Festive Holiday FeastNov 30, 2018 ● By Frisco STYLE
Frisco STYLE called on some of our local culinary friends to help provide readers with recipes for some new Christmas menu items to try this season! A special thanks to all the chefs who contributed to this exciting holiday feature. We hope you and your family enjoy the recipes. Maybe one of these unique dishes will become a new holiday tradition for you!
The Frisco STYLE Cocktail Provided by Jasin Burt - Bottled in Bond Cocktail Parlour & Kitchen
Ingredients: 1.75 oz. citrus vodka .5 oz. Cointreau (or orange-flavored liqueur) 1 oz. spiced pomegranate cordial .5 oz. lime juice (fresh-squeezed and strained)
Directions: Combine all the ingredients in a cocktail shaker with ice. Shake the ingredients for roughly 20 seconds. Pour the drink through a fine strainer and serve up with an orange zest.
Wild Boar with Stuffed PotatoesProvided by Chef Colleen O’Hare - Bottled in Bond Cocktail Parlour & Kitchen
Boar Ingredients: 2 wild boar chops salt and pepper (to taste) 3 oz. apple cider vinegar
Directions: Season the boar chops with salt and pepper. Brown the chops on one side then flip and roast them in the oven for 10 minutes. Let the chops rest for two minutes. Reduce three ounces of apple cider in a pan until thickened and glaze the boar chops.
Sweet Potato Ingredients: salt (to taste) 1 tsp. olive oil 2 Tbsp. maple syrup or glaze 1/4 c. mini marshmallows 1-1/2 Tbsp. bacon (chopped) 1/2 Tbsp. chives (chopped)
Directions: Rub the sweet potato with salt and olive oil. Roast it until it can be easily-pierced with a fork. Slice open a small slit on the top of the potato and pour in two tablespoons of maple syrup or glaze. Add mini marshmallows and roast the potato at 425 degrees or until the marshmallows are golden brown. Top the potato with chopped cooked bacon and chives.
Italian Sausage & Sage Butternut Squash SoupProvided by Chef Stephen Mueller - Tupelo Honey Southern Kitchen and Bar
Soup Ingredients: 1 large butternut squash 2 Tbsp. extra virgin olive oil 1 tsp. kosher salt 1/2 tsp. white pepper 2 Tbsp. light brown sugar 1/2 lbs. bacon (cut into 1/8-inch lardons) 1/2 lbs. sweet Italian sausage (casing removed and rolled into ½-inch meatballs) 1 large onion (largely-diced) 2 large carrots (¼-inch coins) 6 stalks celery (no leaves, roughly-chopped) 6 cloves garlic (minced) 2 Tbsp. sage (roughly-chopped) 8-10 perfect sage leaves (reserved for garnish) 8 c. chicken stock or broth 2 Tbsp. flour 2 tsp. kosher salt 1/2 tsp. white pepper 1 c. heavy cream 2 oz. pure maple syrup
Maple Mascarpone Ingredients: 1 c. mascarpone cheese 1 c. heavy cream 2 oz. pure maple syrup 1/2 tsp. vanilla extract
Directions: Preheat the oven to 375 degrees. Cut the butternut squash in half and remove the seeds. Rub it with EVOO, salt, pepper and brown sugar. Place the squash on a sheet tray (skin side down) for 45 minutes (or until squash is soft enough to scoop out with a spoon). When the squash is cooked through, allow it to cool on the tray until it is cool enough to handle. Scoop out the squash pulp with spoon. Reserve this until later. While the squash is in the oven, in a large stock pot, render the bacon lardons with medium heat. When the fat has been rendered, remove the bacon and reserve it for garnish, leaving the bacon fat in the pot. Place the sausage meatballs in the pot and cook through in bacon fat. When the sausage is cooked through, remove it from the pot, leaving the bacon and sausage grease. Add garlic, onion, carrots and celery to the pot. Turn the burner to high heat and cover the pot. Stir the veggies every couple of minutes, until the onions are translucent. Once the squash is done cooking, add the roasted squash pulp and flour and stir for a minute to coat all the veggies in roux. Add chicken stock, salt, white pepper and bring the mixture to boil with high heat. When the soup begins to boil, drop the heat to low and let it simmer for about 30 minutes. After the soup has simmered, use an immersion blender and blend it until it is smooth. When all the soup is blended and silky, add the Italian sausage back into the soup and let it simmer for an additional 15 minutes. Finish the soup with heavy cream and maple syrup. Taste and season, if needed. For the maple mascarpone, place all the ingredients in a mixer and whip them until incorporated and still peaks begin to form. Refrigerate the mixture and reserve it until you are ready to serve. Ladle the soup into a bowl. Place two tablespoons of the maple mascarpone in the center of each bowl. Top the soup with bacon lardons and a sage leaf for garnish.
Butter Poached Lobster & Butternut Squash "Risotto Style" with Gorgonzola & PearsBy Chef Richard Chamberlain - Chamberlain’s Steak and Chop House
Risotto Ingredients: 2 c. butternut squash (cubed) 2 Tbsp. butter 1/2 c. shallots (minced) 4 heads garlic (minced) 1/4 c. dry white wine 2 c. hot chicken stock 1/4 c. parmesan cheese (grated) 1 c. gorgonzola crumbs (for garnish) salt and pepper (to taste) 8 oz. butter-poached lobster meat
Pear Sauce Ingredients: 1/2 clove garlic 2 sprigs marjoram 2 c. chicken stock extra virgin olive oil (to taste) salt and pepper (to taste) 3 pears
Directions: Melt the butter in a saucepan over medium-high heat. Add the shallots and garlic. Cook and stir the mixture for two minutes until the shallots and garlic begin to soften, then stir in the squash. Continue cooking and stirring until the squash is glossy from the butter, the shallots and garlic begin to brown on the edges, and then about five minutes more. Pour in the white wine, stirring constantly, until it has evaporated. Stir in 1/3 of the hot chicken stock and reduce the heat to medium. Cook and stir until the chicken stock has been absorbed by the squash (about five to seven minutes). Add half of the remaining chicken stock and continue stirring until it has been absorbed. Finally, pour in the remaining stock and continue stirring until the “risotto” is creamy. Finish by stirring in the parmesan cheese and seasoning with salt and pepper. Divide the recipe on to four plates and garnish it with gorgonzola crumbles and butter-poached lobster. For the pear sauce, peel the pears and cut them into small pieces. Peel and finely chop the garlic. Wash the marjoram and pull off the leaves. Place a frying pan over medium heat. Add the oil and, once hot, add the pears. Sauté the mixture for a couple of minutes. Season it with salt and pepper then add the garlic and marjoram. Cover with the broth and cook until the pears are soft. Remove the pan from the heat. Let the pears cool then puree the pan contents using a blender. Adjust the salt and pepper and keep the sauce warm until serving.
Crispy Duck Breast with Sweet Potatoes, Mango & Carrot Ginger FoamBy Chef Tre Wilcox - Tre Wilcox Cooking Concepts
Sweet Potato Ingredients: 4 sweet potatoes (washed and dried) 3 Tbsp. olive oil sugar and salt (to taste)
Carrot Foam Ingredients: 1 qt. carrot juice 1/4 c. peeled ginger (chopped) 2 Tbsp. lecithin (ground) sugar and salt (to taste)
Duck Ingredients: 6 brined duck breast salt and pepper (to taste) 1 Tbsp. olive oil
Garnish: 2 c. snap peas (blanched) 1/2 c. yellow bell peppers (thinly-sliced) 2 mangos (cut into small 1-1/2 rounds) 2 tsp. togarashi spice
Directions: To prepare the sweet potatoes, preheat the oven to 375 degrees. Cut the potatoes into two-inch thick round disks. Using a round metal ring mold, punch out the center of each disk. Place all the finished pieces into a mixing bowl, toss them with olive oil, salt and pepper. Roast the pieces until they are tender (about 12-15 minutes). For the carrot foam, simmer all the ingredients in a deep sauce pot. When ready to serve, froth the warm liquid with a handheld immersion blender. Scoop the foam off the top and serve. To cook the duck, season the entire breast with salt and pepper. In a large sauté pan, over medium heat, add the olive oil. When hot, add the duck breast, skin side down. Sear it for about six minutes. Flip the duck breast over and turn off the heat. Leave in the pan for another two or three minutes. Remove and allow them to rest for two or three minutes before slicing. Slice lengthwise, directly in half. Season the exposed flesh with salt. Serve right away. To plate the dish, place two pieces of roasted sweet potatoes onto a plate, place two mounds of the hot snap peas and yellow peppers next to the sweet potatoes, being sure to leave enough room for the sliced duck breast to go in the center. Add the duck to the dish, along with a couple of pieces of mango. Spoon the carrot foam around the plate then sprinkle a bit of the togarashi on to the plate.
Holiday Creme BrûléeProvided by Chef Matt Watson - Jenevein’s
Ingredients: 1 qt. heavy cream 1-1/4 c. cane sugar 10 egg yolks 3 Tbsp. vanilla
Directions: Whisk all the ingredients together in a pot. Heat the mixture while whisking (almost constantly) until it reaches about 175 degrees. Pour the mixture into six to eight-ounce bowls (which will be about eight servings). Bake them in a water bath at 350 degrees on the middle oven rack for about 55 minutes. Refrigerate the dishes for at least six hours (or overnight). Put a light layer of cane sugar on top and torch the dishes to create a caramelized sugar crust. You can garnish the crème brulee with fruit.