The Season to Cook
Posted on December 1, 2013 by bob in Features
by Brenda Robertson Dennis
photos by Heath Stone, Stone Images Photography; Bob Corley
So much of what we love about the Holiday Season is tied directly to our memories and family traditions. Often central to those memories are the dishes and treats unique to our own family. In other words, one man’s pumpkin pie is not necessarily another man’s gingerbread cake. This season, seven local chefs generously shared some favorite holiday recipes and the special memories that surround them.
Janett Malpartida, D’Road Cafe
Janett Malpartida, Chef & Owner of D’Road Cafe
Latin Bananas
“The recipe is my own creation. This represents the freedom I have to innovate with the Latin food.”
One Banana (sliced)
2 spoons of Shredded Coconut
2 spoons of “Papelon” or sugar cane
4 spoons of Sour Cream
2 Spoons of Liquid Chocolate
1 spoon of cocoa (dry cocoa powder) bitter
Cut the banana and place it in a plate vertically.
Spread the shredded coconut along the banana.
Drizzle the liquid sugar cane across the banana.
Drop the sour cream along the banana in order to cover must of it but not all.
Drizzle the liquid chocolate across the banana (you may use liquid Hershey’s chocolate).
Sprinkle the cocoa along the dish to give a contrast between the sweet and the bitterness.
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Todd Batey, La Jolla
Todd Batey, Chef and Owner of La Jolla
Bacon Wrapped Quail, Fried Farmer’s Egg with Conecuh Sausage and Sweet Potato Hash
“This is the time of year in Alabama for Wild Game. Being home grown, I’ve spent the last 40 plus years outside with family and friends on the water or in the woods. Some of my greatest holiday memories are coming home after a long hunt and having grandmother cook the catch of the day, served with vegetables from the garden and perhaps some homemade sausage.”
6 boneless quail wrapped in bacon
4 sweet potatoes peeled and diced
1\2 pack Conecuh county sausage slices
6 fresh eggs
1 onion chopped
3 oz. maple syrup
1 old large skillet
Cracked pepper
Tabasco
Sear quail on both sides until golden brown, slightly under cooked, and then remove from pan.
Add onions, sweet potatoes, and sausage, sauté until potatoes become soft, then add cracked pepper and maple syrup. The syrup will bring all the flavors together and caramelized the hash.
Add the quail back to the skillet and fold in with the vegetables.
Crack the eggs over the top, cover and let the steam poach the eggs.
Add Tabasco
Cook time 15 minutes and only one skillet to clean
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Dimitri Polizos, Mr. Gus’ Ristorante, with his sister Magdeline Calambakis
Dimitri Polizos, Co-owner of Mr. Gus’ Ristorante
Mr. Gus’ Spanakopita (Spinach Triangles)
“I can’t remember a time in my life that we didn’t have Spanakopita on our dining table. Even when we went to Greece they were always there. This recipe has been handed from my grandmother, to mother, to myself. We serve them proudly at Mr. Gus’ and enjoy them at every family gathering during the holidays.”
1/3 cup Olive oil
2 (10 oz.) packages frozen chopped spinach – thawed, drained, and squeezed dry
2 bunches green onions – diced
1/2 cup fresh dill – chopped (or 3 Tbsp. dried dill)
1/2 lb. feta cheese – crumbled
2 eggs – slightly beaten
1/4 cup parsley – finely chopped
Salt and pepper to taste
1 lb. butter – melted
1 lb. phyllo pastry sheets
Cooking spray
Thaw spinach completely and squeeze until dry. Place in a deep bowl.
Preheat oven to 350°.
Spray two nine by thirteen inch jelly roll pans with cooking spray.
Add olive oil, onions, dill, feta cheese, eggs, parsley, and salt and pepper. Mix well.
Carefully remove the phyllo roll from the plastic sleeve. Using scissors cut the sheets into three equal strips.
Cover the unused phyllo strips with a damp towel to prevent drying while you’re working.
On one phyllo strip, brush with the melted butter.
Place a small spoonful of the spinach mixture one inch from the end of the phyllo strip.
Fold one corner over the spinach mixture forming a triangle.
Continue folding the triangle until the entire strip is used (looks similar to a folded flag).
If a small tab is left at the end, brush it with butter and fold over the triangle.
Place triangle with buttered tab down on the sprayed jellyroll pan.
Continue filling and folding the strips as described above.
Place a dry towel over the filled triangles on the jellyroll pans.
After placing all the triangles on the jellyroll pan, brush them with the melted butter.
Bake at 350° for twenty to twenty-five minutes.
Triangles should be golden and crisp.
Serve hot and enjoy.
Makes about sixty triangles.
Triangles may be frozen before baking for up to six months. Place wax paper between layers and cover tightly with aluminum foil or place in freezer containers. Allow ten extra minutes when baking frozen triangles.
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Martha Hawkins, Martha’s Place
Martha Hawkins, Chef & Owner of Martha’s Place
Martha’s Corn Bread Dressing
“I enjoy the holiday season because it’s the time that my entire family gets together. I fix the traditional meal; turkey, ham, roast beef, all the sides and the best desserts your taste buds could ever imagine. But the cornbread dressing is the one dish that makes my family really feel the warmth and the love. I would never cook a holiday meal without it.”
1 cup chopped onion
1 cup chopped celery
8 cups crumbled cornbread
1 tsp. poultry season
2 tsp. salt
1 tsp. pepper
1-10 oz. can mushroom soup
1/4 cup margarine
4cups chicken or turkey broth
Cook onion in margarine, until tender.
Pour broth in a sauce pan.
Combine crumbled cornbread, poultry season, mushroom soup, salt and pepper in a large bowl.
Add onion mixture and broth.
Mix well into a greased baking dish, bake at 375 for 30 to 45 minutes.
Serves 12.
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Leonardo Maurelli, III, Central
Leonardo Maurelli, III, Chef of Central
Pimento Cheese and Bacon Macaroni and Cheese
“I never really understood the craze behind pimento cheese. Being in the south, it’s a must and everyone has a recipe they swear by. I developed this recipe mainly for my wife. Like a true southerner she LOOOVES pimento cheese! Something so simple, it’s her favorite comfort food. My son is a mac and cheese fanatic, so I wanted to create something that would satisfy both of their favorite foods. I am a fan of neither, so it took some serious thought for me to try and develop something that I could eat myself and that would get the thumbs up from both my four-year old son and my southern wife. It’s now a staple dish at our home!”
1 bag of elbow macaroni
1 quart of heavy cream
1 cup of pimento cheese
4 pcs of cooked diced smoked bacon
Boil and cook elbow macaroni according to directions in the bag.
Remove and set aside.
In a medium sized skillet, add 1 cup of heavy cream and bring to a simmer, slowly incorporate pimento cheese and gently fold into cream until cheese sauce is ready add macaroni and diced bacon.
Serve hot!
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Ben Skelly, Chop House at The Vintage Year
Ben Skelly, Chef & Owner of Chop House at The Vintage Year
White Chocolate Bread Pudding
“This is just a great, cozy dessert that warms you up during the holidays. It’s a classic dessert served in New Orleans, where my wife and I started our marriage. In New Orleans people go out and eat during the holidays. This dish reminds of that time we enjoyed with family.”
3 C Heavy whipping cream
1 C Vitamin D milk
1/2 C Sugar
10 oz. White chocolate, chips or small pieces
2 (each) Eggs
7 (each) Egg yolks
1 24” loaf of stale French bread (or Fresh French bread, sliced and dried in a 275° oven)
Stir together whipping cream, milk and sugar in a large heavy sauce pot.
Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces.
Allow chocolate to melt for several minutes. Stir until smooth.
Whisk together whole eggs and egg yolks in a large mixing bowl.
Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour.
Use a rubber spatula to scrape all contents from the warm pot.
Set pudding aside.
Preheat oven to 350°.
Thinly slice stale French bread and place in a 9” x 12” metal baking pan.
Pour half of the pudding over the bread and allow to cool for about 5 minutes.
Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy.
Pour the remaining pudding over the bread and stir.
Cover pan with aluminum foil and bake for 1 hour.
Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.
While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan.
Remove from heat and carefully add white chocolate.
Allow chocolate to melt for several minutes.
Stir until smooth.
Warm white chocolate bread pudding can be spooned directly out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares. Halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm.
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Michael Hochhalter, Michael’s Table
Michael Hochhalter, Chef & Owner of Michael’s Table
Lemon Curd and Raspberry Brie
“I did this brie for a wedding in Minneapolis. As Fate would have it, it was an outdoor wedding and it began to pour. When the Bride was given lemons she made lemonade. She ditched the heels, put on bright red rubber boots with her Vera Wang Gown, grabbed her Groom and Preacher, pulled up her dress and went to the lakeside to get married. I’ll never forget her or her wedding. Everyone was soaking wet but we all had a ball, it was a success nonetheless!”
1 small wheel of brie cut into 2 round pieces (the Colder the brie the easier it is to slice in half)
1 Jar Lemon Curd (I make my own, but it’s so easy to do this way)
1 Jar Raspberry Preserves
Poppy seeds
Lemon Twists
Mint or Thyme Sprigs
Fresh Raspberries
Good Crusty Bread
Place 1/2 wheel of brie skin side down.
Top with Raspberry Preserves.
Place other wheel of brie paste side down.
Top with Lemon Curd.
Sprinkle Poppy Seeds on top.
Garnish with the Raspberries, Mint or Thyme and Lemon Twists.
Let come to room temperature
Tear bread into nice pieces and place in a basket.
