Top Chef's Own Family's Christmas Feast

Alfred Portale is executive chef and co-owner of New York's legendary Gotham Bar and Grill and the author of several award-winning cookbooks. He's also the 2006 winner of the James Beard Foundation Award for Outstanding Chef, not just in New York, but the entire nation.

On The Early Show on Christmas Day, Portale showed some of the Christmas dishes he loves to prepare for his own family and friends.

RECIPES

Pomegranate, Rum and Champagne Cocktail

Ingredients:
1 ounce rum (dePaz or Mt. Gay)
1½ ounces pomegranate juice
1/2 ounce lemon juice
1/4 ounce simple syrup
2 ounces dry champagne

Method:
Combine the rum, pomegranate juice, lemon juice and syrup over ice in a cocktail shaker. Shake well and strain into a cocktail glass. Top with champagne.

Peppermint Martini

Ingredients:
3 to 4 ounces of vodka
1/4 ounce White Crème de Menthe
2 to 3 drops Green Crème de Menthe
1 baby candy cane garnish

Method:
Combine the vodka and White Crème de Menthe over ice in a cocktail shaker. Shake well and strain into a martini glass. Garnish with 2-3 drops of Green Crème de Menthe and the candy cane garnish.

Sparkly Pomegranate Cosmo

Ingredients:
1 ounce lemon-flavored vodka
1/2 ounce Cointreau
1 ounce pomegranate juice
1/8 lime juice
2 ounces champagne
Orange twist

Method:
Combine the vodka, Cointreau, pomegranate juice and lime juice over ice in a shaker. Shake well and strain into a martini glass. Top with champagne and garnish with the orange twist

Brandied Cherry Champagne Cocktail

Ingredients:
1/4 ounce Cynzano sweet vermouth
3 to 4 drops of cognac
4 drops Crème de Cassis
Champagne
2 cherries preserved in brandy

Method:
In a champagne glass, combine the vermouth, cognac and cassis. Top with champagne and garnish with cherries.

Black Bass Ceviche with Avocado, Green Apple and Pineapple Citrus Emulsion

Serves 4

Ingredients:
12 ounces of thin sliced black bass with skin removed
7 ounces of fresh-squeezed orange juice
7 ounces of fresh-squeezed lime juice
12 ounces fresh-squeezed pineapple juice
20 pieces of medium-diced pineapple
12 jalapeno peppers, sliced thinly into rounds on a mandolin (include seeds)
1 red bell pepper, cut into small dice
1/2 granny smith apple, cut into small dice
1 avocado, cut into medium dice
3 French breakfast radish (or red radish) - thinly sliced into rounds
5 sprigs of cilantro, thinly sliced
1 tablespoon of chopped chives
6 ounces of extra virgin olive oil
Salt and freshly ground white pepper to taste

Method:
Remove the skin from the black bass. Slice the fish thinly on a bias and lay flat in the bottom of a small pan. Cover the fish with the orange juice and lime juice. Let the fish cook in the juice for at least 10 hours.

Just before serving add the pineapple juice, the pineapple chunks, jalapeno peppers, red bell pepper, apple, avocado, radish, cilantro, and olive oil. Season with salt and pepper and gently toss together. Spoon into glass bowls, making sure to distribute all the ingredients (and their colors) evenly. Garnish with the chopped chives

Tuna Tartare with Shiso and Ginger Lime Vinaigrette

Serves 6

1 pound of sushi grade yellowfin tuna
6 shiso leaves, cut into very fine chiffonade
1/3 cup thinly sliced scallions (white part only)
1/2 cup ginger vinaigrette
Coarse salt and freshly ground white pepper to taste
18 croutons made from a baguette

Using a sharp, thin-bladed knife, slice the tuna into ¼-inch dice. Cover and refrigerate until ready to use. Just before serving, mix the tuna, shiso leaves, scallions and vinaigrette. Season with salt and pepper.

Ginger-Lime Vinaigrette

Ingredient:
1/3 cup fresh lime juice
3 tablespoons fresh ginger juice
1/8 teaspoon hot red pepper sauce (such as Tabasco)
3/4 cup plus 2 tablespoons of grape seed or canola oil
1 tablespoon shallots, finely minced
1 garlic clove, minced and mashed to a paste (with a sprinkle of salt)
Coarse salt and freshly ground white pepper to taste

In a medium bowl, whisk together the lime juice, ginger juice and hot pepper sauce. Gradually whisk in the oil until the vinaigrette has emulsified. Whisk in the shallot and garlic. Season with salt and pepper. Add additional lime juice or oil to balance the dressing, if needed.

Assembly:
1 large seedless cucumber, unpeeled and elongated ends trimmed off
18 croutons made from baguette slices and cut on an extreme bias

Place a ring mold in the center of a large chilled dinner plate. Using a channel tool, remove strips of peel (about 1/2 inch apart) down the entire length of the cucumber (working around the circumference). Using a mandolin, cut the cucumber into paper-thin slices. Using the outside edge of the mold as a guide, make a ring of overlapping cucumber slices.

Spoon the tuna tartare into the mold, pressing it down lightly. Stand 3 croutons into the top of the tuna tartare. Pile the dressed salad into the center of the croutons.

Carefully lift the ring mold up and off of the plate.

Whole Roasted Red Snapper with Tomatoes, Lemon and Thyme

Ingredients:
1 whole red snapper (about 6 pounds), cleaned and scaled
Coarse salt and freshly ground white pepper
3/4 cup thinly sliced shallots
6 garlic cloves, thinly sliced
1 cup San Marzano Tomatoes
1 small lemon, thinly sliced and with seeds removed
1 tablespoon coarsely cracked coriander seeds
4 sprigs of thyme
4 sprigs flat leaf parsley, plus 2 tablespoons chopped for garnish
1/2 cup extra virgin olive oil

Method:
Preheat the oven to 400 degrees. Lightly oil the bottom of a roasting pan (large enough to hold the whole fish). Score the fish at least 1/4 inch deep. Season with salt and pepper. Place the fish in the pan and scatter a few of the shallots and garlic into the cavity. Strew the tomatoes, lemon, remaining shallots and garlic, the coriander seeds, thyme and parsley sprigs over the fish. Drizzle with olive oil. Cover with aluminum foil. Roast the fish for 35 to 40 minutes until it's is cooked.

Transfer the fish to a warmed serving platter. Pour the liquid from the roasting pan into a small saucepan. Taste and adjust flavor. Add herb garnish. Pour over fish.

Slow-Braised Leg of Lamb with Red Wine and Root Vegetables

Serves 6 to 8

Ingredients:
1 leg of lamb (approximately 8 pounds)
2 heads garlic, split in half
2 sprigs rosemary
10 sprigs of fresh thyme
10 ounces tomato paste
1 bottle red wine (any full-bodied wine such as cabernet or syrah)
5 quarts of low sodium chicken broth
3 medium sized carrots, peeled and cut into large pieces
1 large head of celery root (approximately 2 pounds), cut into large pieces
1 rutabaga (approximately 1½ pounds), cut into large pieces
18 cippolini onions, peeled and kept whole
1/4 cup vegetable oil
Coarse salt and freshly ground black pepper

Method:
Trim any excess fat from the lamb and season with salt and pepper. In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame. Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes). Remove from the pot and drain off all of the oil except for 2 tablespoons. Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes. Then add the wine to the pot and reduce by ¾. Place the lamb back into the pot and cover completely with chicken stock. Bring to a simmer (about 15 minutes).

Preheat oven to 400 degrees. Put the lid on the pot and place in the oven, and cook for 3 hours. Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone. Remove the lamb and place it on a serving platter. Using a slotted spoon, remove the vegetables and arrange them around the lamb. Strain the remainder of the sauce and put it back in the pot. Reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored. Season with salt and pepper.

Pan Roasted Fennel

Ingredients:
1 large fennel bulb (about 1 1/2 pounds), trimmed and with feathery tops discarded
5 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, sliced
2 ripe plum tomatoes, chopped
1/3 cup dry white wine
2 cups white chicken stock
Coarse salt and freshly ground white pepper to taste
Herb Sachet: 1 tablespoon coarsely crushed coriander seeds, 2 sprigs thyme, and 1 dried bay leaf (tied in cheesecloth).

Method:
Using a large, sharp knife, cut the fennel bulb lengthwise into 4 wedges. In a 12-inch nonstick sauté pan, heat 3 tablespoons of the olive oil over a medium heat. Add the onion and garlic and cook (while covered), without browning, until soft (about 5 minutes). Stir in the tomatoes, wine and herb sachet. Bring to a boil over a high heat and cook until the wine is reduced by half (about 3 minutes).

Add the fennel to the pan, along with enough stock to cover the fennel. Bring to a boil and reduce heat to low. Cook until the fennel is barely tender when pierced with the tip of a knife. (about 10 to 12 minutes). Using a slotted spoon, transfer the fennel to a clean kitchen towel and pat dry.

In a 12-inch nonstick sauté pan, heat the remaining 2 tablespoons of oil over medium heat. Add the braised fennel and cook until tender and nicely caramelized on all sides (about 10 minutes).

Creamy White Beans

Ingredients:
1 cup dried white beans (cannelloni), soaked over night and drained
1 medium onion, halved
1 garlic clove, peeled and smashed
2 sprigs of thyme
Coarse salt and freshly ground white pepper to taste
1/4 cup heavy cream
2 tablespoons unsalted butter

Method:
In a medium saucepan, combine the beans, onions, garlic and thyme. Add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes. Season with salt and continue cooking until the beans are just tender (about 15 minutes more, depending on the dryness of the beans). Drain the beans, reserving 1/2 cup of the cooking liquid.

Return the beans and the reserved liquid to the saucepan. Add the cream and bring to a simmer over medium heat. Cook until slightly thickened (about 5 minutes). Stir in the butter and season with salt and pepper.

Butter-Braised Savoy Cabbage

Ingredients:
1 large head of savoy cabbage, quartered, cored and sliced crosswise into ½-inch strips
Coarse salt and freshly ground white pepper to taste
1/2 teaspoon ground caraway seeds
2 granny smith apples, peeled, cored and cut into ¼-inch dice
1 tablespoon olive oil

Method:
Melt 3 tablespoons of the butter in a large sauté pan set over medium heat. Add the cabbage, salt, pepper and caraway. Cook, stirring occasionally, until the cabbage is tender (about 15 minutes). Stir in the diced apple and continue cooking for 5 more minutes. The cabbage should be tender but still firm. Remove the pan from the heat and stir in the remaining tablespoon of butter. Season to taste with salt and pepper. Transfer the cabbage to a warm serving platter.

Oven-Roasted Wild Mushrooms

Ingredients:
8 cups assorted mushrooms (Portobello, cremini, oyster, chanterelle; about 1 1/2 pounds), trimmed and cut into pieces.
1 tablespoon chopped thyme leaves
1 tablespoon chopped garlic
1/4 cup extra virgin olive oil
Coarse salt and freshly ground black pepper

Method:
Preheat the oven to 500 degrees. In a large bowl, toss the mushrooms with thyme, garlic and olive oil. Season with salt and pepper. Spread the mushrooms out in a single layer, in a roasting pan and roast until golden brown and fragrant (about 15 minutes).

To serve: Transfer the mushrooms to a warmed serving bowl.

Eggnog Panna Cotta

Ingredients:
2 envelopes (2¼ teaspoons each) powdered gelatin
1 quart of your favorite eggnog
Caramel Sauce with Brandied Cherries (Recipe follows.)
Mint sprigs

Method:
Pour 2 tablespoons of water into a bowl. Sprinkle the gelatin over it and let it bloom. Fill a large, wide bowl halfway with ice water and set aside. Pour the eggnog into a saucepot set over medium heat and bring it to a simmer. Immediately remove the pot from the heat and whisk in the gelatin. Set the bottom of the pot in the ice water and stir until slightly cooled. Divide the eggnog mixture among six 6-ounce ramekins. Cover with plastic wrap, and refrigerate for at least 3 hours.

To serve, dip the ramekins in warm water for 2 seconds to loosen each panna cotta from its mold. Invert each ramekin in the center of a dessert plate. Spoon some sauce and cherries over and around each panna cotta and garnish with mint sprigs.

Caramel Sauce with Brandied Cherries

Ingredients:
2/3 cup dried sour cherries
2/3 cup plus 2 tablespoons sugar
1/2 cup apple juice
1/2 cup brandy or Cognac
1 teaspoon freshly squeezed lemon juice

Method:
Put the dried cherries and 2 tablespoons of the sugar in a small pot. Add the apple juice and brandy and set over medium heat. Bring the juice to a simmer and cook gently until the cherries are softened (about 15 minutes). Remove the pot from the heat, cover, and set aside.

Put 2/3 cup of the sugar and 3 tablespoons of water into a small, heavy-bottomed pot. Set over medium-high heat and bring the water to a boil, stirring to dissolve the sugar. While the sugar is cooking, measure the liquid from the cherries. There should be one-half cup. If there is less, add more brandy or apple juice; if there is more, discard the excess. Dip a small brush in water and brush down any crystals on the sides of the pot. Keep stirring until the mixture caramelizes to a rich golden brown.

When the sugar reaches the desired color, remove the pot from the heat and carefully add the cherry liquid to stop the cooking. Return the pot to medium-low heat and stir. Add the cherries and lemon juice.

Lime Meringue Tarts

Almond Dough:
1½ cups all-purpose flour
2 tablespoons 10x sugar
1/2 teaspoon fine salt
1/2 cup (1 stick) chilled butter, cut into cubes
1/4 cup shortening
1/2 cup chopped, toasted, slivered almonds, finely chopped
3 to 4 tablespoons ice water

Put the flour, sugar, salt, butter, shortening, and almonds in the bowl of a standing mixer fitted with the paddle attachment. Paddle until the mixture resembles a coarse cornmeal. Add the ice water and paddle to bring the dough together and moisten it. Remove the dough and pat it out into a circle. Wrap with plastic wrap and chill it in the refrigerator for 1 hour.

Remove the dough from the refrigerator and roll it out to a thickness of 1/8-inch on a lightly floured surface. Use a 5-inch cookie cutter to cut out 8 discs and press each into a 3-inch tart ring. Chill in the refrigerator for one hour.

Preheat the oven to 325 degrees. Cover each tart with parchment paper and weigh it down with pie weights or dried beans. Bake for 15 minutes, then remove the tarts from the oven and remove the parchment paper. Return the tarts to the oven and continue baking until golden brown, then remove them from the oven and set them aside to cool.

Lime Curd:
1/2 cup freshly squeezed lime juice
Grated zest of 1 lime
1/2 cup sugar
4 eggs plus 4 yolks
8 tablespoons (1 stick) unsalted butter, at room temperature

Put the juice, zest, sugar, eggs, and yolks in a bowl and whisk well. Select a pot with a mouth slightly larger than the base of the bowl (so the bowl can rest on it). Fill it halfway with water and set it over high heat to bring the water to a boil. Set the bowl over the pot and whisk occasionally until the mixture thickens. Whisk in the butter.

Transfer the mixture to a standing blender or the bowl of a food processor fitted with the steel blade. Blend until very smooth. Divide the mixture among the tart shells and chill in the refrigerator for 1 to 2 hours or until set.

Meringue and Assembly:
3 egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon cream of tartar

In a standing mixer fitted with the whip attached, whip the yolks until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated then, with the whip on medium speed, continue to whip the until stiff and shiny. Do not overwhip or the whites will become grainy. Transfer the meringue into a pastry bag fitted with the star tip. Pipe the meringue around the edge of each tart.

Preheat the broiler. Put the tarts in the oven and flash them for 1 minute to turn the meringue golden, or brown them with a small propane torch. Serve.

Poached Pomegranate Pears

Ingredients:
6 Bosc pears
4 cups pomegranate juice
2 cups water
2 cups sugar
1 tablespoon vanilla extract
3 cardamom pods
1 star anise
1 tablespoon of orange zest
1 cinnamon stick

Method:
Place the pomegranate juice, water, sugar, vanilla extract, cardamom, star anise, orange zest and cinnamon stick in a sauce pot and bring to a boil. While ingredients are cooking, peel the pears, cut them in half and core them. Place the pears into the boiling liquid and cover the top of the liquid with a round of parchment paper. Reduce to a low simmer and cook for about 15 minutes, until the pears are tender, yet firm.

Remove the pears from the liquid and place on a baking pan to cool. Remove the pot of liquid from the stove and let cool.

Once the pears and the liquid have cooled, place the pears in an airtight container and strain the liquid into the container. Store in the refrigerator overnight.

Assembly:
Place two pear halves in a glass bowl or martini glass. Pour a little of the liquid over the pears and serve.

Optional: Can be served with vanilla ice cream or whipped cream on the side.