Holiday Recipes - Merry Movie Week

Chocolate Cups:

1. Get small water balloon sized balloons, blow them up
2. Melt a bunch of coating chocolate over a double boiler
3. Crush up a bunch of candy canes or get red and white sprinkles
4. Dip the balloons in the chocolate, shake off the excess
5. Pick up a handful of sprinkles or crushed candy cane, and blow onto the wet chocolate
6. Place the balloons chocolate side down on a parchment and refrigerate
7. When they're hard, pop the balloons

Mousse:

1. Heat half the cream
2. Pour over white chocolate
3. Add extract
4. Wait 10 minutes, and then whip other half of the cream
5. Add food coloring
6. Gently fold whipped cream and ganache together and refrigerate
7. For White chocolate mousse, use the same recipe minus the extract and food coloring

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Directions:
1. In a blender on low, whip the eggs until smooth
2. Add the sugar and beat it until the mixture is thick
3. While it’s still whipping, slowly pour in the alcohol
4. Continue to pour in the milk and cream while the blender is still on
5. Refrigerate the mixture overnight
6. Serve with freshly grated nutmeg

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Directions for Ham

1. Make the Maple Glaze: Combine mustard, honey, olive oil, black pepper, maple syrup and coconut palm sugar. Mix until well blended. (If coconut sugar isn’t available, you can use brown sugar instead.) Refrigerate until use (up to 4 days).

2. At 6 (or more) hours before serving time, score the top of the ham about 1/2 inch deep and 1 inch apart in both directions, so you have a pattern of tiny squares.

3. Place the ham in the slow cooker. Brush 1 cup of the maple glaze over the top and sides of
the ham. Nudge the glaze into the cuts made by the scoring. Set aside the remainder of the
glaze.

4. Turn on the slow cooker, on Low setting, for 4 hours. At 4 hours check the temperature of
the ham with a meat thermometer. It should have an internal temperature of at least 140F. If
it does not, continue cooking.

5. When the ham has reached an internal temperature of 140F, turn the slow cooker to “Keep Warm” and leave the ham in the slow cooker until 40 minutes before serving time.

40 minutes before serving

1. Heat oven to 450F.

2. Transfer ham from slow cooker to a roasting dish/pan. Brush the remainder of the maple
glaze over the top of the ham, again nudging into the cuts made by scoring.

3. Place the ham, uncovered, in the fully heated 450F oven for 15 minutes. After 10 minutes I
suggest you check it every minute or two… You want the glaze to be beautifully deeply
caramelized and lusciously bubbly; and there’s a fine line between deeply caramelized and
burned.

4. Remove your ham from the oven. Allow it to rest 10 minutes before slicing and serving.
Then enjoy watching your guests, even the ones who say they don’t really care for ham,
watch them eat this up. Leftovers are indeed a rarity with this recipe!

Directions for Carrots

1. Scrub carrots well, trim off at both ends, leave peel on. Cut each carrot into quarters lenghwise, then cut in half cross-wise. If any of the carrots are extra big or oddly shaped, adjust how you cut them so all carrot pieces are roughly the same size so they’ll cook at about the same rate.

2. Place carrots in a large saucepan along with the garlic, butter and pepper. Pour in just enough water to barely cover the carrots.

3. Cover pan and cook over medium heat until carrots are tender.

4. Remove cover and boil over high heat until water has boiled down to a glaze. (about 5 minutes.) Watch closely and stir so it doesn’t burn.

Serves 6 - 8

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Directions for Doughnuts

1. Defrost Dough And Allow To Prove According To Packet Instructions

2. Use 1 Inch Biscuit Cutter To Make Doughnut Shapes

3. Wrap Dough Around Two Chocolate Pastels Until Fully Covered

4. Put Cutter Over Dough One More Time To Get Uniform Shape

5. Fry For 2 Mins

Directions for Glaze

1. Mix Milk With Sugar And Add Spices

2. Roll Hot Doughnut Holes In Glaze Then Sprinkle Glitter And Leave To Set

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Directions

1) Pre-heat your oven to 350°F (180oC) Grease and line a deep 6” cake tin. You can also use 2 x 8" or 9" pans.

To make the White Cake:

1) In a medium bowl, sift together the cake flour, baking powder and salt and set aside.
2) In a separate jug, combine the milk and egg whites and set aside.
3) In the bowl of your stand mixer, add the butter and sugar and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy.
4) Reduce the mixer's speed to slow and add ½ of the flour and ½ your milk mix. Mix until just combined into the butter mix. Repeat with the remaining flour and milk. Take care not to over mix as it will toughen your cake.
5) Pour the batter into your prepared cake tins. Bake for 60-70 minutes until the centers of the cake is firm and it is golden brown.
6) Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.

To make the Cream Cheese Frosting:

1) In a large bowl, using an electric mixer on medium-high speed beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy. Chill until needed.

To assemble the cake:
1) Level and divide the layers in your cake with a serrated knife. Spread raspberry and the frosting on the layers of the cake.
2) Next do the crumb layer, a thin layer of frosting all around the cake to gather any loose crumbs. Chill the cake until the icing is firm (roughly 30 minutes). Then frost the cake again with the remaining frosting. Smooth the remaining frosting over the cake with an offset spatula until it is level and smooth.
3) Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake. Carefully move your cake to your serving platter.

Decorating the Cake:
1) Add your favorite Christmas decorations on top of the cake and place a glass bowl over them to create the snow globe. For an added touch sprinkle some more coconut on top of the bowl and place a red bow on top.
2) The cake is best eaten within 2 days. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

Notes
You can buy glass bowls in arts and craft stores and garden centers

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Directions for Sea Bass

1) Heat the oven to 400 degrees. Line a baking sheet with parchment or aluminum foil for easy cleanup.
2) Whisk the egg whites and water in a large bowl until very frothy and about doubled in volume. Pour in the salt and mix well with your hands. You are going for something the consistency of wet sand; if your crust seems dry, add a few tablespoons of water.
3) Pat out 1 cup of the crust mix on the baking sheet, into the size and shape of your fish. Set the fish on top and cover with the remaining crust mix. Wet your hands and pat the crust all over, smoothing it out and making sure the fish is completely sealed.
4) Roast small fish for 30 minutes, large fish for 35 minutes.
5) Remove the fish from the oven and crack the crust along the sides with the back of a big spoon. Lift the crust up off the fish—carefully, because it will be hot.
6) Let the fish cool a few minutes, then peel off the skin. Slide the top fillets off the bones and divide them between two plates. Grab the tail and lift up the bones. Brush or spoon any crust away from the sides of the remaining fillets, then lift then from the bottom crust and invert then onto a cutting board. Peel off the skin and divide the fillets between your two plates.
7) Sprinkle with oil and chopped herbs. Serve with lemon wedges or a butter sauce.

Directions for the Crostini

1) In a large stainless sauté pan over medium high heat add the entire contents of the canned sardines and the jarred tuna. With a wooden spoon start to break up the fish into chunks. Stir in the sun dried tomatoes and the capers.
2) Incorporate all of the spinach into the warm mixture. The spinach will absorb all of the oil…add more extra virgin olive oil if you need to. When everything is hot and melted you are ready.
3) Mound the warm mixture on to a toasted crostini. Top each one with a sliced hard cooked egg and enjoy.

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Directions for Pork Shanks

1) If crisping pork shanks directly from the braise, preheat the oven to 400 degrees. Place shanks standing upright on flat bone side on a sheet tray. Allow to crisp for 10 – 15 minutes.

2) If heating from cold start at 325 for 20 minutes and turn up to 400 until golden brown and crispy, about 10 - 15 minutes. Serve with mushroom mole and top with pickled fresnos.

Directions for Pork Brine

1) In a medium sauce pot toast spices until fragrant. Add all other ingredients, except ice and heat until salt and sugar are dissolved.

2) Let sit for 15 minutes.

3) Pour over ice into a large container. Allow to fully cool before adding pork shanks. Brine for 12 hours.

Directions for Braise

1) Preheat oven to 275 degrees

2) Heat all ingredients in a deep pan or dutch oven on stove over low heat. Wrap in foil and fit with a lid or wrap in plastic wrap and then foil if the dish does not have a lid. Place in oven and braise for 3.5 hours. Gently remove shanks from braise and allow to cool fully before frying.

Directions for the Mushroom Mole

1) Begin by removing seeds and stems of the chili’s and soak them in 4 cups of warm water. Put to the side for later.

2) In a sauce pot sweat the onions and garlic, seasoning them with a little salt. Once sweated add white wine and cook until all wine is evaporated. In two stages add the mushrooms, seasoning both times, cook until water has evaporated. Add the chili’s along with a cup of the water they were soaking in. Simmer for 15 minutes or until the vegetables are tender.

3) In a blender buzz everything with the room temp butter until a smooth sauce forms. Season with salt.

Directions for Pickled Fresnos

Bring vinegar, salt and sugar to a boil. Pour over sliced peppers and allow to come to room temperature.

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Prime Rib Christmas Dinner

Course:

Dinner

Seasonal Event:

Christmas

Chef David Codney of The Belvedere at the Beverly Hills' Peninsula Hotel is making one of his favorite dishes with homemade horseradish cream.

Directions for Horseradish Cream

Mix everything in a bowl using a whisky. Add chives last and adjust seasoning to taste.

Directions for the Potatoes

1) Place cast iron skillet on low heat with olive oil and Sautee potatoes until tender but not fully cooked, roughly 8 – 10 minutes.

2) Turn up heat to medium high. Add salt, pepper, butter and cook potatoes until butter turns golden and foamy. Add garlic and cook for one more minute.

3) Remove from heat. Add parsley and more salt if needed. Toss in bowl. Serve.

Directions for Au Jus

Once the rib is fully cooked drain the drippings into a small jar. Sautee the onion and garlic until translucent. Add fresh chopped rosemary and stir for one more minute. Add one tablespoon of flour and add the fat from the drippings that has separated from the jus. Once the flour and the fat have been cooked for another minute add the jus and bring to a simmer. Season with salt and cook for 10 min on low.

Directions for Prime Rib

1) Pull the rib out of the refrigerator 2 hours before you plan on cooking the roast. Figure 10 ounces raw weight per person. Right before you sear in a cast iron pan season liberally with salt and pepper. Sear hard until dark brown on all sides. This is the most important step. Place in a 250 degree oven until desired temp has been reached. Let rest for 20 min before you cut.

2) Insert meat thermometer into the thicket part of the rib. Place in a 250 degree oven until desired temp has been reached. (As above, Well done = 145+, Medium well = 133, Medium = 123, Medium rare = 115, Rare = 105 – for prime rib, I always do medium rare, I pull it at 108 and let it rest because it continues cooking.) Let rest for 20 min before you cut.

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Directions

Sauté until cooked down and releasing its liquid. Add liquor at the end and continue cooking briefly until fruit is caramelized. Let cool slightly before placing on top of Cheesecake and garnish as desired

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1. Buy your duck 2 days before you are cooking so it defrosts in the fridge
2. Wash the duck and dry it
3. Rub the dry herb blend inside and all over the

• Stuff the duck with the stuffing and any leftover place in a separate pan to be baked
• Tie the legs of the duck and place in a roasting pan with some cut celery, onions underneath
• Place in oven for 1 hour and then lower the temp to 300 for about 45-1 hour more
  • 30 minutes per pound for cooking suggested.
  • Internal temp needs to be at least 160
• After cooked take out and let rest for about 7-10 minutes

While the duck is in the oven soak the whole figs in 1 cups of balsamic vinegar. After the duck is cooked drain the figs out of the vinegar.

Sauté 1 tablespoon of butter with the diced shallots and after they are translucent add the figs, 1 cup of balsamic vinegar and bring to boil and add honey. Reduce for about 5 minutes and add 2 tbslp. of butter and whisk to emulsify and ready to serve.

Place Duck on a Platter and place figs around the edge and sauce on top of the figs.

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Directions

1) Line a 9x12 pan with parchment paper.

2) Melt the dark chocolate

3) Use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.

4) Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or use a spatula to spread the chocolate.

5) Spread the chocolate until it is 1/3 inch thick

6) Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness.

7) It's best to do this step while the dark chocolate is still very soft -- the layers stick together better if the dark chocolate has not hardened

8) Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.

9) Crush your topping using a hammer or meat tenderizer

10) Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrigerator if you live in a warm/humid climate.

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Prep for the Filet
• Trim the filet removing all the silver-skin & season well with the Chef Brik “Honey & Worcestershire” Rub
• Heat a heavy bottom sauté pan over high heat & drizzle in the olive oil
• When the oil is hot & smoking, start to sear the filet on all sides
• Remove from pan, set aside on a plate & brush the mustard all around the filet while the beef is still hot

Prep for the Mushroom Duxelles
• Place the mushrooms, garlic & shallots in a food processor, season with salt & pepper
• Process into a fine paste, scraping down the sides making sure it’s all blended evenly
• Take a large non-stick pan & heat it over medium high heat (NO OIL, PAN MUST BE DRY)
• Add the mushroom duxelles into the pan
• Cook down the duxelles for 5 mins & add the thyme leaves & nutmeg. Continue to cook over a high heat, stirring occasionally
• Duxelles must be completely moisture free & intensified with flavor. The mixture should adhere easily
• Add chopped parsley & mix in all together
• Spread out on a sheet pan or plate to cool down

Assembling the Beef Wellington
• On your cutting board or large enough clean surface, take a large piece of plastic wrap & lay it flat
• Start to lay down the prosciutto on the plastic wrap overlapping them slightly to form a rough rectangular shape, large enough to envelop the beef fillet. Make sure that there are no gaps within the prosciutto
• Season the prosciutto with fresh cracked pepper & spread the chilled duxelles mixture leaving an inch gap from the edges
• Lay the filet mignon on top of the duxelles layer
• While keeping a tight hold of the plastic wrap from the outside bottom edges, carefully roll the prosciutto & the duxelles mixture over the beef into a tight barrel like shape
• Twist the ends of the plastic wrap to secure it nice & tight
• Place in the refrigerate for 15 mins to let it rest & firm up
• Roll out a store bought puff pastry on a lightly floured surface to a large rectangle, just under a 1⁄4 inch
• Unwrap the beef & place it in the middle of the puff pastry, leaving a large enough rectangle to wrap around the beef, & brush the tip part of the inside of the puff pastry to help seal in the beef
• Roll the pastry around the beef, like a burrito, & then press the edges to seal it
• Pinch the pastry at the ends to seal & trim off any excess
• Wrap the beef wellington tightly in plastic wrap & chill for an additional 10 minutes, or overnight if you are preparing ahead

Cooking the Beef Wellington
• Preheat the oven to 375°F
• Unwrap the beef wellington from the plastic wrap & bush it with egg wash
• Lightly score the pastry, without puncturing it, at around 1⁄2 inch intervals with the back of a small knife or butter knife for a decorative effect (this step is only if you desire to, but not necessary)
• Place the beef wellington on a baking tray, lightly sprinkle with coarse salt & bake for roughly 35 minutes
o NOTE: If the pastry appears to be browning too quickly, lower the temperature to 350°F
• Once it’s finished cooking, let it rest in a warm place for about 15 minutes before cutting into 1⁄2 - 2 inch thick slices to serve

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Directions

1) Preheat the oven to 350F. Grease an 8x8-inch metal baking pan. Line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan)

2) In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

3) Add the oil, milk, vanilla and egg. Whisk until well combined.

4) Pour the batter into the prepared pan and spread evenly.

5) Bake until a wooden pick inserted in the center comes out mostly clean, 20 to 25 minutes.

6) Let the brownies cool in the pan, then cut into rectangles with 2”x3” cutter.

7) Place the pretzels, candy eyes and red M&Ms onto the rectangles and serve!

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Directions

1) Preheat oven to 400°F.

2) Toss the beef with the flour, salt and pepper to coat evenly in a bowl. Set an electric pressure cooker to “brown/saute" and heat the canola oil. Brown half the beef on all sides, 3 to 4 minutes. Set aside. Repeat with the remaining beef.

3) Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, peas, tomato paste, stock and thyme and stir to combine. Cover and cook on "high" for 25 minutes.

4) Release the pressure. (If the liquid is too thin, transfer the beef and vegetables to a baking dish, set the pressure cooker to "brown" and cook until the liquid is reduced to the desired consistency) Pour the liquid over the beef and vegetables in a 2 quart baking dish.

5) Top with potatoes, overlapping slices. Season potatoes with salt and pepper and brush with butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

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Directions for Pie Crust

1) In a food processor, combine flour, salt, and sugar. Pulse to combine. Add shortening and butter and pulse 6 times until mixture resembles coarse meal (if necessary, add up to 1/4 cup of water, 1 tablespoon at a time). To ensure a flaky crust, do not over-process.

2) Transfer half of the dough onto a piece of plastic wrap. Shape dough into a 3/4 inch thick and wrap tightly in plastic.

3) Refrigerate for at least an hour and up to 2 days before rolling out. Repeat with remaining dough. Makes 2 disks.

4) Using a pairing knife, trim dough to a 1-inch overhang and fold under to form a rim. Crimp edges with fingertips and transfer pie shells to refrigerator to chill.

Directions for Pie Filling

1) Preheat oven to 425 degrees. Place butter in a medium saucepan over low heat until it is golden brown. Set aside.

In a large bowl, whisk together corn syrups. Add eggs, honey, sugar, lemon juice, vanilla and salt (in that order).

2) Incorporate butter and mix well. Scatter pecans evenly over bottom of crust, then pour in mixture.

3) Bake for 10 minutes, then lower temperature to 325 degrees and bake for approximately 40 more minutes, or until crust is golden and filling is set.

4) Remove from oven and let pie cool completely, 5 to 6 hours. Serve with whipped cream. Enjoy!

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