Heating & Serving Instructions
Holiday Foods 2014
Bourbon Chicken Liver Pate
Chicken livers cooked in bourbon and pureed.
Pate to be eaten cold.
Rich, roasted turkey broth, thickened and lightly seasoned with fresh herbs and spices.
Heat in sauce pan on stovetop over medium-high heat to a boil; reduce heat and simmer for 3-5 minutes.
Classic Mashed Potatoes
Yukon gold potatoes, cream, butter and seasonings.
May be reheated in a microwaveable safe container. May be reheated in a pan, covered in foil, in the oven at 350 for 25 minutes.
Whipped Maple Yams
Sweet potatoes combined with maple, cinnamon and nutmeg. Whole milk and butter.
May be reheated in a microwaveable safe container. May be reheated in an oven safe dish, covered in foil, in the oven at 350 for 25 minutes.
Traditional Dressing with Sausage
White and wheat bread, sausage, carrots, celery, onion, fresh herbs.
To reheat, use an oven safe dish, bake at 350 until edges are evenly browned and top is golden brown, about 25-30 minutes.
Seasonal Wild Rice Pilaf
Wild rice, fresh herbs, vegetables, apples and dried cranberries.
To reheat, use an oven safe dish, bake at 350, about 25-30 minutes.
Brussel Sprouts with Maple Pecans
Fresh, shaved and cooked Brussel sprouts, maple pecans, extra virgin olive oil and seasonings.
To reheat, use an oven safe dish and bake at 400 degrees for about 5 minutes.
Green Beans with Ginger Butter
Fresh green beans with a compound butter. Butter will be on the side.
To reheat, sauté on stovetop until heated.
Yams, rutabaga, turnips and celery root. This is a traditional gratin with cream and parmesan.
To reheat, use an oven safe dish and bake at 400 degrees for 12-15 minutes.
Cranberry and Orange Chutney
Fresh cranberries, oranges, juice, and zest.
Mini Spiced Pumpkin Tart
Delicious pumpkin filling inside a tart shell.