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We thought our readers would love to know what their favorite island chef is cooking for his Christmas Day celebration. Eric Sayers shares his holiday menu of spinach and frisee salad with candied pecans, followed by apricot, walnut stuffed pork loin, and ending with a chocolate peppermint ice cream pie.
Let’s not forget about Fido around the holidays; chef Eric includes a recipe for homemade doggy biscuits.
Spinach and Frisee Salad with Candied Pecans
Fresh, sweet and crunchy, this salad shows off the colors of the season.
Salad
3 cups fresh spinach stems removed
1 1/2 cup frisée
3 ounces brie, diced
½ cup dried cranberries
1 apple, diced
½ cup candied pecans (recipe to follow)
Pinch coarse kosher salt
2 twists freshly ground pepper
½ to 1 cup Citrus vinaigrette
Citrus Vinaigrette
1-cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 cup orange juice
1/4 cup champagne vinegar
1 tablespoon minced shallot
1 teaspoon. Dijon mustard
1 tablespoon sugar
Salt and pepper
Using a hand blender combine all ingredients except olive oil. SLOWLY add oil to emulsify.
Candied Pecans
1 egg white
1-cup pecans
½ cup brown sugar
1 tablespoon salt
1 teaspoon vanilla
Whisk egg whites until fluffy, add sugar, salt and vanilla. Toss pecans until coated. Spread single layer on waxed paper and bake at 350 F for 10- 15 minutes until golden brown. Cool and break up.
Apricot and Walnut Stuffed Pork Loin
A holiday roast that’s easy to carve and presents beautifully on the plate.
1 boneless pork loin (about 3 – 4 pounds)
Sea salt and freshly ground pepper
1-cup panko or fine bread crumbs
1/2-cup apple cider
½ cup dried apricot, chopped
1/3 cup walnuts, chopped and toasted
1/4 cup minced shallots
2 tablespoon maple syrup
1 teaspoon minced rosemary
1 teaspoon minced sage
Preheat oven to 400 F. Rinse the pork and pat it dry. Butterfly the roast by first cutting lengthwise about halfway through the roast. Then angle the knife and cut horizontally almost all of the way through, on both sides. Unfold the pork and cut tiny slits in the surface of the meat. Pound with a meat mallet to flatten as much as possible. Sprinkle pork with salt and pepper and set aside. Combine breadcrumbs and apple cider, sit for 5 minutes. Add walnuts, apricots, shallots, maple syrup, rosemary and sage. Spread mixture over surface of the pork. Starting with the smallest side of the meat (which should be in the shape of a rectangle), roll up tightly and secure with kitchen string. Coat the bottom of a roasting pan with cooking spray or a little olive oil. Place the roast in the pan and cook at 400 F, uncovered, for about 20 minutes, reduce temperature to 350 F for another 45 minutes or until the pork reaches an internal temperature of 140-145°F. Let stand for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices.
Chef Eric’s Dog Treats
Here’s a quick cookie recipe for your canine companion for Christmas or any other holiday.
½ cup milk (add any pan drippings optional)
1 egg
2 Tbsp. peanut butter
Pinch sugar
1 ¼ cup whole-wheat flour
Combine milk, egg and sugar, mix. Add half of the flour start to form dough, add peanut butter and rest of flour until dough is formed. Roll out and cut into desired shapes. Bake 350 F for 11 minutes, turning halfway through baking time. Cool and share with your furry friend.
Chocolate Peppermint Ice Cream Pie
Everyone knows that it’s not Christmas without the combination of chocolate and peppermint. The addition of ice cream and caramel sauce is just another tasty little gift.
1 1/4 cup chocolate wafers or Oreos, crushed fine
3 tablespoons melted butter
4 cup chocolate ice cream, softened
1 teaspoon peppermint extract
2 tablespoons confectionary sugar
1/3 cup heavy whipping cream
2 peppermint candy canes, finely crushed
Mix chocolate crumbs and melted butter. Lightly grease sides of 9-inch pie pan. Press crumb mixture onto bottom and sides of pie pan. Fold peppermint extract into chocolate ice cream and carefully spread into cooked pie shell and freeze until firm. Sprinkle half the crushed candy canes over the ice cream.
Beat the heavy cream until stiff; add confectionary sugar. Spread or dollop over ice cream pie, sprinkle rest of crushed peppermint candy on top. Serve with chocolate and caramel sauce.
A little about Chef Eric
Chef Eric is a graduate from the prestigious Culinary Institute of America (CIA). He’s guided the culinary team at CQ’s for the past 12 years and as he says, “It’s home now.” Originally from north of the Mason Dixon line, chef Eric has embraced the South and all its bounty. He strives to use fresh local sustainable ingredients – farm to table and will wander around our farmers markets in search of something special for the menu that evening. Chef Eric’s Yankee spin on traditional Southern cuisine has made him the Readers’ Choice Award winner for 2011.
