Who’s ready for some holiday menu inspiration? In this episode of The Chef’s Pantry, Anna teams up with KAM Appliances and gives their Thermador Kitchen a test drive, just in time for the holidays. Anna starts her seasonal spread with the help of the induction cooktop giving us her chef tips on how to use it, making her holiday sipper a New England apple glögg, you can enjoy it as is, or for a kick add your favorite spicy spirit to give it some oomph. She walks the fall flavor profile into the next dish; melt in your mouth, apple cider braised short ribs. They are fall-off-the-bone and pair well with her smoked gouda polenta. Lastly, she wraps things up with something sweet; a show-stopping chocolate bark perfect for a holiday dessert bar or gifting. And who knows, maybe Anna’s recipes will become a new holiday tradition for your family.
Option 1
INGREDIENTS:
- 16 oz white chocolate, chopped
- ⅔ cup pistachios, shelled and coarsely chopped
- ⅔ cup freeze dried raspberries
- 1 TBS cardamom powder
Option 2
INGREDIENTS:
- 16 oz good quality chocolate, like Valrhona, chopped
- ⅔ cup freeze dried blueberries
- ½ cup muesli or granola
- 1 TBS Maldon Salt
PREPARATION:
- Prepare a baking sheet lined with parchment paper
- In a heavy bottom pot, melt chocolate, stirring gently and continuously.
- Carefully pour onto the parchment lined baking sheet. Use a silicon spatula to spread ¼” thick.
- Sprinkle with your preferred toppings.
- Place in the refrigerator for 1 hour.
- Remove and chop into large pieces with a sharp knife.
- Keep chilled or at room temperature in an airtight container.
