Main content starts here, tab to start navigating

Sides and Pies Reheat Instructions

Sides & Pies

Heating Instructions

A very happy Thanksgiving to you! Thank you for letting us share in your day.

Please refrigerate all items immediately.  For best results, remove items from the refrigerator and let sit out at room temperature for about 20 minutes before re-heating.  Your food will cook more evenly and more quickly, especially important on Thanksgiving Day when oven space is such prime real estate. I am not including heating times with these instructions as quantities and oven temperatures will vary. Make sure that all is heated through and served hot.  

Jumbo Lump Crab Cakes

Heat a sauté pan over medium flame, then cover the bottom with a thin layer of oil. When the oil is hot, place the crab cakes in the pan being careful not to over crowd. To prevent the crab cakes from sticking to the pan, do not disturb them until a crust is formed and they release freely when touched. Flip the cakes and finish in the oven if space is available. Otherwise lower temperature and cook on top of the stove until warmed through and hot. Serve with the mustard crème fraîche.  

Pumpkin Bourbon Soup

Warm on top of the stove until hot. Serve with orange cream and spiced pumpkin seeds.

Sausage Bread Stuffing

Place in a baking dish. Cover and heat @ 325-350 degrees until warmed through and hot.  Uncover, return to the oven, and cook until top is crispy and golden.

Cornbread Apple Stuffing

Place in a baking dish. Cover and heat @ 325-350 degrees until warmed through.  Uncover, return to the oven, and cook until top is crispy and golden.

Candied Yams

Place in a baking dish. Cover and heat in @ 350 degrees until warmed through. If desired, uncover and top with pecans and marshmallows. Return to oven and cook until top is golden.

Cheesy Potato Gratin

Heat uncovered @ 350 degrees until warmed through.

Green Bean Casserole

Cover and heat @ 325-350 degrees until warmed through and bubbly. Uncover and top with a single layer of fried onions. Return to the oven and cook until onions are warm and crispy.

Roasted Cauliflower

Transfer cauliflower to a rimmed baking sheet in one layer. Roast, uncovered @350 degrees until tender, about 15 to 20 minutes. Drizzle with pomegranate vinaigrette. Serve with a dollop of yogurt.

Turkey Gravy

The gravy is thickened with a roux so heat very gently in a heavy based pan, stirring often, until very hot.

a close up of a piece of cake on a plate


Defrost completely and brush with cream. Bake, uncovered in a 350F oven for 25-30 minutes until pastry is golden brown and filling is warmed throughout. Enjoy with the ones you love!



Place in the oven at 350F and cook for 45 minutes, remove foil and cook for another 15 minutes, check that it has cooked through. Enjoy!


Scones and Biscuits

Bake at 350F for 20 minutes on parchment lines baking sheet. Spin baking sheet halway through. Take out and enjoy when golden!


Pastries and Puffs

Preheat oven to 400F. Put in pastry/puffs on parchment lines baking sheet and immediatly drop the temperature to 350F. Bake for about 15 minutes. Take out and enjoy when golden!

OPTIONAL: mix 1 egg yolk with a splash of water, brush on pastry/puff and sprinkle with sugar!

Make your own vinaigrette! RIS style!

Secrets to a great salad. Here is a recipe for a classic French vinaigrette:

Makes 2 cups

1/2 cup red wine, tarragon or Champagne vinegar

1 Tablespoon Dijon mustard, preferably Maille brand

2 shallots, diced

1/2 cup extra virgin olive oil

1 cup peanut oil

salt and freshly ground black pepper

~Place a mixing bowl atop a wet towel on your counter. The towel will stop the bowl from slipping and allow you to use both hands to make your dressing.

~Add the vinegar, mustard and shallots to the bowl and whisk until well mixed.

~Slowly drizzle the olive oil into the mix with one hand while whisking continuously with the other hand.

~Continue with the peanut oil and stop after 2/3 of a cup.  A good acidic vinegar will take in a ratio of 3:1 oil to vinegar before the emulsified cells break.  Taste by dipping a piece of lettuce in the vinaigrette to see if it is to your liking.  If too acidic, continue with the remainder of the oil. Taste again.  It all depends on your vinegar and how acidic it is as to how much oil it will take. Balsamic vinegar, for example, usually takes in a lot less oil. That's why it is good to know your vinegar well.  Do note that you can tell if you have added too much oil.  In the emulsification, each cell will take in only so much oil.  Just like in making a mayonnaise, the second you add that extra drop of oil the emulsification will break.  With a mayonnaise you can visually see the break.  Your gorgeous fluffy mayo turns into a puddle.  With a vinaigrette, you can taste the break.  The acid and the fat will be totally separate on your tongue.  You will get a very sharp acid and then a flabby fat will follow.  It is magic!  Now back to the vinaigrette.

~When you think you have achieved perfection as your bite of dressed, hydrated lettuce tells you, do a final season to taste with salt and pepper.  

~A perfect emulsification will hold for a while but it will eventually separate.  Just shake it to mix like you would do any other dressing.  

~Keep refrigerated. If the oil solidifies, bring it to room temperature before using.

Yvonne Lacoste's Cranberry Orange Bread Recipe

“My mom's recipe. Great for breakfast, sliced, toasted and buttered.” – Chef Ris

3 cups flour 

¾ tsp baking soda 

¾ tsp baking powder

¾ tsp salt

1 ½ cups sugar

3 tbsp shortening

2 medium eggs

Grated zest of 1 orange

1 cup plus 2 tablespoons of orange juice

1 ½ cups whole cranberries

¾ cup walnuts, chopped

Sift together the dry ingredients and set aside. Cream together the sugar and the shortening. Add the eggs.  Add the zest and orange juice and mix well. Add the dry ingredients. Fold in the cranberries and the walnuts.  Bake in a 9x5x3 greased pan at 350 degrees for 35-40 minutes. Test with a toothpick for doneness.