Chef David Burke's Holiday Feast

Activists attack a police car in Toronto's financial district during the G20 Summit Saturday, June 26, 2010. (AP Photo/The Canadian Press, Darren Calabrese)
AP/Darren Calabrese, Canadian Press
This is a time when many of you are entertaining friends and family. It can be a bit stressful trying to create meals everyone will love. David Burke of David Burke and Donatella, located in New York City, visits The Saturday Early Show to share recipes that will certainly wow your guests.

He shows everything from a delicious holiday drink to creative leftover recipes.

The following are his recipes:

Meatloaf Pancake with Goat Cheese Salad and Fried Eggs
Serves 8

8 large warm Buttermilk or other plain breakfast pancakes
Approximately 6 tablespoons unsalted butter, melted
8 large eggs
8 1-inch thick slices of Not-So-Basic Meatloaf
8 cups frisee, washed well and dried
2 cups goat cheese, crumbled
8 tablespoons Red Wine Vinaigrette (see below)


  1. Preheat the oven to 200. Place the pancakes on piece of aluminum foil in the warm oven. Heat the butter in a medium nonstick frying pan. When very hot (but not smoking) add the eggs and fry according to your preference.
  2. Place one warm pancake in the center of each plate. Place a slice of meatloaf on the pancake. Place frisee, goat cheese and vinaigrette in a mixing bowl and quickly toss together. Place equal portions of frisee salad on top of each of meatloaf.
  3. Finally, place the fried egg on top of the frisee salad and serve immediately.

Red Wine Vinaigrette
You will have some vinaigrette left over.

1/2 teaspoon Dijon mustard
2 tablespoons of red wine vinegar
1/3 cup of olive oil
Salt and pepper to taste

In a bowl, whisk together Dijon mustard and vinegar. Slowly stream oil into the bowl, whisking constantly to emulsify. Once the mixture has emulsified, continue to stream the oil into the bowl. Season with salt and pepper to taste.

Not-So-Basic Meatloaf
Serves 8


5 strips lean bacon, finely chopped
6 cloves garlic, peeled and minced
2 medium onions, peeled and finely chopped
1 medium carrot, trimmed, peeled, and finely chopped
2 pounds very lean ground beef sirloin
2 large eggs
1/2 cup milk
1 cup finely ground bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 TBS bottled horseradish, well drained
1/2 cup finely chopped fresh flat leaf parsley
2 TBS coarse salt or to taste
1 TBS fresh ground pepper or to taste
1 tsp. finely minced fresh thyme [or 1/4 tsp dried thyme]
2 or 3 cups croutons
10 whole unpeeled garlic cloves
4 bay leaves
1 sprig fresh thyme


  1. Preheat oven to 375 degrees.
  2. Place the bacon in a medium sauté pan over medium-low heat. Sauté for about 5 minutes or until the bacon has begun to crisp and most of the fat has rendered out.
  3. Add the minced garlic along with the chopped onion and carrot and continue to sauté for about 4 minutes or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool.
  4. Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the breadcrumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme.
  5. Using your hands, gently work all of the ingredients into the meat until well combined.
  6. Place half of the croutons into a shallow baking dish at least 14 inches long.
  7. Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3-1/2 inches wide by 2-1/2 inches high by 12 inches long. Press the remaining croutons into the loaf, making sure that they are partially pressed down into it. Gently press the unpeeled garlic cloves into the top of the meatloaf.
  8. Carefully, lay the loaf on top of the croutons in the baking dish, reforming the shape with your hands if necessary. Pierce the top of the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour or until the internal temperature reads 165° on an instant-read thermometer and the top is nicely browned.
  9. Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig; sprinkle the remaining parsley over the top of the loaf and around the platter. Cut the loaf cross-wise into 1-inch or thicker slices and serve.

Sea Scallop Benedict
Serves 8


For Chorizo Oil:
1/2 cup canola oil
1/4 lb chorizo (half reserved for chorizo oil, other half finely sliced for plating with scallops)
1 whole clove garlic, cut in half
1/4 tsp paprika
pinch salt

For Pancakes:
2 large baking potatoes, peeled
3 shallots, peeled
1 egg
Coarse or kosher salt and freshly ground pepper to taste
Butter or olive oil for sautéing

For Sea Scallops and Quail Eggs
4 large sea scallops - cut in 1/2 crosswise to make 8 medallions
8 quail eggs
1 TBS Chopped Chives
Black olive paste - [can be bought at a gourmet grocer]

Method: Chorizo Oil

  1. In a medium skillet, over medium heat, combine canola oil, the chopped half of the chorizo, garlic, paprika, and pinch salt.
  2. Cook together, stirring often, until oil is inundated with the flavors of the other ingredients. The chorizo should be slightly crispy, but not burnt, 5-7 minutes. Let rest, then strain.

Method: Potato Pancakes
  1. Combine potatoes, shallots, and egg in a food processor and grate.
  2. Spoon grated-potato mixture into a bowl and add salt and pepper. Heat clarified butter or olive oil in a large sauté pan, preferably with a non stick surface.
  3. Spoon 2 or more tablespoons of potato mixture into pan for each pancake. The thickness and diameter of the pancake will depend on how they are to be used. Cook pancakes until golden brown, turning frequently. Let rest on a paper towel.

Method: Sea Scallops & Quail Eggs
  1. Sautee chorizo in a small sauce pan, over medium heat until the fat begins to render, then, add the sea scallops and continue to sauté until crisp.
  2. Cook quail eggs in small frying pan with a little butter. Season with Salt & Pepper.

To Plate:
Place two potato pancakes on each plate, top with chorizo, then sea scallops, then sunny side up quail egg on each scallop. "Dot" the plate with the black olive paste and chorizo oil.

Barbecued Chicken and Jack Cheese Dumplings
Makes 24-30 hors d'oeuvres


10 oz raw skinless and boneless chicken
1 egg
2 teaspoons salt, or to taste (plus some extra for sprinkling)
1 teaspoon black pepper
1/2 cup barbecue sauce
1/3 cup jalapeno-jack cheese, small dice
1 package wonton skins
2 eggs
1/2 cup chopped chives

Equipment List: Bamboo skewers or chicken wing bones


  1. Fill a heavy bottom medium sauce pan 1/2 way with water, and heat on medium high heat.
  2. Cut the chicken into small pieces and place in a food processor. Add egg, 2 teaspoons salt and pepper and begin to process. While processing, gradually add the barbecue sauce and pulse until combined. Remove and put into bowl.
  3. Fold in cheese, and stir to mix.
  4. Place 1 tablespoon of chicken mixture in the middle of each wonton. Egg wash the edges.
  5. Place a skewer or chicken leg in the mound of chicken, sticking straight up.
  6. Seal the wonton by pinching around the skewer. Repeat this step with all wontons until filling is gone. Continue until all is done.
  7. By this time, your water should be boiling. Place dumplings in the pot and boil for 3-4 minutes. Remove carefully.
  8. Sprinkle with salt and dip bottom in remaining 1/4 cup barbecue sauce, then the chopped chives. Serve immediately, dim sum style.

Titanic French Toast with Three Jams
Serves 8


French Toast:
8 small loaves home style bread or brioche
6 cups heavy cream
3/4 cup fresh orange juice
1/3 cup Gran Marnier
8 large eggs
1 1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Approximately 8 cups vegetable oil

Method: French Toast

  1. Preheat the oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside
  2. Using a bread knife, trim the crust off of each loaf of bread leaving a neat rectangle about 6 inches long. Using an apple corer or a small sharp knife, make three holes equal distance apart. Set aside.
  3. Whisk together the cream, orange juice and Gran Marnier in a deep bowl. Add the eggs and whisk to combine. Add the sugar, cinnamon and nutmeg and continue whisking until the sugar has dissolved. One at a time, dip the loaves into the cream mixture to soak well. Place the wet loaves on a baking sheet or platter.
  4. Heat the vegetable oil in a deep fat fryer over medium high heat to 360 degrees Fahrenheit on a candy thermometer.
  5. One at a time, place the soaked loaves into the hot oil, making sure the loaf is submerged. Fry for about four minutes or until the outside is crisp and golden brown. Remove from the fat and place on a triple layer of paper towels to drain. Place the fried loaf on the prepared baking sheet in the oven to keep warm while frying the remaining loaves.

To Plate:
  1. When ready to serve, place a loaf on each of eight serving plates. And place a pirouette cookie into each of the three holes in the top of each fried loaf.
  2. Place the confectioners' sugar in a fine sieve and tap gently to dust the plate with sugar. Serve immediately.

Red Hot Apple Martini
Serves 1

2 oz Absolut Peppar Vodka
1 1/2 oz Sour Apple Pucker
Splash of Grenadine
Red Hots, or Hot Tamales, crushed

Place all liquors in a shaker with ice, and shake aggressively for 10 seconds. Strain into a martini glass crusted with crushed Red Hots or Hot Tamales. Enjoy.