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Holiday Recipe Thread
Posted on 12/21/10 at 4:11 pm
Posted on 12/21/10 at 4:11 pm
I've noticed several good holiday/entertaining recipes on the board today. Thought I would combine them into a thread and let people add if they like.
Oyster and Mushroom Soup
Ingredients
1 large white onion (finely chopped)
1 large green bell pepper (finely chopped)
4 or 5 stalks of celery (finely chopped)
2 packs of fresh sliced baby portabella mushrooms
Packs of fresh oysters (However many you want...no such thing as too many)
1 lemon
Green onions
Fresh Italian parsley
1 stick of butter
Vegetable oil
All purpose flour
2 tablespoons of minced garlic
Vegetable stock (Homemade is best, but 2 boxes of store-bought is good)
1 pint of heavy whipping cream
3 bay leaves
1 tablespoon of garlic powder
Louisiana hot sauce
Dry cooking sherry
Kosher salt
Black pepper
Cooking Process
-Put stove on medium heat.
-Coat bottom of soup or stock pot with vegetable oil, and add stick of butter. Sautee onion, bell pepper and celery until soft. Lightly salt and pepper.
-Add bay leaves
-Gradually pour and stir in flour (about 1 to 2 cups) until it makes a roux. (Don't worry if it looks too thick and all you are stirring around is mush. It's supposed to look like that.) Keep stirring roux until it turns golden brown. Do not let it burn by sitting still.
-Add minced garlic
-Add 2 packs of sliced baby portabella mushrooms and stir to let mushrooms sauté.
-Splash a dash or two of dry cooking sherry over veggies and roux.
-Gradually pour in and stir two boxes of vegetable stock. Do not add all at once.
-Strain oyster juice (called the liquor) from oysters into a separate bowl. Do NOT throw away.
-Add in oyster liquor. Stir.
-Let soup simmer for 15 minutes on medium heat.
-Add oysters. Let simmer for 5 minutes.
-Splash a few dashes of Louisiana hot sauce over oysters and stir in.
-Add 1 pint of heavy whipping cream and stir well.
-Season with kosher salt, pepper and garlic powder to taste. Stir well.
-Cut lemon in half and squeeze juice from one half into soup. Do not let seeds fall in.
-Add 1 to 2 cups of chopped fresh green onion.
-Add 1 to 2 cups of finely chopped fresh Italian parsley. Stir well.
-Garnish with a few more fresh chopped green onions on top when served. Enjoy
White Chocolate Bread Pudding
8 Servings
Stale French bread, sliced 1/2-inch thick
3 cups whipping cream
2/3 cup milk
2/3 cup sugar
2 cups chopped white chocolate
2 large eggs
8 large egg yolks
1. Preheat oven to 375°F. Lightly spray the bottom of a 4-by-8-inch baking dish and place a layer of bread slices.
2. In a saucepan, scald the cream with the milk. Add the sugar and white chocolate. Remove from heat and stir until smooth.
3. In a large bowl, whisk the eggs with the yolks. Gradually whisk in the white chocolate mixture until blended. Pour half the mixture over the bread and let it stand until absorbed. Cover with another layer of bread and pour the remaining mixture on top, making sure each slice is thoroughly soaked.
4. Cover the dish with foil and bake for 45 to 60 minutes, or until the center of the pudding puffs up. Uncover and bake 5 more minutes. Let cool until set, about 15 minutes. Scoop the bread pudding into bowls with an ice cream scoop or serve in squares, topped with warm White-Chocolate Sauce.
White Chocolate Sauce
1 cup whipping cream
1 cup chopped white chocolate
Melt the white chocolate in a double boiler. Whisk in the whipping cream until smooth. Serve warm.
Courtesy of:
The Grapevine Cafe and Gallery
211 Railroad Avenue
Donaldsonville, Louisiana 70346
Gorgonzola Cranberry Torte
8 oz. cream cheese
8 oz gorgonzola cheese, crumbled
1/4 c softened butter
1/2 c dried cranberries/craisens (I sometimes use a little more and if they are big, I might give them a little chop, but it doesn't matter, really.)
Mix these ingredients in mixer until smooth and place in mold lined with plastic wrap.
Chill. Unmold.
1/2 c chopped pecans
1 T brown sugar
1T water
Heat these 3 ingredients in sauce pan for about 5 minutes and pour over molded spread. Sauce can be made ahead and refrigerated. Reheating is not necessary.
(May need to increase the last 3 ingredients or, at least, the sugar and water to your desired amount. I like a good bit and generally double the sugar and water.)
Serve with mini gingersnaps and sliced apples and /or pears.
Oyster and Mushroom Soup
Ingredients
1 large white onion (finely chopped)
1 large green bell pepper (finely chopped)
4 or 5 stalks of celery (finely chopped)
2 packs of fresh sliced baby portabella mushrooms
Packs of fresh oysters (However many you want...no such thing as too many)
1 lemon
Green onions
Fresh Italian parsley
1 stick of butter
Vegetable oil
All purpose flour
2 tablespoons of minced garlic
Vegetable stock (Homemade is best, but 2 boxes of store-bought is good)
1 pint of heavy whipping cream
3 bay leaves
1 tablespoon of garlic powder
Louisiana hot sauce
Dry cooking sherry
Kosher salt
Black pepper
Cooking Process
-Put stove on medium heat.
-Coat bottom of soup or stock pot with vegetable oil, and add stick of butter. Sautee onion, bell pepper and celery until soft. Lightly salt and pepper.
-Add bay leaves
-Gradually pour and stir in flour (about 1 to 2 cups) until it makes a roux. (Don't worry if it looks too thick and all you are stirring around is mush. It's supposed to look like that.) Keep stirring roux until it turns golden brown. Do not let it burn by sitting still.
-Add minced garlic
-Add 2 packs of sliced baby portabella mushrooms and stir to let mushrooms sauté.
-Splash a dash or two of dry cooking sherry over veggies and roux.
-Gradually pour in and stir two boxes of vegetable stock. Do not add all at once.
-Strain oyster juice (called the liquor) from oysters into a separate bowl. Do NOT throw away.
-Add in oyster liquor. Stir.
-Let soup simmer for 15 minutes on medium heat.
-Add oysters. Let simmer for 5 minutes.
-Splash a few dashes of Louisiana hot sauce over oysters and stir in.
-Add 1 pint of heavy whipping cream and stir well.
-Season with kosher salt, pepper and garlic powder to taste. Stir well.
-Cut lemon in half and squeeze juice from one half into soup. Do not let seeds fall in.
-Add 1 to 2 cups of chopped fresh green onion.
-Add 1 to 2 cups of finely chopped fresh Italian parsley. Stir well.
-Garnish with a few more fresh chopped green onions on top when served. Enjoy
White Chocolate Bread Pudding
8 Servings
Stale French bread, sliced 1/2-inch thick
3 cups whipping cream
2/3 cup milk
2/3 cup sugar
2 cups chopped white chocolate
2 large eggs
8 large egg yolks
1. Preheat oven to 375°F. Lightly spray the bottom of a 4-by-8-inch baking dish and place a layer of bread slices.
2. In a saucepan, scald the cream with the milk. Add the sugar and white chocolate. Remove from heat and stir until smooth.
3. In a large bowl, whisk the eggs with the yolks. Gradually whisk in the white chocolate mixture until blended. Pour half the mixture over the bread and let it stand until absorbed. Cover with another layer of bread and pour the remaining mixture on top, making sure each slice is thoroughly soaked.
4. Cover the dish with foil and bake for 45 to 60 minutes, or until the center of the pudding puffs up. Uncover and bake 5 more minutes. Let cool until set, about 15 minutes. Scoop the bread pudding into bowls with an ice cream scoop or serve in squares, topped with warm White-Chocolate Sauce.
White Chocolate Sauce
1 cup whipping cream
1 cup chopped white chocolate
Melt the white chocolate in a double boiler. Whisk in the whipping cream until smooth. Serve warm.
Courtesy of:
The Grapevine Cafe and Gallery
211 Railroad Avenue
Donaldsonville, Louisiana 70346
Gorgonzola Cranberry Torte
8 oz. cream cheese
8 oz gorgonzola cheese, crumbled
1/4 c softened butter
1/2 c dried cranberries/craisens (I sometimes use a little more and if they are big, I might give them a little chop, but it doesn't matter, really.)
Mix these ingredients in mixer until smooth and place in mold lined with plastic wrap.
Chill. Unmold.
1/2 c chopped pecans
1 T brown sugar
1T water
Heat these 3 ingredients in sauce pan for about 5 minutes and pour over molded spread. Sauce can be made ahead and refrigerated. Reheating is not necessary.
(May need to increase the last 3 ingredients or, at least, the sugar and water to your desired amount. I like a good bit and generally double the sugar and water.)
Serve with mini gingersnaps and sliced apples and /or pears.
This post was edited on 12/21/10 at 4:12 pm
1
Posted on 12/21/10 at 4:14 pm to GRITSBabe
Another
Palmiers are French pastries in the shape of palm leaves (I also call them pig ears.) This is a savory version, great with a glass of wine.
Cheddar Pepper Palmiers
1 1/4 cup finely grated sharp Cheddar; 3 1/2 ounces
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen
Directions
Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.
Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.
While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.
Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.
Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.
Prime rib:
2 people per bone (for 9 people get a 5 bone roast)
Roast cut away from bones then tied back to bones (ask butcher to do this for you)
Allow at least 90 minutes to 2 hours to allow roast to come to room temp
Season generously with kosher salt and black pepper
Heat oven to 500 degrees
Place roast in a roasting pan, rib side down/fat side up
Roast at 500 for 15 to 20 minutes
Reduce heat to 325 and finish roasting. (I finish mine in my big green egg for the remainder of the cooking at 300-325, but the oven will work just as well.) Target internal temp is 130
Allow approx 15-18 minutes per pound for med rare total time
Remove from oven and tent with foil and allow to rest for 10-15 minutes
Slice into 1.5-2 inch portions
outer portions will be more cooked than the middle ones
Yorkshire pudding:
Place ¼ cup drippings from roast in the bottom of a pyrex. Heat in oven at 450 till sizzling/smoking
1 cup flour
½ teaspoon salt
2 eggs beaten
1 cup whole milk
Mix flour and salt well
Add eggs, and milk to flour
Mix well, refrigerate
Add batter to hot dish with drippings
Bake in oven at 450 for 20 minutes until golden brown and crispy
the yorkshire pudding is a must. it is really easy to do, very tasty, and very impressive presentation
Palmiers are French pastries in the shape of palm leaves (I also call them pig ears.) This is a savory version, great with a glass of wine.
Cheddar Pepper Palmiers
1 1/4 cup finely grated sharp Cheddar; 3 1/2 ounces
1/4 cup finely grated Parmigiano-Reggiano cheese
2 teaspoons freshly ground black pepper
1/2 teaspoon salt
2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen
Directions
Toss Cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.
Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.
While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.
Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.
Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.
Prime rib:
2 people per bone (for 9 people get a 5 bone roast)
Roast cut away from bones then tied back to bones (ask butcher to do this for you)
Allow at least 90 minutes to 2 hours to allow roast to come to room temp
Season generously with kosher salt and black pepper
Heat oven to 500 degrees
Place roast in a roasting pan, rib side down/fat side up
Roast at 500 for 15 to 20 minutes
Reduce heat to 325 and finish roasting. (I finish mine in my big green egg for the remainder of the cooking at 300-325, but the oven will work just as well.) Target internal temp is 130
Allow approx 15-18 minutes per pound for med rare total time
Remove from oven and tent with foil and allow to rest for 10-15 minutes
Slice into 1.5-2 inch portions
outer portions will be more cooked than the middle ones
Yorkshire pudding:
Place ¼ cup drippings from roast in the bottom of a pyrex. Heat in oven at 450 till sizzling/smoking
1 cup flour
½ teaspoon salt
2 eggs beaten
1 cup whole milk
Mix flour and salt well
Add eggs, and milk to flour
Mix well, refrigerate
Add batter to hot dish with drippings
Bake in oven at 450 for 20 minutes until golden brown and crispy
the yorkshire pudding is a must. it is really easy to do, very tasty, and very impressive presentation
Posted on 12/21/10 at 4:16 pm to GRITSBabe
Scalloped Sweet Potatoes with Apples and Raisins
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
1. Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
2. Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
3. Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
4. Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
5. Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Hash brown casserole
2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese
TOPPING:
1 c. crushed corn flakes
3 tbsp. melted butter
Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours.
Serves 8.
1 Tbs unsalted butter
3 tart apples, cut into small pieces
2 Tbs brown sugar
2 lbs sweet potatoes, also cut into small bite size pieces
1/2 cup golden raisins
1 1/2 Tbs flour
1/4 tsp cinnamon
1 cup chicken broth, fat free
1/4 cup chopped pecans
1. Preheat oven to 350 and spray a 9 by 13 cooking dish with Pam (or similar).
2. Melt the butter in a medium nonstick skillet over med. heat. Add the apples and stir, cooking for about a minute or two until the apples start to release a bit of juice.
3. Add the brown sugar, then cook for two minutes until the apples start to get soft. Place the apples, sweet potatoes and raisins in the baking dish.
4. Now, place the flour and cinnamon in a small bowl. Whisk in 1/4 cup of the broth until it all dissolves, then add in the rest of the broth and pour the whole thing over the fruit and into the dish.
5. Cover loosely with foil and bake for one hour, then remove foil and sprinkle in the pecans and bake a few more minutes until the pecans are toasted.
Hash brown casserole
2 lbs. frozen hash browns, Southern style (thawed)
1 stick melted butter
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 pt. sour cream
1/2 c. chopped onions
10 oz. pkg. shredded cheddar cheese
TOPPING:
1 c. crushed corn flakes
3 tbsp. melted butter
Preheat oven to 350 degrees. Mix all ingredients. Arrange in baking dish, 9 x 13 inches. Sprinkle with corn flakes. Top with butter. Bake for 1 to 1 1/2 hours.
Serves 8.
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