Cook, bake and mix drinks like the pros this holiday season by trying these seasonal recipes.
Brunch Turkey Skillet
Recipe from Severna Park Taphouse
6 oz pre-cooked turkey, sliced thin
4 oz turkey gravy
1/2 sweet onion diced
1/2 red pepper diced
2 potatoes cubed
1/2 tsp granulated garlic
1/2 tsp onion powder
1/4 tsp paprika
Salt and pepper to taste
3 tbsp oil
1 tbsp butter
In a skillet, warm oil over medium heat. Sauté onions and peppers until soft, about 10 minutes. Cook potatoes until golden brown, about 20 minutes. Add sauteed onion and peppers, garlic, onion powder, paprika, salt, and pepper to potatoes and turn on low heat.
In a small pot, heat gravy over medium-low heat for three to four minutes until it begins to simmer. Stir and reduce to low heat.
Warm your pre-sliced turkey in a hot skillet for one to two minutes on each side. Preheat a clean non-stick pan to medium-low heat and brush butter around the pan.
Crack one egg into a cup. When butter stops foaming, add the egg to the pan and cook for one to two minutes, or until just the middle of the yoke is soft.
Assemble turkey and home fries, and top with gravy and egg on a hot skillet. Add salt and pepper to taste.
- Don't forget the oven mitt. Your skillet will be sizzling. Enjoy.
Yankee Pot Roast
Recipe from Founders Tavern & Grille
Chuck roast, 4-5 pounds
2 cups crushed tomatoes (can)
1 cup water
2 large yellow onions, large dice
4 large carrots, large slice
2 stalks celery, large dice
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
Jus from pot roast, natural juices save
Pot: Large Dutch oven with lid, or large pan with foil
Preheat the oven to 325 degrees. Salt and pepper roast all over. Heat olive oil over moderately high heat in a large Dutch oven or pan, add the roast and brown on all sides for four to five minutes. Then in the same pot, pour in one cup of water and the two cups of crushed tomatoes. Add all the veggies and herbs around and over the meat. Remove from heat. Cover with lid, roast in the oven for three to three and a half hours or until tender with a fork, basting periodically with pan juices. Slice or cut roast into chunks, arrange portions on a plate surrounded by the vegetables, serve over your favorite mashed potatoes and pour the remaining au jus left in the pot over top.
*Note: If there isn’t enough au jus from the pot roast, prepare some au jus using the beef base and hot water.
This is sure to become a family favorite holiday tradition just like ours. Enjoy. Happy holidays!
Roasted Bourbonzola Brussels Sprouts
Recipe from Rams Head
3 cups baby Brussels sprouts
2 cups heavy cream
2 tbsp olive oil
2 tbsp bourbon (your choice)
6 strips bacon
1/2 cup gorgonzola cheese
1 tbsp black pepper
2 tsp salt
2 tbsp flour
1 tbsp garlic
Fill a medium sauce pot with water and bring to a boil (one quart of water). Cut Brussels sprouts in half, place in water for approximately four minutes until tender. Drain using a strainer and shake excess water. Set sprouts aside.
In a separate large saucepan, add olive oil and set at medium-high heat. Cut bacon into half-inch dice and add to the pan. Cook until almost crispy and then add bourbon. Cook bourbon for approximately one minute and then add flour to the bacon, bacon fat and bourbon. Mix thoroughly to create a roux then add heavy cream. Bring heavy cream to a boil then turn heat to simmer. Set one tablespoon of gorgonzola aside for garnish. Whisk remaining gorgonzola cheese, garlic, salt and pepper until smooth in texture.
Set oven to broil or air fryer to 400 degrees. Cook sprouts on a sheet pan or in an air fryer for approximately two minutes and crispy. Add Brussels sprouts to the "bourbonzola" sauce and mix together until evenly coated.
Plate on a skillet or in your favorite casserole dish for the center of your holiday table. Garnish with remaining gorgonzola cheese or add parsley or green onion for fresh color.
Created by executive chef Carlo Biondi, this dish has become a favorite at Rams Head Tavern over the years. The bourbon can be switched with brandy or cognac and the gorgonzola can be substituted with any cheese.
Recipe from Titan Catering
Lobster sauce ingredients:
1 cup lobster stock
1 t butter
1 t all-purpose flour
1 clove garlic
1/2 cup heavy cream
4 oz tagliatelle
3 oz shrimp (16-20 count)
2 oz crab meat
1 oz Parmesan
2 stalks asparagus
1 oz basil
2 oz heirloom tomatoes
Add butter and garlic to a sauce pot on medium heat. Add flour after one minute. Stir roux on low heat for five minutes. Add stock and simmer until thickened. Add cream, boil and remove from heat.
Drop pasta into heavily salted water.
In a sauté pan over medium heat and add shrimp, asparagus and heirloom tomatoes. Toss gently for two minutes. Add lobster cream and simmer. Add pasta al dente. Add parmesan and crab and toss to coat. Plate and finish with basil.
RumChata Peppermint Bark Hot Chocolate
Recipe from Cheers Wine & Spirits
1 oz Peppermint Bark RumChata
1/2 oz Meletti Cioccolato Liqueur
1 cup hot chocolate (pick your favorite)
3 tbsp whipped cream
1 tbsp crushed candy canes
The Yule Mule
Recipe from Park Tavern
1.5 oz Tito’s Vodka
1/2 oz pomegranate liqueur
1.5 oz cranberry juice
3.5 oz ginger beer
Garnished with cranberries and fresh lime.
The Bee’s Harvest (seasonal cocktail)
Recipe from The Social
2 oz Barr Hill gin
1 oz cranberry sage honey
3/4 lemon juice
Shake with ice and serve over ice with candied cranberries and lemon wheel.
Jack Apple Cider Mule
Recipe from Severna Park Taphouse
2 oz Jack Daniel's Tennessee Apple
2 oz apple cider
2 oz ginger beer
Squeeze of lime
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