• Image about Thanksgiving


JOSE GARCES
3 Chile Corn Bread with Honey-Thyme Butter


“With most of the things I cook, I try to create a balance -- and I think the mild sweetness of the honey-thyme butter works perfectly here with the heat of the poblanos and jalapeños,” says the author of Latin Evolution (Lake Isle Press, 2008) and executive chef/owner of one Chicago and five Philadelphia restaurants . “Corn bread is best served within an hour of being made,” advises Garces, “so it’s warm, fresh, and moist.”

CORNBREAD
8 ounces butter, softened
8 ounces granulated sugar
4 eggs
2 cups rice flour
1 tablespoon baking powder
1 teaspoon salt
2 cups white cheddar cheese
3/4 cup roasted poblano chiles, peeled, diced small
3/4 cup roasted jalapeños, peeled, diced small
1 cup fresh sweet corn
1 teaspoon chile de arbol powder
Nonstick cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. In stand mixer fitted with paddle attachment, combine softened butter and sugar. Mix on high until sugar is completely dissolved and mixture is very creamy.
3. Add eggs, one at a time, allowing each egg to fully incorporate into the creamy mix.
4. In separate bowl, combine rice flour, baking powder, and salt. Mix well.
5. Slowly add dry ingredients to mixer (set at low speed) until just incorporated. Don’t overmix.

6. Remove batter from mixer bowl to larger, clean mixing bowl. Gently fold in cheddar cheese, poblano chiles, jalapeños, corn, and chile de arbol powder.
7. Transfer batter to well-greased baking dish. Bake for 25 minutes and brush with
honey-thyme butter immediately upon removing it from oven.

HONEY-THYME BUTTER
1/4 cup acacia honey
6 sprigs fresh thyme
4 ounces butter, softened
Salt, to taste

1. In small saucepot combine honey and thyme and set over medium heat, steeping together until very fragrant and honey just starts to boil.
2. Carefully remove from heat and strain honey into small mixing bowl. Add butter and whisk together until creamy.
3. Season to taste with salt and store in airtight container.


DOMINIQUE CRENN
Spiced Acacia Honey Cake with Pumpkin Ice Cream and Crispy Sage


“I love honey -- and there are a lot of traditional cake recipes from where I grew up in Versailles, France, that use it -- so coming up with a Thanksgiving dessert with honey was a very organic process for me,” says the Chef de Cuisine of Luce at InterContinental San Francisco. “Acacia honey has fl oral tones and a tang that I absolutely adore. With pumpkin ice cream (not overly sweet), this cake is irresistible.”

ACACIA HONEY CAKE
1 cup flour
3/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs
1/2 cup sugar
4 tablespoons acacia honey
6 tablespoons butter, softened
Pinch of salt

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix flour, almond flour, baking soda, and spices.
3. Mix eggs, sugar, and honey.
4. Mix everything together with butter to form a batter.
5. Line loaf pan with parchment paper and pour batter into pan. Bake for about 35 minutes, checking doneness of the cake with a knife.
6. Cool in pan on rack.

PUMPKIN ICE CREAM
2 cups milk
11/2 cups heavy cream
6 egg yolks
1 cup sugar
11/2 cups pumpkin puree
1/2 teaspoon grated nutmeg

1. Heat milk and cream to a boil and then remove from heat.
2. Whisk egg yolks and sugar until a smooth paste.
3. Slowly add cream/milk mixture to egg mixture, constantly stirring.
4. Place mixture on a low heat, stirring until a custard texture.
5. Cool it down in an ice bath.
6. Mix pumpkin puree and nutmeg together, add to custard and strain.
7. Pour the mixture into an ice cream maker.

CRISPY SAGE
3 cups vegetable oil
12 fresh sage leaves
1/2 cup sugar
1/2 cup ground cinnamon

1. Heat oil to 350 degrees Fahrenheit over medium-high heat.
2. Fry sage leaves.
3. Mix sugar and cinnamon; add to warm, fried sage; and let cool.

Assemble
Cut cake into rectangles 1” by 2” by 1” deep.
Quenelle pumpkin ice cream on top of cake with a couple of fried sage leaves.