Holiday Recipes from Patriot High School
Looking for inspiration to elevate your holiday recipes?
The culinary team at Patriot High School is here to help!
Bagna Cauda
Chef Lustig kicks things off with Bagna Cauda, a classic Italian dish for a simple appetizer. This flavorful appetizer is perfect for bringing the whole family together and is best served with a crostini.
You'll need: extra virgin olive oil, anchovies, and minced garlic
Candied Nut Trail Mix
If you're looking for a sweet and savory treat that also doubles as a great gift, Sous Chef Hunter Smith suggests a candied nut trail mix.
You'll need: Pecans, walnuts, almonds, cinnamon, nutmeg, brown sugar, cayenne, coconut oil, maple syrup, chocolate chips, and dried cranberries
Mix together your nuts, spices, syrup, and oil and place on a baking sheet.
Bake at 350º for 5 minutes.
Once cool, you can add your chocolate chips and dried cranberries.
Cream Crab Dip
A nice savory element to add to your meal is a creamy crab dip served with a crostini or crackers. Chef Lustig demonstrates how to prepare this dish using a Bain-Marie. A Bain-Marie, unlike a double broiler, uses one pot with a simmering boil to create steam to heat the bowl that sits on top. Lustig recommends using lump crab meat over canned to prevent an excess of shells and cartilage in your meat. This recipe can be customized with canned smoked oysters, smoked salmon, or without meat. Serve warm, but if you have leftovers, he recommends refrigerating and using it as a spread for bagels the next day.
You'll need: extra virgin olive oil, shallots, cream cheese, crab meat, salt and pepper(to taste), and lime zest.
Charcuterie Rose
Have you ever wondered how to make those beautiful flowers for your charcuterie board? It's simpler than it seems. Third-year culinary student Alex demonstrates how to make the perfect flower in a few simple steps to elevate your board.
You'll need: a glass and a round deli meat