Favorite dishes from local restaurants and chefs that are fit for the holiday table (or just because!)
Culled from the archives of What’s Up? Media, we’ve assembled a range of dishes—from appetizing starters to fantastic finales—that are sure to please the palate of your guests this autumn and holiday season. Sweet, savory, classic, or contemporary. We’ve got the bases covered. Some of the following dishes were once considered secret; others are fresh takes on well-known faves. Between first course and last, we present something for everyone. Bon Appetit!
Starters
Beet & Apple Ravioli
A delicious fall appetizer, best served at more formal sittings. This is a multi-part recipe from a former chef (Jonathan Seningen) of Blackwall Hitch in Annapolis. Special equipment needed: a 2” ring mold (for punching out ravioli skins), mandolin (for slicing ravioli skins), and juicer (for juicing beets).
Part 1: Beet & Apple “Ravioli” Ingredients
- 1 medium red beet (at least 2 inches in diameter)
- 1 Granny Smith Apple (at least 2 inches in diameter)
Directions: Using mandolin thinly slice beet & apple into rounds, then using ring mold punch out circles in even amounts to form top and bottom skins for the ravioli.
Part 2: Goats Cheese Stuffing Ingredients
- 1/2 cup goat cheese
- 2 tablespoons extra-virgin olive oil
- Salt & ground black pepper to taste (pinch of each)
- As needed extra-virgin olive oil
Directions: Place goat cheese and extra virgin olive oil into a bowl and whip smooth, season with salt and pepper.
Part 3: Beet & Vanilla Reduction Ingredients
- 5 medium red beets
- 1 fresh vanilla Bean
Directions: Peel beets and place into juicer, place beet juice into a small saucepan. Split vanilla bean and scrape seeds into beet juice and add in vanilla pod too. Reduce beet juice by 70 percent remove from heat chill.
Part 4: Toasted Pistachio Ingredients
- 1/2 cup shelled pistachios
- 1/2 cup olive oil
Directions: In a small sauté pan place oil and pistachios. Over med-high heat toast pistachios until light brown in oil, once toasted remove from heat and cool nuts and oil in a separate bowl over an ice bath. Once cool remove nut from oil, pulse nuts in a food processor, or chop by hand into small to med small pieces. Place nuts back in oil and season with a pinch of salt.
Part 5: To Plate
Using the apple as the bottom skin, place a dollop of goat cheese, and place the beet on top. Place “raviolis” on a plate, lightly cover the ravioli with pistachio oil, and drop some of the chopped pistachio around the ravioli. Paint the plate with the beet and vanilla reduction. Season raviolis with coarse salt and fresh cracked pepper.
Maryland Cream of Crab Soup
A cherished classic, this recipe is a decade-plus Best Cream of Crab Soup winner in the annual Best of Annapolis awards. It is none other than the very recipe for Carrol’s Creek Café’s take on this Maryland favorite. This amount serves at least eight bowls, with more in reserve.
Ingredients
- 1.5 lbs. jumbo lump crabmeat (pick clean of shells)
- 1/2 gallon milk
- 1 cup heavy cream
- 1 yellow onion (sliced)
- 1/2 cup sherry
- 1/2 cup brandy
- 2 Tbsp. crab base (substituted for crab stock)
- 3 whole cloves
- 1 Tbsp. Old Bay Seasoning
- Pinch cayenne pepper
- 5 oz. melted butter
- 5 oz. flour
Directions: In a medium saucepan, whisk the butter and flour over low heat for 5 minutes. Set aside. In a large heavy gauge pot, combine all the other ingredients (except crabmeat) over low medium heat. When the soup is hot to the touch, turn heat to low and whisk in the butter/flour mixture (roux). Stir every few minutes until the desired thickness is reached. Be careful not to bring to a boil. Strain into another pot and stir in the crabmeat. Enjoy.
Antoine’s Stuffed Oysters Rockefeller
An excellent Oysters Rockefeller recipe courtesy of Boatyard Bar & Grill in Annapolis. Chef George Bentz notes, “All ingredients can be quickly rough chopped as we will puree mixture when cooking is complete. I recommend a buttery rich Kendall Jackson Chardonnay as a paired wine.” Makes 2–3 dozen oysters.
Ingredients
- 1 stick butter
- 3/4 cup peeled shallot, diced
- 1 1/2 cups chopped celery
- 2 whole carrots, shredded
- 2 1/2 pounds fresh baby spinach
- 1/2 cup fresh chopped basil
- 1/2 cup fresh chopped parsley
- 1 tablespoon chopped fresh garlic
- 1/2 cup Pernod (more or less to taste…I like more
- (Substitute Anisette or other anise flavored liquor)
- 1/2 cup panko breadcrumbs
- 1 cup shredded Parmesan-Reggiano cheese & mozzarella mix
Directions: In a large heavy sauté pan add butter and heat until bubbly; add shallot, celery, carrots and sauté until soft. Add spinach, basil, parsley and garlic and sauté till spinach is wilted. Carefully, as it is flammable, add liquor and reduce till almost dry. Pour all ingredients into a mixing bowl and add breadcrumbs to absorb excess moisture. Stir in cheese and salt and pepper to taste. When cool, add small batches to food processor and pulse till until ingredients are a rough/smooth consistency. Not too smooth. Let cool. Add cheese.
Shuck desired number of oysters and stuff each oyster with cooled spinach stuffing enough to almost cover oyster, don’t pack down. Place your oysters on a sheet pan, top with shredded mozzarella. You can also forgo the cheese and use a hollandaise or béarnaise sauce. Place in 400-degree oven or under broiler until oysters are cooked and cheese and spinach mix are just brown. Serve oyster over rock/Kosher salt with fresh lemon wedges and your desired wine or Champagne.
Mains
Berkshire Pork Chops
with Olive Oil Crushed Potatoes, Carrot Ginger Puree, & Roasted Jalapeno Barbecue Sauce
This complete main course—protein, side, and sauces—is a collection of recipes created by Chef Mark Salter of the Robert Morris Inn in Oxford for our publication’s “Chef’s Challenge” project in 2016. The project featured award-winning chefs creating full menus from scratch, based on criteria such as use of local ingredients. Salter sourced his pork from Black Bottom Farms in Galena, of which he said, “The real taste came from just the meat itself. I couldn’t believe it…the flavor was amazing.” The following serves four.
Ingredients
- 4 x 6–7 oz. Berkshire Pork Chops
Marinade
- 1/2 cup blended oil (90% vegetable oil, 10% olive oil)
- 1 clove sliced garlic
- 1 tsp. chopped fresh thyme
Place the chops in the oil with the herbs and the sliced garlic. Marinate for 1–2 hours.
Cooking the chops
- 2 Tbsp. blended oil
- 4 slices Idaho potato
Season the chops with kosher salt and black pepper. Sear in oil on both sides, place a slice of Idaho potato, under each chop, and roast in a preheated oven 375F for 5–7 minutes until cooked to 140–145F internal temperature. Use a stem thermometer if desired to determine the final temperature.
Olive Oil Crushed Potatoes
- 1 lb. red bliss potatoes with skins
- 1/4 cup olive oil
- Kosher salt and pepper to taste
Wash the red bliss potatoes and chop into even size pieces. Simmer in boiling salted water until cooked. Drain off the water. While still hot, mix with olive oil, salt, and pepper. Keep the potatoes hot on a low heat until ready to serve or keep warm in a preheated oven 325F for 10 minutes. Place the crushed potatoes in a ring mold onto the plate. Remove the ring mold.
Carrot and Ginger Puree
- 2 cups peeled chopped carrots
- 2 slices fresh ginger
- 1 Tbsp. unsalted butter
- 1 Tbsp. local honey
- 1 clove chopped garlic
- 3 1/2 cups water
- Kosher salt to taste
Place all the above ingredients into a saucepan and cook for approximately 10–15 minutes or until soft and most of the liquid has evaporated. Place in a blender and puree until smooth. If you don’t have a blender, then use a food processor. (You may need to add a couple of tablespoons of water to allow the carrots to puree, if too much has evaporated during cooking.)
Roasted Jalapeno Sauce
- 1 cup good barbecue sauce (Sweet Baby Rays or homemade)
- 1 each jalapeno roasted
- 1 tsp. olive oil
- Kosher salt and pepper to taste
Rub the jalapeno with olive oil and roast on a small frying pan in a preheated oven 400F until blisters approximately 10–12 minutes. Remove from the oven and cover with aluminum foil. Peel the jalapeno, discard the seeds, and chop the flesh finely. Add to the barbecue sauce and season with salt and pepper. (One may add some of the seeds chopped to the sauce if more spice is desired.) Remove the potato slices from the frying pan used earlier to cook the chops. Add 1/2 cup water and the barbecue sauce and cook until 1/2 cup remains. Finish with the finely minced jalapeno. Finish the plate with arugula tossed with olive oil, pinch of salt, and pickled watermelon radish. (See salad recipe for watermelon radish recipe.)
Tuscan Rib Eye
with Marinated Cherry Tomatoes
Chef/Owner Henry Miller of Two If By Sea Restaurant in Tilghman Island shares a hearty take on rib-eye by giving large cuts an Italian preparation and finishing touch that’s over the top. This recipe serves two but can be beefed up for a larger dinner party with more cuts.
Ingredients
- 2 rib-eye steaks, about 1 1/4 inch thick
- 1 Tbsp. olive oil
- 4 sprigs fresh thyme, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 2 cloves garlic, minced or grated
- 2 fried eggs
- large handful fresh arugula
- 1 batch marinated cherry tomatoes, for serving
Herb Oil
- 2 Tbsp. olive oil
- zest, plus juice of 1 lemon
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh oregano
- 1/2 tsp. kosher salt and pepper
Directions: Place the steaks in a reusable Ziplock bag. Add the olive oil, thyme, rosemary, and garlic. Seal the bag and rub the marinade into the steaks. Refrigerate 1–2 hours, but preferably overnight. Remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Season the steaks generously with salt and pepper. Sear until your desired doneness is reached, about 5–8 minutes for medium-rare, per side. Remove the steaks and allow to rest 5 minutes. Meanwhile, make the herb oil. In a small bowl, mix the olive oil, lemon juice and zest, thyme, oregano, salt, and pepper. To serve, plate the steaks and top with a fried egg, fresh arugula, and the marinated cherry tomatoes. Drizzle with the herb oil. Enjoy!
Moravian Turkey Pie
This recipe is adapted from Dennis Hager, who ran the popular Two Tree Restaurant in Millington before closing its doors in July of this year. Of the recipe, Hager suggests, “If one insists on white meat only, don’t bother to make this pie. It will be too dry and no amount of added velouté will compensate. However, it can be made with leg and thigh meat only. We use a 4” x 4” cast iron baking dish and neatly fold corners to form a pocket for one serving. The dough is rolled thinner than it would be with a larger container so as not to make the product too“bready.”You can use a 9-inch pie plate.” Serves 6–8.
Ingredients
- 2-1/2 to 3 pounds of pulled/carved turkey meat, seasoned (or 1 whole roasting chicken)
- 1 large yellow onion, chopped
- Salt and freshly
- ground pepper
- Fresh rosemary leaves
- Fresh thyme
- 3 cups velouté sauce, seasoned with fresh rosemary and thyme
- Pie crust
- Egg wash (1 egg beaten with 2 tablespoons water)
Directions: Preheat the oven to 375F. Pick meat from turkey (or chicken) bones and shred into medium bites. White meat should be shredded smaller than dark meat. Make stock from skin and bones and when cool, skim fat from the top to use for sautéing. Use the stock for making the velouté sauce. Sweat onion in turkey fat. Add shredded turkey and enough velouté to moisten the mixture. Place filling in pie crust and top with crust. Do not vent. Brush with egg wash and bake in hot oven until crust is golden. Serve hot with more velouté.
Roasted Cauliflower Steak Picatta
For a delicious vegetarian option that’ll even inspire “Oohhs” and “Aahhs” at the dinner table from the cattle connoisseurs, this cauliflower recipe delivers. It can be served as a main or a side. The recipes came to us from Whole Foods Market for a foodie article we put together in 2017 on this unique and versatile ingredient. Serves 4 to 6.
Ingredients
- 1 cauliflower head, sliced into steaks
- 1 shallot
- 2 garlic cloves
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. capers
- 2 Tbsp. white wine
- 1 Tbsp. butter
- 1 lemon, halved and juiced
- 4 Tbsp. flour
Directions: In a skillet, heat 2 Tbsp. of oil. Dredge cauliflower steaks into flour and shake off excess. Place the steak gently in the skillet and cook for about 5 minutes. Flip to cook other side. Continue to add steaks until all are cooked. Remove cauliflower from pan. Add in garlic, shallots, and capers. Stir for 1 minute until fragrant. Add in white wine and reduce sauce by half. Add in butter and lemon juice, and stir. Top sauce over steaks.
Finales
Submitted by Seton Rossini, this recipe won “Best Bar Cookie” in What’s Up? Media’s 2018 Cookie Bakeoff. The bars melted in our mouths and melted our hearts—a surefire holiday hit. This batch makes 12 bars.
Ingredients
- 3 heaping cups mini pretzels
- 1 cup peanut butter
- 1 cup, plus 2 Tbsp. granulated sugar, divided
- 1/4 cup water
- 1/2 cup heavy cream, at room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup peanuts, coarsely chopped
- 1 1/4 cups of high-quality semisweet chocolate chips
- Sea salt flakes (such as Maldon), for topping
Preheat the oven to 350 degrees. Line an 8-inch square pan with parchment paper. In a food processor, pulse the pretzels, peanut butter and 2 tablespoons of sugar until the pretzels are crushed and the mixture clumps together. Press mixture firmly into the pan and bake for 10 minutes. Keep the oven preheated. In a saucepan over medium-low heat, stir remaining cup of sugar and water until sugar fully dissolves. Increase heat to high and boil sugar, without stirring, for about 5 minutes, or until the color begins to darken. Carefully pick up the saucepan and tilt to swirl caramelized sugar to mix and continue to cook for another minute, or until it’s a medium-amber color. Remove from the heat and carefully whisk in the heavy cream and vanilla. (It will bubble violently, so stir carefully!) Whisk until it stops bubbling, then set aside to cool. Pour caramel over the pretzel crust, then evenly top with chopped peanuts. Cover the peanuts with the chocolate chips and bake for 10 minutes. Remove the bars from the oven and use an offset spatula or knife to smooth out the chocolate while it’s still warm. Sprinkle sea salt flakes on top of the chocolate and let cool to room temperature. Refrigerate for a couple hours, or until chocolate hardens. Slice into bars and serve.
Coconut Carrot Cookie
This cookie is straightforward to prepare and offers an autumnal explosion of sweet bliss. The recipe comes to us from Ryan and Emily Groll, chefs and co-owners of Eat Sprout!, which has locations in Easton, St. Michaels, and Annapolis.
Ingredients
- 1 cup whole wheat pastry flour
- 1 tsp. baking powder
- 1 cup organic old-fashioned rolled oats
- 1 tsp. ground cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 cup organic pure maple syrup
- 1/2 cup coconut oil, melted slightly
- 1/2 cup shredded coconut
- 2/3 cup shredded carrots (from 1 medium carrot)
- 1/2 cup walnuts, chopped
- 1/2 cup chopped dates
Directions: Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper. In a large bowl, whisk together the flour, oats, baking powder, spices, and salt until well combined. In a separate bowl, whisk together the maple syrup and coconut oil. Mix until well-combined. Stir in the coconut, carrots, walnuts, and raisins. Add the wet mixture to the dry mixture and stir until well-combined and a dough is formed. Drop tablespoons of the dough onto the prepared baking sheets and form into cookie shape, leaving about 1 inch between each cookie. Bake the cookies until they are lightly browned on the bottom and top, about 12 to 14 minutes. Transfer the cookies to a wire rack and cool completely.
