Share in gratitude this fall at Terranea Resort! Enjoy festive feasts in celebration of Thanksgiving with bountiful, gourmet menus and a variety of plentiful, epicurean experiences.
Our multiple restaurants offer something for everyone! Savor 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 ocean views of the California coast, touchdown-worthy bites at the Lobby Bar and Terrace, and in-room dining to indulge in the comforts of your own, luxury accomodations.
Terranea Resort’s Executive Pastry Chef Pierino Jermonti and Executive 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.
Executive Chef Andrew Vaughan
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!
ROASTED SWEET POTATOES WITH ANISE CARAMEL
Executive Chef Andrew Vaughan
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.
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.
PUMPKIN PEAR PECAN TART
Executive Pastry Chef Pierino Jermonti
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.
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
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.
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!