EATS & DRINKS
By Case Dighero | Photos by Kerri McMahon
Holiday Recipes to Savor This Season
This year, we enlisted the help of two iconic chefs from Brightwater: A Center for the Study of Food in Bentonville. Travis McConnell of The Butcher’s Larder wrangled a beautiful, wine-braised beef shank, and Vince Pianalto from the baking program devised a couple of classic desserts with his stylized finesse.
The Butcher’s Larder specializes in a curriculum and retail space honoring the art and science of whole-animal butchery, meat cutting and artisanal charcuterie. It’s a special place, unlike any other in the region, as well as a fabulous resource for fresh and cured meats and accoutrements for the holidays.
If you’re looking to impress the masses this holiday season, try your hand at one of these delicious dishes.
Special thanks to Candace and John Horne for opening their home to CitiScapes Magazine for our recipe photoshoot. Candace set the perfect tablescape using classic red and green plaid as the foundation, evoking a warm and inviting feeling that speaks of tradition and family. Dinnerware passed down by her grandmother sits atop gold chargers, the dessert plates adorned with a delicate holly motif and gold trim. Plaid napkins matching the tablecloth are held together by natural horn rings, a nod to the couple’s last name. The combination of crystal and tortoise shell drinkware blends vintage charm with contemporary flair, and a centerpiece of fresh red roses paired with brass candle holders elevates the setting with a timeless elegance.
Candied Purple Sweet Potatoes
Serves: 4 to 6 | Prep, Cook Time: 2 Hours
INGREDIENTS
5 whole cinnamon sticks
5 whole star anises
4 whole cloves
4 fresh bay leaves
3 pounds large purple sweet potatoes (about 3 or 4), peeled and cut into 1- to 2-inch pieces
1 1/2 cups (packed) light brown sugar
4 tablespoons unsalted butter, melted
3 tablespoons bourbon (or water)
3 tablespoons fresh lemon juice
2 teaspoons kosher salt, Diamond Crystal preferred
TECHNIQUE
Place a rack in middle of oven; preheat to 350 degrees. Scatter the cinnamon sticks, star anises, cloves, bay leaves and purple sweet potatoes in a 13-by-9-inch ceramic or glass baking dish.
Whisk the light brown sugar, melted butter, bourbon (or water), fresh lemon juice and kosher salt in a small bowl until smooth. Pour over the sweet potato mixture and toss to coat. Tightly cover baking dish with foil and bake until sweet potatoes are tender and sauce is thickened to a glossy syrup, about an hour and 45 minutes to 2 hours. Uncover and let cool slightly before serving.
Green Beans with Parmesan Vinaigrette
Serves: 6 | Prep, Cook Time: 1 1/2 Hours
INGREDIENTS
1/2 cup apple cider vinegar
1 tablespoon honey
Kosher salt
1 small red onion, thinly sliced
1 pound fresh green beans, trimmed
3 ounces Parmesan, cut into small pieces, plus more (finely grated) for serving
2 garlic cloves, finely grated
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Freshly ground pepper
TECHNIQUE
Whisk together apple cider vinegar, honey and a pinch of kosher salt in a small pan, heat over medium high heat until boiling. Remove from heat, then add red onion and let sit for 15 minutes to pickle. Drain red onion, reserving pickling liquid.
Meanwhile, cook trimmed green beans in a large pot of generously salted boiling water until just tender, about 4 minutes. Using a slotted spoon or tongs, transfer green beans to a large bowl of ice water and let cool. Leave water boiling.
Place Parmesan in a blender on high until very finely crumbled. Add 3 tablespoons of boiling water and blend, scraping down sides as needed — it may stay unevenly incorporated. Add two finely grated garlic cloves, extra-virgin olive oil, Dijon mustard and the reserved pickling liquid; season with freshly ground pepper. Blend on high until smooth; season with salt.
Drain green beans and pat dry with a kitchen towel. Place in a large bowl, drizzle with the dressing and add pickled red onion. Toss to combine. Chill, tossing occasionally, at least 1 hour or up to 3 hours. Dressing will thicken as it chills.
When ready to serve, toss green beans to loosen dressing, then transfer with tongs to a platter, leaving any remaining dressing in bowl. Top green beans generously with finely grated Parmesan and season with pepper.
Salted Sweet Potato Rolls
Serves 4 to 6 | Prep, Cook Time: 3 Hours
INGREDIENTS
1 large sweet potato
1/2 cup water
1/2 cup (packed) light brown sugar
1/4 cup whole milk
1 envelope (1/4 ounce) instant yeast, about 2 1/4 teaspoons
3 large eggs, divided
1/2 cup unsalted butter, melted, plus more for pan and serving
1 tablespoon plus 1 teaspoon kosher salt, plus more, Diamond Crystal preferred
3 cups bread flour
Vegetable oil (for bowl)
TECHNIQUE
Cut two to three shallow slits along length of the sweet potato. Place in a medium microwave-safe bowl; add 1/2 cup water to the bowl. Cover tightly with microwave-safe plastic wrap and microwave until sweet potato is tender, about 15 minutes; drain. Alternatively, wrap potato in foil and cook in 375-degree oven for about 45 minutes or until tender. Let sit until cool enough to handle. Peel; smash flesh to a coarse purée.
Transfer 1 cup purée to the bowl of a stand mixer. Add the light brown sugar, whole milk, instant yeast, two large eggs, melted butter and 1 tablespoon plus 1 teaspoon kosher salt; mix with a fork to combine. Add bread flour, then fit mixer with dough hook and beat on medium-low speed until a soft, smooth dough forms, about 12 to 14 minutes. It may stick to bottom of bowl but should mostly come away from sides.
Turn dough out onto a surface and shape into a ball. Lightly coat inside of mixer bowl with vegetable oil. Return dough to bowl, cover tightly with a plate or plastic wrap, and let sit in a warm, draft-free spot until nearly doubled in size, about 2 hours.
Transfer dough to a clean surface — no need to bring to room temperature if chilled, as cold dough is easier to work with. Using a bench scraper or paring knife, cut dough into nine portions. Working one at a time, cup your hand over dough and drag across surface, moving your hand in a rapid circular motion to form dough into a tight ball. Rolling into balls on an unfloured, ungreased surface creates friction and helps the shaping process. Brush a 9-by-9-inch metal baking pan with butter and arrange rolls in pan. Place a rack in middle of oven; preheat to 350 degrees. Whisk remaining large egg and a large pinch of kosher salt in a small bowl to blend. Gently brush tops of rolls with egg. Bake until deep golden brown on top, 30 to 35 minutes.
Generously brush hot rolls with melted butter; sprinkle generously with flaky sea salt if desired. Let cool at least 15 minutes before serving.
Thor’s Hammer Beef Shank
Serves: 8 to 10 | Prep, Cook Time: 5 Hours
INGREDIENTS
The Hammer:
3 to 4 pounds beef shank from The Butcher’s Larder
Kosher or fine sea salt
3 cups red wine
3 quarts beef or chicken stock (or water)
1 large carrot, washed, split and halved
1 rib celery, washed, cut into thirds
2 medium yellow onions, peeled and quartered
2 tablespoons fresh herbs such as thyme, rosemary, parsley or any you enjoy
2 tablespoons black peppercorns
3 tablespoons beef tallow from The Butcher’s Larder, or substitute with olive oil
Gremolata:
2 tablespoons olive oil
2 tablespoons shallots, finely chopped
4 garlic cloves, minced
2 teaspoons chili flakes (optional)
1 cup bread crumbs
1 cup fresh parsley, finely chopped
Zest of 4 lemons
TECHNIQUE
The Hammer:
Preheat oven to 300 degrees. Season the shank with salt and freshly ground pepper. Heat a large pan over medium-high heat, then sear shank on all sides.
In a pot, reduce the wine by half, then add the stock and bring to a boil. Transfer the shank to a deep Dutch oven. Add the herbs, peppercorns and vegetables, then add the hot stock-wine mixture and cover the Dutch oven with parchment and foil. Place into the preheated oven and cook for 3 to 4 hours. Check at this point to see if the meat is pulling away from the bone. Braising could take up to 5-6 hours in the oven. Internal temperature of meat should be 215 to 220 degrees when finished; check with a meat thermometer. Remove from oven when done and allow the meat to rest.
Once cooled down a bit, remove the meat from the pan and strain the braising liquid. Transfer this to a pot and place on medium to high heat and reduce by half or when liquid becomes saucy in texture. Use this as gravy over the meat for serving.
Gremolata:
Add the olive oil to a medium-sized sauté pan over medium to high heat. Add the shallots, garlic and chili flakes. Sauté for a minute until the shallots are translucent, then add the bread crumbs and continue cooking and stirring until golden brown.
Transfer to a bowl. Mix in the chopped parsley and lemon zest. When ready to serve, warm up the meat if needed, add sauce and gremolata over the meat as desired.
Pumpkin Butter and Chocolate-Pecan Babka with Orange Glaze
Serves: 8 to 10 | Prep, Cook Time: 3 Hours
INGREDIENTS
Pumpkin Butter:
2 cups pumpkin puree canned or fresh (about one 15-ounce can)
1/4 cup dark brown sugar
1/8 cup orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3/4 cup water
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Babka Dough:
3 cups unbleached all-purpose flour
2 tablespoons dry (powdered) milk
2 teaspoons instant yeast, SAF Gold instant yeast preferred
1/4 teaspoon cinnamon
1/4 cup granulated sugar
1 1/4 teaspoons table salt
1/2 to 2/3 cup water, lukewarm
1 large egg
5 tablespoons unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
Nonstick spray
1 cup semi-sweet chocolate chips
1 cup toasted pecans
Orange Glaze:
3/4 cup granulated sugar
1/2 cup water
Zest of 1 orange​
TECHNIQUE
Pumpkin Butter:
Simmer all the ingredients in a pan on medium-low heat until thickened. Cool. Store in refrigerator for up to three weeks; can freeze for three months.
Babka:
Preheat oven to 350 degrees. Place all ingredients except nonstick spray in a stand mixer with dough hook. Use machine to form cohesive dough. Mix on low for 4 to 6 minutes to develop gluten. Transfer to pan that has been sprayed with nonstick spray pan and proof until doubles in size. Roll dough into a 9-by-12-inch rectangle. Spread pumpkin butter in thin layer from edge to edge. Sprinkle with chocolate chips and toasted pecan.
Roll dough into a cylinder shape, with pumpkin butter on the inside. Using a knife, slice in half along the length of the cylinder. Twist the two pieces together and place in a 9-by-5-inch metal loaf pan that has been sprayed with nonstick spray.
Proof the babka until (again) doubles in size. Bake at 350 degrees for 30 to 35 minutes, or until internal temperature reads 190 degrees.
Orange Glaze:
Bring sugar and water to boil for 60 seconds. Add orange zest to syrup and let steep for 15 minutes. Brush onto baked babka. Add more glaze as desired.
Buche de Noel
Serves: 8 to 10 | Prep, Cook Time: 5 Hours
Sugared Cranberries & Rosemary:
1 cup fresh cranberries
4 to 5 rosemary sprigs
3/4 cup water
1 1/4 cups granulated sugar, divided
Cake:
1 1/3 cups cake flour
2 tablespoons unsweetened natural or Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 large eggs at room temperature, separated
1 cup granulated sugar, divided
2 tablespoons vegetable oil, canola oil or melted coconut oil
1 1/2 teaspoons pure vanilla extract
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Cocoa Hazelnut Whipped Cream:
1 1/2 cups cold heavy cream
2 tablespoons Frangelico liqueur
1/4 cup confectioners’ sugar
1 tablespoon unsweetened natural or Dutch-process cocoa powder
​
Ganache Topping:
6 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
TECHNIQUE
Sugared Cranberries & Rosemary:
Place cranberries and rosemary in a large heat-proof bowl. Set aside. In a medium saucepan, set over medium heat, bring the water and 3/4 cup of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and rosemary and stir. Cover the bowl and set aside for 15 minutes.
Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries and rosemary from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup sugar into a large bowl. Toss the cranberries and rosemary in the sugar to coat. Place on a parchment paper or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to three days.
Cake:
Preheat oven to 350 degrees. Spray a 12-by-17-inch metal baking pan with nonstick spray or grease it with butter so that parchment paper sticks, then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper as well. An extremely nonstick surface is needed for this roll.
Whisk the cake flour, 2 tablespoons cocoa powder, baking powder and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup sugar together on high speed for 4 to 5 minutes or until stiff peaks form. Transfer to another bowl. In the same mixing bowl used for the egg whites (no need to clean it), add the egg yolks, remaining sugar, oil and vanilla extract. Beat together at a high speed for 3 to 4 minutes, or until thickened and light in color.
Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a silicone spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating the egg whites. Batter will be very light.
Spread batter evenly into the prepared pan. Gently bang the pan on the counter a couple times to pop any air bubbles. Bake for 15 to 16 minutes, or until the cake springs back when lightly poked with your finger. Cake will look a little bubbly on top when it’s done. Avoid over-baking the cake, which can cause it to crack.
Prepare to Roll:
As the cake bakes, place a piece of parchment paper larger than the cake or a thin kitchen towel flat on the counter. (Chef’s note: A kitchen towel often works better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with remaining cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling up the hot cake with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed up cooling, about 3 hours and up to one day.
Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.
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Cocoa Hazelnut Whipped Cream:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, Frangelico, confectioners’ sugar and cocoa powder on medium-high speed until medium to stiff peaks form, about 2 to 3 minutes.
​Gently and very slowly unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2-inch border around the cake. (Chef’s note: An offset spatula is useful for this.) Gently and slowly roll the cake back up, without the parchment/towel this time. This part is messy. Carefully place on a cutting board. If the exterior of the cake looks moist, dust with a little cocoa powder. Cover with plastic wrap and refrigerate for at least 30 minutes or up to two days before shaping and topping with ganache.
Ganache Topping:
Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer. Do not let it come to a rapid boil; that’s too hot. Pour over chocolate, then let it sit for 2 to 3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so it has to thicken before using. Refrigerate, uncovered, for at least 30 minutes or up to 1 hour to thicken.
Cover leftover cake and store in the refrigerator for up to three days.
