The Illinois Institute of Art – Chicago at the McDonald’s Thanksgiving Parade
Filed under: Culinary
November 25, 2015
The Illinois Institute of Art – Chicago is helping you cook-up a delicious Thanksgiving with some simple yet tasty holiday recipes and tips. Culinary Director Elizabeth Sweeney will be sharing some of these tips live on-air throughout the broadcast of McDonald’s Thanksgiving Parade, as it makes its one-mile journey down State Street. The Parade will be broadcast on WGN-TV, from 8-11 am.
The International Culinary School at The Illinois Institute of Art – Chicago has also put together a book of holiday recipes that you can download and print here: Thanksgiving Recipe Booklet.pdf (9.5MB)
(all appetizers are gluten free)
- 1 log goat cheese
- 2 oz cream cheese
- 4 ea shallot, minced
- 2 ea jalapeno, minced
- 2 ea garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- 2 tbsp cilantro, chopped
- 2 tbsp mint or parsley, chopped
- 12 oz merguez sausage or other ground sausage
- Piquillo peppers
Sauté shallots, jalapenos until slightly caramelized. Add garlic and sauté for 2 minutes more. Remove from the heat and let cool.
Combine the rest of the ingredients with the shallot mixture. Pipe the mixture into the piquillo peppers.
Garlic Parsley Oil
- 1 bunch parsley
- 3 garlic cloves
- 2 cups olive oil
- Salt and pepper
Mix all ingredients with the immersion blender.
- 1 eggplant, poked with holes
- 2 cloves garlic
- ¼ c olive oil
- ½ tbsp balsamic vinegar
- Salt and pepper
Roast eggplant until soft all over. Peel eggplant and puree with remaining ingredients.
Tomato Feta Dip
- 8 each roma tomatoes, quartered
- Olive oil
- 4 garlic cloves, minced
- Salt and pepper
- 8 oz feta cheese, drained
- ½ cup sour cream
- 3 tbsp sriracha
Preheat oven to 350 degrees.
Toss the cut tomatoes in olive oil, garlic and salt and pepper. Roast tomatoes until they are soft and starting to wrinkle. Allow tomatoes to cool.
Puree all ingredients together. Serve.
**Dips can be served with fresh vegetables, crackers or bread.
- 5 quarts tap water
- 3 cups apple cider
- 1 pound kosher salt
- 1/2 cup molasses
- 1 cup soy sauce
- 1 tablespoon dried red pepper flakes
- 1 tablespoon dried sage
- Large bunch fresh thyme
- 2 heads garlic broken into individual cloves, unpeeled
- 5 pounds ice cubes
- 14 to 18-pound turkey, cleaned, innards removed
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
Add the molasses, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey in the brine. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
Spice Rub for Turkey
- 1 1/2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon allspice berries
- 2 teaspoons mustard seed
- 1/2 teaspoon whole cloves
- 3 tablespoons sweet paprika
- 2 tablespoons ground ginger
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh ground nutmeg
- 1 1/2 teaspoons vegetable oil
Toast coriander, cumin, allspice, mustard, and cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3 to 5 minutes. Cool mixture to room temperature, then grind to fine powder in dedicated coffee grinder or spice grinder or with mortar and pestle. Transfer mixture to small bowl, stir in paprika, ginger, thyme, cayenne, cardamom, cinnamon, and nutmeg; cover with plastic wrap, and set aside.
Grilled/Roasted Spice-Rubbed Turkey with Gravy
- Brined turkey
- Olive oil
- Spice rub
Remove turkey from the brine and pat dry. Drizzle olive oil over turkey and sprinkle spice rub all over turkey.
If you are roasting in an oven, preheat to 325 degrees. The turkey should cook 15-20 minutes per pound. Turkey should be check for internal temperature of 165 degrees.
If you are grilling the turkey, cut the turkey into individual pieces: turkey breast, 2 leg quarters and 2 wings. Ask your butcher to cut the turkey into pieces or buy fresh turkey legs. Grill turkey until an internal temperature of 165 degrees is reached.
Pan Gravy Sauce
- 7 tbsp. of the pan drippings from turkey roasting pan
- 6 tbsp. flour
- 2⁄3 cup dry sherry or white wine
- 4 cups Chicken Stock or turkey stock
*Optional-you may add 2 tsp chopped fresh thyme or 1 tbsp chopped chives
Pour off all but 7 tbsp. of the pan drippings from turkey roasting pan, then set pan on top of stove over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until golden, about 2 minutes.
Gradually stir in sherry and stock, scraping browned bits stuck to bottom of pan; then increase heat to medium-high and cook until gravy has thickened slightly, 8–10 minutes. Add fresh herbs to gravy if desired. Season to taste with salt and freshly ground black pepper.
- 1 whole garlic head
- 6 ounces baby yellow beets
- 6 ounces baby red beets
- 6 ounces baby striped beets (such as Chioggia)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon water
- 1 tablespoon heavy cream
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups Fizz kale, torn
- 4 cups Lacinato kale, torn
- 1 thick applewood-smoked bacon slice, chopped
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Arrange yellow beets on a large sheet of foil; wrap tightly. Repeat procedure with red and striped beets. Bake garlic and beets at 350° for 1 hour or until beets are tender; cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, oil, and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Place kale in a large bowl.
Heat a medium skillet over medium heat; add bacon. Cook 5 minutes or until crisp, stirring occasionally. Increase heat to high. Stir in garlic mixture; remove from heat. Pour hot bacon mixture over kale, tossing to coat.
Peel beets; discard skins. Cut beets in half. Arrange over kale mixture.
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock. preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Celery Root and Potato Puree
- 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
- 1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1/4 cup whipping cream
- 2 tablespoons (1/4 stick) butter
Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with salt and pepper.
Macaroni and Cheese
- 3–4 slices hearty white sandwich bread, torn into large pieces
- 8 tablespoons unsalted butter, 4 tablespoons melted
- 1/4 cup grated Parmesan cheese
- 1 pound elbow macaroni
- 5 tablespoons all-purpose flour
- 3 (12-ounce) cans evaporated milk
- 2 teaspoons hot sauce
- 1/8 teaspoon ground nutmeg
- 1 teaspoon dry mustard
- 2 cups shredded extra-sharp cheddar cheese
- 2 cups jack cheese
Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.
Melt remaining 4 tablespoons butter in now-empty pot over
medium-high heat until foaming. Stir in flour and cook, stirring
constantly, until mixture turns light brown, about 1 minute. Slowly
whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons
salt and cook until mixture begins to simmer and is slightly thickened,
about 4 minutes. Off heat, whisk in cheeses and 1/2 cup reserved pasta
water until cheese melts. Stir in macaroni until completely coated.
Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.
Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling. To do so, increase amount of reserved pasta cooking water to 1 cup. Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day. The bread crumb mixture may be refrigerated in airtight container up to 2 days. When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes. Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
Chocolate Pecan Pie
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe Basic Pie Crust recipe, rolled and fit into a 9-inch pie, or prepared 9” pie crust
- 1 cup pecans
Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes.
In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Basic Pie Dough/Crust Recipe
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
**This recipe can make two 9” pie crusts or one double crust pie
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Pumpkin Ice Cream (gluten free)
- 2 cups heavy cream
- 6 egg yolks
- 2/3 cup sugar
- 1/2 cup light corn syrup
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 2/3 cup puréed cooked pumpkin
- 1 tsp. vanilla extract
Heat 1 1/3 cups of the cream in the top of a double boiler above gently boiling water over medium-high heat.
Meanwhile, whisk together egg yolks, sugar, corn syrup, ginger, cinnamon, and nutmeg in a metal mixing bowl. Gradually pour 1/4 cup of the hot cream into the egg mixture, whisking constantly, then whisk egg mixture into remaining cream in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, about 15 minutes.
Pour custard through a sieve set over a clean bowl. Add pumpkin, vanilla, and remaining 2/3 cup of cream, and whisk until blended. Refrigerate custard until cold, about 4 hours. Transfer custard to an ice cream maker and process according to the manufacturer's directions.
Pumpkin Seed Brittle (gluten free)
*Candy thermometer is needed for this recipe
- Nonstick spray
1 cup sugar
½ cup light corn syrup
1 cup raw shelled pumpkin seeds (pepitas)
2 tbsp unsalted butter
1 tsp kosher salt
¾ tsp baking soda
1/8 tsp ground cinnamon
Spray a parchment-lined cookie or baking sheet with the nonstick spray and set aside.
Bring sugar, corn syrup, and 3 tbsp water to a boil over medium heat, stirring to dissolve sugar. Fit thermometer on saucepan and cook until temperature registers 290 degrees. This should take 3-4 minutes.
in pumpkin seeds, butter and kosher salt and cook until mixture is a
pale brown. The mixture should be stirred constantly. When the
temperature reaches 305 degrees, add the baking soda and cinnamon. The
mixture will bubble vigorously. Immediately pour caramel onto the
prepared sheet. Using a heatproof spatula, quickly spread out and let
cool. Break into pieces and serve with pumpkin ice cream.
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