Thanksgiving at the Renaissance Chicago Hotel
1 Wacker Drive, Chicago
Thanksgiving at Sam & Harry's Steakhouse
Renaissance Schaumburg Hotel & Convention Ctr.
1551 N. Thoreau Dr., Schaumburg
Spiced pumpkin soup with roasted fennel
Pumpkin 1 lb
Fennel bulb 1 med
Chicken stock 1 cup
Half and half 1 cup
Cinnamon 1/2 tsp
Nutmeg 1/2 tsp
Salt and pepper
Roast pumpkin and remove seeds. Toss fennel with a little oil and roast until soft. Add pumpkin, fennel, stock, half and half, cinnamon and nutmeg to stock pot. Bring to a boil and simmer for 30 minutes. Puree until smooth. Adjust seasoning. Serve hot.
Remove seeds from pumpkin. Toss with a little oil, salt, and cayenne pepper. Roast at 300 degrees for 1 hour stirring every 15 minutes. Cool and enjoy.
2 cups fresh cranberries
1/2 cup orange juice
1/4 cup brown sugar
Freshly ground black pepper
1 cinnamon stick
1 bay leaf
Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.