Chef Tessa

Whipped Feta Dip

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 8 oz feta cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• Zest and juice of one lemon
• 2 garlic cloves, minced
• Salt & freshly cracked black pepper, to taste

Instructions:

• In a food processor, combine all of the ingredients and blend until smooth.
• Taste and season with salt & pepper.
• Remove from the blender and transfer to a serving platter.
• Top with the room temperature Caramelized Shallots & California Raisins. Serve with fresh bread for dipping.

Caramelized Shallots & California Raisins with Bacon

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 1/4 cup butter
• 3 tbsp olive oil
• 2lb peeled shallots, halved
• 1/2lb bacon, cut into pieces
• 1/2 cup California Raisins
• 2 tbsp sugar
• 1/4 cup sherry vinegar
• 1 bunch flat leaf parsley, chopped
• 1/2 tsp kosher salt
• Freshly cracked black pepper

Instructions:

• Preheat the oven 400F.
• In a large oven safe frying pan over medium high heat, cook the bacon until almost crispy, and drain most of the fat from the pan.
• Add the butter, olive oil and sugar and stir to combine.
• Remove from the heat and add the vinegar, salt and pepper and stir to combine.
• Add the shallots and raisins and toss to coat.
• Place the pan in the oven and roast until the shallots are tender, about 25 minutes depending on the size of the shallots.
• When the shallots are fully cooked, the raisins have plumped up and the liquid has reduced. Remove them from the oven and allow them to cool.
• Season again with salt and pepper and sprinkle with parsley.

California Raisin Glaze & California Raisin Aioli

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

California Raisin Glaze

Ingredients:

• 1 cup California Raisins
• 2 cups water
• 1 tbsp sugar

Instructions:

• In a small saucepan over high heat, bring the water and sugar to a boil.
• Add the raisins and turn off the heat. Let the raisins stepe and plump in the hot water.
• Allow the raisins to cool and transfer the whole mixture to a blender or food processor. Puree until smooth
• In a bowl, pour the raisin mixture into a sieve and strain, reserving the syrup.
• Press gently on the raisin pulp to extract all of the liquid.
• Reserve the raisin pulp to make aioli and put the raisin syrup into the saucepan to reduce to a syrup-like consistency.

Pickled California Raisins

By Chef Tessa Turcotte-Novosedlik

April 6th, 2022

Ingredients:

• 1/2 cup California Raisins
• 1 cup Lula Kombucha Vinegar
• 2 tbsp sugar
• 1/2 tsp crushed red pepper flakes

Instructions:

• Place the raisins in a glass jar.
• In a medium sized saucepan, combine the vinegar, sugar and crushed red pepper.
• Cook over medium-high heat. Bring to a boil, then remove from heat.
• Carefully pour the hot liquid over the raisins, covering them entirely.
• Leaving the jar uncovered, allow the mixture to cool to room temperature, then cover with a tight fitting lid.
• When kept refrigerated, the pickled raisins will keep well for about 1 month.

Magic Bars

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1/2 cup butter, melted
• 1 cup pecans, chopped
• 1 1/2 cup graham crumbs
• 1/4 ground nutmeg
• 14 oz sweetened condensed milk (1 can)
• 1 cup dried cranberries, coarsely chopped
• 1 cup chocolate chips
• 1 cup unsweetened shredded coconut

Instructions:

• Preheat oven to 325F and line a 13x9 inch baking dish with parchment paper.
• In a small pot, melt the butter and set aside.
• Combine the graham crumbs, pecans and ground nutmeg in a bowl. Mix in melted butter and combine thoroughly. Press evenly into the bottom of a prepared 13x9 inch baking dish.
• Pour the sweetened condensed milk over the graham crumb base. Spread evenly.
• Top with dried cranberries, chocolate chips and unsweetened shredded coconut. Lightly press the toppings into the base.
• Bake for 25-30 minutes, or until the top is lightly browned. Note, it may take longer to bake if using a glass baking dish.

Hot Crab & Artichoke Dip

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 4 oz cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 7 oz artichoke hearts, drained and quartered
• 5 oz lump crab meat, drained
• 1/2 cup cheddar, shredded
• 1/2 cup pepper jack, shredded
• 1 tsp Worcestershire
• Salt & pepper to taste

Instructions:

• Preheat oven to 425F.
• In a food processor, combine all ingredients, except the crab. Pulse to combine. Remove from the food processor bowl and fold in the crab meat. Season with salt and pepper then transfer to an oven safe dish. Sprinkle extra cheese if desired and bake for 20-25 minutes. Garnish with sliced green onion and serve.