Chef Judi Holiday recipes picks
Now that we have reached November, the recipes are flowing, getting us all ready for Thanksgiving, Hanukah, and Christmas. And all the tastes of the season.
There will be no doubt cookie exchanges, turkey talk and open houses along with the big family meals. After 23 years of cooking Thanksgiving dinners on television, this year I have the week off. Just in time for my cooking classes and appearances before I head out for one of two Thanksgiving family events.
The most asked question is always to brine or not to brine. I prefer brining two days then rinsing and covering with cheesecloth overnight (unstuffed) before letting it rest on the counter and reasoning with Bells poultry seasoning, my favorite. But truly Thanksgiving sides are what I load up on before a plate of warm apple cake or apple pie.
May your table be filled with all the friends and family and may you have all the flavors, aromas and tastes of all things holiday.
Roasted Red and Yellow Grape tomatoes with ricotta and mint crostini’s.
2 pints vine ripe grape tomatoes
1-pint yellow tomatoes
3 TBSP fennel seeds
1 loaf baguette or favorite ciabatta prepared in oven same as above only brush bread with olive oil instead of butter. Toast on both sides using olive oil and garlic salt to season toasts.
Place tomatoes on a cookie sheet and drizzle with olive oil, fennel; seeds, kosher salt and fresh ground black pepper and 3 cloves minced garlic.
Roast 5-7 minutes until slightly blistered but not shrunk.
Remove from tray and cool
Spread slightly whipped ricotta cheese over a crostini. Top with broken mint leaves
Top with blistered tomatoes and a drizzle of olive oil, balsamic glaze and pink salt.
Cream of Asparagus and potato leek Soup
1 bunch asparagus, peeled and snapped where naturally bends
2 Tablespoons unsalted butter or truffle butter
1 shallot, minced
1 cup peeled and diced chef potatoes (thin skin)
8 ounces shitake mushrooms
1 cup chopped leek, whites only (wash well)
Kosher salt and fresh ground black pepper
4 cups chicken stock or mushroom stock
¼ cup white wine
1 cup heavy cream
Sour cream or crème fraiche
1 teaspoon Dijon mustard
Fresh snipped chives
Snap asparagus where it naturally bends. Peel stems and rinse and pat dry.
Steam or microwave for 2 minutes until tips are slightly tender.
Drop into ice bath to stop the cooking process.
Dice asparagus and set aside. (reserve a few pieces for garnish
In a large soup pan, melt butter. Add shallot and leeks, saute abut 3 minutes. Add shitake mushrooms and continue to saute. Deglaze pot with white wine. Add mushroom or chicken stock, peeled and diced potatoes and asparagus.
Simmer for about 20 minutes.
Season with Kosher salt and fresh ground black pepper
When potatoes are cooked, remove pot from heat. Cool slightly and either pour into a blender with dish towel on top to avoid splattering. You may also use an emersion blender. (My preference for soups)
Return soup to stove. Slowly add cream and simmer until heated.
Mix mustard with sour cream. Top soup with dollop and garnish with reserved chopped asparagus spears.
Mushroom, leek and fennel stuffing with boursin cheese
Brioche is having a moment. Probably the number one bread selling this year. Last year was the year of the pretzel roll. This year most burgers are being graced with this buttery bread and so is your holiday stuffing. This can easily be vegetarian by switching mushroom broth for the chicken broth. Either way it is a buttery mix of sautéed vegetables and creamy French herb cheese
Makes 8 to 10 servings
- 1 10-ounce loaf brioche (preferably day-old), cut into 1/2-inch cubes
- 2 tablespoons unsalted butter, divided, plus more for greasing dish
- 1 pound cremini mushrooms, trimmed and sliced
- Kosher salt and freshly ground pepper
- 1 medium fennel bulb, coarsely chopped (about 3 cups)
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 2 leeks (white and light-green parts only) split lengthwise and sliced (about 4 cups)
- 2 1/2 cups low-sodium chicken broth
- 4 large eggs, lightly beaten
- 1 8-ounce container boursin cheese
- 2 tablespoons chopped flat-leaf parsley
- Special equipment:
- 3-quart baking dish
- Preheat oven to 250°F. Butter a 3-quart baking dish. Place cubed bread on a rimmed baking sheet and bake until slightly dry, 10 to 15 minutes.
- Raise oven temperature to 350°F. In a large sauté pan over high heat, melt 1 tablespoon butter. Add mushrooms, and season with salt and pepper. Cook, tossing occasionally, until mushrooms have released their liquid and start to brown, 6 to 8 minutes. Scrape into a medium bowl and set aside, reserving pan.
- Return pan to medium heat and melt remaining 1 tablespoon butter. Add fennel and rosemary, and cook until fennel softens and starts to brown, about 5 minutes. Add leeks and cook until all the vegetables are very soft, about 5 minutes more. Return mushrooms to pan, add broth, and bring to a simmer. Season to taste with salt and pepper. Transfer vegetables to a large bowl and let cool slightly. Add cubed bread and eggs and toss until mixture is combined.
- Transfer bread mixture to baking dish. Bake in the center of the oven until golden brown and slightly puffed, 35 to 40 minutes (add 10 minutes if the dish has been refrigerated). Top with parsley and serve immediately.
Turkey Pan gravy
My mission was always to learn how to make perfect sauces. Shimmering and smooth and a gravy for Thanksgiving that was not too greasy, (sorry Mom)
The key is making a roux. Melted butter and Wondra flour of equal part. Melt the butter and whisk in the flour until a thick paste. Low heat cook, using whisk for ten minutes.
Remove all but ½ cup pan drippings. Add 1 ½ containers of Turkey stock and fresh thyme and heat in roasting pan. When the stock is a low boil slowly begin to whisk in the roux, whisking heavily to avoid lumps.
Add 1 teaspoon gravy master and keep whisking until thickness is desired.
Lower heat and slowly whisk in a cup of ½ and ½
Tips- if the gravy gets too thick add more hot stock.
Season with poultry seasoning, salt and pepper as needed.
From Recipes & Reflections of Chef Judi Cookbook with a new twist
A family favorite and a New England traditional cookie recipe. Save the broken ones and freeze for garnishes and cheesecake crusts.
Holiday baking can be daunting. That’s why I love cookie exchanges. Last year someone used my recipe and crumbled broken pecan toffee on the gingersnaps before baking and thus the new tradition begins.
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
6 tablespoons unsulfured molasses
1 large egg, at room temperature
granulated sugar, for rolling
1 package butter toffee pretzels or similar
Broken into pieces
In a medium bowl, whisk together the flour, baking soda, salt, ginger, allspice, pepper, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar and granulated sugar until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl. Beat in molasses and the egg. On low speed, beat in the flour mixture until just combined. Cover and refrigerate until firm, at least 1 hour.
When ready to bake, heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.
Remove the dough from refrigerator. Using a small ice cream scoop, shape the dough into 1-inch balls. Place the sanding sugar in a medium bowl and roll the cookie balls in the sugar a few at a time to completely and thoroughly coat.
Place half of the dough balls 2 inches apart on the prepared baking sheets. Using the bottom of a drinking glass, flatten the cookies until they measure about 1/4 inch thick. Top with broken butter toffee pretzels. Bake until browned, 10 to 12 minutes. Transfer to a wire rack to cool completely.
Repeat with the remaining dough balls. Store in an airtight container for up to 2 days.
Rustic Pear Cranberry Tart
I was not born with the pie making gene. While I love homemade fruit pies, no matter how many times I practice, my dough is tough. Rustic gives you the excuse if there are tears in the crust and using Pillsbury Pie crust makes it so easy. I have tried other brands but this is my preferred choice.
6-7 semi-ripe pears, peeled
¾ cup fresh cranberries
Zest of two oranges
2 tablespoons sugar
2 teaspoons cinnamon
2 TBSP. melted butter
Homemade whipped cream
(Garnish) Apple caramel butter or similar sauce
Remove roll out pie crust from wrapper and let sit room temp for 15-20 minutes. Flour you board or counter and gently press with hands or rolling pin to expand slightly. Spray baking sheet with food release spray. Place parchment paper on sheet and spray top of parchment.
Preheat oven to 375 degrees.
Toss pears and cranberries with cinnamon, sugar and orange zest.
Using a slotted spoon to avoid too much juice, place mixture towards the center of the crust and gently spread fruit mixture not to the edge.
Using your floured hands, pinch and fold the crust leaving the center uncovered.
Brush edges with melted butter. Place in preheated oven and turn temperature down to 350 degrees. Bake until edges are lightly browned.
Cool slightly and serve with homemade whipped cream and apple butter.
Root Vegetable Tartar Tartin
I loved finding my niece Joan standing over the tart eating away as if it were dessert! This now graces our table every fall and winter celebration.
Adapted from Fine Cooking
4-6 servings depending on other sides.
If you are making a turkey or goose or Prime Rib, this beautiful dish is perfect as a side. All you need is a salad and a beautiful trifle for dessert.
Do NOT stress if for whatever reason it does not invert properly- simply pop back in the pan and use the crust as a topping like a vegetarian root vegetable pie. Either way it is delicious.
1 Medium Yukon Gold Potato, peeled and sliced in ½ inch rounds
1 medium sweet potato peeled and sliced into ½ rounds
2 medium carrots peeled and sliced into ½ inch rounds’1/4 cup olive oil plus as needed
Kosher salt and fresh ground black pepper
1 Tablespoon white wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
4 ounces goat cheese
1rpie crust disc
All purpose flour for rolling
Place rack in lower third of oven and preheat to 400 degrees F.
Toss vegetables with olive oil and seasoning.
Roast in oven approx.. 30 minutes until golden around the edges and tender,
In a saucepan over medium heat, swirling occasionally cook sugar with2 TBSP water until amber color, about 6 minutes. Remove from heat and Add vinegar And a pinch of salt swirl to combine.
Quickly pour amber caramel into 9 inch cake pan, tilt and rotate bottom to evenly coast bottom
Scatter rosemary and sage over the top
Arrange vegetables tight together in single layers Use smaller PIECES TO FILL IN HOLES. SCATTER ONIONS AND GOAT CHEESE OVER THE VEGGIES.
ROLL OUT 1 pie crust disc on floured table
Drape over veggies tucking crust into pan. Prick dough all over to release steam with a fork. Bake about 20 minutes. reduce temp to 350 ands bake until brown about 2o minutes.
Let rest 5 minutes before inverting onto a large pan.
Salted Matzah “Crack”
Servings: 35 2-inch squares
Total Time: 1 Hour
- 4-5 lightly salted matzos (preferably the Streit’s brand – see note below)
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
- 1 heaping cup chopped pecans (toasted if desired, for maximum flavor – see note below)
- 1/2 teaspoon sea salt flakes or kosher salt
- Preheat oven to 350 degrees. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
- Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
- Make toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful — toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. Sprinkle with pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don’t leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
- Note: I love Streit’s lightly salted matzos for this recipe (and for breakfast slathered with butter and jam) but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can’t find matzos, substitute Saltine crackers and omit the salt. You’ll need enough to cover the entire sheet pan
Garden of the Gods Resort – A retreat of magical proportions
My how Colorado Springs, Colorado has changed. There is a younger vibe, newer political views and a splendid resort that continues to grow and expand its natural health and wellness. Now place this magical scenario with a vista of snow-capped Pikes Peak and the magical powers of red rock formations known as Garden of the Gods and you have one of the most relaxing vacations waiting for you.
While I am a huge fan of both Denver and Boulder Colorado, a trip out to Colorado Springs after a visit over a decade ago was enhanced by a beautiful resort with every amenity I need; delicious food, outdoor resting spaces, a spa, Prisoner wine by the glass and fire tables. Did I mention the infinity pool and gasping views? Certainly not enough, especially if you chose a room facing the mountains. This is what heaven must be and the next 3 days become an adventure in relaxation.
The history of the Club-Resort is extensive and glimmers of the Hollywood elite schmoozing and golfing with 27-hole champion golf course, tennis and of course hiking trails just out the backdoor. It is the modern amenities that appealed to me, with the beauty of the buildings retaining its calming rustic feel.
First day- absolutely nothing but rest and refresh! Garden of the Gods Resort is the place where calm and balance exits and not moving more than a few inches on my private patio ensures a complete experience here. Nothing is expected and everything you need is at your whim, including fine meals.
Take for example the culinary team. Executive brings a Scottsdale and Denver approach to the menu, offering healthier options if preferred and sustainable foods and Colorado’s vast local specialty food products like raw honey with fresh picked farm berries and Summer Skuna Bay Salmon served with organic varietal squash and eggplant, local farm Pea Tendrils and cherry tomato confit or a favorite plate of heirloom tomato peach caprese with homemade burrata cheese. (Recipe below)
Second day- A leisurely breakfast after a quick jaunt to the local Starbucks. Locals are friendly, laid back and service outside the resort/club seemed to mimic the sentiment-welcome and relax we got this. Another 2 hours of chilling on my own patio watching bunnies and deer before a massage and facial then off in my quiet zone to the pool for iced green tea and a long nap. I awake wondering if the snowcapped mountains and red rock formations were merely a dream and then it hits me. I am here and they are real and so is this inspiring mini-vacation.
And by the way…. our son has since moved to Colorado Springs and we have our second home here where we look at Cheyanne Mountain, have been chased by a bear and numerous deer come to the patio to graze.
Garden of the Gods Club and Resort
3320 Mesa Road • Colorado Springs, CO 80904
Harissa Shrimp & Vegetable Ribbon Sauté
- 1 tablespoon olive oil
- 12 each medium shrimp, peeled and deveined
- 2 tablespoons canola oil, divided
- 3 heirloom carrot, thinly sliced, long
- 2 zucchini, thinly sliced on the diagonal and halved
- 1/2 fennel bulb, thinly sliced, plus 1 tablespoon fronds
- 1 cup snap peas, sliced in half on the diagonal
- ½ cup brussel sprouts
- 1/8 cup pea tendrils, garden fresh
- 1 1/2 cups cooked Red Quinoa
- Salt and Pepper to taste
- Marinate shrimp with harissa paste.
- Add canola oil and olive oil to skillet and increase heat to high. Add shrimp and cook 2 minutes.
- Add sliced fennel, Brussels sprouts, carrot ribbons, snap peas, zucchini and cook 3 minutes. Add pea shoots; cook until just wilted.
- Toss cooked Red Quinoa in with sautéed vegetables.
- Plate with vegetable/ quinoa mixture on the bottom and top with Harissa Shrimp. Use fennel fronds and pea tendrils for garnish
Heirloom Tomato Peach Caprese
- 1 cup large dice heirloom tomato
- 1 cup large dice peach, Palisade, Colorado
- ½ cup Fresh burrata cheese
- Basil chiffonade
- Balsamic vinegar reduction
Place tomato and peach in row on plate top with chunks of burrata cheese, basil chiffonade and balsamic vinegar reduction.