Make wishtv.com your home page

Chef shares holiday dishes and gift ideas for the cook

Chef shares holiday dishes and gift ideas for the cook

Chef shares holiday dishes and gift ideas for the cook

Cheers! If you’re having guests over this holiday season, Executive Chef Rach of The Conrad Indianapolis is sharing a few tips to “win them over!” 

Check out her recipe for a pimento cheese ball, hot cocoa mix and more! 

Chef shares holiday dishes and gift ideas for the cook

Chef shares holiday dishes and gift ideas for the cook

EXECUTIVE CHEF RACHANEE TEIPEN’S HOLIDAY ROSEMARY PORT JUS RECIPE

INGREDIENTS:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Port
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
3 cups Beef Stock

FOR SAUCE: Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Port, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Set strained sauce aside.

FOR ROASTING: Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns and 2 tablespoons of flake sea salt, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 120°F for medium-rare (130°F to 145°F in thinnest part), about 25 to 30 minutes. Remove roast from oven and let rest 15 minutes before carving. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.

Chef shares holiday dishes and gift ideas for the cook

Hot Cocoa Mix
Servings: 8- 9 Servings
Ingredients
6 oz.    Powdered Sugar
4 oz.    Powdered Milk
2.5 oz.    Cocoa Powder
1 tsp.    Cornstarch
.5 tsp.    Salt

Directions
-Combine all ingredients together and mix well. Store in an air tight container until ready to use. 
-When ready to use, measure 3 Tablespoons of mix per 8 fluid ounces of Hot Water and stir until mix has dissolved and enjoy!

Pimento Cheese
8 Servings
Ingredients:
1 cup     Shredded Cheddar Cheese
4 oz    Cream Cheese
¼ cup    Mayo
1/8 tsp    Granular Garlic
1/8 tsp    Granular Onion
2 oz.    Diced Pimento Peppers (Drained)
To Taste    Salt
To Taste    Pepper
Optional additions:    Jumbo Lump Crab Meat or Diced Ham

Directions:
1.    Place cheddar cheese, cream cheese, mayo, granular garlic, granular onion, and diced pimentos in a mixing bowl. Beat at medium speed with a paddle attachment until thoroughly combined. Season to taste with Salt and Pepper. (Optional: Stir in crab meat or diced ham)

The Conrad is offering a Cheers to the Holiday package … Make Conrad your new holiday tradition. Enjoy deluxe accommodations, breakfast for two, valet parking, a holiday amenity, and a $10 credit to Tastings Wine Bar & Bistro. Prices vary based on availability and date.

To learn more, visit www.conradindianapolis.com