Resident Continental Brunch

Thyme Infused Turkey Brine

1 gallon water 1 bunch fresh thyme 2 lemons (halved) 6 bay leaves 1/4 C honey 1 Tbl black peppercorns 5 cloves of garlic (smashed) 1 C kosher salt 1/2 C apple cider

Combine all the ingredients in a large pot, bring to a boil. Stir the mixture occasionally to make sure the salt and honey have dissolved completely. Chill before using.

Waldorf Stuffing

5 slices thick cut bacon cut into lardons 2 Tbl chopped shallots 2 Tbl unsalted butter 1 lb brussels sprouts 2 C diced apples 1/2 C diced celery 1 C walnuts (rough chopped) 2 C croutons (made from day old bread) 1/2 C apple cider

Kosher salt and black pepper to taste. Preheat the oven to 350 degrees. In a small bowl hydrate the croutons with the apple cider. Meanwhile render the bacon lardons over medium heat. Once the fat is rendered and the bacon begins to cook (make sure it doesnʼt get too crispy) add the shallots. Sweat the shallots until they become translucent about 3-4 min. Add the butter, walnuts and brussels sprouts and cook for a few min. At this point add the apples and celery and cook until they apples have softened slightly but are still a bit crunchy. Season the mixture with salt and pepper. Finally add the hydrated bread crumbs and mix until well incorporated. Bake for 10-15, remove and serve immediately.

Pecan Pie Filling

1 C chopped pecans 1 C light brown sugar 1/2 C butter (melted) 1 Tbl AP flour 1 tsp vanilla extract 1 Tbl heavy cream 1 1/2 C pecans (rough chopped)

Preheat the oven to 400 degrees. In a large mixing bowl beat the eggs until frothy. Add the melted butter in a slow stream and incorporate. Stir in the and the flour. Lastly add the cream, pecans, and vanilla extract. If you have extra bourbon lying around this would be a good time to add a few tablespoons. Pour mixture into an unbaked pie shell and bake for ten minutes. Lower the oven to 350 and cook for 35 min or until done.

Cranberry Chutney

12 oz dried or fresh cranberries (if using dried hydrate in water overnight) 1 tsp ground cloves 1 tsp ground ginger 1 tsp ground cardamom 1 tsp ground all spice 1 orange juice and zest 1 1/2 C water 1/2 C brown Sugar

Combine all the ingredients in a sauce pan. Reduce over medium-high heat until 3/4 of the liquid has evaporated. Transfer to a bowl and allow mixture to chill before serving.