November-December 2009 | FANCY FEAST - OUR HOLIDAY RECIPES

FANCY FEAST - OUR HOLIDAY RECIPES
Pears with Maytag and ProsciuttoSmoked Salmon with a Caper Dill Creme SauceRoasted Butternut Squash and Pumpkin Bisque with Brown Sugar Creme and Spicy Roasted PepitasHerb Marinated Lamb ChopsTurkey and Wild Mushroom Meatballsin a Jim Beam Turkey GravyRosemary Skewered Beef Tenderloin & Honey Butter Roasted Root VegetablesGrand Marnier Marinated Berries & Orange Scented Whipped Cream in Puff Pastry CupsLemon Mousse in Phyllo Cups

FLAVORS

FANCY FEAST - OUR HOLIDAY RECIPES

Our collection of holiday recipes will delight and satisfy your house full of guests this season

Written By: | Photographer: Stephen Cherry

Pears with Maytag and Prosciutto
 
2-3 ripe Bartlett pears (or your favorite seasonal pear)
2 tablespoons lemon juice
¼ cup cool water
2 oz. Maytag bleu cheese
½ lb of Prosciutto De Parma, sliced thin
 
Core and slice the pears into sixths. In a bowl, combine the water and lemon juice. The lemon juice will help prevent the pears from browning, and the water will make it so that the pears’ flavor isn’t changed as much by the lemon juice. Toss the pears gently in the lemon and water mixture. Take a thin slice of bleu cheese and place it on one of the cut sides of the pear slice and wrap it with a slice of prosciutto. Enjoy.
 
 
Smoked Salmon with a Caper Dill Crème Sauce
 
1 package wild smoked salmon
2 fresh plain bagels
½ small red onion diced very fine
¼ cup chopped fresh dill and a few sprigs 
    fresh dill reserved for garnish
¼ cup chopped capers
½ of a lemon (for juice and zest)
1 cup heavy whipping cream
Salt and pepper to taste
 
To start, thinly slice the bagel into long chips. Place on a dry pan and put in a 400-degree oven until dry and crisp (approximately 7 minutes). In a stand mixer or with a hand mixer, beat heavy whipping cream until just shy of stiff peaks. Zest ½ of a lemon into the cream being careful to only take the zest and not the white beneath and then squeeze the juice from the lemon into the bowl. Add the chopped fresh dill and the chopped capers and fold them in being careful not to deflate the whipped cream. Place the bagel chips on a serving tray and top them with a portion of the smoked salmon, a generous dollop of the caper dill crème and a small portion of diced red onions. Garnish with a small sprig of dill. Be sure to assemble these right before service so the bagel chips stay crisp!
 
 
Roasted Butternut Squash and Pumpkin Bisque with Brown Sugar Crème 
and Spicy Roasted Pepitas
 
1 large butternut squash peeled, seeded and diced into 1 inch chunks
1 small pumpkin peeled, seeded (reserve seeds) and diced into 1 inch chunks
Olive oil
Kosher salt and pepper
3 cups chicken stock
¾ cup half & half
½ cup heavy whipping cream
Nutmeg (fresh preferred)
2 tablespoons light brown sugar
Dash of cinnamon
¼ teaspoons dried ginger
⅛ teaspoons cayenne pepper
1 tablespoon butter
 
Rinse pumpkin seeds (pepitas) with hot water and dry. In a dry skillet, warm the seeds on high until they start to dry out. Add the butter, and then add cayenne, ½ tsp of kosher salt and a few passes of freshly grated nutmeg. (If you don’t have fresh, use ¼ tsp ground nutmeg). After you melt the butter and coat all the seeds, put them on a cookie sheet and place in a 350 degree oven for approx 10 minutes or until dry and golden brown. Set aside. 
 
Put the squash and pumpkin chunks on a large cookie sheet and coat with olive oil and season liberally with kosher salt and pepper. Place in a 350 degree oven for approximately 30 minutes or until soft. Then turn the heat up to 500 degrees for 10-15 minutes to caramelize. Place roasted squash and pumpkin in a large pot and add the chicken stock. (To make the dish vegetarian, simply substitute vegetable stock) Simmer for a few minutes until they start to break down. Use an immersion or stick blender to smoothly combine the vegetables and the stock. If you do not have a stick blender, you may use a standard blender but be careful when filling with hot liquids. 
 
Continue to simmer the now velvety bisque in the pot. Add a few passes of fresh nutmeg or a dash of ground nutmeg to the bisque, dried ginger and a dash of cinnamon. Turn down to low and stir in half & half to complete the soup. Taste for seasoning and adjust according to your preference. Finally, beat ½ cup of heavy whipping cream in a bowl until soft peaks form. Grate some fresh nutmeg in and mix in the brown sugar. To serve, top the soup which can be served warm, room temperature or cool with some of the brown sugar crème and several roasted pepitas. Enjoy!
 
 
Bisque with Brown Sugar Crème and Spicy Roasted Pepitas
 
1 large butternut squash peeled, seeded and diced into 1 inch chunks
1 small pumpkin peeled, seeded (reserve seeds) and diced into 1 inch chunks
Olive oil
Kosher salt and pepper
3 cups chicken stock
¾ cup half & half
½ cup heavy whipping cream
Nutmeg (fresh preferred)
2 tablespoons light brown sugar
Dash of cinnamon
¼ teaspoons dried ginger
⅛ teaspoons cayenne pepper
1 tablespoon butter
 
Rinse pumpkin seeds (pepitas) with hot water and dry. In a dry skillet, warm the seeds on high until they start to dry out. Add the butter, and then add cayenne, ½ tsp of kosher salt and a few passes of freshly grated nutmeg. (If you don’t have fresh, use ¼ tsp ground nutmeg). After you melt the butter and coat all the seeds, put them on a cookie sheet and place in a 350 degree oven for approx 10 minutes or until dry and golden brown. Set aside. 
 
Put the squash and pumpkin chunks on a large cookie sheet and coat with olive oil and season liberally with kosher salt and pepper. Place in a 350 degree oven for approximately 30 minutes or until soft. Then turn the heat up to 500 degrees for 10-15 minutes to caramelize. Place roasted squash and pumpkin in a large pot and add the chicken stock. (To make the dish vegetarian, simply substitute vegetable stock) Simmer for a few minutes until they start to break down. Use an immersion or stick blender to smoothly combine the vegetables and the stock. If you do not have a stick blender, you may use a standard blender but be careful when filling with hot liquids. 
 
Continue to simmer the now velvety bisque in the pot. Add a few passes of fresh nutmeg or a dash of ground nutmeg to the bisque, dried ginger and a dash of cinnamon. Turn down to low and stir in half & half to complete the soup. Taste for seasoning and adjust according to your preference. Finally, beat ½ cup of heavy whipping cream in a bowl until soft peaks form. Grate some fresh nutmeg in and mix in the brown sugar. To serve, top the soup which can be served warm, room temperature or cool with some of the brown sugar crème and several roasted pepitas. Enjoy!
 
 
Herb Marinated Lamb Chops
 
6 baby lamb chops 
5-8 sprigs of thyme
4 large sprigs of rosemary
A large handful of Italian parsley
Zest of 1 lemon
Kosher salt & pepper
½ cup of olive oil
 
Strip the thyme, rosemary and parsley from the stems and chop them finely. In a large bowl, mix the herbs, olive oil, lemon zest, salt and pepper. Place the chops into the mixture and allow to sit for at least an hour, or overnight if possible. Place the marinated lamb chops on a hot outdoor grill or a hot grill pan and cook them to your favorite temperature. Enjoy!
 
 
Turkey and Wild Mushroom Meatballs in a Jim Beam Turkey Gravy
 
1 large white onion
3 cloves of garlic
1 large package of wild mushroom mix 
(ours had Shitake, Crimini, Oyster and Button)
2 tablespoons olive oil
Kosher salt & pepper
3 tablespoons chopped fresh parsley
1 egg
¼ cup plain breadcrumbs
1 ½ lbs ground turkey breast
2 tablespoons butter
2 tablespoons flour
1 quart chicken stock
¼ cup Jim Beam 
 
Dice the onion, mince the garlic, chop up the wild mushrooms and sauté them in approximately 2 tablespoons of olive oil in a large frying pan until soft. In a large bowl, mix the ground turkey, cooled sautéed mixture, salt and pepper to taste, parsley, egg and breadcrumbs. Mix well. Form into meatballs in your desired size. In the same frying pan, put approximately ¼ cup of olive oil and fry the meatballs just until they are brown on all sides and remove. They are not fully cooked yet. After removing the meatballs from the pan, use the same pan (so that you can take advantage of all the flavors in the pan) and add butter; allow it to melt. Whisk in flour and cook for a few minutes on medium heat. 
 
Take pan off of the heat, add Jim Beam and slowly return to heat. If you are using a gas stove be very careful - the flame may light the alcohol. Cook for 1-2 minutes and add chicken stock. Simmer and return meatballs to the pan in the gravy for an additional 10-20 minutes depending on the size of the meatballs to cook through. Serve in the gravy or with gravy on the side.
 
 
Rosemary Skewered Beef Tenderloin & Honey Butter Roasted Root Vegetables
 
1 whole beef tenderloin (or four 6-8 oz tenderloin steaks)
1 green bell pepper
1 orange bell pepper
1 red bell pepper
5-8 whole rosemary segments
Olive oil
Kosher salt & pepper
1 lb Yukon fingerling potatoes
3 large carrots peeled and cut into chunks
2 parsnips peeled and cut into chunks
3 tablespoons unsalted butter
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon parsley
 
Begin by melting the butter in a small saucepan. Once melted, add brown sugar and honey and stir until sugar is fully dissolved. Add ½ teaspoon kosher salt. In a large roasting pan, combine potatoes, carrots and parsnips. Pour the honey/brown sugar/butter mixture over the vegetables and toss with a utensil. Put in a preheated 375 degree oven for 35-45 minutes or until the vegetables are fork tender and browned. 
 
Using a whole rosemary stem that has a rigid lower half, carefully pull off the lower rosemary leaves so as to leave behind a rosemary scented skewer. This not only looks beautiful, but imparts a delicate rosemary flavor without being too overpowering as rosemary tends to be. Cut your tenderloin into 1 inch cubes and cut your peppers into 1 inch squares. You may substitute any of your favorite skewer friendly vegetables but be careful to choose ones that may easily be skewered on a rosemary stem which is weaker than a normal wood skewer. You may also use standard wooden or metal skewers for this dish. Alternate tenderloin and pepper colors for a festive look. Coat the skewers in a small amount of olive oil and season with kosher salt and pepper. Put them on a preheated grill pan, turning occasionally until the meat reaches your favorite temperature. If cooking for a crowd, try medium. Enjoy!
 
 
 


There are no comments. Be the first to post a comment.