It is hard for me to believe that next week is Christmas. Perhaps it is because I am still running the AC in my car, I have not wrapped my gifts or I have yet to have a glass of eggnog. Regardless, I must begin the count-down, it is 7 days until Christmas.
With Christmas comes traditions, family and of course, good food. There is nothing like a Christmas table, set for conversation, memories and holiday favorites. Still searching for the perfect pumpkin pie recipe? Want to change up your table setting this year? I know I am! Let’s look to some of our local Chefs in SRQ for their tips and traditions for the Holiday season.
(Chef Judi Gallagher, ABC Channel 7)
Briefly, please tell me about yourself and how you became involved in cooking.
I grew up in a family where food was everything. we ate breakfast, we talked about what mom would make for dinner. we were obsessed, i became obsessed. As hokey as it sounds i started playing restaurant right away when i got my first easy bake oven. I would sell little cakes with strawberry jam to the mailman, it was my idea of first bistro, while other people selling lemonade. I was always intrigued by restaurants, I started watching Julia child, I related to her because of her size, a tall woman and she was revered as this wonderful chef that made mistakes and i loved how she gave everyone confidence even when she messed up.
What are your favorite holiday dishes?
Prime rib dinner with a potato souffle, au gratin potatoes, roasted brussel sprouts is a perfect holiday meal.
What significant dishes do you make for Hanukkah?
Well of course potato, latkes, Hanukkah is a celebration of fine food and oils, red onion, sweet potato
With many people following the Paleo diet, how can chefs be more health conscious in cooking holiday favorites?
The good thing about paleo is i can still have prime rib! We switch out roasted cauliflower with caramelized leeks and fennel. Things like baked apples with baked nuts are a great dessert with coconut whipped cream staying away from dairy.
Why is presentation in holiday cooking important?
Its important every single day. my mother would put parsley on the side of all of her dishes. Humans are visual, the prettier the plate the more appealing it is. It shows people that you made the extra effort and that you care by making their holiday special.
How do you like to decorate a table for holiday meals?
I always decorate very simply. Using fresh fruits and vegetables as the focus. A beautiful wooden bowl filled with Granny Smith Apples. Tiny fresh artichokes and a vase filled with fresh cranberries and a wreath of rosemary are all my favorites.
What is your favorite holiday cocktail
Eggnog and bourbon on the rocks by far!
What is your alternative to black eyed pea soup on New Years Day?
For New Year’s Day we have a tradition of enjoying Peking Duck and Chinese Dumplings. Needless to say this is the most delicious version of celebrating a new year. We are New Englanders and as soon as I started dating my husband I got him initiated by ordering a Peking Duck carved table side and scallion pancakes and of course several versions of crispy dumplings.
What holiday recipe do you have to share?
Butternut Squash Ravioli with Pancetta Sage brown butter
Ingredients
· 1 24-ounce package fresh cheese or butternut squash ravioli(I use Pepperonata Pasta at the downtown Farmer’s Market)
· 6 tablespoons unsalted butter
· 2 medium shallots, thinly sliced
· 16 fresh sage leaves
· 1/4 teaspoon kosher salt
· 1/4 teaspoon black pepper
· 3/4 cup (3 ounces) grated Parmesan
· 2 chunks pancetta, diced
Directions
Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.
Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Add the pancetta and cook until slightly crispy.
Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.
Divide the pasta among bowls and top with the remaining Parmesan.
(Chef Pedro Flores, The Table at Creek Side/ Phillippe Creek Oyster Bar)
Briefly, please tell me about yourself and how you became involved in cooking.
My mother and grandmother were great chefs themselves only they didn’t work in a restaurant. I would love to help them in the kitchen when I was younger, so my interest has always been there. I started working for the Marriott in Austin Texas as a dishwasher but my eyes always lingered towards what the chefs were doing on the other side. They noticed my interest and I proved myself to be hardworking so they gave me a shot as a line cook which turned into banquet dinners, catering, etc. I learned all of my basic prepping and cooking there. They also had a great culinary school program which I attended for two years.
When it comes to holiday entertaining, how do you stay relaxed and prepared?
I just focus on what I know and my passion always seems to shine through naturally. The holidays are already too stressful as it is. Preparing dishes for my loved ones is my relaxation.
Where do you like to go for fresh cooking supplies?
I believe in supporting our local businesses so that’s where I always start. I also enjoy taking a stroll around our farmers market in the early mornings with a cup of coffee in hand.
What is the best way to store left-overs?
I store them in my stomach…ha. Seriously though I use a air vac to store any leftovers with the date on it was made.
What holiday recipe do you have to share?
Spicy pumpkin custard
Ingredients
1 can pumpkin purée
1 cup condensed milk
4 egg yolks
1/2 cup brown sugar
1/2 cup cream cheese
1 pinch nutmeg
1/2 teaspoon cinnamon
How to make
Combine pumpkin, cream cheese, eggs, in mixer. Whip until it is white and smooth. Add sugar, best for three minutes on medium speed. Add remaining ingredients, beat one additional minute. Pan spray ramekins. Add pumpkin mix. Cook at 325 degrees did twenty minutes. Test in the center with a toothpick, toothpick should come out clean.
Now it’s time to make the caramel!
Ingredients
1 cup sugar
1/4 cup of water
How to make
Dissolve in sautée pan until becomes thicker caramel
Pour caramel over custard and enjoy!
(Chefs Lum and Selina, Taste of Asia)
Briefly, please tell me about yourself and how you became involved in cooking.
Chef Lum got involved with cooking when his wife decided she didn’t want to cook anymore….. more truth than not:)
What is the secret to the perfect pumpkin pie?
Chef Lums wife’s (Selina) secret to a perfect pumpkin pie is condense milk… sssshhhhhhhh!!
What are some fun desserts that those with kiddos can enjoy during a holiday get-together?
It has to be making sugar cookies! They can be as fun and creative as they want to be! And its awesome to eat and share, yummmmmm.
How can the whole family get involved in hosting a holiday gathering?
We always invite the kids for their input on the menu we should serve. They feel really awesome about it, just not as awesome when they have to cook it….
What are you asking Santa for Christmas this year?
This may sound corny..with all seriousness though….for all of family and friends to be healthy and safe!!
What holiday recipe do you have to share?
Selina’s easy coconut custard pie.
1 pre-made pie shell
5 eggs
1/4 cup coconut milk
1/2 sugar
1/4 cup coconut flakes
1 teaspoon vanilla extract
Mix all ingredients together and pour into the pie shell. Bake for about 1 hour in 350 degrees. (cooking time may vary depending on your oven) Sprinkle more coconut flakes if desired.
My wife and I like the pie warm, but the kids like it when it has cooled down. Enjoy!
What is your favorite holiday recipe?
xo Chelsea
