Holiday Recipes! - Bravo and co*cktails (2024)

Complied some of the recipes co*cktailer’s sent in. Keep them coming we will continue to add!

Crock pot Pork tenderloin

1. season the loin: salt, pepper, paprika, brown sugar, Cajun spice (any spices you like) (season both sides)
2. Once season, sear the pork: grill on pan with oil and garlic. Grill each side for about 1 min each.
3. Take pan and throw pork loin with oil and garlic into the crockpot.
4. Add 2 cups of water to crock pot
5. Add a splash of soy sauce
6. Add carrots (I use baby carrots)
7. Add 1 chopped up tomato or a spoon of tomato sauce
8. Add parsley
9. Add 1 beef cube
10. Let cook for 1 hour while turning
11. Add chopped potatoes
12. Add a splash of red wine
13. Let cook for another 3 hours while flipping loin every 30 mins
14. Cook until you can start pulling apart the loin.
15. Once your loin is pulling apart, pull it apart completely let it soak in the liquid in crock pot for a few mins and you’re good to go.

Forgotten Cookies

2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts
1 tsp. vanilla
a couple drops of almond extract

1. Preheat oven to 350 degrees Fahrenheit.

2. Beat egg whites till stiff. Gradually add sugar and continue to beat.

3. Blend other ingredients and drop on foiled cookie sheet.

4. Put cookies in preheated oven and then turn off the oven.

5. Forget till morning (or at least 6 hours). DO NOT OPEN OVEN DOOR

Subject: Christmas morning French toast bake

Spill It to Bravoandco*cktails.com:
French toast bake make the night before
loaf white bread
8 eggs
2 c milk
1/2 c heavy whipping cream
3/4 c sugar
1 TB vanilla extract
Topping
1/2 c all-purpose flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c butter cold, cut into pieces
INSTRUCTIONS

Cut loaf into cubes and place evenly in a greased 9×13 pan.
In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
Cover your pan with Saran Wrap and refrigerate overnight.
Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.
Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.
Bake at 350 for 45 minutes to 1 hour depending on how soft you like it. Merry Christmas serve with fresh fruit and syrup

Red Velvet Cake

3 1/2 c. (383 g/13.5-oz) cake flour
1 1/2 tsp. salt
3/4 c. (1 1/2 sticks/170 g/6-oz.) unsalted butter at room temperature
2 1/4 c. (450 g/16-oz.) granulated sugar
3 eggs
6 tbsp. liquid red food coloring
3 tbsp. (22.5 g/.75-oz.) unsweetened cocoa powder (22-24%), sifted
1 1/2 tsp. pure vanilla extract
1 1/2 c. (240 g/8.5-oz.) buttermilk
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda
FOR FROSTING:

1 (14-oz.) can sweetened condensed milk
1 1/2 c. (360 g/12.7-oz.) ice-cold water
1 (3.4-oz.) package instant vanilla pudding (preferably Jell-O brand) ng mix
1 (8-oz.) package full-fat cream cheese (preferably Philadelphia brand), cut into 8 pieces, at room temperature
3 c. (720 g/25.5-oz.) heavy cream
4 to 5 ripe bananas, sliced
1 c. plus 1 tablespoon (160 g/5.6-oz.) mini chocolate chips or chocolate shavings

Directions

Step 1
Preheat the oven to 325°F. Butter and flour a 9 ×13-inch pan.
Step 2
In a medium bowl, whisk together the flour and salt. Set aside.
Step 3
In a stand mixer with the paddle, cream the butter on medium speed until smooth. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
Step 4
With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
Step 5
In a small bowl, whisk together the red food coloring and cocoa powder. With the mixer on low speed, carefully pour the mixture into the batter, mixing until combined. Scrape down the bottom and sides of the bowl.
Step 6
In a liquid measuring cup, whisk together the vanilla and buttermilk. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk. With each addition, being careful not to overmix, beat until the ingredients are just incorporated. Scrape down the bottom and sides of the bowl.
Step 7
In a small bowl, stir together the cider vinegar and baking soda. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well. Scrape down the bottom and sides of the bowl.
Step 8
Scrape the batter for the red velvet cake into the prepared pan. Bake for 40 to 45 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean.
Step 9
Let the cake cool in the pan for at least 30 minutes. Transfer the cake to a cooling rack to cool completely. Note: The cake can be made ahead, and wrapped in plastic wrap for up to 3 days.
Step 10
In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover, and refrigerate until firm, at least 1 hour or overnight.
Step 11
Transfer the pudding mixture to a stand mixer with the whisk, add the softened cream cheese, and mix until thoroughly combined and smooth. Refrigerate while you prepare the whipped cream.
Step 12
In a clean bowl in a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
Step 13
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
Step 14
Remove the red velvet cake from the pan and cut into a 4 x 2-inch grid for 8 rectangular pieces. Cut each rectangle in half for 16 1/2-inch-thick pieces. Set aside.
Step 15
To assemble the pudding, select either a trifle bowl or wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
Step 16
Spread one-quarter of the pudding on the bottom and layer with enough slices of the red velvet cake to cover the layer. Add one-third of the sliced bananas (enough to cover the cake) and 1/3 cup of the mini chips. Repeat the layering twice more. Ending with a final layer of pudding. Sprinkle the top layer with crumbled red velvet cake and a tablespoon of mini chips. Cover with plastic wrap and refrigerate for 4 hours or overnight before serving. Note: You make have a couple of pieces of cake leftover for snacking.

Nanaimo Bar Recipe

Bottom Layer

1/2 cup unsalted butter (European style cultured) (125 ml)

1/4 cup sugar (50 ml)

5 tbsp. cocoa (75 ml)

1 egg beaten

1 3/4 cups graham wafer crumbs (425 ml)

1/2 cup finely chopped almonds (125 ml)

1 cup coconut (250 ml)

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ × 8″ pan.

INGREDIENTs

¹⁄₂cupchicken broth
¹⁄₂cupevaporated milk
¹⁄₄cupheavy cream
1garlic clove, minced
¹⁄₂yellow onion, diced
1cupwater
3mediumrusset potatoes, peeled and very thinly sliced
1cup shreddedmozzarella cheese
¹⁄₂cup gratedparmesan cheese
1tablespoonchives

DIRECTIONS

In a large measuring cup, stir together the chicken broth, evaporated milk, heavy cream, garlic and onion until well combined.
Set a wire trivet in a 6-quart or larger Instant Pot and pour in the water.
Grease a 7-inch round casserole dish with cooking spray or butter. Layer the potatoes, both cheeses, and the milk mixture into the prepared baking dish, until all are used up. Cover loosely with foil and place in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 10 minutes and then do a quick release.
Carefully open the lid and remove the dish from the Instant Pot. Uncover and place under the broiler until the top is golden brown. This step is optional. Garnish with chives before serving.

INGREDIENTS

5lbs prime rib roast
2tablespoonsbutter

DIRECTIONS

Preheat oven to 450°F.
Pat the rib roast dry with a paper towel or napkin.
Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.

INGREDIENTS

1cupunbleached all-purpose flour
¹⁄₂teaspoon garlic salt (to taste)
¹⁄₂teaspoon herbes de provence
3lbschicken thighs(boneless, skinless)
4tablespoons clarified butter, divided
¹⁄₂teaspoonsea salt, ground
¹⁄₂teaspoonblack pepper
¹⁄₄cupcognac
³⁄₄cupshallot, finely chopped
2largegarlic cloves, pressed
1cupred wine
2cups brown sauce (BASIC BROWN SAUCE)
¹⁄₄teaspoon ground thyme
¹⁄₄teaspoondried rosemary
¹⁄₄teaspoondried chervil
¹⁄₄teaspoondried basil
¹⁄₄teaspooncelery seed
12white pearl onions
12white button mushrooms, washed
2tablespoonsdry red wine
1tablespoonparsley, for garnish

DIRECTIONS

In a bowl, combine flour, garlic salt and Herbes de Provence; whisk well. Transfer half of the flour mixture to a re-sealable plastic bag and add half of the chicken thighs. Close the bag and shake until chicken is well coated. Shake each piece to remove any excess flour and place on a large plate. Add the remaining flour to the bag and coat the remaining chicken thighs.
In a large ovenproof saucepan over medium heat, add 3 tablespoons clarified butter. When hot, add thighs and cook 8 minutes per side or until brown; season with sea salt and freshly ground black pepper.
Drizzle Cognac over and warm it up for 2 seconds before flambéing it. Let it burn until it goes out on its own. Add shallots and pressed garlic, sauté all the ingredients for 1 minute. Add 1 cup red wine and cook until liquid reduces by half, deglazing the pan at the same time by scraping the bottom to dislodge any brown bits.
Make a bouquet garni by mixing thyme, rosemary, chervil, basil, celery seeds and freshly ground black pepper. Transfer the spices to a small sachet or a cheese cloth; tie up with kitchen twine.
When the wine has reduced by half, add Basic Brown Sauce, the bouquet garni and season with more sea salt and freshly ground black pepper. Stir well, making sure the sachet is submerged and cook for 15 minutes, stirring occasionally.
Transfer saucepan to a 350ºF preheated oven and cook for 15 minutes.
Using another saucepan over medium heat, add 1 tablespoons clarified butter. When hot, add pearl onions and sauté for 2 minutes, flipping often. To this add mushrooms and sprinkle with a little ground sea salt; crack some freshly ground black pepper and cook for 2 to 3 minutes. Pour in 2 tablespoons red wine and cook until the liquid has completely evaporated, about 2 more minutes.
Remove the saucepan from the oven and add the onion/mushroom mixture. Stir well, cover and return the saucepan back to the oven; cook for an additional 15 minutes.
When time is up, remove from the oven and using tongs, remove sachet of bouquet garni and discard. Sprinkle with fresh chopped parsley. 4 servings.

Holiday Recipes! - Bravo and co*cktails (2024)

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