All the Trimmings: Recipes to Try at Home This Holiday Season

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An appetizer, entree and dessert to add to your holiday menu

Photography by James Stefiuk

First Bites

Add a fresh and surprising element to your appetizer course with guacamole recipe from David Sadeghi, owner of O’Ya Cantina. Or bust it out right before the football game begins.

Serves 4-6

ripe avocados

½ bundle of cilantro, finely chopped; include the top of the stems as well

¼ white onion, finely chopped

½ jalapeño, chopped, seeds removed (for extra heat, add the whole jalapeño)

½ tsp. salt

limes, freshly squeezed

Remove the pit and skin from avocados and put them in a large bowl. Add the cilantro, onion, jalapeño and salt. Mix ingredients well. Squeeze the fresh limes into a separate cup. Add the lime juice from the cup slowly, mixing well until you reach your preferred flavor. Ready to serve. (Store in the fridge with a cover.)

Main Course

Holiday entree recipe- Shoulder tenderloin from Greg Lewis

Forget the turkey and ham this year. Try this roasted beef shoulder tenderloin with port wine and rosemary demi-glace recipe from Greg Lewis, chef and proprietor of 39 West Catering, as the highlight of your holiday meal.

Serves 6


onion, chopped

ribs celery, chopped

carrots, chopped

Olive oil

garlic cloves, chopped

¼ cup tomato paste

3 sprigs rosemary

3 cups fortified port wine*

1 qt. veal or beef stock Salt and pepper, to taste

Brown onions, carrots and celery on high in a saucepan with olive oil. Add garlic and tomato paste. Lower heat to medium. Cook for 5-10 minutes, stirring frequently to prevent scorching. Add fresh rosemary and port wine to barely cover the vegetables. Simmer on low until reduced to thick consistency. Add the stock, bring to a boil, and reduce until slightly thick. (This will take several hours, as you want the sauce to cook very slowly while reducing.) Once the sauce is the desired consistency, strain, season with salt and pepper to taste, and serve.

*Do not use cooking wine!

Beef Shoulder Tenderloin

beef shoulder tenderloins

Olive oil

Salt and pepper, to taste Garlic, to taste

Fresh rosemary, to taste

Sprinkle olive oil, salt, pepper, garlic and fresh rosemary liberally on tenderloins and rub in. Roast at 350 F for about 5-10 minutes (or to desired doneness). Let sit for 5 minutes, slice thinly, and serve with the demi-glace.

Leave Room For …

Dessert holiday recipe- eggnog muffins from Jeff Jacomet

The best part about the holidays? All. The. Desserts. These eggnog muffins by Willy’s Cinnamon Rolls Etc.’s volunteer bakery trainer Jeff Jacomet are guaranteed to be an instant hit in your household.

Makes 24 muffins or 12 jumbo muffins

24 or 12 muffin cup liners 


2 cups sugar

2 cups eggnog

1 cup melted butter

2 tsp. rum

2 tsp. vanilla extract

4½ cups all-purpose flour 

1 tsp. salt

4 tsp. baking powder 

½ tsp. nutmeg

½ cup buttermilk

1 cup 
powdered sugar 

2 Tbsp. melted butter 

Dash of nutmeg

2 dashes of rum 

Dash of eggnog 

Sprinkles (optional)

Preheat the oven to 350 F. Line a muffin tin with muffin cups and grease the cups with nonstick cooking spray.

In one bowl, wire whip eggs with sugar. Add eggnog and whip again. Add melted butter and gently whip. Add rum and vanilla and whip.

In another bowl, combine flour with salt, baking powder and nutmeg. Then add wet ingredients and whip until combined. Gently add buttermilk to loosen batter. Spoon the batter into the prepared muffin cups. For regular muffins, bake in the oven for 30 minutes. For jumbo muffins, bake for 50 minutes. (Use a toothpick to identify whether it’s cooked.)

While baking, make the glaze. In a bowl, combine powdered sugar, melted butter, nutmeg, rum and eggnog, and mix to a thick texture. When muffins come out of the oven, add the glaze with a brush while they are hot. Sprinkle with colored, seasonal sprinkles.

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Chatham Mag Intern

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