Last updated : Monday, October 5, 2009

Print | |

 

Danny Boome's Holiday Dinner Party Menu

No need to open up the cookbook this season! Chef Danny Boome gave iMag his exclusive holiday dinner party menu. It's fast, easy and oh-so delicious! Just check out the recipes below. 

Main Dish: Danny's Perfect Turkey and Delicious Gravy

Ingredients:

1 (12-pound) Turkey, with giblets (see cooking notes at bottom of recipe)
1/2 Cup unsalted butter (1 stick), softened, plus 1 tablespoon
2 Lemons, zested
1/2 Cup chopped chives
2 Tablespoons coarse salt
Freshly ground black pepper
1 Small orange, halved
1 Small grapefruit, halved
1 Cup white wine
2 Cups chicken stock
1 Tablespoon Dijon mustard
2 Tablespoons cornstarch

Directions:

- Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees.

- In a mixing bowl, add the 1/2 cup of softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of one lemon half into the butter. Stir to combine. Season with salt and pepper.

- To prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.

- Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)

- Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.

- Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees and roast for about another two hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees. (The general rule is to cook a turkey about 15 minutes per pound.)

- Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.

- For gravy: Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.

4 Savory Side Dishes:

Side Dish # 1: Roasted Carrots and Parsnips

Ingredients:

1 Pound carrots
1 Pound parsnips
3 Tablespoons extra-virgin olive oil
2 Tablespoons honey
Coarse salt and freshly ground black pepper
6 Sprigs fresh thyme

Directions:

- Preheat the oven to 350 degrees and peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.

- Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.

- After ten minutes, give the veggies a toss and put back in the oven for another ten minutes until they are are soft and slightly caramelized. Serve warm.

Side Dish # 2: Brussels Sprouts Red Cabbage and Bacon

Ingredients:

1 Pound Brussels sprouts
2 Tablespoons unsalted butter
1 Small red cabbage or 1/2 large cabbage, finely sliced
Bacon
Coarse salt and freshly ground black pepper

Directions:

- Prepare a large bowl of ice water. Set aside.

- Trim the Brussels sprouts and peel off one outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about two tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.

- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for one minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

Side Dish # 3: Cauliflower and Turnip Mash

Ingredients:

3 Large turnips
1 Large cauliflower
3 Tablespoons unsalted butter
2 Tablespoons chopped fresh thyme leaves, from about 4 sprigs
Salt and freshly ground black pepper

Directions:

- Peel and slice the turnips thinly, and quarter the cauliflower (cutting the vegetables small and thin will help speed up cooking time).

- Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.

- Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.

Side Dish # 4: Butternut Squash and Pear Mash

Ingredients:

1 Large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 Tablespoons unsalted butter
1 Vanilla bean
1 Tablespoon brown sugar
2 Teaspoons ground ginger
Course salt and freshly ground black pepper

Directions:

- Preheat the oven to 375 degrees.

- Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.

- In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.

- Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.

- Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.

Looking for more from Chef Danny Boome? Click on his Web site. For more great nutrition tips for the holiday season check out iMag's Food Section. 

 

Print | |