Have you ever wondered what ingredients and spices professional chefs use at home?
FOX 5’s Holly Morris visited Poste Brasserie Chef Dennis Marron at home in Alexandria for an up-close look and for Thanksgiving turkey tips!
Cranberry Ginger Compote
• 1 Bags of fresh cranberries
• 1 cup orange juice
• ½ cup of sugar
• 1 oz. Grand Marnier
• 1oz. cider vinegar
• 2 bay leaves
• 1 cinnamon stick
• 1 cup white wine
• 2 T fresh ginger peeled and grated
Pick trough cranberries to remove any imperfect berries. Add cranberries to a pot with orange juice and sugar cook on medium heat until simmer. Then add you white wine, vinegar, Grand Marnier, bay leaves, cinnamon and ginger. Cook for twenty minutes on medium/low heat. Careful not to burn, stir often. Season with salt and white pepper to taste.
Topping- combined all ingredients to make a crumble like topping.
Preheat oven to 375. Heat cream, maple syrup and 1 cup marshmallow fluff in a medium sauce pan over low heat. Reduce by half then remove from the heat to cool. Peel and thinly slice on a mandolin your sweet potatoes, purple potatoes and butternut squash. Butter an oven safe baking dish. Layer in your potatoes and squash seasoning each layer with salt and pepper, herbs and spoon over cooled cream mixture. Continue until the dish is full. Cover with foil and bake for 40 minutes. (at this point you can remove from oven and cool to refrigerate and reheat day of) Uncover and bake another 15. Add toppings and bake an additional 10. Allow to cool slightly before serving.
WTTG FOX 5 & myfoxdc
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