Local Wine Co's Blog

Holiday Recipes from Local by cdbakunas
December 17, 2012, 2:22 pm
Filed under: Deliciousness, Food and Drink | Tags: , , , , , , ,

Don’t know about  you but around the holidays we are kicking ass and cooking in the kitchen, a lot. For most of us our lives revolve around food, wine, all things delicious and sharing with our friends and family. Thus we wanted to share with you a couple of our favorite recipes for the holiday time of year.

Braised Monkfish. Now don’t be afraid of this recipe because of the enormous quantity of cream and butter. Remember, fat is good for your body, especially healthy fats like organic, non pasteurized milk and butter.

RECIPE: 4 pieces of Monkfish (6oz), season with salt and pepper. Place to the side.

Butter Sauce: 8 ounces of organic cream, 2lbs of organic butter (if you have a farm that you can get non-pastuerized milk products that is the best), 8 ounces of water. Let your butter warm to room temperature. Combine cream and water, bring to a boil, then whisk in your butter. Emulsify in a blender and keep warm in the oven. We’ll come right back to this. TIP: A Dutch Oven works great for braising the monkfish.

Prepare your vegetables prior to braising the monk fish. We recommend seasonal vegetables. Brussel sprouts peak from September to February and are fantastic with this dish. Here’s my favorite winter time way to make brussel sprouts.

Shaved Brussel Sprouts:  1lb brussel sprouts, 1/2 lb pancetta, 1 T olive oil. Shave the brussel sprouts into very thin slices using a mandoline. Prep your pancetta by cutting 1/4″ long strips and sear in a pot for about 5 minutes with olive oil until the edges are crispy. Add the shaved brussel sprouts and continue to stir until tender. Don’t over cook the sprouts, otherwise they’ll lose texture and color. Serve hot.

Take your four pieces of monkfish (that has been seasoned) and put into the Dutch oven that is holding your cream/butter/water emulsion. Cook the monkfish for 12-14 minutes.

To serve use a large, flat boil. Spoon in a small mound of your brussel sprout/pancetta while it is hot and spoon a few table spoons of your cream/butter/water emulsion from the Dutch oven and pour over the sprouts. Season with salt and pepper to taste. In each bowl place one piece of monkfish over the brussel sprouts and garnish with finely zested meyer lemon. Voila!

Best Lentils Ever. My mom used to make all sorts of beans and lentils from scratch and it all sucked. Sorry mom, hope you never read this. I came across an Italian lentils recipe that we’ve modified over the years. Add any type of meat if you want this to become a main course. I recommend braised meats, especially pork belly, or savory sausages.

RECIPE: 8oz dried lentils, 2 cloves of garlic, fresh sage leaves or rosemary sprig, 1/4 cup EVOO, 1/4 cup red wine vinegar, 3 carrots, 1/2 onion, 2 celery stalks.

Pour 6 cups of water into a sauce pan and bring to a boil. Add a pinch of salt. Next add the lentils, herbs and garlic. Cook for about 20minutes until the lentils are tender but remain firm. Strain and place on the side.

In another saucepan we are going to saute a mirepoix. Rough cut the carrots, onion and celery then in a food processor chop until the mirepoix is finely chopped. Add 1T olive oil and saute the processed mirepoix until browned slightly.

In a large bowl combine sauteed mirepoix and lentils, add olive oil and red wine vinegar and toss with sea salt (Maldon is my preferred) and fresh cracked black pepper. Best lentils ever.

Homemade Eggnog. What’s better than eggnog and whiskey when the temperature has dropped to freezing, the kids are in bed, the Christmas tree lights are on and you and yours can quietly snuggle on the couch? Don’t buy that store made eggnog crap, it is highly processed, filled with preservatives and overloaded with refined sugar. This is a quick and simple recipe.

Four eggs (separate yolk from whites), 1/3 cup evaporated cane sugar (+1T cane sugar, keep to the side), 1 pint of whole milk, 1 cup of heavy cream, 1/2 teaspoon of freshly grated nutmeg.

Ok, start with the yolks and slowly whisk in 1/3 cup of sugar, then add milk, cream and nutmeg. In another bowl whisk the egg whites till you have soft peaks. Now add the 1T of evaporated cane sugar that you had put to the side and continue to whisk until you have stiff peaks. Chill the egg/milk/cream/nutmeg mixture and then slowly whisk in the egg whites. Serve at your convenience once your eggnog is chilled. Add bourbon or whiskey for the adult version.


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