Category Archives: Holidays And Event Recipes

CHESTNUTS SAUTEED IN BUTTER WITH ROSEMARY

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Chestnuts Sauteed in Butter with Rosemary
Chestnuts sauteed in butter are savory, salty caramelized treats. The rosemary makes it a perfect holiday snack.
Course Appetizers, snack
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Course Appetizers, snack
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Melt butter in a saute pan over medium-low heat. Add chestnuts and toss to coat well. Season with salt and saute until dark golden brown on both sides. Sprinkle in the rosemary, remove from heat, let cool. Chestnuts can be stored in an air tight container in the refrigerator for up to 2 weeks.
Recipe Notes

See "how to" to peel fresh chestnuts. © Galley Chef All Rights Reserved

cranberries that are so good you’ll make them more than just twice a year

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Cranberries
By far, the best cranberries I've ever had
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine sugar and water in pan and bring to boil. Add cranberries and bring to boil again then take right off the heat. Let cool then add the almond extract.
Recipe Notes

When fresh cranberries are out of season, frozen cranberries work great. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing © Galley Chef All Rights Reserved

CRUDITÉS WITH GREEN GODDESS DRESSING

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Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

CARAMEL

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Caramel
Deliciously buttery soft caramels.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Recipe Notes

© Galley Chef All Rights Reserved

GLAZED WALNUTS WITH STILTON CHEESE AND PORT SAUCE

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Glazed walnuts with Stilton cheese
Crunchy, slightly sweet and savory, this is one very impressive party appetizer. CourseAppetizers
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine English
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350°. Toast the walnuts in a large saute pan for 8 minutes, or until lightly browned. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Sprinkle with salt. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Recipe Notes

Recipe Notes Encourage guests to dip the cheese in the port syrup. MAKE AHEAD The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. © Galley Chef All Rights Reserved

STUFFING FOR THANKSGIVING TURKEY WITH ITALIAN SAUSAGE

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Stuffing for Thanksgiving Turkey with Italian Sausage
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Saute the sausage in a frying pan until cooked through. Remove the sausage and process in a food processor until finely chopped. Leave the oil in the pan you cooked the sausage in and add the butter and olive oil.
  2. Finely chop the onions and celery in a food processor and add to oil and butter. Chop the sage leaves and add to pan with salt and pepper. Saute until onions are translucent, about 5 minutes.
  3. Put the bread crumbs into a large bowl. Add the turkey stock to the bread crumbs and toss until completely absorbed. Add the rest of ingredients and mix thoroughly.
Recipe Notes

If you are not cooking the stuffing in the turkey, add 1/2 cup of additional stock, butter a casserole dish and bake uncovered at 350 for 30 minutes.

GRAVLAX

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Gravlax
This scandinavian, special occasion, dish will melt in your mouth like butter.
Scandinavian Gravlax
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Course Appetizers
Cuisine Scandinavian
Prep Time 15 minutes
Passive Time 49 hours
Servings
Ingredients
Gravlax
For the sauce
Scandinavian Gravlax
Instructions
Gravlax
  1. Place 2 large dill branches on the bottom of a deep glass dish. Place 1 piece of fish, skin side down on the dill. Mix salt, pepper and sugar together and rub half of the mixture into the flesh of the fish and top with 2 large bunches fresh dill. Rub the rest of the seasoning into the flesh of the other half of the fish and place it flesh side down over the fish in glass dish. Place remaining dill on fish. Wrap the whole thing in foil and put a cutting board on top and then a brick. Leave the fish in the frig for at least 48 hours. Turning every 12 hours. Scrape off al spices and the dill and clean with paper towels. Freeze for a couple of hours before slicing paper thin. Slice horizontally with a sharp filet knife. Serve with square black bread. Accompany with dill mustard sauce.
For the sauce
  1. In a food processor mix mustard sugar and egg yolk. Slowly drizzle in the oil and process until thick. Add remaining ingredients and blend.
Recipe Notes

Recipe Notes Freezing the gravlax is important because it has to be nearly frozen in order to slice. 1 hour before you are ready to serve, remove the fish from the freezer, let it rest at room temperature 1 hour, then, using a filet knife, slice into paper-thin slices diagonally. This recipe is courtesy of Pim Kovach. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and fermented it by burying it in the sand above the high-tide line. The word gravlax comes from the Scandinavian word grav, which literally means "grave" and lax (or laks), which means "salmon", thus gravlax means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used in Scandinavian cooking as part of a sauce. This same method of curing can be used for any fatty fish. © Galley Chef All Rights Reserved

IRISH CRÈME

Good old Irish Creme.  Delicious in a cup of coffee and a perfect holiday gift.

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Irish Crème
Creamy and delicious.......the perfect home-made Christmas gift!
Course Cocktails
Cuisine Irish
Servings
Course Cocktails
Cuisine Irish
Servings
Instructions
  1. Blend all ingredients in a blender.
Recipe Notes

Purchase decorative glass decanters to put the Irish Crème in for a festive Christmas gift. Great in a cup of jo! © Galley Chef All Rights Reserved

MASHED POTATOES AND GRAVY


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Mashed Potatoes and Gravy

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 20 minutes

Servings
people


Ingredients

Course Side Dish
Cuisine American

Prep Time 20 minutes
Cook Time 20 minutes

Servings
people


Ingredients


Instructions
  1. Fill a large bowl with cold water. Peel the potatoes and plunge them into the water as you finish peeling them. Fill a large saucepan half way with water. Cut the potatoes into ½ inch pieces. Add them to the saucepan as you cut to keep them from oxidating and turning brown. Bring the potatoes to a boil over medium heat. Lower the heat and cook for 20 minutes or until they are fork-tender. Drain the potatoes in a colander. Use a Foley Food Mill for a light and silky consistency. Add the butter, cream and salt.

For the Gravy
  1. Melt 3 tablespoons of butter in a saucepan. Add 3 tablespoons of flour to the melted butter and cook it for a couple of minutes until it’s a light golden brown. Add 2 cups of chicken or turkey stock to the pan. Continue to cook and stir until the gravy thickens. Salt and pepper to taste. (if you are cooking a turkey or chicken, use the drippings from the bottom of the pan in your gravy.


Recipe Notes

© Galley Chef All Rights Reserved

MINI LOBSTER TARTS FRA DIAVOLO

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Mini Lobster Tarts Fra Diavolo
Sweet,hot and crunchy little bites of lobster that are seriously addictive.
Course Appetizers
Cuisine English
Prep Time 20 minutes
Cook Time 17 minutes
Servings
tarts
Ingredients
Course Appetizers
Cuisine English
Prep Time 20 minutes
Cook Time 17 minutes
Servings
tarts
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Add lobster tails to a medium pan with the white wine and poach on low heat for 10 minutes. Turn off the heat and let cook in the wine.
  2. Meanwhile, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
  3. Cut the lobster into bite-size chunks. Put one chunk of lobster in each tart shell. Pour the egg mixture into each shell evenly. Place the filled shells on a parchment paper¬lined cookie sheet. Bake until golden brown and set about 12 minutes. Top with about ½ tsp of red pepper jelly on each tart and bake another 5 minutes to melt the jelly. Serve.
Recipe Notes

Bake these tarts in advance, refrigerate or freeze them. When you are ready to serve, top them with the red pepper jelly and heat in a 400 degree oven for 10 minutes. © Galley Chef All Rights Reserved