Last night, I dropped by Chef Lynn Crawford’s new restaurant Ruby Watchco for a delicious holiday meal with the Egg Farmers of Canada. No matter whether you are hosting a holiday feast or a quaint holiday brunch, these simple recipes are bound to be a crowd pleaser that will leave your guest in a festive mood.
Dungeness Crab and Deviled Egg Salad
6 hard boiled eggs, peeled, rinsed, and dried
1/3 cup celery, cut into a small dice
1/4 cup green onion, thinly sliced
1/4 cup mayonnaise
1 pound mixed Heirloom carrots
1 fennel bulb, trimmed and cored
1 watermelon radish or regular radishes, peeled
1 avocado, diced
¼ cup dried cranberries
¼ toasted pepitas
4 clementines, peeled and sliced into rounds
¼ cup cilantro leaves
¼ cup mint leaves, roughly chopped
1 head butter lettuce
1 cup fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each)
Honey Clementine Vinaigrette, see recipe below
Slice the eggs into quarters, chop them into pieces, and place in a medium bowl. Eggs can also be sieved, mashed with a potato masher or fork, or sliced with an egg slicer. Combine and mix ingredients. Add celery, onion, mayo, a pinch of salt and several grinds of pepper. Mix lightly until the mixture comes together.
Thinly shave carrots into ribbons, preferably on a mandoline, over a large bowl; thinly shave the fennel into strips and radish into coins, add to carrots. Add the avocado, cranberries, pepitas and clementines. Add vinaigrette, cilantro, mint, butter lettuce and toss gently to combine. Season with salt and pepper. Arrange the salad onto plates. Garnish the salad with the crab and egg salad.
Honey Clementine Vinaigrette
Makes about 1 cup
2-3 clementines, about 1/2 cup of juice and 1 tablespoon zest
2 tablespoon lime juice
1 teaspoon finely grated peeled fresh ginger
1 tablespoon pickled jalapeno, finely chopped
2 tablespoon honey
1/2 teaspoon chili powder
1/2 cup canola oil
salt and freshly ground pepper
Whisk together clementine juice and zest, lime juice, ginger, jalapeno, honey and chili powder in a small bowl. Gradually whisk in oil. Season with salt and pepper. Will keep in a sealed container for up to 2 weeks in the refrigerator.
Spicy Chorizo & Tomato Frittata
8 large eggs
¾ cup heavy cream
1 tsp olive oil
2 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1 yellow pepper, finely diced
2 chorizo sausage, casings removed
1 cup cherry tomatoes, cut in half
½ cup pepper Jack cheese, grated
¼ cup parsley and cilantro leaves
Preheat oven to 375*F. In a large bowl, whisk the eggs and cream together and season with salt and pepper. Heat the oil in a large ovenproof skillet over medium high heat. Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked thru. Add the eggs and tomatoes and stir together. Sprinkle the cheese on top and place in the oven and bake for 12-15 minutes until egg has set and cheese has melted. Top with cilantro and parsley leaves.
Sweet Potato Pecan Bread Pudding
2 sweet potatoes (about 1 1/2 pounds), cooked and mashed
2 teaspoons butter
1 day old loaf Challah bread, cut into cubes (about 6 cups)
6 eggs, lightly beaten
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk
¼ cup firmly packed light brown sugar
¼ cup unsalted butter, softened
½ cup finely chopped pecans
4 tablespoons unsalted butter
½ cup pecan halves
1 cup light brown sugar
1 cup heavy whipping cream
1 teaspoon vanilla
½ teaspoon salt
2 tablespoons bourbon
Preheat oven to 350*F.
Butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream. Add the sweet potatoes to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture.
For the topping, combine the brown sugar, butter and pecans together in a small bowl. Sprinkle the mixture on top of the bread pudding. Place in the oven and bake for about 45 minutes until browned and the custard is set, rotating the pan halfway through for even browning.
While the bread pudding bakes, make the sauce: Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant about 2-3 minutes. Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over top.