TEAM TASTING TABLE S TO KICK OFF THE HOLIDAY SEASON, TEAM TASTING TABLE PARTNERED WITH THE MAKERS OF BAILEYS ORIGINAL IRISH CREAM TO HOST A CASUAL FRIENDSGIVING GET-TOGETHER, FEATURING A MENU OF EASY-TO-MAKE FALL FAVORITES SELECTED FROM TASTING TABLE S CHEFS RECIPES EDITION. FOR A FRIENDSGIVING FEAST OF YOUR OWN, PRINT OUT THIS MENU, CALL UP YOUR CLOSEST FRIENDS AND START CELEBRATING. WITH GOOD FOOD AND GOOD COMPANY, ENTERTAINING IS EFFORTLESS. Enjoy! MAIN COURSE cast-iron chicken with caramelized shallots and sherry pan sauce page 3 SIDES brussels sprouts with brown butter and sage page 5 glazed butternut squash with goat cheese, apples and pumpkin-seed vinaigrette page 6 crispy cauliflower with lemon and mint page 7 bacon-cheddar biscuits page 8 DESSERT olive oil pound cake with glazed apples page 9 PLUS, SPONSORED RECIPES BY BAILEYS autumn appreciation cocktail * page 2 baileys pumpkin pie * page 10 *These recipes contain no more than 0.6 fl. oz. of alcohol per serving. PLEASE DRINK RESPONSIBLY. BAILEYS Irish Cream Liqueur. 17% Alc/Vol. 2011 R & A Bailey & Co. Imported by Paddington, Ltd., Norwalk, CT.
TM Autumn Appreciation COCKTAIL MAKES ONE DRINK 1 ounce baileys original irish cream 1 ounce vodka 2 ounces espresso caramel INGREDIENTS PREPARATION 1. Swirl caramel around the inside of a martini glass and put to side. 2. Pour Baileys Original Irish Cream, vodka, ice and espresso into a shaker and shake until very frothy. 3. Strain into caramel-swirled martini glass, making sure that the foam is on top to make it look like a cappuccino. Using a spoon while pouring helps keep the foam on top.
MAIN COURSE Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce This recipe originally appeared in Tasting New York City Edition. RECIPE ADAPTED FROM THE NEW BROOKLYN COOKBOOK (WILLIAM MORROW) Makes 4 servings 10 shallots, peeled 2 sliced and 8 whole 1 large yellow onion, sliced two 2- to 3-pound organic or amish chickens (see note) 3 tablespoons extra-virgin olive oil 2 cups dry white wine 1½ quarts (6 cups) homemade chicken stock or low-sodium chicken broth 1 bay leaf 8 fresh thyme sprigs, divided coarse salt and freshly ground black pepper 10 tablespoons (1¼ sticks) unsalted butter, divided 4 teaspoons vegetable oil, divided ½ cup sherry vinegar 1. Preheat the oven to 425. 2. To make the jus, combine the 2 sliced shallots, onion and reserved chicken bones on a rimmed baking sheet. Toss with the olive oil. Roast, stirring every 10 minutes, until all the ingredients are browned, about 30 minutes. Remove the bones from the baking sheet, leaving any fat behind, and transfer the contents of the baking sheet to a large stockpot over medium-high heat. Add the wine and cook until it is reduced by three-quarters. Add the stock, bay leaf and 3 sprigs of thyme. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes. Strain the jus through a fine-mesh strainer. Refrigerate until chilled, then skim the fat and reserve the jus. 3. Place the 8 whole shallots in an 8-by-8- inch baking pan. Season with salt and pepper, add 2 tablespoons of the butter and pour in ¹ cup water. Cover with aluminum foil and roast for 20 minutes. Uncover and roast for 15 minutes longer or until the shallots are tender and golden. Set the pan aside. Continued on next page PAGE 3
4. To roast the chickens, place two 9-inch seasoned cast-iron skillets in the oven for 15 minutes. Season the chickens generously on both sides with salt and pepper. When the skillets are hot, carefully remove them from the oven and add 2 teaspoons of the vegetable oil to each skillet. Place 2 chicken halves in each skillet, skin side down. Roast for about 30 minutes, checking often, until the juices from the thigh run clear. 5. Remove the skillets from the oven and pour off any fat. Turn the chicken halves over, skin side up, and deglaze each pan with ¼ cup of the sherry vinegar, scraping the bottom to release any browned bits. Add 4 tablespoons of the butter, ¼ cup of the reserved chicken jus and 4 shallots to each pan. Return to the oven and roast for 3 minutes. 6. To serve, place a chicken half, 2 shallots and a bit of the pan sauce on each plate. Garnish with the remaining 5 thyme sprigs. Note: Ask your butcher to bone out the chickens and cut them in half, leaving leg and wing bones intact. Make sure to reserve the other bones for the jus. PAGE 4
SIDE Brussels Sprouts with Brown Butter and Sage This recipe originally appeared in Tasting Chefs Recipes Edition. Recipe adapted from David Carrier, Kith & Kin, Chicago Makes 4 servings 1 pound brussels sprouts, trimmed and quartered with root end left intact 1 stick unsalted butter 1 large egg yolk 1 tablespoon sherry vinegar salt and freshly ground pepper vegetable oil, for frying 12 fresh sage leaves 1. Prepare an ice bath. In a large stockpot, bring 4 quarts of salted water to a boil. Working in batches, blanch the Brussels sprouts until tender, about 3 to 5 minutes per batch, then transfer to the ice bath. When all the Brussels sprouts have been blanched, strain them in a colander and set aside. 2. In a skillet, heat the butter over medium heat, swirling occasionally, until deep golden, about 5 minutes. Remove the butter from the heat and let cool slightly. 3. In a small bowl, whisk the egg yolk with the vinegar and 1 teaspoon water. Slowly whisk in the warm brown butter and season with salt and pepper. Cover the bowl and set aside in a warm place. 4. Heat about 1 inch of vegetable oil in a skillet over medium heat until the oil reaches 300. Fry the sage leaves until crisp, then transfer to paper towels to drain. 5. Drain all but 1 tablespoon of the oil from the skillet and return it to the stove. Heat the oil until nearly smoking, then add the Brussels sprouts cut side down. Sear the Brussels sprouts over medium-high heat until golden, about 2 to 3 minutes per side. Season with salt and pepper and transfer to a serving dish. Whisk the brown-butter sauce and pour over the sprouts. Garnish with the fried sage and serve immediately. PAGE 5
SIDE Glazed Butternut Squash with Goat Cheese, Apples and Pumpkin-Seed Vinaigrette This recipe originally appeared in Tasting Chefs Recipes Edition. Recipe adapted from Shawn McClain, Sage Restaurant, Las Vegas Makes 4 to 6 servings 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes 1 cup apple cider 2 tablespoons unsalted butter, cut into t-inch cubes salt and freshly ground black pepper r cup extra-virgin olive oil 2 tablespoons raw pumpkin seeds 3 tablespoons apple cider vinegar 1 small shallot, minced (about 2 tablespoons) 1 medium honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup) 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped celery leaves 2 ounces aged goat cheese 1. Preheat the oven to 350 and position a rack in the center. In a large oven-proof skillet, combine the butternut squash with the cider and butter and cook over high heat until the cider begins to boil and the butter melts, about 3 minutes. Season with a generous pinch of salt, transfer to the oven and bake until the squash is tender, about 18 minutes. 2. Return the skillet to the stovetop and cook the squash over medium heat, basting occasionally with the remaining liquid, until well glazed and the liquid has nearly evaporated, about 8 minutes. Season to taste with salt and pepper. 3. Meanwhile, make the vinaigrette: In a small skillet, warm the olive oil over medium heat. Add the pumpkin seeds and toast for 1 minute. Remove the skillet from the heat and add the cider vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm. 4. In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette. 5. Transfer the squash to a serving dish and shave the goat cheese over the top. Garnish with the apple mixture and spoon the remaining vinaigrette over the squash. Serve immediately. PAGE 6
SIDE Crispy Cauliflower with Lemon and Mint This recipe originally appeared in Tasting Chefs Recipes Edition. Recipe adapted from Bruce Binn, Thermidor, San Francisco Makes 4 servings 1 medium head cauliflower (about 1 pound), trimmed and cut into small florets 4 tablespoons extra-virgin olive oil, divided salt 1½ tablespoons fresh lemon juice r teaspoon red pepper flakes 4 mint leaves, torn 1. Preheat the oven to 400. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden-brown, about 15 minutes. Remove from the oven and let cool completely. 2. In a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes. 3. In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately. PAGE 7
SIDE Bacon-Cheddar Biscuits This recipe originally appeared in Tasting Chefs Recipes Edition. Recipe adapted from Pig: King of the Southern Table (Wiley) Makes About 18 biscuits 2 cups all-purpose flour 2 tablespoons baking powder ½ teaspoon salt ¹ teaspoon cayenne R cup chilled lard, cut into small cubes, plus more for greasing baking sheet ½ pound sliced applewood-smoked bacon, cooked until crisp and crumbled ½ pound extra-sharp cheddar cheese, grated 1 cup milk 1. Preheat the oven to 425. Lightly grease a large baking sheet and set aside. 2. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Add the lard by cutting it into the flour with a pastry blender (or two knives) until the mixture resembles wet sand. Add the bacon, cheese and milk and stir until the dry ingredients are just moistened. 3. Transfer the dough to a lightly floured surface and knead 4 to 5 times--no more or the biscuits will become tough. Gently pat the dough into a round about ½ inch thick, and cut out rounds with a 2-inchround biscuit cutter. Pat the scraps together and repeat. 4. Arrange the biscuits on the prepared baking sheet about ½ inch apart and bake in the upper third of the oven until goldenbrown, about 12 to 15 minutes. Serve warm, or let cool and store in an airtight container for up to 2 weeks. PAGE 8
DESSERT Olive Oil Pound Cake with Glazed Apples This recipe originally appeared in Tasting Chefs Recipes Edition. Recipe adapted from Stephanie Prida, Balsan, Chicago Makes 8 servings 3 cups all-purpose flour 1½ tablespoons baking powder ½ teaspoon salt 4 large eggs 1¼ cups sugar zest of 2 lemons (about 2 tablespoons) 1½ cups extra-virgin olive oil S cup whole milk R cup brandy R cup fresh orange juice (from about 1 medium orange) glazed apples (recipe follows) 1 cup walnuts, toasted Glazed Apples 1 cup sugar T cup water 4 honeycrisp apples--peeled, cored and cut into T-inch slices (about 4 cups) ½ cup apple cider ½ cup calvados 1. Preheat the oven to 325 and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray. 2. Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined. 3. Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden-brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely. 4. While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes. 5. Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately. PAGE 9
TM Baileys Pumpkin Pie DESSERT 1 pre-made pie crust 3 eggs 1½ cups canned pumpkin ¾ cup brown sugar ½ teaspoon cinnamon ½ cup heavy cream ½ cup baileys original irish cream Baileys Whipped Cream 1 pint heavy whipping cream 2 oz. baileys original irish cream Using a chilled bowl and an electric mixer, whip the cream and Baileys until cream reaches desired consistency (usually when small peaks form). Enjoy! 1. Preheat the oven to 350. 2. Beat the pumpkin and eggs in a medium bowl until creamy. 3. Beat in the brown sugar and cinnamon until smooth. 4. Add the whipping cream and Baileys and beat until thoroughly combined. 5. Pour the pumpkin mixture into the piecrust. 6. Bake for 40 to 50 minutes or until a toothpick or knife inserted comes out clean. (If piecrust edges get too brown during baking, cover with aluminum foil.) 7. Serve at room temperature or slightly chilled. PAGE 10