Keto Menu Guide

Keto

CHRISTMAS MENU GUIDE RECIPES INSIDE Party Prime Rib Keto Friendly Scotch Eggs Roasted Brussels Sprout Bacon Bites with Aioli Gooey, Creamy Mushrooms & Sundried Tomatoes Ultra Rich Keto Gravy Homemade Keto Eggnog

Party Prime Rib “This is my all-time favorite prime rib recipe,” shared Chef Chris Fagan, Hospitality House culinary instructor. “It’s always a hit—especially at holiday gatherings and I’m happy to share my special recipe with our supporters at BriarPatch. I hope to one day make this with my students at Hospitality House.”

15 lb prime rib roast

2 tbsp garlic powder

1 cup kosher salt

15 garlic cloves

¼ cup cracked black pepper

1

/8 cup fresh thyme leaves

Trim fat from rib. Cut 15 slits through top of rib. Push a garlic clove into each cut. Mix remaining ingredients together. Rub ingredients over top of rib. Place in refrigerator; let stand at least 10 hours.

Preheat oven to 350º. Place rib in center/middle shelf. Roast 1 hour, rotating every 20 minutes. After 1 hour, reduce oven temperature to 275º.

For 1 more hour, check the temperature of the rib every half hour. preheat

350º

Prime rib is cooked to medium rare when 115º. Remove from oven and allow to rest for 15 minutes. Remove fat cap from rib.

Slice and serve with horseradish, au jus or Ultra Rich Keto Gravy.

Ultra Rich Keto Gravy

Makes approximately 2 ½ cups

2 Tbsp butter

2 Tbsp fresh lemon juice

1 medium onion

1 cup dried porcini mushrooms

1 Tbsp red wine vinegar

2 cloves garlic

½ cup heavy whipping cream

1 Tbsp Dijon mustard

1 Tbsp fresh parsley, chopped

2 cups bone broth

1 Tbsp fresh sage, chopped

2 tsp lemon zest

1 cup water to soak the mushrooms

Add water to mushrooms and soak for

Pour in bone broth, lemon juice and add the

stirring constantly. Once done, take off heat

about 30 minutes, until soft. Peel and dice

soaked porcini mushrooms with the water.

and season with salt and pepper to taste.

onion and garlic.

Add red wine vinegar and mustard and

Blend with a hand blender until smooth and

Add garlic and onion into a hot pan greased

bring to a boil. Lower heat and let simmer

creamy. Serve immediately or let it cool

with butter and cook over medium heat

until the amount is reduced by about half.

down and store covered and refrigerated

until translucent. Add lemon zest, sage and parsley and cook until the onion is golden.

Add cream and cook for 5 minutes on low,

for up to 5 days. Reheat as needed.

Gooey, Creamy Mushrooms and Sundried Tomatoes Oh yeah. This crowd pleaser is easy to whip up and satisfies. Iron your eating pants before indulging. Serves 6.

1 lb Baby Bella or cremini

10 sundried tomatoes, in oil, sliced

4 Tbsp cream cheese

Mushrooms, cleaned

in slivers

¼ cup Parmigiano-Reggiano

2 tbsp butter

¼ cup heavy cream or

5 cloves garlic, chopped

coconut milk

½ cup bone broth

Salt and pepper to taste

¼ cup red wine

Fresh thyme, chopped

Saute garlic in butter on medium heat. Add

Parmigiano-Reggiano. Fold in sundried

mushrooms. Once they begin to brown, add

tomatoes. Salt and pepper to taste

stock and wine and bring to a simmer.

Once ¼ of the liquid has evaporated, stir in cream cheese, heavy cream and

Transfer to serving dish and top with thyme.

Roasted Brussels Sprout Bacon Bites with Aioli

S H O P P IN G L IS

T Produce □ 2 heads garlic □ 1 ½ lbs Brussels sp routs □ 1 bunch fresh thym e □ / cup fresh sage □ 1 medium onion □ 2 sprigs fresh pars ley □ 1 lemon □ 1 lb Baby Bella or

Serves 8 3 Tbsp extra virgin olive oil

½ cup mayonnaise

1 ½ lbs Brussels sprouts, halved

1

Pinch of salt

¼ tsp freshly squeezed lemon juice

2 tsp grated Parmigiano-Reggiano

1 garlic clove, minced

9 slices of bacon

2 shakes Tabasco sauce

/8 tsp paprika

1

Preheat oven to 350º.. Pour olive oil into pan over medium heat. Add Brussels sprouts and preheat

350°

saute until bright green and slightly carmelized.

cremini mushr ooms

Sprinkle in Parmigiano-Reggiano and remove

Perishables □ 15 lb prime rib roas t □ 1 lb ground pork, la mb and/or beef □ 9 slices thick cut ba con □ 22 oz heavy whipp

from heat. Cut each bacon slice into thirds.

Place a Brussels sprout half underneath the bacon and wrap it up. You may need to secure it with a toothpick. Place it seam side down on baking sheet. Repeat until all bacon and Brussels sprouts have been used. Bake for 20 minutes or

or coconut milk

until bacon is thoroughly cooked. remaining ingredients. Place in refrigerator until ready to serve.

Scotch eggs are a super impressive dish that will wow and delight your guests, and surprisingly not that difficult to make. Serves 6.

Grocery □ 8 oz kosher salt □ 16 oz unsweetened cashew milk

6 boiled eggs

½ tsp dried sage

1 lb ground pork, beef or lamb or a

1 tsp onion flakes to garnish (optional)

combination

1 Tbsp olive oil

½ tsp dried thyme

Salt and pepper to taste

Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.

Mix the ground meat with dried herbs and salt and pepper. preheat

350º

Flatten a small handful of meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the egg. Add more meat if required to ensure the egg is completely covered. Press firmly to help the meat adhere to the egg. Repeat with the other eggs.

Place on a lined baking tray and brush eggs with oil and sprinkle onion flakes.

Bake for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.

almond or

□ 2 oz black pepper □ 1 oz garlic powder □ 1 Tb red wine vinega r □ 1 Tb Dijon mustard □ 2 oz dried porcini m ushrooms □ 20 oz bone broth □ 1 jar sundried tomat oes in oil □ 2 oz red wine □ 4 Tbsp olive oil □ 4 oz mayonnaise □ / tsp paprika □ 2 shakes Tabasco □ ½ tsp dried thyme □ ½ tsp dried sage □ 1 tsp onion flakes □ 1 cinnamon stick □ ¼ tsp nutmeg □ ½ cup xylitol allulo se or □ 2 tsp vanilla extract erythritol □ ½-1 cup dark rum or 1

Preheat oven to 350º.

ing cream

□ 4 Tb cream cheese □ 3 oz Parmigiano-R eggiano □ 1 stick butter □ 12 eggs

For the Aioli Sauce: In a small bowl whisk together

Keto Friendly Scotch Eggs

8

8

bourbon

Don’t feel like cooking?

Our Deli and Bakery have you covered with delicious ready-to-go Christmas foods from our deli.

Roasted Turkey

Green Bean Almandine

Maple Glazed Ham

Winter Potatoes Au Gratin

Mashed Potatoes Mushroom Gravy

Winter House Veggies

Turkey Gravy

Check out our bakery for Wheat-free Yule Logs

Gingerbread

Wheat-free Eggnog Cheesecakes

Apple Pies

Peppermint Brownie Cupcakes

Vegan Apple Pies

and more!

Pear Custard Pies

From our Meat & Seafood Dept Prime Rib available December 18 - January 1 Nevada County Free Range Beef and Niman Ranch Ready-to-go Christmas foods availability subject to change.

Homemade Keto Eggnog Eggnog translates nicely to the Keto lifestyle. You won’t miss the real thing for a moment with its creamy lusciousness and incredible smoothness. Serves 6.

2 cups unsweetened almond or cashew milk

¼ tsp nutmeg. freshly grated, plus more

½ cup xylitol allulose or erythritol

2 cups heavy cream or coconut milk

for garnish

2 tsp vanilla extract

1 cinnamon stick

6 egg yolks

½-1 cup dark rum or bourbon to taste

Add nut milk, heavy cream, cinnamon and nutmeg to a medium

Combine everything back to saucepan, and cook over medium/

saucepan and simmer for about 8-10 to infuse, stirring constantly

low heat for roughly 8-10 minutes, or coats the back of a wooden

to avoid burning. Remove from heat and set aside.

spoon. Remove from heat and pour mixture through a sieve onto

Combine yolks and sweetener in a bowl and beat until light and fluffy and most of the sweetener has dissolved (if using erythritol, some granules will remain).

Temper the hot mixture into egg and sugar mixture—add hot milks (very!) little by little to egg mixture while whisking constantly, so eggs don’t curdle.

a bowl. Stir in vanilla and liquor of choice, to taste. Cover and transfer to refrigerator to chill.

Eggnog will continue to thicken while chilling. Stir immediately before serving. If it’s too thick, thin it out with a little more nut milk until it’s at the desired consistency.