For Chef and owner of Bis on Main Bobby Moore, Thanksgiving is about slowing down and savoring time with family. It’s one of his favorite holidays — a day spent in pajamas, basting the turkey with the parade on in the background, then cheering on their favorite football team with pie and full bellies.
With grown children off at college and a busy restaurant to run, the tradition of staying home has become even more meaningful. Bobby’s two boys love to cook, and Lucas, the youngest, is the baker in the family. His chocolate bourbon pecan pie has become a holiday must, along with the family-favorite Turkey Leg Bread Pudding — so popular they now make a double batch just to have leftovers.
This Thanksgiving, Chef Bobby shares a few of his favorite recipes so you can bring a taste of the Moore family’s table to yours. Bon Appétit!
Butternut Squash Soup
Serves 6
- 3 each peeled, split and seeded Butternut squash
- 1 cup sherry wine
- 1 vanilla bean
- 3 carrots
- 3 celery stalks
- 1 onion, chopped
- ½ T. chili flakes
- ½ jalapeño, stemmed and split
- ½ bunch thyme
- 1 T. black peppercorn, crushed
- 2 bay leaves
- 3 cups Heavy Cream
- 1 stick unsalted butter
1. Roast squash on sheet pan with parchment paper and ¼ cup of butter until edges have a medium dark caramelization. Deglaze squash with ½ cup sherry and roast until au sec.
2. In a large stainless steel plan, caramelize carrots, deglaze with water, add celery and onion and lightly caramelize. Deglaze with ½ cup of sherry and bring to a full boil.
3. Add sachet (chili flakes, jalapeño, thyme, peppercorn and bay leaves), roasted squash, vanilla bean (split and scraped), and 4 cups of water to pan. Add heavy cream, simmer until squash is tender enough to blend.
4. Remove sachet and vanilla pods. Blend soup in large blender until smooth, season with salt and white pepper.
Turkey and Potato Bread Pudding
Serves 6
- 1 - loaf potato bread (medium diced)
- 4 cups - heavy cream
- 4 - whole eggs
- 1/3 cup - chopped herbs (parsley, chives, thyme)
- 2 - medium yellow onions (caramelized)
- 4 - cloves garlic (finely chopped)
- 2 - turkey legs (roasted and chopped)
- Salt and pepper
1. Whip cream and eggs together.
2. Combine all ingredients and mix together.
3. Spoon into baking dish
4. Bake for 20 minutes in a 350 degree oven or until golden brown and cooked through
Pecan, Chocolate, Bourbon Pie
Serves 8
- 1 - 10 oz frozen pie dough (can be store bought)
- 4 tablespoons (2 oz) unsalted butter at room temperature
- 1 cup sugar
- 3 large eggs
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons bourbon (we prefer Four Roses or Buffalo Trace)
- ½ cup bittersweet chocolate chips
- 1 cup pecan halves
1. Soften pie dough at room temperature. Line a 9 inch pie pan with pastry if not already in pie pan. Preheat oven to 375 degrees F
2. In a medium bowl, beat the butter on medium-low speed until soft and creamy. Gradually add the sugar, beating all the while. When the sugar is fully incorporated, add the eggs one at a time, beating well after each addition. Then add the corn syrup, vanilla, and salt. Beat well. Beat in the bourbon. The batter should be pale and fairly thin.
3. Remove the prepared pie plate from the refrigerator. Scatter the chocolate chips and pecans evenly over the base of the crust; then pour in the batter.
4. Bake for 35 to 45 minutes, checking every 5 minutes after the 30-minute mark. The filling will puff gently as it bakes. The pie is ready when the edges are firm, the top is deep brown, and the center seems set but jiggles ever so slightly. Transfer the pie to a wire rack to cool to room temperature. The filling will firm up as it cools.
5. Top with vanilla ice cream or whipped cream if desired.
Michelle's Bagel Board
- Fresh bagels
- Variety of cream cheeses
- Smoked salmon
- Salmon lox
- Fresh berries
- Lemons
- Capers
- Sliced cucumber
- Sliced tomatoes
- Fresh dill sprigs
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Select and Prep Bagels: Choose a mix of fresh bagels, plain, everything, sesame, and whole grain for variety. Slice them in half so they’re easy to grab and toast if desired.
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Choose Your Cream Cheeses: Offer a variety of plain, whipped, herb & chive, and maybe a flavored option like honey walnut or veggie. Transfer them to small bowls or ramekins for a pretty presentation.
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Prepare the Proteins: Arrange smoked salmon, lox, or even prosciutto on a platter or board. Fan or roll slices so they’re easy to grab.
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Add Fresh Produce & Garnishes: Slice lemons into wedges, thinly slice red onions, and add capers. Include sliced cucumber, sliced tomatoes, and fresh dill sprigs for extra freshness. Add fresh berries (strawberries, blueberries, raspberries) for a pop of color and sweetness.
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Assemble the Board: Start with cream cheese bowls as your anchors. Arrange bagels around them, then layer in salmon, produce, and berries. Fill small gaps with garnishes so the board looks full and abundant.
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Make It Easy: Most ingredients can be purchased a day or two ahead and prepped in advance. Assemble the board the morning of Thanksgiving for a stress-free, oven-free breakfast.
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Set Out Plates & Knives: Provide small plates, butter knives, and napkins nearby so guests can easily build their own bagel creations.
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Serve & Enjoy: Place the board where guests can graze while enjoying coffee, mimosas, or pre-meal activities! The beauty of the bagel board is that it’s flexible, easy to customize for favorites, allergies, or what’s in season and approachable regardless of skill level.