Courtesy of Chef Michelle H at Sur La Table, Los Angeles


Trost Financial recently hosted a Client Appreciation Cooking Class at our local Sur La Table location in Los Angeles, CA. It was undoubtedly one of the best dinners we’ve ever had – and we cooked it ourselves! With the holidays in full swing, we thought we would share the recipes from our Cooking Class. Client favorites were the Buttermilk Mashed Potatoes and Pumpkin Mousse.



Trost Financial-Hosted Cooking Class

The Full Menu + Recipes!



Dry-Brined Turkey with Savory Herb Butter

Yield: 10 to 12 servings

Don’t forget to purchase your turkey far enough in advance to account for thawing and brining times, at least 4 days for a 12 pound frozen turkey.


1 (12 to 14 pound) turkey, neck and giblets removed and reserved for stock

2 to 3 tablespoons sea salt

4 ounces (1 stick) unsalted butter, at room temperature

1/2 cup minced fresh flat-leaf parsley, thyme, sage, and rosemary leaves

Vegetable oil

1 to 2 cups poultry stock, plus more as needed

1 large yellow onion, diced into 1-inch pieces

2 large carrots, peeled and diced into 1-inch pieces

2 large stalks celery, diced into 1-inch pieces


1. To dry brine: Pat turkey dry with paper towels. Place the turkey into a roasting pan and run your hand, or handle of a wooden spoon gently between the skin and meat to loosen the skin, being careful not to tear it. Loosen as much skin as possible over the breasts, legs, and thighs. Rub the meat under the skin with salt to coat the meat evenly, again taking care not to rip the skin. Transfer turkey uncovered to the bottom shelf of the refrigerator for at least 8 hours and up to 24 hours.


2. To dress and roast the turkey: Remove turkey from the refrigerator and let stand at room temperature for 45 minutes. Preheat oven to 425°F and place a rack in the lower third. To a small bowl, add butter and herbs; stir to combine. Rub the turkey with the butter mixture, coating all parts equally. If needed, gently stretch skin to cover breast meat completely. Using kitchen twine, tie the legs together at the ankles and tuck wing tips under breasts.


3. To start roasting: Place a heavy roasting rack inside a large roasting pan and lightly oil the rack. Place turkey, breast side up, on roasting rack, transfer to oven, and roast for 30 minutes. After 30 minutes, add 1 cup of stock to the roasting pan to prevent pan drippings from scorching.


4. After 60 minutes, remove roasting pan from the oven and reduce the oven temperature to 350°F. Baste the turkey with pan juices. Scatter onion, carrot, and celery pieces across bottom of roasting pan, stirring to coat with pan juices. Return turkey to oven and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 2 hours or more, depending on the weight of the turkey. General rule for roasting poultry is to roast it for 15 to 20 minutes per pound.


5. To rest the turkey: Remove turkey from oven and transfer to a large platter. Tent turkey loosely with aluminum foil to keep warm and rest for at least 20 to 30 minutes before carving.


6. For the gravy: Strain pan drippings through a fine-mesh strainer set over a heatproof vessel, making sure to scrape off all browned bits from bottom of roasting pan. Once cool, fat can be skimmed off and saved for other recipes; save the drippings for making the gravy.


7. To serve: Using a carving knife, remove legs and thighs from the turkey. Slice breasts into 1/4-inch slices and place on a serving platter with legs and thighs. Serve immediately.



Poultry Stock 

Yield: about 8 cups

If you use turkey bones, ask your butcher to cut the turkey bones into pieces for you. For a stronger flavored stock, roast poultry and vegetables in oven until golden brown prior to cooking. You can make the stock up to 3 days in advance and keep refrigerated or freeze for future use.


Reserved turkey giblets such as neck, gizzard, and heart

2 pounds turkey or chicken wings and/or carcasses, cut into 3-inch pieces

1 large yellow onion, quartered

2 large carrots, peeled and cut into 1-inch pieces

2 large celery ribs, cut into 1-inch pieces

4 garlic cloves

2 to 3 tablespoons vegetable oil

9 cups cold water

1 teaspoon black peppercorns, lightly crushed

1 bay leaf

5 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme


1. Pressure cooking method (fastest): Transfer all ingredients to a large pressure cooker and cook for 60 minutes. (Always review manufacturers’ directions before using any pressure cooker. Make sure your pressure cooker’s capacity can accommodate all the ingredients or make stock in 2 batches.)

2. Slow simmer method: To a large saucepan set over high heat, add all stock ingredients; bring to a boil. Reduce heat to simmer and cook until stock is richly flavored and reduced slightly, 3 to 4 hours. Do not allow the stock to return to a boil; it should bubble gently. Using a slotted spoon or ladle skim off foam that accumulates on the top of the stock.

3. To store the stock: When finished, remove from heat and allow stock to cool slightly. Strain stock through a fine-mesh sieve into a large heatproof bowl and cool to room temperature. Ladle off fat (can be reserved for making roux). Cover and refrigerate until ready to use.



Wild Mushroom Gravy

Yield: about 8 cups

Dried mushrooms can be found at most grocery stores. Any mix of dried mushrooms will taste great in this recipe.


5 cups poultry stock or low-sodium chicken broth, divided 

1 ounce dried porcini mushrooms

2 tablespoons unsalted butter

1 pound fresh mushrooms such as chanterelle, shitake, and cremini, stemmed and sliced  

1/2 cup dry white wine

4 tablespoons turkey fat drippings or unsalted butter

1/4 cup unbleached all-purpose flour

2 large shallots, chopped (about 1/2 cup) 

3 large garlic cloves, minced

2 teaspoons chopped fresh thyme leaves 

2 teaspoons chopped fresh sage leaves 

1/2 cup crème fraîche  

1 1/2 teaspoons chopped fresh tarragon 


1. To prepare the mushrooms: To a medium saucepan set over medium-high heat, add 1 cup of stock and dried porcini mushrooms. Bring stock to a simmer and reduce heat to low; cover and steep dried mushrooms until softened. Once soft, strain the mushrooms out and thinly slice. Reserve the stock.

2. To cook the mushrooms: To a large skillet set over medium-high heat, add butter. When butter melts and foam subsides, add both fresh and rehydrated mushrooms and season with salt and pepper; cook until browned and tender, about 8 minutes. Deglaze the pan with wine, scraping browned bits from bottom of pan. When wine is almost completely evaporated, transfer mushrooms to a plate or bowl and set aside.

3. To prepare the roux: To the same large skillet set over medium-high heat, add turkey fat drippings. Add shallot and garlic and cook until translucent, about 2 minutes. Reduce heat to medium-low, whisk in flour to make a thick paste, called a roux. Cook, whisking continuously until flour colors lightly and smells like toasted almonds, about 2 minutes.

4. To prepare the gravy: Increase heat to medium-high. Slowly pour reserved stock and remaining 4 cups of stock into the skillet while whisking vigorously. Once gravy is thickened and bubbling, add sautéed mushrooms and herbs. Reduce heat to a simmer and cook, stirring occasionally, until gravy has a rich velvety texture, about 10 minutes. Taste and adjust seasoning with salt and pepper. (Recipe can be prepared up to this stage 1 to 2 day ahead, covered, refrigerated, and rewarmed before continuing.)

5. To finish the gravy: Whisk crème fraiche and tarragon into gravy, taste and adjust seasoning with salt and pepper; serve immediately.



Perfect Buttermilk Mashed Potatoes

Yield: 8 to 10 servings

The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light and fluffy mashed potatoes. The key to that fluffy texture is to process the hot potatoes in a ricer or food mill. It’s also important to simmer rather than boil potatoes for even cooking.


5 pounds russet potatoes, peeled and cut into 1-inch chunks

1 tablespoon plus 2 teaspoons sea salt, divided

1 cup heavy whipping cream

1 cup whole milk

2/3 cup buttermilk

4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces

Freshly ground black pepper


1. To prepare the potatoes: To a large pot, add the potatoes and cover with 2 inches of cold water. Bring to a boil over high heat and add 1 tablespoon of salt. Lower heat to medium, cover partially, and simmer until potatoes are tender and can be pierced with a fork with little to no resistance, 15 to 20 minutes. Drain potatoes in a colander.

2. While potatoes are cooking, to a small saucepan set over medium-low heat, add cream, milk, buttermilk, butter, and remaining 2 teaspoons salt. Cook until butter is melted, 3 to 4 minutes. Remove from heat.

3. To make the mashed potatoes: Set a potato ricer on the rim of the pot used to cook potatoes. Fill the ricer halfway with cooked potatoes and press them through. Continue until all the potatoes have been riced.

4. Fold a little bit of the cream mixture at a time into the riced potatoes, using a silicone spatula, until desired consistency is reached. Taste and adjust seasoning with salt and pepper.

5. To serve: Mound potatoes in a warmed serving bowl and serve immediately. (Potatoes can be made a few hours ahead, dotted with 1 tablespoon butter, loosely covered with foil, and kept in a warm oven.)




Pumpkin Mousse with Bourbon Whipped Cream

 Yield: 8, 4-ounce servings



2 teaspoon unflavored gelatin powder

1/4 cup bourbon

5 large egg yolks

1 3/4 cups heavy whipping cream, divided

3/4 cup granulated sugar

12 ounces pumpkin puree

1 1/2 teaspoon vanilla paste

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon sea salt


Bourbon whipped cream:

1 tablespoon bourbon

1/2 teaspoon granulated sugar

1/4 teaspoon vanilla paste

1 cup heavy whipping cream


1. To prepare the gelatin: To a small bowl add gelatin and bourbon; stir to combine and set aside to allow gelatin to bloom.

2. To prepare the pumpkin mixture: To a medium saucepan set over medium heat, add yolks, 1/2 a cup of cream, sugar, pumpkin purée, vanilla, spices, and salt. Using a silicone spatula, cook, stirring constantly, until mixture thickens, about 5 minutes. Whisk gelatin into pumpkin mixture and transfer to refrigerator to cool for about 15 minutes.

3. To a large bowl, add remaining heavy cream. Whisk vigorously until medium peaks form. Using a silicone spatula, gently fold whipped cream into cooled pumpkin mixture.

4. To allow the mousse to set: Divide mousse between 8, 4-ounce ramekins and refrigerate until set, minimum of 1 hour.

5. To prepare the bourbon mixture: To a small bowl, add bourbon, sugar, and vanilla; stir to dissolve sugar.

6. To prepare the whipped cream: To a large bowl, add heavy cream. Whisk vigorously until medium peaks form. Pour in bourbon mixture and continue to whisk to combine.

7. To serve: Top each mousse cup with a dollop of whipped cream and serve immediately.



Green Bean Casserole from Scratch

Make-ahead: Store the fried onions in an airtight container at room temperature and refrigerate the prepared filling. Wait to top the casserole with the onions until just before baking. Cooking time may be slightly longer.

Prep time: 45 minutes Cook time: 20 minutes Yield: 8 to 10 servings

For the fried onions: OR simply substitute fried onions.

For the casserole:

  • 2 pounds green beans, trimmed and cut into 2-inch lengths
  • 1/4 cup (1/2 stick) regular salted butter
  • 1 pound crimini or button mushrooms, trimmed and sliced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 2 to 3 tablespoons all-purpose flour
  • 1 1/4 cup half-and-half
  • 1 1/4 cup low sodium chicken broth
  • 1/2 cup grated Parmesan cheese


1. Preheat the oven to 375F. Set a strainer over your sink and prepare a bowl with ice water.

2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and boil for 5 to 6 minutes until just tender, but still slightly crisp.

Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside.

3. Cook the mushrooms: Melt the butter in a large skillet and add in the mushrooms. Season with salt and cook until softened and tender. Add in the garlic and thyme.

4. Make the creamy sauce: Sprinkle the flour over the mushrooms and stir until the mushrooms are coated. Stir in the half-and-half and the chicken broth.

Bring the mixture to a simmer and allow the sauce to thicken. Stir in the Parmesan cheese and green beans.

5. Assemble and bake the casserole: Transfer the creamy green bean and mushroom mixture to a 3-quart or 9×13 casserole dish. Scatter the fried onions over top, and bake in the oven for 15 to 20 minutes, until the casserole is bubbling. Serve hot.



Garlic Herbed Beef Tenderloin

You don’t need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

TOTAL TIME: Prep: 5 min. Bake: 40 min. + standing YIELD: 12 servings.

  • 1 beef tenderloin roast (3 pounds)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper


1. Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.

2. Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.



Brown & Wild Rice Stuffing with Apples, Cranberries & Pecans

4 cups chicken or vegetable stock or water
1 cup wild rice
1 cup brown rice
1/2 tsp. salt
1 cup dried cranberries
1/3 cup butter, melted
2-3 shallots or 1 medium onion, diced
2-3 celery stalks, diced (include the leaves if there are any)
1 tart apple, cored and diced
1 Tbsp. finely chopped fresh sage (or 1 tsp. dried)
2 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/2 tsp. freshly ground pepper
1/2 cup chopped pecans, toasted (optional)


1. Bring the stock or water to a simmer in a large saucepan; add the rice and salt, reduce heat to low and cook, covered, until the rice is tender, about 45 minutes. Remove from the heat and fluff with a fork. Add the dried cranberries as you do.

2. Heat the butter or oil in a large skillet and sauté the shallots and celery until softened, about 5 minutes. Add the apple and cook for a few more minutes, until they begin to soften. Stir in the sage, thyme, pepper and cook for a few more minutes. Transfer to a bowl and toss with rice and pecans.

3. Use the mixture to stuff a turkey, or put it in a buttered baking dish that will accommodate it, cover and bake (alongside your turkey, if you like) at 350°F for about half an hour. Serves 6-8.



Holiday Meal Essentials: Equipment List

Below is a list of tools you’ll need to make the recipes in this menu.


Take Home Essentials:
  • Roasting pans
  • Instapot
  • Fat separator
  • Ricer
  • Sauté pan
  • Carving knife
  • Ramekins
  • Thermapen


  • Chef’s knife
  • Paring knife
  • Serrated knife
  • Cutting board


  • Mixing bowls (small, medium, large heatproof)
  • Liquid measuring cup
  • Measuring spoons
  • Dry measuring cups


Hand Tools/Gadgets
  • Microplane grater
  • Pepper grinder
  • Whisk
  • Bench scraper
  • Wooden spoon
  • Silicone spatula
  • Fine-mesh strainer
  • Garlic roller


  • Extra-virgin olive oil
  • Black peppercorns
  • Nielsen-Massey vanilla bean paste
  • Finishing sea salt