By Daily Mail (U.S.) | Created at 2024-11-27 18:42:01 | Updated at 2024-11-27 20:52:33
2 hours ago
John DeLucie is one of New York City’s top chefs. He co-founded The Waverly Inn, which quickly became a favorite among celebrities, critics and local foodies. He has since opened a series of NYC restaurants, including The Lion, Ainslie, Empire Diner and, his newest endeavor, Ambra.
Thanksgiving, above all else, is a time to connect with loved ones. But so often nowadays, the pressure of producing the perfect meal outweighs the joy of the holiday, especially for the person responsible for most of the cooking.
I've faced countless high-pressure situations in the culinary industry, from cooking for celebrities to starting several elite New York City restaurants from scratch. But even as a highly experienced chef, not much is as stressful as hosting a Holiday gathering, especially one centered entirely around food.
I know how stressful it can be to juggle a million dishes in the kitchen, never mind trying to pour wine and entertain guests simultaneously. So, here are my top tips and tricks to find enjoyment in cultivating a restaurant-quality Thanksgiving dinner at home, without breaking the bank on fancy ingredients...
I've faced countless high-pressure situations in the culinary industry, from cooking for celebrities to starting multiple elite New York City restaurants from scratch. (Pictured: John with actress Sarah Jessica Parker at his newest restaurant, Ambra).
But, even as a highly experienced chef, not much is as stressful as hosting a Holiday gathering, especially one centered entirely around food.
Here are my top tips and tricks to find enjoyment in cultivating a restaurant-quality Thanksgiving dinner at home, without breaking the bank on fancy ingredients...
1. Set yourself up for success
Thanksgiving is as much about connection as it is about food.
Begin the gathering with a Champagne or prosecco toast, thanking everyone for being part of the day. I recommend Mionetto Prosecco, it’s dry and refreshing with subtle floral and fruity notes (and it’s only $12).
Personally, I also like to prepare a list of what needs to be done in advance, and then I assign specific ‘prep blocks’ to my guests upon arrival to make them feel involved (and to keep myself organized).
Many hands make light work, so whether it is cutting veggies, making stuffing, or simply stirring the gravy, the best tactic is to divide and conquer wherever possible.
2. The bird’s the word
The Thanksgiving turkey is the star of the show, so give it the preparation time it deserves. Dry brine the turkey 24- to 48 hours ahead. Trust me, it’s worth it.
Dry brining is much easier than wet brining, which requires the entire turkey to be submerged in liquid. I dry brine by thoroughly rubbing a mix of rosemary and kosher salt all over the bird and then refrigerating it.
Then, infuse softened butter with sprigs of fresh sage and thyme, adding lemon zest as you stir the mixture in a saucepan over low heat with a splash of water. Let this simmer for 45 minutes and then, once it has started to cool, strain the butter (now beautifully scented) and rub it under the turkey skin.
The perfect wine pairing for turkey prepared this way is a classic Pinot Noir — light enough for the meat, yet flavorful enough to complement the herbs. For an inexpensive option, try the Joseph Carr Josh Cellars Pinot Noir, which is often under $15.
I prepare a list of what needs to be done in advance, and then I assign specific ‘prep blocks’ to my guests upon arrival to make them feel involved (and to keep myself organized).
Many hands make light work, so whether it is cutting veggies, making stuffing, or simply stirring gravy, the best tactic is to divide and conquer wherever possible.
3. Show-stopping veggies
I always include a show-stopping veggie dish. My go to? Charred Brussels sprouts with pancetta and a balsamic glaze.
This dish pairs perfectly with a dry Riesling or Sauvignon Blanc to balance the richness of this dish. The Little Sheep Sauvignon Blanc from New Zealand is a great option and costs just $12.
Charred Brussels sprouts with pancetta and balsamic
Ingredients:
1 lb (450 g) Brussels sprouts, trimmed and halved
4 oz (115 g) pancetta, diced
2 tbsp olive oil
2 cloves garlic, minced
2–3 tsp aged balsamic vinegar (plus more for drizzling)
Salt and freshly ground black pepper, to taste
1. Prepare the sprouts
Rinse, trim, halve and pat dry for better caramelization.
2. Cook the pancetta
Heat a large skillet over medium heat. Add the raw diced pancetta and cook until crispy, about 5–7 minutes. Remove with a slotted spoon, leaving the rendered fat in the skillet.
3. Sear the sprouts
Add olive oil to the skillet. Arrange Brussels sprouts cut-side down in a single layer. Let them sear without stirring for 4–5 minutes until the cut side is deeply browned.
4. Glaze with aged balsamic
Flip the sprouts and lower the heat. Stir in the minced garlic and let it sauté for 1 minute. Add 2–3 teaspoons of aged balsamic vinegar, tossing to coat evenly. Allow the vinegar to reduce slightly, enhancing its sweetness.
5. Combine and serve
Return the crispy pancetta to the skillet and toss to combine. Season with salt and pepper to taste. Drizzle with more aged balsamic vinegar just before serving.
Roasted rainbow carrots (yellow, purple, orange and white carrots) with goat cheese and pine nuts is another great option.
For this dish, roast the carrots for about 30 minutes, drizzled with olive oil, and sprinkled with salt and pepper. To serve, garnish the carrots with pine nuts and combine the goat cheese with the zest of an orange alongside. This dish will wow your guests, but only involves a handful of ingredients and makes for a colorful and tasty addition to the Thanksgiving spread.
A butternut squash purée with pomegranate seeds and brown butter is another example of an impressive side dish that is actually easy and low maintenance.
Roasted butternut squash with pomegranate and pine nuts
A butternut squash puree with pomegranate seeds and brown butter is another example of an impressive side dish, that is actually easy and low maintenance.
Ingredients:
1 medium butternut squash, peeled, seeded and cubed (about 1-inch pieces)
2 tbsp olive oil
1 tsp ground cinnamon
Salt and freshly ground black pepper, to taste
1/4 cup pomegranate seeds
2 tbsp toasted pine nuts
1 tbsp honey or maple syrup (optional, for added sweetness)
1. Prepare the squash
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the cubed butternut squash with olive oil, cinnamon, a pinch of cumin (optional), salt and pepper until well coated.
2. Roast the squash
Spread the squash cubes in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
3. Toast the pine nuts
While the squash roasts, toast the pine nuts in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 2–3 minutes. Remove from the heat and set aside.
4. Assemble the dish
Transfer the roasted squash to a serving platter. Drizzle with honey or maple syrup if desired. Sprinkle with pomegranate seeds and the toasted pine nuts.
4. It’s all gravy!
My hack for crafting a prefect gravy that is rich in taste and low in effort is to slow-roast turkey wings for about three hours to make a deep, caramelized stock. This method means that no part of the turkey is wasted.
After the bird is roasted, pull the wings off and throw them in a pot with finely chopped carrot, onion and celery (about a cup each). Then add water and simmer for about an hour. Finally, add about three tablespoons of flour to thicken and simmer for a further two minutes while constantly stirring.
The secret ingredient: A splash of Marsala or sherry for depth. Holland House Marsala cooking wine costs just $5, or a bottle of Cribari Marsala from Sicily costs $6.95.
If that’s all too much, there’s always Gravy Master!
Roasted rainbow carrots (yellow, purple, orange and white carrots) with goat cheese and pine nuts are another great option.
For this, roast the carrots for about 30 minutes, drizzled with olive oil, and sprinkled with salt and pepper.
5. Forget the marshmallows
Ditch the candied yams for something more elegant and elevated by whipping your sweet potatoes with browned butter and a drizzle of miso-maple glaze, which is simply equal parts miso paste ($4), rice vinegar and maple syrup whisked together — it’s an umami-packed revelation.
This appears far more sophisticated than your typical marshmallow-covered casserole but requires around the same number of ingredients: sweet potatoes, butter, miso, rice vinegar, and maple syrup.
Pair this dish with a medium-bodied white like a Viognier, which handles the dish’s sweet-savory vibe beautifully. A bottle of Lismore ‘The Age of Grace’ Viognier costs $24.
6. Set a beautiful table
A thoughtfully curated table sets the tone. I lean into textures: linen napkins, rustic chargers and foraged greenery like eucalyptus or rosemary sprigs at each setting.
Tablescaping doesn’t have to be expensive, you can pick up seasonal greenery from a local farmer’s market and find all the essential tableware to set the scene online.
Invest in some nice napkin rings, they’ll last you forever and never fail to add a touch of elegance to place settings.
Tablescaping doesn’t have to be expensive, you can pick up seasonal greenery from a local farmer’s market and find all the essential tableware to set the scene on Amazon.
7. The bread and butter
Instead of store-bought rolls, I bake a focaccia dotted with olives and rosemary. It’s impressive but shockingly easy, the only real skill you need is patience. Plus the focaccia serves a second purpose when left to become stale: it becomes delicious stuffing.
Keep some of the homemade bread to serve fresh, and let the rest go hard and dry out so you can turn it into perfectly flavorful stuffing.
For the stuffing, melt a cup of butter in a pan with a finely chopped onion and a couple of chopped celery stalks. Then cut your stale bread into cubes and season with salt, pepper, sage and thyme. Combine the two mixtures and add your stock of choice (just enough to cover the mixture). Bake for about an hour, or until golden brown and crisp on top.
If the bread you use for stuffing is too fluffy and fresh, it will make for a soggy side dish. So, whether you are using homemade focaccia or a store-bought white loaf, just make sure you leave it out to become stale.
I always include a show-stopping veggie dish. My go to? Charred Brussels sprouts with pancetta and a balsamic glaze.
8. Dessert first
My six-year-old approves of dessert as a 'feature' moment. I love mini pumpkin pots de crème served with gingersnap cookies. They’re small enough that people go for seconds. Pair with a rich, nutty Tawny Port or Moscato d’Asti, and the combination will bring the perfect sweetness to end the meal.
And while my son might love to bake pumpkin pie, he’s not so keen on eating it. So don’t be scared to ditch traditional desserts and bake something your group enjoys instead. I like chocolate, so that’s what I want for dessert regardless of the occasion.
Simple Pumpkin Pots de Crème
Ingredients (serves 6):
1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
1/2 cup (120 g) canned pumpkin purée (not pumpkin pie filling)
1/3 cup (70 g) granulated sugar
1/4 cup (55 g) light brown sugar, packed
5 large egg yolks
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
Pinch of salt
For garnish:
Whipped cream
Crushed gingersnap cookies or a sprinkle of cinnamon
1. Preheat oven
Preheat your oven to 325°F (160°C). Arrange 6 small ramekins (4–6 oz each) in a deep baking dish or roasting pan.
2. Make the custard base
In a medium saucepan, combine the heavy cream, milk and pumpkin purée. Heat over medium-low until just warm — do not boil. Remove from heat.
3. Whisk the yolks and sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar and brown sugar until smooth. Slowly add the warm cream mixture, whisking constantly to temper the eggs. Stir in the vanilla, cinnamon, nutmeg, ginger (if using) and salt.
4. Strain the mixture
Pour the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. Fill the ramekins
Divide the custard evenly among the ramekins. Pour hot water into the baking dish, creating a water bath that reaches halfway up the sides of the ramekins.
6. Bake
Carefully transfer the dish to the oven. Bake for 30–40 minutes, or until the edges are set but the centers still jiggle slightly when shaken.
7. Cool and chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
8. Garnish and Serve
Just before serving, top with whipped cream and crushed gingersnap cookies or a sprinkle of cinnamon.
9. Neither shaken nor stirred
My family typically sticks to Champagne, prosecco or wine for the festive season. But, if your guests prefer cocktails, try batch-making one cocktail to avoid the hassle of mixing and shaking 10 different drinks.
Go for something seasonal, like a spiced apple cider sangria, which takes five minutes to throw together and requires only a handful of ingredients: red wine, apple cider, cinnamon, orange juice and some apple slices to mix in.
Stir it together in a pitcher and serve it to all your guests, it will make the gathering feel cohesive.
10. Strength in numbers
Don’t carry the weight of Thanksgiving all by yourself.
I invite guests to bring their favorite wine or a dish they love — it gives the table more personality and stories to share. And this way, you don’t have to cater to picky guests' personal desires.
Happy dining!
