Holidays– with a twist

Are you burnt out on the typical holiday ham? Need something other than pumpkin pie to spice up your holiday meal? We asked several spa and resort chefs to create innovative holiday dishes that invoke the spirit of the season. Happy Holidays!

Cider Martini

Thirsty Camel Lounge at the Phoenician.

Serves 1

Shake all ingredients with ice and strain into a chilled martini glass:

2      oz. Calvados or applejack brandy

1      oz. apple schnapps liqueur

1     oz. freshly squeezed lemon juice

1     oz. pressed apple juice

1/4     tsp. superfine sugar

Garnish with a cinnamon stick.

Mashed Sweet Potatoes 

Chef Alex Gonzalez, New Age Health Spa. Serves 10

Ingredients

8 sweet potatoes, peeled and chopped

1/4 tsp. salt

2/3 tsp. nutmeg

1/3 tsp. allspice

1 tbs. honey

4 tbs. butter

Preparation

In a large pot add potatoes and just enough water to cover; bring to a boil and cook until the potatoes are soft. Mash the potatoes, add salt, spices, honey, and butter; blend well.  Serve.

Chicken Roulade

Chef Alex Gonzalez, New Age Health Spa. Serves 4

Ingredients

2 tsp. olive oil, divided

1 tsp. garlic, chopped

1 tbs. shallots, chopped

1 tbs. sun-dried tomatoes, chopped

1 cup spinach, chopped

1 cup shiitake mushrooms, sliced

1/2 tsp. parsley, chopped

sea salt and pepper to taste

1/4 cup ricotta cheese

4 4-oz. skinless, boneless chicken breasts

Preparation

Preheat oven to 350F. Heat a sauté pan with 1/2 teaspoon of olive oil. Sauté garlic, shallots, sun-dried tomatoes, spinach and mushrooms until tender. Stir in parsley, salt, pepper, and ricotta cheese into sautéed mixture. Take each 4-ounce piece of chicken breast and pound between two pieces of plastic wrap on a flat surface. Use meat mallet or rolling pin.

Put about 1 tablespoon of vegetable mixture into each piece of chicken and roll into a log shape. You may secure each roll with a toothpick. After rolling all of the chicken, sauté it in a pan over medium heat with the remaining oil until browned. Transfer chicken to a baking sheet and bake at 350F for 20 minutes or until chicken is thoroughly cooked.

Apple Cranberry Strudel

Chef Alex Gonzalez, New Age Health Spa. Serves 10

Ingredients

8 cups apples, cored, peeled, sliced thin

1/4 cup cranberries, plumped in water

1/3 cup maple syrup

1 tsp. cinnamon

8 sheets phyllo dough

1 tbs. canola oil

1 tbs. butter, melted

Preparation

Preheat oven to 425F. Heat a saute pan and dry saute the apples for 8 minutes. Add cranberries, maple syrup, and cinnamon and cook until apples are tender. Let filling cool by spreading it on a baking sheet.

Mix together the canola oil and butter. Spray or brush phyllo sheets with canola/butter mixture. Place apple filling at the end of the long side of the phyllo, tuck the sides in, and roll. Spray the strudel once more and score the strudel in 1-1/2 inch diagonal sections.

Place strudel on parchment lined sheet pan and bake for 8-10 minutes, until golden brown.

Note: Keep phyllo covered with a damp towel so it does not dry out when you are working on it.