Hestan X Kerrie Kelly 2023 Trend Forecast
December 5, 2022Dallas Style & Design Features Hestan Grill
January 6, 2023The holidays are nearing and what better way to celebrate than with food? Here are three dishes that will be a hit with your family and friends.
French Onion Soup
Just in time for soup season, this French Onion Soup just hits the spot!
Ingredients:
3 tbsp unsalted butter
3 tbsp olive oil
3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
¾teaspoon kosher salt, more to taste
2 quarts (8 cups) beef stock
1 cup dry white wine
1 tbsp dry sherry
½ tsp black pepper, more to taste
French bread cut into 8 to 12½-inch slices
1½ cups grated Gruyère cheese
Directions:
- Melt butter and olive oil in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
- Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil.
- Slowly add broth, ¼ teaspoon salt and pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
- Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until the cheese melts and browns. Serve immediately.
Balsamic Braised Beef
With the perfect blend of flavors and textures, this Balsamic Braised Beef will get you and your family wanting seconds.
Ingredients:
2-1/2 lb beef stew meat, cut into 1-1/2 inch cubes
½ cup olive oil
1 cup diced carrots
1 cup diced celery
½ cup diced yellow onion
2 tbsp brown sugar
½ cup balsamic vinegar
4 cups beef stock, low sodium
4 sprigs, fresh thyme
3 tbsp cornstarch
2 tbsp parsley, chopped
Kosher salt
Black pepper
Directions:
- Preheat the oven to 350⁰ F.
- Heat a Dutch oven or heavy-bottomed pot with 2 tbs. olive oil over medium-high heat.
- In batches, brown beef for about 5 min, turning to brown evenly.
- Place browned beef on a platter and set aside.
- Add 2 more tbs. olive oil to pot and add carrots, celery, and onions.
- Cook for 8-10 minutes over medium heat, stirring occasionally.
- Add in the brown sugar and vinegar and cook to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
- Add the beef back in along with the thyme, 1 tbs. kosher salt, 1 tsp. black pepper and cover with the beef stock.
- Put the lid on the pot and place in the oven for 2-1/2 hours. Meat will become fork tender.
- Take the pot out of the oven and set onto the range.
- In a small bowl whisk together the cornstarch and 1 cup of the cooking liquid to make a slurry.
- Add the slurry back into the pot and allow to come to a boil over medium-high heat.
- Reduce heat to medium and allow liquid to simmer and continue reducing for another 10 min.
- Garnish with fresh parsley and serve.
Napoleon Cake
With a cake this pretty and delicious, this Napoleon Cake is the perfect dessert for your holiday get-together.
Ingredients:
1 16oz package of phyllo dough, thawed
2 sticks butter, melted
1 cup sugar
2 tbsp ground cinnamon
½ cup sliced almonds
1 qt heavy whipping cream
1 cup powdered sugar
1 tsp almond extract
1 tsp vanilla extract
1 package instant vanilla pudding (3.4 oz package)
1 1/2 cups cold milk
Extra powder sugar for decorating
Cranberries, raspberries, blueberries, and kiwis for decorating
Directions:
- Preheat oven to 400⁰ F
- Cut phyllo into strips and separate the sheets.
- Grease 2 cookie sheets with butter and divide the phyllo dough strips between the two sheets making sure to overlap.
- Drizzle the butter over the phyllo strips.
- In a small bowl mix the granulated sugar and cinnamon together.
- Sprinkle cinnamon sugar over the phyllo then top with sliced almonds.
- Place the cookie sheets in the oven and bake until golden brown, about 20 minutes.
- Meanwhile, mix together the instant pudding power and the milk till smooth, set aside, and allow to thicken.
- In a large bowl using a handheld electric mixer, beat together the heavy cream, almond, vanilla extra, and powdered sugar until thick peaks form.
- Add the pudding into the whipped cream and beat until stiff.
- Once the phyllo is cooled, cut in half. Making a total of 4 pieces, some may break and that is ok.
- On a platter, place the first layer of phyllo and top with ⅓ of the cream mixture, spread.
- Repeat this process with the remaining 3 sheets. The top will not have cream.
- Dust the cake with powdered sugar and decorate with fruit of your choice.
- Enjoy!
Check out more recipes here!
Niloo Sarshar
Culinary Marketing Manager