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Holiday Recipes

Candied Pecans (Makes ½ lb Pecans)

1 cup Pecan Halves

½ cup Powdered Sugar

1T Cayenne Pepper

1tsp 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

 

Fresh Salmon Croquettes with Dill Remoulade (Makes 12-1 oz Cakes)

8oz Fresh Salmon

½ tsp Kosher Salt

¼ tsp Black Pepper

1T 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:

8oz Crumbled Salmon

1 cup Japanese Breadcrumbs

2T Capers, chopped

¼ cup Red Onion, minced

2T Parsley, chopped

1T Fresh Dill, Chopped

1/2 Whole Egg

1tsp Kosher Salt

1tsp Black Pepper

 

1. Combine all of the ingredients together

2. Form into 1 oz 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

2tsp lemon juice

¼ cup sweet pickle relish

¼ cup Fresh Dill, chopped

 

1. Combine all ingredients

 

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

12 Red Grapes

2.5oz Danish Bleu Cheese

1oz 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

4. Place the lollipop stick into the grape and serve

 

 

“Ham and Cheese” Panini Bites

2oz Shaved Prosciutto

2oz Shaved Manchego Cheese

2T Sweet Tomato Confit

1T Fresh Basil, chiffonade

1 each Ciabatta Bread

 

1. Slice the Ciabatta in half and spread 1T 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

 

Warm Spiced Apple Cider (makes 5 quarts)

10 Gala Apple, 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. Serve warm or chilled

 

Mulled Wine (makes 1 quart)

1 Bottle Merlot

1 cup Cranberry Juice

½ cup Sugar

1OrangeCut in Slices

5 Cinnamon Sticks

2 Cloves

1 Star Anise

6 Whole Allspice

 

Spiked Mocha-Orange Eggnog (makes 2 quarts)

12oz Milk

12oz Heavy Cream

4oz Knob Creek Bourbon

4 Egg Yolks

½ cup Sugar

3 Cinnamon Sticks

1 Vanilla Bean, split and scraped

1Orange, 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

5. Strain and chill to serve

 

Andouille Cornbread Stuffing

1lb Cornbread

1oz Salad Oil

2oz Yellow Onion, diced

2oz Celery, diced

2oz Green Bell Pepper, diced

2oz Andouille Sausage, diced

1.5 cups Chicken Stock

1oz maple syrup

.5oz Butter

2tsp Kosher Salt

 

1. Heat the oil and sweat the onion, celery, green bell pepper and sausage

2. Combine the water, maple syrup, salt and butter and bring to a simmer

3. In a bowl, crumble the cornbread into small pieces

4. Pour the liquid over the cornbread and mix well

 

Sweet Potato and Pecan Hash with Fresh Rosemary (Makes 2.5lbs)

2lbs Sweet Potatoes, peeled and cut in 1 inch cubes

¼ cup Yellow Onion

¼ cup Candied Pecans, chopped

1T Honey

2T Parley, chopped

1T Rosemary, chopped

1T Oil

2 cups Chicken Stock

1T Butter

1T Salt

2tsp Black Pepper

 

1. Heat the oil and sweat the onion

2. Add the honey, chicken stock, potatoes salt and pepper

3. Place in a 2 quart sauce pan and simmer slowly until the liquid is almost gone

4. Add the pecans and rosemary

 

Balsamic Roasted Mushrooms (serves 6-8)

¼ cup Olive Oil

2lb Small Button Mushrooms

2oz Balsamic Vinegar

2T Red Onion, minced

2T Parsley, chopped

1T Basil, chopped

2tsp Herb de Provence

1tsp Kosher Salt

½tsp Black Pepper, ground

1. Heat the oil and sauté the mushrooms until tender

2. Add all of the remaining ingredients and toss until hot

 

Cranberry Sauce

1lb Fresh Cranberries

4 fl oz Orange Juice

2tsp Cinnamon, ground

1/8 tsp Nutmeg, ground

1/8 tsp, Cloves, ground

4oz Brown Sugar

4oz Granulated Sugar

½tsp Ginger, ground

1T Water

1T 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

 

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

1 Whole Pork Loin (Approx 5-7lbs)

½ cup Honey

½ cup Whole Grain Mustard

1-16oz Jar Mango Chutney

¼ cup Vegetable Oil

½ cup Garlic, minced

¼ cup Salt

2T 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

 

Braised Red Cabbage (Makes 1.25lb red cabbage)

1lb Red Cabbage, sliced

½ cup Yellow Onion

1T Garlic, minced

2oz Bacon, diced

1T Oil

4 Cinnamon Sticks

¼ cup Red Wine Vinegar

1 cup Red Wine

½ cup Sugar

1T Salt

2t Black Pepper

 

1. Heat the oil in a 2 quart sauce pan

2. Add the onion, garlic and bacon and sweat until the onion is 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

 

Granny Smith Apple Chutney (Makes 3/4lb 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

1T Cornstarch

1T 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

 

Apricot Glazed Salmon (Makes 8oz of Glaze)

4 each 6oz Salmon Fillets

2oz 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 1oz) and finish in the oven until done

 

Cranberry-Spiced Cheesecake

For the Filling:

1.5lb Cream Cheese

6oz Granulated Sugar

3each Large Eggs

½ Tsp Vanilla Bean Paste

¾ oz All Purpose Flour

1/8tsp Kosher Salt

2t Ground Cinnamon

2oz 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 lb Graham Cracker Crumbs

1oz Granulated Sugar

3oz Unsalted Butter, softened

 

1. Mix all ingredients together

2. Spray an 8 inch baking pan and 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

1tsp Baking Soda

1tsp Nutmeg

1tsp Salt

1T Ginger

1 cup Sugar

1 cup Shortening

1 cup Molasses

 

1. Cream together the sugar and the shortening in a kitchen aid 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:

6oz Confectioners Sugar

4.5oz Pasteurized Egg Whites

 

1. Mix egg whites and sugar in a mixing bowl

2. Place over a double boiler and cook until reaches 145 degrees

3. Place bowl on the mixed with the whip attachment and whip until cool

 

For the Chocolate Sauce

4 fl oz Heavy Cream

8oz Chocolate, semisweet *Better chocolate-better the 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

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