We asked our talented chefs to share their favorite festive holiday recipes and they delivered! Here are a few that are sure to knock some socks off at your next holiday gathering.
MANGO-CURRY SHRIMP SALAD IN WONTON CUPS- Chef Mimi Mostofi, Chicago
12 wonton wrappers (from one 12-ounce package), each cut into 4 squares
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
3/4 teaspoon Thai green curry paste*
12 ounces peeled cooked medium shrimp, coarsely chopped
Fresh cilantro leaves
Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
*Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
CRANBERRY BRIE BITES- Chef Elana Green, Chicago
Fresh Cranberry Sauce:
1 bag cranberries
1 navel orange, zest and juice
1 c. water
¼ tsp ground cloves
1/4 c. honey
12-16 oz Double cream brie
1 box puff pastry sheets
Combine ingredients for cranberry sauce in a medium sauce pan and bring to a boil over medium high heat. Lower heat and simmer for 15 minutes, stirring occasionally. Cool completely.
Meanwhile, cut the Brie into pieces slightly smaller than a mini cupcake tin. Cut puff pastry in circles using a mason jar and place the circles into a mini cupcake tin. Bake at 375 degrees for 6 minutes. Remove from the oven, put the brie pieces inside the puff pastry and bake an additional 8 to 10 minutes, or until golden. Top with one teaspoon of the cranberry sauce and serve.
CLASSIC EGG NOG- Chef Jacob Wright, Kansas City
4 cups milk
5 whole cloves
2½ teaspoon vanilla extract, divided
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups half and half
½ teaspoon ground nutmeg
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour.
Stir in rum, cream, 2 teaspoons vanilla, and nutmeg. Refrigerate overnight before serving.