Here at Alessi, we take great pride in the recipes we choose to serve for the holidays. So we want to share our favorite recipes for a complete Christmas meal. From our table to yours, Merry Christmas and happy holidays!
Roasted Garlic and Sage Butter
Ingredients
- 1 tablespoon Alessi Roasted Garlic Puree
- 1 cup butter, softened
- 2 tablespoons fresh sage, finely minced
- 1/4 teaspoon ground nutmeg
- Alessi Ground Black Pepper, to taste
Directions
Combine all ingredients in a bowl and beat until fluffy and well combined. Refrigerate until hardened and ready to serve with your favorite dinner rolls or bread.
Flame Roasted Red Pepper Bisque
Ingredients
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 teaspoon Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 3 cups chicken broth, divided
- 2 12oz jars Alessi Fire Roasted Italian Style Red Peppers, drained and roughly chopped
- 2 cups heavy cream
- grated Pecorino Romano, to taste
Directions
In a large stock pot, melt butter over medium heat. Add onion and cook until soft and translucent. Add garlic and cook an additional 3 minutes. Season with salt and pepper. Turn off heat and add 2 cups chicken broth and red peppers. Using an immersion blender, blend until smooth. (If you do not have an immersion blender, use a regular blender or food processor to puree the mixture and then return to pot.)
Return heat to medium. Add remaining broth and heavy cream and season again with salt and pepper. Simmer until heated through, being careful not to boil. Serve with grated Romano cheese.
Festive Garlic Roasted Potatoes
Ingredients
- 1/4 cup Alessi Extra Virgin Olive Oil
- 2 tablespoons Alessi Garlic Puree
- 1/2 cup Alessi White Balsamic Vinegar
- 2 teaspoons paprika
- 1/2 teaspoon lemon juice
- 1 1/2 pound honey gold potatoes, halved
- Alessi Sea Salt and Ground Black Pepper, to taste
Directions
Preheat oven to 400. Combine olive oil, garlic, vinegar, paprika, and lemon juice in a large bowl with a whisk. Add potatoes and toss to coat. Season potatoes with salt and pepper and transfer to a baking dish. Bake for 45 minutes to an hour, or until potatoes are fork tender.
Peppercorn Crusted Beef Roast
Ingredients
- 3 tablespoons Alessi Ground Black Peppercorns
- 1/4 cup brown sugar
- 2 teaspoons Alessi Garlic Puree
- Alessi Sea Salt, to taste
- 2 tablespoons Alessi Extra Virgin Olive Oil, divided
- 2-2 1/2 pounds beef top round roast, excess fat trimmed
- 1 onion, finely chopped
- 2 tablespoons Alessi Tomato Paste
- 1 1/2 teaspoon worcestershire sauce
- 1 tablespoon Alessi Balsamic Vinegar
- 1 1/2 cup red wine
- 1 1/2 cup beef stock
Directions
Preheat oven to 325. In a small bowl, combine peppercorns, brown sugar, garlic, and sea salt. Place beef in roasting dish and brush with 1 tablespoon of olive oil. Rub with the peppercorn mixture. Add an instant read thermometer into thickest part of beef and bake until desired doneness.
(For medium rare, the thermometer should read 135, medium 145 and medium-well 155.)
Remove roast when meat has reached desired temperature, cover with foil and let rest for 10-15 minutes before slicing.
Meanwhile, in a large saucepan, heat remaining olive oil over medium heat. Add onion and cook until soft and translucent. Stir in tomato paste, Worcestershire, and balsamic vinegar until combined. Add wine and beef stock. Bring mixture to a boil then reduce heat to simmer and cook until liquid is reduced by half, stirring occasionally.
Serve sauce alongside the roast.
Chocolate Peppermint Sfogliatine
Ingredients
- 8 ounces chocolate dipping sauce
- 1 cup hard peppermint candies, crushed
- 1 package Alessi Sfogliatine
Directions
Line a plate with wax paper. Prepare chocolate dip according to package directions and place peppermint candies in a bowl.
Dip Sfogliatine half way into chocolate sauce then sprinkle with peppermint candies. Place on parchment paper. Refrigerate for 30 minutes to harden.