Russian Christmas Devilled Eggs
Makes 24 halves

INGREDIENTS

• 12 sous vide cooked hardboiled eggs
• 1 tablespoon Worcestershire sauce
• 3 tablespoons homemade macadamia nut oil or avocado oil mayonnaise
• 2 tablespoons capers, drained, rinsed, and chopped3 tablespoons finely chopped flat leaf parsley
• Sea salt and ground black pepper, to taste

For garnish

• 1 tablespoon ground paprika, if desired
• 3-4 tablespoons salmon roe or caviar

DIRECTIONS

1. Peel the eggs, halve them and remove the yolks.
2. In a bowl, mash the yolks with the Worcestershire sauce and mayonnaise; add the remaining ingredients and mix to combine.
3. Spoon the yolk mixture into hollow of the whites, mounding it up. Sprinkle the tops lightly with paprika and garnish with the roe or caviar.
4. Serve, or cover tightly and refrigerate for up to a day; bring back to room temperature before serving.

Voulez-vous sous vide avec moi, ce soir?

That’s the question of the night for those who want to whip up a romantic Valentine’s Day dinner on this day of love, as the SousVide Supreme  takes center stage as one of the hottest Valentine’s Day gifts for foodies.

To help plan the perfect day, SousVide Supreme compiled the following sous vide Valentine’s Day menu including Rosemary Beef Rib Roast, Sage Carrots, Strawberries & Cream and a Raspberry-Infused Cocktail.

GET THE WHOLE PACKAGE!

Beef Rib Roast

Serves 2 to 4

Ingredients:

• 1-2 pounds (0.45 kg to 0.91 kg) boneless beef rib roast
• 1 tablespoon (15 ml) fresh minced garlic
• 1 teaspoon (5 ml) coarse (kosher) salt
• Freshly ground black pepper to taste
• 2 sprigs fresh rosemary, stripped of leaves, and leaves finely chopped
• 1 tablespoon (15 ml) extra virgin olive oil
• 2 tablespoons (28 g) clarified butter, melted

Instructions: 

1. Fill and preheat the SousVide Supreme to 134F/56C.
2. Mix the garlic, salt, pepper, and rosemary together and sprinkle the mixture evenly over the surface of the meat. Drizzle the olive oil over the surface.
3. Put the roast into a large (gallon/3.8 liter) food-grade cooking pouch and vacuum seal.
4. Fully submerge the pouch in the water oven and cook for 8 to 10 hours.
5. Before serving, remove the roast from the pouch, pat dry; adjust seasoning with additional salt and pepper, if desired
6. Sear the meat to caramelize the surface, either in the clarified butter in a very hot skillet or by brushing the surface with the clarified butter and searing under the broiler or with a kitchen torch.
7. Slice and serve.
   

   Carrots with Sage

   Serves 4
   Ingredients:

   • 16 baby carrots, peeled and washed
   • ¼ cup (2 ounces/57 g) butter
   • 1 tablespoon (15 ml) rendered bacon fat
   • 6 fresh sage leaves
   • 1½ teaspoon (7.5 g) kosher salt

Instructions: 

1. Fill and preheat the SousVide Supreme™ to 185F / 85C
2. In a small skillet over medium heat, melt the butter, bacon fat.
3. Add the sage leaves and sauté for 5 minutes; stir in the salt and cook an additional 5 minutes.  Remove the sage leaves.
4. Toss the carrots in the seasoned butter, put them into a cooking pouch in a even layer, pour in any residual melted butter, and vacuum seal.
5. Submerge the pouch in the water oven and cook for 1 hour.
6. Remove from the pouch and serve.

Sous Vide Strawberries & Cream

Serves 2 to 4

Ingredients: 

• 2 cups (0.3 kg) sliced strawberries
• 2 tablespoons (25 grams) superfine sugar (preferably) or granular sugar
• 1/4 cup (60 ml) champagne or sparkling wine
• fresh mint leaves, for garnish
• whipped cream, for garnish

Instructions: 

1. Preheat SousVide Supreme to 185F/85C.
2. Remove the green leafy stem from the top of the strawberry and cut the berries into quarters, lengthwise, from stem end to tip.
3. In a medium bowl, toss the berries with the sugar to thoroughly coat them.
4. Put the berries and champagne into a large (gallon/3.8 liter) cooking pouch, spreading out evenly to fill the pouch
5. Evacuate as much air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids with a suction vacuum sealer.)
6. Submerge the pouch in the water bath, using the universal pouch rack to keep the strawberries below the water surface, and cook for 15 minutes.
7. To serve, fill a martini glass or dessert dish two-thirds full with berries and top with a dollop of fresh whipped cream and a sprig of fresh mint.

 Let the romance begin!

Makes 1 Cocktail

3 ounces pomegranate juice
1 ounce Limoncello
1 ½ ounces vodka
Ice
Optional lemon twist for garnish

DIRECTIONS
1. Put the pomegranate juice, Limoncello, and vodka into a cocktail shaker over ice.
2. Cover and shake well.
3. Strain into a chilled martini glass. Garnish with lemon twist, if desired.

(or Caramel, made simple)
from Sous Vide Barbecue (Paradox Press 2011)
Makes about 12 ounces (360 ml)

INGREDIENTS

• 1 can (12 ounces/360 ml) sweetened condensed milk

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Pour and scrape the contents of the can of sweetened condensed milk into a small (quart/0.9 liter) zip-closure cooking pouch. (If making multiples, put only one can per pouch.)
3. Use Archimedes’ Principle (displacement principle) to remove the air and zip the pouch closed.
4. Submerge the pouch(es) in the water oven to cook for 13 hours.
5. Remove the pouches from the water bath and submerge them for 30 minutes in an ice water bath to quick chill them. Store in refrigerator for up to 6 weeks, unopened.

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!

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

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!

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 delectable delights enjoyed around the world. Just click on the names for the full sous vide recipe. Happy cooking!

Nacatamales

Traditional Honduran and Nicaraguan meat and vegetable­-filled tamales served on Christmas morning.

Cordero Asado

In this traditional Spanish Christmas dish, lamb is cooked on its own juice and normally served with baked potatoes and onions.

Tourtiere Meat Pie

When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime.

Ponche Crema

 Venezuelan Ponche Crema is a sweet, creamy, delicious traditional holiday drink! It is Venezuela’s version of an eggnog.

Jansson’s Frestelse

The English translation of the name of this Swedish is “Jansson’s temptation.” Whoever Jansson was, this creamy potato dish, particularly popular at Christmas, could surely tempt anyone at the holidays or any time.

Oil Poached Fish

Traditional fare for the Italian celebration of the Night of the Seven Fishes. Redolent of spices, tomatoes, olives, and herbs the sauce turns simple white fish into worthy celebration fare.

  Panforte

A traditional chewy Italian dessert containing fruits and nuts. It is similar to a florentine but much thicker, or a little like a lebkuchen. Known throughout all Italy, it is a Christmas tradition associated most especially with the province of Siena.

Lanttulaatikko

Lanttulaatikko or kålrotslåda is a swede (rutabaga) casserole that is a traditional Christmas dish in Finland. It is usually served with other casseroles at the Christmas table as a side dish to ham, fish, or other meats.

Rumtopf

A German Christmas tradition, usually requiring months of layered additions to preserve the fruit as it comes in season. Almost any fruit will work, but avoid dark berries, which stain the lighter fruits; kiwis or bananas, which are too soft and go mushy; and citrus fruits, which tend to make the batch too sour.

Bibingka Especial

This sweet coconut cake with tasty toppings is popular in the Philippines during the Christmas holiday season and is eaten after Midnight Mass on Christmas Day.

Sorrel Punch

Sorrel (hibiscus flower) punch can be found throughout the Caribbean and in many Latin American countries, but this tart and spicy concoction is particularly popular in Jamaica as a Christmas cocktail.

Champurrado

Also called chocolate atole, this festive drink is made by dissolving Mexican chocolate, cane sugar, and cinnamon in a thick and smooth mixture of corn flour, milk and water to make hot chocolate south of the Border style. Especially popular at Christmas time.

 Christmas Pudding

Sometimes called ‘plum pudding’ this sweet, dried-fruit pudding is traditionally served as part of Christmas feast in Britain and other countries to which the tradition has been exported. With its origins in medieval England, early recipes use of dried fruit, suet, breadcrumbs, flour, eggs and spices, along with liquid such as milk or fortified wine.

Merry Christmas, from the SousVide Supreme family to yours!

Makes 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.

Serves 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.

Courtesy of SousVide Supreme Culinary Profession, Madeline Fiore

INGREDIENTS

• 4 cups (0.9 liter) boiling water or scalded milk
• ½ cup (85 g) cornmeal
• ¼ cup (60 ml) brown sugar
• ½ teaspoon (2.5 ml) ground cinnamon
• 1/8 teaspoon (0.625 ml) sea salt
• ¾ teaspoon (3.75 ml) pure vanilla extract
• 3 ounces (85 g) bittersweet chocolate, chopped

DIRECTIONS

1. 1. Fill and preheat the water oven to 210F/98C.
2. In a zip-closure cooking pouch, whisk together the hot water or milk, cornmeal, sugar and salt.
3. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal; submerge the pouch in the water oven to cook for at least 10 minutes.
4. Remove the pouch from the water oven and whisk in the vanilla and chocolate.
5. Pour into mugs and serve hot.

Courtesy of SousVide Supreme Culinary Professional, Sophie
Serves 2 -4

INGREDIENTS

• 3 cups (350 g) diced rutabagas/Swedes or turnips
• 1 tablespoon (30 ml) molasses or treacle
• ½ teaspoon (2.5ml) ground ginger
• ¼ teaspoon (1.25 ml) ground nutmeg
• 1 egg, beaten
• Salt and pepper, to taste
• ¼ cup (60ml) cream
• ¼ cup (15g) breadcrumbs
• 1 tablespoons (15ml) butter

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 185 F/85 C.
2. Put the diced rutabagas, treacle, ginger and nutmeg into a large food-grade cooking pouch and vacuum seal the pouch.
3. Submerge the pouch in the water bath to cook for 1 hour.  (You can do this up to a couple of days in advance.  If delaying finishing, quick chill the pouch, submerged in ice water, for 20 minutes and refrigerate.)
4. Position a baking rack into the water oven and arrange ramekins/ small serving dishes in the water oven, fill them with water, and add enough water to the bath so it reaches half way up the ramekins.
5. Remove and dry the ramekins/serving dishes and butter them inside.
6. Set the water oven to 185F/85 C.
7. Divide the rutabaga mixture among the ramekins/serving dishes. Cover or tent foil over the ramekins to avoid condensation.
8. Carefully put the ramekins onto the baking rack in the water bath and let cook for one hour. (This step, too, can be done in advance; let he dish cool and refrigerate for up to a day before proceeding.)
9. When ready to finish, scatter the remaining breadcrumbs on top of the dishes and dot with the butter.
10. Heat the broiler to high heat and brown the tops of the lanttulaatikko (about 5 minutes) to a golden color.
11. Serve as a festive side dish at Christmas.

Makes about 1 ½ quarts (1.4 liters)

INGREDIENTS

• 2 cups (70 g) dried sorrel (hibiscus flowers)
• ¼ cup (57 g) fresh minced ginger root
• 1 tablespoon (7 g) whole allspice berries
• 1 cup (190 g) castor sugar
• 4 cups (0.9 liters) water

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
3. Submerge the pouch in the water oven to cook for 30 minutes.
4. Remove and quick chill, submerged in ice water (half ice/half water) for 20 minutes. Strain the infusion into a clean bottle and refrigerate. Discard solids.
5. Serve chilled, over ice, garnished with fresh mint as a refreshing non-alcoholic holiday libation or use as the base for an adult holiday cocktail (recipes below.)

Sorrel (Hibiscus) Rum Cocktail
Makes 1 cocktail

INGREDIENTS

• 4 ounces Sorrel Punch (above)
• 2 ounces white rum
• Ice
• Mint leaves, orange twist, or fresh cranberries for garnish

INSTRUCTIONS

1. Put the punch, rum, and ice into a shaker and shake until well chilled.
2. Strain over fresh ice into a rocks glass or serve up (neat) in a stem.
3. Garnish with mint or an orange twist or for a holiday feel, a skewer of fresh cranberries.

Sorrel (Hibiscus) Champagne Cocktail
Makes 1 cocktail

INGREDIENTS

• 2 ounces Sorrel Punch
• 4 or 5 drops orange bitters
• 3 to 4 ounces champagne

DIRECTIONS

1. Put the punch into a champagne flute, add the bitters, and top with chilled champagne.
2. Garnish with a twist of orange or drop in a fresh cranberry.