5 recipes from the chef of the Biltmore Estate to eat like a Vanderbilt.

If you were a guest at a Thanksgiving feast in 1904 at the luxurious Biltmore estate in Asheville, North Carolina, Edith and George Vanderbilt, the wealthiest owners of this home, would have treated you like royalty.

“Dinner in the early last century was an important form of social interaction,” says Darren Pupor, the chief curator of Biltmore, in an interview with Southern Kitchen. “Dinner was an opportunity to see and be seen, as well as to practice the art of conversation.”

The year 1904 was marked by lavish festive feasts, where the Vanderbilts enjoyed oysters, royal consommé, Spanish mackerel, and even veal brain cutlets with mushroom sauce and a trendy celery salad with Virginia ham.

The chefs at Biltmore are offering an enhanced selection of holiday dishes. The estate provides a whole set of recipes crafted by the chef to help you entertain guests, doing it like the Vanderbilts, but without using calf brains. Based on history, yet completely modern.

Cold marinated turkey

Executive Chef Sean Eckman from the four-star restaurant Dining Room at The Inn on the Biltmore Estate resort has created this updated turkey recipe, based on a festive dish that the Vanderbilts often enjoyed. Marinating for up to 24 hours makes this bird especially juicy. Preparation will take 8 hours, and cooking time is 4 hours and 30 minutes.

Ingredients:

• 1 turkey weighing 18-20 pounds
• Marinade:
• 2 gallons of water
• ½ cup of wine vinegar
• ½ cup of sugar
• 2 cups of kosher salt
• 3 tablespoons of black pepper
• 2 tablespoons of red pepper flakes
• 2 tablespoons of yellow or brown mustard seeds
• 2 tablespoons of whole fennel seeds
• 1 tablespoon of whole cloves
• 12 cloves of garlic
• 3 sprigs of fresh thyme

Marinating method: You will need a sturdy plastic marinating bag and an ice bath large enough to hold a 20-pound turkey.

In 4-quart saucepans, combine 2 quarts of water, vinegar, sugar, salt, pepper, mustard seeds, and fennel. Bring the marinade to a boil for 5 minutes, ensuring that the salt and sugar have dissolved, then let it cool to room temperature.

Crush the garlic cloves.

Fill one quarter of the ice with a lump. Place the turkey in a bag along with the cooled brine, crushed garlic, thyme, and the remaining water. Tie it up well and cover it with as much ice as your refrigerator allows, placed on the sides and on top. Leave it to marinate overnight or for up to 24 hours.

Baking method: You will need kitchen twine and a baking tray.

Preheat the oven to 375 degrees. Prepare a baking sheet and a roasting rack. Remove the turkey from the marinade, pat it dry with paper towels, and place it on the baking sheet breast side up.

Leave it at room temperature for 45-60 minutes. Rub the turkey all over with oil and generously season it with salt and pepper, including the cavity. Tuck the wings under the turkey and tie the legs with string.

Cook for 2.5 to 3 hours, basting every 30 minutes, until the thickest part of the thigh reaches 165 degrees.

Let it rest for 30 minutes before slicing.

Fried sweet potatoes with cranberries and pumpkin seeds

Chef Eckman also based this festive side dish on a traditional recipe that guests of the Biltmore Estate enjoyed.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1/2 cup of raisins
• 1/2 cup of toasted pumpkin seeds
• 1 tablespoon of chopped shallots
• 1 teaspoon of minced garlic
• 1/2 tablespoon of fresh chopped sage
• 1/4 cup of chicken broth
• 2 tablespoons of olive oil, divided
• 1 tablespoon of butter
• Salt and pepper

Instructions:

Preheat the oven to 450 degrees. Peel and cut the sweet potatoes into 1/2 inch cubes. Then spread them on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Toss the potatoes, spread them out evenly, and sprinkle with salt and pepper. Bake for 25-30 minutes, until the potatoes are soft but crispy.

Meanwhile, in a skillet, heat the remaining oil and butter over medium heat. Add the shallots, garlic, and sage. Sauté for a minute, then add the pumpkin seeds and raisins. Sauté for another minute.

Add the baked sweet potato, then pour in the chicken broth. Gently stir to coat the potato, and remove from heat. Season with salt and pepper to taste. Serve warm.

Green beans with toasted pancetta butter

This delicious dish, created by the Biltmore chef, will make your holiday dinner unforgettable. Serves 4-6 portions.

Ingredients:

• 1¼ pounds of fine green beans (for example, haricots verts)
• 1/3 cup of roasted hazelnuts
• 4 ounces of pancetta
• 2 ounces of butter
• 2 tablespoons of fresh lemon juice
• 1 tablespoon of crushed red pepper
• Kosher salt

Instructions:

Trim any stems from the concentrated ends of the green beans. Crush the hazelnuts with the side of a knife or a rolling pin and set aside. Heat a pot over medium heat.

Cut the pancetta into 1/4 inch cubes and cook until it is crispy on the outside but soft on the inside, about 3 minutes, stirring often. Remove the cooked pancetta and add the butter. Cook the butter over medium heat until it turns light brown, about 30 seconds, and then turn off the heat.

Salt the boiling water to taste and cook the green beans until tender, about 2 minutes for haricots verts. Remove the cooked green beans from the water and add them to the pan with the dried oil along with all the other ingredients.

Brandy Yule Well

Inspired by the traditional French bûche de Noël, or Yule log, Biltmore Pastry Chef Aaron Morgan has created this rich pastry covered in elegant Italian buttercream that resembles freshly fallen snow.

After assembling the cake, enhance it with decorative elements such as marzipan mushrooms, sugar-coated berries, and fresh herbs, which will help make your Yule well the centerpiece of any celebration or winter party.

Tip: don't worry if your Yule well isn't as smooth as you'd like - snowy Italian cream and decorations will help hide any imperfections.

Ingredients:

• For the sponge cake roll:
• 3 large whole eggs
• 6 large yolks
• 1 cup of sugar
• 1/2 cup of wheat flour
• 3 large proteins
• Powder
• For peanut butter cream:
• 4 ounces of softened cream cheese
• 3/4 cup and 2 tablespoons of sugar
• 1 cup of creamy peanut butter
• 1 tablespoon of melted butter
• 1 ½ teaspoons of vanilla extract
• 1/2 cup of cream
• For Italian buttercream:
• 2 cups of sugar
• 1/2 cup of water
• 1 tablespoon of light syrup
• 5 major proteins
• 1 1/2 cups of softened butter, cut into pieces
• For decoration (optional):
• Marzipan mushrooms
• Cocoa powder
• Chocolate Florentine lace cookies
• Fresh rosemary
• Fresh or sugar-coated cranberries

Instructions:

First, prepare the sponge roll: Preheat the oven to 350 degrees. Grease the bottom and sides of a half-sheet pan (approximately 18x13x1 inches) with butter; line the bottom with parchment paper, then grease the parchment with butter. Set aside.

In the bowl of a mixer with a whisk attachment, beat all the eggs, egg yolks, and 1 cup of sugar at medium speed for 3-5 minutes, until the mixture reaches the "ribbon stage" or becomes thick, light, frothy, and forms ribbons in the batter when you lift the whisk.

Add the flour and gently mix until just combined.

In a separate large bowl, use a hand mixer to beat 3 egg whites on medium-high speed until stiff peaks form. Add the whipped egg whites to the egg-flour mixture and gently fold it in.

Pour and spread the batter in the prepared pan. Bake on the middle rack of the oven for 14-16 minutes, or until the cake is baked through and lightly golden.

Sprinkle the top of the hot cake generously with powdered sugar (this will help prevent it from sticking). Run a knife around the edge of the cake to separate it from the sides of the pan. Enjoy the cake on a lovely dining towel and a large cutting board. Carefully but quickly flip the cake onto the towel/cutting board. Remove the pan and parchment paper from the cake.

Starting from one short end, tightly roll the hot cake in a towel. Transfer it to a cutting board, a small baking sheet, or a large plate, starting with the seam. Leave it to cool completely, about 2 hours (you can place it in the refrigerator to speed up the cooling process if you wish).

In the meantime, prepare the peanut butter cream: In the bowl of a mixer with the paddle attachment, beat the cream cheese and 3/4 cup plus 2 tablespoons of sugar on medium speed for 30 seconds to 1 minute, until the mixture is smooth and creamy. Beat in the peanut butter, melted butter, and vanilla extract on medium speed for 1 minute or until they are combined and smooth, frequently scraping down the sides.

In a separate large bowl, use a hand mixer to whip the cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter cream until fully combined.

Assemble the cake: on a clean work surface, carefully unwrap the completely cooled cake. Evenly spread peanut butter on the top of the cake to the edges. Roll the cake up and return it to the cutting board or baking sheet; cover with plastic wrap and freeze for 1 hour.

While the cake is freezing, prepare the Italian buttercream: In a medium saucepan over medium heat, combine 2 cups of sugar, water, and light corn syrup. Cook, stirring occasionally, until it reaches a temperature of 245-250°F when checked with a professional thermometer.

While the sugar mixture is cooking, in the bowl of a mixer with a paddle attachment, beat 5 egg whites on medium-high speed until stiff peaks form. With the mixer still running on medium-high speed, slowly pour the hot sugar mixture into the egg whites. Continue to beat the mixture for 10-15 minutes, or until it has completely cooled and has become a light, fluffy, and glossy meringue.

Continuing to operate the mixer at medium-high speed, add the softened butter one piece at a time, beating until fully combined and achieving a light, fluffy, and smooth cream. If the cream is too runny, cover it and chill until it reaches the desired firmness.

Finally, assemble the cake: Use a sharp knife to cut one end of the cooled cake at an angle a few inches from the end; place the cut piece on one side of the cake to form a "branch." Trim the very end of the branch for a clean edge, if desired. Cover the entire top and sides of the cake with frosting (you may not use all of the buttercream); use a smoothing spatula to add texture to the sides, if desired.

Decorate and adorn the cake with marzipan mushrooms, Florentine lace, cocoa powder, etc. as desired. Store the cake lightly covered in the refrigerator for up to 5 days.

Spicy Vuseil

Vusail is a traditional hot festive punch that has had many variations over the years. The name means "to be in good health." In the Christmas song "The Song of Vusail," vusail refers to good wishes rather than the drink itself. However, in ancient traditions, it was believed that singers could hope for a reward in the form of a cup of vusail for their efforts.

This recipe, provided by the Biltmore Estate in Asheville, North Carolina, will help you warm up in the winter. It includes Biltmore Estate's signature spices and red wine from Biltmore, but you can substitute with other brands. This recipe is intended for one cocktail, so prepare it as needed.

Ingredients:

• 3 ounces of red wine (a great choice is Biltmore Estate Limited Release Merlot)
• 2 ounces of water
• 2 teaspoons of Biltmore Wassail Blend spices, or other desired spices
• 3/4 ounce of blended bourbon
• 1/4 ounce of freshly squeezed lemon juice
• 1 pinch of walnuts
• 1 teaspoon of honey
• Sliced apples, sliced oranges, whole cloves, star anise (optional)
• Cinnamon stick (optional for stirring)

Instructions:

Mix the wine and water in a pot and heat it up. Just before the mixture comes to a boil, remove it from the heat and add the spice mix for the mulled wine, stirring until it dissolves.

Pour the mixture into a coffee cup. Add bourbon, lemon juice, and walnuts; use a teaspoon of honey to stir and blend the flavors. Add chopped apples, sliced oranges, whole cloves, and star anise if you like. You can even let them mix with cinnamon.