AUSTRALIAN LAMB RACK
Season Lamb with salt and pepper. Grill to desired temperature
MINT SAUCE:
In a saucepan, combine 12 ounces fresh mint (pick leaves off stem), 4 cups of sugar and 12 cups of water. Bring to a boil then turn down and let simmer for 30 minutes. Strain out leaves then whisk in ¼ cup of apple pectin. Let cool.
TWICE BAKED POTATOES
Coat 4 potatoes with olive oil and salt and wrap in foil. Bake at 350 degrees for 1 hour. Let potatoes cool. Cut ends off potato and cut remaining potato in half. Scoop contents out while leaving enough around the sides for structural purposes.
FILLING FOR POTATO:
Peel 4 potatoes and boil until soft. Strain and add salt to taste, ¼ pound of melted butter and 1 cup of heavy cream. Mash and put into piping bag with pastry tip. Pipe into potato shell and brown in oven at 350 degrees until golden brown

“Grandmas, grandpas, aunts & uncles, all the way to distant cousins, come together to make/learn their secret family recipes and catch up on old times. Food is the centerpiece of every holiday celebration.”

Chef Patrick Gilbert

1 pound cream cheese
5 ounces sugar
2 1/2 ounces butter
1 1/4 ounces flour
Pinch of salt
vanilla to taste
4 egg yolks

6 ounces heavy cream
8 ounces sweet potato pie mix
8 ounces hazelnuts, toasted and chopped
2 graham cracker crusts

Place the cream cheese, sugar and butter in a mixing bowl and paddle until creamy; add the egg yolks one at the time. Alternate the flour with the heavy cream to the mixing bowl until all is well incorporated; next add the salt and vanilla. Separate the mix into equal portions. Use one half of the divided mixture between the 2 crusts. Incorporate the other half mix with the sweet potato pie mix and chopped hazelnuts; mix with a rubber spatula until well incorporated. Pour this mix onto the other cheesecake mix without mixing (this will give you the different layers). Bake in a water bath for 40-50 minutes at 300 degrees (depends on the oven) or until the cheesecake does not shake anymore. Allow to rest for approximately 1 hour then place in the refrigerator until ready to serve.

“I believe food is a great part of holiday celebrations because food brings families and friends together, and the memories can be shared through generations and special occasions. ”

Chef Ana Gonzalez

6 large eggs
2 tablespoons of mayonnaise
1 tablespoon chopped caper or pickle relish

1 teaspoon yellow mustard
1/8 teaspoon salt
dash black pepper
dash tabasco

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold, running water. Slice eggs in half lengthwise, and carefully remove yolks. In food processor or by hand, mash yolks with mayonnaise. Add relish, mustard, salt, and pepper, and tabasco; stir well. Spoon yolk mixture into egg whites. Garnish, if desired. (Pictured: garnished with Caviar and Chive.

“Cobb Salad” Egg: Follow the above recipe. In step 3 also add 1 avocado, crumbled blue cheese, and diced cucumber. Garnish with chopped bacon and cracked black pepper

Lox and Bagel Egg: Follow the basic egg recipe. In step 3 add smoked salmon, cream cheese, and zest of 1 lemon. Garnish with black salt, poppy seed, and fried onion.

"We have deviled eggs every holiday with my family. It’s important to get in the kitchen and create memories and food together. Over the years, we have developed different flavorings for these eggs.”

Chef Anthony Fenech

1 pork loin, silverskin removed
1 ounce Amerena cherries, pureed
1 teaspoon fresh sage, chiffonade
zest of one lemon
4 ounces wild mushroom, chopped and sautéed
3 ounces prosciutto
dijon mustard
1 sheet puff pastry
egg wash
4 ounces thick cut bacon, diced

1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 cups great northern beans, soaked
overnight
2 ounces butter
2 ounces flour
2 ounces demi glace
4 ounces burgundy
6 cups stock, your favorite

Season pork loin with salt, pepper, minced garlic, and chopped herbs and sear to rare. Butterfly and stuff with sage, cherry puree, and lemon zest. Roll into a tight roulade, and brush with dijon mustard. Arrange prosciutto in a single sheet large enough to wrap around the roulade, and spread a thin layer of mushroom duxelle. Place loin on top of mushroom mixture and roll prosciutto into a tight log. Chill at least 20 minutes. Generously coat puff pastry with egg wash and place pork roulade in the center. Roll pastry around the roulade and seal. Roast at 350 until desired degree of doneness is achieved, roughly 20 minutes.

Render bacon over medium heat until crispy. Add veggies and sweat until translucent. Add beans, butter, and flour, and cook until a light roux is achieved. Deglaze with red wine and stock and cook until sauce thickens and beans are tender, roughly 1 hour. Season to taste.

"Food is important with holiday traditions because it brings us closer to the essence of what it is to be alive. It is important to remember this aspect of life with our family and friends because those are the ones whom we want to form a stronger bond.”

Chef Will Hickman

4 ounces unsalted butter
1 ¾ cup sugar
1 tablespoon cornmeal
1 ½ tablespoons white vinegar

1 teaspoon vanilla extract
4 eggs
1 prepared pie crust

Cream butter and sugar together until fluffy. Add eggs, one at a time and beat in. Add remaining ingredients and mix well. Pour into prepared pie crust and bake a 350 degrees for 45-60 minutes or until set.

"Food is important with holiday traditions because it brings us closer to the essence of what it is to be alive. It is important to remember this aspect of life with our family and friends because those are the ones whom we want to form a stronger bond.”

Chef Will Hickman

4 ounces unsalted butter
1 ¾ cup sugar
1 tablespoon cornmeal
1 ½ tablespoons white vinegar

1 teaspoon vanilla extract
4 eggs
1 prepared pie crust

DUXELLE:
In a food processor, combine mushrooms, shallots, garlic and thyme. Blend until it resembles a paste, season with salt and pepper. Set a saute pan over medium high heat. Once hot, add duxelle to the dry pan. Cook 4 to 6 minutes. This step will bring out the liquid from the mushrooms. Pour duxelle into a fine mesh strainer. You don’t want any liquid. Pour onto a baking sheet and set aside to cool.
BEEF:
Set a large saute pan over high heat. Once hot, add olive oil. Season beef generously. Sear the beef in the pan. Make sure all sides are seared. This will lock in all the juices! Transfer beef to a cutting board and brush with dijon mustard while it is still hot. Set aside to cool.
ASSEMBLE:
Pull a long piece of plastic wrap out of the roll, do not disconnect from roll. Lay puff pastry on top of plastic wrap. Top pastry with duxelle in an even layer. Lay beef on the puff pastry and duxelle. It should be centered but close to edge of pastry nearest you. Trim sides of pastry as needed. There should be about an inch extra on each side of the beef. Using the plastic wrap, begin to roll the beef away from you and toward the plastic roll. Keep plastic attached to the roll! As you slowly roll, the pastry will wrap around the beef. Once you have completed one full revolution, the pastry should meet pastry and overlap to completely encase the beef. Continue rolling. Once you reach the plastic roll, pull the wellington back toward you. Fold ends of pastry in, and continue rolling. Continue rolling, tighter with each revolution. Once wrapped tightly, cut plastic wrap and tightly twist ends. Set in fridge for 20 to 30 minutes. Remove plastic wrap transfer to a baking sheet. Brush with egg. Bake at 325 degrees for 30 to 35 minutes. Let cool 15 to 20 minutes before slicing.

"Food is special to the holidays because it brings family and friends together. In all of our busy lives, we all have one thing in common, we have to eat. This gives us a chance to come together and celebrate with great food.”

Chef Kevin Quinnell

CRUST

1 ¼ cup all-purpose flour
1 tablespoon sugar
½ teaspoon kosher salt

1 ¼ sticks (5 ounces) unsalted butter, cold and cut into small pieces
3 tablespoons cold water

In a food processor, blend together the flour, sugar and salt. Sprinkle the butter on top of the flour and pulse until small pieces remain (about the size of peas). With the machine running, add in enough water to bring the dough together. Shape into a disc, wrap in plastic wrap and chill until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Set aside. Roll dough to 1/8 inch thickness on a lightly-floured work surface. Transfer the pie to your pie dish and fold, crimp, flute edges of the pie as desired. Return back to the refrigerator to chill while you make the filling.
In a large bowl, beat the eggs well. Add in the corn syrup, sugar, vanilla, butter and beer. Fold in the pecan pieces and pour into the prepared pie crust. Transfer the pie to the prepared sheet pan and bake until almost set, 45-55 minutes. Allow it to cool completely before cutting. If using premade, frozen pie shells, this should be enough filling for 2 pies.

"Food is always at the center of my family’s holiday - and this pecan pie is one of our favorites!! Served with a giant scoop of vanilla ice cream or freshly whipped cream, it is the perfect finish to any holiday meal.”

Bri Rumble, Salud! Specialist

BREAD PUDDING

6 slices Brioche bread
2 tablespoons butter, melted
1/2 cup sundried cherries
2 tbsp orange zest
4 eggs, beaten

2 cups milk
3/4 cup white sugar1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with cherries and orange zest.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Bulleit Bourbon Crème Anglaise

Pinch of fine sea salt
1 tablespoon bourbon

1. Prepare an ice-water bath; set aside.
2. Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
3. Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
4. Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

"Only cook with wine and liquor you would drink”