Holiday Recipes

Cranberry & Almond Croissant Braid

The holidays are the perfect time to enjoy our favorite foods. A delectable breakfast option is a cranberry and almond croissant braid. The filling is almond cream with cranberry cream cheese. Try this recipe supplied by Teresa Brandow of Avocado Bleu for a savory morning treat.

INGREDIENTS: (Everything should be room temperture) 1 package of refrigerated croissant dough (or Danish dough if you can find it).

For the almond cream: 1/4 cup almond paste 1/4 cup almond flour 1/4 cup powdered sugar 2 eggs MAKE THE ALMOND CREAM: Add all ingredients to a bowl of a mixer. Whip on medium and then high speed until fluffy and thoroughly combined, scraping down the bowl often. Set aside.

MAKE THE CRANBERRY CREAM CHEESE FILLING: Add all ingredients except cranberries to a bowl. Mix together with a until well blended. Fold in cranberries.

For the cranberry filling: 1/4 cup cream cheese 1/8 cup sugar 1 egg 1 teaspoon lemon zest 2 tablespoons of cranberries

Egg Wash 1 egg yolk ASSSEMBLE: • Roll out the dough and cover the center third with the almond cream. • With a knife, carefully slice diagonal strips on both sides, leaving 1 inch (2 cm) from the top and bottom. • Add the cranberry cream cheese mixture to the center.

Make the “braid” folds. • Brush on egg wash and bake for about 20 minutes in a preheated oven at 325 degrees. • Garnish with powdered sugar, cranberries, and sliced almonds when cool.

ChowDaddy’s

15 Towne Dr. 843.757.CHOW(2469) chowdaddys.com Buns, bowls, and tacos and great libations. Enjoy salads, sliders, a house ground rib eye burger, or smoked fried chicken.

Cinco Mexican Grill

102 Buckwalter Pkwy 843.815.2233 cincomexgrill.com Authentic cuisine made from scratch using traditional & modern recipes. Dishes include Piña Fajitas, Carnitas, Flautas & flan.

The Cottage Cafe

38 Calhoun Street 843.757.0508 thecottagebluffton.com Scrumptious food with old-world Southern charm. Breakfast, lunch, dinner, Sunday brunch. Specialty teas May River Coffee.

Corner Perk Brunch Cafe & Coffee Roasters

1297 May River Road 843.816.5674 | cornerperk.com Locally-owned Brunch Cafe and coffeehouse with house-roasted coffee, homemade syrups, breakfast wraps, sandwiches, lunch wraps, and salads.

Craft Kitchen

7 Johnston Way 843-815-7755 craftkitchen.online Craft beer and wine gastropub Lunch and dinner menu with bar snacks, small plates, sandwiches and sweet treats.

Giuseppi's Pizza & Pasta

25 Bluffton Rd | 843.815.9200 giuseppispizza.com Serving excellent, award-winning pizza (since 1984), plus a variety of well-prepared pastas, sandwiches, wings, garden fresh salads and more.

Island Bagel & Deli

17 Sherington Dr. 843.815.5300 New York style boiled bagels made from scratch daily. 16 flavors of bagels and 12 homemade cream cheeses. Hoagies, sandwiches and salads.

Juice Hive

14 Johnston Way 843.757.2899 | thejuicehive.com Cold-pressed juices, smoothies and all-natural, mostly raw food. Salads, zoodles, ancient grains bowls, veggie burgers and wraps.

Local Pie

15 State of Mind | 843.837.7437 localpie.com Offers true Neapolitan-style woodfired pizza with regionally sourced ingredients. House dough stuffed and oven-baked calzones. Freshbaked subs.

Lowcountry Fresh Market & Cafe

303 Bleecker Street 843.815.2780 lowcountryfresh.com Scratch bakery, house-smoked meats, cooking classes. Food market, butcher, local seafood, wine, beer. Eat-in, take-out cafe.

Mellow Mushroom

878 Fording Island Rd. 843.706.0800 mellowmushroom.com Stone-baked pizzas, calzone, salad, hoagies & burgers. Draft beers and handcrafted cocktails. Gluten-free and vegan options

Truffles

Belfair Towne Village 843.815.5551 trufflescafe.com Cafe featuring the “freshest and finest of everything!” Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups.

SAVANNAH:

The Mansion on Forsyth Park

700 Drayton Street | 912.238.5158 kesslercollection.com/mansion Featuring 700 Drayton, which offers world-class cuisine with locally sourced ingredients. Breakfast, brunch and dinner.

Plant Riverside District

400 West River Street | 912373-9100 | plantriverside.com A variety of restaurants, bars and lounges. Features an all-day café, a high-end chophouse, a pizza restaurant, a riverside bar and two rooftop bars.

Peking Turkey Marinade

A hearty holiday meal helps bring the family together. Try this delicious recipe from Eric Golden, executive chef at Toro.

RUB/MARINADE INGREDIENTS

1oz. salt. 1oz Szechuan peppercorns, ground. 1 cup orange juice. 1/2 cup soy sauce. 1/4 cup molasses. 1/4 cup brown sugar. 2 tablespoon rice wine vinegar. 2 tbl Chinese 5 spice 2 cloves garlic, minced. 1/4 cup hoisin sauce. METHOD: Combine ingredients in blender and pulse. Take marinade and rub turkey inside and out. Sit for six to 24 hours. Roast turkey at 325 degrees until thermometer reads 155. Rest for 20 minutes before cutting.

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Prime Rib Perfection

By David Anthony Serves: 8-10 people.

PERFECT PREP Refrigerate the prime rib overnight and let it come to room temperature for about two hours before cooking. Mix pepper, salt, garlic, rosemary (or thyme) in a bowl. Apply oil to all sides and then season the prime rib about two hours before cooking. Preheat the oven to 450 degrees. ROASTING THE RIB Put the prime rib in a roasting pan bone side down (fat side up). If you have celery, carrots, or onion, place in the bottom of the pan before the prime rib. Cook the roast for 12-15 minutes, then reduce the temperature to 325 degrees. Use a meat thermometer to test the prime rib after 30 minutes. A medium prime rib typically reads 130-135 degrees.

Prime rib makes for the quintessential holiday centerpiece. Delicious and hearty, the perfect prime rib will have everybody at the table happy — and clamoring for second helpings. Here are some tips for a fantastic holiday meal.

SERVE TO SATISFACTION When it has reached the proper temperature, remove the prime rib from the oven and place it on a platter. Let it rest for 25-30 minutes. As the roast sits, the temperature will rise about 10 degrees, to 140. Cut the strings that hold the prime rib and remove the ribs. Carve and enjoy. INGREDIENTS: • 4 sprigs of thyme • 2 tablespoons black pepper • 3-4 teaspoon salt • 2-3 large garlic cloves • 2-3 sprigs of fresh rosemary • 1 8-pound prime rib roast • 1 tablespoon olive oil