THANKS GIVING RECIPES

THANKSGIVING RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA 

PASTA BELLE ROMA

INGREDIENTS & QUANTITY

Pasta                                         200gm
Tomato Sauce                         300gm
Cherry Tomatoes                    5
Onion                                        50gm
Garlic                                        20gm
Oil                                              30ml
Leeks                                          20gm
Celery                                        20g
Fresh Basil                               20gm
Salt & Pepper                           10g

METHOD:

Put oil in a pan and fry onions, garlic, leeks & celery for a minute.
Add tomato sauce in pan.
Add fresh basil & chili in pan
Add boiled pasta, cherry tomatoes (cut into halves) pepper and salt in pan
Cook the mixture for 2 minutes and put it in a bowl.
Spread grated cheese on top.
Pasta is ready to be served hot with tomato sauce

APPLE YOGURT GRANOLA CRUMB

INGREDIENTS & QUANTITY

Cold butter, cut into ½” pieces               1 cup
Packed brown sugar                                  1 cup
Fruit & Nut Granola                                 2 cups
Flour                                                            1 ½ cups
Baking Soda                                               1 tsp
Greek Yogurt                                             1 cup
Lemon Juice                                              1 tsp
Flour                                                           2 tbsp
Sugar                                                          2/3 cup
Chopped toasted pecans                         ½ cup

FILLING

Vanilla                                                          1/2 tsp
Bourbon whiskey                                        1 tbsp
Cinnamon                                                     1/2 tsp
Egg                                                                    1
Tart apples – peeled, cored
and small diced                                               3 large

METHOD: 

Add 1 cup cold butter cut into 1/2″ pieces, 1 cup packed brown sugar, 2 cups fruit & nut granola, 1 1/2 cups flour in a food processor (optional, else mix all the ingredients well in a bowl or a mixer)
Take 1 tsp baking soda and pulse until a crumb mixture forms. Press half of the mixture into a large 10-inch pie dish forming a shell along the bottom and up the sides. Bake in the oven for 10 minutes.
Refrigerate the other half of crumb mixture for the topping.
Meanwhile, mix in a bowl 1 cup Greek yogurt, 1 tsp lemon juice, 2 tbsp flour, 2/3 cup sugar and 1/2 cup chopped toasted pecans. When shell is done, remove from oven, let cool for 10 minutes and pour filling into shell. Bake for 30 minutes.
Remove pie from oven and crumble the refrigerated crumb mixture on top. Bake another 20 minutes. Remove from oven and let rest at least 30 minutes before serving.

CHERRY BERRY PIE

INGREDIENTS & QUANTITY

Sweet Paste Base

Refined Flour                                                     300 gm
Butter                                                                 200 gm
Eggs whole                                                        1 no
Sugar                                                                  100 gm

Cherry Filling.

Butter                                                              100gm
Sugar                                                               100gm
Egg                                                                  2 no
Cherry                                                             100gm
Rum                                                                 30ml
Five spice                                                         5gm
Almond flakes                                                 20gm
Flour                                                                100gm

METHOD: 

Pie base
Sift the flour.
Mix Cream, butter and sugar together
Add eggs gradually and mix at low speed in a mixer.
Now fold in refined flour and. Add zest of lemon
Spoon the mixture into shape mould and bake in the oven for 25- 30 minutes at 180*c. Check until a skewer comes out clean.

Filling
Mix all together with to make filling for pie. Refined flour, egg, sugar mix after that add rest ingredients.
Baked in oven 180*c 25-30.
Almond flakes for garnish, cherry compote

SOURDOUGH WALNUT MUFFIN

INGREDIENTS & QUANTITY

Milk                                                  1 cup
Sourdough Starter                         ½ cup
Canola Oil                                       ½ cup
Egg, beaten                                       1
Walnuts chopped                              1 cup
All purpose Flour                             1 ½ cup
Baking Powder                                  1 ½ tsp
Baking Soda                                      ¼ tsp
Salt                                                       ½ tsp
Brown Sugar                                      ½ cup

Method
Preheat oven to  200°C.
In a medium bowl milk.
12 muffin cups; set aside.
Stir sourdough starter, oil, egg and Walnuts chopped
In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar.
Add raisins mixture
Stir until dry ingredients are just moistened; don’t over mix.
Divide batter among the 12 cups.
Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.