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Recipes

Golden Snitch Chicken Meatballs - serves 4

Ingredients

• ½ cup ricotta cheese
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• 1 clove garlic, minced
• 1 pound ground chicken (or turkey)
• kosher salt and freshly ground black pepper, to taste
• olive oil, for brushing meatballs
• Stonewall Kitchens Savory Jam (Roasted Garlic Onion Jam or Bourbon Bacon Onion Jam)

Method

• Preheat oven to 375 degrees. Place a baking rack on a parchment-lined baking sheet.
• Combine ricotta with panko, fresh herbs, and garlic in a bowl. Add the ground chicken and season with salt and pepper, then mix to combine. 
• Scoop meatballs onto the prepared baking sheet (approximately 24 meatballs using a medium scoop).  
• Brush each meatball with a small amount of olive oil. Bake for 20 minutes. 
• Heat savory jam in a small saucepan on the stovetop or in a microwave-safe container in the microwave until melted. 
• Brush meatballs with melted savory jam before serving.

For Snitch wings:

• 4 flour tortillas
• Olive oil, for brushing
• Chili powder and kosher salt, for sprinkling
• Fresh Ranch, recipe follows

Method

• Cut tortillas into small triangle chips to resemble Snitch wings. 
• Place on a parchment-lined baking sheet. 
• Brush with olive oil and sprinkle with chili powder and salt. Bake for 5-8 minutes, until golden brown.
• To serve, place tips of the triangle chips into meatballs to resemble Snitch Wings.

Butterbeer Cookies - Makes about 4 dozen

Ingredients

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 2 egg yolks, at room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon butter extract
• ¼ cup butterscotch chips, melted and slightly cooled
• ½ cup butterscotch chip
• Preheat the oven to 350 degrees.

Method

• In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together with the mixer on high speed until light and fluffy, about 2-3 minutes.
• Add in the egg yolks, vanilla extract, butter extract and melted butterscotch chips and mix on medium speed until pale in color and fluffy, 1-2 minutes. Scrape the sides of the bowl as necessary.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
• Mix the butterscotch chips into the dough with a spatula. Scoop the dough with a small cookie scoop.
• Arrange the cookie dough balls about 2 inches apart on parchment paper-lined baking sheets. 
• Bake the cookies for 7-10 minutes or until light golden brown.
• Let the cookies cool on the cookie sheet for five minutes, then transfer them to a wire rack to cool completely.

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MAPLE DIJON GLAZE WITH PAN-SEARED CHICKEN

This is the easy one. I'll pan-sear chicken breasts and make a quick maple Dijon glaze using:

• 1/4 cup pure maple syrup
• 1/4 cup Dijon mustard

Whisk everything together. After pan-searing the chicken, ower the heat and add the glaze to the pan, allowing it to simmer briefly until glossy and slightly thickened. Spoon it over the chicken before serving.

BEURRE BLANC PAN SAUCE

• 1 small shallot, finely minced
• 1/3 cup dry white wine
• 2 Tbsp white wine vinegar
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 Tbsp heavy cream, optional
• Salt and white pepper, to taste

After cooking the protein, remove it from the pan and sauté the shallot briefly. Deglaze with the white wine and vinegar, scraping up all the flavorful browned bits from the bottom of the pan. Reduce the liquid until almost syrupy. Then gradually whisk in cold butter a few pieces at a time to create a smooth, glossy sauce.

Use a small amount of cream as an optional stabilizer for a home-cook-friendly version.

CHIMICHURRI

• 4 cloves garlic
• 1 tsp kosher salt
• 1 cup finely chopped fresh parsley
• 2 tsp dried oregano
• 1/2 tsp red pepper flakes, or more to taste
• 1/3 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• Black pepper, to taste

Crush the garlic and salt together in the mortar and pestle until it forms a paste. Add some of the oregano and parsley and gently bruise them, then transfer everything to a bowl and stir in the remaining herbs, red pepper flakes, red wine vinegar and olive oil.

Chimichurri should have texture rather than being blended into a completely smooth sauce.

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Fall Chopped Salad with Chai Spiced Sweet Potato Croutons

Serves 6-8

Vinaigrette:

• 3 tablespoons prosecco vinegar
• 1 teaspoon Dijon
• ½ teaspoon honey or maple syrup
• ¼ cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 cups chopped romaine
• 1 red apple, diced
• 1 pear, diced
• ½ cup diced red onion, optional
• ½ cup dried cranberries or cherries
• ½ cup toasted pecans, chopped
• ½ cup goat cheese, crumbled
• Chai Spiced Sweet Potato Croutons, recipe follows

In a small bowl, whisk to combine vinegar, Dijon and honey (or maple syrup). Stream in olive oil until vinaigrette is mixed. Season to taste with salt and pepper. 

In a large bowl, combine romaine, apple, pear, onion, and dried fruit. Drizzle with vinaigrette and toss to combine. Top with pecans, goat cheese and Crunchy Sweet Potato Croutons.

 
Chai Spiced Sweet Potato Croutons

• 2 cups diced sweet potato (¼ inch)
• 1 ½ tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• Chai Spice Mixture, for seasoning to taste (recipe follows)

Preheat oven to 425. Toss diced sweet potato with olive oil to coat and season with salt, pepper, and Chai Spice. Spread out in a single layer on a baking sheet. Roast for 20-25 minutes until crisp and browned.  

 
Chai Spice Mixture

• 1 ½ tablespoon cinnamon
• 1 tablespoon ground ginger
• 1 ½ teaspoon cardamom
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon coriander
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper 

Combine all spices in small bowl. 

Chai Spiced Crème Brulée

Serves 8

• 5 large egg yolks
• ½ cup sugar
• 3 cups heavy cream 
• ¼ teaspoon salt
• ¾ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg
• Pinch of cloves
• Pinch of cardamom
• 1 teaspoon pure vanilla extract
• Sugar for sprinkling on top

Preheat oven to 325°F.  

Bring a teapot or pot of water to a boil. (You'll need hot water for the baking pan for your water bath)

Whisk the egg yolks and sugar together. Set aside. Heat the heavy cream and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the spices and vanilla extract. Ladle about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep whisking the egg yolks so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream. Pour the mixture through a fine mesh strainer to ensure there are no lumps.

Place 8 (4-ounce) ramekins in a large baking pan. If you don't have a pan large enough, bake them in two. Divide custard between each ramekin. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.

Bake until the edges are set and centers are still a little jiggly, about 30-35 minutes.

Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.

Sprinkle a thin layer of sugar all over the surface of the chilled custards, about ½-1 teaspoon per ramekin. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)

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BLT Chopped Salad with Bacon Cheddar Crisps

Serves 4-6

Bacon Cheddar Crisps:

• ¾ cup freshly grated sharp cheddar cheese
• ¼ cup finely diced crisp bacon
• ½ teaspoon all-purpose flour

BLT Salad:

• ½ pound bacon, chopped
• 2 medium tomatoes, divided
• 1½ tablespoons mayonnaise
• 1 tablespoon minced chives or scallions
• 1 teaspoon white vinegar
• Kosher salt & freshly ground black pepper, to taste
• 3 cups chopped iceberg lettuce or hearts of romaine

Bacon Cheddar Crisps:

Preheat oven to 350˚. Cover a large baking sheet with parchment paper. In a medium bowl, toss together cheese, bacon, and flour. For each crisp, spread 1 tablespoon of cheese mixture into a 2-inch circle, 2 inches apart on prepared baking sheet. Bake for 6 minutes or until lightly browned around edges, but not set. Remove from oven.

Let stand until cheese rounds can be easily removed with an offset spatula. Serve with BLT salad.

BLT Salad:

Cook bacon in a fry pan over medium-high heat until crisp. Drain on paper towels, set aside.

Cut 1 tomato in half. Working over a large bowl, grate 1 half using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallions), vinegar, salt and pepper. Whisk to combine.

Dice the remaining 1½ tomato. Add the lettuce, diced tomato, and bacon to the bowl with the dressing. Toss to coat. Top BLT Salad with Bacon Cheddar Crisps.

Maple Bacon Bourbon Ice Cream

• ½ gallon Vanilla Bean Ice Cream
• 4 slices crisp cooked bacon pieces, diced
• 2 tablespoons bourbon
• ½ cup pure maple syrup

Remove ice cream from carton to thaw a bit so it is easy to stir. Add all ingredients and whisk to combine.  Pour back into container and freeze overnight.  Top with extra crisp bacon as a garnish if desired!

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Stanley Tucci's 'Ginloma'

: 1 oz gin, 1 oz grapefruit, 1/2 oz fresh lime, squeeze of agave, shake & strain over ice, top with soda water and garnish with grapefruit slice.

Taylor Swift's 'French Blonde'

: 1 oz Lillet, 1/2 oz gin, 1 oz grapefruit, .25 oz elderflower lemon simple, shake and strain into a martini glass and garnish with a lemon peel.

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Steakhouse Sliders with Horseradish Cream

Makes 12 sliders

• 1 ½ lb. steak (sirloin, ribeye, strip), about 1 inch thick
• kosher salt & freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 12 slider rolls
• baby kale, arugula or spinach
• 1 recipe Horseradish Cream (recipe follows)

Season steak generously with salt and pepper. Heat 1 tablespoon olive oil in a large fry pan over medium-high heat with 1 tablespoon butter until butter is melted. Add steak to fry pan and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to cutting board, tent with foil. Let the steak rest for at least 5 minutes, then thinly slice against the grain and at an angle.

Assemble sandwiches with baby greens, steak strips, and horseradish cream sauce on bottom portion of slider rolls, then finish by replacing the top portion.

Horseradish Cream

Makes 1 cup

• ½ cup sour cream
• ¼ cup prepared horseradish
• 1 tablespoon minced capers
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• kosher salt & freshly ground black pepper, to taste

Whisk together sour cream, horseradish, capers, zest, lemon juice and Dijon. Season with salt and pepper.

Horseradish Potato Salad with Cheddar

Serves 8

• 3 pounds of russet potatoes, peeled, halved lengthwise & thinly sliced (about ¼ inch thick)
• ¾ cup sour cream
• ½ cup mayonnaise
• 1 tablespoon white vinegar
• ¼ cup prepared horseradish, or more to taste
• 1 teaspoon honey or sugar
• Kosher salt and freshly ground black pepper
• ¼ cup fresh parsley, chopped
• 2-3 stalks celery, finely chopped (about ½ - ¾ cup)
• ¾ cup freshly grated cheddar
• Crisp cooked bacon crumbles, optional garnish
• Thinly sliced green onion, optional garnish

Place potato slices in a Dutch oven or stockpot and cover with cold water by about an inch, bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 15 minutes. Drain and cool. Whisk together sour cream, mayo, vinegar, horseradish, and honey (or sugar) in a large bowl. Add potatoes to sour cream mixture and stir gently to combine. Add parsley and cheddar, stir to combine. Season to taste with more salt and pepper if needed. Chill until ready to serve. Garnish with bacon and/or onion, if desired.

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Spinach & Goat Cheese Stuffed Chicken wrapped in Prosciutto

serves 6

• 3 chicken breasts, halved
• olive oil
• Kosher salt & freshly ground black pepper
• ½ package frozen chopped spinach, thawed and well-drained (5 ounces)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 ounces goat cheese, at room temperature
• Zest of half a lemon
• 6 slices prosciutto
• Balsamic glaze, for drizzling (optional)

Preheat the oven to 400 degrees F. Brush a baking dish or cast iron skillet with olive oil.

Take each chicken breast half and make a slit or pocket in the middle using a sharp paring knife. Season chicken with salt and pepper.

Combine spinach, onion and garlic powders, goat cheese, lemon zest, and a pinch of salt and pepper in a bowl. Stuff each piece of chicken with some of the goat cheese mixture.

Wrap each one in a piece of prosciutto. Place chicken breasts in prepared pan and

Roast in preheated oven for about 20-25 minutes or until it reaches 160 degrees. Serve drizzled with balsamic glaze if desired.

Foil Packet Potatoes with Goat Cheese and Fresh Herbs

• serves 4-6
• 1 ½ pounds small red or gold potatoes, washed and quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• kosher salt and freshly ground black pepper, to taste
• juice of half a lemon
• 4 ounces goat cheese, crumbled
• fresh parsley, chopped for garnish
• fresh chives, chopped for garnish

In a large bowl toss together potatoes and olive oil. Add garlic, salt and pepper, and toss to coat.

Preheat grill to medium heat. Divide potatoes between 2 large heavy-duty foil sheets, coated with cooking spray. Fold in sides to securely wrap in a foil packet.

Prepare grill to medium high heat, or 400ºF. Place foil packets on grill and cook until tender, about 20-25 minutes, turning once. Pierce with fork to check tenderness. Open packets carefully and drizzle lemon juice over potatoes. Garnish with crumbled goat cheese and fresh herbs.

No-Bake Goat Cheese Cheesecake Bites

serves 8-10

• 2 packages (15 count each) phyllo cups, crisped according to package instructions
• ¼ cup heavy COLD heavy cream
• 8 ounces room temperature goat cheese, crumbled
• ¼ cup sour cream or plain Greek yogurt
• ½ cup sugar
• 1 ½ teaspoon freshly squeezed lime or lemon juice
• Pinch of salt
• Bourbon-Soaked Cherries or Bada Bing Cherry Jam, for topping (optional)

Crisp phyllo cups in oven, according to package directions. Cool for a bit prior to adding cheesecake mixture.

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and set aside. Replace the mixer bowl to the stand mixer, and beat to combine the goat cheese, sour cream, and sugar for 2-3 minutes, or until creamy and smooth. Add the citrus juice and a pinch of salt and mix to combine. Fold in the whipped cream with a silicone spatula, then transfer the filling to a piping bag. Pipe goat cheese mixture into phyllo cups and refrigerate for at least 1 hour, or overnight, until firm. Top with desired topping prior to serving!

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Street Corn Pasta Salad

• 3 corn cobs, kernels removed
• 1 can black beans, rinsed
• 2 limes, zested and juiced
• 3 Tbsp oil of choice
• 1 bell pepper, chopped
• 1 jalapeño, chopped (optional)
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 black pepper
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne (optional)
• 16 oz dry pasta of choice, cooked to al dente
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup mayo (NOT Miracle Whip)
• 1/2 cup milk or cream
• 1 Tbsp sriracha (or any hot sauce, optional)
• 1/2 tsp salt
• 1 cup cotija or queso fresco, crumbled (or feta cheese)
• 1 tsp Tajin (or your fave taco seasoning)

Combine all ingredients. 

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