Greenwood Hills chef shares Christmas recipes - WAOW - Newsline 9, Wausau News, Weather, Sports

Greenwood Hills chef shares Christmas recipes

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WAUSAU (WAOW) - This week families will be making Christmas favorites for holiday feasts. Newsline 9 stopped by Greenwood Hills Country Club in Wausau to get new twists on old recipes.


If you missed Executive Chef Dan Dillabough's cooking segments on Wake Up Wisconsin you can watch them here.


Beet-Pickled Deviled Eggs

Ingredients

3 cups water

1 cup distilled apple cider vinegar

2 small beets, peeled and sliced

1 cup granulated sugar

1 teaspoon salt

12 hard-boiled large eggs, peeled

1/2 cup mayonnaise

1 tablespoon grainy mustard

1 tablespoon finely chopped flat-leaf parsley

Salt & pepper to taste

Preparation:

Bring water, vinegar, beet, sugar, and salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with peeled eggs and marinate, chilled, gently stirring once or twice, at least 3 hours, you can chill overnight.

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Using a rubber spatula, mash yolks with mayonnaise, mustard and parsley. Season with salt and pepper, and then divide among egg whites. Garnish with fresh parsley.

Eggnog Tiramisu Trifle

Ingredients

Custard:

3/4 cups granulated sugar

2 tablespoons dark rum

2 tablespoons brandy

12 large egg yolks

1/4 teaspoon ground nutmeg

1 teaspoons vanilla extract

2 (8-ounce) containers mascarpone cheese

8 oz. container whipped cream

Lady finger liqueur:

½ cup strong coffee (chilled)

¼ cup Kahlua or other coffee liqueur

2 (6 oz. boxes) Champagne biscuits or Boudoirs (about 30 crisp ladyfinger cookies)

½ cup semisweet chocolate chips, finely ground in processor

Preparation:

Whisk sugar, rum, brandy, yolks, vanilla and nutmeg in metal bowl till well combined. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for about 5-10 minutes total. Remove bowl from over water. Whisk mascarpone into warm custard until blended. Chill for about 1 hour.

Fold in whipped cream into chilled mascarpone mixture until well combined.

Mix together coffee and liqueur (be certain this mixture is chilled). Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Arrange dipped biscuit around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break its okay) cover the bottom of the dish.

Spoon 2 cups mascarpone mixture over biscuits; spread to cover, Sprinkle ground chocolate over, (making chocolate visible at sides of dish) Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layers of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely, Cover and chill overnight.

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