Winter Recipes for Your Cold-Weather Menus

Winter officially starts on December 21, but for many parts of the country, the cold temperatures have already taken hold. If you're looking to switch your bar and restaurant menus over to winter food & drink recipes, we've got you covered!

Winter Food Recipes

Buffalo Chicken Rib Dip

Ingredients:

2 cups shredded OriginAl's Chicken Ribs (remove from the bone)

8 oz cream cheese, softened

1/2 cup Buffalo sauce (like Frank's RedHot)

1/2 cup ranch or blue cheese dressing

1 cup shredded sharp cheddar cheese

1/2 cup blue cheese crumbles

Optional: chopped green onions for garnish

Directions:

1. Preheat oven to 350°F (175°C).
2. Mix cream cheese, Buffalo sauce, and dressing. Stir in the shredded chicken ribs and half the cheeses.
3. Spread in a baking dish, top with remaining cheese, and bake for 20-25 minutes.
4. Garnish with green onions and serve warm with chips, celery, or crackers!

Salmon Truffle en Croûte Recipe

Recipe: Ostrow Brasserie, Miami, Florida

Ingredients:

1 lb (450g) salmon fillet (skinless, boneless)

1 sheet puff pastry (thawed if frozen)

2 tbsp black truffle paste or finely chopped truffles

1/2 cup (120g) cream cheese or mascarpone

1 tbsp Dijon mustard

2 tbsp fresh dill, chopped

2 tbsp fresh tarragon , chopped

1 tbsp lemon zest

1 egg (for egg wash)

Salt and pepper to taste

Optional: sautéed spinach or mushrooms (as a base layer under the salmon)

Morel & chanterelle mushrooms are an amazing ad on to this recipe.

Directions:

Prepare the Salmon:

1. Season the salmon with salt, pepper, and a little lemon juice. Set aside.

Make the Filling:

1. In a small bowl, mix the cream cheese, truffle paste, Dijon mustard, dill, and lemon zest. 
2. Adjust seasoning to taste.

Prepare Puff Pastry:

1. Roll out the puff pastry slightly on a floured surface to fit the salmon and filling. 
2. Place the salmon in the center of the pastry.

Assemble the Dish:

1. Spread a layer of the truffle mixture over the salmon. 
2. Optionally, add a layer of sautéed spinach or mushrooms beneath the salmon for extra flavor. 
3. Fold the pastry over the salmon, sealing the edges by pressing them together. 
4. Trim excess pastry if needed.

Chill:

1. Place the wrapped salmon on a parchment-lined baking sheet seam-side down. 
2. Chill in the refrigerator for 15-20 minutes to firm up.

Bake:

1. Preheat the oven to 375°F (190°C). 
2. Brush the pastry with egg wash for a golden finish. 
3. Optionally, score the pastry with a knife for decoration. 
4. Bake for 25-30 minutes or until the pastry is golden brown and puffed.

Serve:

1. Allow the Salmon Truffle en Croûte to rest for 5 minutes before slicing. 
2. Serve with a side of beurre blanc, a light salad, or roasted vegetables.

Optional Garnishes:

1. Fresh dill sprigs
2. Lemon wedges
3. A drizzle of truffle oil for extra indulgence

Grilled Chicken Stack

Ingredients:
2 Brined Chicken Breast
Salt & pepper mix
1/2 oz Oil

1/4 cup Mushrooms, Shiitake, Julienned 
1/4 cup Snap Peas, Julienne 
1/4 cup Cabbage, Red, Shredded
1/4 cup Sweet Potato, 7/16" Diced, Roasted 
2 oz Duck Meat 

Pinch of parsley & Celery Leaves, Chopped 
2 oz Sauce, Roasted Chicken Jus: 

• 1 1/2 lb Glace, Chicken Minors
• 1 qt Water Hot Water
• 4 oz Butter, Unsalted 
• 1 tsp Salt & Pepper Mix

Directions:

For the chicken jus:

1. Place the hot water, chicken glace, salt and pepper and butter into the blender.
2. Puree on high until the mixture is completely smooth.
3. Cool below 40 degrees within 4 hours of production.
4. Store in appropriate storage container; per Tavern SOP.
5. Label, date, and rotate with any older product in inventory.

For the chicken:

1. Season the chicken breast with salt and pepper and grill to SOP.
2. In a sauté pan, over high heat, place the oil and allow to heat.
3. Once the oil is hot add the mushrooms and red cabbage, allowing them to sauté slightly before adding the snap peas and sweet potatoes.
4. Season with salt and pepper and sauté the mix for 45 seconds or until the vegetables are tender followed by the pulled duck meat.
5. Once the mix is hot, add the chicken jus, remove from the heat, and toss to combine.
6. Place the garnish in the center of a large round plate.
7. Shingle the two chicken breasts on top of the garnish.
8. Ladle the sauce over top of the chicken, allowing the excess to flow down on to the bowl.
9. Garnish with chopped parsley.
10. Wipe the rim of the plate and serve immediately.

Winter Drink Recipes

NEFT Yule Nog

Ingredients:

60 ml NEFT Vodka

45 ml eggnog

25 ml coconut milk

15 ml cinnamon demerara syrup

Directions:

1. Shake all ingredients with ice and strain into a sour glass. 
2. Garnish with a cinnamon sugar rim and a cinnamon stick.

Avaline Cambrusco Spritz

Ingredients:

2 oz of Avaline Lambrusco

2 oz of 100% Pomegranate-Cranberry Juice

Sparkling Water

Lemon

Garnish: 1-3 Maraschino Cherries

Directions: 

1. In a tall glass, add ice. 
2. Add Lambrusco & 100% pomegranate-cranberry juice. 
3. Fill to the top with Sparkling Water. 
4. Add one squeeze of a lemon wedge. 
5. Garnish with maraschino cherries

Winterberry Soda

Ingredients:

2 oz Empress 1908 Indigo Gin

3-4 oz Soda Water

Garnish: Blackberries

Directions:

1. Build in a chilled Copa glass on ice. 
2. Garnish with blackberries.

Old Parr Cinnamon

Ingredients:

1.5 oz Old Parr 12

.25 oz cinnamon syrup

Squeeze of lemon

Premium club soda

Cinnamon stick garnish

Garnish: Cinnamon stick garnish

Directions:

1. Combine Old Parr 12, cinnamon syrup and squeeze of a lemon into a cocktail shaker with ice. 
2. Shake well and strain into a rocks glass over ice. 
3. Top with a premium club soda and garnish with a cinnamon stick.

Sagamore Spirit Winter Mule

Ingredients:

1.5 oz Sagamore Rye

1 oz Cranberry Juice

.25 oz Lemon Juice

.25 oz Organic Maple Syrup

2 oz Ginger beer

Sage leaves for garnish

Directions: 

1. Fill a highball glass with ice. 
2. Add Sagamore Spirit Rye Whiskey, cranberry juice, lemon juice and maple syrup. 
3. Top with ginger beer and give a slight stir to combine. 
4. Garnish with a sage leaf. 

Flippin’ Nog

Ingredients:

1oz Rye whiskey

1oz apple jack

1oz lemon

1/4oz all spice dram

1/2oz maple syrup

whole egg
 

Directions:

1. Combine all into shaker.
2. Shake with one large cube, strain into coupe.
3. Garnish with shaved nutmeg.

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