• 4 pounds butternut squash, roasted and pureed
• 5 tablespoons unsalted butter
• 2/3 cup yellow onions, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Madras curry powder
• 1 tablespoon roasted garlic puree (substitute π tsp. garlic powder)
• A pinch of ground allspice 
• 6 cups water
• 1/4 cup canned pumpkin puree
• 2 tablespoons chopped ginger
• 1 Granny Smith apple, peeled, cored and diced
• 1/4 cup heavy cream, heated to 155° F
• 1/4 teaspoon habañero hot sauce
• Fresh chopped tarragon (optional)

Roasted Butternut Squash And Pumpkin Soup

Click image to enlarge

• 2 ¾ # pork shoulder
• 10-12 slices of applewood smoked bacon
• 1 cup pistachios
• 1/8 cup tarragon (chopped)
• 1/8 cup thyme stems removed (chopped)
• ½ cup armagnac 
• 1 granny smith apple ( peelled cored and chopped)
• 2 tbs salt 
• 1 tsp pepper
• 2 tbs pate spice ( recipe follows)
• ¼ tsp tcm (pink curing salt available at local butcher supply such as targil in opelousas)

Pate Spice

• 1 tbs black peppercorn  
• 2 tsp whole clove
• 2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp allspice
• 5 ea. juniper berries
• combine in coffee grinder and grind until fine. pass through a fine sieve(optional)

Caption

Video of Cooking Demonstration Available

• 1 (4 1/2- to 5-pound) pork loin, trimmed
• 1 tablespoon all-purpose flour
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped rosemary
• 4 tablespoons butter, in total
• 3 medium yellow onions, chopped
• 2 garlic cloves, chopped
• 5 firm apples, cored and quartered
• 1/2 cup hard cider
• 1/4 cup Calvados (apple brandy)

Chef's note: This is a great recipe for the holiday.

A wonderful Holiday main course

• 4 cups diced, peeled apples
• 1 cup chopped celery
• 1 cup water
• 8 cups mashed Louisiana yams (sweet potatoes)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 stick butter
• 1 cup brown sugar
• salt, to taste
• 1 cup chopped pecans
• 1 lemon rind, grated

Louisiana Yam and Apple Stuffing

Click image to enlarge

Shortcake

• 1 cup sugar
• 1½ sticks plus 1 tablespoon unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 4 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk

Stewed apples

• 4 large apples, peeled, cored and cut in slices
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 /4 cup water

Chantilly cream

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectionaires sugar

Note: In their book, Dam Good Sweet, David and Racquel recommend serving the shortbread with macerated strawberries. Here I recommend Stewed Apples, which are seasonal for autumn and appropriate for Thanksgiving. The photo on the right is close to what yours will look like.

Brown Butter Shortcake with Stewed Apples and Chantilly Cream

Click image to enlarge

• oil for deep-frying 
• 1 lb all-purpose flour 
• 1 (12 oz) beer 
• 3 whole eggs 
• 3 egg yolks 
• 2 teaspoons dark rum 
• Pinch of salt 
• 3 egg whites 
• 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
• granulated sugar (for garnish)

Apple Beignets

Click image to enlarge