Holiday Bundles - Recipes

Instructions

1. Preheat oven to 160°C (325°F).
2. Season lamb shanks generously with salt and pepper.
3. Heat garlic oil in a Dutch oven over medium-high heat. Sear shanks on all sides until deeply browned, about 8-10 minutes total. Remove and set aside.
4. In the same pot, sauté onion and carrot until softened, about 5 minutes.
5. Add ras el hanout, cumin, saffron, and tomato paste. Cook, stirring, for 2 minutes until fragrant.
6. Deglaze with white wine, scraping up browned bits. Let reduce by half.
7. Add lamb stock, dried apricots, and orange peel. Return shanks to pot.
8. Bring to a simmer, cover with lid, and transfer to oven.
9. Braise for 2.5-3 hours, until meat is fork-tender and falling off the bone.
10. While shanks rest, prepare couscous according to package directions, finishing with butter.
11. Serve shanks over couscous, spooning sauce over top. Garnish with toasted almonds, parsley, and lemon wedges.

Instructions

1. Preheat oven to 160°C (325°F).
2. Season shanks with salt and pepper. Sear in hot garlic oil until browned on all sides. Remove and set aside.
3. Add leek to pot and sauté until softened, about 4 minutes.
4. Add garlic confit cloves (mashed) and rosemary sprig.
5. Deglaze with red wine, scraping up any browned bits. Let reduce by one-third.
6. Add lamb stock and return shanks to pot.
7. Bring to simmer, cover, and transfer to oven for 2.5-3 hours until fork-tender.
8. Remove shanks and keep warm. Strain sauce and return to pot.
9. Reduce sauce over medium-high heat until it coats the back of a spoon (nappé consistency), about 10-15 minutes.
10. Meanwhile, make gremolata by combining parsley, orange zest, minced garlic, and salt.
11. Serve shanks with reduced sauce, scattered with fresh gremolata.

Instructions

1. Preheat oven to 200°C (400°F).
2. In a food processor, pulse pistachios, mint, panko, olive oil, and salt until finely chopped but not powdered.
3. Season chops with salt and pepper. Heat garlic oil in an ovenproof skillet over high heat.
4. Sear chops for 1 minute per side until nicely browned.
5. Remove from heat. Brush top of each chop with Dijon mustard.
6. Press pistachio-mint mixture firmly onto the mustard-coated side of each chop.
7. Transfer skillet to oven and roast for 5-7 minutes until internal temperature reaches 54-57°C (129-135°F) for medium-rare.
8. Meanwhile, mix all yogurt sauce ingredients in a small bowl.
9. Let chops rest for 5 minutes before serving with yogurt sauce.

Instructions

1. Preheat oven to 200°C (400°F).
2. In a small bowl, mix pomegranate molasses, honey, and sherry vinegar.
3. For the salsa verde: char scallions in a dry skillet or under broiler until blackened in spots, about 3-4 minutes. Chop and combine with parsley, capers, lemon zest, olive oil, and salt.
4. Season chops with salt and pepper. Heat garlic oil in an ovenproof skillet over high heat.
5. Sear chops 1 minute per side.
6. Brush chops generously with pomegranate glaze.
7. Transfer to oven and roast for 5-7 minutes to medium-rare (54-57°C/129-135°F internal temperature).
8. Rest chops for 5 minutes, then serve topped with charred scallion salsa verde.

Instructions

1. Soak bulgur in cold water for 15 minutes. Drain and squeeze completely dry in a clean kitchen towel.
2. For the shell: In a bowl, mix bulgur, 250g ground lamb, grated onion, allspice, cinnamon, salt, and pepper. Knead with ice-cold hands, adding ice water as needed, until mixture is smooth and paste-like. Refrigerate.
3. For the filling: Heat 1 tablespoon oil in a skillet. Brown the remaining 250g ground lamb with mashed garlic confit, breaking into crumbles. Add pine nuts, cranberries, parsley, allspice, salt, and pepper. Cook 5 minutes. Let cool.
4. Preheat oven to 200°C (400°F). Oil a 20x20 cm (8x8 inch) baking dish.
5. Divide kibbeh shell mixture in half. Press one half evenly into the bottom of the prepared pan.
6. Spread filling evenly over the kibbeh layer.
7. Wet your hands and press remaining kibbeh mixture on top of filling, sealing edges.
8. Score the top in a diamond pattern with a sharp knife. Drizzle remaining olive oil over top.
9. Bake for 30-35 minutes until golden brown and cooked through.
10. Let rest 10 minutes. Cut along scored lines.
11. Serve with tahini-lemon sauce and garnish with pomegranate seeds.

Instructions

1. Preheat oven to 190°C (375°F).
2. Cut tops off peppers and remove seeds and membranes. If needed, trim bottoms slightly so peppers stand upright, being careful not to create holes.
3. Heat olive oil in a large skillet. Cook onion until soft, about 5 minutes. Add garlic confit and cook 1 minute more.
4. Add ground lamb, breaking it up as it cooks. Brown for 5-7 minutes.
5. Stir in cooked rice, diced tomatoes (with juices), oregano, cinnamon, salt, and pepper. Simmer for 5 minutes.
6. Remove from heat and fold in feta, parsley, and mint.
7. Stand peppers upright in a baking dish. Fill each pepper with lamb mixture, packing gently.
8. Pour ½ cup water in the bottom of the baking dish. Cover with foil.
9. Bake for 35 minutes. Remove foil, sprinkle mozzarella on top of each pepper, and bake uncovered for 10-15 minutes more until cheese is melted and peppers are tender.
10. Let rest 5 minutes before serving.

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Cut merguez sausages into 5 cm (2 inch) pieces.
3. Cut puff pastry into strips about 2 cm (¾ inch) wide.
4. Wrap each sausage piece in a pastry strip, slightly overlapping as you wrap.
5. Place seam-side down on prepared baking sheet.
6. Brush with beaten egg and sprinkle with sesame seeds if using.
7. Bake for 18-22 minutes until puff pastry is golden brown and sausages are cooked through.
8. While baking, mix all yogurt dip ingredients in a small bowl.
9. Serve warm merguez bites with harissa-honey yogurt for dipping.

Instructions

1. 24 hours before roasting (if possible): Make small deep slits all over the lamb leg using a paring knife. Insert garlic slivers and rosemary pieces into slits. Rub entire leg with salt. Refrigerate uncovered.
2. Remove lamb from refrigerator 1 hour before roasting to come to room temperature.
3. Preheat oven to 220°C (425°F).
4. Rub lamb with olive oil and season with black pepper.
5. Place on a rack in a roasting pan. Roast at high heat for 15 minutes to develop color.
6. Reduce heat to 165°C (330°F). Continue roasting until internal temperature reaches 54-57°C (129-135°F) in the thickest part, approximately 1-1.5 hours more.
7. Remove from oven, tent with foil, and rest for 20 minutes.
8. For gravy: Pour off most fat from roasting pan. Place pan over medium heat. Add lamb stock, scraping up browned bits. Add demi-glace and redcurrant jelly. Simmer until slightly thickened, about 5 minutes. Whisk in cold butter. Season to taste.
9. Carve lamb and serve with pan gravy.

Instructions

1. Preheat oven to 200°C (400°F).
2. Lay butterflied lamb flat on a cutting board, cut side up. Season with salt and pepper.
3. Mix all stuffing ingredients in a bowl until well combined.
4. Spread stuffing evenly over the lamb, leaving a 2 cm border.
5. Roll lamb tightly and tie with kitchen string at 5 cm intervals.
6. Season outside with salt and pepper, rub with olive oil.
7. Place in roasting pan and roast at high heat for 15 minutes to develop color.
8. Reduce heat to 165°C (330°F) and continue roasting until internal temperature reaches 54-57°C (129-135°F), approximately 1-1.5 hours more.
9. Mix pomegranate molasses and honey. During the last 10 minutes of cooking, brush glaze over lamb 2-3 times.
10. Rest for 20 minutes before slicing.
11. Serve with jeweled rice (basmati rice with dried fruits, nuts, and herbs).

Instructions

1. Make stuffing: Melt butter in a skillet. Cook onion, celery, and apple until soft. Transfer to a bowl. Add chestnuts, bread cubes, parsley, stock, and egg. Mix well and season with salt and pepper. Set aside.
2. Form the crown: Curve the rack into a crescent/horseshoe shape with bones pointing up and meat facing out. Tie with kitchen string to hold the shape. (Note: For a full circular crown, use 2 racks tied together.)
3. Preheat oven to 200°C (400°F).
4. Rub meat with garlic oil, then mustard. Press rosemary and thyme onto the meat. Season with salt and pepper.
5. Wrap bone tips with foil to prevent burning. Place crown in a roasting pan.
6. Fill center cavity with stuffing, mounding it up.
7. Roast at high heat for 15 minutes.
8. Reduce heat to 165°C (330°F) and continue roasting for 20-30 minutes more, until internal temperature reaches 54-57°C (129-135°F) for medium-rare.
9. Remove foil from bones and brush with warmed pomegranate jelly.
10. Rest for 10-15 minutes tented with foil.
11. For sauce: Heat lamb stock with demi-glace. Simmer until slightly reduced. Whisk in cold butter.
12. To serve: Present crown whole, then carve between bones into individual chops. Serve with stuffing and sauce.

Instructions

1. Prepare all three sauces by mixing ingredients in separate small bowls. Set aside.
2. Pat Wagyu slices dry and season lightly with salt.
3. In a fondue pot, heat beef tallow and grapeseed oil to 180-190°C (355-375°F). Use a thermometer to maintain temperature.
4. Place fondue pot on table burner over medium-high heat.
5. Provide each guest with a fondue fork and arrange Wagyu slices on a platter.
6. To cook: Spear meat with fondue fork, immerse in hot oil for 15-30 seconds (since they're pre-sliced thin, they cook very quickly).
7. Transfer to plate and dip in sauces of choice.

Instructions

1. In a pot, combine veal stock, star anise, cloves, cinnamon, ginger, and garlic. Bring to simmer and cook for 20 minutes to infuse flavors.
2. Add fish sauce and brown sugar. Taste and adjust seasoning.
3. Strain broth and keep at a gentle simmer.
4. Set up serving station: Arrange cooked noodles, herbs, lime, chili, and scallions in bowls.
5. Give each guest a small cup or bowl.
6. To serve: Have guests add a small portion of noodles and herbs to their cup. Using chopsticks, dip Wagyu slices in the simmering broth for just 3-5 seconds until barely cooked but still pink (pre-sliced thin Wagyu cooks very quickly).
7. Place cooked beef in cup with noodles.
8. Ladle hot broth over.
9. Finish with a squeeze of lime, chili to taste, and crispy shallots.

Instructions

1. Rehydrate porcini in 180 ml hot water for 20 minutes. Strain through coffee filter or fine cloth, reserving liquid. Mince mushrooms finely.
2. In a large heavy pot, heat butter and garlic oil over medium heat. Add onion, carrot, and celery. Cook until very soft, about 10 minutes.
3. Add minced porcini and tomato paste. Cook, stirring, until paste turns a rusty brown color, about 5 minutes.
4. Increase heat to medium-high. Add Wagyu beef, breaking it up gently. Cook just until it loses its raw color (don't brown it completely).
5. Add milk and simmer until mostly absorbed, about 10 minutes.
6. Add white wine and simmer until reduced by half.
7. Add crushed tomatoes, veal stock, and reserved porcini liquid. Season with salt and pepper.
8. Bring to a gentle simmer, then reduce heat to lowest setting. Cook uncovered for 1.5-2 hours, stirring occasionally. The sauce should barely bubble. Add water if it gets too thick.
9. Taste and adjust seasoning. Stir in cold butter.
10. Cook pappardelle in well-salted water until al dente. Reserve 1 cup pasta water.
11. Toss pasta with sauce, adding pasta water as needed to achieve a silky consistency.
12. Serve with abundant freshly grated Parmigiano-Reggiano.

Instructions

1. 60-90 minutes before cooking, season steaks generously on both sides with coarse salt. Leave uncovered at room temperature.
2. Just before cooking, pat steaks completely dry with paper towels.
3. Heat a cast-iron skillet over high heat until smoking hot (about 5 minutes).
4. Add a very thin film of neutral oil to the pan.
5. Place steaks in pan without moving them. Sear for 1.5-2 minutes per side for rare to medium-rare.
6. Optional butter baste: In the last 20 seconds, add tallow and crushed garlic to pan. Tilt pan and spoon fat over steaks.
7. Remove to a cutting board and rest for 5-7 minutes.
8. Finish with flaky sea salt just before serving.

Instructions

1. 12-24 hours before cooking: Season steaks generously with coarse salt. Place uncovered on a wire rack over a plate in the refrigerator.
2. Remove steaks from refrigerator 1 hour before cooking.
3. Preheat oven to 105°C (220°F).
4. Place steaks on a wire rack set over a baking sheet.
5. Roast in oven until internal temperature reaches 46-49°C (115-120°F), approximately 30-45 minutes depending on thickness.
6. Remove from oven and rest for 10 minutes.
7. Heat a cast-iron skillet or plancha over maximum heat until smoking.
8. Add a thin film of oil to the pan.
9. Sear steaks for 45-60 seconds per side to develop a deep crust.
10. Remove immediately and rest for 5 minutes.
11. Finish with flaky sea salt only. No butter needed.

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Place Brie wheel in the center of the parchment.
3. Cut pepperettes in half lengthwise.
4. Arrange pepperette halves radiating out from the cheese like sun rays, cut-side down.
5. Roll out puff pastry large enough to cover the entire arrangement.
6. Drape pastry over cheese and pepperettes. Trim excess, leaving enough to tuck under slightly.
7. Cut several small vents in the pastry over the cheese.
8. Brush entire surface with beaten egg.
9. Bake for 22-28 minutes until pastry is deeply golden brown.
10. Let cool for 5 minutes before serving.
11. To eat: Pull off a pastry-wrapped pepperette "petal" and dip into the molten cheese center. Serve cranberry-mustard on the side.

Assembly

1. Choose a large wooden board or slate.
2. Place cheeses first, spacing them around the board.
3. Add small bowls for mustard, honey, and harissa yogurt.
4. Arrange pepperettes and bacon shards near the cheeses.
5. Fill in gaps with pickles, olives, and nuts.
6. Add fresh fruits around the edges.
7. Scatter garlic confit cloves as little flavor bombs.
8. Fan out crackers and bread slices.
9. Garnish with fresh herbs if desired.

Instructions

1. Combine all sauce ingredients in a small saucepan.
2. Bring to a simmer over medium heat, stirring.
3. Reduce heat to low and simmer for 10-15 minutes until slightly thickened.
4. Taste and adjust seasoning. Set aside.

1. Preheat oven to 150°C (300°F).
2. Season ribs generously on all sides with salt and coarse pepper.
3. Place ribs in a baking dish or small roasting pan. Cover tightly with foil.
4. Cook for 2.5-3 hours until tender.
5. Remove foil, brush with BBQ sauce, and return to oven uncovered for 15-20 minutes, basting with more sauce halfway through.
6. Rest 15 minutes before slicing.

1. Prepare smoker for 120°C (250°F) using oak or hickory wood.
2. Season ribs as above.
3. Smoke ribs for 4-5 hours until probe-tender (92-96°C/198-205°F internal temp).
4. Wrap in foil for the last hour if needed.
5. During the last 20 minutes, brush with BBQ sauce every 7-8 minutes to build a glaze.
6. Rest 15 minutes wrapped before slicing.

Instructions

1. Preheat oven to 160°C (325°F).
2. Season ribs generously with salt and pepper.
3. Heat garlic oil in a Dutch oven or deep ovenproof pan over high heat. Sear ribs on all sides until deeply browned. Remove and set aside.
4. Add onion and carrot to pot. Cook until softened, about 5 minutes. Add garlic confit.
5. Deglaze with red wine, scraping up browned bits. Let reduce by one-third.
6. Add veal stock, balsamic vinegar, soy sauce, thyme, and bay leaf.
7. Return ribs to pot, nestling them into the liquid. Liquid should come about halfway up the ribs.
8. Cover and braise in oven for 2.5-3 hours until meat is very tender.
9. Remove ribs carefully to a plate. Strain braising liquid into a small saucepan.
10. Reduce liquid over high heat to a thick, glossy glaze (about 8-10 minutes).
11. Increase oven temperature to 220°C (425°F).
12. Place ribs on a baking sheet. Brush generously with reduced glaze.
13. Roast for 6-8 minutes to caramelize glaze.
14. Serve ribs with remaining glaze drizzled over.