It’s not too early to start talking about the holidays! Chef Amy von Eiff of A Cut Above Catering dropped by the Indy Style Studio to demonstrate several holiday dishes. She even gave us several tips for holiday gatherings!
Chef Amy made a delicious gravy with juice from rotisserie chicken, flour, butter, dried shitake mushrooms, reduced white wine, a dash of soy sauce, and fresh garlic at the end. Amy said this gravy has a roasted flavor! She also made fresh cranberry sauce by mixing fresh cranberries, orange juice and orange zest.
She also advised us to make homemade green bean casserole with fresh green beans and canned crispy onions. In her next segment, Amy made butternut squash bread pudding. She started by cubing some brioche bread, and sautéing butternut squash, leeks and fresh thyme. Nathan Lowe, the Indy Dog Whisperer, helped out by making the base for the bread pudding by whisking eggs, whole milk and heavy cream. She combined all of the ingredients and seasoned with salt, pepper, sugar, cayenne pepper and garlic and topped with shredded fresh gouda cheese. Finally, the dish is baked at 350 degrees for 60 to 75 minutes.
Chef Amy is also hosting a cooking class on Oct. 28 on holiday traditions!