Thanksgiving recipes from the Brown Hotel

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by WHAS11 editors

WHAS11.com

Posted on November 20, 2012 at 7:17 AM

Updated Tuesday, Nov 20 at 12:49 PM

LOUISVILLE, Ky. (The Brown Hotel)

The Brown Hotel
335 W. Broadway
(502) 583-1234
www.brownhotel.com

MUSHROOM CAPPUCCINO
Ingredients
5 lb. crimini mushrooms, sliced
2.5 lb. button mushrooms, cleaned and sliced
2 cloves garlic, minced
1½ T. fresh thyme, chopped
2 c. heavy whipping cream
1 gallon vegetable stock
½ c. russet potatoes, diced
¾ c. yellow onions, diced
2 T. butter
1 T. vegetable oil
Salt and pepper

Method
In a stock pot, sweat mushrooms and onions in vegetable oil for about 2 minutes.  Once onions are translucent, add garlic and sauté another 2 minutes.  Stir.  Add potatoes, and then cover with vegetable stock.  Cook until potatoes are fork tender, about 15-25 minutes.  Strain liquid and save.  Blend potato mixture in blender adding reserved liquid as needed.  Finish with cream, butter, thyme, salt and peppper.

APPLE AND FIG STUFFING

Ingredients:
1c. onion, diced
1c. celery, diced
1c. dried figs
2c. apples, cored, peeled and diced
4c. chicken stock (can use vegetable stock or apple cider for a vegetarian option)
1 loaf Texas toast, cubed
Nutmeg
Fresh herbs – oregano, thyme or rosemary
Grapeseed or hazelnut oil
Salt and pepper
Method:
A day in advance, cut loaf of Texas toast into 1 in. cubes and let bread dry out overnight.

Preheat oven to 350 degrees. In a large sauté pan, sweat onions and celery in grapeseed or hazelnut oil. Add apples, figs and cubed bread, then sauté until caramelized. Stir in chicken stock until bread mixture is completely covered. Allow stock to soak into bread and then bake at 350 degrees for 45 minutes.

 

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