Since we gave you the low-down on eating out for Thanksgiving, we had to include some recipes for cooking and dining at home! Here are a few dishes from the professionals at ABOVE THE BAR CATERING to add to your repertoire for your Turkey Day festivities!!
Everyone is always so focused on what to eat for Thanksgiving Dinner, that most of us forget about breakfast or brunch, but Michael Shallo, of Above the Bar, suggests that you start the day with a hearty meal. It will keep you satiated until the bird is done, and will keep you from “spoiling your appetite” on snacks prior to the big meal of the day!
1/2 cup onion, chopped
3 tbsp. butter
1 1/2 cup chopped asaparagus or zucchini
1 8oz package sliced mushroom
1/2 c. Fontinella cheese, shredded
3 tbsp heavy cream
1/2 tsp. oregano
Salt and pepper
Cook onion, asparagus and mushroom and 1 tablespoon butter in 12 inch nonstick oven safe skillet until soft. Remove vegetables from skillet.
Beat remaining ingredients well and add vegetables.
Heat 2 tablespoons butter in skillet until foamy. Add egg/vegetable mixture and cook over low heat without stirring until almost set, about 10 minutes.
Place in broiler on high until lightly brown on top. Flip out of pan. Cut into wedges to serve.
*Be cautious when removing from oven. The handle of the skillet will be hot from the broiler!
After coffee and breakfast, you need to get that bird into the oven! But, what are you making on the side? Tired of the same old white, mashed potatoes? Here is a side dish suggestion that is sure to please…and your guests will be impressed that you thought outside the box this year!
According to Shallo, “the following is an adaptation of a Union Square Cafe recipe. It is a wonderful alternative to the usual side dishes.”
Parsnip, Turnip, Pear Purée
- 1½ pounds turnips, peeled and coarsely diced (about 2 cups)
- 1 pound parsnips, peeled and coarsely diced (about 1 1/2 cups)
- 4 ripe Anjou pears, peeled, cored and coarsely diced (about 1 1/2 cups)
- 1 cup shallots (about 6 large shallots), peeled and thinly sliced
- 3 tablespoons butter, melted
- 2 cup heavy cream
- 2 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg
- bunch of fresh purple chive
1. Place the turnips and parsnips in a large pot of cold water and bring to a boil. Cook until they are forktender, about 15 minutes. Drain.
2. Put the turnips and parsnips in a food processor; do not process; set aside.
3. Meanwhile, in a deep saucepan over medium heat, sauté the shallots in the butter until they turn golden brown, about 12 minutes. Add pears, saute along with shallots, 3 minutes. Add shallots and pears to food processor; purée along with turnips and parsnips; set aside.
4. Set a heavy saucepan over medium heat. Add the cream and 2 tablespoon butter and bring to a simmer. Add the turnips and parsnips, stir briskly, and season with the salt, pepper, and nutmeg.
5. Spoon the purée onto serving plates and garnish lightly with the purple chive. Serve immediately.
“Above The Bar Catering & Event Planning, based in Fleetwood, is a full service catering company with a wide range of professional services, including uniformed servers, bar and bartender services, equipment, entertainment, décor, floral and more. With more than 10 years experience serving clients in the tri-state area, their caterers and event planners will help plan your party, and manage every detail with utmost attention and dedication.” You can find them on the web, here.