Enjoy these easy holiday recipes from VCC
Get ready to spice up your holidays with a dash of joy and a sprinkle of deliciousness. 'tis the season with these easy recipes from VCC’s Culinary and Pastry Arts department.
Savoury bread pudding
Ingredients
4 tbsp (60 ml) olive oil
4 tbsp (60 ml) unsalted butter
1 large onion, peeled and small dice
½ cup (118 ml) celery, small dice
3 cloves garlic, minced
1 tbsp (15 ml) sage, fresh, minced
3 cups (711 ml) toasted focaccia, 1” by 1” cube
3 cups (711 ml) toasted cornbread, 1” by 1” cube
1 cup (237 ml) Gruyère cheese
6 eggs, lightly beaten
1 cup (237 ml) 36% cream
1 cup (237 ml) 2% milk
Salt and pepper to taste
Instructions
Pre heat oven to 350 degrees Fahrenheit.
Heat the oil and the butter in a medium sized pan and cook the diced onions, celery, garlic and sage until soft.
Add diced bread to the onion mixture and mix well. Season with salt and pepper to taste.
Place bread mixture into well-oiled 9” square baking pan and add Gruyère cheese to the top layer.
In a separate bowl, combine eggs, cream and milk and pour over the bread mixture. Let the mixture soak in for 10 minutes.
Bake for 45 minutes or until golden and when a knife is inserted into the middle the knife comes out clean.
Cut into desired portions and serve.
Bread pudding is a great alternative to the traditional bread dressing: Be creative with the recipe! Change the herbs, add pork sausage, add mushrooms, use walnut bread etc.
Honey orange glazed roasted turkey
Ingredients
1 whole turkey (6 kg), thawed if frozen, rinsed and patted dry with liver removed
1 ½ medium carrots, chopped
1 ½ celery stalks, chopped
1 large yellow onion, chopped
¼ cup (59 ml) unsalted butter
1/3 cup (158 ml) apple cider vinegar
½ cup (118 ml) packed dark brown sugar
1 cup (237 ml) honey
½ tsp (10 ml) grated orange zest
2 tbsp (30 ml) orange juice
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees Fahrenheit, with racks in upper and lower thirds.
Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast until golden brown, 30 minutes. Reduce heat to 325 degrees F.
Meanwhile, in a small saucepan, bring honey, vinegar, brown sugar, and orange juice to a boil over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
When thermometer reads 125 degrees F, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees F.
After turkey has reached 165 degrees F, rest the turkey for 30 minutes then place the turkey on a platter for carving.
Chocolate shortbread cookies
Ingredients
2/3 cup icing sugar
1/2 cup cornstarch
1 cup flour
3 tbsp unsweetened cocoa
1 cup butter, at room temperature
Instructions
Preheat oven to 300 degrees Fahrenheit.
Combine icing sugar, cornstarch, flour, and cocoa in a large mixing bowl.
With a large spoon, blend in butter until a smooth dough is formed.
Shape into little balls and place on an ungreased baking sheet.
Flatten with a lightly floured fork or glass bottom.
Bake at 300 degrees F for about 20 minutes. Shortbread cookies will still be soft but will harden as they cool.
Cool slightly on baking sheets then transfer to wire racks.
Enjoy!
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