Holiday Recipes By Chef Robert Darrah From Legacy Retirement Communities
Holiday Cocktail Meatballs
2 lbs lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 tsp freshly ground black pepper
1. Heat oven to 375 degrees F.
2. Mix pork, water, soy sauce & pepper in large bowl.
3. Shape into 3/4 inch balls (mixture will be soft and balls will not be perfectly round)
4. Arrange closely together in a single layer on ungreased shallow baking pan.
5. Bake for 20-30 minutes. 6. Remove from pan and serve immediately with dipping sauces like your favorite salad dressings, bbq sauce, honey mustard, the options are endless!
Whiskey Cheese Fondue
1 lb extra sharp cheddar cheese, shredded
1/2 lb Monterey Jack cheese, shredded
2 tablespoons cornstarch
2 cloves garlic halved
1 cup dry white wine
3 tablespoons of your favorite whiskey
1 tsp salt
1 tsp pepper
1. In a bowl toss the cheeses with the cornstarch.
2. Rub the garlic cloves on the inside of a saucepan, then discard.
3. Add wine to the saucepan & bring to a simmer.
4. Add the cheese slowly in four batches, whisking constantly over moderate heat & letting it melt completely between additions.
5. Add the whiskey and stir just until the fondue begins to bubble, approx 3 minutes.
6. Season with the salt & pepper & serve hot with bread, breadsticks or carrots.
Artichoke & Spinach Dip
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
16 ounces marinated artichokes, drained & coarsely chopped
1/4 cup dry white wine
2 packages (10 ounce) frozen chopped spinach, thawed & squeeze dry
12 ounces cream cheese (room temperature)
1/2 cup grated Parmesan cheese
1 tsp lemon juice
1 tablespoon Tabasco sauce
1. In large skillet, heat olive oil until shimmering.
2. Add chopped onion & garlic & cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add artichokes & cook, stirring occasionally, until lightly browned in spots, again for about 5 min.
4. Add wine & cook until nearly evaporated.
5. Add spinach & cook, stirring for 1 minute.
6. Add cream cheese, Parmesan cheese & lemon juice & Tabasco.
7. Cook, stirring until the dip is creamy, about 2 minutes. Serve with chips.
Holiday Apricot Brisket
1 Beef Brisket (5 lb)
1 jar (12 oz) apricot preserves
1 bottle (10oz) A-1 Original Steak Sauce
1 cup ketchup
1/2 cup firmly packed brown sugar
2 large onions, sliced, separated into 1/4 inch thick rings
1. Preheat oven to 350 F.
2. Place meat into roasting pan.
3. Mix preserves, steak sauce, ketchup & sugar in large bowl until well blended. Add onions & toss to coat.
4. Pour mixture evenly over meat.
5. Cover with foil; pierce foil in several places with knife or fork to vent.
6. Bake 3 1/2 – 4 hours or until meat is tender. Let stand, covered 10 min prior to slicing.
7. Serve with meat drippings or use drippings to make a savory gravy. (Apricot can be substituted with your favorite flavor)
Cornish Game Hen
1 cup teriyaki glaze (not sauce)
1 cup orange juice
4 green onions, finely chopped
2 tablespoons grated orange peel
1 tablespoon peeled minced ginger
4 Cornish game hens
2/3 cup canned low-sodium chicken broth
1 tsp salt
1 tsp pepper
1. Whisk first five ingredients in bowl to blend for marinade.
2. Place hens in plastic bag.
3. Add 1 cup marinade & seal bag.
4. Let hens marinate 1 hour at room temperature or refrigerate for 3 hours, turning the bag occasionally.
5. Reserve remaining marinade.
6. Preheat oven to 400 F.
7. Place wire rack on a large rimmed baking sheet.
8. Arrange hens on rack & drizzle with marinade from bag. Roast hens until cooked through & brown, basting occasionally with reserved marinade from bowl, about 1 hour.
9. Transfer hens to serving platter.
10. Scrape juices into pan; add broth & any remaining marinade.
11. Bring sauce to boil.
12. Season with salt & pepper & spoon over hens.
Eye of Pork
2 pork eye fillets, 2-3 lbs
3/4 cup balsamic vinegar
3/4 cup olive oil
1 tsp dried thyme
1 tsp paprika
1 tsp salt
1 tsp pepper
1. Preheat grill or oven to 350 degrees.
2. Rub balsamic vinegar into each fillet.
3. Drizzle olive oil over each fillet.
4 . Rub dried thyme & paprika into meat & sprinkle salt & pepper on each fillet.
5. Grill or bake uncovered approximately 30 minutes or until thermometer registers 155 degrees. Allow meat to rest for 20 minutes before carving.
1. Spray saucepan with non-stick cooking spray.
2. Pour chocolate syrup into sauce pan & heat on low.
3. Cut pound cake into bite sized cubes.
4. Slice melons, bananas & sectioned oranges on platter with soup cup in center.
5. When warm, transfer chocolate to cup & serve with toothpicks.
Five Minute Fruit Tarts
1 packaged precooked tart shells
3 cans assorted fruit pie filling
1 small bag confectioner’s sugar
1 tub cool whip
1 bottle Hershey’s chocolate syrup
1. Preheat over to 300 degrees.
2. Fill tarts with assorted fruit toppings.
3. Arrange tarts on cookie sheet & place in oven for 3-5 minutes.
4. Remove from oven, let stand for 2-3 minutes.
5. On small dessert plate, drizzle chocolate onto the plate in a zig zag pattern covering the plate.
6. Place tart on plate, top with a dollop of whipped cream & dust with confectioner’s sugar.
2 cups peeled, sliced tart apples
2 cups granola cereal
1 tsp. cinnamon
1/4 cup honey
2 Tbsp. melted butter
1. Spray inside crock pot with non-stick cooking spray. 2. Combine apples, cereal & cinnamon in crockpot and mix well.
3. Stir together honey & butter & drizzle over apple mixture.
4. Mix GENTLY.
5. Cover crockpot and cook on low 5-7 hours until apples are tender. Serve with fruit yogurt for a refreshing change from ice cream!