More holiday must-haves: roll top chafers + some holiday recipe ideas

First off, congrats to the winner of the Fusion triple well warmers in yesterday’s giveaway: Paula L. of Martin, TN!

Today’s giveaway prize is another great piece for holiday catering – a roll-top chafer from Browne-Halco.

Central Restaurant Products

Its a full-size 8 Qt. chafer, stainless steel with mirror finish. Gold tone handles on cover and sides of frame. It comes with a water pan, 2-1/2″ deep food pan and two fuel holders. (It also fits standard chafer storage boxes.

And, if you’re wondering what to put in that chafer you might win, R&I has some great side dish ideas that also happen to travel well – perfect!

Caramelized Brussels Sprouts
Yield: 4 servings

  • Extra-virgin olive oil 1 Tbsp.
  • Brussels sprouts, blanched, halved 1 1/2 lbs.
  • Prosciutto, thinly sliced and jullienned 2 oz.
  • Garlic, sliced thinly 2 cloves
  • Red wine vinegar 2 Tbsp.
  • Salt to taste
  • Black pepper to taste

In a sauté pan, warm oil. Add Brussels sprouts and prosciutto; sauté 3 minutes or until slightly caramelized. Add garlic, sauté 1 minute more. Pour in red-wine vinegar; season with a pinch of salt and pepper to taste. Serve immediately or at room temperature.

Sweet-Potato Biscuits
Yield: 2 dozen

  • Flour 5 cups
  • Light brown sugar 1 cup
  • Baking powder 2 Tbsp.
  • Cinnamon 1½ tsp.
  • Salt 1 tsp.
  • Ground ginger 1 tsp.
  • Ground allspice ½ tsp.
  • Vegetable shortening 1 cup
  • Mashed sweet potatoes, cooled 2 cups
  • Heavy cream 1 cup
  • Pecans, coarsely chopped ½ cup
  1. Heat oven to 350F. Combine flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl.
  2. Add shortening and cut with 2 knives or pastry blender until crumbly.
  3. Add sweet potatoes; mix well with wooden spoon. Add cream and pecans and stir just until moistened.
  4. Turn dough out onto a lightly floured surface. Roll out to 1½-inch thickness. Cut with 2-inch floured biscuit cutter. Place biscuits 1-in. apart on ungreased baking sheets.
  5. Bake 25 to 30 minutes, until golden brown. Serve hot or at room temperature.


Cauliflower Gratin

Yield: 8 servings

  • Cauliflower florets, cut into bite-sized pieces 1 3/4 lb.
  • Chestnuts, roasted, peeled, diced 12
  • Heavy cream 4 cups
  • Grated Parmesan cheese 3/4 cup
  • Chopped fresh thyme 1/2 tsp.
  • Kosher salt 1 1/2 tsp.
  • Black pepper 1/2 tsp.
  • Black truffle oil (optional) 1-2 tsp.
  • Herbed breadcrumbs about 1 1/2 cups
  1. In a stockpot, combine cauliflower, chestnuts and cream. Bring to a boil, reduce heat to low, simmer for 10-12 minutes or until cauliflower is tender. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool.
  2. Add Parmesan and thyme to the cream, return to a boil. Reduce heat to medium-low, simmer until cream mixture is reduced by half and has thickened, about 20 minutes.
  3. Return cauliflower and chestnuts to the cream mixture; season with salt and pepper and drizzle in truffle oil (if using). Spoon cauliflower mixture into 8 (8-oz.) ramekins. Top each ramekin with 3 Tbsp. breadcrumbs.
  4. Place ramekins in the oven, bake 4-5 minutes at 400F or until topping is golden and sides are bubbly.

Spaghetti Squash in Sage Brown Butter
Yield: 4 servings

  • Spaghetti squash, split lengthwise, seeds removed 1
  • Extra-virgin olive oil 2 Tbsp.
  • Salt and freshly cracked black pepper to taste
  • Unsalted butter 2 Tbsp.
  • Fresh sage leaves, whole 5
  • Juice of two lemons
  1. Sprinkle inside of squash with olive oil; season with salt and pepper. Place flesh-side down on baking sheet lined with aluminum foil.
  2. Bake at 400F until squash is easily pierced with a knife and can be easily picked out of the skin with a fork for a spaghetti-like shape and texture.
  3. Place butter in a cold saucepan; bring to medium-high heat, allowing butter to start turning nutty and brown. Add sage; cook slightly. Add squash; cook until nicely browned. Season with salt, pepper and lemon juice.

Chilean Quinoa with Fresh Herbs
Yield: 4 cups

  • Quinoa 2 cups
  • Salt To taste
  • Green onions, finely chopped 1 bunch
  • Cilantro leaves 1 cup
  • Parsley leaves 1 cup
  • Basil leaves 1 cup
  • Extra-virgin olive oil 3 Tbsp. and to taste
  • Black pepper, ground To taste
  1. In a medium saucepan, soak quinoa in hot water for 5 minutes. Rinse quinoa in a colander with fresh water until the water runs clear.
  2. Bring a medium saucepan of water to a boil and season generously with salt. Add quinoa and boil until grains begin to split open, about 5 to 8 minutes; strain and transfer to a bowl.
  3. Toss green onions with quinoa.
  4. Combine cilantro, parsley and basil leaves with olive oil in a blender; season with salt and black pepper.
  5. Toss blended herb mixture with quinoa; season with salt, black pepper and olive oil to taste. Serve hot or cold.

Tomorrow is the last day you can enter to win!

The prize is awesome – a Radiance Hot Plate:

Central Restaurant Products

We will announce the winners for today and tomorrow on Monday morning – have a fantastic weekend!

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