What’s Cooking: Holiday Special

Bacon-Wrapped Dates

Presented by Chris Berg of Elements Tappas Bar and Lounge

Dates with pits removed
Blue Cheese
Bacon – Room Temp and stretched

Stuff Dates with blue cheese, wrap with bacon. (1/2 slice per piece). Put a pan on medium-low heat. Add olive oil. When warm, add dates. Let cook slowly and rotate to brown all sides.



Scotch Quail Eggs

Presented by Neil Clooney from Smithfield’s Restaurant

Boil 8 quail eggs for 3 minutes, then plunge in ice water. When cool, remove shells. Mix Ground turkey, parmesean cheese, salt, pepper, and a pinch of nutmeg. Take about 2 oz of mixture, flatten into a thin patty, and wrap around an egg.

Roll in flour, knocking off the excess. Dip in an egg bath, and then panko bread crumbs. Drop Carefully into 350 degree fryer. Cook till deep golden brown, about 5 minutes. Drain on towel, serve.



Pan-Seared Duck

Presented by Stefano Cippalone from Cicily’s Italian Restaurant

Heat pan with olive oil on high heat. Place duck breast, skin side down and add salt and pepper. Cook till skin is crispy and fat is rendered. Add duck confit. Place in oven at 375 degrees for 10 minutes. Add pancetta to pan, a little extra virgin olive oil.

While pancetta crisps up, in separate pan, add olive oil, garlic, shallots, toasted walnuts, and black figs. Cook down, deglaze pan with marsala wine, and let reduce. In the pan with the panchetta, add 1 TBSP garlic, shallots, fresh string beans, salt and pepper and toasted pine nuts and a pinch of basil. Serve with mashed potatoes.



Home-Made Bread

Presented by Cynthia Hewitt of Home Sweet Home

Add fresh yeast to warm water. Let proof. Place into mixing bowl, add a carton of yogurt (any flavor depending on use. Plain yogurt for dinner rolls.) Mix in 4 c. flour. Add 1 c. liquid. (water, chicken broth, juice, etc. depending on flavor desired).

Knead bread on floured surface. Roll out into desired shape. Place on greased baking sheet. Put into 350 degree oven. Length of time depends on size of rolls. For small rolls, about 10 minutes. For a larger loaf, about 1/2 hour.



Chocolate Truffle Cake

Presented by Terry Dowling from Rogue Valley Country Club

Boil water. Add sugar and cook till it dissolves. Bring back to a boil. Add 1 cup semi-sweet chocolate and 1 cup unsweetened chocolate. Turn heat off and let it melt. Add 1 stick butter and stir until it melts. Let it sit.

Whip eggs and sugar about 5 minutes. Add chocolate. Fold batter until mixed. Spray Pam, line with parchment paper. Pour in batter. Place in water bath, in 350 degree oven. For sauce, over low heat mix heavy cream, sugar, and cocoa powder with butter until smooth. Serve with ice cream.



Black Mission Fig Bread Pudding

Presented by Matt Stewart from 4 Daughters Irish Pub
(makes 12 servings)

Heat oven to 425
Cube 1 loaf whole wheat bread
1 3/4 lb. .figs, rough chopped
3 cups heavy cream
2 egs
1 TBSP Vanilla
1 c. brown sugar
1/2 c. white sugar
1/2 TBSP Allspice
1 TBSP Cinnamon

Mix bread and rough-chopped figs in greased pan. Mix all other ingredients together, then mix with bread and figs and put into pan. Bake 45 minutes covered with foil, then another 15 minutes without foil.

1/2 lb. figs, sliced
vanilla bean, split
1 c. white sugar
1 tsp. cherry extract
1 c. port wine.

Cook figs 3 minutes, add all other ingredients. Reduce by half. (about 15 minutes). Drizzle over servings.

1 comment

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  1. linda says:

    Some interesting and tasty-looking recipes; however, the exact measurements for critical ingredients in some of the recipes were not included (in particular the chocolate truffle cake).

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