Holiday Recipes from Local Restaurants

Celebrate the holidays with friends, family and these festive recipes.

Hudson’s Seafood House on the Docks

Oyster Stew

1 lb. fresh oysters
½ lb. butter
1 onion
1 fennel
1 shallot
5 stalks of celery
2 qt. heavy cream
½ tbsp. mustard seeds
½ tbsp. fennel seeds
1 tbsp. celery salt
1 tbsp. crushed red pepper
½ tbsp. dill
½ cup minced garlic
¼ fresh parsley
salt and pepper to taste 

DIRECTIONS: Small dice onion, fennel, shallot and celery. In a sauce pot, melt butter on medium heat. Add garlic and cook until golden brown. In the same pot, add all diced vegetables along with the rest of ingredients except heavy cream and oysters. Cook vegetables until onions are translucent and then add heavy cream and oysters. Turn it to high heat and bring to a boil. When it comes to a boil cut the heat off, add parsley and salt and pepper.

The Pearl Kitchen & Bar

Roasted Butternut
and Spaghetti Squash Au Gratin

1 large butternut squash, peeled, seeded and ¾ inch cubed
1 spaghetti squash, split symmetrically and seeded
1 large shallot, minced
Garlic, minced
¼ lb. butter
⅛ cup all-purpose flour
6 sprigs thyme, wrapped in butcher’s twine
2 sprigs sage, wrapped in butcher’s twine
2 qt. heavy cream
1 cup bread crumbs
3 cups fresh Parmesan
½ cup chopped parsley 

DIRECTIONS: Preheat oven to 400 degrees. Toss butternut squash in butter, salt and pepper. Roast cubed butternut squash until tender, but not overdone. Roast spaghetti squash until tender but not overdone, and scoop out the squash from the skin. Reserve. In a large saucepan, sweat shallots, garlic and herbs until translucent. Add flour and make a roux. Add heavy cream and 2 cups Parmesan, and heat until thickened. Add salt and pepper to taste. In a sprayed 15×10 baking dish, place squash and  spread evenly. Pour cream and Parmesan mixture over squash then cover with remaining Parmesan, bread crumbs and parsley. Cover with foil and bake at 425 degrees for 25 minutes. Remove foil and bake until golden brown.

Michael Anthony’s Cucina Italiana

Panettone bread pudding

4-6 cups one inch squares of Panettone  (firmly packed)
½ cup chocolate chips
½ cup orange liqueur (Gran Gala or Grand Marnier)
8 extra large egg yolks
¼ cup honey
1 teaspoon pure vanilla paste
1 teaspoon ground cinnamon
½ cup sugar
2 cups heavy cream, warmed
4 cups milk, warmed
Powdered sugar, for garnish

DIRECTIONS: Preheat the oven to 325 degrees. Grease a rectangular baking dish (11x7x2) and set aside. Place the Panettone squares in the prepared baking dish. Sprinkle with the chocolate chips and drizzle with the orange liqueur. In a large mixing bowl, combine egg yolks, honey, vanilla, cinnamon and sugar. Whisk the mixture until light and fluffy. Add the warm cream and milk. Whisk until well blended. Pour the mixture through a fine strainer into a large pitcher. Pour the custard over the Panettone squares and set aside for about 15 minutes to allow the bread to be thoroughly soaked with the custard.

Cover the dish with foil. Bake at 325 degrees for approximately one hour or until the custard is just set. A toothpick, when inserted, should come out clean. Remove the baking dish from the oven and allow to cool on a wire rack to room temperature.

When ready to serve, cut the pudding into squares and dust with powdered sugar. Top with a dollop of gelato, whipped cream or crème Anglaise.

Captain Woody’s

Candy cane martini

1 ½ oz. Smirnoff Peppermint
1 oz. Bailey’s Irish Cream 

DIRECTIONS: Mix ingredients. Shake. Top with whipped cream and candy cane sprinkles.

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