Wednesday, November 4, 2009

Thanksgiving 101 with Dave Martin - Pumpkin Panna Cotta Recipe

Pumpkin Panna Cotta
Chef Dave Martin
Yields 12 (4 oz ramekins)


¼ cup of cold water
1 ½ Tbsp of powdered gelatin
3 cups of heavy cream
3 cups of half & half
1 ¼ cups of granulated sugar
1 each Vanilla Bean split & scraped
1 ½ cups of sour cream
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp of vanilla extract
½ Tbsp of kosher salt


Activate gelatin in cold water then heat along with cream & half and half with vanilla extract, sugar and vanilla bean and its scrapings to scald. Remove from heat and then blend in sour cream, pumpkin puree, spice and salt. Pour into ramekins and let rest in refrigerator overnight or at least 4 hours to set. Use knife to release from ramekin and set onto plate and garnish with mint sprig and dollop of whipped cream.

Thanksgiving 101 with Dave Martin - Turkey Stuffing and Glaze Recipes

Orange & Maple Turkey Glaze and Citrus Herb Stuffing
Chef Dave Martin

Yields enough glaze and stuffing for One / 10-14 lb turkey

Citrus Herb Stuffing

2 oranges, sliced
1 lemon, sliced
1 lime, sliced
½ bunch thyme
½ bunch sage
½ bunch oregano
kosher salt
black pepper

Coat the cavity of the bird with salt and pepper and then add all of the sliced citrus and fresh herbs and fill the cavity full. Use glaze and seasoning below to finish the turkey and then bake in a turkey bag until turkey is cooked through.

Orange & Maple Glaze

2 Tbsp extra virgin olive oil
6 Tbsp unsalted butter
16 oz Fresh squeezed orange juice
1 Tbsp poultry seasoning
¾ cup maple syrup

Heat up all ingredients and mix together then pour over turkey and then re-season the entire turkey with kosher salt and pepper and then bake turkey as directed. You can save some of the glaze to pour over the turkey during the last half hour of baking or after you remove it from the oven.

Thanksgiving 101 with Dave Martin - Videos