Holiday Recipes

Cook, bake and mix drinks like the pros this holiday season by trying these seasonal recipes.

Brunch Turkey Skillet

Recipe from Severna Park Taphouse

Ingredients:

6 oz pre-cooked turkey, sliced thin

4 oz turkey gravy

1/2 sweet onion diced

1/2 red pepper diced

2 potatoes cubed

1/2 tsp granulated garlic

1/2 tsp onion powder

1/4 tsp paprika

Salt and pepper to taste

3 tbsp oil

1 tbsp butter

1 egg

Directions:

In a skillet, warm oil over medium heat. Sauté onions and peppers until soft, about 10 minutes. Cook potatoes until golden brown, about 20 minutes. Add sauteed onion and peppers, garlic, onion powder, paprika, salt, and pepper to potatoes and turn on low heat.

In a small pot, heat gravy over medium-low heat for three to four minutes until it begins to simmer. Stir and reduce to low heat.

Warm your pre-sliced turkey in a hot skillet for one to two minutes on each side. Preheat a clean non-stick pan to medium-low heat and brush butter around the pan.

Crack one egg into a cup. When butter stops foaming, add the egg to the pan and cook for one to two minutes, or until just the middle of the yoke is soft.

Assemble turkey and home fries, and top with gravy and egg on a hot skillet. Add salt and pepper to taste.

- Don't forget the oven mitt. Your skillet will be sizzling. Enjoy.

Yankee Pot Roast

Recipe from Founders Tavern & Grille

Ingredients:

Chuck roast, 4-5 pounds

2 cups crushed tomatoes (can)

1 cup water

2 large yellow onions, large dice

4 large carrots, large slice

2 stalks celery, large dice

2 sprigs fresh rosemary

4 sprigs fresh thyme

2 bay leaves

1/2 tsp kosher salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

Jus from pot roast, natural juices save

Pot: Large Dutch oven with lid, or large pan with foil

Directions:

Preheat the oven to 325 degrees. Salt and pepper roast all over. Heat olive oil over moderately high heat in a large Dutch oven or pan, add the roast and brown on all sides for four to five minutes. Then in the same pot, pour in one cup of water and the two cups of crushed tomatoes. Add all the veggies and herbs around and over the meat. Remove from heat. Cover with lid, roast in the oven for three to three and a half hours or until tender with a fork, basting periodically with pan juices. Slice or cut roast into chunks, arrange portions on a plate surrounded by the vegetables, serve over your favorite mashed potatoes and pour the remaining au jus left in the pot over top.

*Note: If there isn’t enough au jus from the pot roast, prepare some au jus using the beef base and hot water.

This is sure to become a family favorite holiday tradition just like ours. Enjoy. Happy holidays!

Roasted Bourbonzola Brussels Sprouts

Recipe from Rams Head

Ingredients:

3 cups baby Brussels sprouts

2 cups heavy cream

2 tbsp olive oil

2 tbsp bourbon (your choice)

6 strips bacon

1/2 cup gorgonzola cheese

1 tbsp black pepper

2 tsp salt

2 tbsp flour

1 tbsp garlic

Directions:

Fill a medium sauce pot with water and bring to a boil (one quart of water). Cut Brussels sprouts in half, place in water for approximately four minutes until tender. Drain using a strainer and shake excess water. Set sprouts aside.

In a separate large saucepan, add olive oil and set at medium-high heat. Cut bacon into half-inch dice and add to the pan. Cook until almost crispy and then add bourbon. Cook bourbon for approximately one minute and then add flour to the bacon, bacon fat and bourbon. Mix thoroughly to create a roux then add heavy cream. Bring heavy cream to a boil then turn heat to simmer. Set one tablespoon of gorgonzola aside for garnish. Whisk remaining gorgonzola cheese, garlic, salt and pepper until smooth in texture.

Set oven to broil or air fryer to 400 degrees. Cook sprouts on a sheet pan or in an air fryer for approximately two minutes and crispy. Add Brussels sprouts to the "bourbonzola" sauce and mix together until evenly coated.

Plate on a skillet or in your favorite casserole dish for the center of your holiday table. Garnish with remaining gorgonzola cheese or add parsley or green onion for fresh color.

Created by executive chef Carlo Biondi, this dish has become a favorite at Rams Head Tavern over the years. The bourbon can be switched with brandy or cognac and the gorgonzola can be substituted with any cheese.

Chesapeake Pasta

Recipe from Titan Catering

Lobster sauce ingredients:

1 cup lobster stock

1 t butter

1 t all-purpose flour

1 clove garlic

1/2 cup heavy cream

Other ingredients:

4 oz tagliatelle

3 oz shrimp (16-20 count)

2 oz crab meat

1 oz Parmesan

2 stalks asparagus

1 oz basil

2 oz heirloom tomatoes

Directions:

Add butter and garlic to a sauce pot on medium heat. Add flour after one minute. Stir roux on low heat for five minutes. Add stock and simmer until thickened. Add cream, boil and remove from heat.

Drop pasta into heavily salted water.

In a sauté pan over medium heat and add shrimp, asparagus and heirloom tomatoes. Toss gently for two minutes. Add lobster cream and simmer. Add pasta al dente. Add parmesan and crab and toss to coat. Plate and finish with basil.

RumChata Peppermint Bark Hot Chocolate

Recipe from Cheers Wine & Spirits

Ingredients:

1 oz Peppermint Bark RumChata

1/2 oz Meletti Cioccolato Liqueur

1 cup hot chocolate (pick your favorite)

3 tbsp whipped cream

1 tbsp crushed candy canes

Directions:

1. Make your favorite cup of hot chocolate.
2. Add the RumChata and Meletti Liqueur to hot chocolate.
3. Top with whip cream
4. Sprinkle crushed candy canes on top of whip cream.
5. Sip and enjoy.

The Yule Mule

Recipe from Park Tavern

Ingredients:

1.5 oz Tito’s Vodka

1/2 oz pomegranate liqueur

1.5 oz cranberry juice

3.5 oz ginger beer

Garnished with cranberries and fresh lime.

The Bee’s Harvest (seasonal cocktail)

Recipe from The Social

Ingredients:

2 oz Barr Hill gin

1 oz cranberry sage honey

3/4 lemon juice

Directions:

Shake with ice and serve over ice with candied cranberries and lemon wheel.

Jack Apple Cider Mule

Recipe from Severna Park Taphouse

Ingredients:

2 oz Jack Daniel's Tennessee Apple

2 oz apple cider

2 oz ginger beer

Squeeze of lime

Ice

Instructions:

• Grab your favorite mule mug and add ice
• Pour apple whiskey over ice
• Add equal parts ginger beer and apple cider and stir
• Add lime wedge to garnish
• Sit by a warm fire and enjoy