In the spirit of holiday giving, I asked
eight Brooklyn chefs to share their Thanksgiving creations with
GO Brooklyn readers. Days later my fax machine buzzed with recipes
that are not only delicious, but many that are uncomplicated,
and a few that taste even better made a day or two ahead.
To take the guesswork out of your wine selection, I’ve asked
Christy Vaughan, who along with husband Charles Swartz, owns
Park Slope’s Big Nose Full Body [382 Seventh Ave. between 11th
and 12th streets, (718) 369-4030], for suggestions. The wines
she chose are all reasonably priced and perfectly complement
each course. A rich port is included for an after-meal toast
to the chef that would be you.
To begin, Laura Taylor of DUMBO’s Superfine turns the usual tomato
and basil bruschetta into a holiday treat by substituting butternut
squash and mint. Marc Elliot of Carroll Garden’s Whim, follows
with an easy-to-prepare, luscious cream of chestnut soup.
Of course, there’s turkey. Our recipe hails from the kitchen
of Mark Lahm’s Henry’s End in Brooklyn Heights. His simple, homey
bird gets the herbal treatment with loads of fresh rosemary and
sage. An apple-and-walnut dressing bakes separately, cutting
down on your cooking time. Bill Snell of Cocotte in Park Slope
and Loulou in Fort Greene offers a turkey alternative: his loin
of pork with Brussels sprouts and bacon.
Knowing that what surrounds the bird is the favorite part of
a Thanksgiving feast for many diners, David Silver of Second
Helpings in Park Slope offers tiny pumpkins filled with corn-and-crab
pudding, and a complex – but simple to prepare – cranberry chutney.
Ted Mann of Cebu in Bay Ridge rounds out the meal with his easy
velvet mashed potatoes with garlic.
And what a sweet finale! I asked two Park Slope pastry chefs,
Jodi Gordon of the 12th Street Bar & Grill (and the newly
opened Five Front in DUMBO), and Valerie Pryor of Cocotte, for
creative alternatives to pumpkin pie. Gordon’s chunky apple cake
is a rustic delight and Pryor’s cranberry pecan tart is luscious
and beautiful – holiday eye candy at its best.
All recipes feed eight to 10 guests.
Roast Turkey
with Apple-Walnut Stuffing
