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.
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.
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.
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
- Heat oven to 350F. Combine flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in large mixing bowl.
- Add shortening and cut with 2 knives or pastry blender until crumbly.
- Add sweet potatoes; mix well with wooden spoon. Add cream and pecans and stir just until moistened.
- 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.
- Bake 25 to 30 minutes, until golden brown. Serve hot or at room temperature.
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
- 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.
- 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.
- 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.
- 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
- Sprinkle inside of squash with olive oil; season with salt and pepper. Place flesh-side down on baking sheet lined with aluminum foil.
- 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.
- 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
- 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.
- 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.
- Toss green onions with quinoa.
- Combine cilantro, parsley and basil leaves with olive oil in a blender; season with salt and black pepper.
- 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:
We will announce the winners for today and tomorrow on Monday morning – have a fantastic weekend!