Village Flavors
Holiday Inspired Pairings When it comes to celebrating the holidays, good food and spirits are a must. BTV Executive Chef Henry Leachman and Chef Memo Vaca, director of Dining Services, add warmth and cheer to the season with snack and drink recipes so fun and festive, you’ll want to make them again and again!
Henry’s Homemade Eggnog Holiday Sausage and Cheese Balls Yields 20 Servings 1 Pound Pork Sausage 2 Cups Bisquick® 4 Cups Shredded Cheddar Cheese 3 Tbsp Fresh Chopped Parsley 1 Tbsp Paprika 1/4 Tsp Kosher Salt 1/4 Tsp Black Pepper Extra Virgin Olive Oil for Brushing Preheat oven to 350 degrees and line a sheet pan with parchment paper. In a large bowl, mix sausage, Bisquick®, cheese, 2 tbsp of the parsley, salt, pepper and paprika until combined. Scoop mixture into tablespoon size balls onto prepared baking sheet. Brush tops of balls with olive oil and bake until deep golden brown and no longer pink in the middle, approximately 25 minutes. Plate and garnish with chopped parsley. 18 BUTTERFIELD LIFE
NOV + DEC 2020
Yields 6 to 7 Servings 4 Egg Yolks 1/3 Cup Plus 1 Tablespoon of Sugar 1 Pint of Whole Milk 1 Cup Heavy Cream 3 Ounces Bourbon 1 Teaspoon Nutmeg 4 Egg Whites Beat egg yolks in a bowl until they lighten in color. Gradually add 1/3 cup of sugar until completely dissolved. Add milk, cream, bourbon and nutmeg, and stir to combine. Beat egg whites in a bowl to form soft peaks. While beating egg whites, add remaining 1 tablespoon of sugar and continue beating until stiff peaks form. Whisk egg whites into the egg yolk, milk, and cream mixture. Chill and serve. I typically use raw eggs for this recipe, but pasteurized eggs may be used to eliminate any risks associated with raw ones. Results will be the same. –Henry Leachman Recipes on this page by Henry Leachman
