Roasted baby Brussels sprouts (serves 6 people)
- 1tbsp extra virgin olive oil
- 2lbs of baby Brussels sprouts
- ½ cup pine nuts raw
- 3tbsp sherry vinegar
- ½ cup pomegranate seeds
- 2tbsp fresh grated parmesan cheese
- Salt/Pepper to taste
- In a hot pan, add olive oil and Brussels sprouts, cook until crispy. Season with salt and pepper.
- Place in oven at 380 degrees F for approximately 10minutes or until tender.
- Remove from oven and deglaze with vinegar, add pine nuts and parmesan cheese.
- Before serving garnish with fresh pomegranate seeds.
Truffle Mac and Cheese (serves 6 people)
- 2oz fresh diced chives
- 1lb Vermont white cheddar
- 0.5lb American cheese
- 0.5lb gruyere cheese
- 1 pack of elbow macaroni
- 1 can black truffle peelings fine diced
- 1qt heavy cream
- 2tbsp truffle oil
- ½ cup panko breadcrumbs
- In a pot with boiling water, cook macaroni until soft.
- In a sauce pan melt cheeses with heavy cream, and diced truffle peelings. Cook until creamy and all the cheese is melted. Season with salt and pepper.
- Add macaroni to cheese mixture, and mix well.
- Place macaroni in a baking casserole and cook in oven at 380F for approximately 20 minutes, or a crust forms on top.
- Remove from oven and sprinkle breadcrumbs.
- Drizzle with white truffle oil and garnish with fresh diced chives.
Crispy Hen of the Woods Mushrooms (serves 4 people)
- 3lbs of fresh Hen of wood Mushrooms
- 3 cloves of fine diced garlic
- 1 sprig of fresh chopped flat parsley
- 1 tsp dried porcini powder
- Separate and clean the mushrooms and set aside. In a pot with boiling water, quickly blanch mushrooms for 30 seconds or until soft, and chill.
- In a separate pan add olive oil and diced garlic and cook in very low heat, until garlic is crispy and golden, carefully to not burn. Set aside garlic.
- In a hot sauté pan add olive oil and sauté mushrooms until crispy. Add porcini powder, season with salt and pepper.
- Add crispy garlic and fresh chopped parsley and serve immediately.
Roasted Prime Rib (serves 6 people)
- 1 piece bone in prime rib (average 10lbs) cleaned and trussed
- 0.5lb of herb compound butter
- Salt/Pepper to taste
- 12 garlic cloves
- Sprig of fresh thyme, rosemary and oregano
- 3 carrots peeled
- 2 stalks of celery
- 1 white onion
- Fresh bay leaves
- 6 fresh shallots
- Season Prime Rib with salt and pepper and place in roasting pan.
- Rub meat with the herb compound butter and refrigerate for 12 hours before roasting.
- Dice carrots, celery and onion in small pieces and cut shallots in half. Place vegetables in bottom of roasting pan, cover with fresh herbs.
- Roast prime rib in oven at 380 degrees F for approximately 1 hour and 25 minutes, or until desired temperature (you can use probe thermometer to control desired temperature.)
- When prime rib is cooked, remove from oven and let rest for approximately 5 minutes before serving.
Christmas Bourbon Yule Log (Makes 12 servings)
Ingredients – cake:
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 6 large eggs, separated
- 1/2 tsp salt
- 1/4 cup plus 1/3 cup sugar
- 2 tbsp bourbon
- 6 tbsp (3/4 stick) unsalted butter, melted, cooled
Ingredients – frosting:
- 1 1/4 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy whipping cream
- 1/2 cup (1 stick) unsalted butter
- 2 tbsp Bourbon
- 1/2 tsp salt
- 12oz bittersweet or semisweet chocolate, chopped
Instructions – cake:
- Preheat oven to 350°F. Line 17x12x1-inch rimmed baking sheet with parchment
- Using electric mixer beat egg whites and salt in very large bowl until foamy. With mixer running, gradually beat in 1/4 cup sugar, beating just until stiff peaks form.
- Using electric mixer, beat yolks with 1/3 cup sugar and bourbon in large bowl until thickened, about 5 minutes. Add yolk mixture to egg-white mixture.
- Add butter; fold gently just to blend. Pour into prepared baking sheet, spreading batter gently to form even layer.
- Bake cake until center is firm to touch, about 14 minutes. Cool in pan on rack.
Instructions – frosting:
- Stir 1 1/4 cups sugar and 1/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes (time will vary, depending on size of pan).
- Remove from heat; immediately add cream (mixture will bubble vigorously). Whisk in butter, bourbon, and salt. Stir over medium heat until any caramel bits dissolve.
- Transfer 1 cup caramel sauce to small pitcher. Add chocolate to remaining caramel in saucepan. Let stand off heat 5 minutes; whisk until smooth. Transfer to bowl. Let frosting stand until spreadable, stirring occasionally, about 1 hour.
- Spread 1 cup frosting over cake in even layer. Beginning at one long side and using parchment as aid, roll up cake jelly-roll style.
- Starting 1 inch in from each end of cake, cut off 3-inch-long diagonal piece from each end. Arrange cake, seam side down, on platter.
- Garnish cake with candy canes and leaves and serve.