Last-Minute Thanksgiving Recipes

by jadams

Eat & Drink

We like to think a Robb Vices box is a helpful tool for getting creative in the kitchen any time of year.

It’s particularly helpful to be a member at the holidays. From garnishes by Melissa’s Produce to that pie plate from Emile Henry, from the bottle of Italian porter you’ve been saving to that Georg Jensen saber on your bar, you’ve hopefully got an arsenal for Thanksgiving and Christmas … with a few boxes still to come in 2018.

We wanted to step in and help. If you’re stuck on a course — maybe you need one more salad or an entire turkey idea — or you’ve got no clue what to serve in terms of cocktails … these recipes will get your creative juices flowing.

It’s our sincerest, warm wish that you find yourself surrounded by all the people that make you most thankful this year.

We are thankful to have you as our member.

 

 

COCKTAIL COURSE:

— THE GIN BIJOU — 

1.5 oz. Alkkemist Gin

3/4 oz. Green Chartreuse

1 oz. sweet vermouth

2 dashes orange bitters

Method: In a mixing tin with ice, add all ingredients. Stir till well chilled. Strain into a beautiful, chilled coupe or Martini glass.

Image courtesy of Imbibe Magazine

 

SALAD COURSE

— PEAR & FENNEL SALAD WITH STAR ANISE DRESSING — 

For salad, toss sliced pear, sliced fennel, and sliced radicchio together

For Dressing:

1/3 cup freshly squeezed orange juice (Grab that Alessi juicer)

1 teaspoon sugar

1 teaspoon ground star anise, from Melissa’s Produce (use coffee grinder or mortar and pestle)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup extra virgin olive oil

Method: whisk dressing together, toss over salad just before serving. This recipe leaves plenty of room for experimentation, by adding herbs, nuts and fruit.

 

MAIN COURSE: 

TEA FORTE “TEA BRINED” TURKEY

**You’ll find this recipe written out here. We’ve included your ingredients here, with a few lovely substitutions to kick it up a notch, from using your African Solstice as the tea for brining to throwing in a little Kozlik’s mustard.

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)

Zest (in wide strips) and juice of 5 oranges

Kosher salt

1 cup sugar

12 African Solstice tea bags from your Tea Forté edition

4 bay leaves

6 cloves

12 peppercorns

1 cup bourbon

2 sticks unsalted butter, softened

2 tablespoons honey

3 tablespoons dijon mustard

3 tablespoons Kozlik’s mustard

 

DESSERT COURSE:

— GRILLED PINEAPPLE WITH ICE CREAM & RUM SAUCE —

1 (3 to 4 pound) pineapple

2 teaspoons butter

1/4 cup brown sugar

1/4 cup Clement VSOP rhum agricole

1 pint light vanilla ice cream

Method:

Break the pineapple down to 8 large rings, cored in the center. Set aside. Heat a large grill pan and spray with extra virgin olive oil. Grill pineapple rings till nicely charred on both sides.

Heat the butter, sugar and rum in a saucepan over low to medium heat, stirring till the sugar dissolves. Let cook just below a simmer for another 4 to 5 minutes. Set aside to cool to room temperature.

To serve, place a pineapple ring on a plate, top with a scoop of vanilla and drizzle rum sauce over top.

 

Need to restock your favorite Robb Vices products?

Check out www.VicesReserve.com for our vault full of past goods and entire boxes.  Use your code: vicesmember


Apply to be a member!