Thanksgiving is a busy time of year at the Biltmore Estate in Asheville. And thanks to an archival cookbook, we also know a bit about what the Vanderbilts chose to do for their Thanksgiving meals, at least in 1904. Lori Garst is Associate Curator at Biltmore Estate. She sat down with WCQS's Jeremy Loeb to talk about it.
Below you'll find the full interview with Lori Garst, as well as modern recipes created by Chef Spencer Hilgeman that are inspired by the 1904 menu book.
Appetizer: Oysters on the 1/2 Shell with a Holiday Sauce Trio
https://www.youtube.com/watch?v=2E2F0ihpLAg&feature=youtu.be
Oyster Shucking Tips: Be sure to us a folded towel to protect your hand. When using the shucker, rather than pushing hard, jiggle it like a key to pop the hinge of the oysters. Once open, be sure to remove the muscle from the bottom of the shell for easy eating.
Cocktail Sauce
½ Cup Ketchup
2 TBSP Prepared Horseradish
1 TBSP Worcestershire Sauce
Charred Onion Relish
5 Green Onions, charred or lightly sautéed and chopped
2 TBSP Chopped Parsley
½ Jalapeno, thinly sliced
2 TBSP White Balsamic Vinegar
3 TSP Olive Oil
2 TSP Salt
1 TSP Ground Pepper
Biltmore Sparkling Mignonette
2 TBSP Chopped Parsley
1 TBSP Mirin
1 Shallot, sliced
2 TBSP Champagne Vinaigrette
1 TBSP Honey
2 TSP Salt
1 TSP Ground Pepper
¼ Cup Biltmore Brut Sparkling Wine
Combine ingredients for each sauce into separate bowls, allowing mignonette to sit for two hours. Top a platter of oysters with any or all of the three holiday sauces and enjoy.
Entree: Blood Orange Roast Turkey with Heirloom Potatoes
https://www.youtube.com/watch?v=PVpdWPnvA3Q&feature=youtu.be
Blood Orange Glaze
2 Cups Biltmore Century Red Wine
2 Cups Blood Orange Juice
1 Cup Sugar
2 TBSP Honey
Bring to a boil, then reduce to a simmer until a light syrup consistency.
Compound Butter
1 Pound Unsalted Butter
2 TBSP Chopped Herbs (Parsley, Thyme, Chives)
3 TBSP Chopped Shallots
Zest of 3 Blood Oranges
3 TBSP Kosher Salt
1 TBSP Ground Black Pepper
Combine all ingredients and mix. Separate the skin from the breast and stuff the compound butter underneath. Spread out evenly and roast uncovered at 375F for 1 ½ -2 hours or until the internal temperatures reaches 165F.
Allow turkey to rest before applying blood orange glaze.
Herb Roasted Heirloom Potatoes
2 Pounds Baby Heirloom Potatoes
3 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
3 TBSP Chopped Garlic
2 Shallots Sliced
3 TBSP Olive Oil
2 TBSP Kosher Salt
1 TBSP Ground Pepper
Combine all ingredients, ensuring the oil coats everything. Place on small baking sheet and bake for 30-45 minutes at 350F, or until potatoes are tender.
Dessert: Apple and Currant Mince Pie with White Cheddar Crust
Mince Pie Dough
3 cups AP flour
½ Pound Butter, chopped and chilled
½ Cup Water
1 ½ TSP Salt
2 TBSP Sugar
½ Cup Shredded White Cheddar
Combine all ingredients except water and knead until butter is incorporated into the flour. Add water and continue to knead. Wrap in plastic wrap and allow to rest in the refrigerator for at least 2 hours.
Mince Pie Filling
6-7 Granny Smith Apples
2 Cups Dried Currants
1/8 TSP Ginger
¼ TSP Nutmeg
¼ TSP Ground Cinnamon
2 Bay Leaves
1 Cup Light Brown Sugar
2 TBSP Honey
1 Cup Apple Cider
In a medium pot, combine all ingredients and bring to a boil. Reduce heat and simmer until apples are soft and apple cider has reduced. Allow to cool to at least room temperature.
Mince Pie Finish
Roll out the pie dough large enough to cut two circles 1-2 inches larger than your pie pan. Cut out 2 circles with a knife. Place one in the bottom of your pie pan and trim off any excess. “Blind Bake” in oven for 15 minutes or until crust is very light brown on the edges. Remove and cool.
Fill bottom crust with pie filling. Place other dough circle over the top and trim any excess. Crimp the edges with a fork, brush with egg wash (1 egg beaten) and score in the middle to allow steam to escape. Bake at 350F for 35-45 minutes or until crust is golden brown. Remove from oven, allow to cool for 30 minutes and enjoy.
