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Need holiday bite size  hors d’oeuvres or holiday dessert? Look no further! Chef Brian Riddle has shared some of his favorite holiday favorites!

Executive Chef Brian is possessing 34 years experience in high-volume 4 and 5 star properties, upscale cuisine and multiple unit management! Here are some of his holiday recipes he’s shared!

Brie, Roasted Sugar Walnut, Granny Smith Apple

25590587_1990843087824876_132986421_o.jpgapprox. 50 pieces

 2 each Granny Smith Apples

1/4 wheel Brie Cheese

1/4 log Cream cheese

3 tbsp Brown Sugar

Sugared Walnuts

 

 

Slice the apples and let soak in lemon water. Mix together the brie cheese, cream cheese, and brown sugar until smooth. Pipe the cheese mixture onto the slice apples and top with a sugared walnut. (Sugared Walnuts: steam walnut approximately for 6 minutes, let it cool slightly, toss in powdered sugar.)


Brie and Raspberry Bouche, Toasted Almonds

25592831_1990843557824829_1241615313_oapprox. 50 pieces

1 flat Bouche Cups

2 pt Raspberries

1/2 wheel Brie cheese

1/4 log of Cream cheese

1/4 Melba Sauce

1 bag of Toasted Silvered Almonds

 

 

Blend together the brie cheese, cream cheese, and melba sauce until smooth. Pipe the bouche cups with the mixture. Top with one raspberry and a few silvered almonds.


Prosciutto and Fig Burschetta

25590389_1990843531158165_2127142801_o-e1513785023182.jpgapprox. 50 pieces

1/4 logProsciutto

10 each Figs

1 each Shallot

10 each Roma Tomatoes

 3 tbsp Orange Marmalade

1 each French Baguette

 

Slice baguette into crostinis and bake until crisp. Shave prosciutto on the slicer; set aside. Seed and small dice the tomatoes, brunoise the shallot, and small dice the figs. Mix everything together with the orange marmalade and top the crostini.


Miniature Crab Cake, Meyer Lemon Crème Fraiche

25590399_1990843407824844_734871043_o.jpgapprox. 50 pieces

1 can of Crab Meat

4 tbsp Mayo

4 tbsp Sweet Chili Sauce

1 ea Lemon Juice

1/2 bundle Parsley

Lemon Crème Fraiche (use sour cream if needed)

50 each mini Tartlet Shells

 

Mix together the crab meat, mayo, sweet chili sauce, lemon juice, and parsley. Fill each tartlet shell with crab and top with the lemon creme fraiche. (Lemon Crème Fraiche: zest and juice one lemon, add to 2 cups crème fraiche.)


Gulf Shrimp Cocktail Shooter, Caramelized Pineapple Ketchup

25625388_1990842971158221_985078535_o-1.jpgapprox. 50 pieces

 

2 bags 13/15 Shrimp (If being displayed use 16/20 Shrimp)

1 each Pineapple, cleaned and diced

1 can of Ketchup

1 can of Chili Sauce

3 tbsp Brown Sugar

1 cup Pineapple Juice

25 each Lemon Wheels, cut in half

 

Poach the shrimp (water, salt, lemon juice, bay leaf). Caramelize the pineapple, pineapple juice, and brown sugar oven medium heat; let cool. Blend together the ketchup, chili sauce, and pineapple mixture. Fill the shooter glass 1/4 of the way with the cocktail mixture. Place one shrimp in one shooter glass and wrap the shrimp with the lemon wheel.

 


Meet Our Chef Brian Riddle

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Executive Chef Brian is possessing 34 years experience in high-volume 4 and 5 star properties, upscale cuisine and multiple unit management! Here are some of his favorite holiday recipes he’s shared!

Join the conversation! 46 Comments

  1. About 10 years ago I decided to change our Christmas tradition to an Italian theme because eating the traditional “Turkey, Ham and sides” was to close to what we just enjoyed for Thsnksgiving I make huge homemade meatballs and sauce with ground sausage added to the delicious homepage sauce served with spaghetti, salad and homeade garlic bread. Yum!

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  2. That crab cake looks awesome! My favorite holiday recipe is my beef tenderloin. Easy and always a winner!!

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  3. The Brie and Raspberry Bouche, Toasted Almonds Recipe looks amazing!

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  4. I love appetizers. My favorite holiday recipe is an easy shrimp dip. Mix together 8 oz cream cheese, 1/4 c cocktail sauce, 1/2 t lemon juice, 1/2 Worcestershire sauce, and dice shrimp. Chill and serve on crackers.

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  5. Love Spinach and Feta and Artichoke breakfast bake!

    1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
    1/2 cup scallions, finely chopped
    3/4 cup chopped artichokes (from canned), drained and patted dry
    1/3 cup diced red pepper
    1 clove garlic, minced
    1 tablespoon fresh dill, chopped
    8 large eggs
    4 large egg whites
    1/4 cup fat free milk
    2 tablespoons grated parmesan cheese
    1 1/4 teaspoon kosher salt
    1/4 teaspoon ground pepper
    1/2 cup crumbled feta cheese
    DIRECTIONS:

    Preheat the oven to 375°F. Spray a 9 x 13 casserole dish with nonstick spray.
    In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish spreading evenly.
    In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.
    Bake until a knife inserted near the center comes out clean, 32 to 35 minutes.
    Let stand 8 to 10 minutes before cutting into 8 pieces.

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  6. My new favorite is sausage & spinach ball appetizer. You can make them a day or 2 in advice
    and they roll up so much easier after they have chilled. We make a lot so you will have an appt.
    anytime someone pops in. We are adding roasted red peppers to the batch we are making tonite
    just for the Christmas spirit!

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  7. Ritz cookies:
    Ritz crackers sandwiched with peanut butter. Dipped in bakers chocolate. Freeze. Yum!

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  8. A family tradition from my native Denmark 🇩🇰: Ris a la mande with cherry sauce (roughly translated airy rice pudding with chopped almonds) –
    The one who gets the whole almond is rewarded with a present.

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  9. My favorite holiday recipe is a homemade Port wine cheese ball with gluten free crackers!

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  10. This helps when you are baking!

    LEMON DROP MARTINI

    INGREDIENTS
    2 ounces vodka
    1 ounce Cointreau
    1 teaspoon superfine sugar
    3/4 ounce fresh lemon juice
    4 -5 ice cubes
    superfine sugar, for the martini glass rim
    lemon twist
    DIRECTIONS
    Chill martini glasses in freezer for at least 10 minutes prior to serving.
    Place Vodka, Cointreau, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds.
    Run the lemon twist around the edge of the chilled martini glass and dunk in a small amount of sugar for a coated rim.
    Pour the strained martini into the chilled glasses and serve.

    Enjoy – and keep baking!

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  11. Brandied Cranberries are a super hit for the Holidays..
    6-7 bags of cranberries, 4 pound bag of sugar, pint of brandy, generous amount of grated lemon peel..
    Combine all but approx 1 lb of sugar and all but 1/3 of brandy (I have been making for so long, I just do the adding by taste) then upon bringing to a boil and having the aroma of lemon and cranberry I then get out my pint size canning jars and lids to save some and give as gifts, it make a wonderful accompaniment to any holiday meal as well as hors d’oeuvre especially Brie..Enjoy and Happy Holidays

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  12. Make sure to leave your comments here and not on the facebook post.

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  13. I’ve never been much of a cook, in fact, I rarely cook at all. This, however, has become a family Christmas Eve dinner tradition:

    Chicken Cornflake Casserole

    Ingredients:
    2 cans Campbell’s Cream of Chicken with Herbs soup
    3/4 c mayonnaise
    1/3 tsp curry powder
    Cooked chicken (I usually use 3 breasts cut into small chunks or shredded after cooking in crockpot – either way)
    Mixed frozen veggies – cauliflower, broccoli, carrots, and snap peas (enough to fill bottom of 9×13 pan and to your liking)
    1.5 c shredded sharp cheddar
    2c crushed cornflakes
    3/4c butter
    1-2 tsp parsley flakes

    Layer frozen vegetables on bottom of buttered pan (13×9). Add chicken. Mix soup, mayonnaise, curry together and pour on top. Then sprinkle cheese over entire dish. For top layer, mix butter (melted), crushed cornflakes, and parsley flakes. Cook about 45 minutes @ 375, until cheee is melted and veggies are cooked.

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  14. Any Christmas cookie recipe!!!

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  15. Love these holiday recipes your restaurant!

    Spinach and artichoke dip is one of my holiday favs for entertaining, always a crowd pleaser!

    1 8oz package cream cheese (not whipped)
    14 oz can artichoke hearts, chopped
    1/4 cup sour cream
    1/2 cup grated romano cheese (hand grated is better)
    3-4 cloves crushed garlic
    1/2 teaspoon basil
    1/2 cup frozen CHOPPED spinach, thawed, and with ALL water squeezed out
    1/4 cup grated mozzarella

    Cream together sour cream, cream cheese, romano cheese, garlic, and basil. Then stir in spinach and artichokes. Pour into lightly greased pyrex pan. Top with mozzarella. Bake at 350 degrees for 25 minutes.

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  16. These look yummy! I’ll have to try some of these out for NYE! But my favorite holiday dish is sausage stuffing.

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  17. The Miniature Crab Cake, Meyer Lemon Crème Fraiche sounds delicious!!

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  18. These look yummy! I might have to try some of these for NYE. But my favorite holiday food is sausage stuffing.

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  19. These look so yummy! I might have to try some of these for NYE. But my favorite holiday food is sausage stuffing.

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  20. My favorite holiday appetizer!

    Ingredients
    Toasted baguette slices
    Ricotta cheese
    Fresh mint, chopped
    Pomegranate seeds
    Honey

    Instructions
    Spread bread slices with ricotta cheese. Add mint and pomegranate seeds on top. Drizzle with honey.

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  21. Garlic & rosemary crusted standing rib roast

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  22. My favorite holidayrecipe is made in a crock pot:
    20 ounces white almond bark
    4 ounces German chocolate bar
    12 ounce bag semisweet chocolate chips
    24 ounces mixed nuts

    Melt altogether in a crock pot and drop on waxed paper and let cool. So easy

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  23. The brie, roasted sugar walnut, granny smith apple recipe looks divine.

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  24. Any Christmas cookies recipe!

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  25. Baked Ziti and then dessert of course

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  26. The crab cakes are my holiday favorite!

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  27. Love the Gulf Shrimp Cocktail Shrimp recipe! Definitely will make this soon

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  28. Will try the Gulf Shrimp Shooter recipe!

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  29. My favorite recipe to cook for Christmas is french toast casserole but I would live to try your recipe for the Gulf shrimp cocktail!

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  30. My family’s deviled egg recipe is my favorite holiday dish!

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  31. For the contest: I love my moms tamales every Christmas. It’s our family tradition!

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  32. My favorite holiday recipe is making classic gingerbread men. We use a secret family recipe 🙂

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  33. I love dates and this appetizer for the Christmas holiday! Great for before Christmas dinner or to take to a holiday party!

    Bacon Wrapped Goat Cheese Dates

    dates
    Goat Cheese
    Bacon

    Recipe
    Preheat oven to 375 degrees.

    Carefully cut a slit in as many dates as you’re preparing. Stuff each date with goat cheese. Do not overstuff or the cheese will melt out in the oven.

    Slice bacon strips into thirds. Wrap each stuffed date with ⅓ strip of bacon and secure with a toothpick.

    Place prepared dates on a baking sheet lined with foil then topped with parchment. Bake for 20-25 minutes, turning halfway through until bacon is crispy.

    Remove from oven and place on a paper towel for 2 minutes to absorb excess grease.

    Enjoy!

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  34. Favorite Holiday recipe is….Pecan pie cheesecake

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  35. My favorite holiday recipe is my mom’s Christmas fudge!

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About Sanderling Resort

Oceanfront Luxury. Toes in the Sand. Romance. Natural Beauty. Casual Elegance.

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