Chef Tom Pearson at White Elephant's Brant Point Grill has come up with two delicious recipes to share for Nantucket Insider's Thanksgiving recipe box.
Read on for Chef Tom's signature Butternut Squash Soup and sweet Pumpkin Créme Brûlèe...
Butternut Squash Soup
1 butternut squash
2 onions finely diced
3 medium carrots, peeled and diced
6 cloves of garlic
1 bay leaf
6 sprigs of thyme
1/2 stick butter
5 cups vegetable stock
Salt to taste
2 cups heavy cream
1/2 cup toasted pecans to garnish
4 teaspoons maple syrup
Pre heat the oven to 400 F. Place a piece of parchment on a baking sheet. Cut the butternut squash through from top to bottom. Put a little oil and salt on each piece, and place skin side up on the baking tray. Place in the oven and roast for approximately 40-50 minutes. Remove from the oven and allow to cool on the side. The skin should be very soft to the touch, and the flesh should be fully cooked.
In a large pot melt the butter over a medium heat. Add the onions and garlic and season with 2 teaspoons of salt. Cook until soft, about 10 minutes. Add the carrots to the pot and again cook until soft. Now add the cooked butternut squash. Remove from the skin with a spoon (be careful not to get any of the seeds in the soup) and then add the vegetable stock, thyme and bay leaf. Bring to a boil and cook then take off the heat.
Remove the bay leaf and thyme from the soup and the place in a blender, adding salt to taste. Incorporate the cream while blending. The soup should be blended well to give a smooth, velvety texture.
Toast the pecans in the oven for ten minutes. Mix the crème fraiche and cinnamon together.
Ladle the soup into bowls and garnish with the maple syrup, crème fraiche and toasted pecans.
Pumpkin Crème Brûlée
24 fluid ounces heavy cream
8 ounces pumpkin puree
6 ounces sugar
1 each vanilla bean, scraped
5 ½ ounces egg yolk, beaten
8 ramekin molds
Combine the cream, pumpkin puree, half the sugar and salt. Whisk together. Bring them to a boil over medium heat and add the vanilla bean.
Whisk the remaining sugar and egg yolks together. Add 2 cups of the boiling cream and pumpkin mixture to the eggs and whisk thoroughly. Now add the egg and pumpkin mixture to the remaining pumpkin mixture and strain through a fine sieve.
Pour the mixture into individual ramekins. Fill approximately ¾ full. A 4-6 ounce ramekin is the ideal size. Put the ramekins in a pan and surround with hot water (this is called a water bath). Cover with aluminum foil and bake at 300 °F until just set. This will take approximately 20 minutes. The brûlée should have a slight wobble in the middle. If the mixture is overcooked it will curdle.
Allow to cool in a refrigerator overnight.
To serve, sprinkle each ramekin with 2 teaspoons of sugar and caramelize with a torch. Serve with fresh berries and a cookie.
Recipes above courtesy of Chef Tom Pearson
Executive Chef, Brant Point Grill