The 2020 Thanksgiving Spred

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Courtnee Futch x The Spred presents

The 2020

Thanksgiving Spred

18 recipes for the holidays.

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creamed spinach & chicken sausage puff pastry tarts

WHAT YOU’LL NEED DIRECTIONS PREP

15 MIN COOK

20 MIN SERVES

8 LEVEL

EASY

Remove the casings from the chicken sausage. Using your hands or a fork, crumble the chicken sausage. Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels.

Combine sausage, spinach, ricotta, parmesan, cheddar, minced garlic, salt, pepper and paprika.

Cut the puff pastry into three rectangles (along the fold lines). Spoon sausage mixture into the middle. Roll gently then pinch the puff pastry closed. Brush the top of your rolled pastry with egg whites.

Cut into 10 to 12 1-inch pieces and place the seam-side down onto your greased baking sheet.

Season with salt and pepper. Now would also be a great time to bust out that Everything Bagel seasoning you got from Trader Joes.

Bake for 18-20 minutes until the pastry is golden brown. Take out of the oven and leave to cool slightly. Serve warm.

1 lb chicken sausage, casing removed 8 oz frozen chopped spinach, thawed 1/2 cup whole milk ricotta 3/4 cup shredded parmesan 1 cup shredded white cheddar, gouda or gruyere 1 garlic clove, minced

1/2 tsp kosher salt 1/2 tsp coarse ground black

pepper 1/2 tsp paprika 1 package frozen puff pastry, 2

sheets 1 large egg white

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smoky tea and honey-rubbed turkey

O V E R N I G H T R O S E M A R Y B U T T E R M I L K B R I N E

PREP

45 MIN COOK

4 HR SERVES

8 LEVEL

EASY WHAT YOU’LL NEED DIRECTIONS

Place kosher salt, whole peppercorns, fresh rosemary leaves and garlic cloves in a large stock pot (large enough to cover your turkey breast with a lid on). Then pour in warm water. Whisk water until salt has dissolved (about 2 minutes).

Pour the buttermilk into the pot. Whisk again then place the turkey inside the pot. Turn the turkey breast so that only a small piece is exposed. Place lid on pot and refrigerate for at least 12 hours and no more than 24 hours.

After turkey breast has sat in brine for at least 12 hours. Rinse turkey breast off thoroughly and pat dry before baking.

Remove turkey from the refrigerator approximately 45 minutes before you start prepping it (now would also be a good time to remove butter from the fridge for it to soften).

Adjust oven rack to the lowest level/position of the oven.

Preheat your oven to 350 degrees F.

Place the turkey (breast side up) on a rack in a shallow roasting pan.

Combine tea, chili powder, paprika, garlic powder, cinnamon, sea salt, and black pepper in a small bowl. Combine half of the seasoning blend with 2 sticks of softened butter. Set aside the remaining seasoning blend.

Using your fingers, loosen the skin on the breasts and lift, being careful not to tear the skin.

Rub approximately 1/3 to 1/2 of the butter mixture between the skin and the meat.

Rub the remaining butter mixture on the outside skin of the turkey.

Sprinkle the remaining seasoning all over your buttered turkey. It’ll stick to the skin and add gorgeous color to your final bird!

BUTTERMILK BRINE 3 tablespoons sea salt 1 tbsp whole peppercorn 10 stems fresh rosemary

6 garlic cloves smashed 10 cups warm water 4 cups buttermilk

TURKEY 6 tbsp or 12 tea bags black tea 3 tbsp chili powder 3 tbsp paprika 3 tsp garlic powder 3 tsp ground cinnamon 3 tsp sea salt 3 tsp black pepper 2 sticks butter, softened

1 orange, unpeeled and halved 1 lemon, unpeeled and halved 1 small yellow onion, peeled and halved

1 sprig fresh rosemary

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DIRECTIONS CONT.

Rub the inside of the cavity with salt and pepper. Stuff the cavity with orange, lemon, onion and rosemary.

Tuck wing tips under the turkey and tie the legs together with kitchen twine.

Insert leave-in thermometer (if using). I insert it in the thickest part of the breast (insert horizontally from near the neck cavity). It can also be inserted in the thickest part of the thigh. Be sure the thermometer does not touch any bone.

Roast for 15 minutes per pound, OR UNTIL temperature is 160 degrees F in the innermost part of the thigh and wing and thickest part of the breast.

While turkey is roasting, check for brownness of skin about a third or half of the way through roasting. Once skin is browned to your liking, loosely tent with aluminum foil.

Remove turkey from the oven, transfer to a large serving platter and tent loosely with foil.

Allow to rest 20-30 minutes before carving. Temperature will continue to increase during rest time. Ensure temperature has reached a minimum of 165 degrees F (checked with an instant-read thermometer) in the innermost part of the thigh and wing and thickest part of the breast before carving.

smoky tea and honey-rubbed turkey

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30 MIN COOK

2 HR SERVES

8 LEVEL

EASY

Preheat the oven to 325 degrees F.

Remove the skin with a sharp knife leaving a thin layer of fat. Score the fat diagonally both ways to create diamonds.

In a large baking dish, season ham with salt and pepper. Add onion and limes to the baking dish, then add ginger beer to fill the dish half full.

Place into the oven and bake about 20 minutes per pound. For example, a 6-pound ham will bake for 2 hours.

Prepare glaze by combining maple syrup, dijon, sugar, ginger, lime zest and lime juice.

Baste ham with glaze and increase oven temp to 400 degrees. Cook for an additional 45 minutes, basting the ham with glaze every 15 minutes.

Remove ham from the oven once internal temp reaches 145 degrees F.

Carve and serve immediately.

5 to 6-pound bone-in ham 4 cups ginger beer 1 Large Onion, peeled and quartered 2 limes, halved

1 tsp sea salt 1 tsp pepper

DARK & STORMY GLAZE 2 tbsp Maple Syrup 2 tbsp Dijon Mustard

2 tbsp sugar 1 thumb fresh ginger, minced

2 limes, zested and juiced

dark & stormy glazed country ham

R U M , G I N G E R , L I M E & R A W S U G A R G L A Z E

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smoked gouda mac n’ cheese

PREP

15 MIN COOK

30 MIN SERVES

4 LEVEL

Set oven to 350F.

Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.

Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.

Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt, black pepper, and paprika to taste.

Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.

Sprinkle more cheese on top and put under the broiler until the cheese is browned. Allow to rest for at least 10 minutes before slicing.

Enjoy while hot!

2 rounded cups dry macaroni cooked in well salted water until just al dente, and drained 2 Tbsp of unsalted butter 2 Tbsp all purpose flour 2 cups whole milk salt and pepper to taste 1 tsp smoked paprika 2 cups grated smoked Gouda cheese plus more for topping

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brown sugar & cardamom candied yams

15 MIN COOK

1 HR SERVES

8 LEVEL

EASY

Preheat your oven to 375 degrees F.

In a 9x13 oven-safe dish, stir together melted butter, sugar, vanilla, ground cinnamon, ground ginger, and kosher salt well.

Use your clean hands or a large spoon to toss the sweet potatoes in the butter-sugar mixture in the pan. Make sure each sweet potato chunk is well coated in the mixture and the potatoes are laying in an even layer. It’s okay if it’s not in one thin layer.

Bake the candied yams in the preheated oven for an hour, until potatoes are fork-tender, the sugar and potatoes have caramelized, and there is syrup in the dish.

Let cool for at least 10 minutes before serving.

4-6 large sweet potatoes, peeled and largely cubed 8 tbsp unsalted butter, melted 1 cup dark brown sugar 1 tbsp vanilla extract, optional 1 tsp ground cinnamon 1 tsp ground cardamom

1/2 tsp ground ginger 1 tsp sea salt

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brown butter & sage sausage cornbread stuffing

30 MIN COOK

40 MIN SERVES

8 LEVEL

EASY

Preheat the oven to 375 degrees. Spray or lightly butter an 8×8 inch glass or metal baking pan, set aside.

In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.

In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan. Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. Remove from the oven. Allow to cool, then cut into cubes.

Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.

In a large skillet on the stove, melt the butter over medium heat until browned, swirling butter in pan to ensure even cooking. Butter will begin to foam; watch closely. Butter is browned when deep golden brown and milk solids appear in the bottom of the pan. Remove from heat and transfer to a heat-proof large bowl, making sure to scrape all the brown bits into the bowl. Set aside.

Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for 1 minute, until fragrant.

Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles.

Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the sage, thyme, and parsley.

Remove the pan from the heat and let it cool for a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.

To the bowl, add the cubes of cornbread. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.

Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

CORNBREAD 8 tbsp. (1 stick) butter, melted 1/4 cup granulated sugar 1/4 cup honey 2 eggs 1 c. buttermilk 1 c. all-purpose flour 1 c. cornmeal 1/2 tsp. salt 1/2 tsp. baking soda STUFFING 2 1/2 cups reduced sodium chicken

broth 2 large eggs 1 pound sweet Italian chicken sausage

or turkey sausage 4 tablespoons unsalted butter 1 medium yellow onion finely chopped 4 stalks celery cut in small dice 1/2 tsp kosher salt 1/2 tsp ground black pepper 3 garlic cloves minced (about 1

tablespoon) 2 tbsp chopped fresh sage or 2 tsp

rubbed sage 1 tbsp fresh thyme leaves or 1 tsp

dried thyme 1 tbsp parsley flakes or 1/4 cup finely

chopped flat-leaf parsley

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cakey buttermilk biscuits with salted honey butter

5 MIN COOK

25 MIN SERVES

8 LEVEL

EASY

Heat the oven to 425 degrees. Generously grease an 8-or 9-inch round cake pan with butter or nonstick spray.

In a large bowl, combine 2 cups of the flour with the sugar, and salt. Whisk the sugar and leavening into the flour for a full minute to fully incorporate.

Add the shortening and, using your fingers, pinch and mix until no large lumps of shortening remain. The shortening won’t be fully worked into the flour, but all of the visible pieces should be pea-sized.Stir in the cream.

Stir in the buttermilk, a quarter cup at a time, until the mixture resembles cottage cheese.

Bake until puffed and golden brown, 20 to 25 minutes.

While your biscuits bake, melt butter. Combine with honey and add sea salt.

Immediately after removing biscuits from the oven, brush with honey butter. Turn the biscuits out onto a plate, slice and serve warm.

Butter for greasing, or nonstick cooking spray 2 cups self-rising flour

1/4 cup sugar 1/2 teaspoon salt 1/4 cup shortening 2/3 cup heavy cream 1 cup buttermilk, or enough for dough to resemble cottage cheese 1/2 stick of butter, for melting 1/4 cup honey Pinch of sea salt

12 ounces fresh cranberries 1/2 cup water 1/4 cup cognac 3/4 cup brown sugar, packed 1 cinnamon stick

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cognac cranberry sauce

PREP

5 MIN COOK

15 MIN SERVES

8 LEVEL

12 ounces fresh cranberries 1/2 cup water 1/4 cup cognac 3/4 cup brown sugar, packed 1 cinnamon stick

Pick out any cranberries that may be past their prime and discard them.

Add the cranberries, water, cognac, sugar, and cinnamon stick to a medium-sized saucepan. Give it a good stir.

Simmer the mixture over medium-high heat for about 5 minutes or so, until the cranberries start to pop and the sauce has started to thicken (stir occasionally). At that point, reduce the heat and continue simmering until the sauce has thickened to your liking (about 10-12 minutes total).

Remove the cinnamon stick and let the cranberry sauce cool. The sauce will continue to thicken as it cools. Store in the fridge in an airtight container.

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roasted lemon & garlic green beans

5 MIN COOK

25 MIN SERVES

8 LEVEL

EASY

Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil for easy cleanup.

In a large bowl, add green beans, olive oil, lemon juice, garlic, and salt to taste and pepper to taste

Transfer to the prepared baking sheet. Roast until lightly browned in some places but still crispy, about 20 to 25 minutes.

2 pounds green beans, trimmed 2 tbsp olive oil 4 cloves garlic minced Zest of 1 lemon Juice of 1 lemon Pinch of sea salt Pinch of black pepper

1 Tablespoon Olive Oil 1/2 Cup Diced Yellow Onion 2 Cloves Garlic grated 16 Ounces Chopped Tuscan Kale Zest from 1/2 Lemon Juice from 1/2 Lemon Big Pinch of Salt 1/4 Teaspoon Black Pepper Small Pinch of Crushed Red Pepper Flakes optional

1/8 Teaspoon Grated Nutmeg 8 Ounces Cream Cheese cut into cubes 1/2 cup sour cream 1/2 Cup Shredded Parmesan Cheese

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garlicky creamed kale

PREP

15 MIN COOK

20 MIN SERVES

8 LEVEL

1 Tablespoon Olive Oil 1/2 Cup Diced Yellow Onion 2 Cloves Garlic grated 16 Ounces Chopped Tuscan Kale Zest from 1/2 Lemon Juice from 1/2 Lemon Big Pinch of Salt 1/4 Teaspoon Black Pepper Small Pinch of Crushed Red Pepper Flakes optional

1/8 Teaspoon Grated Nutmeg 8 Ounces Cream Cheese cut into cubes 1/2 cup sour cream 1/2 Cup Shredded Parmesan Cheese

Preheat oven to 350 degrees F.

Add olive oil to a medium/large skillet. Heat for thirty seconds over medium/low heat. Add onion to the pan and saute for four minutes, until translucent. Add garlic and mix to combine, saute one more minute.

Turn heat to low, add in the kale. Cover with a lid and cook for about five minutes. Remove lid and stir kale to combine with onion and garlic. Add in the lemon zest and the lemon juice. Season with salt, pepper, nutmeg, and crushed red pepper flakes if you are using them. Stir to combine and cover with lid. Cook for another ten minutes, until all the kale is wilted.

Remove lid, add in the cream cheese. Wait a few minutes for the cream cheese to start to melt. As the cream cheese melts, mix to evenly coat all of the kale. Add sour cream.

Once all the cream cheese has melted, mix in grated parmesan. Turn off the heat. Transfer kale to a small baking dish Top with remaining parmesan and lemon zest. Drizzle lightly with olive oil. Bake for 10-15 minutes until golden.

Let the dish cool for about seven minutes before serving.

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chai sweet potato cheesecake

B U T T E R P E C A N S A U C E

30 MIN COOK

1 HR 3O MIN SERVES

8 LEVEL

EASY

Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with a large sheet of aluminum foil.

Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.

Combine the gingersnap crumbs, 1/4 cup of the brown sugar, and melted butter in a bowl. Stir to combine. Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan. Bake for 10 minutes.

In a small bowl, combine the remaining sugar, salt, cinnamon and chai masala spice blend. Stir with a fork.

Transfer the puree to a large mixing bowl.

Add the cream cheese, heavy cream, and sugar mixture. Beat on medium speed with an electric mixer until smooth and fluffy. Add the vanilla and beat on low speed to combine. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.

Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. remove the sides of the pan.

Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.

For the butter pecan topping, combine all ingredients except vanilla and pecans in a small saucepan and bring to a simmer over low heat, stirring occasionally. Allow to simmer for 3-4 minutes.

Remove from heat and stir in vanilla and pecans.

Serve warm.

Top cheesecake with butter pecan sauce before serving.

2 and 1/2 cups gingersnap cookie crumbs 1/4 cup packed light brown sugar divided 6 tablespoons unsalted butter melted

2 cups pureed sweet potatoes 1 teaspoon salt 1 tsp ground cinnamon 1 tsp chai masala spice blend

1 cup brown sugar 3 (8 ounce) packages cream cheese softened

3/4 cup heavy cream or sour cream 1 tablespoon vanilla extract 4 large eggs lightly beaten, room temperature

Chai Masala Spice Blend:

1 tbsp ground Cardamom 1 tbsp ground cinnamon

1 tbsp Ginger Powder 1/2 tbsp ground Cloves 1/2 tbsp freshly ground Black Peppercorns

1/4 tbsp nutmeg Butter Pecan Topping:

1/2 cup brown sugar 4 tablespoons butter 4 tablespoons cream

pinch salt 1 teaspoon vanilla 1/2 cup chopped pecans

3 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 2 sticks unsalted butter, (softened) 2 1/2 cups granulated sugar 3 large eggs 1 cup buttermilk 2 tbsp grated lemon zest packed 2 tbsp fresh lemon juice

LEMON SYRUP 1/3 cup water 1/3 cup granulated sugar 2 tbsp fresh lemon juice

GLAZE 1 cup confectioners’ sugar 2 tbsp fresh lemon juice 1/2 tsp lemon zest (packed) 1 tsp unsalted butter (melted)

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meyer lemon buttermilk pound cake

PREP

15 MIN COOK

1 HR SERVES

8 LEVEL

3 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 2 sticks unsalted butter, (softened) 2 1/2 cups granulated sugar 3 large eggs 1 cup buttermilk 2 tbsp grated lemon zest packed 2 tbsp fresh lemon juice

LEMON SYRUP 1/3 cup water 1/3 cup granulated sugar 2 tbsp fresh lemon juice

GLAZE 1 cup confectioners’ sugar 2 tbsp fresh lemon juice 1/2 tsp lemon zest (packed) 1 tsp unsalted butter (melted)

Preheat the oven to 325°F and set an oven rack in the middle position.

Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or

beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

In another bowl, combine the buttermilk, lemon zest and lemon juice.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture.

Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.

Bake for 1 hour and 5 minutes, or until a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.

Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

When the cake is cool, make the glaze. Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

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cranberry turkey croque madame

S A G E G R U Y E R E M O R N A Y S A U C E & F R I E D E G G S

15 MIN COOK

30 MIN SERVES

4 LEVEL

EASY

Preheat the oven to 425 degrees F.

Start by caramelizing the onions. Heat butter in a pan over medium heat add the onions, stirring from time to time until the onions start to brown and caramelize for about 12 minutes. Reduce to low if onions start to cook too fast.

To make the mornay sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 1 to 2 minutes. Do not allow it to brown. Whisk in the milk and season with nutmeg and sage stirring constantly until the mixture thickens, about 6 minutes. Remove from heat and add the shredded gruyere whisking to incorporate.

Place the 4 bottom halves of the croissants on a parchment paper-lined baking sheet, and spread with 1 tablespoon mustard over each. Top with lightly mashed candied yams, then drizzle the cheese sauce on top of the yams. Top with turkey, cranberry sauce and bacon (if you’re feeling festive). Add the top half of the croissant and gently push down. Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot with fresh salt + pepper and a few fried sage leaves. Enjoy immediately!

CROQUE MADAME 4 large croissants Leftover turkey, enough for 4

sandwiches 1 cup gruyere, shredded 1 large sweet onion, cut into thin

rings Dijon mustard Cranberry sauce, enough for 4

sandwiches Candied yams, lightly mashed,

enough for 4 sandwiches 3 tbsp butter

4 eggs

SAGE GRUYERE MORNAY 1 cup Milk 2 tbsp flour 1 cup gruyere cheese, shredded 4 tbsp butter 1 tbsp ground nutmeg 1 tbsp fresh sage, chopped

HOLLANDAISE: 1/2 cup unsalted butter 3 egg large yolks, room temperature 2 tablespoons fresh scallions, chopped 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

STUFFING CAKES About 1 to 2 cups leftover cornbread

stuffing 1 egg 2 tablespoons olive oil or butter 4 slices Glazed ham, 1 tablespoon white vinegar

1 tablespoon kosher salt 2 eggs, at room temperature

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glazed ham eggs benedict

PREP

15 MIN COOK

30 MIN SERVES

8 LEVEL

HOLLANDAISE:

1/2 cup unsalted butter 3 egg large yolks, room temperature 2 tablespoons fresh scallions, chopped 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

STUFFING CAKES About 1 to 2 cups leftover cornbread

stuffing 1 egg 2 tablespoons olive oil or butter 4 slices Glazed ham, 1 tablespoon white vinegar

1 tablespoon kosher salt 2 eggs, at room temperature

For the hollandaise: Melt the butter in a small saucepan over medium heat (or in the microwave). Combine the yolks, scallions, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Slowly drizzle the hot butter into the blender until the sauce is thick and creamy.

Pour the sauce into a small bowl and set aside.

For the stuffing cakes: Place the stuffing in a large bowl, and mix to break up any large clumps. Add the eggs and stir well to combine, making sure the eggs are mixed in. Scoop 1/2 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2 inch thick. Repeat to make the remaining cakes. Heat the oil in a heavy skillet over medium-high heat and cook the cakes until golden brown, 2 to 3 minutes per side (do this in batches if necessary). Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

To assemble, fill a deep, wide skillet with water, not quite to the top and bring to a full boil. Meanwhile, crack each egg into a little cup or ramekin and set aside. Once the water is at a full boil, turn it way down until it’s just barely simmering. Add a big pinch of kosher salt (about a 1/2 teaspoon) and the vinegar. Give the water a stir to combine.

With the handle of a wooden spoon, swirl the water in a tight little circle and drop the first egg right in the middle. You can use the wooden spoon to kind of coax the white in a little bit but don’t be too stressed about it. It will come together, I promise. Do the same with the other eggs, leaving as much space as possible between each one.

Let them poach in the gently simmering water for about 3-4 minutes.

Using the slotted spoon, scoop one up, and check it for doneness. For me, a perfect poached egg has a fully set white and a very runny yolk. If you like your yolk more set, let it cook a minute or so longer. Once it’s done to your liking, gently remove them and set on a paper towel to drain.

Repeat with the remaining eggs. To serve, place one stuffing cake on a plate. Top with a slice or two of glazed ham, a poached egg and a generous drizzle of hollandaise sauce.

T O A S T E D S T U F F I N G C A K E S & S C A L L I O N H O L L A N D A I S E

16

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honey vanilla pear margarita

WHAT YOU’LL NEED DIRECTIONS

Run a slice of lemon along the rim of a glass and then rim it in the cinnamon sugar. Fill the glass with ice.

Combine all ingredients except for the cinnamon sugar in a cocktail shaker and shake until combined. Pour over ice and garnish with a slice of fresh pear or vanilla bean.

4 ounces pear juice 2 ounces 100% agave silver tequila 1 ounce fresh lemon juice Fresh vanilla bean seeds Drizzle of honey (about 1/4 – 1/2 teaspoon) Pinch of cinnamon Cinnamon sugar for rim

FOR THE BLACKBERRY SIMPLE SYRUP:

Put the blackberries, sugar, and water in a small saucepan over medium heat. Stir to combine.

Cook, stirring occasionally, for 15-20 minutes or until blackberries have softened and syrup has slightly thickened (it should be thicker than water, but a little bit thinner than maple syrup).

Strain syrup through a mesh sieve to separate any seeds or lumps from the syrup. Let syrup cool on the counter for 20 minutes before you make the drinks, or let it cool completely and store in an airtight container in the fridge for up to a week.

FOR THE BLACKBERRY BOURBON LEMONADE:

Combine whiskey, lemon juice, blackberry syrup, and a sprig of fresh rosemary in a large cocktail shaker. Add a handful or two of ice cubes.

Shake for 15-30 seconds to chill drinks.

Strain drinks into cocktail glasses filled with fresh ice. Top each drink with a splash of tonic water, garnish with a sprig of rosemary (optional), and serve immediately.

BLACKBERRY SIMPLE SYRUP 12 ounces fresh blackberries 1/2 cup sugar 1/2 cup water

BOURBON LEMONADE 8 ounces (1 cup) whiskey 8 ounces (1 cup) lemon juice 6 ounces (3/4 cup) blackberry

simple syrup (recipe above) 1 large rosemary sprig, plus extra

for garnish 8 ounces (1 cup) tonic water

blackberry rosemary bourbon lemonade

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cranberry cognac maple smash

Add cranberry sauce, cognac, maple syrup and orange juice to a shaker filled with ice. Shake to combine.

Strain into a rocks glass filled with ice then top with ginger beer or club soda, to taste. Stir again and garnish with orange peel twist.

3 tbsp homemade cranberry sauce 2 oz cognac or bourbon

1 oz maple syrup 1 oz orange juice Ginger beer or club soda 2 orange peel twists, for garnish