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Cranberry Kombucha Apple Cider Rum Punch

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staff-author
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A splendid winter sunset gifts us with a dose of color to liven up the somewhat gray tapestry of our dimmest season. This fruity punch does the same work with layers of color and fresh, lively flavors. Plus…kombucha, so it must be healthy too? Garnished with fresh cranberries and a bit of thyme, punch sparks up the brunch menu or the cocktail tray with equal verve.

CRANBERRY KOMBUCHA APPLE CIDER RUM PUNCH RECIPE

Ingredients

4 oz spiced apple cider (local and fresh is best)

3 oz spiced rum

1 oz lemon juice

1 oz thyme simple syrup

2 oz of cranberry kombucha

4 thyme sprigs

Fresh cranberries

Instructions

Combine cider, rum, lemon, and simple syrup together and shake. Pour over ice in a highball glass. Slowly pour cranberry kombucha as a floater and garnish with fresh thyme and cranberries. Serve immediately.

RECIPE AND STYLING BY JUSTIN MATASE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY CAROLE VALLE

Try these other delicious cocktails from TABLE:

The Night Before

Spiked Cider

Lavender Mystic Mocktail

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Crab Cakes

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staff-author
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Elevate your appetizer menu with these bite-sized crab cakes.

Chef and caterer Kate Romane of Black Radish Kitchen shares her recipe for crab cakes with our readers. Size these as 2 ounce minis for an elevated appetizer, or form 4 ounce patties to serve as a main dish. Be sure to use quality jumbo lamb crab like this one from Wholey’s.

CRAB CAKES RECIPE

Yields 40-44 (2 oz party-sized patties)

Ingredients

1 ½ cans jumbo lump crab (the good stuff)

1 ⅛ cup mayo

2 tbsp dijon

¼ cup lemon zest

½ cup parsley

½ cup chives

3 tbsp dill

1 tbsp tarragon

1 ⅛ cup breadcrumbs (untoasted)

1 tbsp salt & pepper

1 ½ tsp Old Bay

¾ tsp paprika

1 cup olive oil breadcrumbs + salt & pepper to taste

Instructions

1. Preheat oven to 375 degrees

2. Combine all the ingredients except the olive oil breadcrumbs. Taste and adjust seasonings.

3. Shape into 2 oz party-sized mini patties (or 4 oz patties for a main dish serving 8-10 people 2 patties each)

4. Roll in the olive oil breadcrumbs.

5. Oil a baking sheet and bake at 375 degrees until heated and golden brown, approximately 25-30 minutes.

RECIPE AND STYLING BY KATE ROMAINE / PHOTOGRAPHY BY DAVE BRYCE

Try these other appetizer recipes:

Marinated Chicken Tostadas

Parmesan Baked Potato Salad

Cheesy Pepper Jelly Cigars

Don’t miss a single delicious thing.

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Corn Flan

By
Jordan Snowden
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0
An aerial shot of a creamy bowl of corn flan, egg yolks and thyme sit on top. Corn Flan Recipe

The mind of a chef is rarely off, perhaps on vibrate at times, but a creative impulse veiled underneath the surface is usually ready to pounce. In the case of Chef Jamilka Borges, inspiration rang one day from her childhood to realize a savory twist from her own story… corn flan; a dish irreverent as it is rooted in place, innovative in its tradition.

“I grew up in Puerto Rico, where, in most restaurants, there are two choices for dessert: flan or tres leches cake. This dish is very personal; it is who I am,” says Borges.

Corn Flan Recipe

INGREDIENTS

Yield: 10 (4-ounce) portions

1 teaspoon butter
2 shallots, minced
2 cloves garlic, minced
1 sprig of thyme
3 cups sweet corn
6 cups heavy cream
6 whole eggs
2 teaspoon salt
6 egg yolks
Special equipment: Vitamix or food processor

INSTRUCTIONS

  1. Melt butter in a large pot. Add shallots, garlic, and thyme. Cook for about 2 minutes, until the shallot becomes translucent.
  2. Add corn and heavy cream, and season with salt. Cook 15 to 18 minutes, until the cream starts to thicken and the corn is soft and starting to caramelize.
  3. Remove the thyme and puree in a Vitamix or food processor. Add egg yolks, followed by eggs (do this quickly to prevent curdling). Add salt, if needed.
  4. Pour mixture in greased ramekins. Bake, covered with foil, in a water bath at 325 degrees for 35 minutes or until flan is slightly jiggly.
  5. Let cool and loosen with a small spatula. Invert, allowing flan to land on the serving plate. Serve with fresh tomatoes, basil, and salt, or fresh greens.

Recipe by Jamilka Borges / Photography by Laura Petrilla

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One-Pot Easy Gumbo Recipe

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staff-author
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A gumbo enriched with ham and andouille sausage for a Creole-style feast.

When served in the Lenten season, this easy gumbo recipe is traditionally meatless. In the wintertime, however, ham and andouille sausage enrich its flavors. Gumbo file powder lends its unique character to the affair, and it’s worth trying for that reason alone. For a true Creole-style feast, serve with a side of white or dirty rice, alongside grilled ham and boiled crawfish.

History of Gumbo

Gumbo’s origins can be traced back to the early 18th century, influenced by various cultures, including African, French, Spanish, and Native American.The name “gumbo” is believed to come from the West African word for okra, “gombo,” which is a key ingredient in many traditional recipes. As culture mingled in Louisiana, they brought different ingredients and cooking methods, creating a unique dish that has evolved over time. For those looking to enjoy this classic, an easy gumbo recipe like this one typically includes a simple roux, a blend of the “holy trinity” (onions, bell peppers, and celery), and your choice of proteins and spices. 

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One-Pot Easy Gumbo Recipe

  • Author: Rafe Vencio
Print Recipe

Description

A one-pot dish you can customize to your liking.

Ingredients

Scale

For the gumbo:

  • Stock (See below)
  • Roux (See below)
  • 1 lb smoked andouille sausage, slab bacon, or tasso ham, optional
  • 4 large garlic cloves, minced
  • 1 large red onion, small-diced
  • 1 large yellow sweet onion, small-diced
  • 1 small head celery heart, small-diced
  • 1 large each red and green bell peppers, small-diced
  • 2 tbsp tomato paste
  • 1 tsp cayenne
  • 2 tbsp gumbo file or any Cajun-Creole spice that includes file powder
  • 2 tbsp dried shrimp, optional
  • 1 bunch curly kale, cut into small strips
  • 1 bunch collard greens, cut into small strips
  • 2 tsp Tabasco sauce

For the roux: 

  • 1 cup AP flour
  • 1 cup unsalted butter

For the stock: 

  • 1 knuckle smoked ham hock or slab bacon
  • 4 qt water
  • 6 bay leaves
  • 1 tbsp whole black peppercorns
  • 1 tsp whole allspice berries, optional

Instructions

For the gumbo: 

  1. Heat a heavy-bottom casserole or cast-iron pot. If using andouille or other smoked meats, sauté briefly with a little oil and allow the fat to render and set aside, about 5-8 minutes.
  2. Adjust to medium-high heat and add garlic, sautéing until lightly browned about 3 minutes.
  3. Add onions, celery, and peppers; sauté and stir frequently until soft, about 18-20 minutes. Add tomato paste, cayenne, gumbo file, and dried shrimp (if using) and cook for an additional 3-5 minutes.
  4. Next, add kale and collards and cook briefly until they start to wilt, about 5-8 minutes. Add stock and bring to a boil. Reduce to a steady simmer and place the lid on the pot with a small gap to allow steam to escape.
  5. Braise for 45 minutes to an hour until greens are tender. Stir the roux and gradually add into the stew to thicken as needed: it should be slightly runny and thinly coat the back of a spoon. Add the cooked meats back into the pot and cook for an additional 5 minutes.

For the stock: 

  1. Combine all ingredients and bring to a boil; reduce to a low simmer and cook until 1 quart less, about 1 ½-2 hours.
  2. Let cool and strain; pick meat from ham and set both aside.
  3. There should be about 3 quarts of stock; you can use your preferred alternative stock for the same volume instead of using smoked ham hocks.

For the roux: 

  1. Combine flour and butter and cook under medium heat, stirring frequently until golden brown.
  2. Remove from heat and allow to carry over cooking until room temperature. Set aside.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

More Winter One-Pot Dishes from Rafe Vencio 

Recipes, Story, and Style by Rafe Vencio
Photography by Dave Bryce

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Choucroute Garnie

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staff-author
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An Alsatian-inflected stew of braised sauerkraut satisfies devotees and converts skeptics.

Made with a lovely and large dose of Reisling, this Alsatian-inflected version of braised sauerkraut will satisfy devotees and convert skeptics. Rich with sausages and salted meats, it will warm you up, and keep you warm even on the coldest nights. Serve with different types of mustard and some crusty bread.

CHOUCROUTE GARNIE RECIPE

 

INGREDIENTS

 

2 lb Yukon Gold potatoes, peeled

4 large garlic cloves, chopped

1 large onion, julienned

1 tsp caraway seeds, whole

4-6 bay leaves

1 tsp juniper berries, optional

1 tsp fresh ground black pepper

2 tbsp sugar

2 lb sauerkraut, drained

2 lb sausages, your choice: knackwurst, weisswurst, boudin noir, boudin blanc, kielbasa

2 lb salted and/or smoked meats: slab bacon, boneless ham

1 ½ cups Riesling or your choice of white wine; can substitute amber ale if only option

2 cups chicken stock or your preference

INSTRUCTIONS

1.     Preheat oven to 350 degrees.

2.     Boil the potatoes and peel, set aside.

3.     Using a Dutch oven or ovenproof casserole, sauté garlic until lightly browned, about 5 minutes; follow with onions and sauté until translucent, about another 5 minutes.

4.     Add caraway seeds, bay leaves, juniper berries (if using), black pepper, and sugar. Sauté until fragrant, about 3 minutes.

5.     Add sauerkraut and arrange the meats. Deglaze with wine and stock. Cover with a lid and bake in the oven for 25 minutes.

6.     Remove from the oven and add potatoes. Cover with lid and return to the oven to reheat the potatoes, about another 10-15 minutes. Serve with assorted mustards.

RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO:

Sukiyaki

Green Gumbo

Philadelphia Pepper Pot Stew

Sukiyaki

By
staff-author
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Sukiyaki is a cozy one-pot warming dish for cold winter days.

This recipe for sukiyaki, a traditional Japanese winter one-pot dish, is prepared à la nabemono, Japanese hot pot-style. It’s traditionally served with a dipping bowl of raw beaten egg. However, if vegan is your persuasion, you can skip that step. Serve with white rice and enjoy the warming simplicity of the flavors.

SUKIYAKI RECIPE

INGREDIENTS

      8 oz dry shirataki or udon noodles (or clear noodles like sweet potato or mung bean)

      1 small head napa cabbage, cut into 1-inch pieces

      1 ½ lb beef sirloin, or your choice, sliced thin

      8 oz firm tofu, cut into 1-inch cubes

      8 oz shiitake mushrooms

      1 package enoki mushrooms

      1 bunch scallions, cut into 1-inch pieces

      6 oz bean sprouts (mung bean or soybean)

6 oz chrysanthemum greens (can substitute mustard greens)

Toasted sesame seeds and oil for garnish

FOR THE BROTH:

      2/3 cups mirin

      2/3 cups soy sauce or tamari

      1 2/3 cups dashi or any preferred stock

      2 tbsp brown sugar or to taste

INSTRUCTIONS

1.     Arrange all ingredients except broth in an earthenware pot or hot pot; if using a hot pot, serve ingredients on a platter or individual portions.

2.     Add broth and bring pot to a boil and drop to a simmer, cook for 8-10 minutes; if using a hot pot, bring broth to a boil and leave on a steady simmer to dip ingredients.

3.     Garnish with sesame seeds and oil. Serve with a side of white rice; raw egg dip optional.

RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO:

Choucroute Garnie

Green Gumbo

Philadelphia Pepper Pot Stew

Tangy Lemon Ginger Shrub: Cocktail or Mocktail

By
Keith Recker
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0
A lemon ginger shrub cocktail sits in a triangle glass, the liquid is light yellow in color. Behind the drink are three oranges on a cloth napkin.

Citrus fruits and ginger come together in this delicious ginger cocktail, which you can also turn into a mocktail! Citrus are at their peak in winter, and their sunny tang does a body good. So does the bite of vinegar and the heat of ginger.

Ginger Cocktail or Ginger Mocktail?

The word shrub entered the English language through the Arabic word “sharab,” which means drink or beverage. The word may derive from an ancient Sanskrit word for distilled alcohol. Shrub recipes all have three things in common: sugar, fruit, and vinegar. The best (at least we think so) also include something aromatic to delight the nose and the tastebuds. Cook one of these up and serve it as a mocktail with sparkling water, or as a ginger cocktail with sparkling wine. You can even pack a double old-fashioned glass with ice, drizzle it with syrup and finish it with your favorite vodka.

Story, Recipe, and Photography by Keith Recker

Subscribe to TABLE Magazine’s print edition.

Citrus and Seed Salad with Basil Vinaigrette

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staff-author
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Bright flavors are like sunshine on a plate in this citrus salad.

It’s a pretty rare occurrence when the sun shines over Pittsburgh during the winter months. Fortunately citrus season falls at the same time. The bright flavors in this citrus salad by TABLE Magazine contributing editor Anna Calabrese will add a little sunshine to your plate and rescue you from the winter blues.

CITRUS AND SEED SALAD WITH BASIL VINAIGRETTE RECIPE

INGREDIENTS

1 orange, segmented

1 grapefruit, segmented

½ cup pomegranate seeds

¼ cup sunflower seeds

¼ cup pepitas

¼ cup hemp hearts

4 cups spring mix, or your favorite lettuce

¼ cup red onion sliced thinly

For the vinaigrette:

¼ cup white balsamic vinegar

¼ extra virgin olive oil

1 cup fresh basil leaves

1 tbsp. Dijon mustard

1 tsp. honey

Salt and pepper to taste

INSTRUCTIONS

Add vinaigrette ingredients to a blender and mix on high until everything is smooth.

Arrange salad ingredients on a large platter and drizzle with vinaigrette.

*grilled chicken or salmon would be a great addition to this salad

RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other TABLE citrus recipes:

Sunshine in Winter

Fennel Orange Salad

Brussels Sprouts in Orange and Apricot Sauce

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Chili Baby Back Ribs

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staff-author
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If fall-off-the-bone, melt-in-your-mouth ribs are your thing, this recipe is for you.

We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!

CHILI BABY BACK RIBS RECIPE

Serves 6-8

Ingredients

2 full baby back ribs racks, peeled and cleaned

2 cups Rib Rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzey’s Chili 3000, 1/8 cup coriander, 1/8 cup black pepper ground

2 tbsp Olive Oil

4 whole Rosemary sprigs

WHITE BEAN SALAD RECIPE

2 – 8 oz cans Cannelloni beans, rinsed

3/4 cup celery, small dice

1/2 cup carrots, small dice

3/4 cup red onion, small dice

2/ea lemon zest/juice

1/2 cup parsley chopped

1/4 cup scallions, chopped

1/2 tbsp cumin, ground

1/2 tbsp coriander, ground

1/2 cup olive oil

LIME CREAM RECIPE

8 oz sour cream

1/ea lime zest/juice

1 tbsp coriander, crushed

1/2 tbsp black pepper, ground

1/2 tsp kosher salt

1 tbsp olive oil

6-8oz Cheddar, aged (use your favorite sharp cheddar)

Instructions

Preheat oven to 425 degrees

Chili Ribs

  1. Rub the ribs with olive oil and dust heavily with the rib rub.  Coat evenly and place on a foil lined sheet tray meat side up.

  2. Roast at 425 degrees for 30 minutes.

  3. Remove from oven, top each rib with 2 sprigs of rosemary and wrap tightly with foil.

  4. Continue cooking at 275 for 2 hrs.

  5. Remove and uncover. Ribs can be done 1-2 days prior to game day.  Wrap in plastic wrap and refrigerate until game time.

White Bean Salad

  1. Mix all ingredients evenly and allow to marinade 2-3 hrs or overnight if possible.

Lime Cream

  1. Mix all ingredients and refrigerate for 2-3 hours

Presentation

  1. Warm ribs under medium flame broiler.

  2. Cut each rib apart and arrange on large board with dollops of lime cream and chilled white bean salad.  Garnish with shaved or crumbled cheddar and cut scallions.

RECIPE BY KEVIN HERMANN / STYLING BY KEVIN HERMANN AND ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

Try these other game day recipes:

Marinated Chicken Tostadas

Parmesan Baked Potato Salad

Roasted Sausage Board

Zesty Shrimp Roll

Don’t miss a single delicious thing.

Subscribe to TABLE Magazine here.

Curried White Bean Tomato Stew

By
staff-author
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Add a little warmth to a cold winter night with this curried stew.

Two things with an instant warming effect — soups/stew and curry. Warm up on a cold winter night with this curried stew by our good friend Liz Fetchin. She is always creating allergen-safe foods that are easy to prepare and enjoyable for the entire family.

For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.

CURRIED WHITE BEAN TOMATO STEW RECIPE

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 4 servings

Ingredients

1 tbsp sesame oil

3 cloves garlic, roughly chopped

1 28-ounce can of crushed or diced tomatoes in their juice

Salt and pepper to taste

¼ tsp red pepper flakes

3 tbsp curry powder

2 15-ounce cans of cannellini, great northern beans or chick peas(or a combination of whatever white beans you have), drained and rinsed

3 tbsp pureed pumpkin

1 15 ounce can of full-fat coconut milk

1/3 cup vegetable stock

Juice of one lemon

Optional garnish:

Chopped cilantro

Lime wedges or lime zest

Instructions:

1. Heat sesame oil over medium heat in large stockpot

2. Add garlic and cook until fragrant

3. Add tomatoes

4. Season with salt, pepper, red pepper flakes and curry powder; stir to combine

5. Add white beans and pumpkin puree and stir. Allow to cook for about 5 minutes

6. Add coconut milk and stock

7. Bring to a boil, then reduce heat to medium low and allow to simmer for about 10 minutes

8. Stir in lemon juice

9. Use a potato masher to mash up some of the beans, keeping a chunky consistency overall

10. Garnish with cilantro and lime wedges or zest, and serve!

RECIPE BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE

Try some other TABLE curry recipes:

Coconut Curry Mussels

Maple Curry Salad Dressing

Lamb Curry

Don’t miss a single delicious thing:

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