it’s official! The holidays are upon us and we have so much to celebrate and be thankful for. As a team that works together from coast to coast we’re celebrating all the holidays with a virtual meal, sharing the “must-have” recipes that are always on our tables this time of year.
From turkey to a must-have scalloped potato dish and even a holiday negroni, we’re sharing recipes for a feast that will have you celebrating all month long.
Add one of these recipes to your holiday menu and let us know! Snap, Share and tag us on social @300FeetOut.
2. Make bacon butter using softened butter and above ingredients
3. Rub bacon butter under skin (mainly breast meat)
4. Bacon butter rub outside (everywhere)
5. 4-ish hrs at 300
6. Bacon blanket after 1hr
7. Take bacon blanket off 30 min before and go up to 350
Greg Ciro Tornincasa
Traditionally this popular Italian cocktail is made with equal parts gin, sweet vermouth, and Campari. But for the holidays, we take inspiration from the spices in mulled wine—star anise, cinnamon, and cloves—and used them to infuse the Campari overnight. The result is a very merry and delicious, crowd-pleasing holiday cocktail. Garnish each glass with a strip of orange zest and whole star anise.
8 ounces Campari
2 oranges, divided
4 star anise pods, plus more for serving
3 cinnamon sticks
2 teaspoons pink peppercorns, crushed
1 teaspoon whole cloves
8 ounces gin
8 ounces of sweet vermouth
1. Pour Campari into a lidded jar or container large enough to hold 1 cup liquid
2. Using a Y-shaped peeler, remove zest from half of one orange and add to the jar.
3. Toast the star anise, cinnamon, peppercorns, and cloves in a small saucepan over medium-low, stirring frequently, until fragrant, 3 to 4 minutes. Add spices to the jar with the Campari and zest. Seal with the lid, shake, and let sit at room temperature overnight. Strain; discard solids.
4. For each drink, mix 1 oz. infused Campari, 1 oz. gin, and 1 oz. sweet vermouth. Serve over ice.
5. Garnish with orange zest and star anise.
Barbara O. Stephenson via Tim Dentry
Adapted from Cook’s Illustrated
2 tbs butter
1 medium onion, minced (about 1 cup)
10 cloves garlic, minced or pressed through a garlic press
1 entire bunch of fresh thyme, leaves removed and stems discarded, and then chopped the leaves – way more pepper, probably 2 teaspoons
1 1/4 tablespoons table salt
1/3 tsp ground black pepper
2 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
3 cups cream
1 cup water
12 oz cheddar cheese
4 oz parmesan
1. Adjust the oven rack to middle position; preheat oven to 425 degrees
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 8 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves, and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender. (pairing knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
3.Transfer 1/2 mixture to 8-inch-square baking dish (or other 1 1/2 – quart gratin dish) and press to an even layer, sprinkle evenly with 1/2 cheese. Add the remaining mixture and the remaining cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cook 10 minutes before serving.
serves 10 / prep 40 minutes / total time 1 hr 40 mins
1 pound fresh pork sausage crumbled (casings removed)
1 large onion finely chopped
3-4 stalks of celery finely chopped
2 pounds of prepared cornbread cut into 3/4 inch cubes (12 cups)
3 tablespoons finely chopped sage
3 large eggs lightly beaten
1-2 cups reduced-sodium chicken broth
coarse salt & ground pepper
1. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through (5-8 minutes). With a slotted spoon, transfer to a large bowl.
2. To the pan, add onion, celery, 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften (about 10 minutes). Season generously with salt and pepper. Add to the sausage.
3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until the stuffing feels moist, but not wet. You can refrigerate the stuffing and remaining broth until ready to bake.
4. Preheat the oven to 350 degrees. Stuff into turkey, using about 4 cups. Spoon the remaining stuffing into a baking pan. If the stuffing is dry, moisten stuffing in the baking pan with a little reheated broth. Bake covered 30 minutes, then uncover and bake until browned on top (15-30 mins).
Makes about 3 cups
one 12-ounce bag fresh cranberries
3/4 cup dried cherries, rough chopped
1/2 cup finely chopped shallots
2 tablespoons red wine vinegar
zest and juice of one medium orange
2 teaspoons fresh grated ginger, peeled
3/4 cup packed light brown sugar
Combine cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until cranberries pop. Reduce heat to low; cook, stirring occasionally until cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.
1 tablespoon sunflower oil
1 large leek, sliced
2 celery stalks, chopped
4 cups diced sweet potatoes
1 1/2 cups diced parsnips
3 3/4 cups vegetable stock
coarse salt and ground pepper
1 tablespoon chopped fresh parsley (garnish)
1. Heat oil in a large saucepan. Add the leek, celery, sweet potatoes, and parsnips and cook slowly for about 5 minutes, stirring to prevent them browning or sticking to the pan.
2. Stir in the vegetable stocks and bring to a boil. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are tender, stirring occasionally. Season to taste. Remove the pan from the heat and let the soup cool slightly.
3. Purée the soup in a blender or food processor until smooth. Return the soup to the rinsed pan and reheat slowly.
4. Ladle into warm soup bowls to serve and sprinkle with chopped parsley for garnish.
serves 8 / prep 15 mins / total time 1 hr 15 mins
1 store-bought refrigerated pie crust (not in a pie plate)
2 large eggs
2/3 cups sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter melted
2 teaspoons chilled butter but into small pieces
3/4 teaspoon vanilla extract
1/2 cup semisweet chocolate chunks
1 1/3 cup pecan halves
1 tablespoon bourbon (optional but delicious)
1. Preheat the oven to 350 degrees with the rack in the center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8″ thick. Wrap dough around the rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into the bottom and up sides of pan; trim the edge of the dough by rolling the rolling pin over the edge to slice off extra.
2. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and vanilla. Scatter chocolate evenly over the bottom of tart shell. Pour the filling mixture over the chocolate. Arrange pecans on top as desired. (Sunray pattern from the outside-in looks beautiful). Dot the top with small pieces of chilled butter.
3. Place the tart pan on a rimmed baking sheet. Bake until the filling is set (45-60 minutes). If pecans are browning too quickly, tent the pan with foil. Remove from the oven; while still hot; drizzle with bourbon. Let the tart cool completely before serving.
Cheers my dears! Happy Holidays from the 3FO team.