HUMMUS

Transfer Hummus into a low bowl. With a spoon, create a crater in the center and pour one table spoon Extra-Virgin-Olive-Oil in it.  Place chick-peas around the rim and decorate with paprika and parsley.  Meanwhile reheat the Pita wedges by placing them for 2 minutes into a very hot oven (480F). Serve the Hummus at room temperature with carrots, cucumbers, and hot pita wedges

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FALAFEL

Reheat the Falafels by placing them for 3 minutes into a very hot oven (480F). Serve them hot on a plate with a layer of Tabouleh. Serve with Tahini sauce and lemon wedges on the side.

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BREAD

Place muffins and buns in a roasting pan into a medium hot oven at 375°F and reheat for 10/15 minutes. Serve with Garlic Butter

 

CAPONATA

Transfer Caponata into a low bowl. Reheat the Croutons by placing them for 2 minutes into a very hot oven (480F). Serve the Caponata at room temperature topped with parsley and hot Ciabatta croutons on the side

 

MINI MEATBALLS

Reheat the Mini-Meatballs by placing them in a saucepan with abundant tomato sauce (or 3-4 minutes in your Microwave). Pace the hot meatballs in a bowl, top with the Ricotta, sprinkle with grated Parmigiano cheese and the shredded fresh basil

 

SWEET CORN FRITTERS

You can serve them at room temperature, or you can warm them up in a very hot oven (480/500°F) for 3 minutes, or until a nice brown golden color forms.

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TURKEY

Your Thanksgiving Turkey is delivered refrigerated and wrapped in cooking film. Your Turkey is 85% cooked. Pre-heat your oven at 285°F. To reheat turkey, remove the cooking film, cover with aluminum foil, and place the bird on a grill over a pan with 1 inch of hot water to create steam. Cook the turkey for 40 to 50 minutes, until it’s warmed all the way through. Use an instant-read thermometer to make sure it reaches 165°F. Serve on a cutting board or flat platter.

 

GRAVY

Reheat the gravy in a saucepan over medium fire, stirring until piping hot. Adjust salt and pepper to taste.

 

STUFFING

Place the stuffing on a roasting pan and place it in the same oven when re-heating the Roasted Turkey. Remove when hot.

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HAM

Your Thanksgiving Ham is cooked all the way. To reheat your ham, cover it in aluminum foil and place it in the oven at 285°F for 20/30 minutes. Then, remove the ham from the oven, and remove the foil. Rise the temperature of the oven to 480/500°F. Pour the sauce over the ham and put back in the oven for 5/8 minutes, or until a nice, caramelized crust forms on the ham. Serve on a cutting board or flat platter. Be sure to carefully remove all toothpicks that are holding the pineapple slices and Maraschino cherries on the ham!

 

HAM MUSTARD SAUCE

Reheat the sauce in a saucepan over medium fire, stirring until piping hot. Adjust salt and pepper to taste.

 

SWEET POTATO

Reheat the sweet potato in a very hot oven (480/500°F) for 3 minutes, or until a nice, caramelized crust forms. Adjust salt and pepper to taste. You may serve with whipped sour cream and chives

 

MASHED POTATOES

In a saucepan over medium fire, bring a small glass of milk with some butter to a boil. Add the mashed potatoes, and reheat,

stirring constantly until piping hot. Adjust salt and pepper to taste.

 

TRUFFLED MASHED POTATOES

In a saucepan over medium fire, bring a small glass of milk with some butter to a boil. Add the mashed potatoes, and reheat,

stirring constantly until piping hot. Adjust salt and pepper to taste.

 

BRUSSELS SPROUTS

In a large saucepan. heat some olive oil and, when hot, add the Brussels sprouts. Reheat over medium fire, stirring until crisp and hot. Adjust salt and pepper to taste.

 

BAKED APPLES

Our apples are already cooked and filled with cranberry sauce. You can serve them at room temperature, or you can warm them up in a very hot oven (480/500°F) for 3 minutes, or until a nice, caramelized crust forms

 

APPLE STRUDEL

To prepare your Apple Strudel, remove the film and foil, place the pan on a grill into a medium hot oven at 375°F and reheat for 25/20 minutes, until it’s warmed all the way through. Sparkle with abundant confectionary sugar and serve with Vanilla ice-cream on the side.

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