Wednesday, July 30, 2014

New ideas for holiday leftovers

Damon Barham a

CHEF DAMON BARHAM adds a final touch to the Cranberry, Citrus, Arugula, Chicory, Watermelon Radish Salad during a class at Miraflores Winery. The class offered creative ways to use holiday leftovers. Democrat photo by Mimi Escabar

From page B3 | December 28, 2012 |

Holiday leftovers took on a new and provocative flair with recipes created by Chef Damon Barham from the Culinary Institute in San Francisco.

The award-winning chef shared “Modern California Holiday Flavors” with a class at Miraflores Winery in Placerville.

“I wanted to bring modern flavors and freshness to traditional dishes and inspire people to create exciting dishes,” Barham said to the attentive students.

The first course on the menu was Savory Pumpkin Bread Pudding with Sage Cream and Hazelnuts.

“This recipe uses leftover rolls and stuffing with a custard. You should feel confident to cook by sight and use your senses. Put in seasonings that you like and cook with the wine that you are going to drink with the food,” Barham said.

For the second course of Cranberry, Citrus, Arugula, Chicory, Watermelon Radish Salad, Barham utilized the cranberry, a holiday staple that is indigenous to the Americas.

His helpful hint was to watch the amount of sugar and not to overpower the sour tanginess of the cranberry.

He also noted that salads can be difficult to pair with wines but the Miraflores Pino Grigio is an excellent choice.

Smoked Turkey Shepard’s Pie with Root Vegetables was presented next. Again Barham offered some excellent cooking tips on making gravy.

“Start with a roux using equal parts butter and flour and let it brown, then add the stock. A brown roux is the key to a good gravy or sauce,” he said.

The shepard’s pie was paired with the Miraflores Zinfandel.

The dessert of Figgie Pudding with Oat-pecan Streusel and Mascarpone Lavender Sauce combined old and new in a light and flavorful way and was complemented with one of Miraflores dessert wines.

“I hope I have inspired everyone here to try new ingredients with the traditional holiday leftovers and to make new traditions happen,” Braham said.

“Use things you like and don’t be afraid to try something new,” Barham said.

Barham has just finished a cooking tour to Japan and China where his team won international acclaim and a gold medal for their exquisite dishes.

Miraflores Winery, 2120 Four Springs Trail in the Pleasant Valley area, offers cooking classes and other events during the year. For more information or reservations call 530-647-8505.



Savory Pumpkin Bread Pudding with Fresh Roasted Hazelnuts and Sage Cream
Makes: 8 ramekins or one 9-inch glass cake pan

1 quart heavy whipping cream
2 tablespoons sage, chopped
5 each egg yolks
1 tablespoon cornstarch, dissolved with just enough water to form a paste, also called a slurry
3 cups leftover stuffing
1 cup leftover pumpkin pie filling or other diced winter squash
¼ each yellow onion, sliced
½ cup hazelnuts, chopped and sautéed in butter

1) Pre heat oven to 325 degrees.
2) Bring 1 cup cream and sage to simmer on medium-low heat for 10 minutes, then strain.
3) Bring strained cream to a quick boil and while whisking, add 1 egg yolk combined with cornstarch slurry. Season with salt and pepper to taste, then cool to make your sage cream
4) Bring remainder of cream to a simmer and remove from heat. Whisk in remaining egg yolks. Season with salt and pepper to taste. This is a custard.
5) Divide leftover stuffing, squash and onion among 8 ramekins or all into one 9-inch glass cake pan and fill to just below the rim with custard.
6) Bake at 325 degrees F for 1 hour until the top is golden brown and custard is set.
7) Serve topped with sage cream and chopped hazelnuts.

Cranberry, Citrus, Arugula, Chicory, Watermelon Radish Salad
Serves 6-8 Notes: Can substitute baby arugula and frisee with approximately 1 pound of spring mix.

1 tablespoon fresh cooked cranberry sauce or canned whole cranberry
3 tablespoons white wine vinegar
1 teaspoon fresh ginger, chopped
1 teaspoon fresh shallot, chopped
¾ cup salad oil
1 each orange, peeled and sliced into 8 rounds
1 each grapefruit, peeled, and sliced into 16 half moons
1 each watermelon or red radish sliced thin on a mandolin
1 pound baby arugula
1 head frisee
½ cup croutons or leftover dried stuffing mix

1) Combine first four ingredients into a blender and slowly drizzle in oil until dressing is made. Season with salt and pepper to taste.
2) Toss to evenly coat greens with dressing and serve garnished with citrus, radish and croutons

Smoked Turkey Shepherd’s Pie with Root Vegetables
Makes 8 ramekins or one 9-inch cake pan

2 cups leftover mashed potato
2 each egg yolks (whites reserved)
1 each egg
¼ cup all purpose flour
1 cup carrot diced and blanched
1 cup celery root diced and blanched
1 cup parsnip diced and blanched
1 cup frozen green peas, thawed
1 quart leftover turkey meat diced into bite size pieces
3 cups leftover gravy
2 each eggs
2 tablespoons water

1) Preheat oven to 375 degrees F.
2) Bring a pot of water to a boil then lower to simmer and blanch carrot, celery root and parsnip until carrots are tender. Strain and rinse vegetables under cold water.
3) Add first four ingredients into a large mixing bowl and fold to combine.
4) Bring turkey and gravy to a boil in a pot for 5 seconds then remove from heat.
5) Divide vegetables and turkey/gravy mixture among eight ramekins or all into one 9-inch glass cake pan. Spread mashed potato mixture over the top of the ramekins or cake pan.
6) Whisk together reserved egg whites, eggs and water to make an egg wash and brush over the mashed potatoes. Place ramekins or cake pan onto a cookie sheet and bake for 30 to 45 minutes, until the stew is bubbly and the tops are golden brown.

“Figgie Pudding” with Oat-pecan Streusel and Mascarpone Lavender Sauce
Makes 4

1 cup chopped dried pitted dates

1 cup chopped dried figs
1/3 cup uncooked rolled oats
1 cup chopped, peeled pear
1/3 cup all purpose flour
2 cups water
1/3 cup firmly packed light brown sugar
1 teaspoon baking soda
1/3 cup chopped pecans
7 tablespoons butter, softened
¼ cup butter, cut into ¼ inch cubes
1 cup superfine sugar
2 eggs

2 ½ cups self-rising flour
1 tablespoon dried lavender
2 1/2-ounces dark chocolate, grated
¼ cup hot water

Butter, for coating ramekins
½ cup mascarpone or cream cheese
½ cup powdered sugar

1 cup quartered fresh figs
As needed:
Miraflores red wine; like a Zinfandel
1 fresh pear, peeled, seeded and cut into 8 wedges

1. Preheat the oven to 350 degrees F.
2. Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree all until smooth.
3. Cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the puréed date mixture and the chocolate.
4. Combine streusel ingredients in a bowl until a coarse mealy consistency and butter is incorporated into flour but still lumpy.
5. Put the mixture into four buttered, 1-cup individual ramekins, filling each 3/4 full. Put in the oven and bake for 20 minutes or until a toothpick comes out mostly clean. While hot, sprinkle with red wine to lightly soak cake.
6. Top generously with streusel mixture and place back in oven for about 10 minutes or until streusel topping is golden brown.
7. Meanwhile, steep lavender in hot water as for strong tea. Pour into mascarpone and thoroughly combine until smooth. Add powdered sugar and mix until smooth.
8. Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate.
9. Top evenly with cream and fruit. Serve.





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