TK Chefs’ Favorite Holiday Recipes

Perfect for entertaining or serving at a family holiday dinner, these recipes from Teaching Kitchen Chefs Deb Traylor, Miranda Guettlein, Daniel Schossow, Zach Heller and Raj Patrawala are tried and truly delicious!

Green Chile Pork Tamales

Chef Deb Traylor
Yield: ~2 dozen tamales

Ingredients:

• 3 green onions, whites and greens, chopped
• 2 cloves garlic, minced
• 6 poblano peppers, roasted*, skinned & seeded
• 1 jalapeño, roughly chopped
• 1 lb tomatillos, husked, washed, halved, roasted* juice saved
• 1 cup packed cilantro leaves (stems ok)
• 1 cup water
• juice of 1 lime
• salt and pepper to taste
• 1-2 Tbsp honey, if needed to counter tartness or heat
• 2 lbs shredded cooked pork (or chicken)
• 1 recipe basic tamale dough
• 3-4 dozen horn husks, soaked in warm water for at least 30 minutes.

Method:

1. Place onions, garlic, poblanos, jalapeño, tomatillos with juice, cilantro, ½ cup water, lime juice, 1 tsp salt, and ½ tsp pepper in a blender and blend until smooth. Taste, add honey and salt to adjust seasonings.
2. In a large bowl combine green chile sauce with shredded pork and taste again for seasonings.
3. Proceed with basic tamale recipe: Spread 2-3 tablespoon of prepared masa dough onto a pre-soaked corn husk.
4. Add one heaping tablespoon filling.
5. Fold over and secure with string or strips of cornhusk and place in a steamer, open side up.
6. Steam for 60-75 minutes. Let rest 15 minutes before eating.
7. Serve with avocado sauce and/or pico de gallo.

NOTES:

Tamales will keep in the refrigerator for a week.
Extra tamales can be wrapped and frozen for 3 months.
To reheat, steam until warm or microwave for 2 minutes.

Tamale Dough

Yield: ~2 dozen tamales

Ingredients:

• 3 Tbsp. lard or rendered pork fat (optional, to make it less dry)
• 2 cups shortening lard or unsalted butter
• 6 cups masa harina
• 1 Tbsp baking powder
• 2 tsp salt
• 1/4 cup green chile sauce
• 6 cups broth

Method:

1. To make masa (tamale dough), beat shortening (lard or butter) on medium speed in a large bowl for 1 minute.
2. In a separate bowl, stir together masa harina, baking powder and 1 teaspoons salt.
3. Add 1 cup of masa harina and mix well to incorporate. Add the green chile sauce and mix to combine.
4. Continue to alternately add the masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).

Gluten-Free Poppyseed Rugelach

Chef Miranda Guettlein
Yield: 24 pieces

Ingredients:

• 227 g butter, room temperature
• 170 g cream cheese, room temperature
• 74 g sour cream
• ½ tsp salt
• 240 g Krusteaz brand GF flour blend
• ½ tsp xantham gum
• water, as needed
• 250 g canned (or homemade!) poppyseed filling
• 1 egg
• egg wash, as needed, for brushing pastry

Method:

1. Make dough:
   1. Beat together butter, cream cheese, and sour cream until smooth.
   2. Scrape down bowl and ensure all ingredients are evenly incorporated.
   3. Add salt, flour, and xantham gum and mix until well incorporated. If dough is too dry and crumbly to form a stiff ball, add water, 1 tsp at a time, until dough just comes together. It should be firm, but not crumbly.
   4. Divide dough in half and form a ball, then press into a puck. Make as round and smooth as possible, as it will be easier to roll out later. Wrap each disk in plastic and freeze for about 30 minutes.
2. Preheat the oven to 350˚F.
3. On a lightly floured surface, roll dough to about ¼- ½ inch thickness. Try to keep it as round as possible, and keep the edges as neat as possible.
4. Spread half of the poppy filling onto each dough circle using a rubber spatula or offset spatula.
5. Using a bench knife or pizza cutter, cut the pastry into 12 wedges, like a pizza. Roll each wedge, starting with the wide end into a croissant shape. Place the rolls, seam-side down onto a baking sheet lined with parchment.
6. Brush each roll with egg wash. Bake for 20-25 minutes, until lightly golden brown. The internal temperature should reach 180˚F. Allow to cool on pan and serve warm.

Holiday Roast Salmon

Chef Daniel Schossow
Yield: 8-9 servings

Ingredients:

• 1 Atlantic or King Salmon side (skin on, deboned, scaled)
• 2 Tbsp Vermont maple syrup
• 2 Tbsp French Dijon mustard
• 1 Tbsp unsalted butter
• 1/2 cups panko
• 3 springs fresh rosemary
• salt and black pepper
  

Method:

1. Pat fish dry. Trim belly by using a very sharp knife to cut along the fatty, thin strip, separating it from the loin. Place the fish on a piece of parchment and portion the loin into 4-5 oz. portions, cutting through skin, and leaving shape of the loin intact.
2. Transfer this to a racked roasting pan on parchment paper.
3. Set oven to 400F.
4. Season fish with kosher salt.
5. Make glaze by mixing Dijon mustard and maple syrup. Brush or spoon over the top of the loin.
6. In a small skillet over low heat, melt butter and add finely diced rosemary, panko and 1 tablespoon salt and 1 teaspoon black pepper. We want to incorporate the butter into the panko so it browns nicely in the oven.
7. Add the panko mixture to the the fish, applying liberally so there is a nice crunchy topping on every portion.
8. Roast in over for 6-8 minutes, then turn the pan for even cooking. Continue to cook until internal temp of center of loin is 120-125 F.
9. Transfer to serving tray, for a wonderful showcase entree. As this is proportioned, guest cangrab a piece with ease.

Traditional Yorkshire Pudding

Chef Zach Heller
Yield: 12 servings

Ingredients:

• 4 eggs
• 1 cup flour 
• 1 cup whole milk 
• 1 tsp salt
• 3/4 cup melted beef tallow (available at G&B or local butchers)

Method:

1. Whisk eggs together with salt. 
2. Slowly add flour while whisking to create a paste. Then slowly add milk while whisking to avoid lumps. 
3. Chill batter for at least 15 minutes.
4. Meanwhile preheat oven to 400°F.
5. Prepare muffin pan with 1 tablespoon beef tallow per muffin, make sure to grease the sides well. 
6. Place prepared muffin tin in the oven and let heat up for at least 10 minutes. Fat should be smoking hot. 
7. Quickly remove pan and fill each cup about 1/2 full. 
8. Replace the muffin tin in the oven and cook for 20 minutes or until deep brown and puffed up. 
9. Remove muffin tin, carefully pull out the puddings, and enjoy while hot. 

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Duchess Potatoes

Chef Raj Patrawala
Yield: 5-6 servings (2 each)

Ingredients:

• 3 lbs potatoes (50/50 mix of Russet and Yukon Gold)
• 2 Tbsp cold unsalted butter
• 2 tsp salt
• 1/8 tsp cayenne
• 1/8 tsp nutmeg
• 1/2 cup heavy cream
• 3 egg yolks
• 2 Tbsp melted butter, for finishing

Method:

1. Cut potatoes into 1 inch cubes – add to pot with cold water and boil over high heat.
2. Cook until tender but not falling apart (approx 30-45 mins).
3. Transfer potatoes to mixing bowl and add cold butter, salt, cayenne and nutmeg.
4. Mash potato mixture until smooth – grate or use ricer.
5. Add cream and egg yolks – whisk vigorously until mixture is smooth.
6. Taste and adjust seasoning.
7. Transfer mix to piping bag and chill for 10 minutes.
8. Preheat oven to 450 degrees and prepare baking sheet lined with parchment paper.
9. Pipe or spoon potatoes onto baking sheet (approx 12 portions).
10. Drizzle or brush each portion with melted butter.
11. Bake until well browned – approx 20 minutes.
12. Serve hot.