Holiday recipes
A few favorites from Legacy restaurants.
Virginia's Apple Cider Slaw
From Half Shells Seafood Grill, The Shops at Legacy, 5800 Legacy Drive, Suite C-2, (469) 241-1300, www.halfshellsseafoodgrill.com.
(The owners of Half Shells are Bill and Lovett Bayne. This recipe is Bill's mother's for slaw, which is a popular side item at the restaurant.)
Ingredients:
2 cups sugar (white)
1 1/2 cups apple cider vinegar
1 cup water
1/4 cup vegetable oil
1 tablespoon celery seed
1 carrot, shredded
1/2 cup shredded red cabbage
2 cups shredded green cabbage
5 celery ribs, thinly sliced
1 green bell pepper, diced
1 red bell pepper, diced
Directions:
- Combine the first five ingredients in a pot and bring to a boil. Turn off heat immediately.
- Allow dressing to cool.
- Combine the dressing with the remaining ingredients and refrigerate for at least one hour before serving.
Fall Apple and Pear Crisp
From Monica Rios, Pastry Chef, Jasper's Restaurant, The Shops at Legacy, 7161 Bishop Rd., Suite G-, (469) 229-9111, www.jaspers-restaurant.com.
Filling:
3 apples, peeled, cored and sliced
3 pears, peeled, cored, and sliced
4 oz .butter
5 oz. brown sugar, packed
2 teaspoons cinnamon, ground
2 teaspoons vanilla extract
1 teaspoon cloves, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon ginger, ground
zest of 1/2 an orange
Crisp topping:
1 cup oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup butter, melted
Directions:
- Measure everything and have it ready for use.
- Grease one 8x8 brownie pan or casserole dish.
- For filling: melt butter in sauté pan. Add apples and pears. Coat with butter. Add both sugars, stir until dissolved. Add spices and zest.
- Combine vanilla with cornstarch. Add to apple mixture. Stir immediately to combine. Liquid should thicken. Take mixture off of heat.
- For crisp topping: Combine all dry ingredients. Cut in butter until it forms small, pea-sized pieces.
- Pour apple mixture into dish. Sprinkle crisp topping on top. Bake in a pre-heated oven at 350º until crisp topping is crispy and browned. Serve warm. A la mode is particularly delicious!
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