YORKTOWN, N.Y. -- The "Thyme" has come for a gluten-free Thanksgiving. So says Thyme owner and executive chef Tom Costello, who, having recently been diagnosed with celiac disease, is all about cooking healthier.
The Yorktown Heights restaurant will be open Thursday, Nov. 27, and serve a three-course prix fixe brunch ($23.95) and dinner ($42) menu with a majority of the dishes being gluten-free. Brunch will be served from 11 a.m.-2 p.m.; dinner from 2-7 p.m. Reservations aren't required but are encouraged.
Here, some of the chef's recipes:
Butternut Squash Soup Ingredients:
- 2 1-pound butternut squash, peeled, seeded and chopped
- 1/2 stick butter
- 1 tbsp canola oil
- 1 large onion, chopped
- 1 bunch leeks, chopped
- 1 carrot, peeled and chopped
- 1 1/2 quarts vegetable stock
- salt and white pepper
- pumpkin seed oil
Directions: 1. In a pot, melt the butter and add the canola oil. 2. Add the chopped onion, leeks and carrot and sweat for five minutes until translucent. 3. Add the chopped squash and vegetable stock and bring to a simmer. 4. Cook for about 30 minutes or until the squash is tender, then puree in a blender to get a smooth consistency. 5. Season with salt and white pepper to taste and garnish with pumpkin seed oil.
Gluten-Free Cranberry Apple Crisp
- 8 Granny Smith apples, peeled, cored and sliced into half-inch chunks
- 1/2 cup dried cranberries
- 3 tbsp cinnamon powder
- 1/2 cup light brown sugar
- 2 tbsp lemon juice
- 1/2 lb. butter
Directions: 1. Melt the butter in a large sauté pan over medium heat. 2. Add the apples, brown sugar, cinnamon powder and cook for 10 minutes. 3. Stir often to ensure even cooking. 4. Add cranberries and lemon juice; cook for an additional two minutes. 5. Remove from heat. Crisp topping:
- 1/2 lb. butter
- 3/4 cup light brown sugar
- 2 tbsp cinnamon powder
- 3 cups gluten-free flour
Directions: 1. Cut butter in quarter inch chunks and soften for 30 minutes. 2. In a large bowl combine all dry ingredients and mix together. Cut butter into the flour mixture until coarse crumbs are formed. 3. Preheat oven to 450 degrees 4. Fill a 4-inch ramekin three-quarters of the way full with the apple pie filling and sprinkle with the crisp topping. 5. Bake for 20 minutes until golden brown. Top with vanilla ice cream and serve.
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