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HOLIDAY HARVEST

Sweet & Savory Dishes to Satisfy Your Thanksgiving Wishes


Enjoy festive feasts in honor of Thanksgiving with bountiful menu selections and al fresco experiences at the resort’s dining establishments this year. Experience holiday classics set with an elegant backdrop of scenic views at mar’sel; holiday favorites served family style and traditional served buffets at catalina kitchen; Asian-inspired specialties at bashi; cozy and casual meals at Nelson’s with panoramic views of the California coast; touchdown-worthy bites at the Lobby Bar and Terrace; festive treats to satisfy any sweet tooth at sea beans; and in-room dining to indulge on your private terrace or patio.

Additional options to celebrate in Rancho Palos Verdes include a Champagne brunch ballroom served buffet and picking up a no-fuss, gourmet meal to-go.

Terranea Resort’s Executive Pastry Chef Pierino Jermonti and Executive Sous Chef Andrew Vaughan share their celebrated autumn sides and dessert. Served at mar’sel over Thanksgiving this year, these dishes are perfect to make at home to accompany your choice of mouthwatering main dish.

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CORNBREAD STUFFING

Executive Sous Chef Andrew Vaughan
Served at mar’sel Thanksgiving
Serves 4

5 cups cooked cornbread, diced largely
2 large onions julienned
1 diced celery root
5 cloves chopped garlic
4 ounces chopped fresh sage
4 ounces chopped fresh rosemary
2 sticks butter
2 cups warm chicken broth
1 bunch chopped parsley
5 egg yolks
Sea salt to taste

Preheat oven to 375°F. Dice cornbread and place in large mixing bowl.  For best results, allow to air dry for 48 hours at room temperature after dicing.

Melt butter in saucepan; sweat onions and diced celery root covered on low heat until translucent and tender. Add garlic, sage, and rosemary, and simmer for an additional 8 minutes.  Pour mixture over cornbread and mix by hand. Add chicken broth to your desired consistency; fold in egg yolk and fresh parsley.  Season with sea salt and place mixture in a buttered cast iron pan.

Bake stuffing for 25 minutes, or until set.  Keep it in the oven longer if you like your stuffing crispy on top!

A Plate Of Food On A Table

ROASTED SWEET POTATOES WITH ANISE CARAMEL

Executive Sous Chef Andrew Vaughan
Served at mar’sel Thanksgiving
Serves 4

1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
5 sweet potatoes, washed
Olive oil as needed

Preheat oven to 375°F.  Quarter sweet potatoes lengthwise; cut wedges into half-inch pieces (half-moons).  Combine spices and sprinkle on sweet potatoes; lightly toss in olive oil and salt.  Place on parchment lined baking sheet and bake in the oven until tender, about 20 minutes.  You can cool these potatoes for later use, simply reheat in the oven and toss in the Anise Caramel before serving.

Anise Caramel

2 ¼ cups packed brown sugar
½ cup heavy cream
½ cup orange juice
1 stick butter
4 cardamom pods
3 whole star anise pods
1 tablespoon fresh ginger
Candied pecans and marshmallows to finish

Place brown sugar, heavy cream and orange juice in a metal sauce pan and mix together until sugar is dissolved.  On low heat, bring to a simmer and add spices and steep for 30 minutes until caramel is infused.  Finish with butter and keep warm.

Toss roasted sweet potatoes in caramel before serving and garnish with candied pecans and marshmallows.

A Piece Of Food On A Plate

PUMPKIN PEAR PECAN TART

Executive Pastry Chef Pierino Jermonti
Served at mar’sel in November
Serves 10

Pastry Shell

8 ¾ ounces flour
5 ½ ounces butter
1 ¾ ounces sugar
2 egg yolks
½ tablespoon orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
5 ounces pecans, toasted and ground

Cream together butter and sugar. Add egg yolks, vanilla extract and orange zest. Add flour, salt and ground pecans to mixture. Allow to rest for at least 1 hour.

Preheat oven to 350°F. Spray an 11-inch tart pan with a nonstick baking spray. Roll out crust on a lightly floured surface 1/8-inch thick to fit into the pan.

Poached Pears

8 cups Port wine
1 cup sugar
1 cinnamon stick
6 Bosc pears, peeled and cored

Bring wine, sugar and cinnamon to boil in a sauce pot. Reduce heat, add the pears and cover them with crumbled baker’s paper to properly cover and evenly poach the pears. Cook to al dente stage, approximately 20-25 minutes, dependent on pear size. Pull out of the heat to avoid overcooking.

Keep the poaching syrup and reduce in half; this can be used for plating to add another element to the taste.

Baked Pumpkin Panna Cotta

40 ounces canned pumpkin puree
1 ¼ ounces bread flour
1 ¼ ounces ground cinnamon
¼ ounce salt
2 ½ cups condensed milk
7 eggs

Combine all ingredients in food processor, blender or bowl with stick immersion blender. Pour custard into the prepared tart crust and bake at 225°F until firm on top. Cool and chill for cutting.

Serving Instructions:

Cut the tart into desired size. Sprinkle the top of each tart with turbinado sugar and torch to caramelize.

Place on the plate and add slices of the poached pear and a dab of sweetened whipped cream, presenting it to your liking. Drizzle the pear with the reserved poaching syrup.

Chef’s note: I like to add some fresh blueberries or your choice of seasonal fall and winter berries! 

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A Pizza Sitting On Top Of A Pan On A Table
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A Plate Of Food On A Table
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A Plate Of Food On A Table
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A Plate Of Food On A Table
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A Bowl Of Food On A Plate
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A Plate Of Food On A Table
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A Pizza Sitting On Top Of A Pan On A Table
See: A Pizza Sitting On Top Of A Pan On A Table
A Plate Of Food On A Table
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A Plate Of Food On A Table
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A Plate Of Food On A Table
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