Festive Season Recipes by The Westin Doha Hotel & Spa
Marhaba team went to sample The Westin Doha Hotel & Spa’s Thanksgiving Dinner at Hunter’s Grill. Chef Tyson explained each of the holiday’s specialties included in the menu – Butternut Squash Soup, Cranberry Sauce, Mom’s New England Stuffing, Pumpkin Pie. And here are his exclusive recipes.
Single pie crust (uncooked) – 1
Butternut squash or sugar pumpkin, cooked and pureed – 500 g
Evaporated milk – 350 ml
Sugar – 100 g
Brown sugar – 50 g
Cinnamon (1 teaspoon) – 5 ml
Salt (1/2 teaspoon) – 2.5 ml
Ginger (1/2 teaspoon) -2.5 ml
Nutmeg (1/4 teaspoon) – 1 ml
Cloves (1/8 teaspoon) – 0.5 ml
Lightly beaten eggs – 2
For Plating: Whipped Cream
Cooking a Squash
Cut the Butternut squash in half, lengthwise. Spoon out the seeds, being careful to remove any stringy fibres. Place halves meat-side down in a baking pan tray filled with one to two centimetre water. Bake until it feels soft all the way through when pierced with a sharp knife, this usually takes around one hour.
Allow the squash to cool, then spoon out the cooked meat and throw away the skin. Puree the cooked squash, reserving 500 g for the pie. The rest can be frozen in freezer bags (500 g per bag) for future pies.
- Preheat the oven to 220°C (425°F).
- Line a 23 cm pie plate with the single pie crust.
- Mix cooled, pureed squash, evaporated milk, sugar, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and eggs until well blended, then pour into the pie shell.
- Bake for 15 minutes, then reduce heat to 180°C (350°F) and continue baking for another 45 minutes. The pie is done when a knife inserted in the middle comes out clean. If oven does not heat evenly, turn the pie about half way through baking.
- Cool on a rack. Serve chilled, topped with sweetened whipped cream
Butternut Squash Soup
Butternut squash, peeled and seeded – 1200 g
Unsalted butter – 35 g
Medium onion, chopped – 1
Garlic cloves – 4
Chicken stock or vegetable stock – 1.5 litre
Cinnamon – 15 g
Sage leaves – 10
Salt and freshly ground black pepper
- Peel and seed Butternut squash.
** Tip: Use gloves when handling raw butternut squash as an enzyme in the flesh of butternut squash will make your hand dry.
- Cut into large chunks.
- Sweat the onions, garlic and sage in the butter at a low heat.
- Season with salt to bring out the moisture.
- When sweet, about 10 minutes, add the cinnamon and sweat for 2 more minutes.
- Add the squash.
- Add chicken or vegetable stock to ¾ the way up squash. Stir to get the onions and cinnamon off the bottom of the pan.
- Simmer till tender.
- Blend in the blender till smooth.
- Adjust seasoning and if need adjust sweetness with brown sugar.
Mom’s New England Bread Stuffing
Toast bread cubes – 1 kg
Chopped onion – 120 g
Chopped celery – 120 g
Salt and pepper – to taste
Chopped sage – 30 g
Chopped thyme – 30 g
Chopped parsley – 45 g
Melted butter – 100 g
Turkey stock – 200 ml
- Sauté the onions and celery in butter
- Cook for 5 minutes, till soft
- Add the herbs and cook for 2 more minutes
- In a bowl place the bread cubes and onion mix. Slowly add the warm turkey stock and mix continuously
- Place in a casserole dish and bake for 25 minutes till hot and lightly crisp on top
NOTE: Allow 200-225 g of stuffing for each ½ kg of poultry
Fresh Oranges – 4
Brown sugar – 150 g
Cinnamon stick – 1
Clove powder – 3 g
Salt – 2 pinch
Frozen cranberries – 400 g
- Zest and juice the oranges
- Bring the orange juice, sugar, salt, cinnamon and clove to a boil and stir until the sugar is dissolved. Add cranberries and orange zest and simmer over medium-low for about 12 minutes until the cranberries have popped and are soft.
*If you prefer your cranberry sauce extra chunky, add in another couple of tablespoons of cranberries and simmer for another minute or two.