Beyond the Box Recipes

Warm Spiced Apple Cider (makes 5 quarts)

10 Gala Apples, cut in quarters
10 Cinnamon Sticks
5 Cloves
2 Star Anise
½ Cup Brown Sugar
1 Gallon Apple Juice

1. Combine all of the ingredients and bring to a simmer.
2. Steep at room temperature for 1 hour
3. Strain and serve warm or chilled

Mulled Wine (makes 1 quart)

1 Bottle Merlot
1 Cup Cranberry Juice
½ Cup Sugar
1 Orange Cut in Slices
5 Cinnamon Sticks
2 Cloves
1 Star Anise
6 Whole Allspice

1. Combine all ingredients and simmer for 15 minutes
2. Let sit at room temperature for 1 hour
3. Strain and serve cold or warm

Spiked Mocha-Orange Eggnog (makes 2 quarts)

12 Ounces Milk
12 Ounces Heavy Cream
4 Ounces Knob Creek Bourbon
4 Egg Yolks
½ Cup Sugar
3 Cinnamon Sticks
1 Vanilla Bean, split and scraped
1 Orange, zest only

1. Combine the yolks and the sugar in a mixing bowl
2. Heat the heavy cream, orange zest, milk, cinnamon sticks and vanilla bean
3. Add the warm milk mixture to the yolk and sugar mixture
4. Cook over a water bath until 170 degrees
5. Add the bourbon and let steep for 30 minutes
6. Strain and chill to serve

Candied Pecans (Makes ½ Pound Pecans)

1 Cup Pecan Halves
½ Cup Powdered Sugar
1 Tablespoon Cayenne Pepper
1 Teaspoon Kosher Salt

1. Bring 1 quart of water to a boil
2. Place pecans in the boiling water for 15 seconds
3. Remove the pecans from the water and drain on a paper towel
4. Toss the pecans in a bowl with the remaining ingredients
5. Place the pecans on a cookie sheet and bake in the oven at 350 degrees for about 8 minutes

Bleu Cheese, Walnut and Red Grape ?Lollipops? (Makes 12 Lollipops)

12 Red Grapes
2.5 Ounces Danish Bleu Cheese
1 Ounce Toasted Walnut Pieces, ground coarse
12 Lollipop Sticks

1. Divide the cheese in 12 equal pieces
2. Make sure the grapes are very dry
3. Place the cheese in the center of you palm
and crust around the entire grape evenly
4. Roll the grape in the ground walnuts
5. Place the lollipop stick into the grape and serve

Granny Smith Apple Chutney (Makes 3/4 Pound of Chutney)

2 Granny Smith Apples, diced
½ Cup Raisins
2 Cinnamon Sticks
2 Cloves
1 Star Anise
½ Cup Apple Juice
½ Cup Brown Sugar
1 Tablespoon Cornstarch
1 Tablespoon Water

1. Combine the apple juice, brown sugar, star anise, cloves and cinnamon and bring to a boil
2. Combine the cornstarch and water and add it to the apple juice mixture to thicken
3. Simmer the mixture over low heat for 5 minutes
4. Pour the mixture over the apple and raisins and chill

Balsamic Roasted Mushrooms (serves 6-8)

¼ Cup Olive Oil
2 Pounds Small Button Mushrooms
2 Ounces Balsamic Vinegar
2 Tablespoons Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Basil, chopped
2 Teaspoons Herb de Provence
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper, ground

1. Heat the oil and sauté the mushrooms until tender
2. Add all of the remaining ingredients and toss until hot

Braised Red Cabbage (Makes 1.25 pounds red cabbage)
1 Pound Red Cabbage, sliced
½ Cup Yellow Onion
1 Tablespoon Garlic, minced
2 Ounces Bacon, diced
1 Tablespoon Oil
4 Cinnamon Sticks
¼ Cup Red Wine Vinegar
1 Cup Red Wine
½ Cup Sugar
1 Tablespoon Salt
2 Teaspoon Black Pepper

1. Heat the oil in a 2 quart sauce pan
2. Add the onion, garlic and bacon and sweat until the onionis translucent
3. Add all of the remaining ingredients and bring to a simmer.
4. Cover and place in the oven at 350 degrees for 30 minutes

?Ham and Cheese? Panini Bites

2 Ounces Shaved Prosciutto
2 Ounces Shaved Manchego Cheese
2 Tablespoons Sweet Tomato Confit
1 Tablespoon Fresh Basil, chiffonade
1 Each Ciabatta Bread

1. Slice the Ciabatta in half & spread 1 tablespoon of the tomato confit on each side
2. Sprinkle the basil on top of the tomato confit
3. Lay the Prosciutto and Manchego in the bread
4. Place the bread in a standard panini machine until toasted and cheese melts
5. Cut into bite size pieces

Fresh Salmon Croquettes

with Dill Remoulade (Makes 12-1 Ounce Cakes)
8 Ounces Fresh Salmon
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
1 Tablespoon Olive Oil

1. Toss the salmon with all of the ingredients above
2. Bake in the oven at 350 degrees for about 13-15 minutes or until cooked medium
3. Chill the Salmon and Crumble

For the Croquettes:
8 Ounces Crumbled Salmon
1 Cup Japanese Breadcrumbs
2 Tablespoons Capers, chopped
¼ Cup Red Onion, minced
2 Tablespoons Parsley, chopped
1 Tablespoon Fresh Dill, Chopped
1/2 Whole Egg
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper

1. Combine all of the ingredients together
2. Form into 1 ounce cakes
3. Pan sear in a sauté pan in oil on both sides until golden brown
4. Finish in oven until hot

For the Dill Remoulade:
¾ Cup Mayonnaise
½ Cup Red Onion, minced
½ Cup Parsley
2 Teaspoons Lemon Juice
¼ Cup Sweet Pickle Relish
¼ Cup Fresh Dill, chopped

1. Combine all ingredients

Honey Mustard Roasted Pork Loin (Served approx 8-12)

1 Whole Pork Loin (Approx 5-7 Pounds)
½ Cup Honey
½ Cup Whole Grain Mustard
1-16 Ounce Jar Mango Chutney
¼ Cup Vegetable Oil
½ Cup Garlic, minced
¼ Cup Salt
2 Tablespoons Black Pepper

1. Season the Pork Loin with the Salt, Pepper and Rub with Oil
2. Combine the Honey, Garlic, Mustard and Mango Chutney
3. Rub the entire Pork Loin with the Mix and pour any excess over the top
4. Roast the Pork Loin at 350 degrees for about 90 minutes or until an internal temperature of 145 degrees
5. Remove the Pork Loin and let sit for 10 minutes
6. Slice the Pork Loin into ½ inch pieces and serve

Apricot Glazed Salmon (Makes 8 Ounces of Glaze)

4 each 6 Ounces Salmon Fillets
2 Ounces Dried Apricots
1 Cup Water
¼ Cup Honey

1. Combine the apricots, water and honey and simmer for 5 minutes until the apricots are tender and re-hydrated
2. Puree the mixture in a blender and chill
3. Season the salmon with salt and pepper and pan sear
4. Brush with apricot glaze (approx 1 ounces) and finish in the oven until done

Cranberry Sauce

1 Pound Fresh Cranberries
4 Fluid Ounces Orange Juice
2 Teaspoons Cinnamon, ground
1/8 Teaspoon Nutmeg, ground
1/8 Teaspoon Cloves, ground
4 Ounces Brown Sugar
4 Ounces Granulated Sugar
½ Teaspoon Ginger, ground
1 Tablespoon Water
1 Tablespoon Cornstarch

1. Combine the cranberries with the orange juice, sugar and spices
2. Simmer for about 45 minutes over low heat
3. In a separate container combine the water and the cornstarch
4. Add the cornstarch mix into the cranberries and thicken
5. Cook over low heat for 5 more minutes
6. Chill

Cranberry-Spiced Cheesecake

For the Filling:
1.5 Pounds Cream Cheese
6 Ounces Granulated Sugar
3 Large Eggs
½ Teaspoon Vanilla Bean Paste
¾ Ounce All Purpose Flour
1/8 Teaspoon Kosher Salt
2 Teaspoon Ground Cinnamon
2 Ounces Cranberry Sauce

1. Combine the sugar and cream cheese and mix until smooth
2. Add the eggs
3. Sift together the flour, cinnamon and salt and add
4. Add the filling to the baked crust
5. Swirl the cranberry mixture into the cheesecake
6. Bake for 80 minutes in a water bath at 325 degrees

For the Crust
½ Pound Graham Cracker Crumbs
1 Ounce Granulated Sugar
3 Ounces Unsalted Butter, softened

1. Mix all ingredients together
2. Spray an 8 inch baking pan & press the crust into the bottom evenly
3. Bake for 5 minutes at 325 degrees

Gingerbread S?mores

For the Gingerbread:
5 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Nutmeg
1 Teaspoon Salt
1 Tablespoon Ginger
1 Cup Sugar
1 Cup Shortening
1 Cup Molasses

1. Cream together the sugar and the shortening in a mixer for about 2 minutes at medium speed
2. Sift together the flour, baking soda, nutmeg, salt and ginger
3. Add the flour mixture to the shortening and mix
4. Add the molasses
5. Chill the dough for 30 minutes
6. Roll the dough about ¼ inch thick
7. Cut into desired shapes (circles or triangles)
8. Bake at 350 degrees for 6-8 minutes or until brown

For the Marshmallow:
6 Ounces Confectioners Sugar
4.5 Ounces Pasteurized Egg Whites

1. Mix egg whites and sugar in a mixing bowl
2. Place over a double boiler and cook until it reaches 145 degrees
3. Place bowl on the mixer with the whip attachment and whip until cool

For the Chocolate Sauce
4 Fluid Ounces Heavy Cream
8 Ounces Chocolate, semisweet *Better chocolate-better S?more

1. In a saucepan bring the heavy cream to a boil
2. Pour the heavy cream over the chocolate and mix until smooth