You can view Chef Joseph Mitchell’s tips on the perfect Thanskgiving meal here.
Holiday Pumpkin Bread and Butter Pudding
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 4 Tablespoons butter or margarine, more or less as needed, at room temperature
- 5 slices crust-on white bread (Toss ½ cinnamon/sugar with cubed bread and butter to coat, then place in 350-degree oven to lightly toast.)
- 6 ounces of pureed pumpkin
- 1/2 cup raisins
- 2 cups milk (for richer dessert use all or part heavy cream)
- 2 eggs
Mix sugar and cinnamon, set to the side, then put milk in small bowl; add eggs, and using whisk or fork, mix to blend well. Next combine sugar/cinnamon mixture with milk and eggs mixture, add vanilla. Pour mixture over toasted bread and raisins in size-appropriate baking pan. Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven using a water bath for about 30-45 minutes, or until top is golden brown and custard is set.
Serve with vanilla and caramel sauce
Yield: 4 to 6 servings
Chicken Cordon Bleu
•6 skinless, boneless chicken breast halves
•6 slices Swiss cheese
•6 slices ham
•3 tablespoons all-purpose flour
•1 teaspoon paprika
•6 tablespoons butter
•1/2 cup dry white wine
•1 teaspoon chicken bouillon granules
•1 tablespoon cornstarch
•1 cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.