Festive Holiday
1 hr 30 min
Ingredients
1 ½ loaves of white bread
¾ cup salted butter
1 large onion
4 stalks of celery
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp fresh rosemary
3 tbsp fresh parsley
3 large eggs
2 cups chicken stock
1 tsp salt
½ tsp pepper
spray oil
Directions
1. Preheat oven to 350°F. Tear bread into bite sized pieces. Spread out on a sheet pan and bake for 20 minutes or until dried. 1 ½ loaves of white bread
2. Meanwhile, dice a large onion and celery and mince your herbs. 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
3. Melt butter in a pan on medium low heat then add your onions and celery. Sauté until softened (about 10 minutes). Add your herbs and cook until fragrant (about 2-3 minutes longer) Add salt and pepper to taste. ¾ cup salted butter, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage. 1 tbsp fresh rosemary, 3 tbsp fresh parsley, 1 tsp salt, ½ tsp pepper
4. Add dried bread pieces to a large bowl along with your sautéed herbs, onions and celery and mix together. 1 ½ loaves of white bread, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
5. Crack 3 large eggs into a separate bowl and whisk. Pour whisked egg into your bread mixture, followed by 2 cups of chicken stock. Mix until the bread has absorbed all the moisture. 3 large eggs, 2 cups chicken stock
6. Spray a muffin pan with oil or add liners. Add in a heaping scoop of your stuffing mixture. Bake in a 350°F oven for 30 minutes. spray oil
Serves 12
45 min
Ingredients
1 box herbed stovetop stuffing mix
1 cup milk
1 stick butter (4oz) melted
1 lb ground Turkey
1 egg
½ dried cranberries
1 tsp salt
⅓ tsp pepper
1 can jellied cranberry sauce
¾ cup water
1 orange for zesting
Parsley, minced
Directions
1. Add first 3 ingredients to a bowl and mix well.
2. Add Turkey, egg, cranberries and salt and pepper and mix well.
3. Form into 1oz balls (about the size of a golf ball).
4. Place on a parchment-lined sheet pan.
5. Bake 425° F for 15 minutes.
6. Meanwhile, bring jellied cranberry sauce with water up to a boil.
7. Pour over meatballs and stir to lightly coat.
8. Skewer and garnish with orange zest and parsley
9. Enjoy!
36 Pops
8 hr
Ingredients
4 lb Chicken
7 lb Duck
15 lb Turkey
Compound butter
Directions
1. Debone chicken. Season. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 160°
2. Remove wrap and sear all sides
3. Debone duck. Sew thighs together. Season. Place chicken in middle. Secure with twine. Roll in plastic wrap then vacuum seal. Cook 2 hrs in Sous vide 140°
4. Remove wrap and sear all sides. Remove twine.
5. Debone Turkey leaving only the wings and thighs. Season. Place duck in middle. Fill gaps with stuffing. Fold sides up and sew shut.
6. Rub compound butter underneath the turkey skin. So the last open InShot then brush compound butter over the skin.
7. Roast for 400 convection for approximately 1.5 -2 hours (or until breast registers at 160) basting the skin with melted compound butter every 15 minutes.
8. Allow to rest, remove all twine, slice, enjoy!
Serves 12
1 hr 15 min
Ingredients
1 Pie dough crust
1 onion, sliced
2 T butter
2 T olive oil
4 oz goat cheese
1 pear (Bosc, Anjou or Bartlett)
1 egg
Thyme
Pecans
Honey
Directions
1. Caramelize the onion: Melt butter and olive oil in a skillet
2. Add onions and sauté on low heat stirring often until soft and golden
3. Season with salt and pepper and set aside
4. Assemble Galette: Roll out pie crust
5. Spread goat cheese in the center leaving two inches from the edges
6. Spread on the caramelized onions
7. Spread thin slices of pear
8. Fold up the edges of the dough
9. Brush the dough with eggwash (1 egg + 1 t water)
10. sprinkle in salt
11. Bake in a 425 F oven for 25min
12. Garnish with thyme leaves, toasted pecans and honey
13. Enjoy!
Serves 4
50 min
Ingredients
1 box cornbread mix (I used Krusteaz)
⅔ cup milk
¼ cup melted butter
1 egg, whisked
1 cup shredded cheddar cheese + 1/4 cup for garnish
2 tbsp canned diced jalepeno peppers
3 cups prepared mashed potatoes
3 sliced bacon, cooked and crumbled
1 tbsp minced chives
Directions
1. In a bowl, pour in cornbread mix. Use a whisk to break up any clumps. Add milk, egg, and melted butter and mix until just combined. Add 1 cup of shredded cheddar and diced jalapeños and fold together. 1 box cornbread mix (I used Krusteaz), ⅔ cup milk, ¼ cup melted butter, 1 egg, whisked, 1 cup shredded cheddar cheese + 1/4 cup for garnish, 2 tbsp canned diced jalepeno peppers
2. Fill cupcake liners 3/4 of the way up, gently tap on the counter to level, then bake according to cornbread mix package directions (I baked mine at 400° for 15 minutes).
3. Add prepared warm mashed potatoes to a piping or resealable bag then snip off the tip. (I used a large star tip on mine) Pipe on mashed potatoes. Top with more shredded cheddar, crumbled crispy bacon, and minced chive. 3 cups prepared mashed potatoes, 3 sliced bacon, cooked and crumbled, 1 tbsp minced chives
4. ** If making ahead of time, place in the oven at 350° for 10-15 minutes or until just warmed through. Top with minced chive just before serving.
Serves 12
55 min
Ingredients
6 Strawberries
1 bag Ghirardelli DARK melting wafers
12 pretzel sticks (trimmed to 2/3 the length)
18 mini marshmallows
White melting chocolate (optional)
Gold edible luster dust (optional)
Directions
1. Skewers your strawberries with two toothpicks then trim pretzel sticks 1/3 the way down, quickly dip cut side of pretzel in water then through 2 mini marshmallows, 6 Strawberries, 12 pretzel sticks (trimmed to 2/3 the length), 18 mini marshmallows
2. Trim the marshmallows with scissors if needed (to resemble a turkeys leg)
3. Melt dark melting wafers according too package direction and use the chocolate to secure the leg to the strawberry, 1 bag Ghirardelli DARK melting wafers
4. Repeat on the other side.
5. Cut a mini marshmallow in half diagonally then press on as your wings. Place in freezer for 2 minutes so the chocolate is fully set. 18 mini marshmallows
6. Once chocolate has set, fully submerge the strawberry in the chocolate. Allow excess chocolate to drip off. 1 bag Ghirardelli DARK melting wafers
7. Allow to dry on parchment paper.
8. For an extra touch, dip the leg tips in white chocolate to resemble turkeyfrills and brush on edible gold dust to give a roasted look. White melting chocolate (optional) Gold edible luster dust (optional)
Serves 6
45 min
Ingredients
6 pretzel rods
12 mini marshmallows
10 oz white melting wafers
½ cup salted butter
3 tbsp hot cocoa mix
10 oz mini marshmallow
8 cups rice crispies
Directions
1. Cut pretzel rods in half. Cut mini marshmallows in half and stick each half on the bottom of the uncut side of the pretzel stick. 6 pretzel rods, 12 mini marshmallows
2. Melt white melting wafers according to package directions then dip the pretzels in, marshmallow side down. 10 oz white melting wafers
3. Allow to dry on parchment paper in the fridge (you can double dip once dried resulting in a better color)
4. For the rice crispy treats, melt butter in a pot on low heat then add hot cocoa powder mix. Once fully incorporated, add in marshmallows and stir until fully melted. Add rice crispies and mix well. Remove from heat. ½ cup salted butter, 3 tbsp hot cocoa mix, 10 oz mini marshmallow, 8 cups rice crispies
5. Using about 3/4 of a cup each of rice crispy treats, form into the shape of a turkey leg onto the chocolate dipped pretzel rods.
Serves 12
45 min
Ingredients
1 ½ cups flour
⅓ cup sugar
½ brown sugar
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
1 ½ cups pumpkin puree
2 eggs, whisked
¼ cup melted butter
1 tsp vanilla extract or paste
Directions
1. In a large bowl whisk together all dry ingredients (flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and salt). 1 ½ cups flour, ⅓ cup sugar, ½ brown sugar, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt
2. In another bowl combine all wet ingredients (pumpkin puree, eggs, melted butter and vanilla). Add wet ingredients into dry ingredients and mix until just combined. 1 ½ cups pumpkin puree, 2 eggs, whisked, ¼ cup melted butter, 1 tsp vanilla extract or paste
3. For the cream cheese filling, mix room temperature cream cheese with sugar, flour, vanilla and a splash of milk until fully combined. Add into a piping or resealable bag and snip off the tip or use a large round piping tip. 8 oz cream cheese, room temp, ¼ cup sugar, 2 tbsp all purpose flour, 1 tsp vanilla extract or paste, 1 - 2 tsp milk
4. Line a 12 cup muffin pan with 12 muffin liners and divide batter evenly. Next place the cream cheese filled pipping bag halfway down into the muffin batter and squeeze until the cream cheese filling slightly overflows onto the batter.
5. Sprinkle on toasted pumpkin seeds and bake in a 350 degree oven 20 minutes. ¼ cup Toasted Pumpkin Seeds
Serves 12
Ingredients
4 5lbs bone in short ribs (select thick meaty cuts)
3 carrots
4 ribs of celery
1 yellow onion
2 tbsp tomato paste
2 tbsp flour
3 cups Cabernet wine
4 cups beef stock
1 garlic bulb
1 sprig rosemary
3 sprigs parsley
5 sprigs thyme
Avocado oil as needed
Salt as needed
Directions
1. Prep your veggies: medium dice carrots, celery, and onions. Cut garlic bulb in half, 3 carrots, 4 ribs of celery, 1 yellow onion, 1 garlic bulb
2. Pat try short ribs and seasoned heavily with salt and pepper. 4 5lbs bone in short ribs (select thick meaty cuts), Salt as needed, Pepper as needed
3. To a pot set on high heat, add avocado oil and sear short ribs on all sides. Remove from pot and set aside. Avocado oil as needed, 4 5lbs bone in short ribs (select thick meaty cuts)
4. Add in the diced onions, carrots, and celery, season with salt and pepper, and sauté until softened. 3 carrots, 4 ribs of celery, 1 yellow onion, Salt as needed, Pepper as needed
5. Add tomato paste and cook until deepened in color. 2 tbsp tomato paste
6. Sprinkle on flour and cook for an additional minute., 2 tbsp flour
7. Deglaze the pan with wine and continue on a simmer until reduced by half. (I like to pour in one cup at of time, stirring in between to speed up the process). 3 cups Cabernet wine
8. Add back in the short ribs, then cover with beef stock. Add in garlic and your herbs bring to a simmer cover loosely and bake in a 300°F oven for 4 hours. (Your home with smell delicious!) 4 cups beef stock, 1 garlic bulb, 1 sprig rosemary, 3 sprigs parsley, 5 sprigs thyme
9. Strain the sauce, transfer to a pan and simmer until thickened. (Optional but I like to spoon off some of the fat from the surface before reducing).
10. Place short ribs over mashed potatoes add your side veggie of choice spoon on the sauce and garnish with fresh minced parsley.
4 servings
3 hr 30 min
Ingredients
2 lbs beef Tenderloin center cut canon (ask your butcher)
1 - 2 tbsp avocado oil for searing
Salt tt
Pepper tt
6 slices prosciutto
Directions
1. Make your pastry dough: Add flour, salt and cold cubed butter to a counter top mixer and using a paddle, combine on lowest speed until the butter is turned into crumbs and all the flour is incorporated. Pour in your ice water and mix until combined. Place dough onto counter and form into a ball then flatten, wrap with plastic wrap and chill. 1 ½ cups + 1 Tbsp Bread Flour, ¾ butter (6oz) cubed cold butter, ½ salt, ¼ ice cold water
2. Portion a 2lb center cut (Chateaubriand) from a whole beef tenderloin or ask your butcher.2 lbs beef Tenderloin center cut canon (ask your butcher)
3. Pat dry, season heavily with salt and pepper. Sear on all sides in avocado oil. Salt tt, Pepper tt, 1 - 2 T avocado oil for searing
4. Roast in a 150F oven until you have an internal temp of 115F (for rare +) or 125F (medium rare), refrigerate. (Alternatively, you can also sous vide at 130F for 3 hours)
5. Prep your mushroom duxelles: Mince 8oz shallots and finely chop 1 lb cremini mushrooms. Mince 1 tsp thyme and 1 Tbsp parsley. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 1 tsp thyme leaves, 1 T minced pasrley
6. Sautee shallots and mushrooms in 6 T butter until almost all moisture has evaporated. Add thyme and cook until fragrant (about 2 minutes longer). Deglaze with sherry wine. Cook until pan is dry, add minced parsley, season with salt and pepper and set aside to cool. 8 oz shallots (about 3 or 4), 1 lb Mushrooms, cremini, 6 T butter, 1 tsp thyme leaves, ¼ cup sherry wine, 1 T minced pasrley
7. Roll out a sheet of plastic wrap. Lay out 6 slices of prosciutto in the center slightly overlapping then spread on your mushroom duxelles. 6 slices prosciutto, Mushroom Duxelles:
8. Place beef in the center then pull up the prosciutto on the beef with the help of the plastic wrap. Roll tightly in the plastic wrap creating a tight seal. Refrigerate.
9. Roll out a sheet of pastry dough big enough to fit around the Wellington on parchment paper.
10. Remove Wellington from fridge, remove plastic wrap and place in the center of the mushroom duxelles spread. Brush egg wash on the top section. Pull up the bottom section of the dough onto the Wellington then pull the top over. Gently press the dough together then flip the Wellington over to seam side down. 1 egg +1 tsp water
11. Press down the extra dough on the sides then slice off excess. Fold the remaining edges underneath.
12. Place Wellington on a parchment lined sheet pan, cover with plastic wrap and chill in the fridge until ready to cook. Optional: If making the decorative lattice, you will need to double your pastry dough recipe. Roll out dough and use a pastry roller cutter. Trim off them edges then gently place on your Wellington. Add rosemary sprigs in the holes for an extra festive touch. Cover and chill until ready to cook
13. Brush egg wash on Wellington and cook in a 425F oven for 25 minutes. Once crust is golden brown, cover loosely with foil and lower heat to 350 and cook until the internal reaches 115F
14. Allow to rest then slice and serve.
8 Servings
6 hr
Ingredients
6 8lb boneless prime rib (1st cut)
Salt TT
Pepper TT
Directions
1. Allow prime rib to come to room temperature for 2 hours. Season heavily with salt and pepper. Place on a roasting rack and roast 250F until the internal reached 115°. Rest 1 hr then sear on all sides. 6 8lb boneless prime rib (1st cut), Salt TT, Pepper TT
2. For the Horseradish Potato Purée: Peel, dice and boil potatoes in heavily salted water until tender. Pass-through a ricer or fine mesh sieve. Stir in all remaining ingredients, 3 russet potatoes, peeled, diced, ½ cup melted butter, ½ cup heavy cream, 3 tbsp prepared horseradish, ½ cup sour cream, Salt tt
3. For the asparagus: Slice prosciutto slices in half lengthwise. Spread a layer of cream cheese on the prosciutto slice. Place 4 asparagus spears on the prosciutto slice, then roll up. Place on a sheet pan and drizzle on olive oil and season with pepper. Roast in 400 degree oven for 7-10minutes. 48 asparagus spears, 6 slices prosciutto, Cream cheese, Olive oil, pepper tt
4. For the Au Jus Sauce: remove all but 1 tbsp leftover fat dripping after searing your roast. Add in minced shallots and sauté scraping up the brown bits. Once shallots have softened, deglaze pan with your wine. Cook until reduced by half and add your beef stock, Worcestershire (optional) and your herbs. Simmer five minutes and then strain. Drippings from seared prime rib, 1 shallot, minced, 1 cup red wine (Cabernet), 1 cup beef stock, 1 sprig thye, 1 sprig rosemary, 1 T Worcestershire (optional)
Serves 8
16 hr
Ingredients
5 lb boneless lamb leg, fat scored
2 onions, large dice
4 carrots, large diced
4 celery ribs, large diced
Rosemary sprigs
Thyme sprigs
5 cloves garlic smashed
⅓ Olive oil cup
½ cup Pomegranate seeds
Directions
1. Mix all marinade ingredients together thoroughly and rub in lamb making sure to get on both sides and in every crevice. ½ cup olive oil, ½ cup pomegranate molasses, 4 fresh garlic, 1 ½ T salt, 2 t pepper, 2 t paprika, 2 t cumin, 1 t cinnamon, 1 t nutmeg, 1 t corriander
2. Tie you leg up together with butchers twine, Wrap in plastic wrap and marinade overnight
3. Remove the plastic and allow to sit out at room temp for 2 hrs
4. In a roasting pan add olive oil, onion, carrots, celery, herbs and garlic. Place lamb on top along with the juices and roast in the oven at 375 until the internal temp reaches 125 (about 1.5hrs) 2 onions, large dice, 4 carrots, large diced, 4 celery ribs, large diced, Rosemary sprigs, Thyme sprigs, 5 cloves garlic smashed, ⅓ Olive oil cup
5. Remove from your lamb leg and allow to rest.Remove twine (make your pan sauce - recipe below)
6. For the Sauce: Strain your drippings into a pot, skim most of the fat off of the surface, add beef stock and a cornstarch slurry. Simmer until your sauce has thickened then season to taste, Strained Pan dripping, 1 cup beef stock, 2 T corn starch + 1 T cold water, Salt and pepper tt
7. For the potatoes: Combine all ingredients and roast 425 until tender (25-35min), 2 lbs potato medley, ¼ cup Olive oil, 1 T minced Thyme, 1 T minced Rosemary, 1 T minced Parsley, Garlic salt tt, Pepper tt
8. For the Honey glazed baby heirloom carrots, combine all ingredients and roast 375 until tender (15-20min), 1 lbs baby carrots, 1 T Olive oil, 1 T honey, 1 tsp thyme leaves, Salt tt, Paper tt
9. Slice and serve family style with the your sides, sauce and some fresh pomegranade seeds for garnish. ½ cup Pomegranate seeds
Serves 8
55 min
Ingredients
2 acorn squash
1 tbsp olive oil
Salt and pepper TT
1 cup dry wild rice blend
1 tsp avocado oil
½ tsp salt
1 carrot, small diced (1 cup)
2 celery ribs, small diced (1 cup)
1 onion, small diced (2 cups)
2 tbsp olive oil
4 cloves garlic, minced
1 ½ tbsp fresh minced sage
1 ½ tbsp fresh thyme leaves
1 ½ tbsp fresh minced parsley
½ cup walnuts (toasted)
½ cup dried cranberries (unsweetened)
Directions
1. Cook wild rice: Thoroughly rinse 1 cup of rice. Boil 2 cups of water then add 1 tsp oil and 1/2 tsp salt. Add rice then cover and simmer until all water has absorbed (about 40 minutes). 1 cup dry wild rice blend, 1 tsp avocado oil, ½ tsp salt
2. Toast walnuts: add walnuts to sheet pan and bake in the oven at 350°F for 6 to 7 minutes.½ cup walnuts (toasted)
3. Prep veggies and herbs: small dice carrots, celery, and onions and mince the garlic, thyme, sage, and parsley. 1 carrot, small diced (1 cup), 2 celery ribs, small diced (1 cup), 1 onion, small diced (2 cups), 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves,1 ½ tbsp fresh minced parsley
4. Prep the squash: cut a little off the bottom of the squash to level, then cut the squash in half horizontally. Scoop out the seats, coat with oil and salt and pepper and place on a parchment lined sheet pan cut side down. roast in a 400°F oven for 40 minutes or until the flesh has softened and is fork tender. 2 acorn squash, 1 tbsp olive oil, Salt and pepper TT
5. Cook veggies: To a sauté pan, cook carrots, celery, and onions 2 Tbsp oil until softened (about 8-10 minutes) Add in minced garlic, thyme and sage and cook until fragrant (about 1 minute). 1 carrot, small diced (1 cup) 2 celery ribs, small diced (1 cup) 1 onion, small diced (2 cups) , 2 tbsp olive oil, 4 cloves garlic, minced, 1 ½ tbsp fresh minced sage, 1 ½ tbsp fresh thyme leaves
6. Add in prepared wild rice blend, toasted chopped walnuts, dried cranberries and parsley. Cook until heated through. 1 cup dry wild rice blend, ½ cup walnuts (toasted), ½ cup dried cranberries (unsweetened)
7. Spoon rice mixture into the squash and serve.
8. If making ahead of time: reheat in the oven at 350° for about 30 minutes or until warmed through.
Serves 4
1 hr
Ingredients
16 oz lump crab meat, DRAINED
¼ cup red bell pepper, Brunoised
¼ cup green bell pepper, Brunoised
12 saltine crackers, crumbled
2 tbsp fresh minced parsley
2 tbsp fresh minced chive
1 lemon, zest and juice
2 T mayo
1 tbsp Worcestershire
½ tbsp old bay seasoning
½ tbsp garlic powder
2 eggs, whisked
Salt and pepper TT
Directions
1. Combine all ingredients then cover and refrigerator for 30 minutes to allow any moisture to be absorbed by the crackers crumbs.
2. Shape into 6 balls (squeeze out any remaining liquid, if needed)
3. Air fry or bake at 425°F for 15 minutes.
4. Serve with sauce (below) and lemon wedges.
Remoulade Sauce
1. Combine all ingredients
Serves 6
15 min
Ingredients
5 oz thawed lobster meat (Open Nature brand)
¼ cup diced celery
3 tbsp mayo
2 tbsp minced chives
½ tsp lemon zest
½ Juice of lemon
Salt & Pepper to taste
3 split top brioche hot dog buns (Euro Classic)
Butter for toasting
Dill or Chive for garnish
Directions
1. Chop lobster into bite-size pieces and toss in butter in a pan until heated through.
2. Combine with celery, mayo, chives, lemon zest, lemon juice and salt and pepper to taste.
3. Slice the edges off 3 buns, then slice into three sections each.
4. Toast in butter on low heat until golden.
5. Stuff with your lobster mixture, garnish and serve!
Serves 9
4 hr
Ingredients
Pie Crust
2 ¼ cups bread flour
1 tbsp sugar
8 oz cold butter, cubed
½ tsp salt
¼ cup ice cold water
Pie Filling
3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick
1 tbsp lemon juice
⅓ cup granulated sugar
½ cup light brown sugar, packed
⅓ cup all purpose flour
1 tsp cinnamon
pinch nutmeg
pinch salt
⅓ cup salted caramel sauce (store bought or homemade)
1 egg for egg wash
Sugar for topping
Crumble Topping
1 cup all purpose flour
1 cup old fashioned whole rolled oats
½ cup light brown sugar, packed
8 oz cold, salted butter, cubed
Directions
1. Add your flour, salt, sugar and cold butter to a countertop mixer, use a paddle to mix on low speed until crumbly. Add in your ice cold water and mix until the dough comes together smoothly. Transfer to a floured surface, form into two balls then flatten to a disk. Cover tightly with plastic wrap and refrigerate for 1 hour before use. Stores in fridge for up to 3 days or freeze up to 3 month. 2 ¼ cups bread flour, 1 tbsp sugar, 8 oz cold butter, cubed, ½ tsp salt, ¼ cup ice cold water
2. Add apples, lemon juice, white and brown sugar, flour, cinnamon, nutmeg and salt to a large bowl. Mix well and allow to sit at room temperature for 30 minutes. 3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick, 1 tbsp lemon juice, ⅓ cup granulated sugar, ½ cup light brown sugar, packed, ⅓ cup all purpose flour, 1 tsp cinnamon, pinch nutmeg, pinch salt
3. Roll out a sheet of pie dough big enough to fit into your pie dish (About 1/8th inch thick). Trim and shape the edges then freeze for 15 minutes.For the Pie Crust
4. Meanwhile make your crumble topping. Add flour, rolled oats, brown sugar and cold cubed butter to a bowl. Combine using your hands or pastry cutter until you get a crumble consistency. 1 cup all purpose flour, 1 cup old fashioned whole rolled oats, ½ cup light brown sugar, packe, 8 oz cold, salted butter, cubed
5. To your chilled pie crust, add your apples (drained, leave excess moisture behind) then drizzle on your caramel and top with you crumb mixture. For the Pie Filling, ⅓ cup salted caramel sauce (store bought or homemade), For the Crumble Topping
6. Brush the edges with egg wash and sprinkle on sugar. 1 egg for egg wash, Sugar for topping
7. Bake in a 400° oven for 25 minutes, cover with foil then bake an additional 50 minutes. Pie is ready when a toothpick can be inserted through the apples with ease.
8. Cool to room temperature then serve with ice cream and more caramel sauce.
Serves 8
1 hr
Ingredients
13 ½ Foam cone (5.5 x in)
60 (3lbs) White donut holes
2 ¼ oz green sugar sprinkles
½ cup Peanut M&M’s
1 gold star cupcake topper
60 toothpicks
Plastic wrap
Directions
1. Roll donuts in green sugar. 60 (3lbs) White donut holes, 2 ¼ oz green sugar sprinkles
2. Cover foam cone in plastic wrap. 13 ½ Foam cone (5.5 x in), Plastic wrap
3. Using toothpicks, insert into foam cone halfway through, then push donut hole on the toothpick. Start from the bottom and work your way up. 60 toothpicks
4. Add peanut M&M’s to fill holes to resemble Christmas ornaments. ½ cup Peanut M&M’s
5. Top with gold star. 1 gold star cupcake topper
6. Cover with plastic wrap until ready to use.
7. Make up to 3 days ahead of time.
8. Enjoy!
Serves 12
15 min
Ingredients
6 slices provolone
6 slices pepperoni
12 slices large salami
12 peperoncini
Directions
1. Start by cutting provolone and pepperoni slices in half, 6 slices provolone, 6 slices pepperoni
2. To create the fanned tail, lay a slice of salami down then add your provolone and pepperoni halves and fold the bottom of the salami up, 12 slices large salami
3. For the turkey body and neck, use a drained pepperoncini. Fold in half and push a skewer through to hold it all together. 12 peperoncini
Serves 12
10 min
Ingredients
⅓ cup Sweetened Dried Cranberries
⅓ cup Toasted Pecans
1 tsp Dried parsley
½ tsp Salt
¼ tsp Pepper
8 oz goat cheese log
16 Rosemary sprigs
Directions
1. Start by finally chopping dried cranberries with pecans. ⅓ cup Sweetened Dried Cranberries, ⅓ cup Toasted Pecans
2. Add dried parsley, salt and pepper. 1 tsp Dried parsley, ½ tsp Salt, ¼ tsp Pepper
3. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. 8 oz goat cheese log
4. Skewers with a Rosemary sprig for an extra festive touch, 16 Rosemary sprigs
5. Enjoy!
Serves 16
20 min
Ingredients
½ a French baguette
spray oil
8 oz Cranberry sauce
8 oz Brie
8 slice prosciutto
1 tbsp toasted chopped walnuts
1 T honey
1 T balsamic glazed
Thyme sprig tips for garnish
Parsley, minced, for garnish
Directions
1. lice baguette into 16 thin slices (about 1/3 inch thick). ½ a French baguette
2. Place on a sheet pan and spray both sides with oil. spray oil
3. Bake in a 400 degree oven fro 5 minutes.
4. Meanwhile cut 8oz of brie into thin slices then into 16 smaller portions. 8 oz Brie
5. Spread some cranberry sauce on your toasted bread then add a slice of brie. 8 oz Cranberry sauce
6. Cute 8 slices of prosciutto in half lengthwise, fold like an according then fan it out to resemble a turkey’s tail. 8 slice prosciutto
7. Place on your brie then sprinkle on chopped toasted walnuts 1 tbsp toasted chopped walnuts
8. Drizzle on equal parts honey and balsamic glaze then garnish with thyme sprig tips and minced parsley. 1 T honey, 1 T balsamic glazed, Thyme sprig tips for garnish, Parsley, minced, for garnish
9. Enjoy!
Serves 16
1 hr 15 min
Ingredients
6 8oz beef tenderloin filet
3 tbsp butter
1 pastry dough sheet
2 slices prosciutto
1 tbsp Dijon
Water for brushing on pastry
1 Egg wash ( egg + 1 Tbsp water)
salt
pepper
Avocado oil
Thyme sprig tips for garnish
Directions
1. Pulse mushrooms in a food processor or finally chop. Finally chopped shallots. 8 oz (1 container) crimini mushrooms, 2 shallots, minced
2. To a pan melt 3 tablespoons of butter then add your minced shallots. Cook until softened then add your minced mushrooms and 1 teaspoon of fresh thyme. 3 tbsp butter, 2 shallots, minced, 8 oz (1 container) crimini mushrooms, 1 tsp fresh thyme
3. Cook until all water has evaporated and pan is dry.
4. Deglaze with wine, cook until wine has evaporated. Add minced parsley and salt and pepper to taste. Set aside. ¼ cup Cabernet or Sherry wine, ½ tbsp fresh parsley
5. Sear your cold beef fillet in oil on all sides then remove from pan. Slice beef in half then in strips then in 12 even sections. Season with salt and pepper. 6 8oz beef tenderloin filet, Avocado oil, salt, pepper
6. Roll our a sheet of dough and cut into 12 sections, 1 pastry dough sheet
7. Cut prosciutto to fit the dough, leaving space around the edges, add 1/2 Tbsp of your mushroom duxelles then the beef on top. Brush dijon on the beef and water on the dough. Roll upwards then pinch the sides down, remove any excess dough then tuck the sides underneath. 2 slices prosciutto, Mushroom duxelles:, 1 tbsp Dijon, Water for brushing on pastry
8. Transfer to a sheet pan, brush on egg wash then make 2 thin slices on top of your Wellingtons to allow steam to escape. 1 Egg wash ( egg + 1 Tbsp water)
9. Chill for 10 minutes in fridge then bake in a 375° degree oven for 12 minutes
10. For the sauce blend 2 T gorgonzola with 2 T heavy cream and 1 T water, 2 T Gorgonzola, 2 T heavy cream, 1 T water
11. Once Wellingtons have slightly cooled, place a dollop on your Gorgonzola sauce on top and garnish with thyme sprig tips. Gorgonzola Cream: Thyme sprig tips for garnish
12. You can make this up to 1 day earlier. Cover with plastic wrap in fridge until ready. Brush on egg wash, make your 2 slices then bake 375 - 12 minutes
Serves 12
55 min
Ingredients
12 oz beef tenderloin
1 French baguette
1 onion
2 T butter or oil
4 T butter
Fresh thyme
2 garlic cloves
2 tbsp gorgonzola
2 tbsp heavy cream
1 tbsp water
½ cup pomegranate seeds
Parsley garnish
Salt
Directions
1. Start by slicing 1 onion. Cook onions on low heat in butter or oil stirring occasionally until caramelized then add salt as needed (about 45 minutes), 1 onion, 2 T butter or oil, Salt
2. Meanwhile season 2 - 6oz room temperature filets, sear all sides in fat then butter baste with fresh thyme and garlic cloves for extra flavor, 12 oz beef tenderloin, 4 T butter, Fresh thyme, 2 garlic cloves
3. Allow to rest.
4. Slice a baguette into 16 slices, spray both sides with olive oil then toast in a 400 degree oven for 5 minutes, 1 French baguette
Sauce
1. Combine 2 Tbsp each of Gorgonzola and heavy cream with 1 Tbsp water. 2 T gorgonzola, 2 T heavy cream, 1 tbsp water
2. Slice your rested steaks into thin slices.
3. To the crostini, add your caramelized onion, the sliced beef, a dollop of the Gorgonzola cream, pomegranate seeds and a parsley garnish. 1 French baguette, 1 onion, 12 oz beef tenderloin, 2 tbsp gorgonzola, ½ cup pomegranate seeds, Parsley garnish
5. Enjoy!
Serves 16
1 hr 15 min
Ingredients
8 baby red skin potatoes
1 tbsp Olive oil
3 T butter
3 T heavy cream
Salt
Pepper
½ cup grated cheddar cheese
4 slices cooked bacon, crumbled
¼ cup sliced green onion
½ cup sour cream
Chive for garnish
Directions
1. Place potatoes on a sheet pan and pierce with a fork. Bake in a 375° oven for 30 minutes.
2. Slice potatoes in a half. Scoop out the insides leaving a quarter inch of potato around the edges.
3. To the bowl with the scooped out potato, add 3 T melted butter and 3 T warm heavy cream. Mash with a fork then add your cheese, most of the crumbled bacon (reserve some for garnish) and the green onion. Mix and set aside.
4. Deep fry your potato skins in frying oil at 365° for 5 minutes. Transfer to a rack or paper towels and season.
5. Scoop your loaded potato mixture in your crispy potato skins mounded. Return to the 375° oven for 10 minutes
6. Once slightly cooled, pipe on or add a dollop of your sour cream. Garnish with more bacon and minced chives.
Serves 16
1 hr
Ingredients
13 ½ Foam cone (5.5 x in)
60 (3lbs) White donut holes
2 ¼ oz green sugar sprinkles
½ cup Peanut M&M’s
1 gold star cupcake topper
60 toothpicks
Plastic wrap
Directions
1. Roll donuts in green sugar. 60 (3lbs) White donut holes, 2 ¼ oz green sugar sprinkles
2. Cover foam cone in plastic wrap. 13 ½ Foam cone (5.5 x in), Plastic wrap
3. Using toothpicks, insert into foam cone halfway through, then push donut hole on the toothpick. Start from the bottom and work your way up. 60 toothpicks
4. Add peanut M&M’s to fill holes to resemble Christmas ornaments. ½ cup Peanut M&M’s
5. Top with gold star. 1 gold star cupcake topper
6. Cover with plastic wrap until ready to use.
7. Make up to 3 days ahead of time.
8. Enjoy!
Serves 12
45 min
Ingredients
6 slices white bread
3 slices havarti
3 slices Colby Jack
Oil spray for pan
18 oz tomato soup
Rosemary sprigs for garnish
Directions
1. Place a slice of bread down then your two slices of cheese and your second slice on top. 6 slices white bread, 3 slices havarti, 3 slices Colby Jack
2. Use a rolling pin to flatten out your sandwich.
3. Use holiday themed cookie cutters to cut out two shapes in each sandwich.
4. Spray your pan with oil then grill your sandwiches on low heat on both sides until toasted. Keep a close eye on it to make sure cheese doesn’t seep out - if the cheese does seep out, remove sandwiches from heat, allow to cook slightly, then form back into its shape. Oil spray for pan
5. Warm your tomato soup, pour into your shot glasses then place your grilled cheese cut outs on top. 18 oz tomato soup
6. Garnish with rosemary sprigs for an extra festive touch Rosemary sprigs for garnish
7. Enjoy!
Serves 6
35 min
Ingredients
1 lb Jumbo shrimp, shelled and deveined, tail on
8 - 10 slices bacon, clasic cut
Garlic salt tt
Pepper tt
Parsley, minced, for garnish
Directions
1. Lay bacon down on a sheet pan then place another sheet pan on top. Bake in 400° degree oven for 10 minutes. (Laying another sheet pan on top will prevent the bacon from curling. 8 - 10 slices bacon, clasic cut
2. Meanwhile pat dry shrimp then season with garlic salt and pepper to taste. 1 lb Jumbo shrimp, shelled and deveined, tail on, Garlic salt tt, Pepper tt
3. Cut your parcooked bacon slices in half lengthwise. 8 - 10 slices bacon, clasic cut
4. Starting wrapping from the tail side. Wrap bacon around the shrimp slightly overlapping then tuck the end piece of bacon underneath. 8 - 10 slices bacon, clasic cut, z lb Jumbo shrimp, shelled and deveined, tail on
5. Air fry 7 minutes (or bake convection 450° for 10 minutes) then under the broiler for 3 minutes
6. Meanwhile to a pan on medium low heat, add brown sugar and bourbon. Tip pan to ignite the alcohol and allow it to burn out, about 15 seconds. 4 tbsp brown sugar, 2 tbsp bourbon
7. Once the flames subsides add water and your spices. Whisk together then add apple cider vinegar and olive oil. Whisk until slightly thickens then transfer to a bowl. 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, 1 tbsp apple cider vinegar, 1 tbsp olive oil
8. Once your shrimp is cooked and bacon is crispy, brush on your glaze. For the Glaze
9. Finish by garnishing with minced parsley. Parsley, minced, for garnish
16 makes
35 min
Ingredients
2 sheets pizza dough
10 slices thin cheddar
6 slices deli ham
Herb Butter:
1 stick butter
2 tbsp minced garlic
½ tsp salt
2 tbsp minced parsley
4 oz Parmesan cheese
Directions
1. Start by rolling out a sheet of pizza dough. Cover with one layer of thinly sliced cheddar and one layer of deli ham. 2 sheets pizza dough, 10 slices thin cheddar, 6 slices deli ham
2. Roll another sheet of pizza dough on top then trim the edges. 2 sheets pizza dough
3. Slice into eight equal long strips. Fold each strip like an accordion with the next fold shorter than the last to resemble the shape of a Christmas tree.
4. Use a 6 inch skewer and push up through the center leaving about half an inch exposed on the top.
5. Place your Christmas trees on a parchment line sheet pan and bacon a 400° oven for 14 minutes.
6. Meanwhile, add butter, minced garlic and salt to a pot. Heat until melted then add fresh minced parsley. 1 stick butter, 2 tbsp minced garlic, ½ tsp salt, 2 tbsp minced parsley
7. Brush your garlic butter on your Christmas trees and top with some fresh grated Parmesan cheese to resemble snow. Herb Butter: 4 oz Parmesan cheese
8. Cut extra Parmesan into star shapes to top your trees for an extra festive touch Enjoy! 4 oz Parmesan cheese
Serves 8
20 min
Ingredients
8 oz Brie wheel
¼ cup honey
12 pretzel sticks
⅓ cup candied pecans
⅓ cup dried cranberries
½ cup parsley
Directions
1. Cut brie wheel into 6 sections then slice the sections through the middle. 8 oz Brie wheel
2. Finely chop candied pecans, cranberries and parsley together. ⅓ cup candied pecans, ⅓ cup dried cranberries, ½ cup parsley
3. Cut pretzels in half then push up into the bottom of your brie ‘Christmas tree’ sections. 12 pretzel sticks
4. Dip flat side into honey then into the pecan/cranberry mixture. ¼ cup honey
Serves 12
1 hr
Ingredients
9 boiled and peeled eggs
⅓ cup mayo
1 dash Tobasco
1 tsp Dijon
Salt and pepper tt
Dark Green food coloring gel
Deep Red food coloring gel
Parsley for garnish
Crispy prosciutto for garnish
Pickled red onion for garnish
Directions
1. Start with boiled and peeled eggs. Slice in half then separate the egg yolks from the egg whites. 9 boiled and peeled eggs
2. To a bowl of water add dark green food coloring and to another dark red food coloring. Dark Green food coloring gel, Deep Red food coloring gel
3. Divide your eggs whites between bowls leaving some with plain white
4. Allow to sit in water until you reach your desired color.
5. Add the mayo, Tabasco, Dijon, salt, and pepper to you egg yolks and mash. ⅓ cup mayo, 1 dash Tobasco, 1 tsp Dijon, Salt and pepper tt
6. Transfer to a piping or ziplock bag then snip off the tip.
7. Pipe a dot on your plate then add the egg whites on top.
8. Piped in the deviled egg mixture then add your garnish of choice. I’m using parsley, crispy, prosciutto, and pickled red onion. Parsley for garnish, Crispy prosciutto for garnish, Pickled red onion for garnish
101 hr
Ingredients
1 12 14lb turkey
Salt
pepper TT
Directions
1. Thaw turkey for 4-5 days ahead of time in fridge. Allow to sit at room temperature for one hour, drain any remaining juices and pat dry. 1 12 14lb turkey
2. Remove neck and giblets from the inside of the cavity. Remove any plastics and trim off any excess fat or skin. 1 12 14lb turkey
3. Generously season the entire turkey inside and out with salt and pepper. Salt, pepper TT
4. To a bowl, combine room temperature salted butter with the fresh minced thyme, rosemary and sage and 1/2 tsp pepper. Mix well. ¾ cup or 12 oz salted butter, room temperature, 2 tbsp fresh minced thyme, 2 tbsp fresh minced rosemary, 1 tbsp fresh minced sage, ½ tsp pepper
5. Carefully loosen the skin on the breasts and spread the herbed butter under the skin and all around the surface of the turkey. 1 12 14lb turkey, For the herb butter
6. Tuck the wings under then stuff cavity with quartered onion, apple, lemon and fresh thyme, sage and rosemary sprigs. 1 onion, peeled and quartered, 1 small apple, quartered, 1 lemon, quartered, 1 pack (0.66oz) fresh thyme, 1 pack (0.66oz) fresh sage, 1 pack (0.66oz) fresh rosemary
7. Fold the skin over covering the cavity opening and tie the legs together using butchers twine.
8. To a rosting pan add the diced celery, carrots and onion and toss with olive and salt and pepper, 3 carrots, peeled and diced, 4 ribs celery, diced, 1 large yellow onion, diced, 1 - 2 tbsp olive oil, Salt and Pepper TT
9. Place turkey on roasting rack over the veggies then pour in 1 cup of chicken broth, 1 cup chicken or turkey broth
10. Bake in a 325°F oven for 14 min for every pound or until the breast and thigh register at 160° (my 12 lb turkey took 2hrs and 45min)
11. Allow to rest at room temperature for 30 minutes before slicing.
12. Enjoy!
Serves 12