Roasted Corn & Wild Rice Soup

Thanksgiving Recipes Thanksgiving Cooking Demonstration hosted by: Coral Ridge Country Club Executive Chef Udo Mueller

Roasted Corn & Wild Rice Soup Serving Size: 6 Preparation Time: 1 hr 30 min

Amount Ingredient - Preparation Method 4 ounces wild rice 4 cups chicken stock 5 ounces corn 5 ounces onions - chopped 1 ounce garlic - chopped 5 ounces celery - cut in 1/4" cubes 5 ounces carrot - cut in 1/4" cubes 5 ounces leek - cut in 1/4" cubes 5 ounces smoked sausage - cut in 1/4" cubes 1 each bay leaf 1 cup heavy cream

Cook the rice with a little salt for approx. 1 hr 15 min. Drain and set aside.

In a pot with a little oil, sauté the onions and the garlic until translucent. Add the bay leaf, celery, carrots, leek, corn and smoked sausage. Sauté for 1 minute.

Add the rice and chicken stock, season and let simmer for 10 minutes. Add the heavy cream and cook for 5 more minutes.

To thicken the soup, take some of the soup into a blender and blend until smooth. Pour it back in the pot and repeat until the soup is thick enough. Finish with fresh chopped parsley. Coral Ridge Country Club | 3801 Bayview Drive | Fort Lauderdale, FL 33308 | 954-449- 4400

Scalloped Sweet Potatoes Serving Size: 10 Preparation Time: 1 hr

Amount Ingredient - Preparation Method 6 ounces peeled sweet potatoes per person chicken stock heavy cream brown sugar cinnamon marshmallows

Slice the potatoes into approx. 1/4" thick slices and place the potatoes neatly into a buttered baking pan. Cover the potatoes 1/2 with hot chicken stock and cook in a preheated 450˚F oven for 40 minutes.

Take the potatoes out of the oven, drain most of the chicken stock, add the heavy cream and sprinkle with the cinnamon & brown sugar. Place the marshmallows on top of the potatoes.

Place the potatoes back in the oven and broil until golden brown [approx. 10 minutes].

Green Beans with Pecan Nuts Serving Size: 10 Preparation Time: 20 min

Amount Ingredient - Preparation Method 2 pounds green beans 5 ounces onions - chopped 3 ounces pecans - chopped 3 tablespoons parsley - chopped salt and pepper - to taste

Clean the beans. In a large pot with rolling salt water blanch the beans for 3-5 minutes. Strain and set aside.

In a pan, sauté the onions until translucent, add the beans and pecans, and season with S&P. Before serving, finish with the chopped parsley. Spiced Cranberry Sauce Serving Size: 1 Preparation Time: 30 min

Amount Ingredient - Preparation Method 12 ounces cranberries 1 3/4 cups cranberry juice 3/4 cup honey 1 tablespoon orange peel and juice 1 stick cinnamon 1 each bay leaf 2 each clove 1 teaspoon ginger - chopped 3/4 teaspoon ground coriander 1/2 teaspoon ground black pepper 1/8 tablespoon cayenne pepper 1/2 teaspoon salt

Combine everything, bring to a boil and let simmer for 15 minutes. Chill. Best done one or two days before.

Roasted Turkey with Chestnut Stuffing Serving Size: 10 Preparation Time: 5 hrs

Amount Ingredient - Preparation Method 1 each turkey - 18 pound Stuffing: 1 each honey wheat bread - crust removed 4 fluid ounces milk 5 ounces chestnuts - chopped 5 ounces onions - chopped 5 ounces celery - chopped 5 ounces apple - chopped 5 ounces apple sauce 5 ounces sausage meat 3 ounces raisins 1 ounce garlic - chopped 1 teaspoon rosemary - chopped 1 teaspoon thyme - chopped 1 tablespoon parsley - chopped 3 each eggs 2 fluid ounces brandy 2 fluid ounces port wine 1 fluid ounce Grand Marnier salt and pepper - to taste Gravy: Beurre Manie: 1 quart port wine sauce 1 part soft butter 3 tablespoons cranberry sauce 1 part flour The Turkey: Season turkey and brush with oil or butter. Place turkey in a preheated 350 ° F oven. Roasting times: 16 – 18 lbs: 3.5 hrs | 18 – 22 lbs: 4 hrs The temperature on a meat thermometer should be 180˚F in the thigh. Baste with chicken stock every 20 minutes. Cover the turkey with aluminum foil after 2/3 from cooking time to prevent overcooking the breast. When done, take the turkey out of the oven and let stand for 15 minutes before carving. The Gravy: After the turkey is cooked, pour 1 quart portwine sauce to the roasting pan. Transfer into a pot, add the cranberry sauce and bring to a boil. Thicken with the beurre manie to your likening. With a ladle, skim off the fat, season to taste and strain. The Stuffing: Sauté the onions and garlic until translucent. Add the celery and apples and sauté for 1 minute. Set aside. Cut the bread into 1" cubes and place into a bowl. Add all the other ingredients and mix well. Cook in preheated 350˚F oven for 1 hr 15 min. Cover with foil after 40 min. Pumpkin - Sour Cream Custard Pie Serving Size: 1 Preparation Time: 2 hrs

Amount Ingredient -- Preparation Method

Crust: 1 each pie shell 10" 1 1/4 cups graham cracker crumbs 1/4 cup sugar 3 ounces melted butter

Mix: 1/2 cup sugar 1/2 cup brown sugar 15 ounces pumpkin, canned 3/4 cup sour cream 1/2 cup heavy cream 2 whole eggs 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt

The Crust: Mix everything and press firm into a 10" pie shell [9 11/16"]. Chill for 10 minutes.

The Mix: Mix the pumpkin with the sour cream. Mix all the other ingredients together. Add both mixes, fill in pie shell and bake for about 1 hr 20 min in a preheated 350 ° F oven. Let cool and refrigerate over night.

NOTES: Garnish with mint leaf, strawberry and whipped cream.