Guide to the Holidays

guide to the

holidays Holiday brunch croissant French toast casserole, p. 17

Guide to the Holidays 2015

FREE, GUIDE TO THE HOLIDAYS 2015

saucemagazine.com I SAUCE MAGAZINE I 1

2 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 3

4 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

THE STARTER KITCHEN

3. Culinary herb garden basket

Shopping for the budding young chef with her first kitchen? Don’t impulsively buy every knife, pan and gadget you see. Think of this as a beginner’s bucket list to food greatness. – Spencer Pernikoff

The Food Lab: Better Home Cooking Through Science Say goodbye to The Joy of Cooking and hello to J. Kenji López-Alt’s nearly 1,000-page modern masterpiece. Not only is this tome packed with recipes, complete with step-by-step pictures, but it also explains why recipes and techniques work. This is a must-read for serious culinary scholars. $50. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com

4. Truffles Butchery classes

Barr-Co. Soap Clean hands are a necessity for good cooking, but which soap to choose? Barr-Co.’s locally made natural soaps smell wonderful, leave hands silky smooth and will remind guests how classy the cook is. $32. K. Hall Studio, 8416 Manchester Road, Brentwood, 314.963.3293, khalldesigns.com 2. Barr-Co. soap

Culinary Herb Garden Basket Growing herbs is even easier with a pre-seeded herb garden basket. It includes Genovese basil, chives, oregano, thyme and Italian parsley, plus three herb tools to add beautiful green garnish to any dish. $50. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com

Truffles Butchery Classes A two- to three-hour class with the expert butchers at Truffles is a win-win: Attendees learn the basics of meat management and take home half a hog. Does your burgeoning chef want to learn how to make sausages? Truffles can teach that, too. Classes can be tailored to any carnivore’s dreams. $150 per person.

Truffles Butchery, 9202 Clayton Road, Ladue, 314.567.9100, todayattruffles.com

Facture Goods Cutting board Facture Goods, based out of Columbia, Missouri, makes musthave cutting boards that are both functional and beautiful.

Properly taken care of, these will last for years. $40. Winslow’s Home, 7213 Delmar Blvd., University City, 314.725.7559, winslowshome.com 5. Facture Goods cutting board

1. The Food Lab: Better Home Cooking Through Science

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 5

6 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

2. Wild rose liqueur

THE BOOZEHOUND

3. Scrappy’s assorted bitters

It’s science: People need to drink something. The wise ones, though, drink booze not just for sustenance, but also to improve their wit and their moves on the dance floor. Take the guesswork out of gifting things to the companion who always buys the next round.

– Maggie Pearson

Monthly Wine Club OK, we admit that wine seems to taste better when someone knowledgeable chooses it. The folks at The Vino Gallery will do that each month with a wine club membership. Fill out a brief wine survey about your friend’s tastes and preferences, and they set aside the bottles. Staying hydrated was never so easy. $35 and up. The Vino Gallery, 4701 McPherson Ave., St. Louis, 314.932.5665, thevinogallery.com

Wild rose liqueur This Mediterranean specialty is especially romantic when mixed with gin, lemon juice and simple syrup, or when added to a fresh batch of sangria. Don’t stop there, though; drizzle on fresh fruit salads, mix into homemade ice cream or boil with stewed fruit compotes for extra depth of flavor. $10 and up. Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262, vomfassusa.com

Scrappy’s assorted bitters A must for any cocktail enthusiast’s collection. Mix and match, choosing from flavors like celery, lavender and aromatic. $20. Randall’s Wine & Spirits, 1910 S. Jefferson Ave., St. Louis; 14201 Manchester Road, Manchester, shoprandalls.com

4. Cut-crystal decanter

Cut-crystal glass Remember those cut-crystal decanters your parents dusted off at parties, always full of mysterious, exciting liquids?

Bellbottoms may be out, but glassware never is. And unless Grandma’s attending the shindig, they don’t even have to fill it with crème de menthe.

Prices vary. Jon Paul Design & Collectables, 7014 Clayton Road, Clayton, 314.645.2722, jonpauldesigns.com

The Gentleman’s Companion If your Secret Santa likes pisco, get him a copy of the reissued The Gentleman’s Companion, Charles Henry Baker’s 1939 travelogue combining unconventional (and astonishingly un-PC) storytelling, food and cocktail recipes collected from the author’s travels. $10.

Available for order from Subterranean Books, 6275 Delmar Blvd., St. Louis, 314.862.6100, store.subbooks.com

5. The Gentleman’s Companion

1. Monthly wine club

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 7

4. Microgreen microgarden 1. Cocoa and marshmallows

THE OBLIGATORY GIFT Your kid’s teacher. Your girlfriend’s dad. An office secret Santa.

There are plenty of people to whom you’re obligated to send a little holiday cheer. Not that it’s a problem – but what the heck do you buy for your roommate’s new boyfriend? Don’t sweat it. From boxes of meat to some light culinary reading, we’ve got you covered on giving generic gifts that are anything but. – Kristin Schultz

Cocoa and Marshmallows Warm their hearts and bellies with all the fixings for a perfect mug of hot cocoa. Choose from regular, milk chocolate, chai, Mexican or mint chocolate mix and pair it with a bag of pillowy vanilla bean marshmallows.

Cocoa: $6. Marshmallows: $4 to $5. Kakao Chocolate, multiple locations, kakaochocolate.com

2. Butcher’s box meat packs

Butcher’s Box Meat Packs Pasture-raised meat and houseground sausage are always winners. Let Bolyard’s select the meats for you, then choose from a Weekend Warrior Pack, with 3 pounds of breakfast and dinner cuts and a half-dozen farm-fresh eggs, or go big with Meat for the Week – 7 pounds of choice cuts plus pasta, sauce, six eggs and more. Weekend Warrior: $40; Meat for the Week: $100.

Bolyard’s Meat & Provisions, 2810 Sutton Blvd., Maplewood, 314.647.2567, bolyardsmeat.com

Cooking Classes Send them back to school with gift certificates for classes at Kitchen Conservatory.

Instructors like Josh Galliano of Companion Baking, Qui Tran of Mai Lee and in-house kitchen pros conduct classes on everything from French pastry to pho. With diverse classes at all price points, there’s something for everyone. $40 and up. Kitchen Conservatory, 8021 Clayton Road, Richmond Heights, 314.862.2665, kitchenconservatory.com

Microgreen microgarden Pretty and purposeful, this countertop greenhouse from Infarm allows the culinary and curious alike to watch microgreens grow in two weeks or less, thanks to a transparent enclosure, agar-agar and seeds.

This reusable indoor garden will keep the planter’s thumb plenty green until the ground thaws. $28. Bowood Farms, 4605 Olive St., St. Louis, 314.454.6868, bowoodfarms.com 3. Cooking classes

Mark Bittman’s Kitchen Matrix Acclaimed food writer and advocate Mark Bittman’s latest release, Mark Bittman’s Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities teaches them how to break the rules. Offering flexible ingredients and guidelines, Bittman’s book both educates the home cook and allows for creativity. $35. The Novel Neighbor, 7905 Big Bend Blvd., Webster Groves, 314.738.9384, thenovelneighbor.com

5. Mark Bittman’s Kitchen Matrix

8 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 9

10 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

THE FOOD SNOB

5. Fruit bowl

3. Food snob apron

We get it. It’s intimidating to shop for the food snob. Check out these sure-to-please gift ideas for the fancy foodie who isn’t afraid to pick on your barware. Or your olive oil brand. Or your grandmother’s casserole recipe.

– Michael Renner

Caviar James Bond and the Russian czars may have enjoyed it, but the good stuff from the Caspian Sea is all but gone thanks to geopolitics, overfishing and other factors. However, this Sarasota, Florida-based producer farmraises black sturgeon from egg to fish using sustainable aquaculture methods. Pass the Champagne.

Platinum: $76; Reserve: $95.

Healthy Earth Black Opal Caviar, healthyearth.org

Artisanal Chocolate Not just any truffle will do.

Thankfully, there’s St. Louis chocolatier Sheila Kleinschmidt of Oh Sheila! Chocolates, who crafts truffles, caramels, bars and chocolate bacon as decadent as her retro dresses and 1940s hairdo. Rum chipotle truffles with smoked sea salt? Bacon, caramel and pecan chocolate clusters?

Oh, Sheila! Prices vary. Kind Soap Co., 20 Allen Ave., Webster Groves, 314.942.2024; ohsheila.com

Food snob apron Food snobs can’t hide who they are, so why fight it? Whether they’re picky about paella or coleslaw, there’s an apron screenprinted with every hoity-toity food or drink you can think of.

Comes in white, khaki or lemon.

He looks good in lemon. $24.

Cafe Press, cafepress.com

Age-your-own whiskey The food snob likes to be in control. St. Louis’ Still 630 makes DIY whiskey foolproof with its home whiskey-aging kit, complete with a tiny charred white oak barrel, high-proof unaged whiskey (corn, rye and barley mash bill) and two fancy tasting glasses. Here’s to you, Mr. Van Winkle. $139. Still 630 Distillery, 1000 S. Fourth St., St. Louis, 314.513.2275, still630.com

Fruit bowl This Espera Centerpiece bowlcum-colander design was inspired by “the behavior and the beautiful webbed form of the sea fan” (aka the sea fern – we looked it up). If that weren’t snobby enough, it’s made of hand-polished stainless steel or comes in a 24-karat gold version. No better way to serve your Ruby Roman grapes (aka the world’s most expensive grape – we looked that up, too). $350. Anna New York by RabLabs, rablabs.com

4. Age-yourown-whiskey

1. Caviar

2. Artisanal chocolate

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 11

12 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 13

season’s brunchings

Shot on location at the residence of The Place Home owner-designer Emily Mitchell, theplacehome.com

Holiday brunch is the most wonderful time of the year. It breaks down barriers: between breakfast and lunch, sweet and savory, coffee and booze and, now, between host and guest. With make-ahead recipes and simple brunch staples, all you need to do is preheat the oven, put out the plates and enjoy a meal with people special enough to invite over before noon.

BY H E ATH E R H U G H E S , K E LLI E H Y N E S , JA M I E K I LG O R E , TE D K I LG O R E , C ATH E R I N E K LE N E , A N N E M A R I E LO D H O L Z , DA N LO D H O L Z , M E E R A N AG A R A JA N , M AG G I E PE A R S O N , S PE N C E R PE R N I KO FF A N D D E E RYA N // PH OTOS BY E M I LY SUZ A N N E M C D O N A LD

14 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

Bacon for a Crowd Gone are the days when you slaved over a stovetop, dodging hot bacon grease. Save yourself the trouble and bake bacon in any quantity you like. In a large, rimmed baking pan lined with foil, arrange the bacon slices close together in a single layer. Place in a cold oven, then heat to 400 degrees. Bake 20 to 22 minutes for regular bacon and 26 to 28 minutes for thick-cut bacon. Drain on a paper towel-lined plate and serve. – M.N.

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 15

MILK

PUNCH

1 CUP 3 WAYS Brew the perfect cup for brunch and customize it to your holiday stress level. – H.H.

recipe on p. 21

Level 1 You overslept. Get a move on and use your favorite pour-over setup to make a mug of Sump Coffee’s Costa Rica Las Lajas Perla Negra (25 grams coffee to 350 grams water). This balanced natural coffee has a hint of fruitiness that lets the brew stand on its own.

Level 2 Aunt Susan just showed up unannounced – with her four kids in tow. Add 1 ounce Maker’s Mark to that brewed coffee for a shot of stress relief, then slap on a smile and find some extra chairs.

16 I SAUCE MAGAZINE I saucemagazine.com

Level 3 Your helpful preschooler just dropped a dozen eggs on the floor.

Sometimes happy hour starts at 10 a.m. Use an electic mixer to beat ¼ cup heavy cream with 1 tablespoon powdered sugar on medium-high speed for 3 minutes, then fold in 1 tablespoon Carpano Antica Formula sweet vermouth. Top your bourbon-spiked brew with a healthy dollop for a Manhattaninspired of peace.

Guide moment to the Holidays 2015

CROISSANT FRENCH TOAST

CASSEROLE recipe on p. 21

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 17

BEST BRUNCH

BUYS

Complete your favorite hybrid meal with local picks that take brunch from standard to stellar.

Serve these at home or gift them to brunch hosts. – M.P.

Raw Missouri Honey Honey is the secret ingredient in many of our favorite brunch dishes.

Drizzle over roasted Brussels sprouts, mix with vinegar for salad dressings or dollop over bananas and yogurt.

Caruthersville, Missouri harvester Sam Crowe can hook you up with the good stuff. $12.

The Heirloom Room, 2116 Cherokee St., St. Louis, 314.772.8000, theheirloomroom.com

Bagels and Lox Few things in life outclass a good bagel and lox. Kohn’s Deli does it right with coldsmoked nova lox and thick, chewy bagels. Purchase enough for a platter (think three to four slices of lox per bagel) and serve with cream cheese, tomato, red onion, capers and lemon wedges.

Lox: $24 per pound; Bagels: $1 each. Kohn’s Kosher Meat and Deli, 10405 Olive St., Creve Coeur, 314.569.0727, kohnskosher.com

18 I SAUCE MAGAZINE I saucemagazine.com

Seasonal Oysters Oysters for brunch may seem odd in a landlocked state, but Bob’s Seafood brings them in fresh enough to transport you to the Pacific Northwest. Add a squeeze of lemon juice to offset that sea brine and pair with a stiff bloody mary. Price varies. Bob’s Seafood, 8660 Olive Blvd., Olivette, 314.993.4844, bobsseafoodstl.com

Lochhead Vanilla Extract The three-generationsold Lochhead vanilla extract recipe is made using a cold-extraction process. With a rich, smooth flavor, all your holiday sweets deserve a heavy pour. $11.

Available at Straub’s locations, straubs.com

314 Hot Sauce Eggs without hot sauce? Blasphemy. 314 Hot Sauce is perfectly proportioned to give any dish a kick without searing off tastebuds. $6. Sweet Boutique, 8115 Maryland Ave., Clayton, 314.932.1222, Facebook: Sweet Boutique STL

Geisert Farms Sausage Patties Not everyone loves bacon as much as Jim Gaffigan. Offer some variety with Geisert Farms sausage patties – which should be pan-

seared and finished in the oven. Pork from happy, pasture-raised pigs just tastes better. $8.

Freddie’s Market, 9052 Big Bend Blvd., Webster Groves, 314.968.1914, freddiesmarket.com Guide to the Holidays 2015

Have leftover croissants? Use them in the croissant French toast recipe on p. 21.

Keep kitchen-space invaders at bay with an array of local pastries to snack on before they sit down to brunch. Here, some of our favorite treats from around town. – H.H.

Croissant $3. Comet Coffee & Microbakery, 5708 Oakland Ave., St. Louis, 314.932.7770, cometcoffeestl.com

Savory scone $2.50. Pint Size Bakery, 3825 Watson Road, St. Louis, 314.645.7142, pintsizebakery.com

PASTRY

PERFECT

Orange lavender olive oil cake $4. 4 Seasons Bakery, 2012 Campus Drive, St. Charles, 314.288.9176, 4seasonsbakery.com

Big Mama vegan cinnamon roll $4. SweetArt, 2203 S. 39th St., St. Louis, 314.771.4278, sweetartstl.com

Smoked bacon-cheddarsweet corn muffin $3. La Patisserie Chouquette, 1626 Tower Grove Ave., St. Louis, 314.932.7935, simonefaure.com

Pumpkin scone $2.50. Whisk: A Sustainable Bakeshop, 2201 Cherokee St., St. Louis, 314.932.5166, whiskstl.com

Cherry turnover $3.50. Winslow’s Home, 7213 Delmar Blvd., University City, 314.725.7559, winslowshome.com Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 19

MINI YOGURT CUPS Mini yogurt cups make a big impression.

The customizable, assembly-only treat is an ideal brunch appetizer. Fill 4-ounce jars or other cute glassware with about ¹∕³ cup of your favorite plain or vanilla yogurt. Top with crunchy granola and julienned pear. – H.H.

20 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

RECIPES MILK PUNCH

Eggnog is for kids. This one-two boozy punch keeps things simple but allows for plenty of variation in flavor and character, depending on how you pick your poison. – T.K. and J.K. 5 SERVINGS 1¼ cups brandy, bourbon or dark rum 5 oz. dark simple syrup* 2 cups whole milk 5 oz. water Freshly grated nutmeg • Add the brandy, dark simple syrup, milk and water to a blender and blitz to combine. Refrigerate 4 hours, until chilled. Serve in a highball glass and top with nutmeg. *In a saucepan over high heat, bring equal parts brown sugar and water to a boil. Simmer until sugar dissolves. Remove from heat and let cool to room temperature.

GRATIN DE NICOLE

Prepare this dish the night before, then pop it in the oven for easy brunch baking while you prepare your bloody mary. – M.P. 8 SERVINGS 1 lb. day-old good-quality white bread, cut into ½-inch cubes 4 eggs ¹∕³ cup flour 2¹∕³ cups whole milk 2 Tbsp. minced fresh parsley 1 Tbsp. Dijon mustard ¼ tsp. kosher salt ¼ tsp. freshly ground black pepper ¾ lb. bacon, diced ¼ lb. Gruyere cheese, cut into ½-inch cubes • Preheat the oven to 375 degrees.

Guide to the Holidays 2015

Grease a 9-by-13-inch baking dish with nonstick spray.

• Place the bread in a large mixing bowl. In a separate medium bowl, whisk together the eggs and flour until smooth and thick. Whisk in the milk, parsley, mustard, salt and pepper, then pour over the bread. Let rest 15 minutes.

• In a skillet over medium heat, saute the bacon until lightly cooked but not crisp, about 10 minutes.

Transfer to paper towel-lined plate to drain.

• Add the bacon and cheese to the bread mixture and stir to combine.

Pour into the baking dish. Bake until crusty on top, 40 to 45 minutes.

CROISSANT FRENCH TOAST CASSEROLE

This spectacular but simple dish was inspired by a brunch at a charming bed-and-breakfast in Fulton, Missouri.

– A.L. and D.L. 8 SERVINGS 6 croissants ²∕³ cup orange marmalade 5 eggs 2 cups heavy cream, divided 1 tsp. vanilla extract, divided ½ tsp. almond extract ½ tsp. freshly grated nutmeg ½ tsp. kosher salt 2 Tbsp. sugar 1 lb. strawberries, sliced Maple or strawberry syrup (optional) • Grease a 9-by-13-inch baking dish with nonstick spray. Slice the croissants in half horizontally; arrange the bottom halves in the dish. Spread the marmalade on the cut sides of the croissants, then replace the top halves of the croissants.

• In a medium bowl, whisk the eggs, 1 cup cream, ½ teaspoon vanilla extract, almond extract, nutmeg and salt until combined. Pour the mixture evenly over the croissants. Wrap the dish in plastic wrap and refrigerate overnight.

• Preheat the oven to 350 degrees.

Remove the plastic wrap from the dish. Bake 25 minutes, until the egg mixture is set and the croissants are golden brown.

• Meanwhile, in a bowl, use a hand mixer to beat the remaining 1 cup cream, the remaining ½ teaspoon vanilla extract and the sugar on high speed until stiff peaks form, about 5 minutes. Serve the French toast with strawberries, whipped cream and maple syrup, if desired.

BLOODY MARY

Banish boring bloodies. This complex recipe lets you keep your Zing Zang, but adds four kinds of citrus, a couple hot sauces and even a splash of oatmeal stout. – H.H. Courtesy of Tick Tock Tavern’s Tyson Blanquart 4 SERVINGS 3 cups Zing Zang Bloody Mary Mix 6 oz. Deep Eddy Ruby Red Vodka* 4 oz. Schlafly Oatmeal Stout 3 oz. orange juice 4 oz. steak sauce 3 oz. Sriracha Juice of 2 limes, plus more for rimming Juice of 1 lemon 12 dashes celery salt 12 dashes Fee Bros. celery bitters 12 dashes Tabasco 8 dashes Worcestershire sauce Rim Shot bloody mary rimming salt 12 blue cheese-stuffed olives 4 lime wedges Freshly ground black pepper to taste

• In a large pitcher, add the Zing Zang, vodka, oatmeal stout, orange juice, steak sauce, Sriracha, lime juice, lemon juice, celery salt, bitters, Tabasco and Worcestershire. Stir vigorously 30 seconds. Refrigerate at least 30 minutes, until the mixture is chilled.

• Rim 4 pint glasses with lime juice and rimming salt and fill each one-third full with fresh ice. Pour the mixture through a fine-mesh sieve into each glass. Garnish each with 3 olives and 1 lime wedge. Top with the freshly ground pepper. *Available at Randall’s Wine & Spirits, multiple locations, shoprandalls.com

WHITE CHEDDAR-BLUEBERRY FRENCH TOAST CASSEROLE Sharp white cheddar cheese adds unexpected savory notes to a traditionally sweet breakfast treat. – C.K. Adapted from a recipe by Diane Bianco 12 SERVINGS 2 cups frozen wild blueberries ½ cup sugar ¼ cup water 2 Tbsp. maple syrup 1 Tbsp. orange zest ½ tsp. cinnamon 8 eggs ¾ cup milk ½ tsp. baking powder Pinch kosher salt Pinch freshly grated nutmeg 1 loaf day-old challah bread, torn into bite-sized pieces 1½ cups shredded white cheddar • In a medium saucepan over medium heat, combine the blueberries, saucemagazine.com I SAUCE MAGAZINE I 21

Hollandaise in a flash?

Yes, you can ‌ in a blender.

Recipe on p. 23.

BAKED

EGGS

22 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

•

•

•

•

sugar, water and maple syrup.

Simmer 15 to 20 minutes, stirring frequently and smashing the berries with a spoon until they begin to break down. Remove from heat and stir in the orange zest and cinnamon. Set aside and let cool to room temperature.

Meanwhile, in a large mixing bowl, whisk together the eggs, milk, baking powder, salt and nutmeg. Set aside.

Grease a 9-by-13-inch casserole dish with nonstick spray; add the blueberry mixture and spread evenly.

Cover with the challah, then gently pour the egg mixture evenly over the bread. Sprinkle the top with the cheddar. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees.

Remove the plastic from the dish and bake 20 to 25 minutes, until the custard is set.

Turn the broiler to high, then brown the top until the cheese is bubbly and golden, about 5 minutes.

BAKED EGGS

Baked eggs add a touch of simple elegance to any brunch table. Swap the spicy sausage for a pound of roasted mushrooms for a vegetarian option. – M.N. Adapted from a recipe by Giada De Laurentiis 8 SERVINGS 2 cups cubed, good-quality white bread 2 Tbsp. extra-virgin olive oil, divided 1 lb. fiama sausage* or another spicy Italian sausage 1 medium onion, finely diced 1 10-oz. package frozen spinach, thawed and drained ½ tsp. kosher salt, plus more if desired ¼ tsp. freshly ground black pepper, plus more if desired ½ cup goat cheese 8 large eggs Chopped fresh chives, for garnish Blender Hollandaise (recipe follows) Sriracha • Preheat the oven to 400 degrees.

• Toss the bread with 1 tablespoon oil.

Arrange bread on a sheet pan in a single layer and bake until lightly golden, 8 to 10 minutes. Set aside.

Guide to the Holidays 2015

• In a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil, then add the sausage and onion. Saute until the onions are soft and the sausage is browned, 8 to 10 minutes. Add the spinach, ½ teaspoon salt and ¼ teaspoon pepper and stir to combine.

• Spread the sausage mixture into a 9-by-13-inch glass or ceramic baking dish. Crumble the goat cheese on top, arrange the bread cubes over the goat cheese and create 8 wells.

• Crack 1 egg into a ramekin to keep the yolk intact. Gently slide the egg into a well. Repeat with the remaining eggs. If desired, sprinkle the eggs with salt and pepper.

• Bake 10 to 15 minutes, until the egg whites are opaque and yolks are runny. Garnish with the chopped chives, drizzle with hollandaise and serve with Sriracha. *Available at Salume Beddu, 3467 Hampton Ave., St. Louis, 314.353.3100, salumebeddu.com

BLENDER HOLLANDAISE

Hollandaise in a flash? Yes, you can – no strenuous whisking required. For a thicker sauce, reduce or omit the water completely. – M.N. MAKES ¾ CUP 3 egg yolks 3 Tbsp. water 1½ Tbsp. lemon juice ¼ tsp. kosher salt ¼ tsp. freshly ground black pepper 1 tsp. Dijon mustard (optional) 1 tsp. Sriracha (optional) 1 stick unsalted butter • In a blender, combine the egg yolks, water, lemon juice, salt and pepper.

Add Dijon mustard or Sriracha, if desired.

• In a saucepan over medium heat, melt the butter 3 to 5 minutes, until it begins to foam. Remove from heat.

• Place the lid on the blender, removing the center cap. With the blender running on medium speed, slowly pour the melted butter into the egg yolk mixture through the center to emulsify. Serve warm over Baked Eggs or eggs Benedict. saucemagazine.com I SAUCE MAGAZINE I 23

24 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2015

Guide to the Holidays 2015

saucemagazine.com I SAUCE MAGAZINE I 25