Monday, November 27, 2017

Euphemia Haye: Thanksgiving on Longboat Key





One of the most romantic restaurants on Longboat Key, Euphemia Haye is the perfect place to celebrate American Thanksgiving. Tucked away in an historic wooden cottage behind a jungle of tropical greenery and palm trees studded in twinkle lights, Euphemia Haye also serves some of the finest cuisine on the key. Having already celebrated Canadian Thanksgiving in early October, we could hardly miss out on this iconic American holiday tradition which has less to do with pilgrims and the Mayflower, than it does provide an opportunity for us all to give thanks for what’s good in our lives, celebrate nature’s bounty, and enjoy a big meal with family and friends. Having made a reservation two months before, we eagerly anticipated Chef Ray Arpke's special Thanksgiving menu which started with his own homemade Pumpkin Rum Bisque or a Tossed Cranberry Salad and ended with a slice of his pastry chef’s luscious Pumpkin, Pecan, or Apple Walnut Crumble Pie. Offering a full à la carte menu along with two Thanksgiving Day specials including Sliced Turkey with prune stuffing and honey glazed carrots, plus Euphemia Haye's signature Roast Duck with sage stuffing and raspberry sauce, there is no finer place to celebrate life's special moments.



Napkin folded and the table beautifully set for Thanksgiving dinner

Euphemia Haye's classic homemade Banana Bread

A glass of Prosecco for a bubbly beginning to the evening

Romantic candlelight 

Chef's Paté: a mixture of duck livers, veal, mushrooms, fines herbes, and garlic served with fresh vegetables, capers, diced onions and hot toast

Euphemia Haye's Classic fresh romaine lettuce in a creamy lemon and anchovy dressing with garlic, Parmesan and homemade croutons

And for an extra special touch - plump white anchovies

A lovely 2014 Domaine des Bosquets Gigondas

Euphemia Haye's famous Roast Duckling, one of Chef Arpke's special Thanksgiving entrées

Chicken Florentine: a skinned boneless breast of chicken, lightly breaded and pan-fried, 
served on a bed of delicious creamed spinach

Steamed Broccoli

Puréed and whipped potatoes enhanced with cream and butter

Grecian lamb Shank braised in a red wine garlic sauce, enhanced with rosemary and authentic Greek seasonings, and served with puréed and whipped potatoes

Serving Thanksgiving lunch and dinner, Euphemia Haye was fully booked all day 















Chef Ray’s Sage Stuffing
Makes enough to stuff one turkey
Recipe courtesy of chef Raymond Arpke

3 cups seasoned croutons
1 1/3 cup chicken stock
1/4 tsp thyme
1 bay leaf
1 tsp rubbed sage
1 dash white pepper
1 dash cayenne
1 small onion, diced
1 stalk celery, diced
1 large egg
Butter


Combine the chicken stock, seasoning, onion, and celery in pot and bring mixture to a boil. Place the croutons in a non-reactive bowl and pour the stock mixture over them. Fold the mixtures together until they are mixed, but still have some pieces of crouton left. Fold in the egg then bake in a well-buttered dish at 350ºF until brown, about 20 minutes. Serve in a nice dish or cool for stuffing into turkey or halved ducks.