Holiday cookbookprf[1] copy

Holiday Extravaganza 2008 1

E X T RA VA G A N Z A C O O K B O O K

2 Holiday Extravaganza 2008

This year’s chef for The Republic’s Holiday Extravaganza is the chef at Harrison Lake Country Club and instructor at Red Oak

Culinary School. He will be opening a new restaurant later this year in Columbus.


Bevers PharmacyBrad’s Home FurnishingsButterfly WorldChateau de PiqueClark ApplianceColumbus Regional HospitalFitted FootGran BrazilLockett’s

LongabergerMary KayMcDowell SchoolMetabolicPremier JewelryRed Oak Culinary SchoolSam’s ClubScrap-a-holicSilpada

Skin DeepStudio 204Sunkiss - Red Lips BoutiqueTastefully SimpleTaulman ChiropracticUnique WindowsWischmeier Nursery

E X T RA VA G A N Z A 2 0 0 8

5 p.m. Doors open. Visit the exhibitors’ booths listed below. 6:15 p.m. The latest fashions from Lockett’s will be modeled. Be sure to fill out your registration card for a chance to win prizes. 7 p.m. Welcome by master of ceremonies John Foster, WCSI. Jeff Maiani will whip up tempting recipes on the most up-to-date appliances from Clark Appliance. INTERMISSION

Don’t miss when we call your name.

Lots of door prizes to be given away!

The cooking presentation will resume.

Presented by:

Style show presented by Lockett’s Ladies ShopAppetizers by Sam’s Club

Kitchen appliances supplied by Clark’s AppliancesDecorations provided by Wischmeier Nursery

List of exhibitors for the 2008 Holiday Extravaganza:

WHEN QUALITY & PRICE ARE IMPORTANT, SHOP —

STORE HOURS: Mon.-Sat. 9:30-6, Fri. 9:30-8, Sun. 1-5729 Washington St.



½ cup fresh ginger, peeled and chopped

1 cup sugar

10 ounces cranberry juice

½ cup frozen cranberries½ cup water2 bottles champagne, well chilled

24 frozen cranberries, (3 per serving)

¼ cup sugar

1 teaspoon crystallized ginger, chopped

Combine fresh ginger, sugar, cranberry juice, frozen cranberries and water in a saucepan and bring to a simmer. Let simmer to syrup-like consistency, remove from heat and let cool. Strain syrup and discard the ginger. Let chill. Place ! cup sugar and crystallized ginger in a spice grinder (coffee grinder) and process until even consistency.Moisten rims of champagne flutes with water and dip in ginger sugar.Add one to two tablespoons of the chilled syrup to the bottom of each flute, drop in 3 frozen cranberries and top with chilled champagne (about 4 ounces).Serves up to 8 people.



Filling:1 cup Nutella1 cup finely chopped hazelnuts

3 tablespoons powdered sugar

¼ teaspoon vanilla

Cookies:4 ounces bittersweet chocolate, melted

1 cup all purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt½ cup butter, room temperature

2/3 cup brown sugar

¼ cup sugar

1 large egg

2 teaspoons water1 teaspoon vanilla

1 tablespoon coffee liqueur2 cups semisweet chocolate chips1 cup chopped hazelnutsPowdered sugar for garnish

For filling:Combine all ingredients in a bowl and mix well. Let chill.Cookies:Preheat oven to 325 degrees.Line baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a bowl. Using an electric mixer, beat butter and both sugars in a bowl until well blended and fluffy. Add egg, water, vanilla, and coffee liqueur and blend well. Fold in melted chocolate. Beat in flour mixture, being careful not to over mix.Stir in chocolate chips and nuts.Drop dough by tablespoonfuls onto prepared sheet pans, spacing 2 inches apart.Bake until the tops are just firm and no longer shiny (about 12 min-utes).Transfer to rack to cool.Place half of the cooled cookies flat side up on a work surface.Spread each with a tablespoon of filling, leaving ! inch border. Top each with a second cookie, pressing to adhere. Serve chilled.

with Hazelnuts



2 bone-in pork loin roasts, frenched

1 large red onion, sliced

1 head fennel, sliced, reserve the tops for garnish

1 cup hard apple cider1 cup orange juice

2 cups chicken stock3 tablespoons butter

Brine:2 gallons water

2 cups kosher salt4 oranges, zest and juice

1 head fennel, sliced, tops included

1 bulb garlic, cut in half

1 bunch tarragon

1 tablespoon black peppercorns5 bay leaves

Have your butcher prepare your bone-in pork loin as a “crown roast” (exposing the rib bones down to the eye of the roast and tying the two roasts together to form a crown shape. Note: This recipe will work perfectly well with a single pork roast, bone-in or boneless, however the bone-in roast will have much more flavor in the end result.Prepare the brine: Combine all ingredients in a large stock pot and bring to a slow simmer. (Just enough to dissolve the salt.) Let cool completely.Marinate the crown roast in the cooled brine overnight (or at least 6 hours).Preheat oven to 375 degrees. Cover the exposed bones with foil to prevent scorching. Spread sliced red onion and fennel evenly on the bottom of roasting pan. Place the roast on top of the vegetables. Roast in the oven until internal temperature reaches 155 degrees. Remove from oven and let roast rest up to one hour. It should carry-over cook to an internal temperature of 165 degrees. Meanwhile, remove fat from the roasting pan. Discard any scorched vegetables. Place the pan over medium heat and deglaze with cider, scraping up browned bits from the bottom of the pan. You may now transfer the liquid to a saucepan if it makes it easier, or just finish the sauce in the roasting pan. Add the orange juice and reduce the liquid by half. Add the chicken stock and reduce by half again. Stir in butter and pour over roast or reserve in a sauce boat and serve tableside. Carve and serve roast tableside.Serves up to 16 people.

with Fennel and Orange



Marinade:4 six-ounce portions ahi (yellowfin tuna)

1 cup light soy sauce

1 tablespoon sesame oil2 tablespoons cilantro, chopped

2 garlic cloves, sliced thin

2 tablespoons fresh ginger, sliced thin

Crust:¼ cup white sesame seeds¼ cup black sesame seeds

Combine all ingredients in the marinade in a bowl and stir well.Place tuna portions in a single layer in a shallow dish and cover with marinade. Marinate for 15 minutes, turning once or twice.Combine both sesame seeds in a shallow dish and blend well. Remove tuna from marinade and let drain. Remove any excess garlic and ginger from the tuna. Now coat each portion with the seeds, pressing gently to form a crust. Store in the refrigerator until ready to cook. Storing at least 1 hour will help the seeds adhere to the tuna better.Heat a heavy sauté pan (cast iron preferable) over high heat. Coat the bottom with vegetable oil. Sear all sides of the tuna for 30 seconds each (or cook to desired doneness). Serve immediately or chill and serve as an appetizer sliced over Asian Slaw.Serves 4 people.



4 globe artichokes

2 cups artichoke/spinach dip4 tablespoons panko (Japanese bread crumbs)

4 tablespoons shredded Parmesan cheese

In a large pot, bring approximately 1 gallon of water (enough to sub-merge the artichokes in) to a boil with a handful of kosher salt.While the water is coming to a boil, prepare the artichokes. Trim off the tops and the tip of the stem. Then using scissors trim off the tip (thorn) of each leaf. Rub each artichoke liberally with lemon after trimming and submerge in cold water to keep it from browning.When the water is boiling, add the artichokes and weight them down with a dinner plate or bowl to keep them submerged. Cook for approxi-mately 30 minutes or until soft. (Tip of a paring knife should pierce the bottom of each artichoke with very little resistance.)Remove from water and let drain upside down (stem facing up) in a colander or perforated pan. Let cool completely before working with them as they will fall apart easily when warm.When cool, trim off the stem so that each artichoke will stand up. (Reserve the stems, chop them finely and add to the spinach artichoke dip.)Using your thumbs, create an opening in the top of each artichoke. Using a teaspoon, scrape out the “choke,” the fuzzy-looking part toward the base of each artichoke. Now spoon in the dip (or use a piping bag), filling each artichoke. Then spread on the sides, making sure each leaf has some of the dip underneath. Sprinkle each with breadcrumbs, then Parmesan and bake in a preheated 375 degree oven until browned and heated through.Serves up to 8 or more as an appetizer.



4 pounds sweet potatoes, peeled (about 4 large potatoes)

4 Granny Smith apples

1 ½ quart heavy cream

6 ounces quality fresh goat cheese

5 tablespoons brown sugar

1 cinnamon stick¼ teaspoon nutmeg, freshly grated

1 tablespoon kosher salt, or to taste

Black pepper, freshly ground, to taste

Butter, as needed

2 ½ cups, or as needed, panko (Japanese bread crumbs)

2 tablespoons fresh thyme, chopped

2 tablespoons fresh parsley, chopped

Preheat oven to 400 degrees.Put the cream in a saucepan with the cinnamon and nutmeg and warm slightly infusing the flavors. Now stir only 4 ounces of the goat cheese and the brown sugar (reserve the rest of the goat cheese for the top of the gratin). Whisk until smooth. Let cool, remove cinnamon stick.Using a mandolin, slice the potatoes 1/8th of an inch thick. Do the same with the apples, slicing them to the core, rotating them and continuing until only the core is left. Immediately submerge the apple slices in water to prevent browning. Mix the bread crumbs and fresh herbs together and set aside. Butter baking dish (or use small individual dishes). First put an even layer of sweet potatoes, followed by an even layer of apples (note: be sure to dry the apples well). Cover with the flavored cream and sprinkle with the herbed bread crumbs. Repeat until all ingredients are used. You may have some cream left over. Crumble reserved goat cheese over the top of the gratin.Cover the dish with foil (if using individual dishes, place them on a baking sheet and cover the baking sheet with foil). Bake in the preheated oven for about 45 minutes, or until potatoes are soft. Increase the temperature to 500 degrees and remove the foil. Bake until the top is nicely browned. Serve hot.Serves 6-8 people.



Slaw:1 head napa (Chinese) cabbage, shredded (may substitute any other cabbage)

2 medium carrots, shredded

2 packages daikon sprouts, clipped

1 medium red onion, sliced fine

1 bunch fresh cilantro, chopped fine

1 bunch green onion, chopped fine

Dressing:2 cups light mayonnaise

1 tablespoon hot sauce1 tablespoon sesame oil2 tablespoons soy sauce

1 orange (zest and juice)

2 tablespoons fresh ginger (grated)

Salt and pepper to taste

Prepare the slaw by shredding or slicing fine each vegetable and placing in a large bowl.Prepare the dressing: Combine all ingredients in a bowl and whisk until smooth. Combine the dressing with the prepared vegetables and mix well.Serves up to 10 or more.


1 pound Brussels sprouts1 cup chestnuts, canned

1/3 cup quality maple syrup

2 tablespoons whole butter2 tablespoons fresh thyme leaves

Salt and pepper to taste

Bring 2 quarts of water and 1 tablespoon of salt to a boil. Trim the outside leaves of the sprouts and using a paring knife, cut an X at the base of each sprout.Blanch in the boiling salted water until just tender. Remove from water and shock in ice water. When completely chilled, drain well and cut each sprout in half.Put the syrup and sprouts into a sauté pan and bring to a simmer. Add the butter and chestnuts and stir to coat. Stir well. The butter and syrup will thicken and glaze the sprouts and nuts.Season with salt and pepper and toss in the fresh thyme.Serves 4-6 people.

with Chestnuts and Maple Glaze


1 cup jasmine rice

1 cup water1 quart whole milk2 cups heavy cream

1 vanilla bean, split lengthwise

1 cinnamon stick¼ teaspoon nutmeg, freshly grated

4 egg yolks

1 cup sugar

2 cups dried figs, stems removed and quartered,

soaked in warm water and a few splashes of brandy

Combine the rice and water in a saucepan and cook over medium heat. Once most of the water is absorbed, add the vanilla bean, milk, cinnamon and nutmeg and bring to a simmer. Reduce the heat and stir often. Cook about 45 minutes.Combine egg yolks and sugar in a bowl and stir well. Temper some of the hot rice into the egg mixture, stirring rapidly. Return the rice and egg mixture back to the pot and mix well.Drain the dried figs and stir into pudding and add heavy cream, cook to 185 degrees stirring constantly. Let cool. Adjust sweetness to taste with honey if desired.



1 whole duck1 red onion1 orange

1 bunch Italian parsley

1 bunch thyme (Reserve 2 tablespoons of picked leaves for the garnish)3 tablespoons butter

1 each pomegranate, seeds only

1 cup pomegranate juice

1 cup sugar

½ cup cider vinegar

Preheat oven to 400 degrees. Rinse the duck under cold water. Remove the giblets and discard, or freeze for another use. Pat the duck dry with paper towels. Tuck wing tips under and remove excess fat from cavity. Gently prick the skin all over with a fork. Cut the orange in half and squeeze the juice over the duck. Quarter the onion and stuff into the cavity along with the orange halves and the thyme and parsley. Season the duck very well with kosher salt inside and out. Place on a rack in a roasting pan and begin roasting.Make the glaze. Combine the pomegranate juice, sugar and cider vinegar in a saucepan and reduce to a syrup consistency. Stir in 1 tablespoon reserved thyme leaves. Pour about 1/4th of the glaze into another container and reserve. Leave the rest in the saucepan and stir in the butter, keep warm.Rotate the duck after about 20 minutes. Once the duck reaches an internal temperature of 140 degrees, start to glaze it. Using a brush, liberally baste the duck with the reserved pomegranate glaze and continue roasting until it reaches an internal temperature of 155 degrees. Remove from oven and brush one last time with the glaze. Let rest for at least 30 minutes. Garnish duck with pomegranate seeds and fresh thyme. Carve and serve with the remaining glaze drizzled on top. Serves 4-6 people.

with Pomegranate Glaze


2 cups half and half2 cups heavy cream

8 ounces chocolate8 egg yolks

1/3 cup raw sugar (plus more for brulee)

1 orange zest

1 teaspoon cayenne (or to taste)

Preheat oven to 325 degrees. Combine the cream, half and half, orange zest, cayenne, and half of the sugar in a heavy saucepan and bring to a boil.Add the chocolate and turn off heat. Stir to melt chocolate.Combine the egg yolks and other half of the sugar in a bowl and whisk to combine.Add 1/3 of the warm chocolate mixture and temper the eggs. Add the rest of the mixture and mix well, then strain through a fine sieve.Place serving dishes in a roasting pan and divide the mixture evenly.Place the custard in the oven and pour warm water into the pan to reach halfway up the sides of the serving dishes. Cover with foil and bake for 50 minutes. Let cool completely. Top each with about 1 tablespoon of sugar and torch or broil to make a crisp caramel topping. Or serve in smaller cups without crust as pots au crème.

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