Charcoal BYOB Recipes

Charcoal BYOB Recipes

Recipes courtesy of Chefs Eric and Mark Plescha of Charcoal BYOB

Chestnut ricotta

2000ml whole milk.

500ml heavy cream.

35g lemon juice.

5.5g citric acid.

14g salt.

650g toasted chestnuts.

Cranberry jam

330g fresh cranberries.

130g cranberry juice.

130g fresh orange juice.

Zest from one orange.

190g sugar.

- combine all in a pot simmer 20-30 min or until a jam like consistency.

Squid Stuffing

68g butter

60g small diced celery

1 garlic clove (finely chopped)

80g small diced onion

6g rough chopped fresh sage leaves

- cook all on low till vegetables are translucent

200g white bread (diced small)

1 whole egg

100g turkey or chicken stock

5 grams salt

6 turns of a pepper mill

Mix all together, add to cooked vegetables and stir till a paste consistency. Chill and reserve till your ready to use. Stuff squid tubes and fry.

Cranberry "cocktail" sauce. Same recipe as cocktail jam. Just add 30g grated fresh horseradish and purée.

Non-bake pumpkin pie

(g=grams)

850g pumpkin purée.

700g heavy cream.

310g brown sugar.

10g salt.

2g cinnamon.

25g tapioca starch.

2 whole eggs.

2 egg yolks.

Crisp topping.

275g all purpose flour.

100g brown sugar.

100g sugar in the raw.

4g salt.

2g cinnamon.

220g cold butter.

- mix all by hand, spread on baking tray. Bake 350 for 20 min.

Cream cheese topping.

480g Philadelphia cream cheese.

150g butter.

150g confectioners sugar.

-whip in mixer for 5 min

-freeze

-grate over just before service.