Who’s ready for some holiday menu inspiration? In this episode of The Chef’s Pantry, Anna teams up with KAM Appliances and gives their Thermador Kitchen a test drive, just in time for the holidays. Anna starts her seasonal spread with the help of the induction cooktop giving us her chef tips on how to use it, making her holiday sipper a New England apple glögg, you can enjoy it as is, or for a kick add your favorite spicy spirit to give it some oomph. She walks the fall flavor profile into the next dish; melt in your mouth, apple cider braised short ribs. They are fall-off-the-bone and pair well with her smoked gouda polenta. Lastly, she wraps things up with something sweet; a show-stopping chocolate bark perfect for a holiday dessert bar or gifting. And who knows, maybe Anna’s recipes will become a new holiday tradition for your family.
INGREDIENTS:
- 6 cups apple cider
- ¼ cup honey
- 1 orange, peeled then sliced
- 1 TBS fennel seeds
- 12 cardamom pods
- 3 cinnamon sticks
- 1 bay leaf
- Apple slices, cinnamon sticks, sliced almonds and raising for garnish
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PREPARATION:
- In a large, dry pot, gently toast fennel seeds, cardamom pods, cinnamon sticks and bay leaf for 1-2 minutes over medium high heat until you can smell the aroma of the spice oils.
- Add the apple cider, honey, orange peel and orange slices and bring to a simmer.
- Reduce the heat to low and keep warm until ready to serve.
- Serve in small glasses with a spoonful of sliced almonds and raisins and garnished with an apple slice and cinnamon stick.
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Chef’s Tip: For an extra splash of festive cheer, add a splash of rum, aquavit or bourbon
