Seasonal

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.

Serves 4 to 6

While it’s not exactly certain who Jansson was (some say an opera singer from the 19th C and others a film character) the English translation of the name of this Swedish is “Jansson’s temptation.” Whoever he was, this creamy potato dish, particularly popular at Christmas, could surely tempt anyone at the holidays or any time.

INGREDIENTS

• 2 pounds (0.9 kg) potatoes, peeled and cut into thin matchsticks or shredded
• 2 onions, peeled and thinly sliced
• salt and white pepper to taste
• 4 tablespoons (56 g) unsalted butter, plus some for buttering the casserole
• 3 ½ ounces (100 g) Swedish sprats in oil (or rinsed anchovies), chopped
• 2 cups (480 ml) heavy cream
• ½ cup (60 g) bread crumbs, toasted or packaged

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 185F/85C.
2. Season the potatoes with the salt and pepper, put them into a cooking pouch, and vacuum seal.
3. Season the onions with the salt and pepper, put them into a cooking pouch, and vacuum seal.
4. Submerge the pouches in the water oven to cook for 45 minutes to 1 hour.
5. Remove the pouches and finish. (You can prepare to this point up to 2 or 3 days in advance. If not proceeding with the recipe right away, quick chill the pouches, submerged in ice water (half ice half water) for 15 to 20 minutes and refrigerate.)
6. To finish, preheat the traditional oven to 375F/190C.
7. Generously grease a casserole dish with butter. Spread about one-third of the cooked potatoes evenly over the bottom of the dish, followed by half the onions and half the sprats. Dot with butter and pour on half cream. Repeat with another third of the potatoes, the remaining onions and sprats, and dot with butter and the remaining cream. Top with the remaining potatoes. Sprinkle the breadcrumbs over the top and dot with butter.
8. Put the casserole onto a baking sheet or foil (to catch liquid) and into the oven to heat through and brown, about 25 to 30 minutes.
9. Serve.

Adapted from a recipe by SousVide Supreme Culinary Specialist, Madeline Fiore

INGREDIENTS

• ¼ cup plus 2 teaspoons (70 ml) coconut oil, melted, divided use
• 1 ¼ cups (300 ml) coconut milk
• ¼ cup (60 ml) water
• ½ cup (96 grams) sugar
• 1/8 teaspoon (0.6 ml) sea salt
• ½ teaspoon (2.5 ml) almond extract
• ¼ teaspoon (1.25 ml) vanilla extract
• 8 ounces (227 grams) sweet rice flour
• ½ teaspoon (2.5 ml) baking powder
• ¼ teaspoon (1.25 ml) baking soda
• 1 banana leaf (available at Latino and Asian markets), optional*

For topping
2 tablespoons (28 g) butter, melted
2 tablespoons (30 ml) granulated sugar
1/2 cup (37 g) sweetened shredded coconut

DIRECTIONS

1. Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
2. To properly fill the water bath to the correct level for baking:
   1. Fill the cake pan with water.
   2. Set the pan onto the perforated rack in the water bath.
   3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the cake pan.
   4. Remove the cake pan, empty into sink, dry well.
3. Rinse the banana leaf, pat it dry, and cut it into a round about 1 inch (2.5 cm) larger on all sides than a 9-inch (23 cm) loaf pan. Oil the banana leaf and fit it into the pan with the edges coming up the sides of the pan. Set aside.
4. Preheat the SousVide Supreme to 195F/90.5C.
5. In a large bowl whisk together the coconut milk, water, sugar, remaining coconut oil, salt and extracts.
6. In a small bowl whisk together the rice flour, baking powder and baking soda.
7. Stir the rice flour mixture into the coconut milk mixture until smooth and thick.
8. Pour the batter into prepared cake pan, cover with foil, and poke several tiny holes in the foil.
9. Cook in water bath for 1 ½ hours.
10. Remove the cake from water bath and let cool to room temperature for least one hour.
11. To finish,
    1. Heat the oven broiler to high heat.
    2. Remove the cake from the pan.
    3. Brush the top of the cake with the melted butter and sprinkle liberally with coconut.
    4. Put the cake on a cookie sheet and under the broiler for 3 to 5 minutes to melt the sugar and brown the edges of the coconut.
    5. Slice and serve warm.

* The banana leaf, though optional, will lend a traditional island flavor to the cake.  You can simply oil the pan or use oiled parchment or a silicon cake liner.

Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 2

Traditional fare for the Italian celebration of the Night of the Seven Fishes.
INGREDIENTS

For the tomato salsa

• 3 plum tomatoes, about 1-¼ cups (200g), sliced
• 1 clove garlic, peeled and crushed
• 1 teaspoon (5ml) olive oil
• 1 teaspoon (5ml) balsamic vinegar
• 1/4 teaspoon (1.2ml) smoked paprika
• Salt and pepper, to taste

For the olive and peppers

• 1 small onion, peeled and diced
• 1/3 cup (50g) sliced black olives
• 1 teaspoon (5ml) finely chopped fresh rosemary
• 1/3 cup (40g) chopped roasted red peppers (jarred is fine)
• Pinch red pepper flakes
• Salt and pepper, to taste

For the fish

• 2 (5 to 6 ounce/140 to 170g) skinless halibut or cod fillets (or any white firm fish)
• 3 tablespoons (45ml) olive oil
• Parsley sprigs (garnish)
• 1/2 lemon, for zest only (garnish)

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 181F/83C.
2. Put the tomatoes, garlic and olive oil into a small  cooking pouch and vacuum seal.
3. Submerge the pouch in the water bath to cook for 45 minutes
4. Remove from the water bath, and pour the contents into a blender, along with the vinegar and smoked paprika.
5. Blend until smooth; season to taste with salt and pepper.
6. Reduce the temperature of the SousVide Supreme to 132F/56C. You can hasten the drop in temperature by adding ice-cubes.
7. Meanwhile, on the traditional stovetop, heat the olive oil in a skillet over a medium to high heat.
8. Add the diced onions and sauté for about three minutes until golden and translucent.
9. Add the olives, rosemary, and red peppers and continue to cook over a medium heat for another 4 t0 6 minutes.
10. Season with salt and pepper, to taste. Take off the heat.
11. Put the fish, olive oil, salt and pepper into a large zip-closure cooking pouch. Use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
12. Submerge the pouch in the water bath and allow to cook for 20 minutes.
13. To serve, spoon some of the tomato salsa onto a serving dish, place the cooked fish on top of the salsa, and spoon the onion and olive mixture over the fish.
14. Garnish with lemon zest and fresh parsley.

Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore

Ingredients

• 2 cups (340 g) hazelnuts, dry roasted, skinned, and chopped
• 2 cups (450 g) candied fruit
• ¼ teaspoon (1.25 ml) ground cloves
• ¼ teaspoon (1.25 ml) ground nutmeg
• ½ teaspoon (2.5 ml) ground cinnamon
• ¾ cup (95 g) all-purpose flour
• ¼ teaspoon (1.25 ml) sea salt
• 2/3 cup (126 g) sugar
• 2/3 cup (160 ml) honey
• 2 tablespoons (28 g) butter
• 2 tablespoons (32 g) powdered sugar

Directions

1. Elevate the bottom, perforated rack of the SousVide Supreme water oven on a non-rusting baking rack and fill the water to at least the fill line.
2. To properly fill the water bath to the correct level:
   1. Fill a 9 x 5-inch (23 x 13 cm) loaf pan with water.
   2. Set the pan onto the perforated rack in the water bath.
   3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the loaf pan.
   4. Remove the loaf pan, empty, dry well and grease with a nub of butter and line with parchment paper. Set aside.
3. Preheat the water oven to 210F/98C.
4. In a large bowl, stir together the chopped hazelnuts, candied fruit, spices, flour, and salt.
5. In a small saucepan stir together the sugar, honey, and butter and over medium heat, bring the mixture to a boil. Using a candy thermometer, boil the syrup, stirring frequently until it reaches 245F/118C, about 2 minutes once the syrup starts to boil.
6. Immediately pour the boiling syrup over the nut and fruit mixture. Stir quickly to combine and pour into the prepared pan. Smoothing the top with buttered hands or a spatula. (The mixture cools fairly fast so you can work with your hands if you prefer; work quickly as the mixture will start to stiffen.)
7. Gently lower the loaf pan into the water oven and tent with a piece of aluminum foil to prevent condensation from dripping into the batter.
8. Bake the cake for approximately 45 minutes; it won’t seem firm, but will set as it cools.
9. Let cool on a wire rack for at least 45 minutes, loosen the edges with a butter knife. Turn it out onto a plate, making the bottom now the top.
10. Sprinkle the top heavily with powdered sugar, patting in gently. Let cool completely before wrapping. The panforte can be stored at room temperature for a month.
11. To serve, thinly slice into small wedges.

Serves 6 to 8

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

INGREDIENTS

• 4 Duck Legs Confit, cooked
• 1 large potato, peeled and diced
• 1 onion, peeled and diced
• 1 carrot, peeled and diced
• 1 stalk celery, trimmed and diced
• 4 sprigs thyme
• salt and pepper to taste
• 2 tablespoons duck fat or lard
• Prepared pie dough for a 2-crust pie
• 1 egg
• 1 tablespoon (15 ml) water or milk

DIRECTIONS

1. Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* for up to several days.
2. Fill and preheat the sous vide supreme to 185F/85C.
3. Season the diced vegetables with salt and pepper and put them into a cooking pouch along with the thyme and the duck fat; vacuum seal the pouch.
4. Submerge in the water oven to cook for 45 minutes to 1 hour.
5. Remove the pouch and strain the accumulated liquid into a saucepan.
6. Open the duck leg pouches and strain the accumulated liquid into the same saucepan.
7. Over medium heat, reduce the pouch liquid by two thirds.
8. Meanwhile, preheat the traditional oven to 350F/175C.
9. Prepare the pie tin by putting the bottom crust in place.
10. Remove the skin from the duck legs and pull the meat apart into bite-sized pieces. Discard skin and bones or reserve for some other use.
11. In the bottom crust, alternate layers of the cooked duck with cooked vegetables.
12. Pour the reduced pouch liquid over the meat and vegetables and top with the second crust.
13. Cut several vent holes in the top crust of the pie; decorate the top crust with leftover crust bits cut into shapes, if you desire.
14. Beat the egg with a tablespoon of water or milk.
15. Brush the top with beaten egg mixture
16. Bake for approximately 20 to 25 minutes until the crust is golden and the filling bubbly.
17. Remove from the oven, let stand for 10 minutes, then slice and serve.

Recipe courtesy of Quinn Rudee; Wagyu courtesy of Lone Mountain Wagyu. 
Serves 2 (multiplies easily, but keep filets 2 to a pouch in a single layer)

INGREDIENTS

• 2 Wagyu (or other quality beef) tenderloin filets about 2-inches (5 cm) thick
• salt and pepper to taste
• 2 sprigs fresh rosemary, divided use
• 1 recipe sous vide cooked Green Beans with Bacon (in their pouch)
• 1 tablespoon (15 ml) high-smoke point vegetable oil
• 2 tablespoons (28 g) unsalted butter

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 130F/54.5 C.
2. Season the filets with salt and pepper and put them into a small (quart/0.9 liter) cooking pouch. Add a sprig of rosemary to the pouch and vacuum seal.
3. Submerge in the water oven to cook for at least 2 1/2 hours and up to 4 hours.
4. In the last 30 minutes of cooking time, add the pouch of cooked green beans to the water oven to reheat.
5. Remove the fillets, pat dry with paper towels.
6. On the stovetop, in a skillet over high heat, add the vegetable oil and when very hot, sear the filets on one side for a minute, then flip them and add the butter and remaining sprig of rosemary to the pan. Baste the meat with the butter for another minute for form a mahogany crust on both sides.  Roll the edges of the filet in the hot skillet if you like to brown them.
7. 7. Serve with the green beans.

Serves 8

INGREDIENTS

• 1 boneless leg of lamb
• 4 tablespoons (60 ml) lard (traditional – use olive oil, if preferred)
• 6 cloves roasted garlic, minced (or 1 teaspoon/5 ml garlic powder)
• Salt, to taste
• Ground black pepper to taste
• 4 sprigs fresh rosemary, finely chopped
• 2 teaspoons (10 g) smoked Spanish paprika
• 1 teaspoon (5 g) ground coriander
• 1 lemon

INSTRUCTIONS

1. Fill and pre-heat the SousVide Supreme water oven to 131F/55C.
2. Season the leg of lamb all over with salt and pepper to taste.
3. In a small bowl, mix the garlic, rosemary, paprika and coriander with the softened lard.
4. Put the seasoned lamb into a large (gallon/3.8 liter) cooking pouch with half the lard mixture and vacuum seal. Reserve (refrigerate) the remaining lard mixture for the sear step before serving.
5. Submerge the lamb in the water oven to  cook for 8 hours (or up to 12).
6. When ready to finish and serve, heat the traditional oven broiler to high heat.
7. Melt the reserved lard mixture in the microwave or in a pan.
8. Remove the lamb from the pouch and  pat dry with paper towels (kitchen paper).
9. Pour the melted lard mixture over the lamb and sear under the broiler to form nice crust.
10. Remove from the oven, douse with the juice of the lemon, tent with foil, and let rest for 5 minutes.
11. Slice against the grain and enjoy!

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

Serves 6

INGREDIENTS For the masa (dough)

• 3 cups (500 g) masa harin
• 1/2 cup (120 ml) lard or rendered bacon fat, very cold and firm
• 1-1/2 teaspoons (7.5 ml) salt
• 1/4 cup (60 ml) naranja agria (sour orange juice)*
• 2 cups (480 ml) chicken stock

For the filling

• 1-1/2 pounds (680 g) pork butt, diced
• Salt and pepper, to taste
• 1/2 cup (100 g) uncooked rice
• 4 red potatoes, sliced into thin rounds
• 1 small onion, peeled and sliced into thin rounds
• 1 bell pepper, stemmed, cored, and sliced into thin rounds
• 2 small (Roma) tomatoes, stemmed and sliced into thin rounds
• 1/2 bunch fresh mint

For assembly

• 6 banana leaves**
• Twine

* You can substitute the juice of one orange and two limes for sour orange juice. **Banana Leaves are available from Latin and Asian markets or alternatively you can use corn shucks (as in Mexico) or even aluminum foil to wrap.) DIRECTIONS

1. Fill and preheat the water oven to 134F/56.5C.
2. Season the pork generously with salt and pepper and put it in a single layer into a cooking pouch; vacuum seal the pouch.
3. Submerge in the water oven to cook for at least 1 hour.
4. Remove the pouch and quick chill, submerged in ice water until ready to assemble the tamales. (This step can be done a day or two in advance; if waiting longer than 30 minutes to assemble, refrigerate until ready to use.)
5. Raise the temperature of the water oven to 176F/80C.
6. Put the rice into a small bowl and cover with warm water for 30 minutes. Set aside for assembly.

Make the masa

1. In a food processor put the masa harina and salt; add the cold lard and pulse to a mealy consistency. (Alternatively, put the dry ingredients into a bowl, cut the lard in in with a pastry knife, and mix in wet ingredients with a hand mixer.)
2. With the motor on low, slowly add the sour orange juice and then enough chicken broth to make a soft, moist dough of a consistency a bit stiffer than mashed potatoes.
3. Increase the speed to medium high and process/beat for 2 to 3 minutes to put make a fluffier masa. Cover and set aside to rest for at least 30 minutes.

Assemble the nacatamales

1. Remove the hard spine from the banana leaves and cut each one into a 10×10 ­inch square.
2. Drain the rice.
3. Gather the filling ingredients: rice, masa, pork, and vegetables to make an assembly line.
4. Lay out a banana leaf with the smooth side up.
5. Put 1/2 cup of the masa down the middle of the banana leaf and, using wetted hands, spread it out a little, leaving a clear margin of leaf all around.
6. Put about 1/4 cup (60 ml volume) of the pork on top of the masa and sprinkle 1 tablespoon (15 ml volume) of the rice over the pork.
7. Lay 1 or 2 slices of potato on top of the pork, then 1 or 2 pieces of onion, 1 or 2 pieces of pepper and finally a slice of tomato. Top it all off with a few mint leaves.
8. Fold the top edge of the banana leaf down over the filling. Bring the bottom edge of the banana leaf up over this. Then fold in both sides to make a rectangular packet.
9. Tie the packets with twine, like a present (which after all they are!)

Cooking the nacatamales

1. Put the packets in a single layer (2 or 3 at a time) into small cooking pouches and vacuum seal on Gentle speed; force the seal to interrupt the vacuum if needed to avoid crushing the packets.
2. Submerge the pouches in the water oven to cook for 3 (to up to 6) hours.
3. Remove the cooked packets from the pouches and serve, letting your guests open the packets, themselves, at the table.

Photo credit: Sven Wolter

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.

INGREDIENTS

• 4 pears, peeled, cored, and sliced
• 8 to 10 apricots, pitted and halved
• 4 plums, pitted and quartered or sliced
• 24 cherries, pitted and halved
• 1 cup (192 g) castor sugar
• 1 cinnamon stick, broken into pieces
• 2 star anise pods
• 3/4 cup (180 ml) rum, white or dark

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 180F/82C.
2. Put the fruit into a large (gallon/3.8 liter) zip closure cooking pouch. Add the sugar, close the seal, and shake to disperse the sugar.
3. Add cinnamon, star anise, and rum to the pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge the pouch in the water bath and cook for 45 minutes to 1 hour.
5. Remove from the water bath and immediately submerge in an ice bath (half ice/half water) to stop the fruit from continuing to cook.
6. Refrigerate in the pouch for up to a week.
7. Serve the fruit on its own or over vanilla ice cream.

You can also strain the delicious pouch liquor, which makes a lovely cordial or add an ounce (30 ml) of it to a glass of champagne for a Rumtopf cocktail.

Serves 4 (doubles easily – cook in multiple pouches)
INGREDIENTS

• 1 turkey breast half, deboned, skin on
• 2 cups (480 ml) water
• 4 tablespoons (60 ml) kosher salt
• 10 black peppercorns
• Freshly ground black pepper
• 4 leaves fresh sage
• 3 tablespoons (42 g) unsalted butter, divided use
• 2 cloves roasted garlic, finely minced
• 1 tablespoon (15 ml) extra virgin olive oil

DIRECTIONS

1. In a large (gallon) zip closure bag, mix the water and kosher salt until dissolved.  Add the peppercorns and turkey breast, zip the seal, and refrigerate for at least 4 hours to brine.
2. Fill and preheat the SousVide Supreme water oven to 146F/62.5C.
3. Remove the turkey from the brine, rinse, and pat dry. Discard brine.
4. Season the turkey breast on all sides with black pepper.
5. Put the breast into a cooking pouch and add the garlic, sage leaves, and 2 tablespoons (28 g) of the butter.
6. Vacuum seal the pouch and submerge it in the water oven to cook for 3 to 4 hours.
7. Remove the turkey breast from the pouch and pat dry with paper towels. (Reserve the pouch juices to make a sauce or gravy, if desired.)
8. To finish:
   1. Heat the oven broiler to high heat.
   2. Melt the remaining tablespoon of butter and brush the surface of the turkey with it.
   3. Sear the turkey breast under the broiler for about 5 minutes until the skin is brown and crisp.
9. Remove from the oven and keep warm under a tent of foil.
10. Slice and serve with Cranberry Sauce.