Thanksgiving is just around the corner. If you haven’t finished your menu planning yet (or frankly haven’t even started it) that’s ok, because the chefs from Four Seasons Hotels and Resorts are here to help.
Chefs from a few of the brand’s most iconic hotels have come together to share their favorite holiday dishes, along with step-by-step recipes and instructions, so you can create a hotel-worthy dinner for your loved ones, too. Check out the recipes below to create your own culinary masterpiece.
Four Seasons Hotel George V Paris: Braised Turkey and Pumpkin Ravioli
Acclaimed chefs Simone Zanoni and Michael Bartocetti of Four Seasons Hotel George V, Paris share one of their favorite main dish recipes that’s easy to recreate at home for a perfect festive Thanksgiving dinner.
For the dough
- 550 grams flour
- 320 grams egg yolks
- Olive oil as needed
For the stuffing
- 1 turkey thigh (approx. 1.5 pounds)
- 3 onions
- 1 head of garlic
- 1 pound chicken broth
- 350 milliliters white wine
- 100 grams parmesan
- 1.5 kilograms pumpkin flesh
Directions for dough: To make the dough, mix the egg yolk and flour together until smooth. Cover and leave to rest for two hours in the fridge, then roll out using a pasta machine.
Directions for stuffing: Cut the pumpkin into large cubes, place on a baking tray, and put in the oven for one hour at 285 degrees Fahrenheit. Keep 500 grams of pumpkin and dice into small cubes. Brown in olive oil, salt, and pepper. (Use this pumpkin to garnish the dish.)
Then, move on to the turkey. Brown the turkey thigh in a frying pan, seasoning each side in a little olive oil, garlic, and rosemary, then set aside. In an oven-proof dish that is large enough to fit the turkey thigh, sweat the sliced onions over medium heat, add the golden thigh, garlic, and rosemary, and then add the white wine. Bring to the boil for five minutes and add the broth, immersing the turkey thigh. Cover and simmer for one hour. Once the thigh is cooked through and tender, remove the meat from the bones, keeping the onions and garlic. Place the remaining liquid in another saucepan and reduce.
Next, blend the turkey meat, onions, garlic, dried pumpkin, parmesan, reduced cooking liquid, salt, and pepper using a blender or food processor.
Finally, take the stuffing and place it in the rolled-out dough, sealing each ravioli piece before cooking in boiling salted water for two minutes. Put some water, a knob of butter, and rosemary in a saucepan. Add the ravioli, simmer and stir until the sauce has a creamy consistency. Serve with the seared diced pumpkin.
Four Seasons Resort O’ahu at Ko Olina: Crafting the perfect charcuterie board
Amanda Douglas, director of catering and conference services at Four Seasons Resorts O’ahu at Ko Olina, shared her tips for creating an approachable and seasonal charcuterie board that will impress your guests during your next holiday gathering.
“There really is no right or wrong way to prepare a board, it really comes down to personal preferences and a few stylized tips to arrange the items to impress your guests,” Douglas says. “Charcuterie technically refers to only a selection of cold prepared meats, but I like to think of the spread as more of a ‘choose your own adventure,’ combining a variety of other elements to balance the meats with a variety of bold flavors – from cheeses and nuts to jams and crackers.”
Follow the below instructions to create a charcuterie masterpiece.
Select your board size: Base its size on how many guests and how many items you plan to display. “Think of the board as the backdrop or palette. Use smaller bowls and cups to anchor the arrangement, especially for items such as jams, nuts, and olives,” Douglas says.
Arrange carefully: Build a base with the larger items first and then work toward the smaller-sized pieces. “Place the largest item, such as brie for example, in the center,” she adds. This will be your starting point, then place the remainder of the ingredients around it.
Go for variety: Choose a variety of meats and cheese to ensure all guests have something to enjoy. “Ideally you can select two to three of each based on the size of the spread.” Add seasonal and dried fruit, sprinkle in a variety of nuts, include one to two jams, and one or two spreads. Lastly, place crackers and sliced bread throughout the board and serve.
Four Seasons Hotel des Bergues: White Truffle Hot Chocolate
The chefs at the Four Seasons Hotel des Bergues Geneva shared their favorite dessert, a white truffle hot chocolate that promises to delight everyone at your table.
- Cocoa beans (62 percent)
- Truffle shavings
- Vanilla ice cream
- Truffle shortbreads (or another cookie option of choice)
Start by mixing the cocoa beans with warm milk until it becomes voluptuous. Pour into a cup, then infuse the cream with truffle and pour it in a siphon. Use the siphon to top the hot chocolate with an airy truffle chantilly.
Then, use two spoons to give an oval shape to the vanilla ice cream scoop and drop it delicately over the chantilly. Grate some dark chocolate over the top, add a slice of truffle, and serve hot alongside some truffle shortbreads.