Holidays and Christmas to me are the time for mince pies, warm by themselves with a glass of sherry or Madeira, Brandy Butter, or Custard, a little slice of childhood home comfort. My mum always made the mincemeat a year before so it would age, not meat but dried fruits and apple or quince in some cases. I do mine in the style of Nigella Lawson with a pastry cut star and lashings of powdered sugar, plus we always put one out on Christmas Eve for Father Christmas with a carrot and a glass of something.
These days, you can find mincemeat in the shops and World Market near the holidays--Shirley Butler, pastry chef (@butler_baker_cocktailmaker)
Pastry:
280 g flour, all-purpose
170g butter, salted, cold into cubes
1 tbs sugar
Zest of 1/2 orange or clementine
6-8 tbs ice cold water, as a guide, may need a little more
Filling:
1 jar of homemade or Robertson Mincemeat
2 tbs brandy
1/2 apple grated
Zest of 1/2 orange or clementine
Egg for glazing
Powdered sugar
Method- Butter a 12-cupcake pan. Oven at 375 °F convection.
Have ice water on hand and in a large bowl, rub in butter to flour and sugar,
Add zest and drizzle in water, and bring the dough together lightly.
Roll and fold on itself to create a few layers, wrap in cling, refrigerate,
Meanwhile, mix mincemeat with brandy, apple and zest,
Cut the dough in 1/2 and roll it out to 3-4 mm, and cut rounds, line them in the pan
Place a heaped tbsp of filling
Roll out the 2nd pastry slightly thicker and cut stars to fit the top of the pies, or a slightly smaller round with a snipped hole with scissors to let the air escape.
Brush with egg and bake for 20 mins, until golden brown
Let cool, dust with powdered sugar. Makes 12.
This dish has been a staple at my family's Christmas dinner for the past ten years. My family begs me to make it, and it's always a highlight of the meal. For me, Christmas is the "Super Bowl" of holidays, and this dish is a real standout. It's also perfect for making ahead of the big day, which is a huge bonus. --Jennifer Martello, corporate chef, Sevillo Fine Foods (@chefjennmartello)
Creamy Collard Greens with Prosciutto and Panko
For the Crispy Topping
4 oz prosciutto
½ cup panko breadcrumbs
3 Tbsp olive oil, divided
1 tsp chopped fresh thyme
1 cup finely grated Parmesan cheese, divided
Kosher salt and black pepper
For the Gratin
2 bunches collard greens (about 1 lb.), center ribs and stems removed
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 Tbsp unsalted butter
2 Tbsp all-purpose flour 2 cups whole milk
⅛ tsp ground nutmeg
Instructions
Step 1: Prep the Prosciutto and Panko Topping
Preheat your oven to 325°F. Lay the prosciutto on a parchment-lined baking sheet and bake for
20-25 minutes, until crisp. Cool, then crumble it into small pieces.
Next, heat a medium skillet over medium heat. Add the panko breadcrumbs and 1 tablespoon of
the olive oil. Toast for 10-15 minutes, stirring occasionally, until golden brown and
crunchy. Remove from the heat and stir in the crumbled prosciutto, thyme, and 1/4 cup of the
Parmesan cheese. Season with salt and pepper to taste, then set the mixture aside.
Step 2: Collard Greens
Bring a large pot of salted water to a boil. Add the collard greens and cook for about 4 minutes,
until tender and a vibrant green color. Drain the greens and immediately transfer them to
a bowl of ice water to stop the cooking. Once cool, drain them well and squeeze out any excess
water using paper towels. Coarsely chop the greens and place them in a large bowl.
Step 3: Make the Creamy BéchamelHeat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the sliced onion and chopped garlic. Cook for 15-20 minutes, stirring often, until they are soft and golden. Transfer the onion and garlic to the bowl with the collard greens.
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for about
4 minutes, whisking constantly, until the mixture is smooth and a very pale brown. Gradually
whisk in the whole milk, 1/2 cup at a time. Add the nutmeg. Bring the sauce to a boil, then
reduce the heat and let it simmer for 5-8 minutes, whisking often, until it has thickened. Finally,
whisk in the remaining 3/4 cup of Parmesan cheese.
Step 4: Assemble and Bake
Pour the creamy béchamel sauce over the collard greens and onion mixture and stir until
everything is well combined. Season with salt and pepper as needed.
Increase the oven temperature to 400°F. Transfer the collard green mixture to a 9-inch pie dish.
Top with the prosciutto and panko mixture, spreading it evenly. Place the pie dish on a rimmed
baking sheet.
Bake for 15-20 minutes, until the gratin is bubbling and the topping is golden and crisp. Cool slightly before serving.
Porchetta has always been one of my favorite dishes to prepare around the holidays. The balance of crispy skin, tender meat, and aromatic herbs captures everything I love about Italian cooking—simple ingredients, perfected through time and technique. Every Christmas, it reminds me of the tradition and craft that make Italian food so special.--Brandon Price, chef/partner Pizza Bar (@chefbrandonprice)
Porchetta
1st step - the cure
Pork belly - 2 pounds
Salt - 40 grams
Sugar 20 grams
Mix the salt and sugar together, sprinkle it all over the meat, and place it in a gallon-size ziplock. Refrigerate overnight or up to 3 days.
Remove the meat from the bag, rinse with cold water to remove excess salt, and pat dry.
Step 2 - the Roast
5 oranges zested
2 sprigs of sage
2 sprigs of rosemary
1 teaspoon of chili flakes
Pinch of fennel seeds
Mix together
Sprinkle the orange zest mixture all over the meat
Roll the belly and tie it to make a roast.
Cook in a low oven or an immersion circulator at 175°F for 4 to 5 hours, until the internal temperature reaches 170°F. Then broil in the oven or on a grill until golden and delicious.