Chef’s Corner Recipes
Spring is for Celebrating…
Love to entertain, but hate the planning and prep? We have your back! We’ve put together an amazing dinner menu for this Easter Holiday that is bound to impress your guests. Save room for dessert! ______________________________________________________________________
Easy Cranberry Margaritas
You can use fresh cranberries, limes (wedges, slices, curls, you name it!), ice (cubed, crushed, blended), or whatever your cranberry-margarita-loving-heart desires.
1 1/2 cups cranberry juice (I recommend using a brand that is 100% juice)
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup orange-flavored liqueur, (such as Cointreau or Triple Sec)
Instructions: Stir all ingredients together until blended. Serve over ice in sugar- or salt-rimmed glasses, garnished with fresh cranberries and lime wedges if desired.
Apple Cider Mimosas are simple, delicious and perfect for fall! You deserve such a fun and bubbly treat once in a while. Thanksgiving is the perfect time for this Apple Cider Cocktail, especially one as easy and tasty as this. I love a good mimosa recipe, and this is my favorite one for the holidays!
1/2 cup Apple Cider
1/4 cup Champagne
Gold and Silver sprinkles for rim of glass (optional)
Apple slices for garnish (optional)
Dip the top of each champagne glass into water and then dip in the sprinkles to coat.
Pour each champagne glass 1/2-3/4 full with apple cider.
Top with champagne ______________________________________________________________________________________
2 (8-rib) lamb rib roasts (2 1/2 lb. each), trimmed
1 tablespoon red curry powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
Roasted Grapes and Cranberries
5 tablespoons olive oil
2 tablespoons honey
Garnish: fresh sorrel sprigs
Step 1 – Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
Step 2 – Meanwhile, prepare Roasted Grapes and Cranberries as directed.
Step 3 – Cook lamb in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium heat 6 to 7 minutes, turning often to brown tops and sides. Place lamb, meat sides up, in skillet. Stir together honey and remaining 4 Tbsp. olive oil; brush mixture on tops and sides of lamb.
Step 4 – Bake at 425° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 130°. Remove lamb from oven; let stand 10 minutes. Cut into chops, and serve with Roasted Grapes and Cranberries. Garnish, if desired.
Baked Ham with Brown Sugar-Citrus Glaze
1 1/2 cups packed dark brown sugar
3/4 cup orange marmalade
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh orange juice (from 2 large oranges), divided
1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half
Assorted citrus (such as tangerines, blood oranges, and kumquats), for garnish
Step 1 – Preheat oven to 350°F. Line a baking pan with heavy-duty aluminum foil. Stir together brown sugar, marmalade, salt, pepper, and 1/2 cup of the orange juice in a small bowl.
Step 2 – Place ham sideways in prepared pan. Brush with 1/4 cup of the brown sugar glaze, gently pushing glaze in between slices using your hands or a brush. Turn ham over, and repeat process with an additional 1/4 cup of the glaze.
Step 3 – Turn ham cut side down in pan. Pour remaining 1/2 cup orange juice into bottom of pan. Cover tightly with aluminum foil.
Step 4 – Bake in preheated oven 1 1/2 hours. Uncover ham, and brush evenly with 1/3 cup of the glaze. Bake an additional 15 minutes. Brush with an additional 1/3 cup of the glaze.
Bake until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven. Brush ham with remaining glaze and pan drippings. Let stand 15 minutes. Garnish ham with whole and sliced citrus.
2 pounds fresh asparagus
8 bacon slices
3 cups sliced shiitake mushrooms (about 7 oz.)
1/4 cup chopped shallots
1/8 to 1/4 tsp dried crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Step 1 – Snap off and discard tough ends of asparagus. Cut asparagus into 1 1/2- inch pieces. Cook asparagus in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Step 2 – Cook bacon in a large skillet over medium-low heat until crisp; remove bacon, and drain on paper towels, reserving 1 1/2 Tbsp. drippings in skillet. Discard remaining drippings. Crumble bacon.
Step 3 – Sauté mushrooms and shallots in hot drippings over medium-high heat 5 minutes or until shallots are tender. Add asparagus and crushed red pepper; sauté 1 to 2 minutes or until thoroughly heated. Stir in crumbled bacon, 1/2 tsp. black pepper, and 1/4 tsp. salt.
Kentucky Bourbon Pie
If you love chocolate and pecans, you’ll love this dessert .
1/2 (14.1-oz.) pkg. refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup miniature semisweet chocolate chips
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs, lightly beaten
1/4 cup (2 oz.) unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons (1 oz.) bourbon
2 teaspoons vanilla extract
1/2 teaspoon table salt
Whipped cream and chocolate shavings
Directions: Preheat oven to 325°F.
Step 1 – Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over piecrust.
Step 2 – Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
Step 3 – Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
Step 4 – Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45 to 50 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.