This holiday season, we invite you to experience the magic of mealtime with a festive touch! Our Kensington Executive Chefs have created a delightful holiday menu filled with easy, flavorful, and healthy recipes to make your celebrations extra special.
Savor every bite with loved ones as you enjoy highlights like our cozy Classic Beef Wellington and the irresistible Sweet Potato Crumb Casserole, plus other delicious surprises.
Let our well-balanced and flavorful dishes bring joy to your holiday table and brighten the season. Here’s to sharing meals, making memories, and savoring the magic of the holidays.
Bon Appétit & Happy Holidays!
Holiday Cocktail: Mistletoe French Manhattan
Ingredients:
- 1½ ounces cognac
- ½ ounce luxardo maraschino cherry juice
- ½ ounce cranberry juice
- 1 ounce sweet vermouth
- 2 dashes angostura bitters
- splash of soda
- luxardo maraschino cherries, for garnish · sugared cranberries, for garnish
- rosemary, for garnish
Directions:
In a shaker cup filled with ice, combined the cognac, luxardo cherry juice, cranberry juice, vermouth soda and bitters. Shake lightly or stir a few times until combined. Pour in a chilled glass and garnish with a cherry, sugared cranberries and rosemary.
Gourmet Soup: Carolina She-Crab Creamy Soup
Ingredients:
- 2 tbsp of butter
- 1 onion, finely diced
- 1 bay leaf
- 2 tablespoons flour
- 2 cups Crab Stock
- 2 cups milk
- 1 cup cream
- 2 tsp paprika
- 1lb Fresh Lump Crab Meat
- 1/2 cup crab roe
- 1/4 cup sherry
- 2 tbs chopped chives
Directions:
Begin by melting butter in a stockpot over medium heat. Add finely diced onion and a bay leaf, cooking for a few minutes until the onion becomes translucent. Sprinkle in flour and stir until it’s fully blended. Gradually whisk in crab stock until smooth, then add milk, cream, and paprika, stirring continuously. Add half of the fresh crab meat and roe, and season with salt and pepper to taste. Let the soup simmer gently for 15 minutes until it thickens and warms through. When ready to serve, pour a bit of sherry into each bowl, ladle in the soup, and add the remaining crab meat and roe to the center of each. Finish with a sprinkle of chopped chives and pair with crusty French bread.
Flavorful Salad: Maple and Pancetta Chopped Salad
Ingredients:
- One sweet potatoe, diced
- 2 Tbsp and 2oz
- Kosher Salt to taste
- Ground Pepper
- 1 cup diced pancetta raw or thick cut bacon
- ½ cup raw pecans
- 4 hard boiled eggs diced or cut into quarters
- 3 Tbsp white balsamic glaze
- 2 tsp Stone Ground Mustard
- 2 Tbsp maple syrup
- 4 cups fresh diced kale
- 1 Gala apple cored and sliced
- 4oz white cheddar cheese shredded
Directions:
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper, and spread on one half of a baking pan. Dice bacon into ¼-inch pieces, placing them on the other half of the pan. Roast for 10-15 minutes until bacon is crispy, then remove bacon and drain on paper towels. Add pecans to the pan with sweet potatoes and roast for an additional 5-10 minutes, until potatoes are tender. Let cool for 15-20 minutes, draining excess oil. Core and dice the apple. In a small bowl, whisk together white balsamic glaze, stone ground mustard, and maple syrup for the dressing. In a large bowl, combine kale, apples, sweet potatoes, pecans, bacon, sliced hard-boiled eggs, and shredded cheddar cheese. Toss with dressing and serve on a platter.
Tasty Appetizer: Baked Feta Bites
Ingredients:
- All-purpose flour, for counter surface
- 1 (17.3 oz.) package puff pastry, thawed if frozen
- 1 (10 oz.) yellow and red roasted peppers, cut into 24 (2″ x 1/2″) pieces
- 8 oz. feta cheese, cut into 24 (1″x1/2″) cubes
- 1 tbsp. fresh thyme leaves, plus more for serving
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tbsp. chili oil
- 1 1/2 tbsp. sliced shallots
- 1 tbsp. of fig jam
- 1 tbsp. apricot jam
- Fresh cut chives for garnish
Directions:
Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry sheets to smooth out creases. Cut into 24 squares (2 1/2″ squares) with a chef’s knife. Grease a 24-cup mini muffin tin with cooking spray. Gently press each square into prepared cups, ensuring pastry slightly protrudes out of the cup – this will create a cup-like shape after baking.
Fill each square with jam, shallots, yellow and red peppers, a cube of feta, and a sprinkle of thyme, season with salt and pepper. Bake feta bites until pastry is cooked through, puffed, and browned for about 20 minutes. Cool for 5 minutes. Top with thyme, lemon zest, and a drizzle of chili oil.
Re-Imagined Side: Cranberry Pecan Quinoa Stuffed Acorn Squash
Ingredients:
- 4 Acorn Squash
- Drizzle Balsamic Vinegar
- 4 tsp. Butter
- 2 Tbsp. Brown Sugar
- ½ tsp. Kosher Salt
- Cinnamon for Sprinkling
- 1 shallot, minced
- 2 garlic cloves, Minced
- 1 tsp. Dijon Mustard
- 2 cups of uncooked quinoa
- 4 cups of chopped spiof chopped parsley
- 1 apple, diced
- ¼ cup chopped toasted pecans
- 1/3 cup of cranberries or Pomegranate seeds
- ¼ tsp. ground turmeric
- Salt and pepper to taste
- ¼ cup orange juice
For the Sauce:
- 2 oz. of feta or goat cheese
- 1 tsp. orange zest
- 1 tbsp. orange juice plus more as needed
- Salt and pepper
Directions:
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Slice each squash in half and mix, oil, balsamic, salt and pepper, brown sugar into flesh of acorn squash. Sprinkle with cinnamon, place flesh side down and bake for 45 minutes until fork tender. Add quinoa to water, bring to boil and cover. Reduce heat and cook low for 15 minutes. Remove from heat and fluff. Stir in olive oil, mustard, shallots, garlic, spinach, parsley, apple, pecans, orange juice, turmeric, salt and pepper and mix well. Fold in cranberries and taste, adjusting seasonings as needed. When squash is finished roasting, fill each squash with mixture and bake for 10 minutes. While baking make the sauce. Add feta or goat cheese, orange zest, and orange juice to blender and blend until smooth and creamy. Drizzle over each squash half.
Traditional Side: Sweet Potato Crumb Casserole
For the Filling:
- 3 medium sweet potatoes (about 4 cups) peeled and diced
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp pumpkin spice
- 1 tsp salt
For the Crumb:
- 1/4 cup unsalted butter, softened
- 1 cup pecans, chopped
- 1/2 cup brown sugar, packed
Directions:
Begin by boiling sweet potatoes in a pot of water until they are tender, about 20 minutes. While the potatoes are cooking, preheat your oven to 350°F and grease a casserole dish with butter. Once the sweet potatoes are tender, drain them and run them under cold water to cool, preventing the egg from cooking when added. In a large mixing bowl, combine the sweet potatoes, egg, cream, butter, salt, and pumpkin spice. Mash the mixture and then beat on medium speed until it is smooth and creamy. Spread the mixture evenly into the prepared casserole dish. In a separate medium bowl, mix together pecans, brown sugar, and butter until the mixture becomes crumbly. Sprinkle this pecan topping evenly over the sweet potato mixture. Bake in the preheated oven for 30 minutes, then allow it to cool before serving.
Delicious Entrée: Classic Holiday Beef Wellington
Ingredients:
- 2 ½ pounds beef tenderloin
- 4 tablespoons butter, softened, divided
- 2 tablespoons butter
- 1 onion, chopped
- ½ cup sliced fresh mushrooms
- 2 ounces liver paté (optional)
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 large egg yolk, beaten
- 1 (10.5 ounce) can beef broth or beef bone broth
- 2 tablespoons red wine
Directions:
Preheat the oven to 425°F. Butter the beef tenderloin, bake until browned (10-15 minutes), then cool and reserve pan juices. Sauté onion and mushrooms in butter and let cool. Mix paté with butter, season, and spread on the beef. Add onion and mushroom mixture. Wrap the beef in puff pastry, seal edges, cut slits, and brush with egg yolk. Bake at 450°F for 10 minutes, reduce to 425°F, and bake until golden (10-15 minutes). Rest before serving. For the sauce, boil reserved pan juices with beef broth and red wine until reduced. Strain and serve.
Sweet Dessert: Puerto Rican Tembleque
Ingredients:
- 2/3 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 2 (13.5-ounce) cans full-fat coconut milk
- 1 1/2 teaspoons vanilla extract
- Toasted coconut (For Garnish)
- Cinnamon Stick (For Garnish)
Directions:
To make tembleque, a traditional coconut pudding, start by whisking sugar, cornstarch, ground cinnamon, and salt in a large, heavy pot (off the heat). Gradually add half the coconut milk, whisking smoothly to prevent clumps. Once combined, add the remaining coconut milk and vanilla. Place the pot over medium heat and bring it to a simmer, stirring frequently. Add a cinnamon stick and continue whisking until small bubbles form at the edges. Cook for 5–10 minutes, stirring gently until the mixture thickens and forms a “ribbon” as it falls smoothly from the whisk. Remove from heat, discard the cinnamon stick, and let it cool slightly. Prepare the mold by rinsing it with cold water and shaking off excess. Pour the mixture into the mold, tapping gently to release air bubbles. Cover the surface with plastic wrap and refrigerate for 2–4 hours. Once set, unmold onto a dish, garnish with powdered cinnamon, toasted coconut, and a cinnamon stick.
As the holiday season unfolds, let these delicious and wholesome recipes bring joy and warmth to your table. Whether you’re sharing these dishes with family, friends, or loved ones, we hope they add a little extra magic to your celebrations. From our Kensington family to yours, we wish you a season filled with laughter, love, and cherished memories. May your holidays be as bright and delightful as the meals you create!