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Published by thagen, 2019-11-14 15:20:51

Holiday Cookbook 2019

Holiday Cookbook 2019

11.15.2019

Recipes

TOWN & COUNTRY CLUB
HOLIDAY HORS D'OEUVRES

FEATURED ITEMS

Bacon Wrapped Shrimp
Crab Stuffed Mushrooms
Warm Brie in Pastry
Risotto
Mushroom and Fontina Bruschetta
T&C Meat Balls

THANK YOU

Thank you for coming to this
special holiday event. Inside
this book you will find some of
our wonderful recipes that we
will create tonight. We hope
you can take these recipes
and share them with your
loved ones for years to come.

Bacon Wrapped
Shrimp

Everything tastes better with bacon! PROCEDURE

INGREDIENTS 1. Line a baking sheet with foil and Preheat

1 lb. shrimp (about 20) cleaned, ºoven to 400 F.
peeled, and deveined
7 thick pieces of bacon cut into 2. Wrap each piece of shrimp with 1/3 slice
thirds of bacon and secure with a toothpick.
4 tablespoons salted Place on the baking sheet.
butter melted
1/4 cup brown sugar 3. Mix the melted butter, brown sugar, and
1/2 tablespoon chipotle powder, chipotle powder.
more if desired
4. Brush each shrimp liberally with the
butter mixture, using about 2/3 of it.
Save the leftover butter mixture and set
aside.

5. Bake for 15 minutes. Take the shrimp out
of the oven and switch to broil.

6. Brush each shrimp one more time with
the remaining butter mixture (stir before
brushing).

7. Broil for 1-2 minutes or until bubbly.Serve
and enjoy!

1

Crab Stuffed
Mushrooms

Crab Stuffed Mushrooms are PROCEDURE
the ultimate appetizer. Juicy mushrooms
are stuffed with tender crab meat and º1. Preheat the oven to 375 F. Coat a sheet
cream cheese filling, topped with
breadcrumbs, and baked until melty. pan with cooking spray.
2. Arrange the mushroom caps on the sheet
INGREDIENTS
pan.
18 mushrooms (stems removed) 3. Heat 1 tablespoon of butter in a pan over
3 tablespoons butter divided use
1/2 cup onion finely diced medium heat. Add the onion and cook for 3-
1 teaspoon minced garlic 4 minutes or until translucent. Add the garlic
8 ounces crab meat and cook for 30 seconds more.
4 ounces cream cheese softened 4. Place the onion mixture in a large bowl
1/2 cup shredded cheese I used along with the crab, cream cheese,
Monterey Jack shredded cheese, parmesan and 2
1/4 cup finely grated parmesan cheese tablespoons of chives. Stir to combine.
3 tablespoons sliced chives divided use 5. Place a dollop of the crab filling into each
1/3 cup panko of the mushrooms.
breadcrumbs 6. Melt the remaining 2 tablespoons of butter
cooking spray in the microwave. Stir in the panko crumbs
until they're coated in butter.
7. Sprinkle the panko mixture over the tops of
the mushrooms.
8. Bake for 20 minutes or until golden brown.

2

Warm Brie in
Pastry

Baked brie in puff pastry takes “rich and PROCEDURE
luxurious” to a whole new level. Add a few
friends and some good tunes playing in º1. Preheat oven to 350 F.
the background, and you’ve got yourself a
bonafide party situation. Here is 2. Unroll 1 puff pastry on a floured work
everything you need to know. surface.

INGREDIENTS 3. Smear raspberry jam in center of puff
pastry. Place brie on top of jam.
Flour, for work surface
1 Sheet puff pastry 4. Fold corners of pastry around brie like you
1 (8 oz.)  brie would a present. Seal with egg wash.
1 tbsp. raspberry jam
Egg wash, for brushing puff 5. Cut second sheet of puff pastry into strips.
pastry Wrap two long strips around brie to create
base of bow.

6. Cut long strip into smaller pieces to create
ribbon for bow. Seal onto brie with egg
wash in a bow shape.

7. Place brie on a parchment-lined baking
sheet and cover all over with more egg
wash.

8. Bake until deeply golden, about 15 minutes.
9. Serve with crackers and crusty bread

3

Mushroom and
Fontina Bruschetta

Mushroom and Fontina Bruschetta is the PROCEDURE

perfect appetizer for any holiday gathering. 1. Position oven rack 6 inches from broiler heat

An elegant balance of mushrooms and source; heat broiler on high. Heat 2 tablespoon
cheese that is sure to be a hit! oil in large skillet on medium-high.
2. Add mushrooms, thyme and mint and cook,
INGREDIENTS stirring occasionally, until mushrooms give off

3 tbsp. extra virgin olive oil, plus more juices and begin to brown, about 6 minutes. Add

as needed shallot and garlic and cook, stirring
10 oz. cremini mushrooms, thinly sliced occasionally, until tender, about 2 minutes.
2 sprigs fresh mint 3. Stir in wine and simmer until almost completely
2 tbsp. finely chopped shallot reduced, about 2 minutes. Season to taste with
salt and pepper. Remove from heat; keep warm.

1 clove garlic, finely chopped 4. On broiler-safe baking sheet, drizzle bread with

1/2 c. hearty red wine, such as Chianti about 1 tablespoon oil. Toast bread in broiler 1
4 wide slices crusty bread, about 8 minute; turn and lightly toast other side, about
inches across 30 seconds. Divide fontina evenly over bread;
1 c. shredded fontina cheese (about 4 broil until cheese is melted and crust is
browned, about 1 minute.

ounces), preferably Val d’Aosta 5. Remove and discard herb sprigs from mushroom

2 sprigs fresh thyme, plus more for mixture. Transfer bread to cutting board; top
garnish sea salt with mushroom mixture. Cut each slice in half
Freshly ground black pepper vertically to make 8 pieces; top with fresh thyme
sprig, if desired. Serve immediately.

4

T&C
Meatballs

A classic appetizer with a touch of T&C PROCEDURE
magic! Your guest are sure to enjoy this
timeless classic. 1. In a small bowl, stir breadcrumbs with milk
until evenly combined. Let sit 15 minutes,
INGREDIENTS or while you prep other ingredients.

1lb Ground Beef 2. In a large bowl, use your hands to combine
2 Italian Sausage (80 oz) the beef, bacon, sausage, onion, garlic,
2 Slices of Bacon paprika, crushed red pepper, salt and
4 slices of white bread, crust off turn pepper, then gently stir in bread crumb
into crumbs mixture, eggs, parmesan, until combined.
2 Cups of milk Then form mixture into 1" balls.
3 Tbsp Parmesan Cheese
1 Tbsp Smoked Paprika 3. In a large high-sided skillet over medium
heat, heat oil. Working in batches, sear
½ tsp Italian Seasoning meatballs on all sides to develop a crust.
½ tsp Garlic Powder Set meatballs aside, reduce heat to
½ tsp Salt medium-low, and add sauce to skillet.
¼ tsp Crushed Red Pepper Bring sauce to a simmer then immediately
¼ pepper add meatballs back to skillet. Cover and
simmer until cooked through, about 8
minutes more.

5

Risotto

INGREDIENTS

1 Tbsp. kosher salt, plus more 1 cup dry white wine

6 Tbsp. extra-virgin olive oil 5 Tbsp. unsalted butter, cut into pieces

½ large white onion, finely chopped ¾1 cups finely grated
½(about 1 cups)
Parmesan, divided

2 cups carnaroli Freshly ground black pepper

PROCEDURE

1. Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.

2. Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and

½starting to soften, 6–8 minutes. Add cup water and cook, stirring often, until water evaporates, and onion is sizzling in oil and

completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.)

3. Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a

glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid

helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt.

Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.

¾4. Reduce heat to medium, then add hot salted water to rice in -cup increments, stirring constantly and allowing liquid to absorb fully

before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3

minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and

constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may

not need all of the hot water. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15

minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your

teeth after tasting. Do not overcook!

¼5. Remove pot from heat, add butter, and stir until melted. Gradually add 1 cups Parmesan, stirring until cheese is melted and liquid

surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season

with salt.

6

A B O U T TR H EE C I P E S A U T H O R

CHEF
FRANCISCO
GONZALEZ

FRANCISCO WAS FORMERLY THE ARCHITECTES, NEW YORK’S SOFITEL GABY
EXECUTIVE CHEF AND HEAD OF GOLDEN FRENCH CUISINE, AND MIAMI’S LA RIVIERA. UPON
VALLEY COUNTRY CLUB’S CULINARY ARRIVING IN MINNEAPOLIS, CHEF FRANCISCO
OPERATIONS, A POSITION HE HELD FOR TEN MADE HIS DEBUT AT CHEZ DANIEL AND WORKED
YEARS. CHEF FRANCISCO GREW UP IN AT CHEZ COLETTE AND CAFÉ ROYAL BEFORE
GUADALAJARA WHERE HE DISCOVERED HIS JOINING GOLDEN VALLEY COUNTRY CLUB.
PASSION FOR FOOD FROM HIS BELOVED
GRANDMOTHER WHILE WATCHING HER FRANCISCO INSTILLS A GREAT WORK ETHIC AND
CREATE THEIR FAMILY’S FAVORITE DISHES. PASSION FOR THE ENTIRE CULINARY EXPERIENCE
AT THE AGE OF 18, FRANCISCO MOVED TO AND IS ALWAYS INTENT ON LEARNING NEW
SOUTHERN CALIFORNIA WHERE HE BEGAN TECHNIQUES. HE WAS THE UNANIMOUS CHOICE
HIS COOKING ADVENTURE, AND MET HIS OF OUR EXECUTIVE AND DINING COMMITTEES.
WIFE OF 20 YEARS. WE ARE SO HAPPY WITH FRANCISCO'S ABILITY TO
ELEVATE THE DINING EXPERIENCE AT TOWN &
CHEF’S CULINARY STUDIES COVER A WIDE COUNTRY CLUB.
VARIETY OF EXPERIENCES SPANNING TWO
DECADES AT RESTAURANTS AND RESORTS
ACROSS THE UNITED STATES. HE STUDIED
AT ECOLE LENOTRE IN PARIS. BUILDING AND
ENHANCING HIS TALENT FOR CREATING
PASTRIES, SUGAR AND CHOCOLATE
SCULPTURES THAT ARE BY THEMSELVES,
PIECES OF ART. HE HAS COOKED AT
SOUTHERN CALIFORNIA’S ST. REGIS HOTEL,
CHICAGO’S CAFÉ DES


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