Turnips
Dear All,
For our last column, we have a great starch to complement your turkey. Turnips are a nice hearty side for your Thanksgiving dinner and easy to prepare. If you'd like to take the guesswork out of preparing your holiday feast, you can join us Thanksgiving Day at the hotel for turkey, stuffing and all the fixings. We'll have a Thanksgiving Buffet from 11 am - 3 pm in Café Rouge ($48 for adults and $24 for children under 12, tax and gratuity included) and Thanksgiving in Celia from noon - 6 pm. Have a Happy Thanksgiving and a great holiday season!
INGREDIENTS
1 1/2 CUPS Light Olive or Vegetable Oil
3 TBS Unsalted Butter
5 to 6 Shallots, peeled and sliced into thin rings
1/2 POUND Crumbled Blue Cheese
2 Large Rutabagas, about 4 pounds total
Kosher salt
1 CUP Whole milk
6 TBS Salted Butter (3/4 stick)
1/2 TSP Freshly Ground Black Pepper
METHOD
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220°F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260°F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the rutabaga in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
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Looking for a great hors d'oeuvre for your holiday party?
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GOAT CHEESE & CRANBERRY PHYLLO
INGREDIENTS
10 SHEETS Phyllo Dough (defrosted)
6 OZ Olive Oil
6 OZ Goat Cheese
2 OZ Boursin Cheese
3 OZ Dried Cranberries, chopped finely
1 TIME Pastry Brush
PREPARATION
1. In a mixing bowl, mix goat cheese, cranberries, and boursin cheese. Set aside.
2. On a clean working surface, brush the olive oil on the surface.
3. Place first sheet of phyllo down, then brush olive oil on top of the sheet.
4. Repeat until all five layers are moist. Cover with a damp cloth.
5. Meanwhile, place the goat cheese mixture in a piping bag.
6. Uncover half of the phyllo sheets and cut with a knife down the center.
7. Then divide in half again lengthwise.
8. Divide the phyllo again in three across so there are six portions with each side.
9. Repeat for remaining sheets.
10. Pipe the mixture across the phyllo, stopping at 1/2 from each end.
11. With a knife, fold up the phyllo and roll into cigars.
12. In a sheet pan with parchment paper, place each roll on the surface. Cover with a damp cloth.
13. After completing all the rolls, bake at 350º for 5-6 minutes until golden brown.
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