Cooking and baking for your favorite people is a wonderful way to celebrate the holidays. You will find it very easy to create a wonderful and delicious meal for your loved ones from this collection of your café team’s family recipes. . Although we may be socially distant, food can still be the heart of our connection. Wishing you a fruitful holiday season.
Kevin Tadlock Chef Manager Bon Appetit Management Company @ Partner’s Group partnersgroup.cafebonappetit.com
OVERNIGHT SALAD INGREDIENTS 2 heads iceberg lettuce, chopped 8 oz baby spinach, washed and dried salt and pepper, to taste 1 head of cauliflower 8 whole hard boiled eggs, chopped 16 oz bacon, cooked and chopped 4 whole tomatoes, chopped 1 bunch green onions, thinly sliced 8 oz cheddar cheese, grated 1 - 10 oz bag of frozen peas, partially thawed* DRESSING ½ cup mayonnaise ½ cup sour cream 1 tablespoon sugar (more to taste) fresh dill, chopped for garnish
DIRECTIONS In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. Cover and refrigerate for up to 8 hours. Toss just before serving..
CHEF TIPS *If available, you can substitute frozen with fresh peas.
HONEY-DIJON-BACON WRAPPED HAM INGREDIENTS 8-10 pound bone-in smoked ham half (shank) 1 ½ pounds thick sliced smoked bacon 4 garlic heads 2 tablespoons extra-virgin olive oil ½ cup (120ml) water ½ tablespoons balsamic vinegar ½ tablespoons honey 1 tablespoon Dijon mustard fresh cracked black pepper, to taste fresh sage
DIRECTIONS Preheat oven to 325° F. Unwrap ham and lightly score the exterior in a cross-hatch pattern with a sharp knife. Not too deep. Place cut side down on a baking sheet with about half cup water. Secure bacon strips with toothpicks along one side, then along the top. Working back and forth, weave bacon over and under, back and forth, and securing the ends with toothpicks. Mix all of the ingredients for the glaze and cover ham. Continue basting through cooking process Bake, uncovered, for 15-20 minutes per pound or until it reaches 140°F. Remove ham from oven and drizzle with glaze. Don’t forget to remove the toothpicks (carefully-don’t tear the weave apart) before carving/slicing.
GREEN BEANS WITH CHERRIES AND ALMONDS INGREDIENTS ž cup dried cherries 6 tablespoons apple cider vinegar 1 ½ cups water 2 pounds green beans, trimmed 1 cup almonds, toasted & chopped 6 tablespoons extra-virgin olive oil salt and pepper to taste
DIRECTIONS Combine cherries and vinegar in a small bowl; stir well to coat cranberries. Pour water into inner steel pot of pressure cooker. Place trivet over the water and the steamer basket on the trivet. Loosely pile green beans into the steamer basket. Cook until al dente Transfer green beans to a serving bowl; top with the cherry-vinegar mixture, almonds, olive oil, salt, and black pepper. Lightly toss mixture to coat.
JALAPEÑO CHEDDAR CORNBREAD STUFFING INGREDIENTS 4-6 tablespoons butter 2 – 14 oz bags (about 12 cups) corn bread stuffing cubes or crumbles 2 medium onions, chopped 4 stalks celery, sliced 2 jalapeño peppers, chopped and seeds removed for less heat 2 ears of corn, shucked kosher salt and pepper to taste ½ cup lager beer 1 ½ cups low sodium chicken broth 2 large eggs, beaten 2 cups sharp cheddar cheese, shredded 6 green onions, sliced
DIRECTIONS Heat oven to 375° F. Butter a 9 x 13 inch baking dish. Meanwhile, sauté onions, celery, corn and peppers in butter. Add 1 teaspoon salt and ½ teaspoon pepper. Cook until tender about 10 minutes. Add beer and cook until evaporated, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes. Add corn bread stuffing mix, broth, eggs, cheese and green onions to vegetable mixture. Season with additional salt if needed. Transfer to baking dish. Cover with foil and bake for 20 minutes. Uncover and bake until browned, 20-30 minutes more.
PARMESAN ROASTED SWEET POTATOES INGREDIENTS 2 sweet potatoes, peeled and sliced 2 teaspoons garlic, minced 1 tablespoon extra-virgin olive oil 2 tablespoons butter, melted 4 tablespoons Parmesan cheese, grated ½ teaspoon salt ½ fresh cracked pepper fresh thyme
DIRECTIONS To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400º F (200º C). Peel and cut sweet potatoes into thin slices. Place garlic, oil, butter, salt, Parmesan cheese and cracked pepper. Throw in sweet potatoes and shake until well coated. Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with parmesan. Bake sweet potatoes for 30-35 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.
PINEAPPLE, GINGER, CRANBERRY JELLO SALAD INGREDIENTS 1 box (6 ounces) lemon jello 1 cup boiling water 8 oz ginger beer 1 cup fresh pineapples, chopped 1 can (14 ounces) jellied cranberry sauce 1 package (1.3 ounces) whipped topping ½ cup cold milk ½ teaspoon vanilla 4 oz cream cheese, softened ½ cup walnuts, chopped
DIRECTIONS Lightly grease a 9 x 13 dish with nonstick cooking spray and set aside. In a large bowl, combine gelatin and boiling water. Stir until gelatin is completely dissolved. Add ginger beer and stir well. Allow to partially set (but not firm). Add cranberry sauce and pineapples. Stir until combined. Pour mixture into prepared pan and cover with film. Chill in the refrigerator for about 1 to 2 hours or until firm. In a bowl, combine whipped topping, milk, and vanilla. Beat with a hand mixer on low speed until blended. Beat on high speed for 3 to 4 minutes or until thickened and forms peaks. In a bowl, beat cream cheese on LOW speed until smooth and fluffy. Gently fold in whipped topping into cream cheese until incorporated. Spread cream cheese topping on the set gelatin mixture and sprinkle with chopped walnuts. Cut into squares to serve.
MULLED CABERNET SANGRIA INGREDIENTS 1 bottle cabernet sauvignon Âź cup fresh orange juice Âź cup brandy 3 tablespoons honey 1 orange, thinly sliced 1 lemon, thinly sliced
DIRECTIONS Combine wine, juice, brandy, and honey in a medium saucepan over low heat and simmer for 5 minutes. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.