Holiday Field Guide 2018 - Issue 27

HOLI DAY RECI PES

2 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

C

old winter days are the perfect time to stay in, bundle up and get cooking.

From family feasts to

PG. 4

Homemade for the Holidays

lazy morning brunches,

savory snacks to sweet treats galore, when PG. 10

you make things with love, the warmth of

Cookies & Treats Exchange

the oven extends far beyond the kitchen.

Celebrate family, friends, food and fun with our cozy collection of deliciously festive recipes. Happy holidays!

Hygge & Kisses, Nugget Markets

PG. 26

Snacks & Apps

PG. 36

Best Brunch Ever

For more holiday recipes, visit: nuggetmarket.com/recipes H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 3

HOMEMADE FOR THE HOLIDAYS Comfort food is basically synonymous with the holiday season. From freshly carved turkey to your aunt’s famous pecan pie, some of the best memories are made in the kitchen. If you’re fixing the feast this year, don’t be daunted by the task. With the right recipes and a few pro tips, dinner is as good as done.

If you don’t want to cook, we can help with that, too! Order your chef–prepared holiday meal at nuggetmarket.com/holiday.

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HOLIDAY STUFFING

CARAMELIZED BRUSSELS SPROUTS WITH GOLDEN BEETS

Holiday Stuffing Preparation

PREP TIME: 10–15 MINUTES COOK TIME: 35 MINUTES

Heat the oven to 325°F. Line a large, rimmed baking sheet with parchment paper. Toss the bread with the oil and season with salt and pepper. Transfer to the prepared baking sheet and toast in the oven until golden brown, about 10 minutes.

YIELD: 6–8 SERVINGS

Keeping it simple is often the key to an enjoyable holiday. You can’t go wrong with this tried and true recipe for classic stuffing!

INGREDIENTS

Meanwhile, heat a skillet over medium heat. Melt the butter and sauté the onion, carrot, celery and fennel until just tender, 8–10 minutes. Add the herbs and remove from the heat.

6 cups diced sourdough bread ¼ cup olive oil Salt and pepper, to taste 4 tablespoons butter

Combine the toasted bread with the sautéed vegetables and just enough stock to make the mixture moist but not break down the bread. Season with salt and pepper.

Increase the oven temperature to 350°F. Transfer stuffing to a baking dish and bake until the top is golden brown, 20–25 minutes.

1 large onion, ½ inch dice 4 carrots, ½ inch dice 6 stalks celery, ½ inch dice 2 fennel bulbs, ½ inch dice ¼ cup thyme leaves ½ cup chopped sage 4–6 cups chicken stock

Caramelized Brussels Sprouts with Golden Beets Preparation

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES YIELD: 4–6 SERVINGS

Sweet beets and citrus complement the caramelized Brussels sprouts in this simply delicious side dish.

INGREDIENTS

¼ cup olive oil 3 pounds Brussels sprouts, trimmed and quartered 2 pounds cooked golden beets, 1 inch dice

Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts and spread evenly in pan. Cook, without stirring to lightly caramelize, about 2 minutes.

Toss gently and let cook without moving again, until lightly caramelized, 2 minutes more. Repeat until the sprouts have evenly caramelized all over. Add the beets, orange and lemon juices, and the honey and toss to coat. Stir in the tarragon and season with salt and pepper.

2 oranges, juiced 2 lemons, juiced 6 tablespoons honey 1 bunch tarragon, chopped (about ¼ cup) Salt and pepper, to taste H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 5

FARRO & SEASONAL VEGGIE RISOTTO

Farro & Seasonal Veggie Risotto PREP TIME: 20 MINUTES

½ cup shredded parmesan

COOK TIME: 45 MINUTES

½ lemon, juiced

YIELD: 4–6 SERVINGS

Salt and pepper, to taste Roasted Tomatoes:

The term risotto is often thought to reference rice, but it actually pertains more to the method of cookery than the grain used. This technique is a great way to use an ancient grain to create an earthy, nutty and toothsome delight!

½ teaspoon salt

INGREDIENTS

Preparation

¼ cup olive oil

Heat oven to 275°F. Split tomatoes and place on lined baking sheet cut–side up.

Sprinkle with chopped thyme, salt and sugar and drizzle with olive oil. Roast in oven for 35–45 minutes or until the tomatoes have lost about half of their moisture. Reserve.

1 small yellow onion, small diced 1 cup farro 1 quart vegetable broth, warmed ¾ cup Shiitake mushrooms, stemmed and sliced ½ cup green beans, trimmed and blanched ½ cup roasted tomatoes

1 pint cherry tomatoes 1 teaspoon chopped thyme ½ teaspoon sugar 1 tablespoon olive oil

Heat the olive oil in a Dutch oven over medium–low heat. Add the onion and farro and sauté until the onion is coated and slightly translucent, about 3 minutes.

Add the warmed stock, one ladle at a time, stirring constantly, waiting until the liquid is absorbed before adding the next. Cook until the grain is tender and appears creamy, about 20 minutes.

Add the mushrooms, green beans and roasted tomatoes with the last ladle of stock and continue to stir until nearly absorbed. Turn the heat off, add butter and half of the parmesan. Season to taste with salt, pepper and lemon juice.

Garnish with the remaining parmesan and serve immediately.

1 tablespoon butter

How to Brine a Turkey Brining is a great way to help meat retain its moisture and impart extra flavor. This simple recipe is ideal for your holiday turkey, though you may need to make a double batch depending on the size of your turkey and brining container.

INGREDIENTS

1 gallon water 2 cups kosher salt 2 cups brown sugar 2 pieces of star anise 6 juniper berries 2 bay leaves 12 black peppercorns 1 cinnamon stick Zest of 1 orange

Preparation Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from heat and let cool completely.

Immerse turkey in cooled brining liquid, cover and refrigerate for 24–48 hours.

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LEMON CHEESECAKE

Lemon Cheesecake PREP TIME: 35 MINUTES

Cranberry Sauce:

COOK TIME: 45–55 MINUTES

1 cup whole cranberries

YIELD: 1, 9–INCH CHEESECAKE

2 cups water

Add a little tang to traditional cheesecake with a lemon infusion and homemade cranberry sauce.

INGREDIENTS

1 sleeve graham crackers, crushed ½ cup + 3 tablespoons granulated sugar 8 tablespoons butter, melted 1 pound cream cheese 1 pound mascarpone cheese 2 lemons, zested and juiced 2 teaspoons vanilla extract ½ teaspoon salt 4 whole large eggs

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½ cup granulated sugar 1 lemon, zested

Preparation Heat the oven to 350°F. Mix together the graham crackers, butter and 1 tablespoon sugar. Press firmly into the bottom of a greased 9–inch springform pan. Bake the crust until golden, about 10 minutes, and cool.

Turn the oven down to 300°F. In an electric mixer, combine the cream cheese, mascarpone, lemon zest and juice, vanilla extract and salt. Mix until smooth, scraping down the sides as needed. Add the eggs one at a time,

completely incorporating before adding the next. When all the eggs have been added, pour batter into the springform pan and bake until the cheesecake rises slightly, is light golden brown on top, and still slightly wobbly in the center, 45–55 minutes. Carefully remove from oven and cool on the counter for 1 hour. Transfer to the refrigerator until completely cool, 2–3 hours more.

While the cake is cooling, combine all of the ingredients for the cranberry sauce in a small sauce pot and bring to a boil. Reduce to a simmer and cook until the cranberries have broken down and the sauce begins to thicken, 30–40 minutes. Puree and strain the cranberry sauce and chill.

For neat slices of cheesecake, use a clean knife dipped in hot water before each slice. Serve with chilled cranberry sauce.

Feast Your Eyes on This Spend less time in the kitchen and more

time celebrating this holiday season with one of our chef–prepared Holiday Meals.

From Traditional to Contemporary, Vegan to Hanukkah, we have a fantastic feast for everyone to enjoy. Happy holidays!

Order in–store or online at nuggetmarket.com/holiday.

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Cookies & Treats Exchange Get the cookie sheets ready—it’s time to bake!

Cookie swaps are a classic part of the holiday season and a wonderful way to share new recipes with throngs of willing taste testers. Along with gourmet cookies galore, try adding other festive confections to your plate like homemade fudge, caramel and candied fruit—they’re easier than you think!

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Chocolate Chipotle Matcha Almond Shortbread RECIPE ON PAGE 12

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Chocolate Chipotle Matcha Almond Shortbread PREP TIME: 25 MINUTES,

PLUS 40 MINUTES DOUGH REST

PREPARATION

In the bowl of a stand mixer, beat together the butter and powdered sugar until pale and fluffy. Add the egg yolk and mix until fully incorporated.

COOK TIME: 9 MINUTES YIELD: 20 COOKIES

If you’re looking for a cookie with some sugar, spice and everything nice, this chipotle dark chocolate–dipped matcha shortbread is for you.

Sift together the flour, almond meal, matcha and salt into a medium mixing bowl, breaking up any clumps by pressing through a sieve. Add the flour mixture to the mixing bowl in one addition and mix until it sticks to itself and forms a cohesive ball. Dump the dough out onto a piece of plastic wrap and form into a log, 2 inches in diameter. Wrap tightly with plastic wrap and freeze until firm, about 40 minutes.

INGREDIENTS

7 tablespoons unsalted butter 6 tablespoons powdered sugar 1 large egg yolk ¾ cup all–purpose flour 6 tablespoons almond meal 2 teaspoons matcha tea ½ teaspoon salt

Meanwhile, heat the oven to 350°F and line a large, rimmed baking sheet with parchment paper. Unwrap the cookie dough log and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface. Using a knife, cut into ¼–inch thick slices and arrange on the prepared baking sheet. Bake the cookies until the bottoms begin to brown, about 9 minutes. Move the cookies to a cooling rack.

Once the cookies are cool, melt the chocolate over a double boiler. Dip the cooled cookies into the chocolate coating only halfway. Transfer to a sheet of parchment paper to let the chocolate set.

2 tablespoons turbinado sugar 10 ounces Fresh to Market

Chipotle Dark Chocolate

Tahini Cookies PREP TIME: 15 MINUTES

PREPARATION

COOK TIME: 15 MINUTES

Heat oven to 350°F.

YIELD: 24 COOKIES

With its nutty, creamy flavor, tahini (a.k.a. toasted sesame paste) is the star of these tantalizing cookies.

INGREDIENTS

2 cups all–purpose flour 1 teaspoon baking powder ½ teaspoon kosher salt ¾ cup (1½ sticks) unsalted butter,

Whisk together the flour, baking powder and salt in a medium bowl.

In a stand mixer or hand mixer with a large bowl, mix the butter, sugar and honey on medium until light and fluffy, about 3 minutes. Beat in the tahini.

Add half of the flour mixture and beat until incorporated. Repeat with the remaining half.

room temperature ¾ cup granulated sugar 3 tablespoons honey ¾ cup tahini, room temperature ¼ cup toasted sesame seeds

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Place the toasted sesame seeds in a small bowl. Scoop 1 heaping tablespoon of cookie dough and roll into a ball.

Dip into the sesame seeds, then place sesame–side up on large, rimmed baking sheet, leaving about 2 inches between each cookie. Repeat with the remaining dough.

Bake the cookies until golden brown, 13–15 minutes, rotating the baking sheet halfway. Allow cookies to cool on the baking sheet.

Tahini Cookies

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Carrot Cake Whoopie Pies

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Carrot Cake Whoopie Pies PREP TIME: 1 HOUR 15 MINUTES

Maple Cream Cheese Filling:

COOK TIME: 12 MINUTES

1 cup unsalted butter, softened

YIELD: 15 SANDWICH COOKIES

Sandwich a maple–sweetened cream cheese filling between two of these lightly spiced carrot cake cookies for a sweet treat indeed!

INGREDIENTS

Cookies: 2 cups all–purpose flour 1½ teaspoons baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger or 1½ teaspoons freshly grated* ½ teaspoon sea salt ½ teaspoon ground nutmeg ½ cup (1 stick) unsalted butter, softened ½ cup granulated sugar ½ cup packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 1½ cups grated carrots

1 package (8 oz.) cream cheese, softened ½ cup maple syrup 1 teaspoon vanilla extract 2 cups powdered sugar PREPARATION

Cookies:

Heat an oven to 350°F. Line a couple of large, rimmed baking sheets with parchment paper.

In a small bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg. *Note: If using grated fresh ginger, add later.

In a large mixing bowl or a stand mixer on medium speed, cream the butter and sugars together until light and fluffy, about 5 minutes. Reduce the speed to low, then add in the eggs one at a time, scraping down the bowl as needed. Add the vanilla.

With a large spatula, fold in the grated carrots, coconut, pecans and *fresh ginger, if using. Using a 2–ounce ice cream scoop, place cookies on the prepared baking sheet with 2 inches of space in between them.

Bake until set, 10–12 minutes. Cool for 5 minutes on the baking sheets before transferring to cooling racks. Cool completely before filling.

Maple Cream Cheese Filling:

Beat the butter and cream cheese on medium until light and fluffy, about 5 minutes. Add the maple syrup and vanilla.

Beat in the powdered sugar, ¼ cup at a time, until smooth. If you find the filling is too soft, refrigerate to stiffen before filling your cookie sandwiches.

To fill cookies, flip one cookie bottom– side up, and pipe about 3–4 tablespoons of filling into the center, with about ¼ inch of space around the edge. Top with another cookie and press lightly to finish.

½ cup sweetened coconut flakes ½ cup pecans, chopped

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Graham Cracker Thumbprint Cookies

Graham Cracker Thumbprint Cookies PREP TIME: 1 HOUR 15 MINUTES

PREPARATION

COOK TIME: 10 MINUTES

Pulse the graham crackers in a food processor until completely broken down with a sandy texture. Add the flour and salt, and pulse to combine.

YIELD: 12 COOKIES

The tasty tanginess of apricot jam brings out the best in these nutty and toasty graham cracker cookies.

INGREDIENTS

15 graham crackers (or 2 cups graham cracker crumbs) 2 tablespoons all–purpose flour ¼ teaspoon sea salt 6 tablespoons (¾ stick) unsalted butter, room temperature ⅓ cup granulated sugar, divided 1 tablespoon packed brown sugar 1 large egg ½ teaspoon vanilla extract ⅓ cup apricot jam

Cream the butter, 2 tablespoons of the granulated sugar and the brown sugar in a stand mixer using the paddle attachment (or with a hand mixer), until light and fluffy. Mix in the egg and vanilla extract. Using a large spatula, fold in the graham cracker mixture until just combined. Cover and refrigerate for about 1 hour.

Position an oven rack in the center and heat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper.

Place the remaining granulated sugar in a bowl. Scoop 1½ tablespoons of cookie dough and roll into a ball with your hands. Roll the ball in the sugar until fully coated and place on the prepared baking sheet, leaving 2 inches around. Using your thumb, press down the center of the ball and fill with ½ teaspoon of jam. Repeat with the remaining dough.

Bake until the edges are lightly browned, 8–10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

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Lavender Shortbread Sandwich Cookies

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Lavender Shortbread Sandwich Cookies PREP TIME: 1 HOUR COOK TIME: 10 MINUTES YIELD: 30 SANDWICH COOKIES

Fragrant lavender shortbread cookies sandwich zesty lemon curd for a delightful treat.

INGREDIENTS

Lavender Shortbread Cookies: 2 cups all–purpose flour ¾ teaspoon kosher salt ¾ cup unsalted butter, softened 10 tablespoons granulated sugar 1 teaspoon lavender, dried, finely chopped 1 large egg yolk 1 teaspoon vanilla extract Powdered sugar, for dusting Lemon Curd: ½ cup granulated sugar 1 tablespoon cornstarch ¼ teaspoon kosher salt 4 lemons, zested (about 1 tablespoon) and juiced (about ½ cup) 2 large eggs 2 large egg yolks ¼ cup unsalted butter, cold, cubed PREPARATION

Lavender Shortbread Cookies:

In a medium bowl, whisk together the flour and salt.

In a stand mixer or a medium bowl with a hand mixer, cream the butter, granulated sugar and lavender on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl and add in the egg yolk and vanilla and mix on low until just incorporated, about 20 seconds. Do not overmix.

With the mixer on low, add the flour mixture in two batches about 30 seconds apart, stopping and scraping the sides as needed. Once the dough is fully combined, divide the dough in half and shape each half into a disk. Wrap each half in plastic wrap, then refrigerate until completely firm, about 3 hours.

Lemon Curd:

Prepare a medium mixing bowl with a fine–mesh sieve over the top. In a separate mixing bowl, whisk together the sugar, cornstarch and salt. Slowly whisk in the lemon juice until the sugar has dissolved. Whisk in the eggs and egg yolks.

Place a saucepan with 2 inches of water over medium heat until simmering. Set the bowl with the lemon and egg mixture over the simmering water, being careful that the bottom of the bowl does not touch the water. Whisking constantly, heat the mixture until it thickens to a pudding–like consistency, about 5 minutes.

Prepare the Lemon Curd (see recipe to the right).

Heat oven to 350°F. Line one or two baking sheets with parchment paper.

Unwrap a dough disk on a lightly floured surface and roll it out to a ¼–inch thickness. If the dough begins to crack and is too difficult to work with, let rest at room temperature until it is more pliable, but still cold.

Using a 2–inch fluted cookie cutter, cut out the cookies. Push together the scraps, reroll and cut more cookies until you have no more dough. Place the cookies on the prepared baking sheets 1 inch apart.

Repeat with the remaining dough disk.

You will have around 60 cookies.

Set half aside. Using a ¾–inch cookie cutter (or the base of a piping tip) cut a hole in the center of half of the cookies.

Remove from heat and pass the curd through the prepared sieve into the mixing bowl. Whisk in the lemon zest and the butter, 1–2 pieces at a time, waiting for the cubes to melt completely before adding the next batch. Let the curd cool to room temperature. Press a piece of plastic wrap directly onto the surface of the curd to stop a skin from forming.

Refrigerate until completely cold, about 4 hours, before using.

Bake the cookies until golden and slightly browned on the edges, 8–10 minutes, rotating halfway through baking. Let the cookies cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Dust the cookies with the cut–outs with powdered sugar. Flip the other cookies upside down, then pipe or spoon about 1½ teaspoons of the lemon curd filling into the centers, leaving about ¼–½ inch of room from the edges. Lightly press the tops of the cookies down onto the filling.

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Fudge Four Ways

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Fudge Four Ways PREP TIME: 15 MINUTES

PREPARATION

COOK TIME: 2 HOURS 15 MINUTES

Line an 8– or 9–inch square baking pan with parchment paper, allowing excess to hang outside the pan. Spray with nonstick spray and set aside.

YIELD: 8–10 SERVINGS

For decadent fudge in a variety of flavors, customize this simple recipe with your own favorite mix–ins—it can even be made in the microwave in a pinch!

INGREDIENTS

Fudge Base: 3 cups semi–sweet chocolate chips 1 can (14 ounces) sweetened condensed milk 2 tablespoons unsalted butter, cubed 1 teaspoon vanilla extract ¼ teaspoon sea salt For Cranberry Fudge, add: ½ cup dried sweetened cranberries ¼ cup sliced almonds, toasted For Nutty Fudge, add: ¾ cup walnut pieces For Sweet & Salty Fudge, add: ¼ cup pretzels, chopped 6 ounces dulce de leche ¼ teaspoon coarse sea salt, for garnish

If using the stove, heat chocolate chips, sweetened condensed milk and butter in a medium saucepan over low heat. Stir constantly until all chocolate is melted, then fold in vanilla and sea salt.

If using the microwave, place chocolate chips, sweetened condensed milk and butter in a microwave–safe bowl and heat gradually, stirring at frequent intervals, to make sure the chocolate is fully melted and tempered. Fold in vanilla and sea salt.

After chocolate chips are fully melted, fold in your chosen flavor additions.

Pour fudge into the pre–lined pan and top with your choice of garnish (caramel, chocolate drizzle, crushed candy, nuts, etc.). Refrigerate for at least 2 hours, or until firm.

Once chilled, lift fudge out of pan using excess parchment, peel off parchment and cut into squares. ​Fudge can be kept in refrigerator for up to 5 days.

For Peppermint Fudge, add: 1–2 candy canes, crushed ¼ teaspoon peppermint extract (in place of vanilla)

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Candied Buddha’s Hand & Persimmon

How to Candy Fruit Candying fruit is simple, sweet and incredibly versatile. Follow this basic formula to turn a variety of fruits into festive confections, perfect for topping ice cream or sorbet, giving as gourmet goodies or enjoying as a petite treat on their own.

INGREDIENTS

Simple syrup (equal parts sugar and water) Herbs or spices to infuse the syrup (i.e. cloves, mace, bay leaf, rosemary, lavender, etc.)

Fresh fruit, cut into 1/8–¼–inch thick pieces

PREPARATION

Simmer fruit, flavorings (optional) and simple syrup gently for 20–30 minutes, or until the fruit is slightly translucent.

Ready to get started? Try these tasty combos or create your own!

CANDIED BUDDHA’S HAND

Drain well, removing any herbs or spices, and let fruit dry on a lined baking sheet in a warm place for 1 hour.

1 Buddha’s Hand citron

Toss fruit with granulated sugar to coat, shake off any excess and let dry another 30 minutes.

CANDIED PERSIMMON

1–inch piece of ginger

4 Fuyu persimmons 1 cinnamon stick

Candied fruit can be stored in an airtight container for 3–4 weeks. If fruit begins to stick, toss with fresh sugar and dry another 30 minutes.

Sugar for coating candied fruit

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Apple Caramels 24 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

Wrap Apple Caramels in pieces of wax paper to

Apple Caramels

give as gifts!

PREP TIME: 20 MINUTES

PREPARATION

COOK TIME: 20 MINUTES

Prepare a 6 x 8–inch baking dish by lining it with parchment paper, leaving overhang from the sides and greasing the paper.

YIELD: 24, 1–INCH CUBES

Would you like some apple with your caramel? In a delicious twist of dessert, try these homemade caramels with a bit of apple in them. Juicy and sweet, it’s a great treat as a holiday gift.

INGREDIENTS

1 Granny Smith apple, peeled and diced into 1/8–inch cubes 1¼ cup fresh apple cider 1¼ cup heavy cream 1 cup granulated sugar 1 cup brown sugar

In a 2–quart sauce pot fitted with a candy thermometer, combine the apple, cider, cream, sugars and butter and bring to a boil over medium heat. Continue to boil until the mixture reaches 265°F. Remove from the heat and carefully pour the caramel into the prepared dish. Cool to room temperature, about 3 hours. Turn the cooled caramel out onto a cutting board and cut into 1–inch squares with a sharp knife. Sprinkle each piece with desired amount of sea salt.

6 tablespoons unsalted butter ½ teaspoon coarse sea salt

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S N& A P P S C K S

Black tie, schmack tie. For the casual get–togethers that don’t require white linens, fun and tasty finger foods are a must. Perfect for movie night or board games with friends, these easy recipes are sure to impress without needing too much time in the kitchen. Thirsty for more?

Complete the evening with a few festive cocktails.

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Mini Carnitas Nacho Cups RECIPE ON PAGE 28

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Mini Carnitas Nacho Cups

Beer & Cheddar Fondue

PREP TIME: 15 MINUTES

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

COOK TIME: 45 MINUTES

YIELD: 24 MINI NACHO CUPS

YIELD: 6–8 SERVINGS

You may want to make an extra batch of these fun and tasty mini–nacho appetizers—they disappear fast!

This rich, easy–to–make fondue starring white cheddar cheese and German lager is a true treat for the palate!

Serve in half of a roasted acorn squash and enjoy with your favorite dipping items like ham, apples and broccoli.

INGREDIENTS

6 flour or corn tortillas 3 tablespoons olive oil

INGREDIENTS

½ pound carnitas, rough chopped

1 acorn squash, halved and seeded

1 cup salsa

Olive oil, to taste

1 cup refried black beans

Salt and pepper, to taste

1 teaspoon garlic powder

12 ounces light German lager

½ teaspoon ground cumin

1 clove garlic, minced

⅓ cup Cotija cheese, crumbled

5 sprigs fresh thyme, stems removed

½ cup sour cream

1 pound white cheddar cheese

½ cup guacamole

2 tablespoons cornstarch

Cilantro for garnish PREPARATION

Heat the oven to 425°F. Cut tortillas into 2½–inch circles with a pastry cutter. Place a few drops of olive oil in the bottom of each mini muffin tin mold. Use four fingers to press each tortilla circle into the muffin tin. Bake for 5–7 minutes or until golden brown.

Heat remaining oil in a large skillet over medium–high heat. Add the carnitas and cook until it begins to crisp.

Mix the salsa with the refried beans, garlic powder and cumin.

To assemble, scoop 1 teaspoon of beans into each cup, then layer with 1 tablespoon of carnitas and top with cheese (dividing evenly between each cup). Bake until the cheese is melted, about 10 minutes.

Remove from oven and top each nacho with guacamole and sour cream. Garnish with chopped cilantro and serve.

For Serving: Crusty bread, cut into chunks Cubed ham or salami Apple slices Crudité PREPARATION

Heat the oven to 350°F. Rub the squash lightly with olive oil, and season to taste with salt and pepper. Place the squash cut–side down on a large rimmed baking sheet and roast until a fork inserted into it slides in with light resistance, 40–45 minutes. Transfer to a serving platter, bowl–side up.

Meanwhile, in a medium pot, bring the beer, garlic and thyme to a boil, then reduce to a simmer. Grate the cheese and toss with cornstarch. Whisk the cheese into the beer mixture in small handfuls. Only add another handful of cheese after the previous one has fully melted into the liquid, or it may cause a grainy fondue. Repeat this process until all the cheese is incorporated.

Pour the fondue into the roasted squash and serve with the cubed bread, ham or salami, slices of apple and/or crudité for dipping.

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Beer & Cheddar Fondue

Cinnamon Sugar Pretzels PREP TIME: 5 MINUTES COOK TIME: 5–7 MINUTES YIELD: 4 OUNCES INGREDIENTS

3 tablespoons sugar ½ teaspoon cinnamon 4 ounces pretzel twists 3 tablespoons simple syrup PREPARATION

Heat an oven to 350°F. Line a large, rimmed baking sheet with lightly greased parchment paper.

Mix together the cinnamon and sugar.

Toss the pretzels in the simple syrup and then toss in the cinnamon sugar mixture.

Bake until the pretzels are just slightly tacky, 5–7 minutes. Remove from the oven and cool to set.

Four Cheese Artichoke Dip PREP TIME: 15 MINUTES

Spicy Pretzel Sticks

YIELD: 1 PINT

PREP TIME: 5 MINUTES

INGREDIENTS

YIELD: 4 OUNCES

COOK TIME: 5–7 MINUTES

½ cup mascarpone ½ cup cream cheese ½ cup grated parmesan ½ cup blue cheese ½ cup artichoke hearts 1 teaspoon black pepper ½ teaspoon salt 1 tablespoon finely chopped parsley, for garnish PREPARATION

Place all the ingredients except parsley in a blender and puree until smooth. Press through a fine mesh sieve to remove any fibrous parts of the artichoke hearts.

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Transfer to a serving dish and garnish with parsley.

INGREDIENTS

2 tablespoons ground cumin ¼ teaspoon cayenne 1 teaspoon paprika ½ teaspoon granulated garlic 4 ounces pretzel sticks ¼ cup white vinegar PREPARATION

Heat oven to 300°F. Line a large, rimmed baking sheet with lightly greased parchment paper.

Mix together the cumin, cayenne, paprika and garlic. Toss the pretzels with the vinegar, then toss with the spice mix.

Bake until the spices are lightly toasted, 5–7 minutes. Let cool to room temperature to crisp pretzels.

Olive & Sun–Dried Tomato Breadsticks PREP TIME: 20 MINUTES COOK TIME: 8–10 MINUTES YIELD: 12–15 BREADSTICKS INGREDIENTS

All–purpose flour 8 ounces pizza dough ½ cup sun–dried tomatoes, finely chopped ⅓ cup Kalamata olives, finely chopped 2 tablespoons grated parmesan cheese 1 teaspoon fresh thyme, chopped ¼ teaspoon salt ½ teaspoon black pepper PREPARATION

Heat an oven to 400°F. Line a large, rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the pizza dough into a ¼–inch thick rectangle, about 15x8 inches.

In a medium bowl, mix the remaining ingredients together and spread evenly over the pizza dough. Cut into 1–inch strips (about 15 total). Twist each strip into a spiral and lay on the prepared baking sheet. Bake until golden brown, 8–10 minutes.

Pesto Breadsticks PREP TIME: 20 MINUTES COOK TIME: 8–10 MINUTES YIELD: 12–15 BREADSTICKS INGREDIENTS

All–purpose flour 8 ounces pizza dough 4 ounces pesto 2 ounces olive oil PREPARATION

Heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. On a lightly floured surface, roll the pizza dough into a ¼–inch thick rectangle, about 15x8 inches.

In a small bowl, mix together the pesto and olive oil.

Spread the mixture evenly over the pizza dough. Cut into 1–inch strips (about 15 total). Twist each strip into a spiral and lay on the prepared baking sheet.

Bake until golden brown, 8–10 minutes.

H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 31

Savory Palmiers

Feta & Spinach Puffs

Caramelized Onion, Fig & Blue Cheese Bites 32 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

Feta & Spinach Puffs PREP TIME: 20 MINUTES COOK TIME: 10–12 MINUTES YIELD: 20 PIECES

These tasty puff pastry bites have all the classic flavors of spanakopita, but are much easier to make at home.

INGREDIENTS

8 ounces puff pastry, rolled into a ¼–inch thick rectangle 1 tablespoon olive oil 5 ounces baby spinach 8 ounces artichoke hearts, finely chopped 4 ounces feta, crumbled PREPARATION

Heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.

Cut the puff pastry into 2–inch strips and transfer to the prepared sheet.

Bake until golden brown and puffy, 10–12 minutes. Remove from oven and let cool, then cut about ¼ inch off the top to create a flat surface.

In a skillet, heat the olive oil over medium heat. Sauté the spinach until wilted, about 3 minutes. Transfer the spinach to a clean kitchen towel and squeeze out any excess moisture.

Finely chop the spinach and mix with the artichoke hearts and feta.

Spread mixture evenly down the middle of each puff strip, then cut each strip into 1½–inch pieces.

Return to the oven to heat through, 3–4 minutes, before serving.

Caramelized Onion, Fig & Blue Cheese Bites

Savory Palmiers PREP TIME: 15 MINUTES COOK TIME: 10–12 MINUTES YIELD: 12–14 PALMIERS

PREP TIME: 10 MINUTES COOK TIME: 2 HOURS YIELD: 20 PIECES

Sweet caramelized onions, floral, fruity figs and the earthy funk of blue cheese are a truly tasty trio. Top puff pastry with all three for an easy appetizer any time.

Top puff pastry with a tapenade– style filling and give it a little roll to create this quick–and–easy appetizer with impressive presentation.

INGREDIENTS

8 ounces puff pastry, rolled into a ¼–inch thick rectangle

INGREDIENTS

All–purpose flour

2 tablespoons unsalted butter

½ cup Kalamata olives, finely chopped

2 yellow onions, thin sliced ¼ teaspoon salt 8 ounces puff pastry, rolled into a ¼–inch thick rectangle 3 tablespoons fig spread 4 tablespoons blue cheese crumbles 1 tablespoon parsley, thin sliced PREPARATION

Melt the butter in a 2–quart sauce pot with a lid over low heat. Add the onions and salt and cook, covered, stirring occasionally, until the onions have released all of their moisture, about 1 hour. Remove the lid and cook, stirring, until they turn a golden brown, about 20 minutes. Remove from heat and reserve.

Heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper.

Cut the puff pastry into 2–inch strips and transfer to the prepared sheet.

Bake until golden brown and puffy, 10–12 minutes. Remove from oven and let cool, then cut about ¼ inch off the top to create a flat surface.

½ cup green olives, finely chopped ¼ cup roasted garlic, finely chopped 1 tablespoon thyme, chopped PREPARATION

Heat an oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Lay the puff pastry on a lightly floured work surface.

Mix together the remaining ingredients in a bowl and spread evenly over the puff pastry. Cut the rectangle in half lengthwise to make two strips. Gently roll one long edge of a strip into the center and then roll the opposite edge in so the two rolls meet in the ­middle and resemble a double scroll. Press lightly to stick the two rolls together.

Repeat with the second strip.

Cut into ½–inch slices. Lay out on the prepared baking sheet to expose the filling. Bake until golden brown, about 12 minutes. Remove from the oven and let cool slightly to crisp.

Carefully spread the middle of each puff strip with the caramelized onions, then top with fig spread and the crumbled blue cheese. Return to the oven just until the cheese begins to brown, about 2 minutes.

Cut the finished strips into 1½–inch pieces and garnish with parsley before serving.

H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 33

White Glogg PREP TIME: 5 MINUTES, PLUS 24 HOURS CHILL TIME COOK TIME: 30 MINUTES YIELD: 4–6 SERVINGS

More fruit–forward than spiced, this lighter version of glogg is perfect for white wine drinkers.

INGREDIENTS

1 bottle unoaked chardonnay or riesling (750 mL) ½ cup white rum ½ cup elderflower liqueur 1 cup apple cider 3–4 cloves 8 cardamom pods 2 cinnamon sticks 1 lemon, sliced PREPARATION

Combine all ingredients in a pot, heat slowly on the stove and simmer for 30 minutes. Remove from heat and refrigerate for 24 hours. Strain out ingredients (optional) and reheat to serve.

Red Glogg PREP TIME: 5 MINUTES, PLUS 24 HOURS CHILL TIME COOK TIME: 30 MINUTES YIELD: 4–6 SERVINGS

This flavorful, spiced mulled wine will keep you warm and toasty even on the coldest nights.

INGREDIENTS

1 bottle red wine (750 mL) 1 cup port 1 cup brandy (optional) ½ cup raisins ½ cup dried figs ½ cup blanched almonds ¼ cup honey 8–10 cardamom seeds 5 cloves 2 cinnamon sticks Rind of 2 oranges PREPARATION

Combine all ingredients in a pot, heat slowly on the stove and simmer for 30 minutes. Remove from heat and refrigerate for 24 hours. Strain out ingredients (optional) and reheat to serve.

3 4 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

Nana’s Eggnog PREP TIME: 25 MINUTES YIELD: 1½ GALLONS

Made with whiskey, rum and brandy, this time–honored recipe is sure to warm you up this holiday season!

INGREDIENTS

1 dozen eggs 1 cup sugar 5 cups whole milk 1 can evaporated milk (12 ounces) 1 bottle whiskey (750 mL) 1 cup rum 1 cup brandy PREPARATION

Beat eggs and sugar in a mixer at high speed about 4–6 minutes, until thickened, light and frothy.

Meanwhile, heat whole milk and evaporated milk to 200°F in a saucepan.

Set mixer to low speed and slowly add hot milk.

Transfer mixture to a double boiler and heat, whisking slowly, to 165°F or until thick. Finish by adding whiskey, rum and brandy slowly, one at a time.

Keep refrigerated for up to 2 months.

Best Brunch Ever!

Pandoro French Toast

36 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

A

fter all the hustle and bustle of the holiday season, why not sleep in and enjoy a little leisure and luxury? Whether you have friends and family lingering from out of town or you’re back from a journey of your own, slow down and savor the moment with decadent, chef–inspired recipes and a marvelous mimosa bar. Cheers!

Pandoro French Toast

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

Give your traditional French toast breakfast an Italian twist with decadently delicious pandoro.

INGREDIENTS

1 Il Pandoro di Verona ½ cup unsalted butter 3 whole eggs ½ teaspoon salt 1 cup cream 1 teaspoon ground cinnamon 2 tablespoons granulated sugar ½ teaspoon vanilla extract

Preparation Cut the pandoro into 1–inch thick rounds, creating star–shaped slices.

Melt half the butter and set aside.

In a large bowl, whisk eggs and salt together. Add cream, cinnamon, sugar and vanilla extract and whisk until all ingredients are evenly incorporated.

Stir in melted butter.

Over medium heat, melt remaining butter in a large nonstick pan. Dip each slice of pandoro in the batter, gently turning them over so both sides can absorb the batter. Transfer each piece to the hot pan and cook for 3–5 minutes per side, until golden brown.

Once cooked, transfer pandoro slices to a serving plate and finish with your favorite toppings.

H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 37

breakfast crepes three ways

3 8 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

Breakfast Crepes Three Ways

PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: 18—20 CREPES

Fill these classic crepes with homemade lemon curd, mixed berry sauce or whipped crème fraîche for an elegant weekend breakfast that’s just a bit extra.

INGREDIENTS

Crepes: 2 cups all–purpose flour 4 large eggs 2 cups whole milk 2 tablespoons sugar 1 teaspoon salt 1 teaspoon vanilla extract 6 tablespoons butter, melted Cooking spray or oil Powdered sugar for dusting Lemon Curd: 4 lemons, 2 zested and all juiced ½ cup sugar 2 large eggs 2 large egg yolks 5 tablespoons butter, cut into small cubes Mixed Berry Sauce: 2 pints raspberries 2 pints blueberries 2 pints blackberries ¼ cup sugar 1 lemon, zested Whipped Crème Fraîche:

Preparation Crepes:

Lemon Curd:

Place flour, eggs, milk, sugar, salt and vanilla in a blender and puree on high for 10 seconds. Scrape down the sides and on low speed mix in the melted butter.

Pass batter through a fine mesh sieve to remove any lumps (it should be the consistency of heavy cream). Let the crepe batter rest in the refrigerator for 30 minutes before using.

Set a pot with 2 inches of water to a simmer.

In a stainless steel bowl that fits in the pot without touching the water, combine all the ingredients except for the butter. Place the bowl over the simmering water and stir with a spatula until the curd thickens. Add the butter and stir until incorporated.

Heat a crepe pan or 6–inch nonstick pan over medium–high heat. Lightly spray with cooking spray or wipe with an oiled paper towel. Add 2 ounces (about ¼ cup) of batter to the pan and swirl to coat the bottom. When the crepe is set, about 15–20 seconds, run a rubber spatula around the edge to release the crepe, then flip it over to cook the other side, 5–10 seconds more. Remove the finished crepe to a plate and repeat with the remaining batter. (The crepes can be stacked on top of each other without fear of sticking.)

To assemble the finished crepes, place about ¼ cup of your chosen filling in a line down the center of the crepe, spread the filling on half of it and fold the crepe in half and then in half again to make triangles. Place 3–4 crepe triangles on a plate and dust with powdered sugar.

Strain through a fine mesh sieve to remove any lumps. Cover with plastic wrap and press firmly onto the top to prevent a skin from forming. Refrigerate until cold before using.

Mixed Berry Sauce: Place ¼ of all of the berries in a saucepan over low heat. Cook, stirring, until the berries have broken down and turned into a sauce. Pass through a sieve into a work bowl. Stir together the remaining berries, sugar and lemon zest. Chill and reserve.

Whipped Crème Fraîche: Combine all the ingredients in a work bowl and whip until stiff peaks form.

8 ounces crème fraîche 4 ounces heavy cream 2 tablespoons sugar ½ teaspoon vanilla extract ¼ teaspoon salt

H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 39

crab cake eggs benedict

40 • H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E

Crab Cake Eggs Benedict

PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES YIELD: 8 SERVINGS

Homemade crab cakes and Hollandaise sauce make this take on Eggs Benedict a brunch to remember.

INGREDIENTS

8 eggs for poaching 4 English muffins Crab Cakes 1 pound lump crab meat, picked over ⅔ cup panko breadcrumbs ½ cup green onion, sliced thin, plus extra for garnish 2 eggs, beaten ¼ cup mayonnaise 2 tablespoons Dijon mustard ½ lemon, juiced 1 tablespoon chopped fresh thyme 1 teaspoon salt ½ teaspoon Worcestershire sauce 3 ounces canola oil Hollandaise Sauce

Preparation Combine all crab cake ingredients except canola oil in a large bowl. Fold together very gently to retain the large chunks of crab meat. Form mixture into 8 crab cakes, approximately 3 ounces each.

Place on a baking sheet and refrigerate for 10–15 minutes.

Heat canola oil in a pan, then pan fry crab cakes until golden brown on each side. Once done, place crab cakes on a paper towel and set aside.

Begin melting butter for the Hollandaise Sauce in a pan over low heat. If poaching eggs, bring a medium pot of water to a boil. Either poach eggs or cook gently in a pan to keep the whites white. Halve and toast the English muffins.

For the Hollandaise Sauce, set a pot filled with 2 inches of water to a gentle simmer. Whisk together the egg yolks, lemon juice and salt in a stainless steel bowl that fits into the pot without the bottom of the bowl touching the water.

Reduce the heat to low and nestle the bowl into the pot. Continually whisk until the eggs start to thicken and they become pale yellow.

Turn the heat off but keep the pot and bowl on the stove. Slowly drizzle in the melted butter while constantly whisking to emulsify until all the butter has been incorporated. If the mixture becomes too thick, add a tablespoon or two of warm water to thin. The sauce will be smooth, velvety and thick but still pourable. Keep warm while crab cakes are cooking (it may thicken slightly as it sits). Just before serving, add more warm water to thin if needed.

To serve, plate each half of the English muffins cut-side up, top with one crab cake each, followed by one poached egg each and a generous portion of Hollandaise Sauce. Garnish with chopped green onion and serve immediately.

2 large egg yolks 2 tablespoons fresh lemon juice ½ teaspoon salt 1½ cups unsalted butter, melted Warm water, as needed

H O L I D AY 201 8 • I S S U E 27 • T H E F I E L D G U I D E • 41

how to host a mIMOSA BAR

pro tip Place an orange half cut–side up in a bowl so guests can wet their glasses before rimming with sugar, Tajin, etc.

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long with being a fabulous addition to any brunch, sparkling cocktails are also fun and easy to personalize! All you need are a few of your favorite sparkling wines, seasonal fruits and flavored liqueurs. Give these refreshing recipes a try or see where inspiration takes you…

Mango–Mosa Rim with Tajín® Seasoning 3 ounces mango nectar Sparkling wine to top off PAIR WITH CANDIED BUDDHA’S HAND (Page 23)

Apple–Bourbon–Mosa 3 ounces apple cider ½ ounce bourbon Sparkling wine to top off PAIR WITH APPLE CARAMELS (Page 25)

Madras Mimosa 1½ ounces orange juice 1½ ounces cranberry juice ½ ounce ginger liqueur Sparkling wine to top off PAIR WITH PANDORO FRENCH TOAST (Page 37)

Cinnamon Pear Mimosa Rim with cinnamon and sugar 3 ounces pear juice 1 ounce pear liqueur Sparkling wine to top off PAIR WITH BREAKFAST CREPES (Page 39)

We Prep.You Party.

Gourmet to Go L E A R N

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A T

nuggetmarket.com

I S S U E N O . 27 • H O L I DAY 2018

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