Thanksgiving Cruise Line Recipes

• 1/2 lb Assorted cheeses (such as feta, blue, Gouda, Gruyère, or Camembert) room temperature
• 1/3 cup pumpkin seeds (maybe some chopped nuts like walnuts, pecans, or piñon)
• 1/3 cup dark raisins (soaked in port, if desired) (I think rum would be good too!)
• 1/3 cup honey
• 2 tbsp freshly squeezed lime juice
• A dash of Freshly ground black pepper
• Kosher or sea salt (optional)
• 1 baguette, thinly sliced and toasted

• Cut or crumble the cheeses into pieces about 1/4 to 1/2 inch in size. Place in a medium bowl.
• In a small skillet over medium heat, toast the pumpkin seeds for 3 to4 minutes, stirring constantly and watching to ensure they do not burn.
• Add the pumpkin seeds, raisins, honey, and lime juice to the cheeses.Stir to combine. Season to taste with pepper and salt, keeping in mindthat salty cheeses may not need any additional salt.
• Serve on top of toasted baguette slices with cranberry sauce or your favorite preserves.

• 1 lb Pumpkin (remove skin and dice)
• 2 medium yellow onions chopped
• 2 medium carrots chopped into 1 inch pieces
• 1 leek (white part only) – chopped
• 6 cloves garlic minced
• 4 cups vegetable stock
• 2 cups heavy cream
• Salt & pepper to taste
• Dash of saffron
• Optional Garnish garnished with roasted pumpkin seeds, parsley and whipped cream.  Other garnish ideas include shrimp or lobster and a tarragon leaf.

• Drizzle a little olive oil in a soup pan and add your pumpkin cubes. Cook to soften about 5 to 8 minutes. 
  1 lb Pumpkin (remove skin and dice)
• Add onion, carrots and leaks and cook 5 more minutes. Add garlic and cook on low heat another 15 minutes. 
  2 medium yellow onions, 2 medium carrots, 1 leek, 6 cloves garlic
• Add vegetable stock, heavy cream and saffron and bring to boil. 
  4 cups vegetable stock, 2 cups heavy cream, Dash of saffron
• Turn to low and cook slowly for 50 minutes.  Use an immersion blender and puree the soup.
• Put the soup through a sieve so its smooth and creamy (we skipped this part so its optional).  Add salt and pepper to taste.
  Salt & pepper to taste
• We garnished with roasted pumpkin seeds, parsley and whipped cream.  Other garnish ideas include shrimp or lobster and a tarragon leaf.

• 4 lb (1.8kg) baby sugar pumpkin, halved and seeded
• 1 Tbsp (13 g) olive oil
• Kosher salt and freshly ground black pepper to taste
• 3 slices thick-cut bacon, finely diced
• 2 medium shallots, finely diced
• 1/4 cup dry sherry
• 2 cups low sodium chicken broth
• 2 cups water
• 1 1/2 tsp fresh thyme, chopped
• 1 cup heavy cream

• Preheat oven to 375°F (190°C).
• Rub pumpkin halves with oil; season generously with salt and pepper. Place on a baking sheet cut side up and roast until tender when pierced with a fork, about 1 hour.
• Remove from oven; let cool, then scoop out flesh; set aside.
• Cook bacon in a large, heavy-bottomed saucepan over medium, stirring frequently until crispy, about 10 minutes. Remove bacon to a paper towel–lined plate; set aside.
• Add shallots to remaining fat in pan, season with salt and pepper, and cook until softened, about 4 minutes.
• Add sherry; simmer until reduced by half, 2–3 minutes.
• Add broth, water, thyme and pumpkin, stirring to combine.
• Bring to a boil over high; reduce heat; simmer 10 minutes.
• Remove from heat; let cool slightly.
• Purée soup in batches in a blender until smooth; pour into a clean saucepan, stir in cream, season with salt and pepper and heat gently until hot throughout.

• 1 lb Brussels sprouts Clean and halve
• 1 large butternut squash Skin and deseed
• 1/4 cup extra virgin olive oil
• 1 tsp Kosher salt
• Freshly ground black pepper
• 1 cup wheat berries
• 3 cups water
• 2 tbl red wine vinegar
• 3 tbl shallot minced
• 1/2 cup cranberries
• 12 large mint leaves
• 1 cup walnuts toasted and crushed into large pieces

• Preheat oven to 375° F.
• Clean and halve the Brussels sprouts. Toss in a large freezer bag with 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet, single layer.
• Skin and seed the butternut squash and cube into pieces the size of half a Brussels sprout. Toss butternut squash pieces in a large freezer bag with remaining 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet in a single layer.
• Place the Brussels sprouts and butternut squash in the oven and roast until caramelized and soft (but not mushy).
• Place the wheat berries in the water with salt. Bring to a boil,cover and cook until soft and chewy – about 20 to 30 minutes.
• In a large bowl, place the vinegar and slowly whisk in olive oil to make a creamy emulsion. Add the shallots and cranberries, and allow the cranberries to plump up in the liquid.
• When the wheat berries are finished cooking (all the liquid should be absorbed; but if not, pour off any excess), pour the warm wheat berries into the vinaigrette and mix so the cranberries can continue to plump up.
• Allow the vinaigrette mixture to come to room temperature, add the vegetables, mint and walnuts.
• Serve at room temperature. You can keep the salad in the refrigerator for 4 to 5 days, but remember to serve at room temperature.

• 2 tbl extra virgin olive oil
• 5 garlic cloves roasted and mashed
• 3 cups ciabatta bread cut into 1-in (2-mm) cubes
• Kosher salt to taste
• 2 tbl Dijon mustard
• 1/4 cup white balsamic vinegar
• 3/4 cup canola oil
• 10 sage leaves
• Freshly ground pepper to taste
• 1 dash Extra virgin olive oil, as needed
• 1 cup butternut squash peeled and finely diced
• Kosher salt to taste
• 1/2 cup parsnip peeled and finely diced
• 1 15 oz can gigante or other large white beans rinsed and drained
• 1/4 cup green onions thinly sliced
• 4 cups loosely packed mesclun mix or arugula
• Freshly ground pepper to taste
• 2 oz ricotta salata, shaved optional

• Croutons: Preheat oven to 350°F (176°C). Place a large oven-safe skillet over medium heat, add olive oil and mashed garlic, stirring to combine. Add bread; season with salt.Stir occasionally until bread is golden on several sides, about 3 minutes. Place skillet in oven and bake, stirring once or twice, until bread is golden brown, about 7 minutes. Remove from oven; transfer to paper towels to cool.
• Vinaigrette: Place mustard, vinegar and a few pinches of kosher salt into the work bowl of a blender. With motor running on medium, slowly drizzle in half the canola oil. Add sage leaves, turn up speed to high and drizzle in remainder of oil. When all oil has been incorporated, vinaigrette should be pale yellow-green and thick enough to coat a spoon. Adjust seasoning with salt and pepper.
• Salad: Place a large frying pan over medium heat and add a thin film of olive oil. When hot, toss in butternut squash and a few pinches of kosher salt. Cook until golden brown along edges, stirring frequently, about 7 minutes. When squash is tender, transfer to paper towels; cool to room temperature. Repeat process with parsnips. When ready to serve, place croutons, squash, parsnips, beans, green onions and greens in a large bowl. Add vinaigrette to taste; toss; season with salt and pepper.Divide among plates and garnish with ricotta salata before serving.

For Turkey

• 1 16-18 lb whole turkey
• 2 oz fresh thyme chopped
• 2 oz fresh rosemary chopped
• 8 oz olive oil
• 2 tsp kosher salt
• 1 tsp allspice (ground)
• 4 oz garlic cloves

Mirepoix for Turkey

• 2 carrots peeled and diced
• 2 yellow onion diced
• 2 bunches celery diced

Sage Gravy

• 5 lbs turkey bones
• 2 additional drumsticks
• As desired giblets from the turkey
• 1 bunch leeks diced and steamed
• 2 carrots
• 1 yellow onion large – diced
• 4 stalks of celery
• 1/2 lb butter
• 3 oz tomato paste
• 1 tbl granulated sugar
• 4 oz sherry
• 6 oz white wine
• 1 piece bouquet garni (parsley stalks, bay leaves and thyme. Variations include rosemary, peppercorns, tarragon, basil, chervil and burnet.)
• 1 sprig fresh thyme leaves
• 10 sprigs fresh sage
• 1 qt turkey stock
• 4 oz butter cut into cubes
• 2 tsp kosher salt
• 1/2 tsp white peppercorns

• To get the turkey ready for roasting, preheat oven to 350°F (175°C). Rub turkey with half of the thyme and rosemary, all of the olive oil,salt, allspice and garlic.
• To make the mirepoix for the turkey, combine the mirepoix ingredients in a mixing bowl.Mirepoix for Turkey 2 carrots (peeled and diced) 2 yellow onions (diced) 2 whole bunches of celery (diced)
• Stuff half the mirepoix and the rest of the thyme and rosemary into the cavity of the turkey. Place the other half of the mirepoix in an ungreased roasting pan. Place the turkey in the pan, breast side up, over the mirepoix. Bake for about 3 hours or until the temperature of the breast reaches 170°F (77°C), the thigh reaches 180°F (82°C) and the stuffing reaches 165°F (74°C). Let turkey cool for approximately 30 minutes before carving.
• To make the gravy, in a large cooking pan over high heat, caramelize the turkey bones, drumsticks, giblets, leeks and mirepoix with the butter. After they are seared off, mix in the tomato paste and the sugar. To caramelize, bake for 30 minutes at 350°F (175°C) in the oven. Return the pan to the stove. Add the sherry, white wine, bouquet garni, thyme and sage, and cook to reduce to a syrup consistency. Add the turkey stock; heat to boiling. Reduce to simmering; cook about 20 minutes or until turkey drumsticks and giblets are cooked through.
• Remove and strain the stock. Let cool and slowly stir in the cubes of butter. Turkey roasting juices can be added to the gravy before seasoning and thickening. Add salt and peppercorns to taste.

Brine

• 2 qts apple cider
• 1/2 cup kosher salt
• 1/2 cup maple syrup
• 1 tsp whole allspice berries
• 3/4 tsp whole black peppercorns
• 1/2 tsp whole cloves
• 6 2inch rosemary sprigs
• 2 bay leaves 1
• 1 gallon cold water

Turkey

• 1 12 lb turkey fresh or frozen turkey, thawed
• 3 tsp butter softened
• 2 tsp fresh rosemary chopped
• 2 tsp fresh sage chopped
• 1/2 tsp freshly ground black pepper
• 1 apple cut into wedges
• 6 garlic cloves
• 1 rosemary sprig
• 1 sage sprig
• 1/2 orange cut into wedges
• 1/2 onion cut into wedges
• cooking spray

Gravy

• 1 tbsp butter
• 1 tbsp fresh thyme chopped
• 1 shallot finely chopped
• 1/2 cup apple cider
• 1/4 bourbon
• 1 1/4 cup fat-free low-sodium chicken broth
• 3 tbsp all-purpose flour
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp apple cider vinegar

Orange Sage Stuffing

• 1 cup onion yellow finely chopped
• 1 cup unsalted butter melted
• 2 leaves fresh sage finely chopped
• 1 orange zest & juice
• 1/2 loaf white toast, crust removed diced 2 cm
• 1 tbsp orange liqueur
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 2 egg yolks
• 2 egg whites
• 1 pinch nutmeg, freshly ground to taste
• Salt and pepper to taste (white, freshly ground)
• 1 orange segment

BRINE

• To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. (2 quarts apple cider½ cup kosher salt,½ cup maple syrup,1 tsp whole allspice berries,¾ tsp whole black peppercorns,½ tsp whole cloves,6 (2-inch) strips orange rind, 2 rosemary sprigs,2 bay leaves)Remove from heat; add 1 gallon cold water. Cool to room temperature.
• To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours,turning occasionally.

Turkey

• Preheat oven to 375°.
• Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and next 3 ingredients (through ½ teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan.
• Bake at 375° for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.
• To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat willrise to the top). Seal bag; carefully snip off one bottom corner of bag.Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
• Melt 1 tablespoon butter in a medium saucepan over medium-high heat.Add thyme and shallot; sauté 2 minutes. Add ½ cup cider and bourbon;boil 3 minutes or until liquid is reduced by half. Combine ¼ cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.

ORANGE SAGE STUFFING

• PreparationSauté onion in butter over medium heat until translucent. Add orange zest and sage and sauté for another minute. Warm up toast cubes in a hot oven (place on a pan sheet). In a deep bowl mix the butter mixture and the toast and toss. Add cream, chicken stock, and egg yolk, season to taste with salt, pepper, and nutmeg. Whip the egg white till foamy and white. Fold in the egg white and the orange segments to the bread mixture. Fill the mixture in a buttered fireproof dish, and bake in the oven for about 30 minutes by 190°C. Keep it covered for the first 28 minutes, remove cover (aluminum foil).

• 2.2 lbs Russet Potatoes cut into cubes
• 5 cups Heavy Cream
• 2 tbls Garlic chopped
• 3.5 oz Whole Garlic Cloves
• 1 tsp Chives chopped
• 7 tbs Emmenthal Swiss Cheese grated
• 6 tbs Parmesan Cheese grated
• 2 tbs unsalted butter
• fresh ground pepper to taste
• Dash nutmeg
• Salt to taste

• Dice potatoes and steam off until cooked.
• Allow potatoes to cool at room temperature so they may dry out.
• Preheat oven to 350º F
• Mix the cooled steam diced potatoes, grated Emmenthal Swiss cheese and toss with salt and pepper.
• Mix butter with some chopped garlic.
• Butter the gratin dishes with the butter garlic mix.
• Place potatoes into gratin dish and fill 3/4.
• Boil cream and garlic, then simmer until garlic is soft and mushy.
• Blend in mixer until smooth with the garlic and cream.
• Season with salt, pepper and nutmeg.
• Pour the cream mixture over the potatoes and cover thoroughly.
• Proceed to bake in 350º F oven until potato cream mix is heated through.
• Top with Parmesan cheese, then continue baking until cheese has melted and cream has slightly browned.
• Serve immediately.

• 1/2 cup butter
• 1 cup yellow onions finely chopped
• 4 garlic cloves
• 2 tbs all purpose flour
• 1 cup whole milk
• 2 tsp kosher salt
• 2 cups cheddar cheese
• 1 cup sour cream
• 1/2 lb French Green Beans (tips remove, blanched)
• 1 cup Parmesan Cheese grated
• 1 cup Panko bread crumbs

• Preheat oven to 350°F (175°C).
• Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook down until caramelized.
• Stir in the flour and cook for 1 min to make a roux.
• Add the milk and salt. Cook for 3 minutes while stirring, then add cheddar cheese and sour cream. Cook until cheese is melted and has a thick consistency.
• Add the green beans. Transfer the mixture into an un-greased casserole dish.
• In a small mixing bowl, mix the Parmesan cheese and the panko bread crumbs.
• Sprinkle the bread crumb mixture over the casserole, then place in the oven.
• Bake for about 15 to 20 minutes or until the top is golden brown. (Photo has French’s Fried onions instead of panko breadcrumbs)

• 5 lbs Yukon Gold potatoes scrubbed, skin left on 
• 1 cup full-fat milk (warmed)
• 1 cup heavy cream (warmed) 
• 1 stick butter, melted
• 2 tbs chives finely minced
• kosher salt to taste
• freshly ground black pepper to taste

• Place the unpeeled potatoes in a large pot. Add enough water to cover. Season generously with salt and bring to a simmer over medium heat. Simmer until a knife can be gently inserted into a potato; begin checking them after 18-20 minutes. 
• Drain the potatoes into a colander. Set food mill or ricer over now empty, but still warm pot. Spear potato with dinner fork, then peel back skin with a paring knife. Repeat with remaining potatoes. Working in batches, cut peeled potatoes into large chunks and drop into food mill or potato ricer. Process or rice potatoes into saucepan.
• Whisk the potato purée with a hand whisk. Gradually whisk in the hot milk, cream, and melted butter, then season with salt and white pepper to taste. Garnish with minced chives.

Crust

• 1 1/2 cups crushed graham cracker
• 3 tbl granulated sugar
• 1/2 tsp ground ginger
• 1/3 cup unsalted butter melted

Cheesecake Filling

• 3 8 oz blocks of cream cheese softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 15 oz can of pumpkin puree
• 2 tbl cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 5 oz can evaporated milk
• Chocolate Syrup for drizzling on top

For Crust

• In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
• Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
• Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For Cheesecake Filling

• Preheat oven to 325°F.
• Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
• Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
• Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
• Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
• Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
• Bake 1 hour, or until center moves only slightly when shaken.
• Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
• Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4hours and up to overnight.

Sugar Syrup

• 1/3 Cup Water (plus 1 1/4 tbsp)
• 1/2 Cup Sugar (plus 2 Tbsp)
• 2 1/2 Tbsp Dextrose Powder
• 1 Tbsp Glucose Syrup

Pumpkin Gelato

• 1 1/3 Cup Pumpkin Pie Filling
• 2/3 Cup Water

Pumpkin Filling

• 1 1/2 Cup Pumpkin Pie Filling
• 2 3/4 Tsp Honey
• 3/4 Tsp Ground Cinnamon
• 2 1/2 Tbsp Ground Ginger
• 1 1/4 Tbsp Ground Nutmeg
• 2 Large eggs
• 2/3 Cup Heavy Cream
• 1/2 Cup Brown Sugar

Tart Crust

• 1 3/4 lb Short Dough

Crumble

• 5 ounce Short Dough

Creme Chantilly

• 2/3 Cup Heavy Cream
• Seeds from 1/2 vanilla bean

Garnish

• 1/4 Cup Garden Cress

• Sugar Syrup: Boil all ingredients in pan on high, remove from heat; let cool.
• Pumpkin Gelato: Heat all ingredients in pan, stir in sugar syrup, heat to 140°F (60°C), cool to room temperature; chill overnight. Place in ice cream machine and freeze.
• Pumpkin Filling: Heat all ingredients in pan to 122°F (50°C), let cool to room temperature, transfer to an airtight container; chill overnight.
• Tart Crust: Preheat oven to 350°F (180°C). Grease 12 individual tart molds with nonstick spray. Roll out dough to ⅛ in (3 mm), cut and press dough gently into molds, bake 15-18 minutes or until set; cool to room temperature.
• Crumble: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roll out dough to ⅛ in (3 mm), transfer to baking sheet, bake until golden brown, let cool to room temperature; crumble.
• Crème Chantilly: Whisk cream and vanilla bean seeds until medium stiff peaks form; transfer to a piping bag (star tip).
• Plating: Spread filling into tart crusts, remove tarts from molds, pipe cream rosettes around edges, plate with crumble and gelato; garnish with garden cress.