Recipes: Updated Holiday Classics Cooking Class

Ingredients
1 ½ lbs Green beans fresh, cleaned and trimmed
2 small red onions sliced thinly
4 cloves Garlic minced
2 Tsp Dijon Mustard
2 Tsp Lemon Zest
½ cup Extra Virgin olive oil
½ cup Lemon Juice
¼ cup Fresh Basil chopped
¼ cup Fresh Parsley chopped
Kosher salt
Black pepper
¼ cup Vegetable oil

Directions:
In a large stock pot of salted boiling water blanch green beans for around 3 minutes,
Transfer green beans to an ice bath to stop the cooking process, drain and set aside.
In a medium mixing bowl whisk together garlic, mustard and lemon juice, slowly drizzle in olive oil, once the oil is incorporated stir in lemon zest and fresh herbs place in refrigerator to allow flavors to blend.
Meanwhile add vegetable oil to saute pan and heat to medium high add sliced onion and fry for 2 -3 minutes until browned, transfer to a paper towel lined sheet pan and allow to cool.
In a large mixing bowl combine green beans and onions, season dressing with salt and pepper then add to green beans, toss to coat thoroughly and serve.

Yield: 8-10 servings

Ingredients:
2 Cloves garlic
2 Chipotle chiles in adobo seeds removed
2 Tbsp Adobo sauce from chiles
½ Tsp Cinnamon
⅛ Tsp Cloves ground
2 Tsp Salt
¼ Tsp Black Pepper
½ cup Chicken stock
1 cup Orange Juice
4 Tbsp Maple Syrup
1 Tbsp Orange zest
2 Tbsp Extra Virgin olive oil
3 lbs Sweet Potatoes, about 4 large

Directions:
Preheat oven to 350 degrees. Place garlic, Chipotle chiles, adobo, cinnamon, cloves, salt, pepper, stock, orange juice and maple syrup in blender. Blend until smooth. Stran into a large mixing bowl and stir in orange zest. Cut sweet potatoes in half lengthways, then cut each half into wedges if using very large sweet potatoes you may need to cut wedges in half. Add sweet potatoes to bowl and toss to coat, transfer potatoes to a 2-qt baking dish then pour remaining liquid from bowl over potatoes. Drizzle with oil, cover tightly with aluminum foil. Bake for 45 minutes in preheated oven until potatoes are tender. Raise heat to 425 degrees, uncover sweet potatoes and baste with liquid in pan. Continue to bake uncovered until sweet potatoes are completely cooked and glazed.

Yield: 8 Servings

Ingredients:
1 Whole bone-in turkey breast
2 Tbsp Olive oil
3 cloves garlic Minced
2 Tsp Lemon juice
2 Tsp Dry mustard
1 Tbsp Fresh Rosemary chopped
1 Tbsp Fresh sage chopped
1 Tsp Fresh Thyme chopped
1 Tbsp Kosher salt
1 Tsp Black pepper
¾ cup Dry white wine

Directions:
Preheat oven to 325 degrees. Place turkey on a rack in roasting pan skin side up. In a small bowl combine olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper. Rub the mixture evenly over the skin of the turkey breast, pour the wine in the bottom of the roasting pan. Roast the turkey for 1 ½ to 1 ¾ hours until the skin is golden brown and the internal temperature reaches 165 degrees. Check the turkey after about an hour and if the skin is getting too dark cover loosely with aluminum foil. When done remove turkey from oven cover pan with foil and allow to rest at room temperature for 15 minutes before carving.

Yield: 8 Servings

Ingredients:
2 Large Apples
2 Pomegranates seeds separated
16 oz pomegranate juice
2 cups Granulated sugar
2 Oranges
2 12 oz bags fresh cranberries

Method:
Peel and core apples, place peels and cores in saucepan with pomegranate seeds, ½ cup juice and ½ cup sugar. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes. Chop peeled apples and place in a large saucepan, zest ½ of an orange and add to apples. Peel and chop oranges then add to pan along with cranberries, remaining juice and sugar. Bring to a boil then reduce heat and simmer for 30 minutes. Press mixture from first pan through a fine mesh strainer to remove seeds and combine pulp with cranberry apple orange mixture cook for 10 additional minutes.

Yield: 2 cups

Ingredients:
⅓ cup butter
1 large onion
2 stalks celery
1 cup Red apple chopped
1 cup green apple chopped
2 cups White bread cubed
1 cup Walnuts chopped
2 Tbsp Dried Sage
½ Tsp Dried Rosemary
½ Tsp Dried Thyme
1 Large Egg beaten
½ cup Milk
1 Tsp Salt
½ Tsp Black pepper

Directions:
Melt butter in saute pan over medium high heat, add onion and celery and cook until tender, stirring constantly. Combine apples, bread cubes, walnuts, sage, rosemary and thyme in a large bowl. Stir in vegetable mixture then eggs, milk, salt and pepper. Spoon mixture in greased baking pan and bake at 350 degrees for 30 minutes.

Yield: 4 Cups

Ingredients:
2 ¼ cup Flour
8 oz Cold Butter
2 Tbsp Cold Butter
½ cup Brown sugar
1 Tsp Salt
5 Tbsp Cold Milk
4 Medium Green Apples peeled, seeded and sliced
4 Medium Red Apples peeled, seeded and sliced
2 Tsp Cinnamon
1 Tsp Nutmeg
½ Tsp Ground Cloves
2 Tsp Fresh Rosemary chopped fine
3 Tbsp Instant Tapioca
½ Cup Honey
1 Egg beaten
1 Tbsp Water
2 Tbsp Coarse sugar

Method:
In a food processor mix flour, 8 oz butter, ¼ cup brown sugar, and salt until butter flakes are about ½ an inch. Add milk, 1 Tbsp at a time until dough just begins to form a ball. Remove from food processor and divide into two balls, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 1 hour. In a medium bowl combine apples, remaining brown sugar, spices, tapioca and honey, stir until combined well. Preheat oven to 400 degrees. On a lightly floured work surface, roll out one ball of chilled dough to an 11 inch round, fit into a 9 inch pie pan. Trim edges of dough leaving a one inch overhang, add apple mixture and top with pats of remaining 2 Tbsp of butter. Roll out second ball of dough to a 9 inch round, place dough on top of pie and fold overhang to seal. Crimp edges with fingers or a fork. Slice several slits in top pie crust to allow steam to vent, combine egg and water to make an egg wash, lightly brush top with egg wash and sprinkle with sugar. Bake pie on middle rack of oven with a baking sheet under it in case of bubble over. Bake for 30 minutes then remove and cover the edges of crust with foil to prevent burning. Return to oven and bake for an additional 50 minutes. Transfer pie to wire rack to cool before serving.

Yield: 8 Servings