Yields Two 10” Pies

 

Ingredients

For Flaky Pie Dough

  • 12 ½ oz bread flour

  • 1 tsp salt

  • 8 oz cold, unsalted butter

  • 2 ½ oz cold shortening

For Filling

  • 5 eggs

  • 3 cups cooked pumpkin puree

  • 12 oz granulated sugar

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • 3 ½ cups half and half

  • 1 pt heavy cream

  • 1 tbsp granulated sugar

Procedure

For the Flaky Pie Dough

  1. Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch the fat to the size of a hazelnut with your fingertips.

  2. Add the ice water and mix with your hands just until the dough comes together. The butter should be lumpy. Gather the dough into a ball and flatten it into a disc to help it chill faster.

  3. Cover the pie dough and allow it to rest in the refrigerator for at least 1-2 hours before using. This step is important to allow the dough to hydrate, since the flour absorbs some of the moisture. Roll the dough out so it is 1/8 inch thick and large enough so it extends about 1 inch beyond the edge of the pie pan. Use the knuckle of your right index finger and the tips of your left thumb and index finger to bend the tip of the dough into an evenly spaced fluted design. Cover the dough in the pan with baking paper and fill the shell with dried bean or pie weights. Bake the shell at 375° F until the dough is set but has not yet started to color (about 12 minutes). Let the shell cool completely and then remove the paper or plastic and bean or pie weights.

For the Pumpkin Filling

  1. Beat the eggs lightly to mix. Stir in the pumpkin puree. Mix together the first measure of granulated sugar, the salt, cinnamon, ginger and cloves. Add this to the egg mixture. Stir in the half and half. Divide the filling evenly between the pie shells.

  2. Bake at 375°F for approximately 45-50 minutes or until the filling has puffed slightly and is firm around the edges. Let the pie cool.

  3. Whip the heavy cream with the second measure of granulated sugar until stiff peaks form. Slice the pies and serve at room temperature with a large dollop of whipped cream.

 

Yields 24 rolls

Ingredients

  • 4 ½ tsp active dry yeast

  • ½ cup warm water

  • 2 cups warm milk

  • 6 tbsp shortening

  • 2 eggs

  • ¼ cup sugar

  • 7 cups all-purpose flour (3c and 4c), will need more for kneading.

  • Eggwash

Procedure

  1. Dissolve yeast in water, put in mixer add milk, shortening, eggs, sugar and 3 cups flour. Beat until smooth with dough hook. Stir in remaining flour to form dough.

  2. Knead dough for 3 minutes, then place in greased bowl and turn over once so all is greased. Cover the dough and let it rise until doubled in size. Punch down the dough to release the air and shape into rolls.

  3. Preheat oven to 350°F. Egg wash rolls and bake for about 20 minutes, or until golden brown and fluffy.

 

Ingredients

  • 4 cups winter squash (butternut, acorn, delicata), peeled, deseeded, and sliced thinly

  • 2 cups whole milk

  • 4 tbsp unsalted butter

  • Sea salt, to taste

Procedure

  1. In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender.

  2. Drain off the milk using a strainer and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days

 

Ingredients

  • 12 tbsp (1 ½ sticks) 4 small shallots, finely chopped

  • 3 garlic cloves, minced

  • 1 cup chopped onion

  • 3 tsp thyme leaves

  • 1 lb portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into ½ inch chunks

  • ½ cup white wine

  • 1 cup chicken stock

  • 8 cups cubed day-old bread, crusts removed

  • ¼ cup chopped parsley

  • 3 sage leaves, chopped

  • ¾ cup hazelnuts, halved and lightly toasted

  • 3 large eggs, beaten

  • 2 cups heavy cream

  • 1 tsp hazelnut oil (optional)

Procedure

  1. Preheat your oven to 350°F. Melt 10 tablespoons of the butter in a large skillet over medium heat; add the shallots, garlic, and onion and sweat until translucent. Add 1 teaspoon of the thyme and the mushrooms. Cook, stirring, until the mushrooms are lightly browned. Add the wine and cook over medium-high heat until the liquid is nearly evaporated. Add the stock and continue to cook until it nearly evaporates. Season the mixture well with salt and pepper and transfer it to a large bowl.

  2. Butter a 9 x 13 inch baking pan or 3-quart casserole with the remaining 2 tablespoons of butter.

  3. Add the bread, parsley, sage, hazelnuts and the remaining 2 teaspoons of thyme to the mushroom mixture and mix everything well. Combine the eggs, cream, and hazelnut oil and stir into the stuffing until well mixed. Season with 1 teaspoon salt and ½ teaspoon black pepper.

  4. Spread the stuffing in the pan, cover with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the top is golden brown.

 

Ingredients

  • 2 packed cups parsley, washed and finely chopped

  • 1 tbsp finely minced shallots

  • 1 clove garlic, grated on a microplane or box grater

  • 3 tsp white wine vinegar

  • 1 tbsp extra virgin olive oil

  • Sea salt, to taste

Procedure

Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.

 

WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING

INGREDIENTS

PROCEDURE

For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

    • 2 ½ cups butternut squash, peeled and finely chopped

    • 1 ½ tbsp olive oil

    • Sea salt

    • Black pepper

    • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

    • ½ cup thinly sliced leeks, both white and green parts

    • ½ cup dried cherries (or dried cranberries)

    • ¼ cup fresh basil, thinly sliced

    • 3 cups cooked wild rice, warmed

  1. Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.

  2. Prepare the Butternut Squash. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.

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More Recipes

 

Ingredients

  • 1 celery root, cut into ½-inch cubes

  • 1 celery stalk, roughly chopped

  • 2 medium onions, thinly sliced

  • 4 ripe pears, peeled, deseeded, and cut into ½ inch pieces

  • 2 qts vegetable or chicken stock

  • ½ cup crème fraiche, plus more for garnish

  • 2 sprigs thyme

  • 4 tbsp olive oil

  • 1 cup roasted hazelnuts

  • Sea salt, to taste

Procedure

  1. Heat a large sauce pot over medium-low heat and sweat the onions with the oil and a large pinch of salt. Cook, without coloring the onions until they are tender, about 10 minutes.

  2. Add the pears, celery, celery root, and thyme and cook for an additional 5 minutes. Add the stock and simmer until the celery root is completely tender, about 30 minutes.

  3. Working in batches, blend the soup until it is smooth. Season the soup with more salt and stir in the crème fraiche. Garnish the soup with a dollop of crème fraiche and hazelnuts.

 

Ingredients

  • Rock and rye

  • Angostura bitters

  • Maple syrup

  • Fresh lemon juice

Procedure

Combine 1 ½ oz rock and rye, 1 oz angostura bitters , 2/3 oz maple syrup and ¾ oz fresh squeezed lemon juice in a shaker. Shake and garnish with lemon peel.

 

 

By Great Performances

 

“I think food, culture, people and landscape are all absolutely inseparable.”

-Anthony Bourdain

 

One of the ways we experience, enjoy and learn about another culture is through food. Travel guides and lists often highlight monuments, museums and cultural institutions and invariably will have a section dedicated to food. Enjoying a local meal is one of the ways that we feel we’ve truly experienced another country or culture. Recently, it’s become even more popular to be able to experience this in our own backyards. But more than just visiting the local Japanese restaurant for Omakase or digging into bayenetu at an Ethiopian restaurant, it’s experiencing other aspects of culture including history, music and art.

Within our cafes and restaurants at cultural institutions, we’re careful to develop more than just menus, but experiences that reflect current exhibits and provide guests with an immersive journey.

Enjoying French Cuisine at The Norm at Brooklyn Museum

 

Buttery Chili Prawns
Le Costumier
Marquise de Chocolate
Spinach Socca with Avocado
Branzino en Papillote

For Brooklyn Museum’s exhibit, Pierre Cardin: Future of Fashion, we transformed The Norm into an homage to Pierre Cardin’s restaurant, Maxim’s de Paris. The menu features classic dishes from the Maxim’s de Paris cookbook and seasonal dishes inspired by the iconic restaurant. The menu has evolved since its launch in June, moving from the fresh Mediterranean influences of southern French cuisine in the summer towards the more comforting warm and robust flavors of northern and central France as we head into winter.

French chef and restaurateur Eric Ripert, famous for his flagship restaurant Le Bernardin, recently visited ordering Salade aux Poires et Roquefort, Carpaccio d’Aubergines, Branzino en Papillote and Onglet Grillé . He complimented Chef Andy Mejias remarking that the “flavors were so good!”

 

An Elevated Southern Experience at Dizzy’s Club at Jazz at Lincoln Center

 

Recently, Chef Corey Samuel hosted a tasting experience at Dizzy’s Club at Jazz at Lincoln Center. Chef Samuel took guests on a delectable journey, exploring the foods of his childhood prepared using classic techniques and drawing on modern influences.

Firmly rooted in southern tradition and anchored with ingredients associated with southern cuisine, international flavors, varied cooking methods and unique pairings elevated each dish. Chef Samuel shared stories from his youth as he presented each dish, engaging the guests in conversations about food, culture and tradition.

Following the meal, guests enjoyed dessert along with a set at Dizzy’s Club, celebrating the natural synergy between soul food and Jazz.

 

Jump to Recipe

Thanksgiving Tastes & Traditions

Some dishes are so deeply tied to family gatherings that they instantly bring back the sights, sounds, and warmth of the holidays. For Barbara Levin, Baked Sweet Potatoes and Marshmallows is that dish — a timeless Thanksgiving favorite that captures the spirit of comfort and celebration. Creamy, spiced sweet potatoes topped with golden, gooey marshmallows make this side as nostalgic as it is delicious — a true taste of tradition that never goes out of style.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Baked Sweet Potatoes and Marshmallows

by Barbara Levin

Ingredients

  • 4 lbs sweet potatoes, peeled and cut into chunks
  • 4 tbs butter, melted
  • ½ cup orange juice
  • ½ cup half-and-half
  • ½ cup firmly packed light brown sugar
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 1 bag large marshmallows

Procedure

  1. Add the potatoes to a large saucepan and cover with cold water. Boil over medium-high heat until tender, about 20 minutes. Drain thoroughly and mash.
  2. Beat mashed sweet potatoes, butter, half-and-half, browns sugar, salt and cinnamon until thoroughly mixed. Turn into greased 3-quart baking dish. (Can be made ahead up to this point, covered tightly and refrigerated).
  3. Bake at 350 for 30 minutes, then top with marshmallows and bake until golden brown.

More Thanksgiving Recipe