Keto
CHRISTMAS MENU GUIDE RECIPES INSIDE Party Prime Rib Keto Friendly Scotch Eggs Roasted Brussels Sprout Bacon Bites with Aioli Gooey, Creamy Mushrooms & Sundried Tomatoes Ultra Rich Keto Gravy Homemade Keto Eggnog
Party Prime Rib “This is my all-time favorite prime rib recipe,” shared Chef Chris Fagan, Hospitality House culinary instructor. “It’s always a hit—especially at holiday gatherings and I’m happy to share my special recipe with our supporters at BriarPatch. I hope to one day make this with my students at Hospitality House.” 15 lb prime rib roast
2 tbsp garlic powder
1 cup kosher salt
15 garlic cloves
¼ cup cracked black pepper
1
/8 cup fresh thyme leaves
Trim fat from rib. Cut 15 slits through top of rib. Push a garlic clove into each cut. Mix remaining ingredients together. Rub ingredients over top of rib. Place in refrigerator; let stand at least 10 hours. Preheat oven to 350º. Place rib in center/middle shelf. Roast 1 hour, rotating every 20 minutes. After 1 hour, reduce oven temperature to 275º. For 1 more hour, check the temperature of the rib every half hour. preheat
350º
Prime rib is cooked to medium rare when 115º. Remove from oven and allow to rest for 15 minutes. Remove fat cap from rib.
Slice and serve with horseradish, au jus or Ultra Rich Keto Gravy.
Ultra Rich Keto Gravy
Makes approximately 2 ½ cups
2 Tbsp butter
2 Tbsp fresh lemon juice
1 medium onion
1 cup dried porcini mushrooms
1 Tbsp red wine vinegar
2 cloves garlic
½ cup heavy whipping cream
1 Tbsp Dijon mustard
1 Tbsp fresh parsley, chopped
2 cups bone broth
1 Tbsp fresh sage, chopped
2 tsp lemon zest
1 cup water to soak the mushrooms
Add water to mushrooms and soak for
Pour in bone broth, lemon juice and add the
stirring constantly. Once done, take off heat
about 30 minutes, until soft. Peel and dice
soaked porcini mushrooms with the water.
and season with salt and pepper to taste.
onion and garlic.
Add red wine vinegar and mustard and
Blend with a hand blender until smooth and
Add garlic and onion into a hot pan greased
bring to a boil. Lower heat and let simmer
creamy. Serve immediately or let it cool
with butter and cook over medium heat
until the amount is reduced by about half.
down and store covered and refrigerated
until translucent. Add lemon zest, sage and parsley and cook until the onion is golden.
Add cream and cook for 5 minutes on low,
for up to 5 days. Reheat as needed.
Gooey, Creamy Mushrooms and Sundried Tomatoes Oh yeah. This crowd pleaser is easy to whip up and satisfies. Iron your eating pants before indulging. Serves 6. 1 lb Baby Bella or cremini
10 sundried tomatoes, in oil, sliced
4 Tbsp cream cheese
Mushrooms, cleaned
in slivers
¼ cup Parmigiano-Reggiano
2 tbsp butter
¼ cup heavy cream or
5 cloves garlic, chopped
coconut milk
½ cup bone broth
Salt and pepper to taste
¼ cup red wine
Fresh thyme, chopped
Saute garlic in butter on medium heat. Add
Parmigiano-Reggiano. Fold in sundried
mushrooms. Once they begin to brown, add
tomatoes. Salt and pepper to taste
stock and wine and bring to a simmer. Once ¼ of the liquid has evaporated, stir in cream cheese, heavy cream and
Transfer to serving dish and top with thyme.
Roasted Brussels Sprout Bacon Bites with Aioli
S H O P P IN G L IS
T Produce □ 2 heads garlic □ 1 ½ lbs Brussels sp routs □ 1 bunch fresh thym e □ / cup fresh sage □ 1 medium onion □ 2 sprigs fresh pars ley □ 1 lemon □ 1 lb Baby Bella or
Serves 8 3 Tbsp extra virgin olive oil
½ cup mayonnaise
1 ½ lbs Brussels sprouts, halved
1
Pinch of salt
¼ tsp freshly squeezed lemon juice
2 tsp grated Parmigiano-Reggiano
1 garlic clove, minced
9 slices of bacon
2 shakes Tabasco sauce
/8 tsp paprika
1
Preheat oven to 350º.. Pour olive oil into pan over medium heat. Add Brussels sprouts and preheat
350°
saute until bright green and slightly carmelized.
cremini mushr ooms
Sprinkle in Parmigiano-Reggiano and remove
Perishables □ 15 lb prime rib roas t □ 1 lb ground pork, la mb and/or beef □ 9 slices thick cut ba con □ 22 oz heavy whipp
from heat. Cut each bacon slice into thirds. Place a Brussels sprout half underneath the bacon and wrap it up. You may need to secure it with a toothpick. Place it seam side down on baking sheet. Repeat until all bacon and Brussels sprouts have been used. Bake for 20 minutes or
or coconut milk
until bacon is thoroughly cooked. remaining ingredients. Place in refrigerator until ready to serve.
Scotch eggs are a super impressive dish that will wow and delight your guests, and surprisingly not that difficult to make. Serves 6.
Grocery □ 8 oz kosher salt □ 16 oz unsweetened cashew milk
6 boiled eggs
½ tsp dried sage
1 lb ground pork, beef or lamb or a
1 tsp onion flakes to garnish (optional)
combination
1 Tbsp olive oil
½ tsp dried thyme
Salt and pepper to taste
Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs. Mix the ground meat with dried herbs and salt and pepper. preheat
350º
Flatten a small handful of meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the egg. Add more meat if required to ensure the egg is completely covered. Press firmly to help the meat adhere to the egg. Repeat with the other eggs. Place on a lined baking tray and brush eggs with oil and sprinkle onion flakes. Bake for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.
almond or
□ 2 oz black pepper □ 1 oz garlic powder □ 1 Tb red wine vinega r □ 1 Tb Dijon mustard □ 2 oz dried porcini m ushrooms □ 20 oz bone broth □ 1 jar sundried tomat oes in oil □ 2 oz red wine □ 4 Tbsp olive oil □ 4 oz mayonnaise □ / tsp paprika □ 2 shakes Tabasco □ ½ tsp dried thyme □ ½ tsp dried sage □ 1 tsp onion flakes □ 1 cinnamon stick □ ¼ tsp nutmeg □ ½ cup xylitol allulo se or □ 2 tsp vanilla extract erythritol □ ½-1 cup dark rum or 1
Preheat oven to 350º.
ing cream
□ 4 Tb cream cheese □ 3 oz Parmigiano-R eggiano □ 1 stick butter □ 12 eggs
For the Aioli Sauce: In a small bowl whisk together
Keto Friendly Scotch Eggs
8
8
bourbon
Don’t feel like cooking?
Our Deli and Bakery have you covered with delicious ready-to-go Christmas foods from our deli. Roasted Turkey
Green Bean Almandine
Maple Glazed Ham
Winter Potatoes Au Gratin
Mashed Potatoes Mushroom Gravy
Winter House Veggies
Turkey Gravy
Check out our bakery for Wheat-free Yule Logs
Gingerbread
Wheat-free Eggnog Cheesecakes
Apple Pies
Peppermint Brownie Cupcakes
Vegan Apple Pies
and more!
Pear Custard Pies
From our Meat & Seafood Dept Prime Rib available December 18 - January 1 Nevada County Free Range Beef and Niman Ranch Ready-to-go Christmas foods availability subject to change.
Homemade Keto Eggnog Eggnog translates nicely to the Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness. Serves 6. 2 cups unsweetened almond or cashew milk
¼ tsp nutmeg. freshly grated, plus more
½ cup xylitol allulose or erythritol
2 cups heavy cream or coconut milk
for garnish
2 tsp vanilla extract
1 cinnamon stick
6 egg yolks
½-1 cup dark rum or bourbon to taste
Add nut milk, heavy cream, cinnamon and nutmeg to a medium
Combine everything back to saucepan, and cook over medium/
saucepan and simmer for about 8-10 to infuse, stirring constantly
low heat for roughly 8-10 minutes, or coats the back of a wooden
to avoid burning. Remove from heat and set aside.
spoon. Remove from heat and pour mixture through a sieve onto
Combine yolks and sweetener in a bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain). Temper the hot mixture into egg and sugar mixture—add hot milks (very!) little by little to egg mixture while whisking constantly, so eggs don’t curdle.
a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to refrigerator to chill. Eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.