate. Using your fingertips, decoratively crimp the edges together to seal. Cut a few decorative slits in the top of the pie crust to allow for steam from the fruit to vent. Place the pie in the freezer for 10 minutes to chill the dough slightly.
  • Lightly brush the entire surface of the dough with the beaten egg. Place the pie on the baking sheet and bake for one hour to one hour and 15 minutes, or until the crust is deep golden brown, the filling bubbles and the liquid has just thickened.
  • Cool on a wire rack until just warm before serving.

Double-Crust Cranberry Apple Pie

Want to learn pro-level baking with Chef Jenny? Click here for information on ICE’s Pastry & Baking Arts program.

Recipes by Ted Siegel — Chef Instructor, School of Culinary Arts

On Thanksgiving, turkey is always in style. A juicy bird with salty, crunchy skin is the pièce de résistance of this highly anticipated meal. But if you’re looking to shake up your usual turkey prep method — add some spice or brine to the table — ICE Chef Instructor Ted Siegel has some ideas for you. Below, Chef Ted shares two different methods for preparing your turkey when it’s time to give thanks this year, plus his expert roasting tips.

Thanksgiving Turkey

1) A Caribbean kick: try a Jamaican jerk turkey marinade.

Marinating delivers the double benefit of infusing meat with flavor and keeping it tender.

Ingredients:

6 scallions
6 habanero or scotch bonnet chiles
2 medium onions
6 cloves garlic
1 tablespoon tamarind paste
½ cup Worcestershire sauce
½ cup fish sauce
1 cup fresh lime juice
1 cup fresh orange juice
¼ cup olive oil
¼ cup brown sugar
1 bunch dried thyme leaves, minced
1 bunch dried oregano leaves, minced
1 bunch fresh cilantro leaves and stems, minced
½ cup butter

Preparation:

  • For the marinade, finely chop and combine: scallions, habanero or scotch bonnet chiles, onions and garlic. Add tamarind paste, Worcestershire sauce, fish sauce, fresh lime juice, fresh orange juice, olive oil, brown sugar, dried thyme leaves, dried oregano leaves and fresh cilantro leaves and stems.
  • Prepare the marinade, dividing into two halves: 1/2 for the turkey and 1/2 to make a compound butter. Marinate the turkey for two to four days, depending on its weight (two days for an 8-12 pound turkey, three to four days for a 13-30 pound turkey). Remove turkey from marinade. Make the compound butter by mixing remaining marinade with butter. Separate the skin from the breast and thighs and gently rub the compound butter onto the flesh without ripping the skin. Roast immediately.

 

2) Brine time: give your turkey a multiday brine bath.

Like marinating, brining will add flavor to your turkey, and make it exceptionally juicy and tender. Here’s how to brine.

Ingredients:

1 pound kosher salt
2/3 pounds sugar (granulated, brown, molasses, maple syrup, agave syrup, honey or any other kind of solid sugar or syrup will work)
2-3 gallons water
25 juniper berries
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon fennel seeds
1 teaspoon white peppercorns
1 teaspoon star anise pods
2 tablespoons dried thyme
½ cup liquid smoke (which you can find at most grocery stores)

 Preparation:

  • To make the brine, combine kosher salt, sugar, water. Add the juniper berries, dried herbs and liquid smoke.
  • Brine your turkey for two to four days by either submerging the entire bird or injecting it with brine. If you choose the latter, do not brine the turkey for more than two days.

 

Roasting tips

For roasting, I always begin by browning the turkey. In an oven preheated to 450°F, cook the turkey for about half an hour or until golden brown. Then, turn the heat down to 325°F and roast about 18-20 minutes per pound until the internal temperature reaches 160°F.

Want to sharpen your culinary skills with Chef Ted? Click here to learn more about ICE’s Culinary Arts program.

By Jenny McCoy — Chef Instructor, School of Pastry & Baking Arts

Cranberry season is in full swing, and with Thanksgiving right around the corner, what better time to rethink your cranberry sauce? I find people either love cranberry sauce or don’t like it at all. I happen to be someone who loves it. The bright color on my dinner plate pops against the whites, browns and greens of turkey, stuffing and veggies. The super bright and tart flavor is a much-needed contrast against rich and heavy side dishes (often drowned in gravy). Plus, a schmear of cranberry sauce on a leftover turkey sandwich is a crucial component of one of my favorite lunches.

Each year, I change up my recipe to keep myself excited about the sauce, but also to convert a few family members who are convinced they just don’t like it. I’m sharing a few of my favorite recipes, but before we get into the kitchen, let me tell you a few things about America’s quintessential Thanksgiving fruit.

Cranberries by Casey Feehan

(credit: Casey Feehan – @caseyfeehan)

Cranberries: One of the Most American Ingredients

Wild cranberries have long been consumed by New England’s Native Americans, for some 12,000 years. The fruit is one of a handful of our country’s indigenous fruits. Cranberries thrive in their natural environments; bogs created by glaciers thousands of years ago. Prized for their culinary purposes, cranberries were also used for medicinal purposes and as a dye for textiles.

Though the early European settlers enjoyed them, larger-scale cultivation of cranberries didn’t begin until the early 1800s, when Captain Henry Hall, a revolutionary war veteran, noticed that his cranberries grew best when his bogs were covered in wind-blown sand. He moved his vines to more favorable locations and as his production grew, his method of cultivation spread. Other growers adopted his method of covering their berries in sand, increasing the yields of cranberry production throughout the northeast region, especially in Cape Cod, Massachusetts.

Harvest Time

Have you ever seen a cranberry harvest? You may recall those cranberry juice commercials featuring farmers in waist-high waders, standing in what looked like a pond covered in cranberries. Well, that’s precisely how cranberries are “picked.” Cranberry bogs are filled with water (up to a couple of feet though, not waist-high) the night before harvest. The vines are then raked to loosen the berries from the plants. The berries float to the surface of the water because they contain little air pockets, allowing them to be collected efficiently.

In 2015, over 840 million pounds of cranberries were produced in the United States. While many of us associate New England with cranberry growing, it is Wisconsin that now corners the market, having produced 60% of the country’s annual yield. With 20% of the annual harvest eaten on one day of the year — Thanksgiving — let’s take a moment to celebrate this most American fruit and discover a few new ways to add cranberries to your Thanksgiving table!

 

Go Raw Cranberry Relish
Servings: yields 8 to 10 servings

Ingredients:

One 12-ounce bag of fresh cranberries
2 tangerines (with peels)
1- to 2-inch chunk of fresh ginger, peeled
½ cup light brown sugar
¼ cup granulated sugar
½ teaspoon salt
½ teaspoon black pepper

Preparation:

  • Place all ingredients in the bowl of a food processor and chop until fine.
  • Transfer to a bowl, cover and refrigerate overnight or for up to 3 days before serving.

 

Smoky Bacon Cranberry Sauce
Servings: yields 8 to 10 servings

Ingredients:

One 12-ounce bag of cranberries
1 cup light brown sugar
Zest of 1 orange, finely grated
¼ teaspoon black pepper
1 teaspoon smoked paprika
½ to ¾ cup cooked bacon crumbles, to taste

Preparation:

  • In a medium saucepan, simmer the cranberries, sugar, orange zest and black pepper until the cranberries have broken down and the liquid has thickened, about 8 to 10 minutes.
  • Let the cranberry sauce cool to room temperature and stir in the paprika and bacon to taste.
  • Serve immediately or refrigerate for up to 5 days before serving.

 

Herbed Cranberry Relish
Servings: yields 8 to 10 servings

Ingredients:

One 12-ounce bag of cranberries
¼ cup honey
¼ cup granulated sugar
1 large bunch parsley, stems removed
3 large sprigs fresh rosemary, stems removed
4 cloves garlic
1 cup extra-virgin olive oil
½ bunch scallions, finely sliced
3 tablespoons red wine vinegar
Salt and pepper, to taste

Preparation:

  • In a medium saucepan, simmer cranberries, honey and sugar until the cranberries have broken down and the liquid has thickened, about 8 to 10 minutes.
  • Let the cranberry sauce cool to room temperature.
  • In the bowl of a food processor, combine parsley, rosemary, garlic and olive oil. Finely chop, scraping down the bowl as needed. Add additional olive oil, if needed.
  • Stir the chopped herbs and garlic mixture into the cooled cranberry sauce. Add the sliced scallions.
  • Add the red wine vinegar and salt and pepper to taste.
  • Serve immediately or refrigerate for up to 3 days before serving.

Want to study with Chef Jenny? Click here for information on ICE’s Pastry & Baking Arts program. 

By Carly DeFIlippo

When it comes to choosing the most energetic, passionate communities in America, are there any stronger contenders than food lovers and football fans? There is no day when these teams’ talents combine more than on Thanksgiving, which is why we’re wishing you a very happy holiday from ICE and our #GangGreen partners, the NY Jets.

We’ve been gearing up for the ultimate food fest throughout the second season of the Official New York Jets Cooking School at ICE, teaching fans to craft everything from Chicago deep dish pizza to the ultimate chicken wings, and even deep-fried turkeys. What’s more, each class has featured current and former Jets players as special guests, from Bruce Harper and Wesley Walker to Brandon Moore, Tony Richardson, Willie Colon and Michael Vick.

There are still two more chances for you to join in the food and football fun before the end of the season:

This class is inspired by the New York Jets taking on the Tennessee Titans on Sunday, December 14. Current Jets players including Willie Colon, Breno Giacomini and Nick Folk will be in attendance to get guests in the Green & White spirit! ICE chef instructors will teach you easy Southern-inspired tailgating recipes for perfectly fried chicken, mac and cheese, collard greens and more.

Join ICE and the Jets on a culinary tour to conquer the flavors the AFC East: Miami Dolphins, Buffalo Bills, New England Patriots and, of course, your New York Jets. Pick your favorite competitor and learn to prepare game-worthy recipes inspired by their hometown. Cook alongside Jets players and enjoy a behind-the-scenes guided tour including such premium stadium spaces as the press box, Jets team locker room and more. 

Missed our deep-fried turkey tailgate? Click here for all of ICE’s top Thanksgiving tips.

 

The day of Thanksgiving is a wonderful time to catch up with extended family and friends, but from a culinary perspective, we’re all about the leftovers. Last year, ICE Director of Culinary Development James Briscione wow’ed us with three brilliant recipes for leftover turkey. So, of course, this year we came back for more. Grab a wedge of brie, a bag of cranberries and those prized turkey scraps. This is one grilled cheese you don’t want to miss.

thanksgiving grilled cheese

Not into the cranberry and brie? Chef James also recommends the combination of cheddar and sauerkraut for a leftover turkey grilled cheese.

*Note: This recipe includes instructions to make cranberry chutney from scratch, but if you still have leftover cranberry sauce from your holiday dinner, lucky you!

Thanksgiving Leftovers Grilled Cheese

  • Cranberry chutney
    • 1 (12-ounce) bag frozen cranberries
    • 1 piece fresh ginger, peeled and crushed
    • 1 cup sugar
    • 1 cinnamon stick
  • Cooked turkey breast, thinly sliced
  • 2-3 thin slices of brie cheese
  • 2 slices pullman loaf or 7-grain bread
  • 1 tbsp butter
  1. Combine the cranberries, ginger, cinnamon and sugar in a small sauce pan and bring to a simmer over a medium flame. Cook until very thick, 30-40 minutes. Remove from the heat and cool completely.
  2. Butter the outside of two slices of bread, and spread the cranberry chutney on the insides. Layer the turkey and cheese between the slices, then press them together and fry on a griddle over medium high heat until golden brown.

Our leftover strategy doesn’t stop at sandwiches. Give that sweet potato casserole a second life with a recipe for sweet potato doughnuts

By Chefs Cara Tannenbaum and Andrea Tutunjian

Chowders are chunky, hearty soups—a classic comfort food for the long, cold winter. As ingredients, cauliflower and cashews are both mellow in flavor, with buttery, earthy richness, but here they combine to make a bold soup. Cauliflower has become a star in the modern nutritional hit parade, standing in for potatoes in a mash or roasted until its curly white edges turn deep gold. The florets soften entirely in this soup but keep their creamy white color. We like to purée about a quarter of the soup and leave the rest of the florets and cashew pieces whole. This gives the soup a rich texture without the addition of too much heavy cream. (We’ve added a little cream to finish the soup, but if you choose to leave it out, the soup will still taste unctuous.)

cauliflower cashew soup

Cauliflower-Cashew Chowder

Yield: 12 cups

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 1 all-purpose potato, peeled and chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 ½ cups (7 ½ ounces) coarsely chopped cashews
  • 4 cups (14 ounces) cauliflower florets (from 1 small head)
  • 3 sprigs thyme
  • 8 cups vegetable stock
  • ½ cup heavy cream
  • ½ teaspoon freshly ground black pepper
  1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrots, potato, and garlic. Season with ½ teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  2. Add the cashews, cauliflower, thyme, and stock. Bring to a boil over high heat, stirring occasionally. Lower the heat until the soup is simmering and cook for about 30 minutes, or until the vegetables are soft. Remove the sprigs of thyme, but don’t be concerned if the leaves have fallen off the stems.
  3. Ladle 2 cups soup into a medium bowl. Using a handheld or standard blender, purée until completely smooth. Return the purée to the pot. Add the heavy cream and season with the remaining 1 ½ teaspoons salt and the pepper or to taste. Serve immediately. Store any cooled leftovers in a covered airtight container in the refrigerator for up to 3 days. Reheat any quantity of soup over low heat.

Dream of developing your own holiday recipes? Click here to learn more about careers in food media. 

Recipe reprinted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian. Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.