Voltaggios’ Insights to Thanksgiving

 

What was one dish you looked forward to your mom or other family member making every year?

My mom’s sausage bites she makes in the afternoon — such a great snack.
– Chef Bryan Voltaggio

 

Did you help with Thanksgiving dinner every year? What were you in charge of?

I wasn’t allowed in the kitchen!
– Chef Michael Voltaggio

 

What did you learn from watching your family members cook Thanksgiving dinner?

It’s more fun to make holiday meals a potluck affair, as it’s fun to see what everyone brings to the table.
– Chef Michael Voltaggio

 

How did the Thanksgivings of your childhood inspire your recipes today? 

Dry turkey became the reason why I was determined to master the technique that would yield a moist and delicious bird.
– Chef Michael Voltaggio

 

Does your mom or another family member still make something better than you? 

My mom will always be a better cook then me. – Chef Bryan Voltaggio

My mom makes everything better than me. – Chef Michael Voltaggio

 

Was this the first time you’ve cooked Thanksgiving dinner together? What was it like? 

No, we have cooked over the years together at various times. We have both lived in different cities and states since we left Frederick, our hometown, so it has been tough to get together for the holidays. However, I see many more in the future.
– Chef Bryan Voltaggio

 

 

Traditional Roasted Turkey Why did you season your turkey with mayonnaise? The mayonnaise is similar to coating with oil. With the emulsifiers in the mayo –whether egg, mustard, or a combination of the two — it helps to adhere the oil to the bird. This yields a crispy, golden brown skin. Also, the mayonnaise locks the seasoning spices to the skin.

Chestnut and Chanterelle Dressing with Chive Biscuits What inspired you to use biscuits in your dressing? Biscuits are such an easy quick bread and they dry out very well. Since this holiday is usually a early morning start, if you plan to prepare and dry out your biscuits that morning, you can bake one or two for a morning snack.

Vanilla-Scented Sweet Potatoes Why are you using vanilla bean in your sweet potatoes? This is a nod to the classic marshmallow dish. I like the subtle undertone of the vanilla in this dish, and using the whole bean allows for that.

Caramelized White Chocolate and Pumpkin Cheesecake If you don’t have a pressure cooker, how could you make this cheesecake with similar results? Place the chocolate over a double boiler and constantly stir until the sugars caramelize. This will take a while; I vote for the easy way out!

 

 

Pressed Turkey Thighs with Crispy Maple Flake & Black Pepper Turkey Breast and Drumsticks Why will a sous vide turkey be unlike any turkey your guests have ever tasted? Because moist turkey is in.

Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette What inspired you to combine Brussels sprouts and apples in your side dish?  The sweet acidity of the apples provides another element of flavor — much like adding fruits to salads.

Traditional Mashed Potatoes You kept side dish relatively simple. Why? Because there are certain things on Thanksgiving you just don’t mess with.

Pine Nut Sticky Toffee Pudding with Vanilla-Spiked Pineapple Confit What inspired you to use pineapple in a Thanksgiving dessert? How does it stand up to other seasonal flavors? Holiday desserts have a tendency to be over-sweet, so the pineapple is a great contrast for the date cake and toffee sauce.