The holidays wouldn’t be complete without some special recipes from Chef Jamie Leeds of Hank’s Oyster Bar. Leeds is a big believer that Thanksgiving and Christmas dinners should consist of more than just turkey and ham. So, mix it up a little this year. Grab your cooking utensils and apron, and indulge your love of food and cocktails this holiday season.
2 lbs. Butter, unsalted
4 Medium Spanish onions, diced small
1 tbsp. Chopped garlic
2 c. Each of portabello, shiitake, cremini, and button mushrooms, quartered to the same size
3-4 Bags Stouffer’s breadcrumbs
Salt and black pepper
1 c. Pickled red peppers, diced
1 c. Italian parsley, chopped
½ c. Thyme, chopped
2-3 c. Boiling water
Melt butter and sauté onions, garlic, and mushrooms until tender. Add breadcrumbs and season with salt and black pepper. Add parsley and thyme. Add boiling water until moist. Rinse turkey cavity, wipe dry, and stuff.
(Photo courtesy of Hank’s Cocktail Bar)
Ardbeg An Oa scotch
1 oz. Applejack
1.5 oz. Manzanilla sherry
.5 oz. Honey
.5 oz. Amaretto
1 dash of Bittermens chocolate bitters
1 dehydrated apple slice
Rinse a snifter with scotch. Fill with crushed ice, build cocktail over ice. Lightly top with crushed ice and garnish with apple slice.
