[ STYLE-CULINARY ]
Culinary Christmas Fare
WONDERFUL RECIPES FROM THE BALBOA BAY CLUB AND BALBOA BAY RESORT CULINARY TEAM TO TRY AT HOME OVER THE HOLIDAYS .
BY CAROLE PICKUP
Sausage & Mushroom Stuffing Chef Jacob Davis - Executive Chef
• 1 loaf French bread loaf , cut into 1-inch cubes
• 1 pound ground Italian sausage
• 1 cup – ½ chopped onion
• 2 tbsp minced garlic
• 1 tbsp minced jalapeño
• 2 cups sliced mushrooms
• 1 tbsp chopped thyme
• 2 tbsp chopped parsley
• 2 tbsp kosher salt
• 2 tsp black pepper
• 4 cups chicken stock
• 1 stick butter , cubed
1 . Cut bread into cubes and place on a sheet tray . Toast bread at 350 ° F for 4 minutes . Remove from oven and cool . 2 . Cook sausage in a skillet and drain grease from pan . Add onions , garlic , jalapeño and mushrooms to pan and continue to sauté for 5 minutes . Remove from heat . 3 . Place all ingredients except butter into a mixing bowl and stir together to incorporate .
4 . Spray a baking pan and pack the bread mixture into the baking pan , packing it tightly to create a casserole . Place cubes of butter evenly over casserole . 5 . Cover the baking dish with aluminum foil and bake in oven for 35 minutes at 350 ° F . Remove foil and place dish back in oven for 20 minutes until golden brown . Enjoy !
Apple Cheddar Pie Chef Jacob Davis - Executive Chef Cheddar Crust
• 2 ½ cups flour
• 2 tsp white sugar
• ½ tsp kosher salt
• 1 cup cold butter , cut into small pieces , frozen
• 1 cup grated cheddar cheese
• 4 tbsp ice water
1 . Place flour , sugar , salt into a mixing bowl with chopped cold butter . 2 . Gently incorporate butter into flour until mealy texture forms . 3 . Fold in grated cheese and water . 4 . Knead dough on lightly floured surface until it forms into a disc . 5 . Wrap dough with plastic and chill in refrigerator for 2 hours .
Apple Pie Filling
• 4 Granny Smith apples , peeled , cored , thinly sliced
• 4 Honeycrisp apples , peeled , cored , thinly sliced
• Juice of ½ lemon
• 2 / 3 cup brown sugar
• 1 / 3 cup white sugar
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp Kosher Salt
• 3 tbsp cornstarch
• ¼ cup butter , melted
Place all ingredients into a large mixing bowl and fold together until well combined . Allow ingredients to marinate for 1 hour before baking . Set aside .
Egg Wash Topping
• 1 egg , lightly beaten
• 1 tbsp water
• 2 tbsp raw sugar
Assembly 1 . Once dough has chilled , divide into 2 pieces , half for the bottom of the pie and half for the top of the pie . 2 . Roll dough to about ⅛ inch thickness . Place rolled out dough in a pie pan and trim edges to fit to the edge of the pan . 3 . Fill pie shell up with pie filling . 4 . Roll out the other piece of dough into a round . Egg wash the edge of the bottom crust . 5 . Place top layer of crust over the pie , crimping the edges together to create a crust edge . 6 . Cut 4 1-inch slits in pie to let steam out while cooking . 7 . Egg wash the top of the pie and sprinkle it with the raw sugar . 8 . Refrigerate pie for 30 minutes , then bake in a 350 ° F oven for 1 hour until golden brown .
Bourbon Pecan Pie Denisse Dannler – Pastry Chef
Pie Dough
• 2 ½ cups ( 300g ) all-purpose flour
• 1 tsp salt
• 2 tbsp ( 18g ) buttermilk powder ( optional )
• 16 tbsp ( 227g ) unsalted butter , cold *
• ¼ to ½ cup ( 57g to 113g ) ice water
* If you use salted butter , reduce the salt in the recipe to ½ tsp .
1 . Whisk together the flour , salt and buttermilk powder . 2 . Dice the butter into small cubes or cut it into pats . Work it into the flour until it ’ s well-distributed , but not fully incorporated . Larger , pea-sized pieces of butter will be scattered throughout the mixture . 3 . Tossing with a fork or your fingers , drizzle in the ice water . Stop adding water when the dough starts to come together and grab it in your hands . If it holds together easily , without crumbling , it ’ s ready . If it has dry spots or pieces break off easily , add a bit more water until it ’ s totally cohesive . 4 . Gather the dough into a ball and divide it in half . Gently pat / shape each half into a rough disk . Roll immediately , if desired . For better texture , chill the dough for at least 30 minutes before rolling . If dough has been refrigerated longer than 30 minutes , allow
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