Winter Salad with Frisee
Try adding a fresh, new salad to your menu with this combination of frisee, radicchio, and colorful watermelon radishes. Lightly dressed in a lemon juice and maple syrup vinaigrette, this salad gets it's crunch from roasted macadamia nuts.
What is Frisee?
Frisee (pronunced free-zay) is a type of endive with a curly, frond-like texture. It has a slightly bitter taste complemented by the lemony dressing in this recipe.
Winter Salad with Frisee, Radicchio, Celery, and Watermelon Radishes
Recipe by:
Ronne Day
WebstaurantStore Food Stylist
Serves: 4
Total Time: 20 minutes
Ingredients
- 2 Tbsp. lemon juice
- 2 Tbsp. maple syrup
- 1/2 tsp. Aleppo pepper
- 1/2 tsp. kosher salt
- 1/4 cup olive oil
- 2 cups bite-sized pieces of radicchio, avoiding the bitter white center of the leaves
- 2 cups bite-sized pieces of frisee
- 2 medium celery stalks, cut into 2” julienne (about 3/4 cups)
- 4 oz. ricotta salata, crumbled
- 1 cup thinly sliced watermelon, Easter egg, or red radishes
- 4 oz. dried cranberries, such as Craisins
- 4 oz. roasted and salted macadamia nuts, coarsely chopped
- Pea shoots or microgreens, for garnish
Directions
- In a small bowl, combine lemon juice, maple syrup, salt, and Aleppo pepper. Slowly whisk in the oil and adjust seasoning to taste.
- In a large bowl, combine the radicchio, frisee, and celery. Lightly dress with the dressing.
- Divide the ricotta salata and radishes between 4 plates. Top with radicchio mixture, cranberries, and macadamia nuts.
- Garnish with pea shoots. Drizzle some dressing over the radishes and around the rim of the plate. Serve with remaining dressing.
Finished Dish
The addition of Aleppo pepper and ricotta salata make this salad flavorful and unique. We recommend following the recipe for the best results, but if you can't find these specialty ingredients, you can substitute crushed red peppers and feta cheese. Queso fresco or chevre will also work well in this salad. You can find other recipes like this on the WebstaurantStore Instagram.
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Spicy Maple Glazed Turkey Recipe
If the turkey is going to be the focal point of your Thanksgiving feast, then you want to make sure it exceeds your guests' expectations. Whether you're serving Thanksgiving dinner for a crowd or preparing an intimate dinner, we have the perfect Thanksgiving turkey recipe to create a show-stopping centerpiece. Our glazed turkey recipe features a fusion of buttery, sweet, spicy, smoky, and savory flavors with a crisp crust and juicy inside. What Special Equipment Do I Need? This glazed turkey recipe can be easily made using common cooking equipment and utensils that are likely already in your kitchen. To get started with this turkey recipe, you'll need the following specialty items: Rimmed Sheet Pan: Make sure you have a rimmed sheet pan with some depth to catch the drippings as the turkey cooks. Baking Rack: Also known as a cooling rack, you will need a baking rack to elevate the bird off of your sheet pan to ensure proper airflow for crispy skin. Twine: You will need twine to truss the turkey's legs. Trussing a turkey closes its breast cavity, which prevents the breast from drying out before the thighs and legs are cooked. Basting Brush: Use a basting brush to evenly apply the glaze. Mesh Strainer: Strain the broth with a mesh strainer to ensure the right consistency. Spicy Maple Glazed Turkey with Herb Butter Recipe Elevate your holiday gathering into an unforgettable feast with this spicy maple glazed turkey recipe! Tender, juicy turkey meets a smoky-sweet chipotle-maple glaze, while a luscious herb butter takes it to the next level. The chipotles' spiciness and earthy, smoky undertones pairs perfectly with the rich sweetness of maple syrup.As swicy (sweet and spicy) foods become a more ubiquitous food trend, this showstopping Thanksgiving turkey recipe offers a delicious twist on a classic dish. Its bold flavor pairs well with classic Thanksgiving sides, casseroles, and desserts. Be sure to have well-planned Thanksgiving wine list to complement, not overshadow, your dishes. Recipe by: Ronne Day, WebstaurantStore Food Stylist Yield: 6 to 8 servings Total Time: 3 to 3 1/2 hours Ingredients 8 ounces unsalted butter, softened 2 teaspoon finely chopped cilantro 2 teaspoon thinly sliced chives 2 teaspoon finely chopped tarragon 1/2 teaspoon finely chopped sage 1 1/2 teaspoon kosher salt 1/4 teaspoon Chipotle pepper flakes 1/2 cup maple syrup 3 Tablespoons finely chopped chipotle in adobo sauce 2 Tablespoons olive oil (1) 12 lb. to 14 lb. fresh turkey (neck and giblets reserved), defrosted 2 quarts turkey stock or chicken broth 1 bay leaf 1 large carrot, chopped 2 stalks celery, chopped 1 small sweet onion, chopped 1 cup dry white wine 6 Tablespoons corn starch 1/2 cup water 1/2 cup heavy cream Directions Position oven rack in the center and heat oven to 425 degrees Fahrenheit (218.3 Celcius). Line rimmed sheet pan with aluminum foil and place baking rack on top of the foil. In small bowl, combine butter, herbs, 1 teaspoon salt, and chipotle pepper flakes. Combine maple syrup, chipotles, 1 Tablespoon oil, and 1/2 teaspoon salt in small saucepan. Warm the mixture until salt has dissolved. Reserve 1/4 cup of the mixture. Working slowly and carefully, loosen skin over turkey breast and around thighs and drumsticks. Rub 6 Tablespoons of butter mixture in between skin and meat. Truss turkey and place it on baking rack and pat skin dry. Lightly brush with glaze and then lightly season with salt and pepper. Roast for 10 minutes, rotate bird, and continue roasting for another 10 minutes. Lower heat to 325 degrees Fahrenheit (162.8 Celcius). Continue roasting turkey, rotating and glazing every 15 minutes until glaze is gone and thigh has an internal temperature of 165 degrees Fahrenheit (73.9 Celcius). Meanwhile in a large heavy-duty pot, heat remaining 1 Tablespoon oil over medium-high heat and add neck and giblets. Saute until golden brown. Remove liver, then add mirepoix (carrot, celery, and onion). Continue to saute until vegetables begin to brown. Add wine to deglaze pan and scrape brown bits from bottom. Bring to a boil and cook for 5 to 10 minutes until wine is fully absorbed. Add stock or broth, bring it to a boil, and then reduce to a simmer for 1 1/2 hours. Remove and finely chop neck, giblets, and liver and set aside. Strain broth and wipe out pot. Then return broth to pot and keep warm. Shortly before turkey is finished, bring broth to a boil. Combine cornstarch, heavy cream, and water and slowly whisk mixture into broth. Whisk in reserved chipotle mixture, chopped-up neck, giblets, and liver, and 2 Tablespoons of butter as well. Season broth to taste. When turkey is finished roasting, transfer to a large cutting board, preferably with a trough, and tent with foil for 10 minutes to let meat rest. Pour pan juices and any brown bits into gravy. Remove wings and legs, separating drumsticks from thighs. Slice breast and arrange pieces and slices on a serving platter. (Note: use our turkey carving guide to brush up on your carving skills!) Gently warm remaining butter, drizzle some over meat, and serve with remaining butter and gravy. Gone are the days of serving flavorless, dry turkey on Thanksgiving with this recipe. This sweet and spicy turkey recipe is a unique alternative to a traditionally-prepared Thanksgiving turkey. The combination of the smoky chipotle and sweet maple glaze, coupled with the richness of the herb-infused butter, creates an unforgettable flavor profile that will have your guests raving for years to come.
Chocolate Pear Cake
Loaded with winter fruit, sprinkled with spices, and drizzled with salted caramel, our chocolate pear cake is bursting with flavor. Poached pears and spicy Mexican chocolate add complexity; your taste buds will be treated to a forward-facing sweetness, savory undertones, and a surprising kick to finish. Guests will rave about your dessert from the moment you cut the cake until every last crumb disappears from their plates. What Is Mexican Chocolate? Mexican chocolate is a unique and flavorful type of chocolate known for its coarse texture and complex flavor profile. It is typically made by grinding roasted cacao beans with sugar and spices, such as cinnamon and sometimes nutmeg. This creates a grainy texture that adds a delightful crunch to every bite. Spicy Mexican chocolate, also known as chocolate Picante in Spanish, is a popular variation of Mexican chocolate that takes the flavor experience to a whole new level by adding chili powder or cayenne pepper. Chocolate picante offers a delightful balance between sweet and spicy, making it the forerunner of the swicy trend we see booming today. We use spicy Mexican chocolate in our recipe. What Are Poached Pears? A poached pear is a pear that has been gently cooked in a simmering liquid, infusing it with subtle flavors and enhancing its natural sweetness. Red or white wine adds a sophisticated depth to the fruit, while brandy and other digestifs introduce a rich and aromatic element. Chefs looking to add an extra touch of indulgence include hints of sugar and spices like different types of cinnamon. Poached pears can be enjoyed as standalone treats, served simply with a drizzle of poaching syrup. However, they also lend themselves to a wide range of sweet and savory recipes, like our white wine-poached pear chocolate cake. Chocolate Pear Cake Recipe This chocolate pear cake recipe combines luscious poached pears, spicy chocolate, and decadent salted caramel for a rich and complex dessert. While our recipe includes buttermilk and heavy whipping cream, you can check out our guide to dairy-free baking to find suitable substitutes and swap out the cow's butter for vegan butter to make this chocolate pear cake dairy free. For a vegan-friendly version, you can try substituting the eggs for aquafaba. Since this recipe combines three parts, we provide separate sets of ingredients and instructions for the Mexican chocolate cake, poached pears, and salted caramel. Then, we explain how to combine and plate these elements for serving. Yield: 8 to 10 servings Total Time: 2 to 3 hours Mexican Chocolate Cake Ingredients 1/2 cup butter plus additional butter for greasing pan 1/2 cup Dutch cocoa powder plus additional cocoa powder for dusting pan 1 1/4 cups cake flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoon Kosher salt 1 cup sugar 3/4 teaspoon vanilla extract 1/4 teaspoon freshly ground nutmeg 1 cup buttermilk 2 eggs 1/2 cup finely chopped Mexican chocolate with chiles, like Taza chocolate Mexican Chocolate Cake Directions Butter 9-inch springform pan and line bottom and sides with parchment paper. Butter and dust parchment with cocoa powder. Place rack in oven center and heat to 325 degrees Fahrenheit. Place large sheet pan lined with parchment on lower rack to catch drippings. Sift or whisk flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt in medium bowl. Using paddle attachment on stand mixer with medium bowl, combine 1 cup sugar, 1/2 cup butter, vanilla, and nutmeg. Beat on low to combine. Add oil and beat on medium-low speed until thoroughly combined (about 1 minute). Working alternately, add 1/3 flour mixture and 1/3 buttermilk until both are fully incorporated. Scrape sides and bottom as necessary. Add eggs one at a time until fully incorporated. Mix in chocolate pieces. Pour batter into springform pan and smooth top with small, offset spatula or spoon back. Bake cake for 30 minutes on center rack, then rotate and continue baking until toothpick comes out clean (about 50 minutes to one hour). Poached Pears Ingredients 4 cups water 2 cups white wine 1/2 cup sugar 3 Tablespoons lemon juice 3/4 to 1 pound Seckel or small red Anjou pears, halved, cored, cut into quarters, then sliced into fans Poached Pears Directions While cake bakes, combine water, wine, lemon juice, and sugar in large skillet and bring to boil. Reduce heat to medium-low and add pears. Poach until just tender (about 20 to 35 minutes). Remove pears from poaching liquid and transfer it to sheet pan lined with parchment. Set aside. Caramel Sauce Ingredients 7 Tablespoons unsalted butter 1 3/4 cups packed dark brown sugar 3/4 cup whipping or heavy cream 1 teaspoon flaky sea salt for finishing (can substitute kosher salt) Caramel Sauce Directions In medium saucepan, combine unsalted butter, dark brown sugar, and cream. Bring to boil over medium-high heat and reduce to simmer. Cook sauce, stirring occasionally, until glossy and thick (about six to eight minutes). Allow to cool for at least one hour. Caramel thickens as it cools. Make it ahead and keep it at room temperature or refrigerate it for up to one week. Then, gently reheat before serving. Plating Directions When cake finishes baking, transfer to cooling rack and allow it to cool for 20 minutes. Remove side of springform pan and gently peel off parchment. Invert cake onto rack and remove pan bottom and parchment. Invert cake onto serving plate and arrange poached pears on top. Drizzle with caramel and sprinkle flaky sea salt on top. Serve with remaining caramel sauce on the side for guests to add as desired.
Coq au Vin Pot Pies
Coq au vin is a dish that originated in France and is made up of braised or roasted chicken, wine, lardons, mushrooms, and sometimes garlic. Our recipe for coq au vin is a version of the delicious dish with a comfort food twist. These individual pot pies are simple to prepare by using mise en place and can be made in advance to save you time in the kitchen! This entree will introduce your guests to French cooking and also delight their taste buds. Coq au Vin Pot Pie Recipe Recipe by: Ronne Day WebstaurantStore Food Stylist Serves: 4 Total Time: 1.5 to 2 hours Ingredients 1 sheet puff pastry, thawed 1 egg, beaten A dash of kosher salt A dash of freshly ground black pepper 1 Tbsp. butter 1 Tbsp. olive oil 14.4 oz. package of pearl onions, thawed and patted dry 2 Tbsp. finely chopped garlic 1 cup white wine 3 1/4 cups chicken stock 2 tsp. thyme leaves, plus sprigs for garnish 3 carrots, in oblique cuts, about 1 1/2 cups 8 oz. small button mushrooms, trimmed, and cut into quarters 3 Tbsp. cornstarch 1 lb. of rotisserie chicken meat, about 2/3 of a chicken Directions For the Pot Pies Position a rack in the center of the oven and heat the oven to 425 degrees Fahrenheit. Combine the egg with 1 Tbsp. of water to make an egg wash. Gently roll the sheet of puff pastry into a 9 1/2" x 9 1/2" square, then cut it into four equal squares. Transfer the squares to a baking sheet lined with parchment paper. Brush each square with egg wash and sprinkle with salt and pepper. Using an extra small biscuit cutter or tiny cookie cutter, make 3 vents in each square. Move the baking sheet to the oven and bake for 8 to 10 minutes, until pastry is puffed up and golden brown. Remove from the oven and set aside. For the Chicken Coq au Vin In a 6 quart pot, combine the butter and oil, and cook over medium heat until the butter has melted. Add in the garlic and onions and saute for about 3 minutes or until the onions start to brown. Pour in the wine and continue to cook for 5 to 7 minutes or until most of the wine has been absorbed. Add 3 cups of stock and the carrots, and bring to a boil. Combine the mushrooms with the stock and continue to cook for 5 more minutes. Slowly add in the chicken, 2 tsp. thyme, 1/2 tsp. salt and 1/4 tsp. pepper and continue to cook for another 3 minutes. In a separate bowl, combine the cornstarch with the remaining 1/4 cup of chicken stock. Lower the heat to a simmer and gently stir in the cornstarch slurry until the mixture has thickened, about 1 minute. Plating Season the coq au vin to taste. Divide among 4 16 oz. ramekins. Top with the pastry squares. Finished Dish Complete the coq au vin recipe by placing the remaining sprigs of thyme on top of each pot pie and serve to your guests to enjoy. Everyone will fall in love with this simple alternative home style French dish! You can find other recipes like this on the WebstaurantStore Instagram.