Holiday & Christmas

Cranberry Lime Infused Tequila

INGREDIENTS

  • 1 fifth (750 ml) tequila blanco
  • 1 cup (100 g) fresh cranberries, halved
  • 4 limes for zest (keep in a zip bag for juicing later)

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 153F/67C.
  2. Put the tequila, cranberries, and lime zest into a large (gallone/3.8 liter zip closure cooking pouch) and use the displacement method (Arthimedes Principle) to remove the air and zip the seal
  3. Submerge the pouch in the water oven to cook for 2 hours.
  4. Remove and open the pouch, strain the infused tequila into clean stoppered bottle, and chill.

Great for making holiday cocktails, including our Cranberry Margarita!

 

Coffee-Infused Light Rum Cordial

coffee beansMakes about 1 quart (0.9 liters)

INGREDIENTS

  • 1 bottle (750 ml) gold rum
  • 6 tablespoons (90 ml) whole dark roast coffee beans
  • 1 1/2 cups (360 ml) simple syrup

INSTRUCTIONS

  1. Fill and preheat the water oven to 135F/57C.
  2. Put the rum and coffee beans into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the pouch closed.
  3. Submerge the pouch in the water oven and cook for 30 minutes. The contents must be completely submerged to ensure even cooking.
  4. Remove the pouch and submerge it in an ice water bath (half ice, half water) for 20 to 30 minutes to quick-chill the contents.
  5. Strain the infused rum through a fine mesh sieve into a large bowl and discard the beans.
  6. Add the simple syrup to the rum and mix well.
  7. Pour the cordial into two or more clean bottles, label, date, and store, tightly capped, in the refrigerator for up to six weeks.

Holly Jolly cocktail

Whether enjoyed full octane as a holly jolly cocktail or absent the spirits as a holiday mocktail, this drink is sure to make the crowd berry, berry merry and bright!
Makes 1 cocktail

Holly Jolly cocktail made sous vide with SousVide Supreme

INGREDIENTS

  • 1 ½ ounces (45 ml) spirits (vodka, silver tequila, or white rum)
  • 1 ounce (30 ml) Strawberry-Blueberry Coulis
  • ½ ounce (15 ml) Fresh Ginger Syrup
  • ½ ounce (15 ml) Mint Syrup
  • 1 ounce (30 ml) fresh lime juice
  • 3 ounces (80 ml) sparkling water or club soda
  • Fresh raspberries or blackberries for garnish
  • Fresh mint sprig for garnish

DIRECTIONS

  1. In a shaker with ice, mix the spirits, coulis, ginger and mint syrups, and lime juice and shake well to chill.
  2. Fill a tall glass (Collins glass) with ice and pour the chilled mixture over the ice.  Fill with sparkling water. Stir.
  3. Garnish with berries and mint, if desired.

Delicious as a mocktail, too. Just omit the spirits!

 

 

The Holiday Claus-mo

Elegant and refined, with a tantalizing cranberry twist! Said by elves in the know to be Mrs. Claus’s favorite holiday indulgence!
Makes 1 cocktail

Holiday Claus-Mo Martini made sous vide with SousVide Supreme

INGREDIENTS

  • 2 ounces (60 ml) Cranberry Vodka
  • ½ ounces (15 ml) Citronge, Gran Marnier, or Triple Sec
  • 1 ounce (30 ml) fresh lemon juice
  • Ice
  • Lemon twist for garnish

DIRECTIONS

  1. In a shaker with ice, mix all ingredients except garnish until well and fully chilled.
  2. Strain the cocktail into a stemmed cocktail glass and garnish with the twist.

Hot Buttered Bourbon

Filled with sugar and spice and everything nice (did we mention the bourbon?) Drinking this cocktail is like wrapping yourself up in a cozy cashmere blanket by the fire!
Makes 1 cocktail

Hot Buttered Rum made sous vide with SousVide Supreme
INGREDIENTS

For the Maple Cream
(Made ahead, so plan ahead; it’s enough for 6 or 8 cocktails.)

  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (60 ml) maple syrup

For each cocktail

  • 2 ounces (60 ml) bourbon
  • 3 ounces (90 ml) hot water
  • 1 ounce (30 ml) Ginger Syrup
  • Fresh nutmeg, grated

DIRECTIONS

  1. At least an hour, but up to a day, in advance, make the Maple Cream. In a medium bowl, beat the heavy cream and the maple syrup for a couple of minutes, until about the consistency of soft butter.
  2. Cover the bowl and refrigerate for at least an hour or up to overnight.
  3. When ready to serve, pour the bourbon, hot water, and ginger syrup into a heat-proof glass or mug.
  4. Top with an ounce or two of the Maple Cream and a sprinkling of nutmeg.

Gingerbread Martini

Amid all those the gingerbread houses and gingerbread men, why isn’t there something ginger for the grown ups? This Gingerbread Martini is sure to bring back those warm childhood flavor memories, but with just enough 21-and-up kick to get you going again after a long day of shopping!
Makes 4 cocktails

Gingerbread Martini made sous vide with SousVide Supreme

INGREDIENTS

  • 4 or 5 ginger snaps, finely crushed
  • 4 ounces (120 ml) Ginger Syrup, plus a bit more for rim garnish
  • 4 ounces (120 ml) Coffee-infused Light Rum Cordial
  • 4 ounces (120 ml) Tuaca Vanilla-Citrus Liqueur
  • 3 ounces (80 ml) whipping cream
  • ¼ teaspoon (1.25 ml) ground cinnamon
  • 1/8 teaspoon (0.6 ml) ground cloves
  • 2 cups (480 ml) ice cubes for chilling

DIRECTIONS

  1. Put the crushed ginger snaps onto a plate.
  2. Wet the rims of four stemmed cocktail glasses with a bit of the ginger syrup and dip the rim into the ginger snaps to coat it evenly.
  3. In a pitcher, add all remaining ingredients and mix thoroughly; stir until well chilled.
  4. Strain the cocktail into the four stems and serve!

Cranberry Margarita

Feliz Navidad! Take your cocktail party south of the border and put a little bit of ole! into your Noel! with this holiday twist on a traditional summer favorite.
Makes 4 cocktails

Cranberry Margarita made sous vide with SousVide Supreme

INGREDIENTS

  • 6 ounces (180 ml) Cranberry Lime Infused Tequila
  • 4 ounces (120 ml) fresh lime juice, plus some for rimming glasses
  • 4 ounces (120 ml) cranberry juice
  • 2 ounces (60 ml) orange liqueur, such as Citronge or Triple Sec
  • Lime Sugar-Salt for garnish (recipe follows)
  • 8 to 12 fresh cranberries (or 4 lime zest curls) for garnish

DIRECTIONS

  1. Put the tequila, lime and cranberry juices into a pitcher with ice and stir to chill.
  2. Wet the rim of the glasses with lime juice and dip into a saucer of Lime Sugar-Salt
  3. Fill the glasses with ice and then fill with the cocktail.
  4. Skewer 2 or 3 fresh cranberries on a cocktail spear to garnish, if desired.

Lime Sugar-Salt

INGREDIENTS

  • 1 lime
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt

DIRECTIONS

  1. Remove the zest of the lime with a fine grater.
  2. Mix the zest, sugar, and salt together and store in a zip closure pouch until needed.

Holiday Whole Turkey

Roast Turkey

Serves 8 or more
INGREDIENTS

  • 1 (10 to 12 pound/ 280 to 340 g) whole turkey*
  • 2 quarts (1.8 liters) water
  • 11 tablespoons (160 g) kosher salt
  • 1 tablespoon (15 ml) whole black peppercorns
  • 1 tablespoon (15 ml) poultry seasoning
  • 6 tablespoons (84 g) butter
  • 3 sprigs fresh sage

DIRECTIONS

  1. Breakdown the turkey*, lifting the double breast off the bone, skin on, and removing the leg quarters from the carcass. Save the carcass to make turkey stock.
  2. In a large pot, dissolve the salt in the water and stir in the peppercorns and poultry seasoning.
  3. Dissolve the salt in the water and stir in the peppercorns and poultry seasoning to make an herbed brine. Submerge the turkey breast and leg quarters in the brine and refrigerate at least 4 hours up to overnight.
  4. Fill and preheat the SousVide Supreme water oven to 146F/63C.
  5. Rinse the turkey breast and leg quarters and pat dry.
  6. Put each leg quarter and the breast into separate large (gallon/3.8 liter) cooking pouches, add 2 tablespoons (28 g) of the butter and a sprig of sage to each pouch and vacuum seal. Refrigerate the leg quarters while you cook the breast.
  7. Submerge the breast pouch in the water oven to cook for at least 4 hours (and up to 6 will not affect textural quality.)
  8. After the breast has cooked, remove the pouch and, if not finishing immediately, quick chill, submerged in ice water (half ice/half water) for at least 1 hour, adding ice as needed.) You may refrigerate the cooked breast for up to 2 days before finishing.
  9. Increase the temperature on the water oven to 176F/80C.
  10. Submerge the leg quarter pouches in the water oven for at least 8 hours (and up to 12 will not affect textural quality.)
  11. Remove from the water oven and, if not finishing right away, quick chill the pouch, submerged in ice water (half ice/half water) and refrigerate for up to 2 days before finishing.

To finish

  1. Fill and preheat the water oven to 146F/63C.
  2. Submerge the turkey breast and leg quarter pouches in the water oven for at least 1 hour to reheat.
  3. Remove the turkey from the pouches, pat dry with paper towels, and brush with the melted herb butter.
  4. Preheat the traditional broiler to high (or use a kitchen torch) to sear the skin of the turkey until golden brown.
  5. Serve the juiciest, most succulent turkey you’ve ever tasted.

*If you prefer, ask your butcher to lift the double breast with skin on and remove the leg quarters for you.  Granted, this doesn’t make the big splashy whole presentation, but the big, golden double breast on a platter is pretty impressive!

Spiced Fig Syrup

Courtesy of Mason Brangwin, The Old Sage, Seattle, WA

Spiced Fig Syrup

INGREDIENTS

  • 2 cups (350 g) roughly chopped dried figs
  • 2 cups (480 ml) water
  • 2 cups (400 g) Demerara sugar
  • 4 cinnamon sticks
  • 6 pods star anise
  • 15 whole cloves
  • 2 bay leaves
  • 1 teaspoon salt

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 144F/ 62C.
  2.  Combine all ingredients in a zip-closure cooking pouch and use the displacement method (Archimedes Principle) to remove the air and zip the seal. (Or seal in a chamber vacuum if you have one.)
  3. Submerge in the water oven and cook at least 3 hours, until sugar dissolves (the longer the better.)
  4. Strain into a clean stoppered bottle and chill. Use the syrup in the Spiced Fig Old Fashioned cocktail, mix it into hot tea for a holiday touch, or even pour over ice cream for a festive treat!

16 Christmas Sous Vide Recipes from Around the World

The celebration of Christmas occurs all over the world and it seems that no matter what the longitude or latitude may be, the occasion always involves feasting. Culinary Christmas traditions vary widely depending on the culture, with favored recipes handed down from generation to generation.

We thought it would be both interesting and illuminating to explore how the holiday is made merrier in various corners of the globe and a boat load of fun to try our hand at preparing the traditional fare of other countries with a modern sous vide twist. We invite you to join us on a Christmas tour of 16 delectable delights enjoyed around the world.

See all 16 Recipes! >

16 Christmas Recipes from Around the World

 

 

 

 

 

 

 

 

 

Lahanadolmathes (Greek Christmas Cabbage Rolls)

Lahanadolmathes Green Pork Stuffed Cabbage RollsMakes 35 to 40 cabbage rolls

The pig harvest coincides with the holiday season in Greece, so pork is plentiful and usually on the holiday table, traditionally as pork and rice stuffed cabbage leaves.

INGREDIENTS

For the rice

  • 1 cup (200 g) Arborio or short-grain rice
  • 1 medium onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 stalks celery, leaves only, chopped
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • 2 cups (480 ml) water or chicken or vegetable broth

For the cabbage rolls

  • 2 Napa cabbages, trimmed, cored, and leaves pulled apart
  • Salt and pepper, as needed
  • 2 pounds (0.9 kg) ground pork
  • 2 eggs, beaten
  • 3 sprigs fresh dill, stripped for leaves tablespoon (15 ml) olive oil

For the Avgolemono Sauce

  • 5 egg yolks
  • ½ cup (120 ml) vegetable broth
  • 7 ounces (210 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) corn starch

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a large (gallon/3.8 liter) zip-closure cooking pouch, combine the rice, onions, carrots, celery leaves, water, salt and pepper. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  3. Submerge in the water oven to cook for 45 minutes.
  4. Meanwhile, on the stovetop, bring a large pot of water to a boil, add 1 teaspoon salt. Add the cabbage leaves and cook for 2 minutes, until they become bright green and softened.
  5. Remove the leaves and chill them in ice water to arrest the cooking. Drain and set aside.
  6. Remove the rice pouch from the water oven and reduce the temperature to 140F/60C. Add ice or cold water to speed the temperature drop.
  7. In a bowl, season the ground pork with salt and pepper. Add the cooked rice, beaten eggs, dill, and olive oil and knead to mix thoroughly.
  8. Form the meat mixture into about 35 to 40 balls.
  9. Lay the softened cabbage leaves out flat and position a ball of the meat mixture into the lower center of each one. Fold the sides of the leaf toward the center over the meat; fold the bottom of the leaf over the meat and then roll to the top. Set aside and repeat with all the leaves.
  10.  Put the rolls in a single layer into one or more large cooking pouches . Using the Gentle/Moist settings of the vacuum sealer to seal the pouch(es).
  11. Submerge the pouch(es) in the water oven to cook for 1 hour.
  12. Meanwhile, prepare the Avgolemono Sauce.
    1. In a pot over medium heat, whisk the eggs with the water.
    2. Whisk in the lemon juice and cornstarch.
    3. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Keep warm. (An easy way to keep the sauce warm is to transfer it to a small zip-closure cooking pouch, remove the air with your hands, zip the seal and put into the water oven while the cabbage rolls are cooking.)
  13. Remove the rolls from the water oven, gently transfer them to a serving platter, and drizzle liberally with the Avgolemono Sauce.

Ponche Crema – Venezuelan Christmas Nog

Ponche_Crema Venezuelan Christmas NogServes 10 to 12

INGREDIENTS

  • 4 eggs, well beaten
  • 2 cups water
  • 1 can (14-ounce/396g) sweetened condensed milk
  • 1 can (12-ounce/354g) evaporated milk
  • 1 can (12-ounce/354g) crème de coco
  • 2 cups (480 ml) white rum
  • 2 or 3 cinnamon sticks
  • ground cinnamon for garnish

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 140F/60C.
  2. In a blender or large mixing bowl, beat the eggs until pale yellow. Add the water, evaporated milk, condensed milk, and crème de coco and mix until well blended.
  3. Pour the mixture into a large (gallon/3.8 liter) zip-closure cooking pouch.
  4. Add the cinnamon sticks and use the displacement method (Archimedes’ Principle) to remove as much air as possible and zip the seal.
  5. Submerge in the water oven to cook for 2 hours.
  6. Remove the pouch from the water oven and quick chill, submerged in ice water (half ice/half water) for at least 30 minutes.
  7. Strain the mixture to remove the cinnamon sticks and any solid bits and store in a clean pouch or covered container in the refrigerator until serving.
  8. To serve, put the egg and cream mixture into a large punch bowl, stir in the rum, and sprinkle cinnamon over the surface. Ladle into individual mugs or glasses for serving.