Food + travel
5 Fabulous Winter Recipes to Warm Those Cold Winter Nights.
Toreados Cornbread, Executive Pastry Chef Marisol Puentes, The Plaza Hotel Pioneer Park, El Paso, TX
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tlbsp salt
- 2 eggs
- 1/3 cup butter (melted)
- 1 cup buttermilk
- 1/3 cup toreados
- 1/4 cup queso cotija
- Preheat the oven at 350°F
- Melt butter set aside
- Whisk together flour, cornmeal, sugar, salt and baking powder in a bowl.
- In another bowl whisk eggs, buttermilk and eggs.
- Add all of the wet ingredients into the dry ingredients and mix lightly using a fork until lumpy, but no dry spots.
- Fold in toreados and place in any baking mould, sprinkle cheese on top and bake for 25 minutes until nice and golden brown and bouncy to touch.
- Take out the oven and cool.
Butterscotch Pie, Chef Mark Wombles, Distilled at The Sire, Lexington, KY
- 1 cup light brown sugar, packed
- 2 cups milk
- 4 T. cornstarch or flour
- 3 egg yolks
- 1 tsp. vanilla
- 4 T. butter
Mix all the dry ingredients together. Pour a splash of milk into dry ingredients and stir. Add beaten egg yolks and butter. Heat remaining milk to scalding. Pour over other ingredients and cook until thick.
- 3 egg whites
- Dash of salt
- 1 tsp. vanilla
- ¼ tsp. cream of tartar
- 6 T. sugar
Bring egg whites to room temperature. Add vanilla, cream of tartar and a dash of salt. Beat to soft peaks. Gradually add sugar until stiff. Pour filling into pre-baked piecrust and top with meringue. Bake at 275 degrees until golden brown.
Keeneland Racecourse, Chef Marc’s Bacon Jam, Executive Chef, Marc Therrien, Lexington, KY
- 3 pieces of Uncured & Smoked bacon (small dice, good knife skills help final outcome)
- 1 yellow onion, small dice
- 4 fresh garlic cloves, minced
- 1 cup cider vinegar (use half pickle brine)
- 2 serrano chiles, fine dice
- ¾ cup brown sugar
- ¼ cup honey
- 1 cup fresh brewed coffee
- Render bacon in thick bottom pot until amber color (do not burn) and remove bacon and drain most of rendered fat. (save some in pan for next step)
- In same pan with remaining bacon fat sweat onions, serrano and garlic until amber color
- Add back to the pan your rendered bacon, vinegar, sugar, syrup and coffee.
- Let simmer and reduce for 30 minutes or so stirring every once and a while to prevent sticking.
- Let cool and serve
Tomato Chutney, Grace Mattingly, Taste Curator for Aurora Cooks, The Inns of Aurora, New York
- 4 cups cherry tomatoes halved
- 1/2 red onion finely chopped
- 5 cloves garlic roughly chopped
- fresh rosemary and thyme tied with string
- 1 tsp fennel seed (lightly toasted)
- 1/2 tsp cumin seed (lightly toasted)
- 1 to 1 1/2 cups white wine
- 1/2 cup of sugar
- splash apple cider vinegar
- Sweet onions, add garlic, seeds and herbs. Sautee for a few minutes to let flavors combine. Add tomatoes and cook until they start to break up and color builds up on pan. Deglaze with wine and bring to boil. Bring down to a simmer and add sugar and a couple splashes of apple cider vinegar. Let cook on very low heat for about 20 minutes, stirring frequently. Let cool. Can be blended for a smoother texture, but I enjoy the more rustic style.
Warm Duck Confit & Havarti Popovers, Executive Chef Patrick Prager, The Kimpton Sawyer Hotel, Sacramento, California
- The Warm Duck Confit & Havarti Stuffed Popover is the go-to comfort dish, which combines well seasoned and tender duck confit with melted Havarti cheese, perfect encased in a buttery popover. A fan favorite at the Kimpton Sawyer Hotel, this recipe will impress family, friends and loved ones this winter season.
- 1# Duck Legs
- ¼ cup kosher salt
- 2TBSP sugar
- 1bunch thyme
- 2TBSP ground black pepper
- 1TBSP chili flakes
- Zest of 3 lemons
- 1quart duck fat
- Rough chop thyme. In a bowl, mix salt, sugar, thyme, black pepper, chili flakes, and lemon zest. Liberally coat the duck legs with salt mixture. Let sit refrigerated overnight.
- Pre-heat oven to 300
- In a medium saucepan, over medium heat, melt the duck fat.
- Rinse the duck legs, pat dry
- Put duck legs in oven proof dish. Cover with duck fat.
- Cover dish with foil.
- Bake in oven for 1.5 hours or until meat is tender.
- Pick meat. Save duck fat for a future recipe.
- 1 cup milk Save $
- 2 eggs Save $
- 1 cup all-purpose flour Save $
- ½ teaspoon salt
- Heat oven to 450°. Generously grease 6-cup popover pan with shortening. Place pan in oven 5 minutes to heat.
- Meanwhile, place milk in 1-cup microwavable measuring cup. Microwave uncovered on High 40 to 50 seconds or until warm. Beat eggs slightly in medium bowl with fork or wire whisk. Stir in flour, milk and salt with fork or wire whisk just until smooth (do not overbeat). Fill popover pan cups half full. Bake 20 minutes.
- Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan. Serve warm.
To assemble dish
- 1 cup Duck confit
- ½ cup Havarti cheese (small diced)
- Heat oven to 350
- Cut the top off the popover with a sharp knife
- Mix duck and Havarti cheese
- In an oven safe dish, heat duck and cheese until cheese is melted, about 5 mins, remove from oven
- Stuff mixture into popover
- Put stuffed popovers back in oven for 3 minutes
- Serve and enjoy!