Holiday recipes with Chef George Geary - The CW San Diego - News 8

Holiday recipes with Chef George Geary

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SAN DIEGO (NEWS 8) - Christmas presents have been purchased, wrapped and put under the tree. Family has been invited to your Christmas dinner, now it is time to get the menu ready! Chef George Geary stopped by Morning Extra to talk about his favorite holiday recipes.

Drink: Poinsettia
Makes 2 Drinks

2 flutes
1 oz        Cranberry Juice
               Champagne
Place a few tablespoons of cranberry juice in each flute. Fill with champagne. Decorate with a few cranberries.

 
Cheesecake Pecan Pancakes
Serves 8
 
10-inch nonstick skillet
 
Batter
2 cups all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup pecans, toasted and finely chopped
2 tbsp baking powder
1 tsp salt
2 cups whole milk
2 large eggs, at room temperature
1⁄4 cup canola oil

1.    In a large bowl, whisk together flour, sugar, pecans, baking powder and salt.
2.    In a medium bowl, whisk together milk, eggs and oil. Add to flour mixture and whisk just until blended. Do not overmix.
3.    Heat skillet over medium heat. Pour about 1⁄4 cup batter per pancake into center of skillet; cook until bubbles start to form on top of pancake and the bottom is golden brown, about 2 to 3 minutes. Flip over and cook for about 2 minutes to brown the other side. Remove from heat and keep warm. Repeat with remaining batter, adjusting the heat between batches as necessary.
 
Filling
8 oz cream cheese, softened
1⁄3 cup confectioners’ (icing) sugar
1 tsp vanilla extract

1.    In a small bowl, mash together cream cheese, confectioners’ sugar and vanilla.
2.    Spread about 2 tbsp (30 mL) filling over one pancake. Place another pancake on top. Repeat with remaining filling and pancakes.  Serve.

Tip: Make sure you do not overmix the batter, or your pancakes will be flat and heavy.

On table: Maple Cheesecake Muffins
Makes 24 muffins
 
Preheat oven to 400?F
Two 12-cup muffin tins lined with paper muffin cups or greased
 
Batter
3 cups all-purpose flour
1/2 cup rolled oats (old-fashioned)
1 tbsp baking powder 
1 tsp salt        
1/2 cup unsalted butter, softened           
1/2 cup packed brown sugar       
2 large eggs, at room temperature        
1 cup whole milk         
1/4 cup pure maple syrup            

1.    In a large bowl, whisk together flour, oats, baking powder and salt. Set aside.
2.    In a mixer bowl fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, for 2 minutes.
3.    Add eggs, milk and syrup; mix on low-medium speed until incorporated, about 1 minute. Using a wooden spoon, stir in flour mixture just until moistened.
4.    Scoop evenly into prepared muffin tins. Set aside.

Filling
8 oz cream cheese, softened
1 large egg, at room temperature          
1 tsp vanilla extract   

1.    In a medium bowl, combine cream cheese, eggs and vanilla until smooth.
2.    Place cream cheese mixture into a resealable bag. Press mixture into one corner of bag and, using scissors, cut off the corner to create a pastry bag. Press the tip slightly into the center of each muffin and squeeze about or slightly less than 1 tbsp out of the bag. Some will spill onto the top of the batter which is fine.
3.    Bake in preheated oven until light brown and a toothpick inserted into center comes out clean, about 18 to 22 minutes. Let cool in tin on a wire rack for 10 minutes. Transfer to rack to cool completely.

Cranberry Orange English Scones
 
Yield: 18

450F
 
Scones have a tender, heavy crumb and a slightly crusty top. They are served at English tea in a wedge-shape. These have a hint of orange with cranberries,  that make them taste great!
 
2 cups all-purpose flour
1-1/4 cups cake flour
3-3/4 tsp baking powder
3 tbsp granulated sugar
1 tsp salt
1-1/2 tsp orange zest
6 tbsp vegetable shortening
3/4 cup whole milk
1 tbsp orange juice concentrate
1/2 cup cranberries, dried
2 large  eggs, slightly beaten
 
 
1.    In a bowl combine the flour, baking powder, sugar, salt, and zest. Stirring well with a fork to blend. 
2.    Add the shortening, blend by using a pastry blender or two forks, until the mixture looks like fine breadcrumbs. Please be careful not to over mix. 
3.    Stir in the milk, orange juice, cranberries and about 3/4 of the beaten egg mixture (reserve the remainder of the egg for the glaze). Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. 
4.    Lightly dust a surface with flour and the dough out onto the surface. Knead lightly about twelve times. Pat the dough into a circle 1/2 inch thick. Cut the dough into 18 "pie" shapes, Brush the reserved egg onto the top of the dough and sprinkle a little bit of sugar on top of the brushed egg. Place the scones 1 inch apart on the baking sheet and bake until golden brown, about 10-12 minutes. Serve hot.

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