The Monster Island Theater Second Annual Holiday Recipes

Citrus Toddy

Bring water and cloves to simmer in heavy medium saucepan. Cover and simmer gently 10 minutes. Add 1/3 cup honey and stir to dissolve. Stir in juices. Cover and heat through; do not boil. Taste and stir in additional honey if desired. Ladle into 4 mugs. Float lime slice on each and serve.

Makes 1 quart.

Recipe courtesy of Bon Appétit, December 1987

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Eggnog

Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on instant-read thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Cooks' note:
Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.

Makes about 6 cups.

Recipe courtesy of Epicurious.com

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Minestra di Natale (Christmas Soup from Capri)

Bring the stock to a boil, stir in lemon peel, bay leaves, and grated onion, reduce heat and let simmer 10 minutes. When ready to serve, bring the soup back to a boil, then stir in the escarole and chicken. Reduce heat, let simmer another 5 minutes. Ladle into bowls and serve immediately, passing the Parmesan cheese separately for sprinkling.

Recipe courtesy of Soup of the Evening

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Marinated Shrimp with Champagne Beurre Blanc

For sauce base:
Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)

For shrimp:
Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.

Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.

Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.

Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

Makes 8 first-course servings.

Recipe courtesy of Epicurious.com

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Herb-Rubbed Rib Roast

Heat oven to 325°. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.

Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°).

Cover beef loosely with aluminum foil tend and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Service with Peppery Horseradish Sauce.

Serves 8.

Peppery Horseradish Sauce

Mix all ingredients. Cover and refrigerate at least one hour to blend flavors.

Yields about 1 cup sauce.

Recipe courtesy of Betty Crocker Holiday Main Dishes, Desserts, Gifts & More, November, 1998

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Baked Kumquats and Parsnips

Preheat oven to 350°. Arrange parsnip and pear slices in alternating rows in a 10-inch oval or square au gratin dish. Insert the sliced kumquats evenly throughout all the rows.

Mix the butter, brown sugar, orange juice, and orange liqueur in a small bowl until smooth. Pour the mixture evenly over the sliced parsnips, pears, and kumquats.

Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake 15 minutes to brown the top.

6 portions

Recipe courtesy of The Silver Palate Good Times Cookbook, by Julee Ross & Sheila Lukins

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Brussels Sprouts Salad with Lemon-Thyme Vinaigrette

Cook brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)

Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix brussels sprouts with remaining dressing. Mound atop salad and serve.

Serves 12.

Recipe courtesy of Epicurious.com

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Chocolate Cranberry Torte

For sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; purée. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For torte:
Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For glaze:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

Makes 8 to 10 servings.

Recipe courtesy of Epicurious.com

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