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Christmas Menu

The document provides recipes for a Christmas menu including: - Cornish hens with achiote paste marinade and chorizo stuffing - Chestnut soup made with chicken stock, chestnuts, onions and heavy cream - Brussels sprouts sautéed with pancetta, dried cranberries and olive oil - Wild mushroom strudels made with phyllo dough and a filling of sautéed mushrooms, onions and parmesan - Orange chocolate cheesecakes baked in a mini muffin tin with a crust of crushed chocolate wafers

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Angel Thompson
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38 views3 pages

Christmas Menu

The document provides recipes for a Christmas menu including: - Cornish hens with achiote paste marinade and chorizo stuffing - Chestnut soup made with chicken stock, chestnuts, onions and heavy cream - Brussels sprouts sautéed with pancetta, dried cranberries and olive oil - Wild mushroom strudels made with phyllo dough and a filling of sautéed mushrooms, onions and parmesan - Orange chocolate cheesecakes baked in a mini muffin tin with a crust of crushed chocolate wafers

Uploaded by

Angel Thompson
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Christmas Menu

Cornish Hens with Chorizo Stuffing

 1 package achiote paste


 1/2 cup olive oil
 1 teaspoon toasted cumin
 1 teaspoon ground coriander
 1 teaspoon Mexican oregano
 1 tablespoon chopped garlic
 2 Cornish hens

Directions
Preheat the oven to 375 degrees F.

Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon
garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the
Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight,
refrigerated.

 1 pound hard chorizo diced


 1 white onion diced
 1/2 cup chopped carrot (1 large carrot)
 1/2 cup chopped celery
 1 tablespoon chopped garlic
 2 cups crumbled corn bread
 1/2 cup chicken stock
 1/4 cup chopped cilantro

Directions
Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.

Preheat the oven to 350 degrees F.

Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized,
about 10 minutes.

Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry
but at the same time not to wet.

Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned,
about 20 minutes.

Chestnut Soup

2 2/3 c. chicken stock


.5 lb. chestnuts
1/3 c. chopped onion
1 sprig fresh parsley
1 whole clove
1 bay leaf
¼ c. heavy cream
¼ t. sugar
Salt and pepper
Nutmeg

In saucepan, combine stock, chestnuts and onions. Place the parsley, clove and bay leaf in a spice bag
and add to stock mixture. Simmer over med-low heat for 45 minutes. Discard the spice bag and puree
the chestnut mixture in a food processor til smooth. Add the cream, sugar, salt and pepper and nutmeg.
Return mixture to saucepan and heat through. Garnish w/ unsweetened whipped cream and fresh
parsley if desired.

Sauteed Brussels sprouts with pancetta and cranberries

Brussels sprouts
Olive oil
Salt and pepper
2 oz. pancetta
Dried cranberries

Dice pancetta and cook until crisp. Set aside to drain on a paper towel. Wash and chop Brussels sprouts
into halves or quarters. Heat olive oil in skillet until it is almost to smoking point. Add Brussels sprouts in
a single layer and DO NOT MOVE them for at least 30 seconds. Season to taste with salt and pepper.
After sprouts have developed some char/color, add pancetta and dried cranberries. Heat just until
cranberries are hot; serve warm.

Wild Mushroom Strudels

7 oz. phyllo pastry


4 T. butter, melted
1 egg, beaten

Filling:
1 egg, beaten
1 lb. mixed fresh mushrooms
1 medium onion, minced
3 T. butter
Freshly grated nutmeg
1 T. dry sherry
1 T. all-purpose flour
1 sprig marjoram
4 T. freshly grated parmesan
Salt and pepper

Preheat oven to 400. Take 3 sheets of phyllo from their package at a time; keep the remaining sheets
tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet,
and cover with a third. Repeat three times, to make four stacks of triple-layer phyllo. Cover with a
damp cloth while you prepare filling.
Make sure the mushrooms are dust and sand free, wash and trim if necessary. Cook the onion in the
butter and, when soft, add the mushrooms with the nutmeg. Saute for 3 to 4 minutes. Add the sherry
and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and
some salt and pepper and let cool. The mixture will be moist. Grease a baking sheet with butter and lay
one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom
mixture on the center of the phyllo and add 1 T. parmesan. Fold the sides, then fold over and over into
a neat parcel. Brush with beaten egg, turn over so seam is on the bottom, and brush with egg again.
Repeat to make three more strudels. Bake for 15 minutes and serve warm.

Orange Chocolate Cheesecakes

 1/3 cup finely crushed chocolate wafers


 2 tablespoons butter, melted
 1/4 cup ricotta cheese
 2 ounces cream cheese
 1/4 cup sugar, plus 2 tablespoons
 1 orange, zested
 1 egg
 Butter, for greasing

Directions
Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the
wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange
zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the
cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish
and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for
25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15
minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top
each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

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