Celebrating Thanksgiving with Hestan – 3 Festive Recipes You Can’t ResistNovember 9, 2023
Hestan Featured in Galerie Magazine’s Winter 2023 IssueJanuary 4, 2024
As the weather changes and the holiday season approaches, Hestan Home invites you to celebrate the festivities with a curated selection of recipes. These recipes—Honey Butter Dinner Rolls, Candied Cranberry Bundt Cake, and Roasted Chicken with Root Veggies—are designed to complement the essence of winter gatherings. Join us in embracing the holiday spirit through the joy of shared meals and the comfort of well-crafted dishes.
Honey Butter Dinner Rolls
Kickstarting our festive feast are the Honey Butter Dinner Rolls, a divine combination of soft, fluffy bread and the golden richness of honey-infused butter.
1 tablespoon unsalted butter
4 ½ cups all-purpose flour
2 envelopes Instant Yeast
2 tsp kosher salt
1 1/3 cup whole milk
¼ cup unsalted butter, (melted)
4 tablespoons honey
2 large eggs
2 large egg yolks
¼ cup unsalted butter
2 tablespoon honey
- Butter a 9×13-inch baking pan or a similar-sized pan and set it aside. Multiple pans can be used if necessary.
- In the bowl of a stand-up mixer with the hook attachment, combine the flour, yeast, and salt. Mix until well combined.
- In a small pot over medium-low heat, warm the milk, butter, and honey until the butter is melted. Ensure it is lukewarm, as overheating may prevent the yeast from rising. Allow it to cool if it becomes too hot.
- Pour the liquid mixture into the dry ingredients. In a small bowl, beat the egg and egg yolks until combined. Add the egg mixture to the flour mixture and knead with the machine on medium speed for 5-7 minutes until the dough is smooth and elastic.
- The dough may be quite wet; this is normal. Rub a medium bowl with approximately a teaspoon of oil (olive oil works well) and transfer the dough to the bowl. Cover with a clean kitchen towel and let it rise for 30-40 minutes. Alternatively, cover the bowl with a lid or plastic wrap and allow it to rise in the fridge for 12 to 24 hours.
- Divide the dough into 15 equal pieces, weighing each piece to be approximately 64 grams for uniformity.
- Roll the dough into balls, stretching and pinching it under the ball to ensure a smooth top. Transfer the balls to the buttered pan and allow them to rise for 1 to 1 1/2 hours until doubled in size, puffy, and supple.
- Preheat the oven to 350 degrees F. Brush the tops of the rolls with egg wash and bake until golden brown, approximately 20 minutes.
- In a small saucepan, melt the butter and add the honey. Mix until smooth.
- As soon as the buns come out of the oven, brush the tops with the honey butter mixture and sprinkle with flaky sea salt.
Recipe Inspiration Credit: https://www.acozykitchen.com/salted-honey-parker-house-rolls
Roasted Chicken with Root Vegetables
For the centerpiece of dinner, we present the Roasted Chicken with Root Veggies—a dish that embodies the heartiness and warmth of the season.
Ingredients for the Chicken:
2 whole chickens, about 4 to 5 pounds each (insides removed)
2 teaspoons ground turmeric
2 teaspoons smoked paprika
Salt and pepper to taste
Fresh thyme, rosemary and lemon (cut into quarters) for inside the chicken
1 stick unsalted butter, melted
Ingredients for the root vegetables:
1 Delicata squash, cut into large chunks
8 ounces king oyster mushrooms or Portobello mushrooms
½ pound baby potatoes, cut in half
1 pound carrots and parsnips, cut into large chunks
½ pound beets, cut into large chunks
½ cup avocado or neutral oil
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
- Start by preheating your oven to 425°F.
- In a large bowl, combine the root vegetables, seasonings, and avocado oil, ensuring thorough mixing.
- Spread the seasoned vegetables on a lined baking sheet.
- For the chicken, in a small bowl, blend all the spices and set aside.
- Season the inside of the chickens with salt and pepper, then stuff them with fresh thyme, rosemary sprigs, and lemon quarters.
- Take the spice mix and rub it evenly over the chickens, ensuring complete coverage.
- Place the chickens on top of the root vegetables and roast in the oven for 1 to 1 hour and 15 minutes. Aim for an internal temperature of 165°F in the thickest part of the breast.
- Remove the chicken and vegetables from the oven and let them rest for 15 minutes before carving.
Candied Cranberry Bundt Cake
Elevate your holiday dessert game with the show-stopping Candied Cranberry Bundt Cake—a dessert that not only dazzles the eyes but also captivates the taste buds with its harmonious blend of tart cranberries and sweet indulgence.
Ingredients for Candied Cranberries:
1 lb fresh cranberries
3 cups granulated sugar
1 cup water
6 tbsp fresh orange juice
¼ tsp kosher salt
¼ ground cinnamon
Ingredients for Bundt Cake:
2 ½ cups unbleached all purpose flour
1 tsp ground cinnamon
¾ tsp kosher salt
½ tsp baking soda
2 cups packed light brown sugar
1 tsp grated orange zest
1 cup (8 ounces) unsalted butter, softened, plus more for pan
3 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature, divided
1 3/4 cups powdered sugar, sifted
2 tsp vanilla extract
- In a large saucepan, combine cranberries, sugar, water, orange juice, salt, and cinnamon. Cook over medium heat, stirring occasionally, until the cranberries soften but maintain their shape, about 14 to 16 minutes.
- Strain the cranberry mixture through a fine wire-mesh strainer into a medium bowl and let it cool completely for about 30 minutes. You can reserve the syrup for serving or other uses if desired.
- Preheat the oven to 325°F. Grease a 12-cup Bundt pan with butter and dust it with flour; set aside. In a separate medium bowl, sift together flour, cinnamon, salt, and baking soda; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and orange zest. Add butter and vanilla extract. Beat on medium speed until the mixture becomes light and fluffy, which takes about 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Beat the batter on medium speed for an additional minute.
- Reduce the speed to medium-low and alternately add the flour mixture in three additions with 1 cup of buttermilk, starting and ending with the flour mixture. Beat until just combined after each addition. Fold the cooled cranberries into the batter.
- Spoon the batter into the prepared Bundt pan, spreading it into an even layer. Bake the cake in the preheated oven until a wooden pick inserted in the center comes out clean, approximately 1 hour. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Remove the pan and let the cake cool completely, about 2 hours.
- In a bowl, whisk together powdered sugar, vanilla extract, and the remaining 1/4 cup of buttermilk. Place the cooled cake on a wire rack over a baking sheet and pour the glaze evenly over the cake, allowing it to run down the sides. Let the glaze harden for 10 minutes. Serve the cake with cranberry syrup if desired.
Recipe Inspiration Credit: https://www.foodandwine.com/cranberry-bundt-cake-8362819
Check out our other holiday recipes here!
Director of Culinary and Content Marketing