Chef Omo shares two recipes as his team gears up for Thanksgiving To-Go

Chef Omo shares two recipes as his team gears up for Thanksgiving To-Go

By Andy OberUniversity Communications
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Employees can place orders until 1 p.m. on Nov. 23.
Employees can place orders until 1 p.m. on Nov. 23.
Michael Omo, senior executive chef and director of quality assurance for Arizona Student Unions
Michael Omo, senior executive chef and director of quality assurance for Arizona Student Unions

Once again, you can take some stress off your Thanksgiving plate with Thanksgiving To-Go packages from Arizona Student Unions. Family and individual meals as well as baked goods are all part of the offerings.

"For this year's Thanksgiving To-Go, we are focusing on improving our selection," says Michael Omo, senior executive chef and director of quality assurance for Arizona Student Unions. "We will still offer the great traditional favorites, but we've added many other options that meet the growing demand for special dietary needs."

Employees can place an order through Nov. 23 at 1 p.m. On Nov. 24, you can pick up your package at On Deck Deli in the food court at the Student Union Memorial Center or have your meal box ready for pick-up at the circle drive next to SUMC. Pickup times are 11 a.m., 1 p.m. or 2 p.m. Each package is $85 plus tax and will feed up to eight people. This year's package includes:

Entrée (choose one)

  • Whole Tom turkey (with pan gravy), 10-14 lbs., pre-roasted
  • Prime rib of beef (au jus), 5-6 lbs., pre-roasted
  • Rosemary leg of lamb (mint aioli), 4-5 lbs., pre-roasted
  • Roasted vegetable Wellington (apricot balsamic chutney), 5-6 lbs., bake at home

 Salads (included)

  • Full layered salad (butternut squash, quinoa, celery, cranberries, pumpkin seeds, citrus vegetables)
  • Thanksgiving slaw (cabbage, cranberries, almonds, maple cider vinaigrette)

Sides (included)

  • Autumn sage and sausage stuffing
  • Creamy Yukon mashed potatoes
  • Spiced-maple garnet yams, pecans and apricots
  • Roasted cauliflower with pomegranate molasses
  • Heirloom carrots and Brussels sprouts with mustard apricot glaze
  • Creamed spinach and shallot rings
  • Maple-roasted harvest root vegetables
  • Cranberry-orange relish
  • Cranberry multigrain loaf

Dessert (choose one)

  • Traditional pumpkin pie with Chantilly cream
  • Chocolate bourbon pecan pie
  • Apple harvest walnut streusel (gluten- and dairy-free)

Any individual item can be purchased using the A La Carte form. Orders must be placed by 1 p.m. on Nov. 23 and can be picked up on Nov. 24 at 11 a.m., 1 p.m. or 2 p.m. at On Deck Deli or the Student Union Memorial Center traffic circle.

Reheatable single meals also are available and can be ordered through Grubhub at Arizona Market and Highland Market or by visiting Arizona Market, Highland Market or Global Market to purchase. Pre-orders can be picked up Nov. 24 at all three locations.

The Thanksgiving Bake Sale returns this year as well, with a variety of pies, breads, cakes, brownies and more. You must place your order by 1 p.m. on Nov. 23. You can pick your items up Nov. 22-24 from 10 a.m.-3 p.m. at On Deck Deli.

If you have questions, email Emily Romero, assistant director of dining services with Arizona Student Unions.


Want to bring the genius of Chef Omo into your own kitchen this Thanksgiving? Try these two recipes, compliments of the chef.

SWEET POTATO WAFFLES

Ingredients

1 cup sweet potatoes, baked and mashed
3 eggs, separated
1/4 cup packed brown sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/2 cup butter, melted
1 1/2 cups milk
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar

Instructions

Purée the sweet potatoes in a food processor, then combine in a mixing bowl with the egg yolks, brown sugar, vanilla and nutmeg; mix well. Slowly pour in the melted butter, alternating with the milk, stirring continuously.

Sift together the flour, baking powder and salt. Add to the egg mixture to make a thick batter.

In a separate bowl, beat the egg whites until they form soft peaks. Beat in the sugar, continuing to beat until stiff peaks form. Fold the egg whites into the batter, but do not overmix.

Pour enough batter to almost cover the surface of a preheated, greased waffle iron in a thin layer. Close the iron and bake according to the manufacturer's instructions or until the iron is no longer steaming.

WARM CHOCOLATE PUDDING CAKE

Ingredients

15 ounces bittersweet chocolate
6 ounces Plugra butter
8 eggs, separated
2 1/2 ounces sugar (to whip with egg yolks)
2 1/2 ounces sugar (to whip with egg whites)
4 ounces chocolate chunks

Instructions

Place chocolate and butter in double boiler, melt ingredients (do not let chocolate get over 100 degrees).

After melting, let cool to 80 degrees. In mixer, whip egg yolks until thick, then add 2 1/2 ounces of sugar.

Fold egg mixture into chocolate.

In clean mixing bowl, whip egg whites until foamy, then add 2 1/2 ounces of sugar while whipping until stiff peaks form.

Fold the egg mixture into chocolate mixture; add chocolate chunks.

Heat oven to 350 degrees.

Grease and flour large muffin pan. Pour mixture into muffin pan and bake for 35 minutes. If using a convection oven, bake for only 20 minutes. Pudding cake will puff up like a soufflé.

After cakes are cooked and still warm, take a rubber spatula and push the side of the cake into the center. Let cool for 2 hours and remove from pan.

Before serving, heat cake in microwave for 20 seconds. Serve with caramel sauce and vanilla bean ice cream.

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