Chef David BastideThe holidays at Monticello focused less on decorating and gifts and more on socializing and shared meals. For the Jefferson family and guests, elaborate holiday feasts were created by enslaved chefs using influences from European and African traditions. Many of the holiday menu items prepared during Jefferson’s time are still part of American holiday traditions.
Monticello Executive Chef David Bastide demonstrates three dishes that were popular holiday fare during Jefferson’s time. Using traditional recipes (with a bit of a modern twist!), Chef Bastide invites you to make these historical menu items a part of your holiday entertaining.
Recipes
Macaroni and Cheese
In case you don’t already have a family-favorite recipe of this beloved dish, here’s a simple version that can be adapted or modified to create your own holiday tradition.
Makes 8 (generous) servings
For the cheese sauce:
- 3oz butter
- 2oz flour
- 3 Cups milk
- 2 Cups cream
- 3 Cups Cheddar (reserve 1.5 Cup for top and middle of dish)
- 1/2 Cup Parmesan
- A hint of grated nutmeg (goes a long way)
- Salt to taste
Pro Tips:
- Whenever possible, grate your own cheeses -- they will always melt better. Store-bought, pre-shredded cheese contains preservatives that are added for longevity and to keep the cheese from clumping – this affects the melting point when cooking. Pre-grated cheeses also take on refrigerator odors much easier than a block version.
- To avoid scorching dairy products, add a few drops of water to the bottom of your pot prior to heating. In this recipe you will make a “roux” – a cooked mixture of flour and fat ingredients.
- When adding liquids to the roux, use a wooden spoon first to mix in the dairy, then switch to a whisk once the mixture has thinned.
- The sauce is easier to mix with the pasta when slightly cooled – it will stick better to the noodle.
Cooking instructions for the sauce:
To make the roux, melt the butter into a sauce pan and slowly mix in the flour, using only a wooden spoon. Cook on very low heat for approximately 15 minutes, or until the mixture is smooth and has a small amount of color. When the roux is ready it will have the familiar scent of pie crust.
In a separate pot, on medium heat, bring the milk and cream to a very hot temperature, just prior to boiling. Add the liquid to the completed roux in small amounts, pouring slowly. Initially, the mixture will be the consistency of a thick paste – this is when you’ll need to use the wooden spoon. When the mixture begins to thin, switch from the wooden spoon to a whisk. (Note: pouring the liquid too quickly into the roux will result in the dairy bubbling and rising in the pan.)
Add the nutmeg and salt to taste, then add two cups of grated cheese and whisk over low heat until melted.
For the pasta:
- Dry pasta for 8 servings. Chef Bastide prefers a larger macaroni or elbow pasta for this dish. Look for one of the higher-rated boxed pasta brands such as Barilla, De Cecco or Whole Foods Organic Pastas.
Pro-tip: Do not rinse the pasta when done! Instead, drain thoroughly and mix with a splash of extra virgin olive oil so the noodles don’t stick together.
Cook the pasta per package instructions for 8 servings, with the following recommendations:
- Use LOTS of water and generously salt the water to taste like the ocean. (The more water per pasta ratio, the faster the water will re-boil after adding the dried noodles. This means less overall cooking time. Lots of water also gives the pasta more room, which keeps the noodles from sticking together.)
- Bring the water to a boil first, then add the pasta.
- Per Chef’s grandmother, always add a small amount of olive oil into the water!
- Pasta should always be cooked al dente (still firm when bitten). Mushy pasta will ruin your dish! To test for doneness, remove one piece of macaroni approximately six minutes after placing it in water. Test to see that it’s soft but still has a chew. Cut the pasta in half and check the center of the noodle. Undercooked pasta will have a white spot or ring inside. If not yet done, test again one minute later.
Assembly and baking instructions:
When the pasta is cooked and drained, In a large mixing bowl, stir the sauce and macaroni together.
Place ½ of the this mixture in a butter-greased baking dish to make a first layer. Put ½ of the reserved cheddar cheese on top of the layer. Cover with the remaining pasta to form a second layer and top with the remaining cheddar cheese. Bake at 375 degrees for approximately thirty-five minutes, or until the cheese layer on top is nicely browned and crusty.
This recipe is based on a historical recipe from Dining at Monticello (page 145).
Bread Pudding
Food historians trace bread pudding back to Europe as early as the 11th and 12th century. The French call this Pain Perdu (lost bread), since the recipe asks for stale bread. A yummy tradition at brunch buffets, this dish is also a hit when served for dessert with ice cream, or crème Chantilly (whipped cream).
Makes 8-10 servings. (Any leftovers keep well in the refrigerator for the following day!)
For the pudding:
- 1.5 lbs. store (or bakery) bought brioche loaves
- 6 eggs
- Optional: 2 or 3 egg yolks, for extra richness
- 1.5 Cups granulated sugar
- 2.5 Cups milk
- 2.5 Cups heavy (or whipping) cream
- 1 tsp. vanilla extract
- 1 tsp. orange blossom water (available from Amazon or at a specialty food store such as Williams Sonoma)
- Unsalted butter (to grease the pan)
Cooking Instructions:
Pre-heat the oven to 375 degrees.
Grease the baking dish with butter. Cut the brioche into large cubes (approximately 1.5″). In a large bowl, whisk the whole eggs, egg yolks (if using), and sugar until the mixture turns pale. Add the milk, cream, vanilla and orange blossom water, mixing well.
Add in the brioche and stir to ensure it is well-soaked. Pour the contents into the greased pan and bake, uncovered, for approximately 25 minutes or until done. (Pro-tip: to test for doneness, insert a toothpick into the brioche to see that it doesn’t come out wet. The brioche should be crusty on top, and if the pan is tilted no liquid should run to the side. This means that the batter is set!)
For the bourbon sauce:
- 2 egg yolks
- 4 oz. unsalted butter, room temperature
- 3/4 Cup sugar
- 1/3 Cup bourbon (or to taste)
- 9×12 baking dish
Cooking Instructions:
In a saucepan, melt the butter and sugar together, being careful not to let the mixture boil.
Whisk the egg yolks until pale, then slowly pour the hot butter and sugar mixture into the egg yolks – whisking constantly. Important: add the mixture in small amounts to avoid breaking down the sauce and scrambling the yolks!
In the absence of any nut allergies, including toasted, chopped pecans to the mix adds wonderful texture and flavor. These can be prepared in advance and added to the sauce just prior to serving. To toast, place on a sheet pan in a pre-heated 350 degree oven for 5-10 minutes. Stir or shake the pan occasionally so the nuts brown evenly and don’t burn.
To serve:
Just before the sauce is complete, place the brioche in individual shallow dessert bowls or plates. Pour the mixture over the brioche and serve immediately. For an extra-decadent dessert, add vanilla or caramel ice cream or a crème Chantilly.
Pro Tips:
- The best versions of the recipe use leftover bread. Executive Chef David Bastide prefers brioche, but challah or even a French baguette will work well as alternatives.
- A note about the sauce: Bourbon – a barrel-aged whisky made exclusively in the United States – has a sweeter flavor than other types of whiskey, with notes of vanilla, oak, caramel and spicy pepper. Feel free to substitute the bourbon for a good brandy, whose aromas are also perceived as sweet and nutty, with caramel often coming to the fore.
This recipe is based on a historical recipe from Dining at Monticello (page 163).
Hot Chocolate
The best cup of hot cocoa is luxurious – thick, smooth, creamy and delicious. Just ask French native and Monticello Farm Table Executive Chef, David Bastide, who takes his chocolate very seriously. Try this easy recipe at home – adult ingredients optional!
Makes 10-12 thick and creamy servings. For a thinner consistency, simply add more milk to desired taste.
Ingredients for hot cocoa:
- 2.5 Quarts whole milk
- 2.5 Cups heavy (or whipping) cream
- 1 Cup granulated sugar
- 1 Cup unsweetened dark cocoa powder
- Whipped cream for topping
- 1 bar chocolate of your choice, refrigerated to allow for easy shaving or curling
- *½ teaspoon vanilla bean paste (available from Amazon, Trader Joe’s or Whole Foods)
- Optional adults-only ingredients (choose 1): Baileys Irish Cream; Amaretto or Peppermint Schnapps
* If your recipe calls for vanilla bean paste but you only have vanilla extract on hand (or vice versa), you can substitute an equal amount of extract for the paste.
Cooking Instructions
Heat liquids over a low heat, being careful not to boil. Add in the dry ingredients and mix well. Continue heating until the mixture is very hot.
Adults only: Prior to adding the chocolate shavings and whipped cream, add Baileys, Amaretto or Peppermint Schnapps to taste.
To shave (or curl) the chocolate:
Using a Microplane tool or clean cheese grater, shave the chocolate bar to the size of your liking and place in the cups on top of the hot mixture. To create chocolate curls, use a clean vegetable peeler. Note: hard chocolate bars will shave or curl better than soft. Make sure to refrigerate the chocolate thoroughly and remove just prior to shaving.)
Top the cocoa with whipped cream followed by shaved or curled chocolate.
Pro Tip:
No time to follow the recipe in this busy holiday season? Try the rich and satisfying AMERICAN HERITAGE Gourmet Hot Cocoa Mix for a delicious and quick alternative! Made by Mars, Inc., AMERICAN HERITAGE Chocolate products are sold exclusively by living history sites, museums and specialty gift shots that support the mission of education. The Rain Forest Alliance Certified, Kosher chocolate Cocoa Mix has no preservatives and is available for purchase at The Shop at Monticello.
This recipe is based on a historical recipe from Dining at Monticello (page 185).
Bon Appetit!