{"id":137294,"date":"2020-11-20T13:15:05","date_gmt":"2020-11-20T18:15:05","guid":{"rendered":"https:\/\/www.bates.edu\/news\/?p=137294"},"modified":"2020-11-20T16:51:24","modified_gmt":"2020-11-20T21:51:24","slug":"three-recipes-from-the-2020-harvest-meal","status":"publish","type":"post","link":"https:\/\/www.bates.edu\/news\/2020\/11\/20\/three-recipes-from-the-2020-harvest-meal\/","title":{"rendered":"Three recipes from the 2020 Harvest Meal (no flamingo, sorry)"},"content":{"rendered":"\n

The more things change, the more the brisket stays the same.<\/p>\n\n\n\n

Held on Wednesday, this year’s Harvest Meal was, like all of Dining Services offerings this fall, a take-out affair. <\/p>\n\n\n\n

But oh my, what a menu: roast turkey, seafood chowder, beef brisket crusted with brown sugar and chili; roasted eggplant with artichokes and spinach; and green bean and tofu casserole, among other options.<\/p>\n\n\n\n

And the event had the perfect theme reflecting the care-free, sunny delight that the year 2020 has been: “Life’s a Beach.” Hence the pink flamingos, among other inflatables.<\/p>\n\n\n\n

\"\"<\/a>
From 2006: students queue up for Harvest Meal outside Chase Hall, the home of dining Commons until 2008. (Phyllis Graber Jensen\/Bates College)<\/figcaption><\/figure>\n\n\n\n

For your holiday-season dining needs, wants, or desires, here are recipes for three dishes from the 2020 Harvest Meal menu.<\/p>\n\n\n\n

SEAFOOD CHOWDER
Servings: 11 portions (6 ounce)<\/h5>\n\n\n\n

2 teaspoons canola oil
2 stalks celery, medium diced
1\/4 large onion, medium diced
1 1\/2 teaspoon garlic, minced
1\/2 cup butter (1 stick) or margarine
3\/4 cup flour
2 tablespoons fish base
2 quarts milk
1\/2 pound cooked potatoes, diced
1\/4 pound 40\/60 count scallops
1\/4 pound 70\/90 peeled, de-veined raw shrimp
1\/4 pound lobster meat
1\/2 pound fish of your choice, can be a variety
1\/2 teaspoon tabasco sauce<\/p>\n\n\n\n

In a pan over medium heat, melt butter or margarine. Whisk flour into the butter until a thick, rough paste forms (roux.) As it cooks the roux will become smooth. Stir often and watch for burning.<\/p>\n\n\n\n

After about 5 minutes, remove from heat and set aside.<\/p>\n\n\n\n

Heat oil in a large soup pot over medium-high heat. Add onion, celery, and garlic and saut\u00e9 for 5 minutes.<\/p>\n\n\n\n

Mix fish base and milk, then add to vegetables and bring to a simmer.<\/p>\n\n\n\n

Thicken with roux.<\/p>\n\n\n\n

Add potatoes, scallops, shrimp, lobster, fish, and tabasco. Bring back to a simmer, and simmer for 10 minutes. Check seasoning.<\/p>\n\n\n\n

\n\n\n\n
\"\"<\/a>
Every Harvest Meal has a theme woven through Commons decorations and the menu. In 2015, it was “Cats on the Coast.” (Phyllis Graber Jensen\/Bates College)<\/figcaption><\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

\n\n\n\n
HERBED STUFFING<\/h5>\n\n\n\n
Servings: 12 (4 ounce) portions<\/h5>\n\n\n\n

1\/2 large onion, medium diced
2 stalks celery
1\/3 cup margarine
6 1\/2 cups chicken stock
1 gallon dried bread, diced
1\/2 teaspoon salt
1\/4 teaspoon pepper
1\/2 teaspoon sage<\/p>\n\n\n\n

Preheat oven to 350 degrees.<\/p>\n\n\n\n

In a pan over medium-high heat, melt margarine. Add onion and celery and saut\u00e9 for 10 minutes.<\/p>\n\n\n\n

Add stock. Bring to a boil, reduce to a simmer for 10 minutes. Remove from heat.<\/p>\n\n\n\n

Add bread, salt, pepper and sage. Mix thoroughly. Place in a greased baking pan.<\/p>\n\n\n\n

Bake for 15 minutes.<\/p>\n\n\n\n

\n\n\n\n
\"\"<\/a>
From 2002: The late Paul Begin of Dining Services presides over that year’s medieval-themed Harvest Meal. (Phyllis Graber Jensen\/Bates College)<\/figcaption><\/figure><\/div>\n\n\n\n
BROWN SUGAR AND CHILI CRUSTED BRISKET<\/h5>\n\n\n\n
Servings: Rub is enough for two (5-6 lb.) beef briskets, each approximately 20 portions<\/h5>\n\n\n\n

3\/4 cup + 2 tablespoons dark chili powder
3\/4 cup + 2 tablespoons salt
1\/4 cup + 3 tablespoons brown sugar
1\/4 cup + 3 tablespoons black pepper
3 tablespoons + 1 1\/2 teaspoons dry mustard
1 teaspoon ground bay leaf
1\/4 cup + 3 tablespoons granulated garlic
1\/4 cup plus 3 tablespoons granulated onion<\/p>\n\n\n\n

Mix ingredients and rub generously on briskets.<\/p>\n\n\n\n

Bake at a low temperature, 250 to 275 F., for 3 hours minimum in a conventional oven or the low setting on a Dutch oven. Brisket often requires up to 2 hours per pound. Brisket needs to reach an internal temperature of 180 degrees.<\/p>\n\n\n\n

Leftover rub can be refrigerated in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pink flamingos weren\u2019t on the Harvest Meal menu (they just helped with the theme, “Life\u2019s a Beach\u201d). But seafood chowder, beef brisket with brown sugar and chili rub, and herbed stuffing were \u2014 and here are the recipes.<\/p>\n","protected":false},"author":148,"featured_media":137297,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_hide_ai_chatbot":false,"_ai_chatbot_style":"","associated_faculty":[],"_Page_Specific_Css":"","_bates_restrict_mod":false,"_table_of_contents_display":false,"_table_of_contents_location":"","_table_of_contents_disableSticky":false,"_is_featured":false,"footnotes":"","_bates_seo_meta_description":"","_bates_seo_block_robots":false,"_bates_seo_sharing_image_id":0,"_bates_seo_sharing_image_twitter_id":0,"_bates_seo_share_title":"","_bates_seo_canonical_overwrite":"","_bates_seo_twitter_template":""},"categories":[133,14,224],"tags":[],"class_list":["post-137294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-creativity","category-faculty-staff","category-society-culture"],"_links":{"self":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/137294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/users\/148"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/comments?post=137294"}],"version-history":[{"count":8,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/137294\/revisions"}],"predecessor-version":[{"id":137318,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/posts\/137294\/revisions\/137318"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/media\/137297"}],"wp:attachment":[{"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/media?parent=137294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/categories?post=137294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bates.edu\/news\/wp-json\/wp\/v2\/tags?post=137294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}