C&I’s Holiday Spread - Cowboys and Indians Magazine

Olives Marinated with Garlic, Fennel, and Orange from Rustic Canyon. Photography: Rick Poon.

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Grilled Lamb Shoulder Chops (With Rosemary Marinade) — Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant, Portland, Oregon

Peach Beans With Applewood-Smoked Bacon — Jason Dady, Two Bros. BBQ Market, San Antonio, Texas

Coconut Double-Layer Cake — Tinsel, Tumbleweeds, and Star-Spangled Celebrations: Holidays on the Western Frontier From New Years to Christmas by Sherry Monahan

Photography: Andrew Scullin, Watertable restaurant, Hyatt Regency Huntington Beach, Huntington Beach, California

Flip That Squash

This seasonal version on a classic flip cocktail is reminiscent of an eggnog, but with a refined allure.

2 acorn squash
Dickel 8 Whiskey (or preferred whiskey)
½ ounce Pimm’s liqueur
½ ounce lemon juice
½ ounce maple syrup
1 egg
Nutmeg or cinnamon, for dusting

Start by infusing Dickel 8 whiskey with house-roasted acorn squash for a couple of hours. It really is as simple as it sounds. Take 2 acorn squash, cut them in half, and place them in a roasting pan, add a little salt, and put them in the oven for 30 minutes at 325 degrees, or until fork tender. Pour a bottle of whiskey of your choice over it and let it sit for a few hours. After that, strain it through a fine strainer or cheese cloth into a cocktail shaker. Add Pimm’s liqueur for a nice layer of flavor; add freshly squeezed lemon juice; add maple syrup (splurge on a good quality maple syrup, it makes all the difference); and a whole farm egg. Shake it dry first (meaning without ice) to emulsify the egg, for about 1 minute, really vigorously. Then add ice and shake it again for about 30 seconds. This will turn into a frothy, creamy cocktail when double strained into a (preferably vintage) coupe and then dusted off with nutmeg (or cinnamon if that’s more up your alley).

Recipe courtesy Roxana Pavel, Watertable restaurant, Hyatt Regency Huntington Beach, Huntington Beach, California.

Eggnog

What’s Christmas without the yuletide charm of eggnog?

(Serves 2)

3 eggs, separated*
1 cups powdered sugar
1½ cups cream
¼ teaspoon nutmeg
1 tablespoon powdered sugar for egg whites
⅛ cup brandy
⅛ cup rum

Beat the egg yolks and sugar together in a bowl and set aside. Beat the egg whites with 1 tablespoon sugar until stiff peaks form and refrigerate. Heat the cream and nutmeg in a medium saucepan over medium high heat and bring just to a boil, stirring occasionally. Remove from the heat and gradually add hot cream into the egg and sugar mixture. Return everything to the pan and cook until the mixture reaches 160 degrees. Remove from the heat and place in a bowl; set in the refrigerator to chill. Fold the egg whites into the egg mixture and combine. Serve with grated cinnamon and nutmeg.

*It is dangerous to consume raw eggs, so be sure to cook the yolks to 160 degrees

Reprinted and edited with permission from Tinsel, Tumbleweeds, and Star-spangled Celebrations: Holidays on the Western Frontier From New Years to Christmas, by Sherry Monahan (TwoDot, 2017). Original recipe adapted from Idaho Daily Statesman, 1892.

Olives Marinated With Garlic, Fennel, and Orange

This appetizer from Rustic Canyon in Santa Monica, California, is the perfect accompaniment for a holiday cheese and charcuterie plate.

(Serves 4)

1 pound various olives, drained
½ cup extra-virgin olive oil
1 tablespoon grated garlic (from 4 – 5 cloves, germ removed)
1 tablespoon ground fennel seed
Zest and juice of 2 oranges

Bring a medium pot of water to a simmer over medium-high heat. Meanwhile, in a metal bowl, combine the olive oil, garlic, and fennel seed. Cover the bowl tightly with plastic wrap (clingfilm) and set it over the pot of water so it fits snugly, but the bottom of the bowl doesn’t touch the water. Cook until the garlic is fragrant and no longer raw, about 30 minutes. Remove from the heat and toss with the olives, and orange zest and juice. Serve immediately, while warm, or refrigerate for up to 2 days and serve chilled.

Recipe reprinted and edited with permission from On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox (Phaidon, April 2017).

Cheese Course

Take the the marinated olive starter to the next level with elegant cheese pairing suggestions from Kathryn Coker, Esters Wine Shop & Bar Co-Owner and Rustic Canyon Family of Restaurants Wine Director.

Comté, Seignemartin, France

This alpine cow’s milk cheese is a more esoteric, complex (and delicious) version of Gruyère. From the Jura region of France, Comté is firm, salty, and savory — just right with briny olives.

Ewephoria, Beemster, Holland

A hard, gouda-like sheep’s milk cheese that is a huge favorite at Esters. It’s nutty, caramel-y and adds just that little bit of sweetness to match the fennel and orange.

Piper’s Pyramid, Capriole, Indiana

This is from one of my favorite domestic creameries. Slightly sweet and buttery, with a bloomy rind, Piper’s Pyramid is such an elegant goat cheese. Its creamy texture and layer of sweet paprika pair perfectly with the olive's orange rind marinade.

Winter Salad

This early course brightens any cold night.

Foie Gras Mousse (optional)

1 lobe grade A Foie Gras (available at specialty and gourmet foods shops)
¼ cup cognac
¼ cup heavy cream
Salt and ground black pepper, to taste
4 ounces fine grinded ginger bread

In a food processor add the foie gras at room temperature and purée until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the gingerbread. Fill into a piping bag and store for later in fridge. Before using tak

Source: https://www.cowboysindians.com/2017/11/cis-holiday-spread/