Holiday Recipes

Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until the chocolate has melted.

View Full Recipe

Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.

Enjoy

1. Heat oven to 425 degrees. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, 1/2 tsp salt and 1/4 tsp of pepper.

Roast for 15 minutes.

View Full Recipe

2. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.

3. Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle with the honey.

4. Roast until the pork is cooked through at the sweet potatoes and pears are tender, about 20 25 minutes.

Let the pork rest for about 5 minutes before slicing. Serve with sweet potatoes and pears.Enjoy!

Put water on to boil for penne first.

When pasta is cooked, reserve 1 cup of pasta water, then drain pasta well.

View Full Recipe

In large pan, melt the butter.
Add garlic and cook 1 -2 minutes, until very light brown.
Add the prosciutto, cook 1 -2 minutes.
Add the tomatoes and red pepper flakes. Cook on low for at least 5 minutes.
Add the heavy cream, cook 2 minutes stirring constantly.
Add the vodka, stir well and cook for 1 minute.
Add the drained pasta to the tomato sauce, mix well.
Add the parmesan cheese and toss to coat evenly.

If the pasta is dry add pasta water a little at a time until you reach desired consistency.

Plate and garnish with additional cheese and fresh basil.

Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high.

Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.

View Full Recipe

Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt.

Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Render the bacon in a scant amount of oil, remember, be gratuitous with the pork, as it will seep enough oil to cook the rest of your veggies.

Once it has emitted enough oil, hit it with your shallots and/or diced onions until they start becoming translucent. This is the point at which Your beans, corn, etc should go in to get color. Season them during this process so they can soften and brown.

View Full Recipe

Next, add your garlic, which is the ingredient highest prone to burning. You just want to soften it enough to eliminate the spicy bite from it and a careful, low heat execution will afford you the option to actually brown it and give it a more savory roasted flavor for the season.

After the garlic begins to brown, keep adding wine slowly, as to not stop the cooking process by shocking its temperature. I usually do it thrice, but not so much that product is actually floating. You want to reduce down so the flavor remains but tannin's diminished.

Hit it with your cream, slow and low, as cream has the proclivity to burn and boil over with the quickness. About a cup should do. You want it to reduce by about a third, as it will instill a hearty sweetness to your product. Salt and pepper throughout, and add inch cubes of butter when reheating or when ready to serve.

Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

View Full Recipe

Stir together eggs, sour cream, Cheddar & Swiss cheeses, mayonnaise, thyme, pepper and remaining 1 tsp of salt in a large bowl. Gently fold in squash mixture. Gently fold in squash mixture. Spoon into a lightly greased 11 x 17 baking dish.

Microwave remaining 3 tbsp of butter in a medium size microwaveable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.