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Legacy Retirement Communities Holiday Recipes

Holiday Recipes
By Chef Robert Darrah
From Legacy Retirement Communities

Appetizers:

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.

Entrees:

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.

 

Desserts:

Five Minute Chocolate Fondue

1 frozen pound cake
24 whole strawberries
6 bananas
1 cantaloupe or honeydew melon
2 oranges (sectioned)
2 (16 ounce) bottles Hershey’s chocolate syrup

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.

Crockpot Cobbler

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!

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