Thanksgiving with Martín Rios

Thanksgiving with Martín Rios

Maine Lobster-Pumpkin Risotto 

½ onion, minced
4 cup Arborio rice
1 cup white wine
Large sprig tyme
½ gallon pumpkin juice
½ gallon chicken stock
1 pound lobster meat, cooked
1 cup peas, cooked
1 cup butternut squash, cooked and diced
3 ounces butter
Shaved Parmesan cheese, as needed

In a saucepan, sauté the onions until soft. Add rice and cook until the rice starts to pop.  Add the white wine and the thyme and reduce until almost dry. Add the pumpkin juice and chicken stock a few ladles at a time. Cook until the risotto is al dente. Add the lobster meat, peas and butternut squash. Stir in the butter until it is all melted.  Serve the risotto in warm molds and sprinkle the shaved Parmesan over the top. Serves 10.

Maple and Hoisin Glazed Turkey

1 12–15 pound turkey
2 fresh sprigs thyme
3 tablespoon roasted garlic purée
3 bay leaves, crushed
1 cup olive oil
½ cup butter, melted
1 cup hoisin sauce
½ cup soy sauce
2 oranges, sliced
3 lemons, sliced
1 cup maple syrup
Salt and freshly ground black pepper 

Preheat oven to 325°F. Rinse turkey and pat dry with paper towels. In a large bowl combine the rest of the ingredients together. Rub the entire exterior of the turkey with the mixture.  Place the turkey, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Loosely cover the turkey with foil.  Roast the turkey until internal temperature registers 160°F, which should take 2–2 ½ hours. Once the internal temperature is brought to 160°F remove the foil to let the turkey cook evenly and caramelize for another 20 minutes. Serves 12-14.

Sweet Potato and Rye Bread Stuffing 

½ cup yellow onions minced
8 ounces apple-smoked bacon, minced
2 tablespoon roasted garlic puree
1 cup raisins
½ cup dried cranberries
10 ounces rye bread (toasted, medium cubed)
1 pound sweet potatoes (roasted and cubed)
4 ounces melted butter
2 cup white chicken stock
1 teaspoon cinnamon powder
1 teaspoon curry powder
2 tablespoon vanilla extract
1 tablespoon chipotle chili powder

In a large pan or skillet sauté the onions and bacon until lightly caramelized.  Add the rest of the ingredients and mix well. Transfer the mixture to the oven and bake for fifteen minutes at 350°F. Keep warm until ready to serve.

Caramelized Root Vegetable Gratin

1 pound parsnips, peeled and cut on bias
1 pound white turnips, peeled and cut on bias
1 pound yellow turnips, peeled and cut on bias
2 fennel bulbs, sliced
1 pound spaghetti squash, peeled and cut in cubes
8 ounces butter
3 cups vegetable stock
Salt and white pepper to taste
2 cups grated Parmesan cheese

Combine all of the root vegetables with the butter and vegetable stock. Season with salt and pepper. Put the mixture in a roasting pan and loosely cover with aluminum foil. Bake in the over at 350° F until the vegetables are tender (approximately 35–45 minutes).  Remove the foil and sprinkle the grated parmesan over the top.  Increase the oven temperature to 400°F and bake for another fifteen minutes until caramelized. Serves 10.

Caramelized Apple Tart Topped with Crème Caramel with Reduction of Apple Cider and Cranberries

For the caramelized apple tart:
½ sheet puff pastry
3 ounces almond paste, room temperature
2 ounces sugar
1 ounce egg whites
6 medium Granny Smith apples, peeled and cored
2 ounces butter, melted
1 ounce water
3 tablespoons sugar

Crème caramel:
6 ounces caramel candy 
1 cup condensed milk
2 cup milk
½ vanilla bean, scraped
¼ cup sugar
4 eggs

To make the apple tart: Cut the puff pastry into three-inch circles with a ring mold. Keep aside. In a mixer with the whisk, combine the almond paste, sugar and eggwhites. Mix until well combined. Place the puff pastry in a cooking sheet pan, spoon some of the almond mixture in the center of the pastry. Slice the apples very thin and layer them over the pastry by leaving a little section on the outside of the ring uncovered by the apples.  In a bowl, combine the butter, water and sugar. Brush the apple tart with the mixture and bake at 300° F for about 30 minutes until caramelized and the apples become very soft. Serves 6.

To make the crème caramel: Melt the caramel in a pot and pour into the ramekins just to cover the bottom of the ramekin. In a small saucepan combine both milks and vanilla, bring to a boil. In a small bowl, place the sugar and eggs. Whisk well.  Temper the egg mixture with the milk mixture and pass through a fine sieve. Pour the custard into the ramekin and bake in a water bath at 300°F for about 20 minutes. Chill until needed.

For the apple cider-cranberry reduction:
½ cup sugar
2 tablespoons water
1 teaspoon karo syrup
1 cup apple cider
1 stick cinnamon
1 star anise
1 teaspoon fresh ginger
½ cup chopped cranberries

In a small saucepan combine the sugar, water and syrup and caramelize to golden brown. Add the rest of the ingredients and reduce until it reaches a syrup consistency.

Plate Presentation: Place a tart on the center of each plate. Topped with flan and drizzle sauce around.  Garnish with chopped almonds. Ice cream and mint are optional.

Published on November 1, 2010