Local News
11:18 am
Wed November 27, 2013

5 Holiday Recipes From Deuxave, Boston Chops And Dbar Chef Chris Coombs

Chris Coombs, executive chef and owner of restaurants Deuxave, Boston Chops and Dbar, shares some holiday recipes: Pumpkin seed brittle, turkey brine, pickled cranberries, cornbread sausage stuffing and pumpkin cheesecake.

Pumpkin Seed Brittle

  • 3 cups pumpkin seeds
  • 2 2/3 cups sugar
  • 4 ounces corn syrup
  • 5 tablespoons butter
  • 3/4 tablespoons baking soda
  • 2 teaspoons salt
  1. In a medium pot, cook sugar, corn syrup, and butter to a light golden color.
  2. Stir in baking soda and salt.
  3. Stir in pumpkin seeds and roll out between two layers of silpats or wax paper while very hot.

Turkey Brine

  • 4 quarts water
  • 223 grams kosher salt
  • 125 grams sugar
  • 4 lemons, split, squeezed and added whole
  • 8 cloves garlic, crushed
  • 1 bunch parsley
  • 16 peppercorns
  • 6 sprigs rosemary
  • 6 sprigs sage
  • 12 sprigs thyme
  1. Put all ingredients in a large pot. Bring to boil. Cool to below 40 degrees.
  2. Place turkey in a large container, cover with brine and keep refrigerated for at least 12 hours.
  3. Remove turkey from brine and let rest refrigerated for at least 2 hours.

Pickled Cranberries

  • 12 ounces cranberries
  • 1 1/4 cups sugar
  • 1 1/4 cups cider
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 5 whole cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black pepper
  • 1 each cinnamon stick
  • 1 tablespoon ginger, peeled and sliced thinly
  1. Place all ingredients in a pot and bring to barely a simmer on medium heat. Cover and refrigerate.

Cornbread Sausage Stuffing

  • 10 quarts diced, dried cornbread
  • 1 quart small diced, dried white bread
  • 2 cups diced onion
  • 1 cup diced fennel
  • 1 cup diced celery
  • 3/4 unsalted butter
  • 1 clove garlic
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon fresh thyme
  • 2 Tablespoons fresh sage
  • 2 loose Italian sausage
  • 4 eggs
  • 1 quart turkey stock
  • Salt, pepper to taste
  1. Sweat onion, fennel, celery and garlic in butter. Add chopped rosemary, thyme, and sage. Remove from heat.
  2. Sear sausage and break up into small crumbles
  3. Combine all ingredients in large bowl. Season with salt and pepper.
  4. Spread in 9X13 baking dish and bake at 300° until heated through and light brown and crusty on top.

Pumpkin Cheesecake

  • 8 ounces cream cheese
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 15 ounces (1 can) pumpkin purée
  • 4 eggs
  • 2 egg yolks
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
  1. Cream cream cheese and sugar together until smooth.
  2. Add eggs one at a time followed by pumpkin purée and vanilla extract.
  3. Add flour and spice last and mix until just combined.

For the ginger snap crust:

  • 1 cup flour
  • 1 tsp baking soda
  • 1/4 teaspoon ground ginger
  • Pinch cinnamon
  • Pinch all spice
  • 1/2 teaspoon white pepper
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tablespoons molasses
  1. Cream butter and sugars.
  2. Add eggs and molasses.
  3. Add dry ingredient last and mix until combined.
  4. Bake at 350 until golden brown.
  5. Once cool place in a food processor and pulse until crumbs.
  6. Take the crumbs and add melted butter until they stick together.
  7. Push Into 9 inch cake pan and bake at 359 for 10 minutes.
  8. Add the cheesecake batter and bake at 300 for 1-1.5 hours or until just set in the center.

Coombs and Boston Wine School Founder Jonathan Alsop joined Greater Boston to talk about Thanksgiving food and wine:

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