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New England Recipes

Gary Prell

Gary Prell

Last updated on January 21, 2014

Butternut Squash Soup

Yield:  6 portions

Portion size:  8 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
25 ounces (709g)                                 butternut squash, peeled, cubed
7½ ounces (213g)                                Granny Smith apples, peeled, cubed
10 ounces (283g)                                 chicken stock, prepared
5 fluid ounces (148ml)                        heavy cream, hot
1¼ ounces (35g)                                  butter, melted
to taste                                                            salt
to taste                                                            black pepper, ground
2 tablespoons (30ml)                          sour cream
Cooking

  1. Place the squash, apples, and chicken stock into a sauce pot and bring to a boil.
  2. Reduce the heat and simmer approximately 45 minutes or until the squash is tender.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  3. Puree the soup in a blender or food processor, or if a coarse texture is desired, a food mill can be used.
  4. Return the soup to the sauce pot and bring back to a boil.  Reduce the heat to a simmer and add the hot cream and melted butter
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Carefully ladle the soup into hot soup bowls or plates.
  2. Garnish each portion with a dollop of sour cream in the center of the soup.
  3. Hold the soup at 140º (60ºC) or higher.

Cooling/Storing

  1. Pour the remaining soup into smaller metal containers.
  2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

New England Clam Chowder

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     bacon, small dice
4 ounces (113g)                                   onions, small dice
1½ ounces (43g)                                  flour, all-purpose
1½ pounds (680g)                               potatoes, peeled, small dice
to taste                                                            salt
to taste                                                            black pepper, ground
2 cups (473ml)                                    milk, scalded
1 pint (473ml)                                     clam juice
1 pint (473ml)                                     clams, chopped
½ cup (118ml)                                                half-and-half
as needed                                             parsley, chopped
Cooking

  1. Cook the bacon in a sauce pot over medium heat until the fat has been fully rendered and the bacon bits have become crisp.
  2. Remove the bacon bits and degrease on absorbent paper towels.  Reserve at room temperature until needed.
  3. Add the onions to the bacon fat and sauté over medium-high heat for approximately 2-3 minutes or until they become translucent.
  4. Stir in the flour and cook over low heat for 5 minutes while stirring frequently.
  5. Add the potatoes, hot milk, and clam juice.
  6. Season to taste with salt and black pepper.
  7. Bring to a boil, reduce the heat, cover and simmer for approximately 10-15 minutes, or until the potatoes are nearly tender.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  8. Add the chopped clams, half-and-half, and the reserved bacon.  Cook over medium heat for 5 additional minutes, or until the potatoes are tender and the clams are cooked.

Serving/Holding

  1. Carefully ladle the chowder into hot soup bowls or plates.
  2. Garnish each portion of soup by sprinkling with chopped parsley.
  3. Hold the chowder at 140º (60ºC) or higher.

Cooling/Storing

  1. Pour the remaining soup into smaller metal containers.
  2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – New England Clam Chowder
New England clam chowder is a cream soup made with clams, onions, and potatoes and does not include celery, peppers or other vegetables that are commonly included in regions outside New England.

Cod Cakes with Tartar Sauce

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   codfish, fillets
12 ounces (340g)                                 potatoes, mashed
4 tablespoons (59ml)                          flour, all-purpose
1                                                          egg
½ ounce (14g)                                     butter, melted
1 fluid ounce (30ml)                            half-and-half
to taste                                                            salt
to taste                                                            white pepper, ground
as needed                                             vegetable oil for frying
6 leaves                                               green leaf lettuce, washed
1                                                          lemon, cut into 6 wedges
1                                                          plum tomato, cut into 6 wedges
12 ounces (340g)                                 tartar sauce (see recipe)
Cooking/Holding

  1. Poach the cod in simmering liquid until it becomes tender and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  2. Drain the fish and transfer it to a bowl.
  3. Break the fish into pieces and coolfrom a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Combine the mashed potatoes, flour, egg, and reserved cod.  Stir in the melted butter, and half-and-half.
  5. Seasoning to taste with salt and white pepper.
  6. Shape the mixture into cakes approximately 2-ounces each and ¾”-1” thick.
  7. Heat the vegetable oil in a sautoir pan and pan-fry the patties on both sides until they are golden brown and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  8. Drain the cakes on absorbent paper towel.

Serving/Holding

  1. Place a green leaf lettuce leave on the center of each plate. 
  2. Place two codfish cakes on each of the lettuce liners.
  3. Garnish each portion with a lemon wedge and a tomato wedge.
  4. Serve the cakes with approximately 2-ounces (57g) dish of tartar sauce on the side.
  5. Hold the codfish cakes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the codfish cakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the codfish cakes and tartar sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Tartar Sauce

Yield:  6 portions

Portion size:  2 ounces

WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   mayonnaise, prepared
¾ fluid ounce (22ml)                           lemon juice
1½ ounces (43g)                                  dill pickles, chopped fine
1½ ounces (43g)                                  capers, chopped
1½                                                       ggs, hard-boiled, chopped
to taste                                                            salt
to taste                                                            white pepper, ground
to taste                                                            Worcestershire sauce
to taste                                                            Tabasco sauce
Preparing

  1. Mix the mayonnaise, lemon juice, capers, and eggs in a bowl.
  2. Blend until all of the ingredients are thoroughly incorporated
  3. Season to taste with salt and white pepper
  4. Chill well before using.

Serving/Holding

  1. Hold under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Maine Lobster Salad

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   mayonnaise, prepared
½ fluid ounce (15ml)                           lemon juice
3 ounces (85g)                                     celery, brunoise
1 ounce (28g)                                      green onions, brunoise
to taste                                                            salt
to taste                                                            black pepper, ground
1 pound (454g)                                   lobster meat, cooked, drained
12 leaves                                             butter lettuce, washed
1                                                          lemon, cut into 6 wedges
2                                                          plum tomatoes, cut into 6 wedges
6                                                          lobster claws
Cooking

  1. Combine the mayonnaise, lemon juice, celery, and green onions in a bowl.
  2. Season to taste with and salt and black pepper.
  3. Cut the cooked lobster meat into a small dice, taking care to remove and discard any bits of shell or cartilage from the meat.  Carefully fold the lobster meat into the mayonnaise mixture.
  4. Allow the salad to chill for at least 30 minutes under refrigeration at 41ºF (5ºC) or lower or until needed.

Serving/Holding

  1. Place two butter lettuce leaves in the shape of a cup in the center of each chilled plate.
  2. Carefully scoop approximately 4-ounces (113g) of the lobster salad into the center of each lettuce liner.
  3. Garnish each portion of salad with a lemon wedge and two tomato wedges that are shaped into leaves.
  4. Place a lobster claw that has been removed from its shell on top of each mound of salad.
  5. Hold under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the salad and garnishes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

 Mesclun Salad with Cranberries, Apples and Cider Vinaigrette

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
 
Dressing:
9 fluid ounces  (266ml)                       vegetable oil
3 fluid ounces  (89ml)                         cider vinegar
to taste                                                            salt
to taste                                                            black pepper, ground
 
Salad:
1 pound (454g)                                   baby lettuce, mixed, washed, dried
2 ounces (57g)                                     cranberries, dried
1 ounce (28g)                                      carrots, julienne
3 ounces (85g)                                     Granny Smith apples, peeled, cored, sliced
2 ounces (57g)                                     almonds, slivered, toasted
Cooking

  1. Prepare the vinaigrette by briskly whisking the oil and vinegar together in a bowl.
  2. Season the dressing to taste with salt and black pepper
  3. Place the baby greens in the bowl and toss until the lettuce is thoroughly coated.
  4. Add the, cranberries and carrots and toss together.

Serving/Holding

  1. Carefully place the dressed salad into the center of each chilled plate.
  2. Toss the sliced apples in the bowl with the residual dressing left from the baby greens.
  3. Place 2-3 apple slices in a fan shape adjacent to the baby lettuce.
  4. Garnish each salad by sprinkling them with toasted almonds on top.
  5. Hold under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the salad and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Clams Casino

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Compound Butter:
4 ounces (113g)                                   bacon, diced
4 ounces (113g)                                   onions, minced
4 ounces (113g)                                   red bell peppers, brunoise
4 ounces (113g)                                   green bell peppers, brunoise
1 pound (454g)                                   butter, softened
to taste                                                            salt
to taste                                                            black pepper, ground
to taste                                                            Worcestershire sauce
Clams:
2½ dozen                                            cherrystone clams,
5 dozen                                               bacon, cut into 1½ inches x ½ inch strips
1                                                          lemon, cut into 6 wedges
Cooking

  1. Cook the bacon in a sautoir pan over medium heat until the fat is completely rendered and the bacon is crisp.
  2. Remove the bacon and drain on absorbent paper towel.  Reserve the bacon bits under refrigeration at 41ºF (5ºC) or lower for other recipes that may call for bacon bits.
  3. Add the onions and peppers to the bacon fat and sauté over medium-high heat for approximately 2-3 minutes, or until the onions become translucent and the peppers are tender.
  4. Cool the vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  5. Once the vegetables are thoroughly chilled, combine them with the softened butter and mix well.
  6. Season the compound butter to taste with salt, black pepper, and Worcestershire sauce.
  7. Roll the compound butter into a tight cylinder shape and reserve under refrigeration at 41ºF (5ºC) or lower until thoroughly chilled or until needed.
  8. Open the clams with a clam knife and discard the top half of the shell.  Loosen the meat from the lower shell with the clam knife.
  9. Place the clams on a baking sheet and top each clam with a ¼” slice of the compound butter and two bacon strips, crisscrossed on the top of the butter.
  10. Broil the clams until they are thoroughly cooked and the bacon is crisp and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Serve 5 clams on each hot plate or sizzle platter.
  2. Garnish each portion with a lemon wedge.
  3. Hold the clams at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the clams from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the clams, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Boston Scrod with Cream, Capers and Tomatoes

Yield:  6 portions

Portion size:  9 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 scrod, fillet
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces                                              butter, melted
2 tablespoons (30ml)                          shallots, minced
4 fluid ounces (118ml)                        fish stock, prepared
4 fluid ounces  (118ml)                       white wine, dry
4 fluid ounces  (118ml)                       heavy cream
4 ounces (113g)                                   capers
4 ounces (113g)                                   tomato, concassée
4 ounces (113g)                                   mushrooms, sliced
8 ounces (227g)                                   butter, sweet, cut into cubes, softened
to taste                                                            lemon juice
Cooking

  1. Season the fish fillets to taste with salt and black pepper.
  2. Heat half of the melted butter in a sautoir pan over medium-high heat and sweat the shallots for 1-2 minutes or until they become translucent.
  3. Remove the pan from the heat and push the shallots into a pile in the center of the pan.
  4. Place the fish fillets, skin side down, on top of the shallots.
  5. Add the fish stock and white wine.  Poach very gently until it the fish is cooked and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  6. Carefully remove the fish fillets from the pan and brush lightly with the remaining melted butter.  Reserve until needed at 140ºF (60ºC) or higher.
  7. Prepare the sauce by adding the heavy cream to the poaching liquid and reducing the volume of liquid to ¼ cup (59ml) over medium heat.
  8. Add the tomato concassée, capers and mushrooms.
  9. Continue to cook the sauce until the mushrooms are fully cooked.
  10. Remove the pan from the heat and briskly whisk the soft butter cubes into the sauce a little at a time.
  11. Season the sauce to taste with lemon juice, salt, and black pepper.

Serving/Holding

  1. Carefully place approximately 7-ounces (198g) of fish fillets, using a spatula, in the center of each hot plate.
  2. Ladle or spoon the sauce over ½ of each portion of the fish and around each plate.
  3. Hold the fish and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the fish and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the fish and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Baked Stuffed Maine Lobster

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3                                                          chicken lobsters, 1¼ pounds each (591g), live
9 ounces (255g)                                   Ritz crackers, crumbs
12 fluid ounces (355ml)                      butter, melted
1                                                          egg, beaten
3 tablespoons (44ml)                          Parmesan cheese, grated
3 ounces (85g)                                     sea scallops, muscle removed, cut in half
6 ounces (170g)                                   clams, chopped
9 ounces (255g)                                   haddock, fillet, medium dice
3                                                          lemons, cut in half
Cooking

  1. Split the live lobsters in half with a sharp, pointed knife from head to tail.  Lay the lobsters flat and remove the intestinal vein, stomach, and tomalley from the body.  If desired, reserve the tomalley for use in the stuffing under refrigeration at 41ºF (5ºC) or lower until needed.
  2. Crack the lobster claws, remove the meat and cut into medium size pieces.
  3. Mix the Ritz cracker crumbs with the butter and egg in a bowl.
  4. Add the Parmesan cheese, reserved tomalley and claw meat and the fresh raw seafood.  Toss until the ingredients are thoroughly incorporated.
  5. Generously fill the cavity of the lobsters with the stuffing and place them on a baking sheet.
  6. Bake the lobsters in a pre-heated 450ºF (232.2ºC) oven for approximately 15-20 minutes or until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Serve one stuffed lobster on each hot plate or sizzle platter.
  2. Garnish each portion with a lemon wedge that is wrapped in cheesecloth.
  3. Hold the stuffed lobsters at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the stuffed lobsters from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the stuffed lobsters, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

New England Boiled Dinner with Horseradish and Nut Sauces

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 corned beef, trimmed
2 tablespoons (30ml)                          pickling spice
3 cloves                                               garlic, peeled
14 ounces (397g) or 12                       white onions, small, peeled
14 ounces (397g) or 12                       turnips, small
24 ounces (680g) or 12                       new red potatoes, peeled
16 ounces (454g)                                 carrots, peeled, cut into 1” pieces
24 ounces (680g)                                 green cabbage, cut into 4 ounce (113g) wedges
1½ tablespoons (22ml)                       parsley, chopped
2 fluid ounces (59ml)                          horseradish sauce (see recipe)
2 fluid ounces (59ml)                          nut sauce (see recipe)
Cooking

  1. Place the corned beef in a large stock pot with enough cold water to cover the beef by 1”.
  2. Tie the pickling spice and garlic into a cheesecloth bag and add to the cold water.  Bring to a boil, lower the heat, cover, and simmer very gently for 2–3 hours or until it is fork tender and has reached a minimum internal temperature of 155ºF (68.3ºC) for at least 15 seconds.  Do not allow the simmering beef to fall below a temperature of 140ºF (60ºC).
  3. Approximately 30 minutes before the meat is done, add the onions, turnips, potatoes, and carrots.  Continue simmering for approximately 20-25 minutes or until they are almost tender.
  4. Remove the corned beef, wrap it in foil (along with any of the vegetables that may also be done) and reserve at 140ºF (60ºC) or higher until needed.
  5. Add the cabbage and cook for approximately 10 minutes or until the cabbage and the remainder f the vegetables are tender.
  6. Strain the vegetables from the liquid and reserve at 140ºF (60ºC) or higher until needed.

Serving/Holding

  1. Slice the corn beef, perpendicular to the meat’s natural grain, into ¼” slices.
  2. Serve approximately 7-ounces (198g) of corned beef on each hot plate.
  3. Decoratively place 2 onions, 2 turnips, 2 potatoes, 3-4 pieces of carrots, and one wedge of cabbage onto each plate.
  4. Garnish each portion by sprinkling chopped parsley on top.
  5. Serve each portion with a side dish of horseradish sauce and nut sauce.
  6. Hold the corned beef and vegetables at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the corned beef and vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the corned beef and vegetables, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Horseradish Sauce

Yield:  6 portions

Portion size:  2 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (28g)                                      butter
4 ounces (113g)                                   onion, chopped fine
3 tablespoons (44ml)                          flour, all-purpose
16 fluid ounces (473ml)                      milk, warm
1½ teaspoon (7ml)                              salt
1 tablespoon (15ml)                            dry mustard
2 tablespoons (30ml)                          English mustard
¼ teaspoon (1ml)                                white pepper, ground
1 teaspoon (5ml)                                 horseradish root, peeled, grated
Cooking

  1. Melt the butter in a medium saucepan over medium-high heat.
  2. Add the onions and cook for approximately 5 minutes or until they become tender and translucent.
  3. Stir in the flour and cook over low heat while stirring frequently for 3 minutes.
  4. Reduce the heat to low and gradually whisk in the warm milk.
  5. Bring to a boil, reduce the heat, and simmer.
  6. Add the salt, dry mustard, prepared mustard, and white pepper and continue to cook over low heat while stirring frequently for 5 more minutes or until the sauce has thickened.
  7. Remove from the heat and stir in the grated horseradish.

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Nut Sauce

Yield:  6 portions

Portion size:  2 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ ounces (43g)                                  breadcrumbs
6 fluid ounces (177ml)                        chicken stock, prepared
1½ ounces (43g)                                  walnuts, toasted, chopped
1 clove                                                 garlic, pureed
1½ fluid ounces (44ml)                       olive oil
3 fluid ounces (89ml)                          lemon juice
1½ tablespoons (22ml)                       flat parsley, chopped
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Soak the breadcrumbs in the chicken stock until they are soft.
  2. Transfer the soaked crumbs to a food processor or blender and add the remaining ingredients except for the salt and black pepper.
  3. Process or blend until creamy and has a nappé consistency
  4. Season to taste with salt and black pepper.

 Serving/Holding

  1. Hold the sauce under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Roasted Turkey Roll with Giblet Gravy and Cranberry Sauce

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6 pounds (2.7kg)                                 turkey, whole
4½ ounces (128g)                                egg whites
to taste                                                            salt
to taste                                                            black pepper, ground
¾ ounce (21g)                                     sage, chopped
¾ ounce (21g)                                     parsley, chopped
as needed                                             turkey bones
2 pounds (907g)                                  onions, chopped
1 pound (454g)                                   celery, chopped
1 pound (454g)                                   carrots, chopped
24 fluid ounces (710ml)                      chicken stock, prepared
12 fluid ounces (355ml)                      giblet gravy (see recipe)
24 ounces (680g)                                 cranberry sauce (see recipe)
Preparing

  1. Carefully remove the skin from the breast of the turkey in one large piece by gently pulling it off the carcass.  Use a paring knife when needed to help release the skin from the flesh so the skin will not tear or damage the breast meat.
  2. Remove the giblets and bone out the turkey breasts, legs and thighs.  Cut the carcass into pieces with a cleaver and reserve the giblets with the carcass and remaining bones under refrigeration at 41ºF (5ºC) or lower until needed.
  3. Cut a 10-ounce (283g) piece from one of the breasts and weigh out 36-ounces (1kg) of boneless dark meat.  Cover and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  4. Wrap and reserve the remaining turkey for another preparation under refrigeration at 41ºF (5ºC) or lower or in the freezer until needed.  It will not be used in this recipe.
  5. Cut the reserved turkey skin into a large rectangle shape, place on a baking sheet, cove and place in the freezer until for at least 30 minutes or until needed.

Cooking

  1. Butterfly the reserved piece of turkey breast into a rectangle shape and place it between two pieces of parchment paper or plastic wrap.
  2. Pound the breast gently with a tenderizing mallet until it is approximately ¼” thick. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  3. Remove the tendons, sinew and any excess fat from the turkey leg and thigh meat.  Cut turkey meat in to 1” cubes.
  4. Season the meat to taste with salt and black pepper and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  5. Place the diced dark meat into the chilled bowl of a food processor.  Add the egg whites and pulse until the meat is chopped coarsely.
  6. Add the chopped sage and parsley and taste test the seasoning by poaching a small amount of the forcemeat in hot liquid.  Adjust the seasoning as needed.
  7. Tightly roll the filling in plastic wrap into a cylinder shape.  Place in the freezer for 1 hour before using.
  8. Remove the turkey skin from the freezer.  Lay the reserved turkey breast meat on top of the skin and place the dark meat forcemeat in the center of the turkey breast.
  9. Roll the turkey breast and skin around the leg meat and form a tight 3-4” roll.
  10. Truss the roll similar to a roast.
  11. Place the turkey bones, onions, celery, and carrots in a roasting pan.
  12. Season the turkey roll to taste with salt and black pepper and place on top of the bones mirepoix.
  13. Place the roasting pan in a pre-heated 450ºF (232.2ºC) oven roast for 15 minutes to sear the top.  Turn the roll and cook and additional 15 minutes to sear the other side.
  14. Reduce the temperature to 350ºF (176.7ºC).  Add the chicken stock to the roasting pan and cook for approximately 45-60 minutes basting the periodically with the chicken stock until the turkey has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  15. Remove the turkey from the oven and allow to rest for at least 10 minutes before slicing at 140ºF (60ºC) or higher.
  16. Strain the juice from the roasting pan and reserve at 140ºF (60ºC) or higher for use in the giblet gravy.

Serving/Holding

  1. Slice the turkey roll into ¼” slices.
  2. Place 3 slices of the turkey in the center of each hot plate.
  3. Carefully ladle approximately 2-ounces (30ml) of giblet gravy over half of the turkey and around the plate.
  4. Serve each portion with approximately 4-ounces (59ml) of cranberry sauce.
  5. Hold the turkey and gravy at 140ºF (60ºC) or higher. 
  6. Hold the cranberry sauce under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cool the turkey and gravy from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the turkey, gravy and cranberry sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Giblet Gravy

Yield:  6 portions

Portion size:   2 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (28g)                                      butter, melted
1 ounce (28g)                                      flour, all-purpose
12 fluid ounces (355ml)                      turkey stock
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces (57g)                                     turkey giblets, boiled, brunoise
½ ounce (14g)                                     egg, hardboiled, diced fine
¼ ounce (7g)                                       red bell peppers, brunoise
Cooking

  1. Melt the butter over low heat in a heavy-bottom saucepan.  Add the flour and cook over low heat for 3-5 minutes to make a pale roux.
  2. Slowly add the turkey stock while whisking briskly.  Bring to a boil.  Reduce the heat and simmer for 30 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
  3. Season the sauce to taste with salt and black pepper.
  4. Add the diced giblets, eggs, and red bell peppers to the sauce.

Serving/Holding

  1. Hold the gravy at 140º (60ºC) or above.

Cooling/Storing

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Cranberry Sauce

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   sugar
1½ fluid ounces (44ml)                       orange juice
3 fluid ounces  (89ml)                         water
12 ounces (340g)                                 cranberries
½ teaspoon (2ml)                                cinnamon, ground
1½ teaspoons (7ml)                            orange, zest
5 ounces (142g)                                   orange, sections
Cooking

  1. Combine the sugar, orange juice and water in a sauce pan and bring to a boil.
  2. Add the cranberries and cinnamon.  Reduce the heat and simmer for approximately 15-20 minutes or until the cranberries burst open.
  3. Add the orange zest and continue to simmer for 5 additional minutes or until it has reduced to the desired consistency.
  4. Remove from the heat, stir in the orange sections
  5. Cool the cranberry sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.

Serving/Holding

  1. Reserve the cranberry sauce under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

  1. Cover the cranberry sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Shepherd’s Pie

Yield:  6 portions

Portion Size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
15 fluid ounces (444ml)                      lamb stock, prepared
1 ounce (28g)                                      wild mushrooms, dried
1½ pounds (680g)                               new red potatoes, medium dice
4 cloves                                               garlic, minced
8 ounces (227g)                                   butter, sweet
1½ ounces (43g)                                  crème fraiche
1 fluid ounce (30ml)                            heavy cream
1 ounce (28g)                                      green onions, chopped fine
1½ tablespoons (22ml)                       parsley, chopped
to taste                                                            salt
to taste                                                            black pepper, ground
4 ounces (113g)                                   onions, chopped
6 ounces (170g)                                   button mushrooms, sliced
1½ pounds (680g)                               ground lamb
1 ounces (28g)                                     flour, all-purpose
4 fluid ounces (118ml)                        Sherry, dry
½ fluid ounce (15ml)                           soy sauce
1 teaspoon (5ml)                                 thyme, dried
15 ounces (425g)                                 corn kernels
Cooking

  1. Bring the lamb stock to a boil and add the wild mushrooms, remove from the heat and let rest for 30 minutes.
  2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
  3. Stir into the mashed potatoes, 1/3 of the butter, the crème fraiche, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.
  4. Season the potatoes to taste with salt and black pepper.
  5. Hold the potatoes at 140ºF (60ºC) or higher until needed.
  6. Heat ½ of the remaining butter in a sautoir pan over medium-high heat and sauté the onions and sliced button mushrooms for 3-4 minutes or until the onions become translucent.
  7. Add the ground lamb and continue to cook until the beef has browned and has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.  
  8. Drain the wild mushrooms from the beef stock and chop finely.  Reserve the stock and mushrooms until needed.
  9. Sprinkle the flour over the beef mixture and stir until incorporated.
  10. Cook while stirring over medium heat for 3 minutes.
  11. Add the sherry, and reserved wild mushrooms and stock.
  12. Continue to cook over medium heat while stirring until the mixture has thickened slightly.
  13. Add the soy sauce and thyme.  Season to taste with salt and black pepper.
  14. Melt the remaining butter in another sautoir pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until it is tender and season to taste with salt and black pepper.
  15. Spoon the beef mixture into a lightly greased baking dish or casserole and spread the mixture evenly on the bottom of the dish.
  16. Spread the corn sautéed corn kernels over the lamb.
  17. Spread the potatoes over the corn kernels and bake in a pre-heated 350ºF (176.7ºC) oven for 45 minutes or until lightly browned on top and until it has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

  1. Serve the shepherd’s pie by carefully spooning approximately 12-ounces (340g) onto the center of each hot plate.  Be careful to spoon deep to the bottom of the casserole to ensure that all of the layers are served with each portion
  2. Hold the pie at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the shepherd’s pie from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the shepherd’s pie, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Shepherd’s Pie
Crème fraiche is a cultured cream made with heavy cream and buttermilk.  It is available commercially in most specialty food markets. To make crème fraiche from scratch, mix 3 quarts (2.8L) of heavy cream with 1 cup (237ml) of buttermilk and place into a sterilized jar.  Seal well and allow it to rest at room temperature for 24-36 hours.  The crème fraiche is then refrigerated until needed. If the jar is not properly sterilized, the resulting product is potentially hazardous and can result in an outbreak of food borne illness.
If a milder flavor is desired, the lamb stock and ground lamb can be substituted with beef stock and ground beef.

Baked Acorn Squash

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               acorn squash
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
4 tablespoons (59ml)                          butter, melted
3-4 drops                                            lemon juice
2 fluid ounces (59ml)                          water, cold
3¾ ounces (106g)                                brown sugar, light
Cooking

  1. Wash the acorn squash and quarter lengthwise into 6 large wedges.
  2. Remove and discard the seeds from the squash.
  3. Place the squash wedges on a baking sheet or in a roasting pan and sprinkle with salt and black pepper.
  4. Combine the butter, lemon juice, and water in a bowl and brush each piece of squash until coated thoroughly.
  5. Sprinkle each piece with brown sugar.
  6. Bake the squash in a pre-heated 350ºF (176.7ºC) for approximately 20-30 minutes or until tender.

Serving/Holding

  1. Hold the squash at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the squash from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the squash, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Green Bean Casserole

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               green beans, washed, stems removed
 
Mushroom Velouté:
¾ ounce (21g)                                     butter
¾ ounce (21g)                                     flour, all-purpose
1½ cups (355ml)                                 chicken stock, prepared
3 ounces (85g)                                     mushrooms, sliced
to taste                                                            salt
to taste                                                            black pepper, ground
Fried Onions:
2¼ ounces (64g)                                  onions, sliced thin
1½ cups (44g)                                     flour, all-purpose
to taste                                                            salt
to taste                                                            black pepper, ground
2 tablespoons (30ml)                          butter
Cooking

  1. Blanch the green beans in boiling salted water until al dente.  Shock the beans in an ice water bath and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  2. Prepare the mushroom velouté by melting the butter in a heavy-bottom saucepan over low heat.
  3. Stir in the flour and cook over low heat for 3-4 minutes while stirring frequently.
  4. Slowly add the milk while whisking briskly.
  5. Bring to a boil, reduce the heat and simmer gently for 45 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
  6. Hold the velouté sauce at 140ºF (60ºC) or higher until needed.
  7. Soak the onions in ice water for 1 hour.
  8. Drain the onions thoroughly and toss in seasoned flour until they are thoroughly coated.
  9. Shake off the excess flour and deep-fry using the basket method in a pre-heated 375ºF (190.6ºC) fryer until they are golden brown and crispy.
  10. Hold the onions at 140ºF (60ºC) or higher until needed.
  11. Melt the butter in a sautoir pan and briefly sauté the beans over medium-high heat until they are tender and thoroughly heated.
  12. Add the reserved mushroom velouté and toss until incorporated

Serving/Holding

  1. Place approximately 4 ounces (118ml) of the beans and sauce onto each hot plate.
  2. Top each portion with the deep-fried onions and serve immediately.
  3. Hold the beans and onions at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the beans and onions from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the beans and onions, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Green Bean Casserole
Canned, concentrated cream of mushroom soup is a good substitute for the mushroom velouté in this recipe.
 

Pearl Onions Mornay

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  pearl onions, peeled, trimmed
4 tablespoons (59ml)                          butter, sweet
½ teaspoon (2ml)                                rosemary, dried, crumbled
¼ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
1/8 teaspoon (1ml)                              paprika
2 ounces (57g)                                     flour, all-purpose
16 fluid ounces (473ml)                      milk, warm
1                                                          egg, beaten
16 ounces (454g)                                 Gruyere cheese, shredded
2 tablespoons (30ml)                          parsley, chopped
2 cloves                                               garlic, minced
2 ounces (57g)                                     breadcrumbs, dry, fine ground
Cooking

  1. Steam the onions in a double boiler while suspended over boiling water for approximately 10-15 minutes or until tender.
  2. Drain the onions and hold at 140ºF (60ºC) or higher until needed.
  3. Lightly butter baking dish or casserole and reserve until needed.
  4. Melt the butter in a saucepan over medium heat.
  5. Add the rosemary, salt, black pepper, and paprika.
  6. Stir in the flour and cook 3-4 minutes over low heat while stirring constantly for 3-4 minutes.
  7. Slowly add the warm milk while briskly whisking until the milk is thoroughly incorporated.
  8. Bring to a boil, reduce the heat, and simmer for approximately 5 minutes or until the milk has thickened.
  9. Place the beaten egg in small bowl.  Temper the egg by briskly whisking ½ cup (118ml) of the hot milk sauce into the egg.  Then, stir in the egg and sauce mixture to the remainder of the hot milk sauce and whisk briskly until thoroughly incorporated.
  10. Remove the sauce from the heat and blend in all but 3 tablespoons (44ml) of the cheese, stirring constantly until the cheese has melted. Add the reserved onions and toss gently until the onions are thoroughly coated
  11. Pour the onions and sauce into the prepared baking or casserole dish.
  12. Combine the remaining cheese with the parsley, garlic, and breadcrumbs in a small bowl and sprinkle evenly on the surface of the onion casserole.
  13. Bake in a pre-heated 375ºF (190.6ºC) oven for approximately 15-20 minutes, or until lightly browned and have reached a minimum internal temperature of 145ºF (68.3ºC) for at least 15 seconds.

Serving/Holding

  1. Carefully spoon the onions mornay onto hot plates.
  2. Hold the onions mornay at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the onions mornay from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the onions mornay, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Glazed Turnips and Green Peppers

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
18 ounces (510g)                                 baby turnips, cut in half
2 ounces (57g)                                     butter
1 teaspoon (5ml)                                 sugar
6 ounces (170g)                                   green bell peppers, small dice
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Parboil the turnips in boiling salted water until they become tender.
  2. Shock the turnips in an ice water bath.
  3. Melt the butter in a sautoir pan over medium-high heat and stir in the sugar.
  4. Sauté the turnips and green peppers in the butter until the peppers are tender and the turnips are thoroughly heated.
  5. Season to taste with salt and black pepper.

Serving/Holding

  1. Hold the turnips and green bell peppers at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the turnips and green bell peppers from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the turnips and green bell peppers, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Braised Spring New England Vegetables

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
18                                                        iddlehead ferns, washed
12 ounces (340g)                                 asparagus, cut into 2” lengths
4 tablespoons (59ml)                          butter, sweet
2 cloves                                               garlic, minced
6                                                          green onions, sliced
6 ounces (170g)                                   wild mushrooms, cut into bite size pieces
1 pound (454g)                                   spring peas, shelled
½ cup (118ml)                                                water
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking/Holding

  1. Clean the fiddlehead ferns very carefully.  Trim the stem to ½”.
  2. Blanch the fiddlehead ferns and the asparagus segments in boiling salted water until tender.
  3. Shock the fiddlehead ferns and asparagus in an ice water bath and reserve until needed.
  4. Remove and discard as much of the brown papery tissue as possible from the fiddlehead ferns.
  5. Heat the butter in a medium sautoir pan over medium-high heat.  Sauté the garlic and green onions in the butter until the onions are soft.
  6. Add the wild mushrooms and continue to cook over medium-high heat for approximately 5 minutes while stirring frequently, or until the mushrooms are cooked and tender.
  7. Reduce the heat to medium and add the blanched fiddlehead ferns, asparagus, peas and water.  Stir until the ingredients are incorporated.
  8. Cover the pan with a tight fitting lid and let steam over low heat for 5 additional minutes.
  9. Remove the lid and let the liquid reduce over medium heat until it has thickened slightly.
  10. Season the vegetables to taste with salt and black pepper.

Serving/Holding

  1. Hold the vegetables at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the vegetables from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the vegetables, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Braised Spring New England Vegetables
Care must be taken when handling fiddlehead ferns as there may be very fine dirt, which is extremely difficult to remove.  One technique to remove the dirt is to repeatedly wash and rinse the trimmed fern heads in a solution of baking soda and cold water just prior to blanching.  The ferns should be washed and rinsed a minimum of three times before using but need to be handled gently as they will break easily .  Due to their high tannin content, as much of the brown papery tissue attached to the ferns should be removed, which is easily done once the ferns have been blanched.

Boston Baked Beans

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   navy beans
½ pound (227g)                                  salt pork
5 ounces (142g)                                   onions, medium dice
1 quart (946ml)                                   water
4 cloves                                               garlic, minced
8 ounces (227g)                                   tomato, concassée
1 teaspoon (5ml)                                 salt
2 teaspoons (10ml)                             black pepper, ground
4 tablespoons (59ml)                          dry mustard
2 ounces (57g)                                     maple sugar
4 ounces (113g)                                   molasses
2                                                          bay leaf
3 tablespoons (44ml)                          cider vinegar
Cooking

  1. Cover the beans with cold water and soak overnight while under refrigeration at 41ºF (5ºC) or lower.
  2. Drain the beans and sort the discarding the off-colored or broken beans.
  3. Divide the salt pork in half.
  4. Remove and discard the rind from one half of the salt pork and cut it into ½” squares.
  5. Cut the other half of the salt pork into ¾ to 1” thick strips with the rind attached.
  6. Line the bottom of an earthenware pot or casserole dish with the squares of salt pork and the diced onions.  Place the soaked beans on top of the salt pork and onions.
  7. Bring the water to a boil in a saucepan and add the garlic, tomato concassée, salt, pepper, dry mustard, maple sugar, molasses, bay leaves, and vinegar.
  8. Reduce the heat and simmer for 1 minute.
  9. Mix well and pour the mixture over the beans in the casserole dish.
  10. Score the strips of salt pork crosswise, approximately every inch, without cutting through the strips to prevent the strips from curling while cooking.
  11. Place the strips on top of the beans and liquid.  Cover the pot and place in a pre-heated 250ºF (121.1ºC) oven.
  12. Bake the beans for approximately 5 hours.  Check the beans occasionally (first after 2 hours, then every hour), to be sure the liquid is just barely covering the beans.  Add more water as needed.
  13. After 5 hours, remove the cover from the casserole and cook for an additional 1 hour.
  14. Remove and discard the strips of salt pork and stir the beans before serving.

Serving/Holding

  1. Hold the beans at 140º (60ºC) or above.

Cooling/Storing

  1. Cool the beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Boston Baked Beans
The colonists first learned to cook dried beans from the Native Americans, who depended on beans as a food staple.  The Native Americans slow-cooked beans with maple sugar and bear fat inside deer hides in underground pits.  As the dish evolved the beans were cooked with salt pork and molasses in a bean pot, often overnight.  The Puritans’ belief in minimal work on the Sabbath led to the widespread practice of making beans on Saturday. Another interesting way to serve beans is to rebake them inside a baby pumpkin or acorn squash.  It is traditional to serve Boston brown bread with beans.  Many types of beans can be used for Boston baked beans.  The truly authentic bean is the pea bean, although some believe the Jacob’s cattle, yellow eye, soldier’s bean, navy or great northern bean is authentic.  Once cooked, all the types of beans mentioned have similar results.  This recipe was tested using navy beans, but it will work with any small dried white bean.  Maple syrup can be substituted for maple sugar, but only half the quantity should be used.

Corn Bread Dressing

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     butter
¾ ounce (21g)                                     garlic, minced
6 ounces (170g)                                   onion, small dice
6 ounces (170g)                                   celery, small dice
14 fluid ounces (414ml)                      chicken stock, prepared
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                black pepper, ground
to taste                                                            sage, ground
to taste                                                            thyme, ground
14 ounces (397g)                                 cornbread, large dice (see recipe)
1                                                          egg, beaten
¾ ounce (21g)                                     butter, softened
Cooking

  1. Heat the butter in a sauce pot over medium-high heat.
  2. Sauté the garlic, onions and celery for approximately 4-5minutes or until the onions become translucent and the celery is tender.
  3. Add the chicken stock, salt, pepper, sage, and thyme.  Bring to a boil, reduce the heat and simmer.
  4. Stir in the cornbread and mix gently until thoroughly incorporated.
  5. Adjust the seasonings as needed.
  6. Cool the stuffing mixture from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  7. Mix the beaten egg into the cornbread mixture and place into a lightly buttered baking or casserole dish.
  8. Cover with aluminum foil and bake in a pre-heated 350ºF (176.7ºC) oven for approximately 1 hour or until lightly browned on top and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  9. If the dressing is too dry, more liquid should be added.

Serving/Holding

  1. Hold the stuffing at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the stuffing from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the stuffing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Corn Bread

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   cornmeal, yellow
6 ounces (170g)                                   flour, all-purpose
2¼ ounces (64g)                                  sugar
¾ teaspoon (4ml)                                salt
¾ ounce (21g)                                     baking powder
3 ounces (85g)                                     butter, sweet, melted
7½ fluid ounces (222g)                       milk
3                                                          eggs, beaten
Cooking

  1. Place all of the dry ingredients in a mixing machine and mix thoroughly with the paddle attachment.
  2. Add the butter, milk and eggs and mix for 1 minute on low speed until a smooth batter has formed.
  3. Pour the batter into a small, well oiled baking pan.
  4. Bake in a pre-heated 400ºF (204.4ºC) oven for 25-30 minutes or until golden brown and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Test for doneness by inserting a skewer or knife into the bread.  If it comes out clean and free of batter, the bread is done.

Serving/Holding

  1. Cut the cornbread into pieces and serve warm or cool and use in other preparations.
  2. Hold the cornbread at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the cornbread from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the cornbread, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Rhode Island Johnnycakes

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS

as needed                                             butter, softened

12 ounces (340g)                                 corn meal, yellow
4 ounces (113g)                                   sugar
1 teaspoon (5ml)                                 baking soda
2 teaspoons (10ml)                             cream of tartar
as needed                                             salt
16 fluid ounces (473ml)                      buttermilk
1                                                          egg, beaten
2 tablespoons (30ml)                          molasses
2 tablespoons (30ml)                          butter, melted
Cooking

  1. Lightly grease small muffin pans with the softened butter.
  2. Sift the dry ingredients together in a mixing bowl and make a well in the center.
  3. Combine the buttermilk, beaten egg, molasses and melted butter and pour t into the well made in the dry ingredients.
  4. Mix until a smooth batter has formed.
  5. Pour the mixture into the prepared muffin pans.
  6. Bake in a pre-heated 425ºF (218.3ºC) for 30 minutes and until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the johnnycakes at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the johnnycakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the johnnycakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Sweet Potato and Horseradish Gratin

Yield:  6 portions

Portion size:  6 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2¼ pounds (1kg)                                 sweet potatoes
1½ cups (355ml)                                 heavy cream
3 ounces (85g)                                     horseradish root, peeled, grated
¾ teaspoon (4ml)                                nutmeg, ground
to taste                                                            salt
to taste                                                            black pepper, ground
Cooking

  1. Bake the sweet potatoes in a preheated 400ºF (204.4ºC) oven to for approximately 45 minutes, or until tender.
  2. Peel the potatoes.
  3. Cool the potatoesfrom a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  4. Heat the cream in a heavy-bottom saucepan over medium heat and simmer for approximately 10 minutes or until the volume of liquid has reduced by half.
  5. Remove cream from the heat and stir in the horseradish and nutmeg.
  6. Season to taste with salt and black pepper.
  7. Spread a thin layer of the horseradish cream on the bottom of a baking or casserole dish.
  8. Slice the sweet potatoes into ¼” thick slices and layer the slices side by side, slightly overlapping each other, on top of the cream.  Cover with another thin layer of cream.
  9. Continue to layer the potatoes and cream in the casserole dish until all of the sweet potatoes and horseradish cream has been used.
  10. Cover the casserole and bake in a pre-heated 350ºF (176.7ºC) for 30 minutes or until set and has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the sweet potato casserole at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the sweet potato casserole from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sweet potato casserole, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Potato Pancakes

Yield:  6 portions

Portion size:  4 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  potatoes, peeled
8 ounces (227g)                                   onions, peeled, cut into 1/8’s
½ fluid ounce (15ml)                           lemon juice
3                                                          eggs, beaten
to taste                                                            salt
to taste                                                            black pepper, ground
2 ounces (57g)                                     flour, all-purpose
5 fluid ounces (148ml)                        vegetable oil, for frying
Cooking

  1. Grate the potatoes and onions together into a bowl and mix in the lemon juice.
  2. Mix in the eggs and season to taste with salt and black pepper.  Mix until the ingredients are thoroughly incorporated.
  3. Heat the vegetable oil in a heavy-bottom sautoir pan over medium-high heat.
  4. Scoop approximately 2 ounces of the potato batter in the pan, flatten it and pan-fry on both sides until golden brown and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  5. Degrease on absorbent paper towels.

Serving/Holding

  1. Serve 2 potato cakes per portion.
  2. Hold the potato pancakes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the potato pancakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the potato pancakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Popovers

Yield:  6 portions

Portion Size:  2 ounces

WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             butter, softened
8 ounces (227g)                                   flour, all-purpose
¼ ounce (7g)                                       salt
8 fluid ounces (237ml)                        milk
1 ounce (28g)                                      butter, melted
3                                                          eggs
 
Cooking

  1. Butter a standard muffin pan and reserve until needed.
  2. Mix the flour and the salt together in a bowl and gradually add the milk and melted butter.  Mix until a smooth batter has formed.
  3. Add the eggs one at a time and mix well until they are thoroughly incorporated.
  4. Heat the prepared muffin pan in a 425ºF (218.3ºC) oven for 3-4 minutes.
  5. Remove the pan and pour the batter in the muffin pan, filling each compartment halfway to the top.
  6. Put the muffin pan in the hot 425ºF (218.3ºC) oven and bake them for 15 minutes.
  7. Reduce the oven’s heat to 350ºF (176.7ºC) and bake for an additional 15-20 minutes until the popovers are brown and crisp on the outside and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Remove the popovers from the pan and serve immediately.
  2. Hold the popovers at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the popovers from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the popovers, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Popovers
Popovers are a form of Yorkshire pudding and many times are made with rendered beef fat instead of the melted butter called for in this recipe.

Blueberry Cobbler

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
 
Topping:
11 ounces (312g)                                 bread flour
½ teaspoon (2ml)                                salt
1½ tablespoon (22ml)                         baking powder
2 ounces (57g)                                     butter, sweet
13 fluid ounces (384ml)                      heavy cream
 
Cobbler:
8 ounces (227g)                                   sugar
3 tablespoons (44ml)                          cornstarch
¼ teaspoon (1ml)                                cinnamon, ground
¼ teaspoon (1ml)                                nutmeg, ground
8 fluid ounces (237ml)                        water
22 ounces (624g)                                 blueberries, fresh or frozen
Garnish:
6 scoops                                              vanilla ice cream
Cooking

  1. Prepare the cobbler topping by rubbing the flour, salt, baking powder, sweet butter, and heavy cream together until they are well blended and stick together forming very small pellet shapes.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  2. In a heavy-bottom saucepan, combine the sugar, cornstarch, cinnamon, and nutmeg.
  3. Gradually stir in the water.
  4. Bring the mixture to a boil while stirring constantly.
  5. Remove from the heat and reserve at 140ºF (60ºC) or higher until needed.
  6. Place the blueberries in a 10” cake pan.
  7. Pour the reserved hot liquid over the berries.
  8. Bake uncovered in a pre-heated 400ºF (204.4ºC) for 10 minutes.
  9. Remove from the oven and place the cobbler topping on top of the blueberries in random piles.
  10. Continue baking for approximately 15 minutes or until the topping is golden brown and baked throughout. 

Serving/Holding

  1. Serve the cobbler warm with a scoop of vanilla ice cream on the side.
  2. Hold the cobbler at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the cobbler from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the cobbler, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

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