Of everything that defines Christmas, food is at or near the top of many people’s lists when it comes to cherished family traditions and making new memories. Whether gathering around the dinner table or celebrating the season with friends, food is a central element in everything that makes Christmas memorable.
As in past years, AY About You reached out to area chefs and asked them for a favorite recipes to share with our readers. These recipes are great any time of year but will be particularly appreciated on the banquet table or at an annual Christmas party. Each recipe was selected with a range of cooks in mind, from beginners to seasoned home cooks.
May these dishes add to the enjoyment of the holidays, shared among loved ones and cherished friends.
Roasted Wheel of Brie Cheese topped with Brown Sugar-Maple Pecans
Payne Harding, executive chef and owner Cache Restaurant, Little Rock
INGREDIENTS
1 package brie (8 to 10 ounces)
1/2 cup Frangelico
1/2 cup Kahlúa
1/2 cup to 1 cup brown sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 cups toasted pecans
2 tablespoons maple syrup
Parsley for garnish
INSTRUCTIONS
1. Reduce all ingredients except brie and parsley together until a thick consistency forms.
2. Roast brie cheese in oven until it becomes loose and creamy, about 15 minutes at 350 F.
3. Transfer to a serving platter and top with pecan mixture.
4. Garnish with minced parsley for a pop of color.
5. Serve with slices of toasted baguette.
Super Easy Blueberry Pie
Matías de Matthaeis, executive chef, Red Oak Steakhouse, Saracen Casino, Pine Bluff
INGREDIENTS
• Ready-made pie crust or prepare a crust according to your favorite pie crust recipe. (I use a Sablee dough for mine.)
• Boxed cake mix or your favorite dry cake mix recipe (I prefer white wedding cake.)
• Fresh blueberries (Lots of them, the amount needed will depend on the size of the pie, as you will see in the instructions.)
• Heavy cream, powdered sugar and vanilla extract, to a ratio of 15 to 20 percent sugar to cream and vanilla (or Cool Whip if you are a hassle-free person!)
• Granulated sugar
• Vanilla ice cream (or your favorite ice cream)
INSTRUCTIONS
1. Preheat oven to 350 F.
2. Prepare the cake mix.
3. Fill pie crust with blueberries to the top, then slowly pour the cake batter on it. Let the batter set, but do not fill it all the way to the top.
4. Bake until the cake is fully cooked, about 15 to 25 minutes, until blueberries burst and mix with the cake. Let cool to room temperature.
5. Whip heavy cream with sugar and vanilla until firm peaks form (omit if using Cool Whip).
6. Set half of the remaining blueberries in a pan on low heat with a bit of sugar just until blueberries start to release liquid. Be careful not to overcook.
7. Remove berries from heat and mix with remaining uncooked blueberries.
8. To serve, set a generous portion of cream on the top of the pie forming a small mountain. Cover the cream with blueberry compote.
9. Serve cold or room temp with ice cream, or serve warm with the compote on the top and cream on the side or just ice cream.
VERY IMPORTANT: Sharing this dish with the people you love will make it taste much better.
Caprese Pasta
Brittany Smith, head chef, Sauce(d) Bar and Oven, Little Rock
This is a simple, filling dish that is as pleasing to the eyes as it is to the palate. Pasta can be cooked and put to the side for later — cool pasta in ice bath after prep, drain excess water, and store in the refrigerator until ready to use.
INGREDIENTS
• 1/2 cup of balsamic vinaigrette
• 8 ounces of spaghetti pasta
• 5 grape tomatoes, sliced
• 2 tablespoons fresh grated mozzarella
• Bottled or homemade balsamic vinaigrette
• 1 teaspoon sliced basil, for garnish
INSTRUCTIONS
1. Cook pasta al dente.
2. Add to saute pan with balsamic vinaigrette. Cook thoroughly until heated.
3. Transfer to plate of choice, then top with tomatoes and fresh mozzarella.
4. Drizzle balsamic glaze across the top and garnish with basil.
5. Add protein of choice; this dish pairs particularly well with salmon.
6. Bonus: Take this dish up a notch by adding your favorite pesto.
Photo by Angelina Lopez
Roasted Butternut Squash with Herb Ricotta and Cranberry Gastrique
Kristine Irwin, sous chef, Conifer, Bentonville
INGREDIENTS
Roasted Squash
• 2 large butternut squash or 4 smaller squash, if preferred
• 2 tablespoons olive oil
• Salt, to taste
• 2 tablespoons fresh sage, finely chopped
• 5 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1/2 cup toasted pecans, chopped (optional)
Herbed Ricotta
• 15-ounce container of ricotta cheese
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon lemon zest
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• Salt, to taste
Cranberry Gastrique
• 2 cups fresh cranberries
• 1 cup white vinegar
• 1 cup white sugar
• Zest and juice of 1 orange
INSTRUCTIONS
1. Preheat the oven to 425 F.
2. Prepare the cranberry gastrique by combining cranberries, white vinegar, sugar, and orange zest and juice in a medium saucepan.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
4. Allow the sauce to cook for 15 minutes, stirring occasionally.
5. After simmering, strain the sauce through a fine-mesh sieve, discarding the solids.
6. Set the liquid aside to cool; this will yield about 1 cup of gastrique.
7. Peel the butternut squash, cut it in half lengthwise and scoop out the seeds.
8. Slice the squash into bite-sized wedges and toss the pieces in olive oil and a pinch of salt.
9. Spread the squash evenly on a baking sheet lined with parchment paper and roast for 10 to 12 minutes or until the squash is tender and slightly caramelized.
10. While the squash roasts, brown the butter by placing butter in a small saucepan over medium heat.
11. Allow the butter to melt and bubble, then continue to cook until it turns a rich golden brown.
12. Remove from heat and stir in the chopped sage and maple syrup.
13. Pour the browned butter mixture over the roasted squash and gently toss to coat.
14. In a medium bowl, combine the ricotta cheese, parsley, thyme, lemon zest, lemon juice and minced garlic. Stir until smooth and well blended. Season with salt to taste.
15. On a serving platter, spoon the herb-infused ricotta as a base.
16. Arrange the roasted squash on top.
17. Drizzle generously with the cranberry gastrique and, if desired, sprinkle with toasted pecans for added crunch and flavor.
Photo by Amy Gramlich
Peppermint Chocolate Cookies
Amy Gramlich, contributor, AY About You
INGREDIENTS
Cookie Dough (makes one dozen cookies)
• 1 cup and 2 tablespoons all-purpose flour
• 1/3 cup cocoa
• 2 1/2 teaspoons cornstarch
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 cup and 1 tablespoon brown sugar
• 6 tablespoons white sugar
• 1 egg
• 1/2 teaspoon mint extract
• 1 1/2 teaspoons vanilla
• 3/4 cup chocolate chips
Topping
• 1 cup chocolate chips or chocolate candy melts
• 1 candy cane, crushed
INSTRUCTIONS
1. Preheat oven to 350 F.
2. In a large mixing bowl, mix the flour, cocoa, cornstarch, baking powder and salt.
3. In a smaller mixing bowl, add butter, both sugars, egg, mint and vanilla. Mix well.
4. Combine both mixtures into the larger bowl.
5. Add the chocolate chips.
6. Chill for 1 hour.
7. On an ungreased baking sheet, drop cookies using a medium cookie scoop, allowing space between each cookie.
8. Bake cookies for 9 to12 minutes or until firm.
9. Allow cookies to cool to the touch before handling.
10. In a microwavable bowl, melt the remaining cup of chocolate chips or chocolate melts for 30 seconds at 50 percent power. Repeat at 15-second intervals until chocolate is melted. Stir after each interval in the microwave.
11. Dip 1/2 of each cookie into the melted chocolate and sprinkle with crushed candy cane.
12. Allow melted chocolate to set.
READ ALSO: Recipe: Spice up the Holidays with Gingerbread Cake!
