July 4th Family Cookout

4th Of July Celebration

      On July 4th we celebrate the United States' anniversary of their Declaration of Independence. We commemorate this day with fireworks, baseball games, parades, and lots of barbecue; But whatever way you celebrate its always with family and friends.  Cooking for 4th of July should be fun and relaxing so instead of slaving over the stove sit out back with a beer in your hand and fire up the grill.  The chefs at RMR will give you the secrets to their favorite Independence Day dishes. 

Tablescape

       There are a million ways to incorporate red, white, and blue into your decor for the 4th of July, and our designer Ms. Eliot is here to show you a few of her tips.

• You can incorporate the American Flag into almost any part of your table.Create a simple and elegant centerpiece of small flags and a few fresh flowers.
•  July 4th is about having fun outdoors, don't worry about setting the table. Make a station where everyone can grab their own glass, plate, and silverware. 
• Glassware doesn't need to be fancy, using a universal size for all beverages makes it easy and simple mason jars evoke a country feeling.
• A colored tablecloth can change the entire room and bring together the theme, she suggests light blue because of its calming effects.
• Using plastic plates and silverware can be the key to an easy clean up, but make sure its high quality so it can handle all that barbecue.

Barbecue

      Barbecue meat is the quint essential flavor of the summer. With the many regional variations of barbecue available throughout this country its hard to choose just one. Our favorite combination is a Memphis style rub with a Kansas style sauce. This combination lends both a sweet and spicy rub to the ribs and is then topped with a thick tomato based sauce for finger lickin' goodness.

Sweet and Spicy Smoked Baby Back Ribs
Yield: 6 lbs, 8-10 servings
Prep time: 24 hours
Cook time: 4 hours

Rub Ingredients
4 racks baby back ribs (about 8 lbs)
1 cup brown sugar
2 Tbsp kosher salt
1 Tbsp chili powder
1 Tbsp mustard powder
1 Tbsp garlic powder
1 tsp cayenne

1 tsp dried thyme
1 tsp instant coffee

Sauce Ingredients
1 large onion, diced
1 Tbsp garlic, minced
1 Tbsp kosher salt
2 Tbsp tomato paste
1 cup ketchup
1 cup water
1/4 cup brown sugar
1/4 cup molasses
1/2 cup apple cider vinegar
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 bay leaf

Procedure
1. In a bowl combine the all the dry ingredients to create a spice mixture. Rub the mixture on both sides of the ribs until all racks are completely covered. Lay the racks into a baking dish, cover with plastic, and refrigerate overnight.
        The RMR chefs prefer to use a charcoal grill for ribs because its infuses the meat with that extra smoke and char flavor like a true bbq pit would.
2. To prepare the grill; light a chimney full of natural lump charcoal and burn until it has all turned white. Pour the charcoal out into the base of the grill and spread the coals out to the edges creating radiant heat.
3. Unwrap the racks of ribs and place them in the center of the grill. The ribs will take about 4 hours to cook. Flip every thirty minutes and using the vents maintain the temperature at 250F.
4. Halfway through cooking the ribs, begin to baste with the barbecue sauce. You can use whatever sauce your family prefers or create your own. To make our sauce begin by sauteing the onion and garlic in a bit of vegetable oil until browned. Add the rest of the ingredients and cook over medium low heat for 30 minutes.
5. Continue to baste and flip the ribs until they have developed a dark brown crust and the meat is tender.

The Maize
      If their was one vegetable or crop that summed up the entire season of summer it would be corn. An ingredient that is ever abundant, fresh, and incredibly versatile. Corn on the cob is a classic picnic or barbecue side dish and their is no reason to change that. Just by adding a few ingredients you can take this simple ear of corn to the next level.

Grilled Corn with Chili Honey Butter
Yield: 8 ears
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
8 ears yellow sweet corn
1 lb unsalted butter
1 Tbsp chili powder
2 Tbsp honey
1 tsp garlic powder
1/4 cup fresh parsley, chopped

Procedure
1. Prepare the compound butter ahead of time. Soften the butter to room temperature and add to a bowl, Add the rest of the ingredients to the butter and mix thoroughly. Chill until ready to use.
2. Peel the very green outer leaves of the corns' husk away leaving just the tender inner coating.
3. Soak the ears of corn in water for 30 minutes before grilling
4. Preheat the grill to medium heat and place the corn directly on the grate. Cook for 20 minutes, turning the corn every five minutes until the kernels have turned tender and bright yellow.
5. Remove the charred husk and slather with chili butter.

The Side Dishes
      No barbecue is complete without a few bowls of salads. The creaminess or acidic bite of picnic salads is what breaks up and compliments the deep smokey flavor of those ribs. You can choose any adaptation of coleslaw, macaroni salad, potato salad, egg salad, or cold vegetable salad.Here at RMR there are two standards that we always go back to.

Red Bliss Potato Salad
Yield: 2 quarts, 8-10 servings
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
3 lbs small red skin potatoes
1 cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1/2 cup celery, small dice
1/2 cup red onion, small dice
1 Tbsp kosher salt
1 tsp cracked black pepper
1/4 cup fresh dill, chopped

Procedure
1.  Place the potatoes in a medium sauce pot and fill with water. Add a few tablespoons of salt and bring the water to a boil over high heat. Once boiling, cook the potatoes for 10 minutes until just tender.
2. Once tender drain the potatoes in a colander and then pour back into the pot. Allow to steam and dry out in the pot for another 10 minutes.
3. In a bowl combine the mayo, mustard, lemon juice, celery and red onion.
4. When the potatoes are cool enough to handle, cut them into halves or quarters to create about one inch pieces.
5. While the potatoes are still warm pour them into a large bowl with the dressing and toss to combine. Chill the salad until ready to eat.
6. When ready to serve adjust the seasoning with the salt and pepper and stir in the fresh dill.

Mozzarella and Tomato Salad
Yield: 2 quarts, 8-10 servings
Prep time: 15 minutes

Ingredients
4 cups mixed cherry tomatoes, halved
1 cup small fresh mozzarella balls, halved
1/4 cup red onion, thinly sliced
1 Tbsp garlic, minced
1 Tbsp kosher salt
1 tsp black pepper
1 Tbsp lemon juice
2 Tbsp olive oil
1/4 cup fresh basil, chiffonade

Procedure
1. In a large bowl combine the tomatoes, mozzarella, and red onion.
2. In a small bowl whisk together the garlic, salt, pepper, lemon juice, and olive oil. Pour the dressing over the tomatoes and toss to combine.
3. Cover with plastic and chill the salad. Before serving toss in the fresh basil and enjoy.


Happy July 4th Everyone

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Chef Tip: How to Cook a Duck Breast

The Perfect Duck Breast




      This week we received an email from our friend Joe M. in Massachusetts who wants to cook a special meal for his wife. The first thing we thought of was Duck breast. Duck is a beautiful protein that most people only eat when at a restaurant, so cooking it at home will surely impress your significant other.

      Duck is an animal that is cooked completely differently than it may seem. The legs are tough and fat which are best when braised or confit; and the breast are cooked more similarly to beef than chicken. Unlike a chicken the skin of the duck breast is very thick and fatty, but when rendered out it becomes the most crisp and succulent part of the dish. For Repair My Recipe cooking the perfect Duck breast involves a cast iron skillet and low heat to render out the fat. This all begins though with preparing the duck breast.

1. Begin by scoring the skin of the duck using the point of a sharp paring knife. Scoring is slicing through just the top layer of skin so that the fat underneath can render out.

2. Pat the skin dry with a paper towel and season with salt and pepper.

3. Lay the duck breast skin side down in a cold cast iron skillet. Turn the heat to medium and allow the fat to melt and skin to crisp, about 10 minutes.

4. Once golden brown and crisp flip the duck breast, add a nice pat of butter, a garlic clove, and a sprig of thyme and rosemary.  Baste the duck with the flavored butter and cook over high heat for 5 minutes. Internal temperature should read about 130 F, REMEMBER it should be medium rare.

5. Remove the duck breast from the pan and allow it to rest for 5 minutes. Slice thinly and enjoy.

Ultimate Superbowl Cheese Ball

Bacon Beer Cheese Ball
Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 1 hour


      The BIG Sunday is almost here and everyone should be prepared. Whether you're into watching the game or just there for the commercials the most important aspect is the food. The super bowl spread is filled with giant pots of chili, plates of nachos, and bowls of wings but what happened to the lonely cheese ball?Prepackaged cheese balls are now reserved to the dark corner of the dairy aisle with their red wine swirl and sliced almonds. Why not bring it back to glory? Add some creativity, fresh ingredients, and make this snack the centerpiece of your spread.

Ingredients
4 Slices Bacon, diced
1/4 up Beer
8 oz Sharp Cheddar Cheese, grated
4 o Cream Cheese, at room temperature
1/2 tsp Worcestershire sauce
1 tsp Black Pepper
1 tsp sugar
1/4 cup chives, minced
1 cup Pretzels, crushed

Procedure
1. Heat a saute pan over medium heat and add the diced bacon. Cook until the fat has rendered out and bacon is crisped, about 5 minutes.
2. When the bacon is cooked deglaze the pan by adding the beer. Simmer on low heat for 2 minutes just to cook off the alcohol and concentrate the flavor, Then turn off the heat and allow to cool.
3. In a mixing bowl combine the grated cheddar and cream cheese with a rubber spatula. Add the bacon and beer mixture, Worcestershire sauce, pepper,sugar, and chive and stir to thoroughly combine.
4. Lay out a piece of plastic wrap approximately 12 x 12 inches on the counter. Place the cheese mixture in the center of the plastic and wrap it by bringing all four corners together. Twist the plastic and use your hands to form the cheese into a ball shape.
5. Refrigerate for 1 hour until the cheese has hardened into the shape. Crush 1 cup of pretzels in either a ziploc bag with a rolling pin or a few pulses in a food processor.
6. Remove the plastic from the cheese ball and roll it in the crushed pretzels to create a crust. The wrap in fresh plastic wrap and refrigerate until ready to use.

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Cauliflower Bisque

Roasted Cauliflower and Celeriac Bisque

Yield: 3 quarts, 6-8 servings
Prep time: 10 minutes
Cook time: 45 minutes







      We've heard that the new "it" vegetable of 2014 is going to be cauliflower, and why not. This versatile vegetable can be steamed, roasted, mashed,or pureed and can act as a replacement in many savory dishes. Since its national soup month the chefs decided to create a creamy soup that anyone can make on a weekday.

Ingredients
1 head Cauliflower
2 cup Celeriac, peeled and diced
1 Tbsp salt
1 Tbsp pepper
1/4 cup olive oil
1 cup onion, small diced
1 clove garlic, minced
1/2 cup white wine
6 cups chicken stock or veg stock
1 cup heavy cream

Procedure
1. Preheat the oven to 350 degrees F. Prep the cauliflower by removing the core and green leaves, and separating into florets. Peel the skin off of the celeriac and dice it into large chunks.
2. Combine the cauliflower and celeriac in a large bowl and toss with the salt, pepper, and oil. Spread into a single layer on a baking sheet and roast in the oven for 30 minutes.
3.  When the vegetables are tender heat a tablespoon of oil in a large soup pot, add the onions and garlic and cook for 5 minutes over medium heat.
4. Add the roasted vegetables to the pot and de-glaze with the white wine.
5. Pour in the chicken stock and heavy cream, simmer on low for 15 minutes.
6. Blend the soup in batches using a blender on high until a smooth consistency is achieved. Season with salt and pepper and serve.

Chef's Note
      Celeriac is a winter vegetable that is the bulbous root of a variety of celery. It has a low starch level and taste similar to stalk celery but with a little sweetness. If celeriac is not available at your store parsnips are a great replacement or just use all cauliflower.

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Hot Chocolate Cocktail

Adult Hot Chocolate Cocktail

Yield: 1 serving

Prep time: 10 minutes

       It hasn't been too long since we posted our kid friendly hot chocolate, but we decided to elevate it even further for all of the adult themed holiday parties this year. With its nutty and creamy notes, the Irish cream whiskey plays perfectly well with the peppermint schnapps and hot chocolate.

Ingredients

1 cup hot chocolate, preferably RMR homemade

1 ½ oz Irish cream whiskey

¾ oz peppermint schnapps

1 oz spiced whip cream

Procedure

1. Prepare either your homemade or packet hot chocolate, stir in the Irish cream whiskey and schnapps.

2. Serve warm and garnish with a peppermint stick, or peppermint bark, and a dollop of spiced whipped cream.

Chef’s Note

      Adding spices or extracts to whipped cream I a great way to change the flavor combinations of an ordinary drink. Our spiced whip cream adds an extra zip to the initial creaminess of the cocktail.

Spiced Whip Cream

1 cup heavy cream

½ tsp cinnamon

½ tsp cayenne

1 tbsp sugar

Combine all ingredients in a bowl, whisk with a hand mixer until medium peaks form, serve.

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Peppermint Bark

Peppermint Bark
Yield: 2 lbs
Prep time: 10 minutes
Cool time: 2 hours




      It's the holiday season, and once again we are bombarded with the flavors of Christmas' past. Of those few acclaimed holiday essences one seems to be much more prominent than the others: peppermint. Instead of cringing at the idea of peppermint everything, we at RMR have decided to embrace the holidays this year and give the people what they want. Peppermint bark is one of those classic holiday treats that makes even the scroogiest of scrooges feel just a little Christmas spirit.

Ingredients
12 oz bitter sweet chocolate
18 oz white chocolate
3/4 cup crushed peppermint candy
1/2 tsp peppermint extract

Procedure
1. If using block chocolate use a serrated knife to shave it into small pieces or use melt-able chips.
2. Spray a 9x13 baking dish with nonstick cooking spray and line with plastic wrap.
3. Set up a double boiler by adding two inches of water to a medium sauce pot, bring to a simmer over medium heat, and place a metal bowl on top of the pot.
4. Place half of the bittersweet chocolate into the metal bowl and melt it over the double boiler. Once melted remove the bowl from the simmering water and add the other half of the bitter sweet chocolate and the peppermint extract. Use a rubber spatula to stir in the chocolate pieces and use the residual heat to melt the chocolate.
5. Pour the bitter sweet chocolate into the baking dish and spread into an even layer with an offset spatula, allow to set for 10 minutes.
6. Clean the metal bowl and repeat the melting procedure with the white chocolate. Then pour the white chocolate over the bittersweet layer and spread out evenly, immediately sprinkle the peppermint candy pieces over the white chocolate.
7.Allow to set for a minimum of 2 hours. Remove the bark from the baking dish using the plastic wrap as a sling, Break the bark into pieces and serve.

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Holiday Sangria

Winter Solstice Sangria

Yield: 2 qrts,  8-10 servings

Prep time: 10 minutes

       Tired of the same old adult punch bowl being the center of your holiday party? With a few ingredients and little effort you can produce wonderfully seasonal Sangria to elevate this year’s festivities. Use a nice fruity (preferably Spanish) wine, a bit of triple sec and pomegranate juice to make your party the talk of the town for years to come.

Ingredients

2  750ml bottles red wine

16 oz pomegranate juice

1 cup triple sec

1 cup simple syrup

1 blood orange, sliced

1 lemon, sliced

1 pear, sliced

Procedure

1. In a large pitcher or punch bowl pour the wine, pom juice, triple sec, and simple syrup; stir to combine.

2. Add the sliced fruit and chill the mixture in the fridge overnight. Serve

Chef’s Note

       Simple syrup is a mixture of equal parts sugar and water. The easiest way to make it quickly is combine 1 cup of water and 1 cup of sugar in a microwave safe measuring cup. Microwave on high for 2 minutes, until the sugar has dissolved.

       The sangria makes a great drink for holiday parties and can be the base of many cocktails. Pair it with a little champagne or seltzer and you have an excellent spritzer. 

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Homemade Peppermint Mashmallow

Peppermint Marshmallows
Yield: 16, 2x2 in
Cook time: 20 minutes
Cooling time: 4 hours




      There are only two acceptable ways to top your hot chocolate: Homemade whipped cream, or homemade marshmallows. Sure, you can use the stuff that sprays out of an aerosol can, or even the fluffy pillows of sugar from your youth, but nothing ever beats the real thing. We here at RMR have decided to test our confectionery boundaries and provide you with a seasonal marshmallow that is perfect for topping rich homemade hot chocolate, creating a new spin on the classic marshmallow cereal bars, or even a just quick treat for the Christmas cook.

Ingredients
1/2 cup cold water
3 (1/4 oz ) packages unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/8 tsp salt
1/4 tsp peppermint extract
1/8 tsp vanilla extract
5 drops red gel food coloring
1/2 cup confectioners sugar

Procedure
1. In the bowl of a stand mixer add 1/4 cup of the water and sprinkle all the gelatin over it, let stand for ten minutes.
2. In a small sauce pot combine the other 1/4 cup of water, granulated sugar, corn syrup, and salt. Bring to a boil over medium heat. Using a candy thermometer cook the mixture until it reaches 250 degrees F, about 8 to 12 minutes.
3. Remove the pot from the heat and turn the mixer on low speed. Slowly pour the sugar syrup into the bowl and turn the mixer up to high speed. Continue to whip on high speed until the mixture turns white and becomes extremely thick, about 10 to 12 minutes.
4. During the final minute of whipping add the extracts. While the sugar is whipping prepare a 9x9 baking pan by spraying it with coking spray and laying a piece of plastic wrap on the bottom, allow for a one inch overhang on all sides.
5. Pour the whipped sugar mixture into the pan using a rubber spatula sprayed with cooking spray. To create the swirl effect randomly drop the food coloring on the top of the mixture, then drag a toothpick through the coloring and create whatever design you prefer.
6. Lay a piece of plastic wrap on top of the marshmallow and allow to set for a minimum of 4 hours. When ready to cut, flip the marshmallow block out of the pan and remove the top layer of plastic.
7. Using either a pizza cutter or chef's knife, spray it with non stick cooking spray and cut the marshmallow into your desired size. After being cut toss into a large ziploc bag with the confectioners sugar and coat all sides of the marshmallow. Tap off excess sugar and serve.

Chef's Note
      Marshmallows are a great treat during the holidays and can be flavored or colored with any extract you want. They make a great gift for holiday parties and kids love a giant homemade marshmallow in their hot chocolate.

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Homemade Hot Chocolate

Classic Hot Chocolate
Yield: 4 cups, 2-4 servings
Prep time: 5 minutes
Cook time: 5 minutes






       Winter time brings many joyous traditions that most of us look forward to all year around. Whether it is building a gingerbread house, decorating the Christmas tree, or our favorite here at RMR: Bundling up next to the fireplace on a snowy night with a big mug of homemade hot chocolate. Although the powdered stuff may be passable in a pinch, why not treat yourself and your loved ones with a beverage that perfectly emulates the season we all know and love?

Ingredients
4 oz Semi sweet chocolate chips
4 cups milk
3 Tbsp sugar
1 Tbsp cocoa powder
1/4 tsp instant espresso

Procedure
1. Pour the milk into a small sauce pot and bring to just a simmer over medium heat.
2. Add the chocolate pieces to a microwave safe bowl and microwave on high in 30 second intervals. Stir between each cook time and microwave until chocolate is melted.
3. Stir the sugar, cocoa powder, and instant espresso into the melted chocolate.
4. Pour the chocolate mixture into the warm milk, whisk to combine.
Serve with a heaping dollop of whipped cream or our Peppermint Marshmallows

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Holiday Hors D'oeuvre

Pear with Goat Cheese and Prosciutto
Yield: 18
Prep time: 10 minutes
Cook time: 0 minutes




       The winter season isn't ideal for fresh fruit  but there is one jewel produced during the winter months, sweet succulent pears. Pears are currently at the peak of ripeness and they are so versatile you can use them in sweet or savory dishes throughout the holidays. The sweetness of the Farelle pear is balanced by the tangy creamy goat cheese and then offset by the cured saltiness of the prosciutto. This makes a great appetizer or hors d'oeuvre for your holiday party.

Ingredients:
3 Forelle pears
4 oz goat cheese
9 slices prosciutto, sliced in half lengthwise
fresh cracked pepper
lemon juice (optional)

Procedure
1. Prepare the pears by slicing them in half through the stem. Then using a melon baller or a paring knife remove the core. Slice each half into 3 pieces lengthwise, ending with 18 pear slices.
2.  Then slice the prosciutto in half lengthwise to also create 18 pieces.
3. Assemble by laying down a piece of prosciutto, then place a pear slice on the prosciutto and top with a teaspoon of goat cheese. Roll the prosciutto around the pear and top with cracked pepper.

Chefs Note
      Farelle pears are small snacking pears with a very sweet flavor and firm flesh. They are available in most grocery stores during the winter months and are the perfect size to create this appetizer. If you can't find Farelle pears substitute them with either Comice or small Bartlett pears.
      The pears will begin to oxidize and turn brown once you cut them so this appetizer is best made right before it is eaten. It can be made ahead of time and held for a few hours but after cutting the pears toss them in a bowl and coat with the lemon juice. This will add flavor and keep the pear slices looking fresh.
      Customize the flavor of your appetizer by mixing the goat cheese with fresh herbs like thyme or rosemary.

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The Thanksgiving Table

The Thanksgiving Table

      Plymouth Rock 1621: A grand feast brings together two dissimilar groups of people who are giving thanks to the plentiful harvest they have sown. What the pilgrims and Native Americans didn't realize is that fall Massachusetts day would forever be known as thanksgiving. Although our modern version of the seventeenth century turkey day has evolved into a much different occasion of gluttony, football and maybe just a little too much wine, the symbolism of giving thanks has not been misplaced. Our chef’s at RMR work diligently every November to make sure you are able to create a feast to be remembered for years to come.

      The most important meal of the year can be a stressful time for anyone but with a little preparation, simple techniques, and great recipe ideas your thanksgiving will be the one to remember. Here we are presenting some of our favorite thanksgiving dishes that you can customize and add to your feast.

Appetizers
     The Thanksgiving meal can takes hours to prepare and keeps you to in the kitchen while your guests are out in the dining room. Instead of having every family member pop their head into the kitchen and steal a nibble of turkey or stuffing, create a few simple cold appetizer platters to keep them occupied and offer a different flavor than the main course to come.

Cheese Platter

When creating a cheese plate it is important to remember a few simple guidelines:

1. As an hors d'oeuvre plan on having 1 to 2 ounces of cheese per person
2.  Cheese is made from different kinds of milk and in many styles, so offer a few choices to your guests, especially if you don't know what type of cheese they prefer.
3.  The richness of cheese can quickly become overwhelming and the taste morph together so break up the platter with fresh or dried fruit, a sweet component such a honey, a brined element like olives, and even a few slices of cured meat.
4. Cheese should always be served with bread or crackers of some kind, but be careful because flavored crackers can overpower the taste of the cheese. 
5. Lastly, you should provide a separate utensil for each cheese and accompaniment as to not transfer flavor from one thing to the other.

We like to set up a few smaller platters to separate the cheese, the crackers, and the guests from crowding one singular plate. On our Thanksgiving table to serve 8-10 we have:

• 1/4 lb thinly sliced hot Soppressata
• 1/4 lb thinly sliced Serrano ham or Prosciutto 
• 1 cup mixed cured olives
• 1 cup Maple Nut Spread- combine 1/2 cup maple syrup, 1 cup chopped walnuts, and 2 tbsp butter in saucepan, heat to melt butter then cool until thickened, serve
• 1/4 lb Ubriaco- an Italian cows milk cheese that is coated in wine during aging, firm textured with hints of sweetness and complexity from the wine. 
• 1 log of fresh cranberry goat cheese- the goats milk lends a tart flavor to the cheese, light and slightly crumbled texture, the dried cranberry adds a hint of sweetness and taste of the season
• 1/4 lb Flor de Esgueva- a Spanish sheeps milk cheese, similar to Manchego it has a very firm texture with a nutty and salty taste. 
• 1/4 lb Saint Andre- a soft ripened cows milk cheese from France, as a triple creme brie it has an unbelievably creamy texture and buttery taste 

Seafood

Seafood isn't something that comes up on the Thanksgiving table very often but was very prevalent in the original feast. Since it can be prepared ahead of time and served cold it is an excellent addition to an appetizer menu. 

1. It is important to serve your seafood chilled and on ice, this makes a great presentation, preserves freshness, and keeps it safe to eat.
2. Serve a few sauces with the seafood like cocktail sauce for shrimp, a mignonette for oysters, and plenty of lemon wedges.
3. Have a separate bowl for guests to discard the shells or pre-peel things like shrimp for easier eating

If your family likes seafood then splurge a little, after all it only comes once a year. On our table we serve

• 1 dozen Oyster on the half shell
• 1/2 cup mignonette sauce- combine 1/2 cup red wine vinegar, 2 Tbsp minced shallot, 1 tsp cracked pepper
• 2 lbs jumbo shrimp- with this size plan for 4 shrimp per guests
• 1 cup spicy cocktail sauce- to control the heat level make yourself by combining classic cocktail sauce with as much or as little horseradish as your family likes.
• 2 lemons cut into wedges

Bread

     No meal is complete without a side of warm bread, and since Thanksgiving is a carbohydrate overload anyway why not go out with  bang. Baking your own bread can be very simple and it allows you to flavor it with any ingredient you like. Our Focaccia requires no shaping and comes out great every time.

Caramelized Onion and Olive Focaccia

Yield: 8-10 servings

Prep time: 1 hour

Cook time: 20 minutes

Ingredients

2 tsp active dry yeast

1 cup water

1 Tbsp sugar

4 cups flour

2 Tbsp salt

1/2 cup olive oil

2 large onions-thinly sliced

4 cloves garlic, sliced

1/2 cup kalamata olives, pitted and halved

2 Tbsp fresh thyme leaves

Procedure

1.  In a small bowl bloom the yeast by combine the yeast with the warm water and sugar. Allow to sit and watch for the top to foam, this tells you it is ready. 

2. Pour the yeast mixture into the bowl of a stand mixer  fitted with the dough hook and turn on to low speed. Slowly pour the flour into the mixer along with the salt. Follow by drizzling in the olive oil until the dough starts to come together. Increase the speed to medium and mix for about 10 minutes, until the dough is smooth and shiny. 

3. Pour out the dough onto a work surface and form into a ball. Place the dough in a large bowl and drizzle with oilive oil, rub the oil over the dough until the entire surface is well coated. Cover the bowl with plastic wrap and place in a warm area, allow the dough to rise for 30 minutes or until it has doubled in size.

4. While the dough is resting prepare the topping by slicing the onions, garlic, and olives. IN a large saute pan heat a few tablespoons of butter and add the onions, cook over low heat for 20 minutes until they have softened and turned a deep brown. 

5. Coat a sheet pan with olive oil and a little cornmeal for the bottom crust. Take the dough out of the bowl and stretch it out into a rectangular shape about the size of your sheet pan. Lay the dough on the sheet tray and stretch to fit. Cover with plastic and allow to rest for another 15 minutes. 

6. Preheat the oven to 400 degrees F. Remove the plastic wrap and using your finger tips create a dimple pattern on the top of the dough. Coat the top of the dough with more oil and evenly spread out the caramelized onions, garlic, olives, and thyme. Bake for 20 minutes, allow to rest before cutting and enjoy.

Soup

     Some people like creating a plated dinner and others enjoy huge piles of food being attacked by every family member all at once. At RMR we like to combine both methods when producing a large meal like the Thanksgiving feast. Soup is a great course to serve as an individual plate and acts as an unofficial sit down starting point to the meal. 

Butternut Squash Soup with Roasted Pumpkin Seeds

Yield: 2 quarts

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients 

1 large butternut squash, halved and seeded

1 medium onion, 1 cup chopped

1 clove garlic, minced

1 sprig sage

1 tsp cinnamon

1 Tbsp salt

1 tsp ground black pepper

3 cups chicken stock

1 cups heavy cream

      

Procedure
1. Preheat the oven to 400 degrees F.  Cut the quash in half lengthwise and scoop the seeds out with a spoon. Lay the halves cut side down on a baking sheet and roast in the oven for 20-25 minutes until the flesh is soft and pulls away from the skin easily. Remove from oven and hold for later.
2. Add a few tablespoons of butter to the bottom of a medium sized pot and place over medium high heat. Once hot add the onions and garlic to the pot, saute for 5 minutes until softened and lightly golden.
3. Scoop out the squash flesh and add it to the pot along with the sage, cinnamon, salt, and pepper. Lower the heat to medium and cook for another 5 minutes.
4. Pour in the chicken stock  and cream, simmer on low for 15 minutes. Remove the pot from the stove and pour the soup into a blender, puree o high speed until a smooth consistency is achieved.(this may have to be done in batches).
5. Serve immediately or allow to cool in the fridge then reheat in a pot on low. An excellent garnish is roasted pumpkin seeds tossed with a few teaspoons of salt and a pinch of cayenne, then bakes at 325 for 30 minutes.

Turkey
     And now, ladies and gentlemen, the moment you have all been waiting for. It is the quintessential component to any holiday meal, the centerpiece, the mouthwatering protein you have been longing for all year: the turkey. With it's naturally lean qualities and deep flavor, the turkey just might be the most healthy item of your thanksgiving spread. So go ahead, indulge.

Citrus Brined Roast Turkey
Yield: 1 10-14 lb bird
Prep time: 24 hours
Cook time: 2 hours

Ingredients
1 cup kosher salt
1 cup brown sugar
1 large onion, quartered
1 head garlic, smashed
1 Tbsp black peppercorns
1/2 bunch thyme sprigs
1/2 bunch rosemary
1/2 gallon apple cider
2 oranges, halved
2 lemons, halved
4 oz (1 stick) butter, softened
2 Tbsp sage, minced
1 Tbsp thyme, minced
1 Tbsp rosemary, minced

Procedure
1. Starting at least 24 hours before thanksgiving day, In a large sauce pot combine the salt, sugar, onion, garlic, peppercorns, thyme, rosemary, and apple cider. Bring to a boil over medium high heat, stirring occasionally until the salt and sugar have dissolved.Squeeze in the juice of the citrus and add the flesh to the brine.
2. Cool the brine down and store in the fridge until ready to use. We suggest brining for no less than six hours but overnight is preferred.
3. In a clean five gallon bucket pour the cooled brine, lay in the turkey breast side down, then add enough cold water to completely submerge the bird. Store in the refrigerator or a cool area.
4. Two hours before you cook the bird remove it from the brine and place on a roasting rack. Pat dry with paper towels and let sit uncovered in the fridge to draw out excess surface moisture.
5. Preheat the oven to 450 degrees F. In a bowl combine the softened butter and all the minced herbs. Rub the butter underneath the skin of the turkey breast and then coat the entire outside of the bird liberally.
6. Place the roasting rack with the turkey inside a roasting pan or on a sheet tray and place on the middle rack of the oven. Cook the bird for 30 minutes at 450 F then reduce the oven temperature to 350 degrees F and cook until the breast meat registers 160 degrees F. A 10-14 pound bird should take a total of about 2 to 2 1/2 hours.
7. When the turkey is cooked, lightly cover with foil and allow it to rest for a minimum of 15 minutes. Then carve and enjoy.    

Stuffing
     Whether you call it stuffing or dressing, or for that matter even stuff the bird at all, this savory bread pudding is a crucial element on all Thanksgiving tables. It can be made with any kind of bread your family likes but we prefer cornbread.

Sausage and Chestnut Stuffing
Yield: 1 9 x 12 casserole dish, 8-10 servings
Prep time: 20 minutes
Cook time: 1 hour

Ingredients
12 cups stale cornbread, cut into 1 inch cubes; or fresh bread cut into cubes and toasted
1 lb spicy Italian sausage, casing removed
1 large onion, diced
2 stalks celery, diced
3 garlic cloves, minced
1 cup sliced crimini mushrooms
1 Tbsp salt
1 tsp pepper
1 tsp rosemary, minced
1 tsp thyme, minced
1 Tbsp sage, minced
1 cup chestnuts, chopped
3 cups chicken stock

Procedure
1.  Preheat the oven to 350 degrees F. If the bread is already very stale then cube it and then place it in a large bowl. If the bread is fresh then cube it and lay it out into a single layer on a baking sheet and toast in the oven until hard, then place in a large bowl.
2. Heat a large saute pan over medium heat and add the Italian sausage. Smash down the sausage int a single layer and break it into small pieces with a fork as it cooks. Once browned and crispy transfer the sausage to a plate using a slotted spoon.
3. Return the pan with the sausage fat to high heat and add the onions, celery, garlic, and mushrooms. Season with salt and pepper and saute for 5 to 10 minutes until the vegetables have softened and turned golden brown.
4. Pour the vegetable mixture over the bread cubes in the bowl. Then add all the herbs, chestnuts, and stock to the bowl. Combine the mixture thoroughly until all the bread is moistened. Season the entire mixture again with salt and pepper and pour into a 9 x 12 baking dish.
5. Bake in the oven until browned on top and hot in the center, about 45 minutes.

Cranberry Sauce
     While there is nothing wrong with canned cranberry sauce, it is so simple to make at home that anyone can create their own. Fresh cranberry sauce is a blank canvas for you to add whatever special flavor you want such as ginger, apple, or citrus. With all the other similar savory flavors on the table you will relish in those few tart bites.

Tangerine Cranberry Sauce
Yield: 4 cups
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients
1 Tbsp grated ginger
1 cup sugar
1/4 cup maple syrup
1/4 cup tangerine juice
1/4 cup apple cider
2 12oz bags fresh cranberries
1 Tbsp lemon juice
1 Tbsp tangerine zest

Procedure
1.  In a medium sauce pot over high heat combine the ginger, sugar, maple syrup, tangerine juice, and cider. Bring to a boil and then reduce the heat to low, simmering the mixture for 5 minutes.
2. Add the cranberries and simmer for 15 minutes, until most of the berries have burst and the sauce thickens.
3. Finish by pouring in the lemon juice and zest, allow to cool and serve.

Potato
     If you are under the impression that stuffing is enough of a starch component you will hear an uproar from the entire guest list if you don't provide a heaping bowl of creamy mashed potatoes. These silky smooth potatoes will be good enough for even the pickiest of guests. It may not be the most glamorous item at the dinner table, but there is no doubt that our classic mashed potatoes will make it worth loosening a few notches in the belt.

Classic Creamy Mashed Potatoes
Yield: 10 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
3 lbs Yukon gold potatoes, peeled and diced
2 Tbsp salt
1 cup whole milk
1/2 cup heavy cream
8 Tbsp (1 stick) butter

Procedure
1. Peel and dice the potatoes then place into a large sauce pot and fill with enough water to cover the potatoes by one inch. Add the salt, place over high heat and bring to a boil, once boiling reduce heat slightly to prevent the pot from overflowing.
2. Cook until potatoes are tender and a fork can easily pierce through it, about 20 minutes. While cooking in a small sauce pot melt the butter over medium heat, then add the milk and cream and bring to a simmer.
3. Once tender drain the potatoes in a colander then pour back into the hot pot to draw out the excess moisture.
4.  Mash the potatoes using a a stand mixer or a ricer to achieve the smoothest consistency and slowly pour in the hot milk mixture. Season with salt and pepper and serve.

Green Vegetable
     It's the inevitable moment of the meal that all of your guests under the age of 12 are dreading. And as if green vegetables weren't enough, we at RMR have decided to make the adorable little cabbage that has been the arch enemy of children for centuries: the Brussels Sprout. Now before you stop reading and go open a can of green beans, hear us out; Brussels Sprouts can be one of the most delicious vegetable side dishes if prepared the right way; and the right way is exactly what you are going to get if you follow our simple, yet simply divine recipe.

Roasted Brussels Sprouts with Bacon
Yield: 8-10 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
5 slices bacon, diced
2 lbs Brussels sprouts, cleaned and halved
1 small onion, diced
1 Tbsp salt
1 tsp pepper
1 Tbsp sugar
2 Tbsp apple cider vinegar

Procedure
1. Starting with a large cold saute pan add the diced bacon and render out the fat over medium heat until browned and crispy. Remove the bacon with a slotted spoon and hold for later use.
2. Return the pan of bacon fat to high heat and add the brussels sprouts. Cook for 5 minutes, tossing occasionally to achieve a browned exterior on all sides.
3. Add the onions and season with the salt, pepper, and sugar. Toss to coat evenly and cook for another 2-3 minutes on medium heat.
4. Add the vinegar and reduce the heat to low, simmering for 5 minutes or until the brussels sprouts are tender.Add the bacon back to the pan, taste for seasoning and serve.

Happy Thanksgiving Everyone 

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Pumpkin countdown #4

Pumpkin Spice Cupcakes 
Yield: 12
Prep time: 15 minutes
Cook time: 25 minutes
Cooling time: 1 hour




        Happy Halloween everybody. As the final installment of our pumpkin countdown we wanted to give you a sweet treat with no tricks. Our pumpkin cupcakes are full of flavor but not dense like pumpkin bread, we balance sweetness with the classic autumn spices, and top them with a tangy cream cheese frosting. Preset them at your costume party and no one will be disappointed.

Ingredients
1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground clove
1/2 tsp ground allspice
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 cup butter, melted
3 eggs
1 cup pumpkin puree

Procedure
1. Preheat the oven to 350 degrees F. In a large mixing bowl combine the flour, baking soda, baking powder,salt,  and all the seasonings.
2. In the bowl of a stand mixer fitted with the whisk attachment combine the brown and white sugar. Pour in the melted butter and whisk on medium speed until sugar is fully incorporated, about 1 minute.
3. With the mixer on medium speed add the eggs in one at a time, fully incorporating each before adding the next . After all the eggs are fully incorporated add the pumpkin and whisk 1 more minutes.
4. Turn the mixer to low speed and slowly add in the flour mixture. Whisk until the flour is fully incorporated, about 2-3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula, incorporating any flour left on the edges.
5. Line a 12-well muffin tin with paper liners and divide all the batter evenly among each well. Place on the middle rack of the oven and bake for 12 minutes. Now rotate the pan 180 degrees and cook until a toothpick inserted in the center comes out clean, another 10-15 minutes.
6. Remove the cupcake pan from the oven and allow to cool for 10 minutes until able to handle. Now remove the cupcakes from the pan and allow to cool fully, at least 1 hour, before frosting.

Pumpkin Cream Cheese Frosting
Yield: 2 cups
Prep time: 10 minutes

Ingredients
3/4 cup cream cheese
5 Tbsp butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup pumpkin puree

Procedure
1. Place the cream cheese in the mixing bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1 minute to soften the cream cheese.
2. Add in the softened butter 1 tablespoon at a time until all is well incorporated. Reduce the speed to low and slowly add in the powdered sugar, whisking until well incorporated and smooth.
3. Scrape down the sides of the bowl with a rubber spatula and return the mixer to medium speed. Add in the vanilla, cinnamon, and pumpkin mixing until just combined about 1 minute.


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Pumpkin Countdown #3

Pumpkin Risotto 
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 45 minutes




     Creamy, rich, and luxurious risotto is a dish many people only enjoy in restaurants, but with a few simple techniques this classic can be created at home. This pumpkin risotto features the star ingredient in two ways by using roasted diced pumpkin  and puree. It is finished with nutty Parmesan cheese and sage butter to give it its prized silky texture and the taste of autumn.

      Risotto is made with Arborio rice which is an Italian short grain rice with a very high starch content. The basic ratio for using Arborio rice and creating risotto is 1 part rice to 4 parts liquid. The liquid is added slowly as the rice is constantly stirred with a wooden spoon to draw out the starch and create the creamy texture. Arborio should not be overcooked into a gluey texture though. The final product should have a thickness but also flow freely and the rice should be cooked through but still have a slight chew to it. The best way to test for consistency is to draw the spoon along the bottom of the pan, if the rice slowly flows back into the empty space it is perfect if it stays in place then add a little liquid to loosen it. With a little practice risotto will be on your dinner menu every week.

Ingredients
1 Tbsp Veg oil
1 medium onion, 1 cup diced
1 Tbsp garlic, minced
1 cup Arborio rice
1/2 cup pumpkin puree
4 cups Chicken stock or Vegetable stock
2 cups fresh pumpkin, peeled and 1/2 inch dice
1 Tbsp salt
1 tsp ground pepper
4 Tbsp butter
1 Tbsp fresh sage, minced
1/2 cup grated Parmesan

Procedure
1. Begin by preheating your oven to 400 degrees F. Then pour the oil into a deep saute pan and heat it oven medium heat. In a sauce pot add the stock and bring it to a simmer over medium heat.
2. Once the oil is hot add the onions to the pan and saute until they have slightly turned golden and become fragrant, about five minutes. Then add the garlic and cook another 30 seconds
3. Add the rice to the pan and stir to combine with the aromatics and oil. Toast the rice for 2-3 minutes until it gives off a nutty aroma.
4. Add the puree,1 cup of the hot stock,and the salt and pepper to the pan, stir to incorporate. Now that the first batch of liquid is in it is time for patient stirring. Keep the rice moving slowly to release the starch and absorb the liquid, cook until all the liquid is absorbed then add in another cup of liquid and continue until all the stock is gone.
5. After adding the first batch of liquid take the diced pumpkin and toss it in one tablespoon of vegetable oil. Lay it out in an even layer on a baking sheet and roast in the oven for about 30 minutes. The pumpkin should be done about the same time as the rice.
6. By now the third batch of liquid should be ready to go in. In a separate small saute pan add the butter and melt it over medium heat. Once melted cook it for an additional 2-3 minutes until it begins to turn dark gold, add the sage and turn off the heat. Set aside for using at the end of the dish.
7. Once all of the stock has been incorporated into the rice it should appear creamy and thick. To finish the dish stir in the roasted pumpkin and the freshly grated cheese. Turn off the heat and add the sage butter, taste for seasoning and serve.

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