Thanksgiving Secrets – Hors d’oeuvres
Clarke’s showroom consultants are a wealth of knowledge about cooking year round, but nowhere is that more evident than in the numerous questions they field during the holiday season. With Thanksgiving quickly approaching, we thought it would be valuable to ask them for some of their go-to recipes, Thanksgiving secrets and tricks of the trade.
While the main event is still cooking, Milford Showroom Consultant Jenny Tredeau says she relies on her mom’s Mushroom Turnovers to delight the crowd. According to Jenny, these tasty appetizers “taste like fall and comfort food.” That is certainly synonymous with Thanksgiving. In addition to the delicious taste, these are wonderful because you can make them ahead of time and freeze. They reheat beautifully for Thanksgiving gatherings and other holiday parties.
Mom’s Mushroom Turnovers from Jenny Tredeau
The Mushroom Filling
3 tbsp. butter
½ inch minced mushrooms
1 large onion minced
Remove from heat and stir in these ingredients until blended:
1 tsp. salt
¼ tsp. thyme
2 tbsp. flour
For the finishing touch, add:
¼ cup sour cream
Place a dollop of filling into puff pastry square, fold over and mark off with a fork.
For pastry, you can make your favorite pie crust or puff pastry recipe or, if you’re crunched for time, there are several great options in the freezer section of your favorite grocery store.
Bake (or convection same temp) at 400 degrees for 12 minutes.
If baking after freezing, you’ll do the same 12 minutes at 400 degrees.
If you are baking enough for multiple racks, you’ll still use the same temperature, but use convection only mode.
The team at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen, is passionate about all things food and drink. To tap into their cooking and design expertise, and learn which Sub-Zero and Wolf appliances will make your next Thanksgiving a culinary delight, make an appointment to meet them and tour dozens of inspiring kitchens today.