ASKCHEFDENNIS.

COM

10
HOLIDAY
RECIPES
FROM SWEET TO SAVORY
WITH DELICIOUS CHEER

ASK CHEF DENNIS

 CRANBERRY EGGNOG
BREAD PUDDING
INGREDIENTS
1 loaf Potato Bread cut into cubes (more if
you need it, the bread should mound high
above your casserole dish)
4 cups egg nog
3 large eggs
1 cup sugar
2 Tablespoons pure vanilla
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
Cream Cheese Frosting
1/4 lb butter - softened
8 ounces cream cheese softened. (not
whipped cream cheese)
1 cup confectioners sugar (aka 10X) more if
you like it sweeter
1 tablespoon bourbon, whiskey or rum (use
vanilla extract for a non alcoholic version)

DIRECTIONS
1. Preheat the oven to 350 degrees and get out
a 9 x 9 baking dish. Cut potato bread into
cubes and place in a baking dish.
2. Mix in the cranberries with the cut bread.
3. In your mixer or a large container, mix the eggnog, eggs, sugar, cinnamon and vanilla together,
making sure all the eggs are beaten into the milk and all the sugar has been incorporated
4. Pour this mixture over the cut bread, mixing it well so that all of the bread has absorbed some of
the milk. Let it sit for at least 15 minutes, overnight in the fridge is even better.
5. Cover the prepared bread pudding with cling wrap (don't worry it won't melt then with
aluminum foil and Bake for One hour at 350 degrees).
5. Uncover and continue to bake it for 15 minutes more or until the center is fully set.
6. The bread pudding will rise quite a bit, but sadly it will fall, this won't affect the flavor.
Cream Cheese Frosting
1.Whip the butter and cream cheese in your mixture at high speed to get some air into it.
2. Turn the mixer down all the way and add the confectioner's sugar gradually increasing the speed.
3. Add the vanilla and mix well.
4. Spread cream cheese frosting over the warm bread pudding, serve and enjoy.
 LOBSTER STUFFED
WITH CRAB IMPERIAL
INGREDIENTS
2 (8-10) ounce lobster tails
6 ounces lump crab meat
1/4 cup Hellman’s Mayonnaise
1/2 tsp sugar
1/2 tsp old bay
1 tsp finely chopped Italian parsley
1 tsp finely chopped red pepper or
roasted red pepper
1 large egg lightly beaten
squeeze of lemon juice
4 ounces unsalted butter

DIRECTIONS
Crab Imperial
1. Mix mayonnaise, egg, sugar, old bay, peppers
and parsley together and blend well, this is
your imperial sauce.
2. Gently mix with lump crab meat.
3. Refrigerate for 1 hour before using.
Lobster Prep
1. Melt butter and split lobster tail down the middle. Pull the lobster meat out of the shell,
leaving the end flap inside the shell.
2. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in
place. Push both sections of the shell together and place the split lobster on top of the shell.
3. Spoon some of the butter over top of the lobster, place in a baking pan and into 350 degree
oven. Allow lobster to bake for 5 minutes so that the area you are stuffing will get partially
cooked.
Adding Stuffing to Lobster
1. Remove lobster from oven after the partial cooking and stuff the top of the lobster tail,
making a mound with the crab imperial.
2. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice
golden color. Remove stuffed lobster from the oven and spoon just a little bit more of the
butter on the stuffed lobster.
RICCOTTA CHOCOLATE CHIP CAKE
INGREDIENTS DIRECTIONS
Cake aka the Crust 1. In a large bowl mix all of the ingredients for
2 1/3 cups flour the crust together, except the butter
1/2 cup sugar 2. Cut the butter into very thin slices and add it
to the mixture working it in gently, you don’t
8 oz very cold butter sliced thinly
want the butter to blend in, the mixture
1 1/2 tsp baking powder
should be chunky*.
1 egg 3. Press half of the mixture gently into the
1 Tbsp milk bottom of a 9-inch springform pan that has
1 Tbsp Tuaca or your favorite been greased with butter and dusted with
liquor: Amaretto, Frangelica or flour. (do not mash it down!)
Sambucca are good choices 4. Mix the ricotta, mascarpone, egg and sugar
Filling using a fork.
8 oz ricotta 5. Add the chocolate chips and stir to blend.
6. Spread the mixture evenly on top of the
8 oz Mascarpone
crust.
1 large egg
7. Crumble the remainder of the crust over the
3/4 cup sugar filling, covering the filling completely*
1 cup semi-sweet chocolate chips 8. Sprinkle pistachios ver the top of the crust.
Topping (Optional) 9. Bake in a preheated oven for 50 to 60
1/4 cup pistachios minutes at 350°.
Dust with confectioners sugar 10. Torta is best served at room temperature.
 OVEN ROASTED RACK
OF PORK
INGREDIENTS
1 7-8 bone center cut rack of pork
1/4 cup dijon mustard, stone ground
mustard or olive oil
1/4 cup sea salt & black pepper (I used
homemade Montreal Steak
Seasoning)
2 carrots - rough cut
1 small onion - rough cut with skins
2 stalks of celery - rough cut
6 cloves garlic peeled
Copycat Montreal Seasoning
2 teaspoons mustard seeds
2 teaspoons coriander seeds
INGREDIENTS
1 Tablespoon dill seeds
1 Tablespoon granulated onion
1 Tablespoon red pepper flakes
1 Tablespoon granulated garlic
1 Tablespoon coarse sea salt
1 Tablespoon paprika
2 Tablespoons black peppercorns

DIRECTIONS
1. Preheat oven to 450 degrees.
2. In a roasting pan add your rough cut vegetables and garlic
3. Rinse the rack of pork well and pat dry
4. Place rack fat side up, on top of cut veggies.
5. Apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast.
6. Sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite
Montreal Steak Seasoning instead of the other seasonings. **Add one cup of water to the
bottom of the pan before roasting**
7. Place pan in preheated 450 degrees F oven for 15 minutes.
8. After 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½
– 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees
for medium.
OVEN ROASTED RACK OF PORK CONTINUED
9. Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes
before slicing the meat. This will allow all the juices to remain in the rack, rather than have them
run all over the plate, making the meat dry.
10. While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop
on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from
the pan, making your pan gravy.
11. Strain out all of the vegetable pieces and any residue
12. Cut the rack along the bones, making even portions of the pork, serve with your pan gravy
and your favorite sides!

NOTES
There are a few simple rules for roasting meets.
Let the roast come to room temperature for about 30 minutes.
Roast at high temp 450 degrees Fahrenheit for 15 minutes (30 minutes for roasts larger than
10 pounds). Reduce oven temp to 325 degrees Fahrenheit and cook approximately 15
minutes per pound till the desired doneness.
Cook meat uncovered in your roasting pan. Always roast fat side up.
Use a meat thermometer to make sure the roast is at the temperature you desire.Remember
your roast will increase in temperature approximately 10 degrees after removing from oven.
Medium Rare 145 degrees F; Well Done 160 degrees F.
 STEAK AU POIVRE
INGREDIENTS
2 10 ounce New York Strip
Steaks
1 Tbsp dijon mustard
2 Tbsp cracked black pepper
sea salt to taste
au Poivre sauce
1 Tbsp olive oil
2 Tbsp shallot minced
1 cup mushrooms sliced
1/4 cup brandy
1/4 cup heavy cream *may
substitute light cream, half and half
INGREDIENTS or plain greek yogurt
1/2 cup chicken stock *may
substitute beef or vegetable stock
1 Tbsp butter
1 Tbsp flour
2 cups spinach

DIRECTIONS
1. Remove steaks from the refrigerator and allow to come to room
temperature (30-45 minutes).
2. Sprinkle salt to taste on the top and bottom of the steaks.
3. Spread dijon mustard to one side of steak.
4. Press the mustard side of the steak into the cracked peppercorns, encrusting
the steaks lightly or heavily, as you prefer.
5. Let the steak sit for 10-15 minutes to let the pepper flavor get into the steak.
6. Heat the oil in a saute pan over high heat. When the pan is quite hot, add the
steaks, pepper side down. Saute the steaks for about 1 1/2 to 2 minutes, until
well seared. Turn the steak and cook the other side for 1 to 2 minutes.
INGREDIENTS

STEAK AU POIVRE CONTINUED

au Poivre Sauce
1. In a pan over medium heat add the olive oil and mushrooms. Saute until
mushrooms are cooked then add the shallots. Stir to mix.
2. Remove the pan from the heat and carefully add the brandy. Place pan back
on the stove and keep an arms distance away in case the brandy flames. If it
flames it would stay on for long, just until the alcohol burns out.
3. Add the stock and heavy cream, bringing the liquid back to a boil, slightly
reducing the sauce.
4. Push butter into the flour until well coated and place in the pan stirring to mix
in completely. This is a beurre manie and will thicken your sauce.
5. In another pan, while the sauce is cooking, saute the spinach in a little olive
oil.
Assembly
1. Place sauteed spinach on a plate, add steak and top with au Poivre sauce.
 COQ AU VIN FOR TWO
INGREDIENTS
2 Tablespoons extra virgin olive
oil
6 slices bacon diced
8 ounces mushrooms
6 small white onions cut in half or
quartered depending upon size
2-3 cloves garlic mashed
2 carrots peeled and rough cut
1/2 bottle of full-body red wine
2 Tablespoons tomato paste
8 ounces chicken stock
INGREDIENTS unsalted butter
1 sprig thyme
1 sprig rosemary
sea salt and black pepper to taste
4 large skin on, bone in chicken
thighs

DIRECTIONS
1. Add chicken to a 1-gallon zipper-lock bag. Pour in one cup red wine and
seal bag, pressing out air. Let stand while you prepare the remaining
ingredients or overnight for the best results.
2. Preheat oven to 350°.
3. In a large Dutch oven or rondeau, cook bacon over medium-high heat,
stirring and reducing heat as necessary to prevent scorching, until
browned and fat has rendered, about 10 minutes. Remove from heat
and, using a slotted spoon, transfer bacon to a paper towel-lined plate.
4. Remove chicken from zipper-lock bag, discard wine, and pat dry.skin.
INGREDIENTS

COQ AU VIN FOR TWO CONTINUED

5. Add mushrooms to pan and cook over medium-high heat, stirring frequently,
until browned, 10 to 12 minutes.
6. Add onions, carrots, and garlic and cook, stirring, until lightly browned, about 5
minutes. Add bacon, the remainder of the wine, tomato paste, chicken stock,
thyme and rosemary and bring to a simmer, stirring up any browned bits.Add
chicken back to pan, leaving skin side up and not submerged if possible. Transfer
to oven and cook, uncovered, for 1 hour.
7. Remove pan from the oven and take the chicken out of the pan.
8. Add in two tablespoons of unsalted butter that has been rolled in flour, getting
as much flour into the butter as possible. This is called a beurre manie and will
thicken your sauce. Mix the beurre manie in well and allow to simmer over
medium heat.
9. Return chicken to pot, spooning sauce on top. Garnish with remaining sprig of
thyme or rosemary. Serve with potatoes, pasta, or rice.
 CLASSIC PUMPKIN
ROLL
INGREDIENTS
Pumpkin Roll
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
Cream Cheese Frosting
8 ounce package cream cheese softened
INGREDIENTS
8 ounces mascarpone cheese or cream
cheese
2 cup powdered sugar
6 Tablespoons butter softened
1 teaspoon vanilla extract
1/4 cup powdered sugar for dusting
DIRECTIONS
1. Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease
and flour paper. Sprinkle towel with powdered sugar.
2. Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and
sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into
prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen
and turn cake onto prepared towel, and carefully peel off the paper.
4. Roll up cake and towel together, starting with narrow end. Cool on a wire rack.
Cream Cheese Frosting
1. Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until
smooth.
2. Carefully unroll cake; remove towel and spread cream cheese mixture over cake.***
3. Re-roll cake, then wrap in plastic wrap and refrigerate at least one hour. Sprinkle with
powdered sugar before serving.
 DRY BRINE AND
ROAST A TURKEY
INGREDIENTS
Dry Brine Ingredients
3 tbsp coarse kosher salt
1 Tbsp coarse grind black pepper
1 Tbsp thyme finely chopped fresh
or dry
1 Tbsp sage finely chopped fresh or
dry
1 Tbsp clementine peel finely
zested any citrus may be used
1 tsp smoked paprika optional
INGREDIENTS Roasting Turkey
1-2 carrots rough cut
1 onion rough cut
3-4 stalks celery rough cut
2 cloves garlic peeled
16-20 lb turkey fresh or frozen
DIRECTIONS
Prep and Dry Brining
1. Mix the dry brine ingredients together in a small bowl and set aside.
2. Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity
and save for another use. Remove or discard any plastic or metal cages or pop-up
thermometers.
3. Rinse the entire turkey in cold water thoroughly. Then pat the turkey dry using paper towels,
inside and out.
4. Using your hands, gently loosen the skin over the breast and separate it from the meat, making
sure to break through the thin membrane between the skin and breast while leaving the skin
itself intact.
5. Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.
6. Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin). Then sprinkle
the remaining salt mixture over all the skin of both the breasts, legs and wings.
DRY BRINE AND ROAST A TURKEY CONTINUED
7. Place the turkey breast-side up in a roasting pan. Cover the turkey securely using plastic wrap,
or place it into a small plastic bag and seal it, removing as much of the air as possible. Refrigerate
for 48 – 60 hours.
8. After the time has expired, uncover the turkey and allow it to remain uncovered and
refrigerated for 8-12 hours.

DIRECTIONS
The Secret to Roasting
1. Allow the turkey to sit at room temperature for one hour before roasting.
2. In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots. Include
the skin from the onion and carrots. Add 1 cup of chicken stock or water to the pan.
3. Place the turkey upside down on a rack in a roasting pan. This will self baste the breast as the
fat from the underside and dark meat flow into the breast.This will help keep the turkey from
being dry.
4. Preheat oven to 425º. Brush the turkey with melted butter and roast upside down for 45
minutes. At the end of that time very carefully turn the turkey over with the breast side up to
continue cooking. ( I used heat resistant gloves) Brush again with melted butter if you
like.Decrease oven temperature to 325º. Cook the turkey until it reaches the temp of 165º for
the breast and 175º for the thighs. The meat will rise an additional 10º continuing to cook as it
rests.*My 20-pound turkey only took an additional 3 hours to cook using this method. Make
sure to check your turkey around the 2 1/2 hour mark.
5. Allow the turkey to rest 30 – 60 minutes before slicing. This will ensure that the juices stay in
the turkey and don't all run out as you slice it.
 CANNOLI CREAM
CAKE
INGREDIENTS
Yellow Layer Cake
2/3 cup butter softened
1 3/4 cups sugar
2 large eggs
1 1/2 tsp vanilla
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups milk
Cannoli Cream
16 oz ricotta cheese
8 oz mascarpone cheese
INGREDIENTS
1 cup superfine sugar
zest of one lemon
1 Tbsp vanilla
1 cup mini chocolate chips

DIRECTIONS
Yellow Cake
1. In your mixer cream the softened butter and sugar until it is light and fluffy.
2. Add the eggs one at a time and mix well after each egg.
3. Mix in the VanillaIn another bowl add the flour, salt and baking powder and blend together.
4. Add the 1/3 of the flour to the creamed mixture alternating with the milk, continue until all
the ingredients have been added.
5. Divide the mixture into three floured 9″ cake pans and bake at 350 degrees for about 20
minutes, or until a toothpick inserted in the center out clean.
6. Allow cakes to cool completely before adding cannoli cream.
Cannoli Filling
1. Blend together ricotta and mascarpone. Add in superfine sugar (if you can’t find superfine, use
your food processor to make regular sugar into superfine. Do not let it become powder, that
will be 10x and that makes the mixture too loose.) The secret to keeping the cream thicker is
superfine sugar. 10x sugar makes the mixture too loose.
2. Add in lemon zest, vanilla and chocolate chips.
3. Refrigerate for 2 hours if possible, before using as filling for the cake.
 ITALIAN CANNOLI
POUND CAKE
INGREDIENTS
butter and sugar to coat loaf pan
1 cup granulated sugar
1 Tablespoon finely grated orange zest
1 Tablespoon finely grated lime zest
1/2 cup vegetable oil
1 Tablespoon vanilla
1 cup whole-milk ricotta cheese
2 large eggs
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 1/2 cups all-purpose flour
1/2 cup chocolate chips
1/2 cup white chocolate chips
INGREDIENTS
1/4 cup cinnamon chips
White Chocolate Ganache
1 cup white chocolate chips or chopped white
chocolate
1/4 cup heavy cream
DIRECTIONS
1. Preheat oven to 350°F.
2. Prep a Standard loaf pan, coating with butter and sugar.
3. In the bowl of your mixer add the sugar, orange and lime zest. With your mixer on low
allow zest to mix into the sugar blending the oils from the zest into the sugar for 2
minutes.
4. In a small bowl blend together oil, vanilla, and eggs. Add in ricotta cheese and whisk
until well blended, then slowly add sugar to the mixture.
5. In another bowl mix flour, sea salt, baking powder and cinnamon. Slowly add flour into
ricotta mixture, mix just until blended.
6. Add in chocolate chips, white chocolate chips and cinnamon chips, only mix enough to
combine the ingredients.
7. Pour mixture into prepared loaf pan and bake oven for 55 to 65 minutes, or until a
skewer inserted into the center of the cake comes out clean.
8. Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan
and onto the rack to finish cooling.
ITALIAN CANNOLI POUND CAKE CONTINUED
White Chocolate Ganache
1. Place the white chocolate in a microwave-safe bowl.
2. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
3. Pour the cream over the white chocolate, making sure that most of the white chocolate is
covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white
chocolate has melted completely and the mixture is smooth.
4. If necessary the mixture can be microwaved for a few seconds more.
Assembly
1. Pour white chocolate ganache over cooled pound cake

BON APPETIT!