Friday Food with Chef Contos - WCAX.COM Local Vermont News, Weather and Sports-

Friday Food with Chef Contos

Food Recipes -- December 9, 2011

Chef Courtney Contos with chefcontos.com joins us this morning with a few festive recipes for this holiday season.

Spiced Wine, My Way

1 bottle dry red wine
3 cups real apple cider
1 cinnamon stick
1 tablespoon whole black peppercorns
Good splash of Grand Mariner
Maple Syrup to taste ( I use 2 tablespoons)
2 tangerines or 1 orange seeded and sliced

Combine apple cider, dry red wine, cinnamon stick, peppercorns, Grand Mariner, maple syrup, and tangerines, in a medium pot. Gently simmer over medium-low heat for 10 minutes. Serve warm, in mugs. 

Bacon-wrapped Veggies

Turnips, potatoes, rutabega, parsnips, cut into two inch pieces

Wrap in 1/2 piece of bacon

Bake at 400 degrees for 40-45 minutes. 

For the sauce mix creme fraiche with chives, salt, and pepper. 

Moroccan Nut Mix

1/2 teaspoon cumin, ground
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 tablespoon orange flower water
Salt to taste

Preheat the oven to 350°. 

Place the nuts on a parchment lined baking sheet and bake until golden brown. Set aside. 

Heat a sauté pan over medium heat and add the butter. Once the butter is melted add the toasted nuts to the pan. Add the spices, sugar, orange flower water and salt. Toss the nuts until the sauce thickens and the nuts are nicely glazed. Transfer them to a sheet tray lined with parchment and allow to cool for about 10 minutes before serving.

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