Some of your favorite Woodstock chefs were generous enough to share their favorite holiday recipes with us. Give them a try and let us know how you like them!
Sausage, Apple and Cranberry Stuffing
Provided by the Copper Coin
Copper Coin’s executive chef, Chris Morgan, also known as the 6-Foot Cook (the6ftcook.com), specializes in grilled goods, and, this time of the year, smoked turkeys. It really doesn’t work well to stuff a turkey that is going to be smoked, and a lot of foodies recommend no longer cooking dressing in your turkey for safety reasons. Morgan uses this recipe for all his holiday turkey feasts.
• 16 cups 1-inch bread cubes (day old), try sourdough
• 8 tablespoons (1 stick) unsalted butter
• 2 medium-sized yellow onions, diced
• 1 cup (2 stalks) medium diced celery
• 2 Granny Smith apples, unpeeled, cored, large-diced
• 2 tablespoons flat leaf parsley, chopped fine
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¾ pounds bulk Italian sausage (sweet or spicy), or use link sausage and remove casing
• 1 cup chicken stock
• 1 cup dried cranberries
Preheat oven to 300 degrees.
Place the bread cubes in a single layer on a baking sheet and bake for 7 minutes. Remove the bread cubes and put in a large mixing bowl. Raise oven temperature to 350 degrees.
In a large sauté pan, melt the butter and add onions, celery, apples, parsley, salt and pepper. Sauté over medium heat, stirring occasionally until the vegetables are soft, but not browned (about 10 minutes). Add to the bread cubes.
Using the same sauté pan, cook the sausage over medium heat, stirring frequently, for 10 minutes or until browned and fully cooked. Break up the sausage with a fork while it is cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture and mix well. Pour into a 9-by-12 lightly greased (or use cooking spray) baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Honey Balsamic Roasted Brussels Sprouts With Craisins
Provided by Fire Stone Wood Fired Pizza and Grill
Stephen Welch is the new chef at Fire Stone Wood Fired Pizza and Grill, and the author of this recipe. It will make a delicious and beautiful addition to your holiday table.
• 3 pounds Brussels sprouts, ends removed and sliced in half
• 2 cups craisins
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons balsamic vinegar
• 2 teaspoons raw honey
Start by preheating your oven to 425 degrees. Line a baking sheet tray with parchment paper, to keep the Brussels sprouts from sticking. Lay the Brussels sprouts out evenly on the baking sheet.
Add the olive oil, sea salt, ground black pepper, balsamic vinegar and raw honey. Toss well to coat the Brussels sprouts.
Place into the oven and roast until the Brussels sprouts are tender and caramelized, about 18-20 minutes. During the last 5 minutes, add in the craisins, just to warm them and incorporate with the Brussels sprouts.
Roasted Cherries and Goat Cheese Salad
Provided by Rootstock and Vine
“So many holiday salads are really very boring,” said Todd Webster, executive chef at Rootstock and Vine “We can spice up this course with a little imagination and even less effort.”
• 1 head frisée
• 1 head endive
• 1 head baby lola rosa
• 3 cups stem-on cherries, roasted
• 1 bulb fennel
• 1 pound baby beets, roasted
• 2 cups hazelnuts, toasted and crushed
• 1/4 pound goat cheese (CalyRoad recommended)
• 1 bunch parsley, finely chopped
• olive oil
• salt and pepper
Cut the greens away from the stems using biased (angled) cuts. Rinse the greens in cold water and place in a salad spinner to remove all excess moisture.
Toss the cherries in olive oil, salt and pepper. Place on a cooking sheet and put in the oven at 400 degrees for 5-7 minutes.
Toss the baby beets in olive oil, salt and pepper and wrap tightly in foil. Place in the oven at 400 degrees for 20-25 minutes, until a knife pierces them easily. Take care not to let them become too soft. Remove from oven and peel using a towel while they are still hot, so the skin is easier to remove. Put them in the refrigerator to cool.
Shave the fennel into thin strips using a mandoline. If you cut it too thick, it will have a strong flavor of licorice.
Roll the goat cheese into small ½-ounce balls and roll in the chopped parsley.
Combine the lettuces, fennel and beets in a mixing bowl and season with salt and pepper. Toss in the vinaigrette. Place salad on chilled plates and add a few cherries, hazelnuts and goat cheese.
Pomegranate Vinaigrette Dressing
• 3 ounces olive oil
• 2 ounces hazelnut oil
• 3 ounces champagne vinegar
• 3 ounces pomegranate molasses
Sweet Potato Gnocchi
Provided by the Tavern at Towne Lake
From head chef Jeremy Smith to your holiday table.
• 2 large sweet potatoes
• 2 cups of gluten-free flour (all purpose flour also will work)
• 2 teaspoons of salt
• 1 teaspoon of white pepper
• 1/4 cup of Parmesan cheese
• dash of nutmeg
• 2 dashes of cinnamon
Preheat the oven to 400 degrees. Take the sweet potatoes and poke a few holes in them with a fork, bake for 40-50 minutes or until tender. You’ll know they’re done when a fork can easily pass through the center. Set aside to cool so you can easily handle them.
Combine the dry ingredients. Flour a work surface and pour flour mixture onto the surface. Make a well in the middle of the flour mixture.
Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time into a potato ricer. Rice both potatoes on top of the flour mixture. Flour your hands and work the sweet potatoes into the flour mixture. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log about 1/2 an inch thick. Cut pieces of the gnocchi into 1-inch pieces. Gently toss each piece into flour to ensure that it’s dry and has no sticky edges. Continue until you’ve used all the dough.
Using a fork, press grooves into each piece of gnocchi. The gnocchi can be stored in the refrigerator for three days, in the freezer for a few weeks, or cooked right away.
To cook the gnocchi, bring a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 seconds, and then remove from the water using a slotted spoon.
Balsamic Brown Butter
• 1 pound unsalted butter (room temperature)
• 1/2 cup balsamic vinegar
• 8 sage leaves, cut into long, thin strips
• 1/2 teaspoon salt
Heat balsamic vinegar in a small saucepan, bringing slowly to a simmer. Whisk butter into pan to emulsify, add salt and sage. Pour sauce over the gnocchi and garnish with shaved Pecorino Romano cheese.
Melissa’s Southern Caramel Cake
Provided by Smallcakes a Cupcakery
• 2 sticks unsalted butter at room temperature
• 1/3 cup vegetable oil
• 2 ½ cups granulated sugar
• 6 large eggs at room temperature
• 2 large egg yolks at room temperature
• 2 tablespoons pure vanilla extract
• 3 cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream
Preheat oven to 350 degrees. Mix together butter, oil and sugar with hand or stand mixer on high until fluffy, approximately 5-6 minutes. Turn mixer to medium speed and mix in eggs and egg yolks one at a time. Add vanilla extract and mix. Sift cake flour, baking powder and salt in a bowl. With mixer on slow speed, alternate adding flour mixture and sour cream until mixed together. Do not over mix. Add sugar mixture to flour mixture. Spray three 8-inch cake pans with cooking spray. Pour or scoop batter into pans evenly. Bake for 25-30 minutes or until cake bounces back in the center when touched or a knife comes out smooth. Remove cake from pans and let cool completely.
• 1 ½ sticks unsalted butter
• 2 cups granulated sugar
• 2 cans evaporated milk
• 2 teaspoons pure vanilla extract
Add butter, sugar and evaporated milk to saucepan over medium heat until everything has melted. Leave on medium to low heat, stirring occasionally, for about 1 ½ to 2 hours. (You will want to watch this the whole time and make sure it does not burn.) You will know it is done when it turns a golden brown color and the caramel can thickly coat the back of a spoon. Remove from heat and add pure vanilla extract. Cool for about 20-25 minutes before icing cake. Enjoy!