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Holiday Recipes

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A Special Supplement to the Press-Republican

• November 27, 2019


Holiday Recipes

November 27, 2019

Sides, Soups & Salads Ricotta Gnocchi with Winter Root Vegetables

Sherried Tomato Soup

For the gnocchi: 1/4 cup extra-virgin olive oil 8 ounces whole-milk ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg, beaten 1/2 teaspoon kosher salt 1/8 teaspoon freshly grated nutmeg 2/3 cup all-purpose flour

1 stick salted butter 1 large sweet onion 4 cloves garlic 1/3 cup cooking sherry 2 (28 ounce) cans crushed tomatoes in rich puree 2 tablespoons sugar 2 quarts chicken broth 2 teaspoons sea salt 1 teaspoon white pepper 1 cup heavy cream 1/2 cup parsley, minced

For the vegetables: 5 tablespoons unsalted butter 2 cups diced and cooked root vegetables 2 tablespoons water Zest of 1 lemon 10 leaves fresh sage, torn Kosher salt and freshly ground black pepper To make the gnocchi: Bring a large pot of salted water to a simmer. Drizzle a baking sheet with olive oil. In a large bowl, stir together the ricotta, 1/4 cup of the Parmesan, the egg, salt and nutmeg until smooth. Stir in flour until just incorporated. Be mindful not to overwork the dough. Transfer the dough to a large, sealable plastic bag and cut a 1-inch piece from one of the bottom corners. Pipe dough into the simmering water, using a sharp knife to cut 1-inch dumplings as the dough exits the bag. Let the gnocchi cook until they float to the surface of the water, and then let cook for 2 more minutes. The gnocchi should be soft and fluffy. Using a mesh strainer, transfer the gnocchi to the prepared baking sheet. Let cool to room temperature. To make the vegetables: In a large skillet over medium heat, melt the butter but do not allow it to brown. Add the vegetables and cook until completely heated through, 3 to 5 minutes. Add the water, bring to a simmer, and swirl the pan to form a light, emulsified sauce. Add the gnocchi to the pan and cook until hot, about 2 minutes. Stir in the lemon zest, fresh sage and remaining Parmesan cheese and season to taste with salt and pepper. Serve immediately. Serves: 4

Recipe by Shauna Havey

Set a large soup pot over medium heat. Add the butter and allow it to melt. Peel and quarter the onion and place it into a food processor along with the garlic. Pulse until finely chopped, then add the onion and garlic to the pan with the butter. SautĂŠ for about 8 minues until the onions are tender and the garlic is fragrant. Deglaze the pan with the sherry, then pour in the tomatoes and the sugar. Stir to combine and increase the heat to medium high. Add the chicken broth, salt and pepper. Allow the soup to gently simmer for 10 minutes, to allow the flavors to meld. Turn the heat to low and pour in the heavy cream. Ladle the soup into bowls. Sprinkle parsley across the surface of the soup before serving. Serves: 8

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November 27, 2019

Holiday Recipes

Smoked Trout Salad with Green Goddess Dressing For the Pickled Red Onion: 1 red onion, sliced into half moons 1 1/4 cups sugar 1 cup water 1/2 cup apple cider vinegar 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 2 teaspoons yellow mustard seeds For the Green Goddess Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 1/4 cup buttermilk 1/2 English cucumber, seeded and peeled 5 scallions, green part only, cut into large pieces 1/2 cup Italian parsley leaves, whole Juice of 1/2 lemon 1 garlic clove, sliced 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon crushed red pepper For the Smoked Trout Salad: 8 new potatoes, scrubbed 1 head Bibb lettuce, roots removed 2 filets smoked trout, torn into large pieces 6 radishes, thinly sliced 1 (0.75-ounce) package dill, picked from stems To make the pickled onion: Place the sliced onions in a medium bowl. In a small saucepan, combine remaining ingredients and bring to a boil, just enough to dissolve the salt and sugar. Pour the liquid over the onions through a mesh strainer to remove any peppercorns and mustard seeds. Keep the onions submerged in the pickling liquid and cool for 2 hours. To make the dressing: Place all ingredients into a blender and pureé until smooth and creamy, and the entire mixture has turned pale green. Refrigerate until ready to serve. To make the salad: In a small saucepan, cover the potatoes with cold water and bring to a simmer. Cook the potatoes until fork tender, then run under cold water until completely cooled. Cut each potato into quarters. In a large bowl, combine cooked potatoes, lettuce, smoked trout, radishes and dill. Add 1/2 cup of the dressing and gently toss until the lettuce and potato are lightly coated, adding more if desired. Divide the salad onto two plates and top each with slices of pickled red onion. Serve immediately. Serves: 2


Sweet Potato Cakes 2 large sweet potatoes, peeled 2/3 cup all-purpose flour 4 scallions, chopped 1 large egg 1 teaspoon salt 1/2 teaspoon ground white pepper Vegetable oil, for frying Line a baking sheet with waxpaper. Line a plate with paper towels. Using a food processor, shred the sweet potatoes and transfer to a large mixing bowl. Add the flour, scallions, egg, salt and pepper and mix well. Divide the potato mixture into 16 pancakes and place on the prepared baking sheet. Freeze until solid, about 2 hours. In a high-sided cast iron skillet, heat a half-inch of oil to 375 degrees over medium-high heat. In batches, fry the frozen pancakes until they are well-browned and lightly crisped, flipping once. Drain on the prepared plate and serve immediately. Serves: 8 At Casella we believe nothing is garbage, everything has value. So, today we’re conserving, renewing and turning your waste into clean energy.

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Holiday Recipes

November 27, 2019

Entrees Coca-Cola Braised Beef Brisket

Herb-Stuffed Pork Loin

1 (3 1/2-pound) beef brisket flat, trimmed of excess fat Kosher salt and freshly ground black pepper 1 large sweet onion, halved and thinly sliced 1 (20-ounce) bottle Coca-Cola 2 cups beef broth 1/2 cup balsamic vinegar 1/4 cup Worcestershire sauce 1/4 cup Dijon mustard Chopped fresh chives, for serving

2/3 cup extra-virgin olive oil, plus more as needed 1 bunch Italian flat-leaf parsley, leaves stripped 3/4 ounce fresh rosemary, leaves stripped 2 cloves garlic, peeled 1 cup panko bread crumbs 1/4 cup grated Parmesan cheese 1 (3-pound) boneless pork loin roast Kosher salt and freshly ground black pepper

Heat the oven to 350 degrees. In the bowl of a food processor, Heat the oven to 250 degrees. Season brisket on all sides with salt combine the olive oil, parsley, rosemary and garlic. Process until the and pepper and place in a large Dutch oven. Add the onion, Coca- herbs have broken down and the mixture resembles a loose paste. Cola, broth, vinegar, Worcestershire and Dijon, and stir to combine. Transfer to a large bowl and stir in the bread crumbs and cheese. Add Cover with the lid and place in the oven. Cook until a knife can be more oil, if needed, to create the texture of wet sand. On a cutting inserted with no resistance, about 8 hours. Remove pot from the oven board, make a 1-inch slice into the tapered side of the loin, about 1 and let brisket sit in the cooking liquid until ready to serve. When inch from the bottom of the board. Use several long, shallow knife brisket is cool enough to handle, slice thinly and serve with braising cuts to unfurl the pork loin into one long, uniform piece about 1 inch liquid, sprinkled with chives. Serves: 8 to 10 thick. Season with salt and pepper. With the pork cut-side-up, spread the stuffing in an even layer and roll pork back into a firm log — not too tight, lest the filling ooze out when cooking. Use several foot-long pieces of butcher’s twine to hold the pork loin together in a cylindrical Recipe by Sandra Fina shape. Transfer to a baking sheet and roast until the pork reaches an internal temperature of 145 degrees, 45 to 60 minutes. Let rest for at 2 (15 oz.) cans pumpkin puree least 15 minutes before slicing into 1-inch rounds. Serve. Serves: 8 2 tablespoons cinnamon 2 teaspoons nutmeg 2/3 cup brown sugar 3 pounds salmon, pin bones removed, skin-on 2 cups pecan halves 2 tablespoons brown sugar (to finish)

Pumpkin Pecan Salmon

Heat the oven to 350 F. Lightly grease a baking pan with olive oil or coconut oil and place the fish skin-side-down. Combine the pumpkin, cinnamon, nutmeg and 2/3 cup brown sugar in a mixing bowl. Generously cover the salmon fillets with the pumpkin mixture. Add the pecan halves to the top of the fillets. Lightly sprinkle the remaining brown sugar on the fillets. Bake for 30 minutes. Allow the fillets to cool for a few minutes before plating. Garnish the plate with pecan halves and brown sugar. Serves: 6

November 27, 2019

Holiday Recipes


Seafood Stuffed Eggplant Spectacular

Standing Rib Roast with Horseradish Cream

Recipe by John Klopfer

For the Horseradish Cream: • 3/4 cup sour cream • 1/3 cup prepared horseradish • 1/4 cup mayonnaise • Juice of 1/2 lemon • Kosher salt and freshly ground black pepper

1 large eggplant 2 tablespoons chopped shallots 4 tablespoons butter 1 egg, lightly beaten 1/2 cup cooked crabmeat 1/2 cup cooked shrimp 1/2 cup cooked scallops 1 tablespoon capers 1 teaspoon orange rind 1 teaspoon chopped parsley Pepper, rosemary, garlic, to taste Grated romano cheese 1/2 cup bread crumbs 1/4 cup chopped green onion Cut the eggplant in half lengthways. Bake at 400 F until it is forktender. Scoop out the pulp. In skillet, brown shallots in butter. Add eggplant pulp, egg, crabmeat, shrimp, scallops, capers, orange rind and parsley. Mix well. Sprinkle pepper, rosemary and garlic into hollowed eggplant. Stuff seafood mixture into eggplant. Sprinkle with cheese and bread crumbs.Bake at 350 F until brown, 15 to 20 minutes. Top with green onions. Serves: 2

For the Rib Roast: • 1 (6-pound) bone-in standing rib roast • 1/4 cup kosher salt • 1 tablespoon freshly ground black pepper • 3 sprigs rosemary, stripped from stems and chopped To make the horseradish cream: In a medium bowl, whisk together sour cream, horseradish, mayonnaise, lemon juice; season with salt and pepper and mix until combined. Refrigerate horseradish cream until ready to serve. To make the roast: Take the roast out of the refrigerator, pat dry with paper towels and let sit until it comes to room temperature, about 3 hours. When ready to roast, heat the oven to 450 degrees. In a small bowl, whisk together salt, pepper and rosemary. Season the entire roast with the mixture. Place roast fat side up in the rack of a roasting pan and bake for 5 minutes per pound (see note). Once the timer chimes, turn off the oven but Good Furniture, don’t open the door. Let the roast Good People, Good Prices! continue to cook in the cooling Many famous brands oven for 2 hours. Transfer the Sealy, Flexsteel, Broyhill & many others roast to a carving board and let Mon.-Fri. 9-8 • Sat. 9-6 • Sun. 12-5 P (518) 563-5716 • F (518) 563-3545 rest for 10 minutes before carving 6486 Rt. 22N • Plattsburgh, NY and serving with the horseradish www.busheysfurniture.com cream. Serves: 8 to 10

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Holiday Recipes

November 27, 2019

Desserts Foolproof Old-Fashioned Sugar Cookies

Mahogany Chiffon Chocolate Cake

2 large eggs 1 cup sugar, plus more for sprinkling 1 teaspoon vanilla 8 tablespoons (1 stick) unsalted butter, melted and cooled 2 3/4 cups all-purpose flour, plus more for rolling the dough 2 teaspoons baking powderw 1/4 teaspoon kosher salt

3/4 cup boiling water 1/2 cup baking cocoa powder 1 3/4 cups sugar 1 3/4 cups cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil 7 unbeaten egg yolks, reserve whites and chill 2 teaspoons vanilla 1/2 teaspoon cream of tartar Optional: powdered sugar, Cool Whip or vanilla ice cream to top or serve with cake

Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk the eggs until smooth. Whisk in the sugar and vanilla until smooth. While whisking, slowly pour in the butter, continuing to whisk until smooth. Stir in the flour, baking powder and salt until fully incorporated. The dough should feel like soft Play-Doh.

Recipe by Deb K. Wrich

Heat oven to 325 degrees F. Combine boiling water with cocoa in small bowl. Stir, then allow to cool. Sift flour into mixing bowl; add Divide the dough into four portions. Wrap three of the dough portions sugar, soda and salt. Mix together and make a well in the center. Add in plastic wrap. On a well-floured counter, roll out the unwrapped oil, egg yolks, cocoa mixture and vanilla; beat well. In another mixing portion of dough until it measures about 1/8 inch thick. Cut into shapes bowl that you can use an electric mixer in, beat chilled egg whites until using cookie cutters and transfer to the prepared baking sheets about soft peaks form. Add cream of tartar and beat until peaks are stiff. 1 inch apart. Re-roll the dough scraps and cut out additional shapes, Pour chocolate egg yolk mixture gradually over beaten egg whites placing them onto the baking sheet. Save any additional scraps. while gently folding together with rubber spatula until just blended. Pour into ungreased 10-inch tube pan (angel food cake pan). Bake Sprinkle the cut shapes with a little sugar and bake until as browned 65-70 minutes until cake springs back. Invert cake in pan on funnel as desired, 10 to 12 minutes. If you prefer a more traditional pale until cooled. Remove cake to cake platter. Serves: 12 brown cookie, bake for 10 minutes. Eleven minutes of baking will yield light golden brown; 12 minutes will give you the recommended dark brown color. Let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, re-rolling scraps as many times as desired. Let the baking sheets cool to room temperature before reusing. Serve the cookies once cooled, or store in an airtight container for up to 1 week. Serves: Makes 5 to 6 dozen, depending on size


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November 27, 2019

Holiday Recipes

Cherry Red Velvet Crepe Torte Recipe by Darlene Buerger For the crepes: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons cocoa powder 2 tablespoons sugar 1 1/2 cups whole milk or half and half 1 ounce red food coloring 2 eggs 1/4 cup melted butter, divided 1 (21 ounce) can cherry pie filling For the White Chocolate Cream Cheese Icing: 12 ounces cream cheese, room temperature 1/2 cup heavy whipping cream, whipped 4 ounces white chocolate, melted


ingredients into dry ingredients and whisk until smooth. Allow batter to set for 10 minutes. Stir batter before you start cooking crepes. In a 10-inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour 1/4 cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear.) Then gently flip crepe to cook other side. Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels. For the icing: In a medium bowl add cream cheese and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined. To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges. Serves: 10 to 12

For the crepes: In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet


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Profile for Press-Republican

2019 Holiday Recipes  

A special supplement to the Press-Republican.

2019 Holiday Recipes  

A special supplement to the Press-Republican.