Chef Tessa

Krispy Reindeer Poop

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 6 oz chocolate chips, semi sweet
• 6 oz butterscotch chips
• 3 tbsp peanut butter
• 4 cups Rice Krispies
• Pinch of salt

Instructions:

• Melt the chocolate chips, butterscotch chips and peanut butter together in a double-boiler over low heat, stirring constantly.
• Once melted, remove from heat, and stir in the Rice Krispies and a pinch of salt. Drop onto greased baking sheets by the tablespoon and chill.

Chef T's Nuts & Bolts

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1/2 cup unsalted butter
• 1 tsp celery salt
• 1 tbsp garlic powder
• 1/2 tsp smoked paprika
• 2 tsp Worcestershire
• 2 cups Rice Chex
• 2 cups Cheerios
• 1 cup pretzel sticks
• 1 cup cheese sticks
• 1 cup Pressels
• 1 cup wasabi peas
• Salt and pepper to taste

Instructions:

• Preheat oven to 275F.
• In a large mixing bowl, combine all the cereals, pretzels, wasabi peas, cheese sticks and Pressels.
• Place the butter into a small pot and melt with spices and Worcestershire. Pour over the dry ingredients and stir gently to mix thoroughly. Season lightly with salt.
• Bake at 275F for 1 hour or until the mixture has become dry, stirring gently every 30 minutes.
• Remove from oven and cool, then serve.

Chocolate Martini

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1 1/2 oz Irish Cream
• 1 oz vodka
• 1 tsp chocolate syrup
• Chocolate shavings for garnish

Instructions:

• Add Irish Cream, vodka & chocolate syrup to a shaker with ice. Shake vigorously. Pour into chilled martini glasses and grate chocolate shavings on top. Enjoy

Rosemary Parmesan Shortbread

November 17th, 2021

Ingredients:

• 1 1/4 cups flour
• 1 cup shredded parmesan cheese
• 2 tbsp finely minced rosemary
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper
• 1/2 cup unsalted butter, at room temperature
• Whole herb for garnishing

Instructions:

• Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse to combine into a crumbly mixture. Process until the dough comes together, this should not take longer than 30-60 seconds. If the dough does not come together, add a tiny bit of water to the bowl. Start with 1/2 tsp and process again.
• Turn the dough out onto a piece of plastic wrap and bring together into a smooth, flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
• Preheat your oven to 350F. Roll out the o=dough to about 1/4 to 1/8" thickness. I do this between two sheets of waxed paper and it works like a charm - not sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2" round cookie cutter to cut out your circles. Remove the dough and place on a baking sheet.
• Reform the leftover dough, roll and repeat until all the dough is used. Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden brown around the edges. Cool for a few minutes on the pan, and then place on a rack. The shortbread will firm us as it cools.

Cranberry Ginger Gin Fizz

November 17th, 2021

Ingredients:

• 2 oz Cranberry Ginger Gin (see recipe below)
• 1 oz lemon juice, freshly squeezed
• 3/4 oz simple syrup
• 1 egg white
• Sparkling water to top

Instructions:

• Add the gin, lemon juice, simple syrup and egg white to a shaker and vigorously dry-shake (without ice) for about 15 seconds. Add 3 or 4 ice cubes and shake vigorously until well chilled. Double-strain into a chilled Collins glass and top with sparkling water.

Cranberry Ginger Gin

Ingredients:

• 1 cup cranberries, fresh
• 1 tbsp ginger, sliced
• 1 lime, zested
• 2 cups of gin

Instructions:

• Pulse together the cranberries, ginger and lime zest. Pour into a large jar and let age for 1-3 days. Strain and keep refrigerated.

Goat Cheese Truffles

November 17th, 2021

Ingredients:

• 1 cup shelled pistachios
• 9 oz fresh Milner Valley chevre (goat cheese)
• 24 seedless red or green grapes

Instructions:

• To roast the nuts, preheat the oven to 350F. Spread the pistachios on an ungreased baking sheet and roast in the oven for 8-10 minutes. Remove from the oven and allow to cool. In a small food processor, process the toasted pistachios until finely chopped, but not powdered. Set aside in a small bowl.
• Put about 2 tsp of chevre in the palm of your hand, flatten into a disk and place a grape on top. Fold the cheese over the grape and roll it to completely cover the grape in the cheese. Place it on a baking sheet. Repeat this process until all of the grapes are covered or you run out of cheese.
• Set the baking sheet with the grapes in the refrigerator, uncovered, for about 15 minutes to firm them up. Then, roll the cheese-coated grapes in the chopped pistachios until they are coated. Return them to the refrigerator until you are ready to serve them/ They will keep, covered with plastic wrap, for about 4 days