What's Cooking: Holiday treats - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Holiday treats

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SOUTH BURLINGTON, Vt. - Chef Courtney Contos and April Cornell joined us to prepare some holiday treats. 

Roasted Carrots & Fennel with Red Wine Braised Shallots

For the shallots:

2 tablespoons olive oil

1 ? pounds shallots, peeled and left whole

1 ? cups red wine

scant 1 cup vegetable stock

2 bay leaves

2 teaspoon black peppercorns

4 thyme sprigs

1 tablespoon sugar

2 tablespoons unsalted butter

Start with the shallots. Place the oil in a saucepan and place over high heat. Add the shallots and fry for about 5 minutes, stirring occasional, until colored all over. Add the wine, stock, bay leaves, peppercorns, thyme, sugar and ¾ teaspoon salt. Cover, turn down the heat to low, and simmer gently for 1 hour. Remove the lid, increase the heat, and boil for about 8 minutes, until the remaining liquid is reduced by half. Use a slotted spoon to remove the shallots from the pan and keep them somewhere warm. Stir the butter into the sauce and set aside until ready to mix with roasted vegetables. .

For the vegetables:

2 bunches medium carrots

2 medium fennel bulbs, cut into ½ inch slices through the core

6 tablespoons olive oil

1 tablespoon sea salt

Pre-heat oven to 500 degrees.

Arrange vegetables onto a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt, toss well. Roast for 30-35 minutes, rotating the pan and turning the vegetables halfway through, until the vegetables are tender and well browned on the bottom. Remove from oven and gently toss with shallots. Serve warm.

Pumpkin Pot Du Creme

15 ounce pumpkin (1 can) - make sure you're using pumpkin not pumpkin pie filling!

6 oz maple Fat Toad Farm Caramel

2 eggs

2 tablespoons molasses

2 tablespoons dark rum

2 teaspoons vanilla extract

1 1/2 - 2 teaspoons Yemen (available at Chef Contos)

1/2 teaspoon salt

1 cup freshly whipped cream to garnish

1. Preheat the oven to 375 degrees.

2. In a large mixing bowl, combine pumpkin, caramel, and eggs. Add the remaining ingredients and mix throughly.

3. Pour pumpkin mixture into ramekins, and place on a baking sheet.

4. Bake for 18-20 minutes. Allow to cool before serving.

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