THANKSGIVING RCIPES 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.
