Traditional Basil Pesto
Ingredients
¼ cup pine nuts
2 cloves garlic
2 cups lightly packed basil leaves
1 ½ teaspoons fresh lemon juice
½ teaspoon grated lemon peel
½ cup olive oil
Salt and freshly ground black pepper
¾ cup freshly grated Parmesan
Directions
1. Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Pulse
until the garlic and pine nuts are well chopped. Add the basil leaves, lemon zest and 1
teaspoon of the lemon juice. Pulse to combine.
2. With the processor on, slowly stream in the olive oil through the feed tube until a wet
paste forms. Scrape down sides of the bowl of the food processor and pulse again until
well combined.
3. Add the parmesan cheese. Pulse one more time. Transfer to a medium bowl and taste
for seasonings.
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Pesto Chevre Bruschetta
Ingredients
Baguette, sliced thinly on a bias
Olive Oil for brushing
4 oz. Package Goat Cheese
1/2 Cup Pesto
2 Tomatoes, diced
1 Onion, minced
Salt and Fresh Ground Pepper
Balsamic Reduction
Directions
1. Place slices of baguette on a dry baking sheet. Brush with olive oil and toast in oven at 350º until crisp.
2. Mix tomatoes and onions together in small bowl. Season with salt and pepper. Let crostini cool, then spread with a thin layer of goat cheese. Spread a thin layer of pesto on top of goat cheese, then top with a spoonful of tomato and onion mixture. Place bruschetta on serving dish and drizzle with balsamic reduction.
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Spicy Korean-Style Meatballs
Meatballs
3 green onions, very thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1 pound ground beef
1/2 cup panko breadcrumbs
2 tablespoons gochujang (Korean chili paste)
1 tablespoon minced fresh ginger
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 tablespoons canola oil, for pan-frying
Glaze
1/3 cup apricot preserves
1 cup cranberry sauce
2 tablespoons gochujang (Korean chili paste)
1 ½ tablespoon rice vinegar
1 tablespoon soy sauce
Water, as needed for thinning
Directions
1. Preheat oven to 400° F. In large bowl, combine all meatball ingredients except oil. The key to
good meatballs is not to over mix them. Just gently combine the ingredients until everything is
evenly distributed. Form the mixture into golf-ball sized meatballs.
2. Place meatballs on a sheet pan lined with a rack. Spray the meatballs with nonstick spray and
bake in preheated oven for 10 minutes or until internal temperature reaches 155° as measured
by a thermometer.
3. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5
minutes or until mixture is slightly thickened.
4. To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.
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Port Infused Cranberry Sauce
Ingredient List
1 Bag Fresh Cranberries
2 Oranges, Zested and Juiced
3/4 C. Sugar
1/4-1/3 C. Port
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Grated Fresh Ginger
Pinch Ground Cloves
Directions
1. Place all ingredients in a medium saucepan. Simmer until cranberries are soft and liquid is
thickened.
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Mini Victoria Sponge
Ingredients
6 oz. unsalted butter, at room temperature, plus extra for greasing
6 oz. caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
6 oz. self-raising flour
1 recipe cranberry sauce
1 recipe whipped cream
Directions
1. Preheat the oven to 375F. Lightly grease and flour the tins.
2. To make the cakes, cream the butter and caster sugar together until the mixture is pale and
light. Gradually add the beaten eggs, mixing well between each addition and scraping down the
sides of the bowl from time to time. Add the vanilla extract and mix to combine.
3. Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
4. Divide the mixture between the mini sandwich tin cups and level with a teaspoon.
5. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to
the touch.
6. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and
leave to cool completely.
7. Cut each cake in half horizontally with a bread knife.
8. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the
edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over
the cakes.
Whipped Cream Ingredients
1 Cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar
1 tsp. Vanilla Bean Paste
Directions
Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start
whipping at medium speed until cream is slightly thickened. Turn speed up to high and whip
until stiff peaks are achieved.
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Ingredient List
Pantry
¼ cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar
2 large eggs
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk
1 1/3 cups fresh bread crumbs
1/2 Cup Heavy Cream
1/3 C. Dry White Wine
2 ¼ tsp. Yeast
Produce
1 Onion small dice
½ teaspoon grated lemon peel
1/2 C. Chopped Fresh Basil
1 Tbsp. Chopped Fresh Oregano
1/4 C. Chopped Italian Parsley
1 Pound Haricots Verts (skinny French green beans)
2 Cloves Garlic, minced
3 pounds russet potatoes, peeled and cut into large dice
2 tsp. Fresh Rosemary, minced
1 teaspoon dried thyme
Meat
2 pounds meat-loaf mix (beef, pork & veal)
6 ounces thin-sliced bacon
Grocery
4 Boxes Fire Roasted Tomatoes
¼ cup pine nuts
Dairy
Salted butter
Specialty
4 Tubs Parm
