Twelve Days of Christmas Recipes

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA

On the 1st Day of Christmas, my SousVide Supreme gave to me… a perfectly poached pear for all to see!

Serves 4

INGREDIENTS

• 2 large, red Bartlett pears, rinsed and dried
• 3 ounces (100 grams) raw honey
• ½ fresh vanilla bean, split and scraped
• 4 pods white cardamom, crushed

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 158F/70C.
2. Peel, core, and halve the pears and put them into a cooking pouch with the honey, vanilla, and cardamom.
3. Submerge in the water oven to cook for 30 to 45 minutes, depending on ripeness. They should be past “al dente”.
4. Carefully remove them from the water bath and serve, immediately, with your favorite ice cream or just by themselves.

Courtesy of Culinary Specialist, Madeline Fiore
Serves 4

On the 9th Day of Christmas, my true love gave to me 9 Ladies Dancing, well at least parts of them. Tortellini, the so called belly buttons of Venus, dancing in a savory sous vide brodo.

For pasta fresca, it’s important to have a scale on hand and to use Italian flour, Tipo 00 (milled extra fine). There’s nothing quite as satisfying as making your own fresh pasta!  So now that the SousVide Supreme has done all of the work for you in making a lusciously rich chicken stock, you have a little work cut out for yourself!

INGREDIENTS FOR PASTA FRESCA

• 18 ounces (510 g) Tipo 00 flour
• 5 eggs
• 48 fluid ounces (1.42 l) sous vide chicken stock
• 4 pinches sea salt
• Freshly grated Parmesan cheese, to taste

DIRECTIONS FOR PASTA FRESCA

1. Mound the flour onto on a clean counter top, or in a bowl.
2. Create a well in the middle of the flour and crack the eggs into it.
3. Using a fork, beat the eggs until smooth and gently incorporate all of the flour into the egg mixture.
4. Flour your hands and knead the dough.  If the dough is feeling a bit too sticky then add a bit more flour, if the dough is feeling too dry then run your hands under cold water and knead the dough.
5. Knead for about 5 minutes.  Your aim is for silky and elastic dough, once you’ve reached this lovely consistency, cover the dough with plastic wrap and leave it to rest on the counter for about half an hour while you make your filling.  Recipe below.
6. Using a pasta machine or if you are ambitious using a rolling pin, roll the dough into a thin sheet.  I typically start at the widest setting and work my way down to the second narrowest setting.
7. Cut the dough into approximately 3-inch (7.5 cm) squares.
8. Working quickly, center approximately 1 teaspoon (5 ml) of filling in each square.
9. Fold the squares corner to corner into triangles, then wrap each triangle around your index finger and press the points together, gently pushing the remaining dough backwards.
10. Bring the chicken broth to a boil on the stovetop, drop the tortellini, and cook for 3 to 4 minutes.  Serve in a bowl with hot broth, freshly grated Parmesan cheese, and a sprinkling of sea salt

INGREDIENTS FOR TORTELLINI FILLING

• 2 tablespoons (28 g) butter
• 4 ounces (113 g) ground veal or a mixture of ground chicken and pork
• 2 ounces (57 g) Parmesan cheese, freshly grated
• 4 ounces (113 g) prosciutto, diced
• 2 ounces (28 g) mortadella, diced
• 1 egg
• ½ teaspoon (2.5 ml) freshly grated nutmeg

DIRECTIONS FOR TORTELLINI FILLING

1. On the stovetop, melt the butter in a small pan, add the veal, and cook over medium-high heat, stirring frequently until browned.  Transfer to a bowl.
2. Using a food processor, fitted with the blade attachment, process the prosciutto and mortadella until ground together.
3. Put the prosciutto-mortadella mixture into the bowl with the cooked veal and stir in the remaining ingredients until well mixed.

No water oven? We’ve gotcha covered here!

Courtesy of SousVide Supreme Culinary Specialist, Sophie
Serves 6 or 7 (with swans to spare)

On the seventh day of Christmas SousVide Supreme brings to you seven delicate floating meringue swans, nestled in a Christmas-spiced crème Anglaise. This is a decadent dessert, but tastes light as a feather. It makes a nice change from all those heavy Christmas puddings, and brings a touch of fun to the table.

INGREDIENTS

For the crème Anglaise (custard)

• 5 egg yolks
• 1 cup (240 ml) milk
• 1 cup (240ml) cream
• 5 tablespoons (75g) sugar
• 1/8 teaspoon (0.5ml) cinnamon powder
• 1/8 teaspoon (0.5ml) ginger powder
• Sprinkle of freshly grated nutmeg 

For the caramel (swan necks, wings, and tails)

• 3 tablespoons (45g) sugar

For the floating swans (meringue)

• 4 egg whites
• 7 tablespoons (105g) sugar

For the poaching liquid

• 2 cups (480 ml) water
• 1 cup (240 ml) milk
• 1 tablespoon (15g) sugar

DIRECTIONS

For the custard

1. Fill and preheat the SousVide Supreme to 179F/82C.
2. Put the egg yolks, milk, cream, sugar and spices into a food processor (or whisk together in a bowl). Pulse or whisk just enough to combine and form a smooth yellow custard mixture. Do not over mix.
3. Divide the custard mixture equally between two (quart/0.9 liter) zip-closure cooking pouches. (It is a large amount of liquid and cooks more evenly in two pouches.)
4. Use the displacement method (Archimedes’ principle) to remove the air and zip the seals closed; submerge the pouches in the water bath to cook for 15 minutes.
5. Remove the pouches from the water bath and quick chill them, submerged in ice water (half ice/half water) for 15 minutes and then refrigerate

For the caramel shapes

1. Put the sugar into a heavy bottomed pan and melt it over medium heat. Don’t stir the sugar syrup, but you can gently swirl it from the side to side as it heats.
2. Allow the sugar syrup to cook and become a golden caramel color and as soon as it has, take the pan off the heat.
3. Allow the caramel to cool for a minute or two, then carefully pour it onto a sheet of parchment paper.  You can create swirls and different designs (making swan necks or wings or tail feathers) as you pour the caramel. Leave the caramel pieces to cool and harden.

For the floating swan meringue

1. Using a stand or hand mixer, beat the egg whites until foamy. With the motor still running, gradually add the sugar, about a tablespoon at a time. When all the sugar is mixed in, continue to beat the egg whites until they form stiff shiny peaks.
2. In a large heavy bottomed saucepan over medium heat, combine the water, milk and sugar and cook until the sugar has fully dissolved. Keep the liquid over a low to medium heat, but do not let it boil.
3. Using, two large serving spoons, shape the meringue (egg whites) into large quenelles. (Take a spoon of the meringue, then transfer it into the other spoon, and continue to alternate between the spoons until you have a smooth oval of meringue.)
4. As you complete the shaped quenelles, carefully lower each one into the hot poaching liquid. Work in batches (about 4 at a time) to prevent overcrowding.
5. Let them poach gently for about 4 minutes, then carefully turn them and poach them for about 4 minutes on the other side.
6. Once the quenelles are cooked, transfer them gently to a wire rack to drain.
7. Continue to form and cook the rest of the quenelles. This mixture should make about 14 quenelles.

ASSEMBLY

For the Floating Swans:

1. Remove the crème Anglaise from the refrigerator and divide it among 6 or 7 serving dishes or into one large serving bowl.
2. Decorate the swan bodies with the caramel necks, tails and wings, before gently floating them on the crème Anglaise.
3. Serve straight away.

No water oven? No worries! We’ve gotcha covered.

…served over Polenta with Pancetta & Greens
Courtesy of Culinary Specialist, Madeline Fiore
Serves 4

…on the 6th Day of Christmas, my SousVide Supreme gave to me, 6 geese a laying an egg to perfectly cook and serve over polenta!

INGREDIENTS FOR THE POLENTA

• 1 cup (210 g) coarse ground polenta
• 6 tablespoons (88 g) butter, divided
• 4 cups (946 ml) whole milk
• 8 ounces (227g) Parmesan, grated
• Sea salt and freshly ground black pepper to taste

DIRECTIONS FOR THE POLENTA

1. Fill and preheat the SousVide Supreme water bath to 190F/87C.
2. Put the polenta, butter and milk into a cooking pouch and seal using the water displacement method, Archimedes Principle.
3. Submerge the pouch and cook for 2 to 2 ½ hours.
4. Remove the pouch from the water oven and pour immediately into a large bowl with the Parmesan cheese.  Toss together and season with salt and pepper.
5. If not using right away, keep warm — see step 1 below.
6. Alternatively, you can pour the polenta into a greased loaf pan, refrigerate until firm, and slice. Then reheat, by frying the slices in butter on a hot skillet.

INGREDIENTS FOR THE EGGS AND PANCETTA

Tip: Precise cooking times are key when cooking eggs in the SousVide Supreme.  This extra step of setting your timer will give you the most gorgeous soft-cooked egg! Simply follow this chart courtesy of Douglas Baldwin from his book Sous Vide For the Home Cook.

• 4 goose eggs of as closely the same size as possible
• 8 thin slices of pancetta
• 4 handfuls of your favorite greens, tossed with a little extra-virgin olive oil
•  Sprinkling of sea salt
• Freshly grated Parmesan, for garnish

DIRECTIONS FOR THE EGGS AND PANCETTA

1. Fill and preheat the SousVide Supreme to 167F/75C. (Or drop the temperature of the water oven by adding ice and cold water, if you’ve just cooked the polenta recipe above.  (Tip: Let the polenta pouch stay in the water oven along with the eggs to keep it warm.)
2. Measure the circumference of your goose eggs.  Using Baldwin’s helpful chart, calculate exactly how much time you need to cook.
3. Gently set the goose eggs (no need for pouches) directly onto the perforated bottom grill of the water oven and set the timer for the required cooking time. (My goose eggs measured 7-inches (15 cm), therefore I set my timer to 27 minutes.)
4. On the stove top, warm a cast-iron skillet over medium heat and cook the pancetta until golden brown, about 5 to 7 minutes.  Transfer to a plate covered with a paper towel to blot dry; set aside.
5. Use the lifting rack (or tongs) to pull the eggs from the water oven, give them a quick rinse under cold water, crack and carefully peel.
6. Serve over the polenta and garnish with crispy pancetta, your favorite greens and a sprinkling of freshly grated Parmesan.

Festive tip: If you’d like to dress this dish up a bit more for a holiday brunch, then add Sous Vide Vanilla Butter Shrimp to your menu and scatter a few on top!

No water oven? No problem! We can fix that.

Recipe courtesy of Pam McKinstry of svkitchen.com

INGREDIENTS

• 3 Cornish game hens, about 1½ to 2 pounds (0.7 to 0.9 g) each
• 6 large cloves garlic confit
• 1 1/2 generous teaspoons (7.5 ml) finely minced preserved lemon
• 3tablespoons (45 ml) fennel pollen
• Kosher or sea salt and freshly ground black pepper to taste
• 3 tablespoons (42.5 g) unsalted butter, cut in half
• Olive oil

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme  to 155F/ 68C.
2. Thoroughly wash the hens in cold water and pat them dry.
3. Spatchcock the hens:
   1. Position the hens, breast side down,  on a stable cutting surface.
   2. With poultry shears, insert one blade of the shears  into the cavity just beside the backbone, cut up one side of the backbone, then down the other, and remove it. Repeat with other hen.
   3. Spread the cavities apart and seek the diamond-shaped breast bones. Carefully use the tip of a sharp paring knife to cut around the edges  of each breast bone all the way around, without cutting into the meat. Loosen each bone and lift it from the cavity, snipping attachment points as needed with the shears, and remove it.
   4. Splay the legs to flatten the spatchcocked birds and set them on a large plate, cutting board, or a piece of wax paper.
4. Meanwhile, mash the garlic confit with the preserved lemon to make a paste.
5. Spread a third of the paste on each of the birds, rubbing it on both the skin side and the cavity side.
6. Sprinkle the fennel pollen on both sides of each of the birds and liberally season with salt and pepper.
7. Put each hen into its own cooking pouch and vacuum seal.
8. Refrigerate the hens until the water bath is at temperature.
9. Submerge the pouches in the water oven to cook for at least 5 hours.
10. Remove the pouches from the water oven and open them immediately, being careful to retain all of the cooking juices.
11. Set the hens aside and let them rest for 10 to 15 minutes while you make the sauce.
12. In a small saucepan over medium heat, reduce the accumulated juices from the cooking pouches by half.
13. Just before serving, whisk in one piece of the butter. When it has melted, whisk in the remaining piece. Keep the sauce warm while you finish the hends.
14. To finish the hens on the grill:
    1. Heat a barbeque grill on high. Make sure the grate is very clean, to keep the delicate skin from sticking.
    2. Drizzle the skin side of the hens with a little bit of olive oil and put them, skin side down, on the grill.
    3. Cook until the skin is crisp and golden, about 3 to 4 minutes. If desired, turn the birds over and cook for another minute.
15. To finish the stovetop:
    1. Heat a ridged cast-iron pan over high heat until very hot.
    2. Drizzle the hens with a little olive oil and put them, skin side down, in the pan.
    3. Cook until the skin is crisp and golden, about 3 to 4 minutes. If desired, turn the birds over and cook another minute.
16. Serve hot with the reduced cooking juices.

…with Maderia Reduction and Goat Cheese Grits

On the 4th Day of Christmas, my true love gave to me… 4 Calling Birds…

INGREDIENTS

For the stuffing

• 2 tablespoons (30 ml) olive oil
• 4 tablespoons (56 g) butter
• 1 cup (151 g) chopped onions
• 1/2 cup (114 g) peeled, chopped carrots
• 1/2 cup (114 g) chopped celery
• Salt and pepper to taste
• 2 cloves garlic, peeled and crushed
• 2 cups (151 g) Shitake mushrooms chopped

For the quail

• 4 whole quail, semi boneless
• Salt and freshly ground black pepper
• 2 teaspoons (10 ml) Cajun seasoning (½ teaspoon per quail)
• 1 tablespoon (14 g) butter for searing

For the sauce

• 1 cup (240 ml) Madeira
• 2 cups veal demi-glace (commercially prepared or see recipe below)

For the grits

• ¼ cup melted butter
• Salt and pepper
• 4 1/2 cups milk
• 2 cups quick white grits
• 6 ounces goat cheese, crumbled

DIRECTIONS

For the stuffing and quail

1. Fill and preheat the SousVide Supreme to 154F/68C
2. In a medium sauté, over medium heat, add 1 tablespoon (15 ml) of the olive oil and 2 tablespoons (28 g) of the butter. When the oil and butter is hot, add the onions, carrots, and celery. Season with salt and pepper. Sauté for 5 minutes and then add the garlic and cook for 1-2 more minutes. Transfer the vegetables to a bowl and set aside.
3. In the same pan, add the remaining oil and butter over medium heat and sauté the mushrooms until soft, about 5 to 7 minutes. Combine the mushrooms with the vegetable mixture and set aside.
4. Using a sharp knife, split the back of the quail down the middle and season them all over with salt, pepper and some Cajun seasoning.
5. Divide the stuffing into fourths and form the mixture into round balls. Working with the quail, skin side down, place a ball of stuffing mixture into the center of each quail and wrap the quail around the stuffing.
6. Put each quail into a cooking pouch and vacuum seal.
7. Submerge the pouches in the water oven and cook for 20-30 minutes.
8. Remove quail from pouches, pat dry.
9. Finish by searing the quail breast side down, over medium high heat, in a skillet with a little butter for about 30 seconds.

For the sauce

1. Brush each quail with the melted butter.
2. Put the quail, breast-side down, into a saucepan over medium high heat and sear.
3. Remove, set aside, and tent to rest.
4. In the same saucepan, over medium heat, add the Madeira and bring the liquid to a boil; reduce by half, about 4 minutes, then add the veal demi-glace and simmer for another 2-3 minutes.

For the demi-glace

• 2 cans (14 ounces/420 ml) low sodium beef broth
• 2 large carrots, scrubbed, trimmed, peeled, and cut into 4 pieces
• 4 cloves garlic, peeled and cut in half
• Handful fresh Italian (flat-leaf) parsley
• 1/2 cup (120 ml) dry red wine
• 6 tablespoons (84 g) butter, cut into pats

1. In a medium saucepan combine the broth, garlic, carrots, and parsley and simmer uncovered for about 1 hour and 15 minutes. Be sure to stir a few times while the sauce simmers.
2. After an hour or so, when the mixture has been greatly reduced, add the wine and continue to simmer another 20 minutes.
3. Add the butter and whisk until it is fully incorporated in the reduced broth and wine mixture. Voila! Demi-glace.

For the grits

1. In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.
2. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm.
3. To serve, spoon the grits in the center of each plate. Place two quails breasts on top of each plate of grits. Spoon the sauce over the quail.

No water oven? We can fix that!

Courtesy of Sous Vide Supreme Culinary Specialist, Sophie
Makes 5 (or 6)

On the 5th day of Christmas SousVide Supreme can offer you Five Golden (Pastry) Rings, buttery and filled with a creamy chicken, Parmesan and mushroom sauce. This is a simple snack to make, and a perfect winter appetizer.

INGREDIENTS

• 1 small chicken breast or half a large one
• Salt and pepper, to taste
• 5 or 6 frozen puff pastry shells
• 1 tablespoon (15ml) of olive oil
• 1 small onion, peeled and diced
• 1 clove of garlic, minced
• 2 tablespoons (30ml) white wine
• ½ cup (75g) diced mushrooms
• ½ cup (75 g) diced sous vide chicken (from above)
• ½ cup (120 ml) cream
• 1 tablespoon (15g) finely grated Parmesan
• Salt and pepper, to taste

DIRECTIONS

1. Fill and preheat the SousVide Supreme to 146F/63.5C.
2. Rinse the chicken breast and pat dry. Season the chicken with salt and pepper.
3. Put the chicken breast into a food-grade cooking pouch and vacuum.  (Tip: When cooking sous vide chicken breasts, cook a few at a time, and then you can quick chill and freeze the remaining breasts for use another time. For the purpose of this recipe we need only one chicken breast.)
4. Submerge the pouch in the water oven and cook for at least 2 hours. After about 1 and half hours, you can start to prep and cook the other ingredients.
   1. Preheat a traditional oven to 425F/215C.
   2. Put the frozen puff pastry shells onto a baking tray covered with parchment paper and cook them in the traditional oven according to manufactures instructions, about 20 minutes.
   3. Meanwhile, heat the olive oil in a medium-sized saucepan. Add the diced onions and cook for about 5-8 minutes until the onions become soft and translucent. Add the minced garlic and cook for a further 3 minutes.
   4. Add the white wine, and continue to cook until the liquid evaporates.
   5. And finally, add the diced mushrooms and cook until tender. Take the saucepan off the heat.
5. Once the chicken is cooked, remove and open the pouch, and chop the chicken into small dice.
6. Add the chicken to the mushroom mixture and return the saucepan to the heat.
7. Add the cream and Parmesan and cook until the sauce has thickened. Taste and add salt and pepper, as required.

Take the puff pastry shells from the oven. Remove the top circle of pastry from each one, and spoon the cream sauce into the pastry shells. Top the shells with the pastry circle and serve straight away

No water oven? No worries! We can fix that!

On the 2nd day of Christmas, my true love gave to me… Two Turtle Brownies…

INGREDIENTS

• 1 recipe Sous Vide Dulce de Leche 
• 1 package (18 ounces/500 g) chocolate cake mix
• 6 tablespoons (84 g) butter, melted
• 1 can (12 ounce/360 ml) evaporated milk20x30
• 1 cup (180 g) semi-sweet chocolate chips
• 4 ounces (113 g) pecan pieces

DIRECTIONS

1. Prepare the Dulce de Leche according to the sous vide recipe at least one day (and up to a week or two) in advance.
2. Preheat the traditional oven to 350F/175C and butter a 9 x 13-inch (24 x 35cm) baking pan liberally.
3. In a bowl, mix together the dry cake mix, butter, and evaporated milk until just blended.
4. Spread half the mixture in the prepared baking pan and bake for 10 minutes.
5. Warm the Dulce de Leche in the microwave in 30-second bursts on high until it is loose and pourable.
6. Remove the brownie pan from the oven, drizzle half the Dulce de Leche over, and sprinkle on half the chocolate chips, pecan pieces. Evenly distribute spoonfuls of the remaining uncooked brownie mixture over the pan and top with the remaining chocolate chips and pecans. Lastly, drizzle the remaining caramel over the top.
7. Return to the oven to bake for 20 minutes more. Remove and serve still warm, spooned into bowls with vanilla ice cream or whipped cream or cool slightly, then cut into 24 squares.

No water oven? No problem! We can fix that!

CLICK HERE TO SHOP

Courtesy of Chef Jason Wilson, Crush, Seattle, WA.
Serves 4

…On the 10th Day of Christmas, my SousVide Supreme gave to me, 10 lordly rabbits a-leaping into a truly gourmet dish!

INGREDIENTS FOR THE RABBIT

• 1 pound  (0.9 kg) rabbit hind leg meat, boned, diced large
• 1/4 pound (114 g) bacon, diced large
• 1/4 pound (114 g) pork butt, diced large
• 1/2 teaspoon (2.5 ml) each coriander, clove, fennel, and juniper berry, finely ground
• 1/4 cup (60 ml) brandy
• 1 teaspoon (5 ml) fresh marjoram, finely chopped
• 1 teaspoon (5 ml) fresh thyme, finely chopped
• 1/2 cup (120 ml) heavy cream
• 12 slices prosciutto
• 4 rabbit loins
• kosher salt, as needed

INGREDIENTS FOR THE PLATING

• 1 tablespoon (15 ml) olive oil
• 6 to 8 ounces (170 to 226 g) maiitake or chanterelle mushrooms
• 1 bunch dino kale, chiffonade
• salt and pepper to taste
• 4 ounces (114 g) demiglace (for saucing)

DIRECTIONS

1. Preheat the SousVide Supreme water oven to 164F/73.5C
2. Grind the bacon, pork butt, rabbit hind leg meat and herbs through the small dye of a meat grinder.
3. Put the ground meat, cream, spices and brandy into the work bowl of a food processor and puree until smooth to make a rabbit mousse.
4. Pass the mousse through a fine tamis or sifter, so that the resulting mixture is free of sinew.
5. Chill the mousse for 30 minutes in the refrigerator.
6. Lay the slices of prosciutto onto of a sheet of cooking-safe plastic wrap (cling film) approximately 12 inches (30 cm) long, so that the prosciutto overlaps and provides a 6-inch (15 cm) wide sheet to work with.
7. Evenly cover the prosciutto with the rabbit mousse, spreading 1/3-inch (0.8 cm) thick, using a small offset spatula.
8. Place the rabbit loin in the center of the mousse and season lightly with kosher salt.
9. Slowly roll the prosciutto around the loin, so that the mousse and prosciutto encase it, pulling away the plastic wrap as you roll. Wrap the roll tightly in plastic wrap to create a compact cylinder.
10. Put the cylinder into a cooking pouch and vacuum seal.
11. Submerge in the water oven to cook for 4 hours.  Arrest the cooking by submerging the pouch in an ice water bath, then remove from vacuum pouch and plastic wrap and pat dry.
12. On the stove top, heat a sauté pan to high heat and sear the cylinder on all sides.
13. Finish the roasting in traditional oven, preheated to 350F/177C, for 6 minutes.
14. Meanwhile, in a skillet over medium high heat, warm olive oil and sauté the mushrooms and kale until tender and warm the demi-glace.  Season to taste with salt and pepper.
15. Slice and serve the rabbit with a drizzle of demi-glace and the sautéed mushrooms and kale.

No water oven? No problem. We can help!

Courtesy of Staff Blogger, Madeline Fiore
Serves 6

INGREDIENTS

For the citronette

• 1 large orange, zest and juice
• 1 small shallot, peeled and minced
• 2 teaspoons (10 ml) Dijon mustard
• 2 pinches sea salt
• 1 pinch freshly ground black pepper
• 1/3 cup (80 ml) extra-virgin olive oil, plus a glug for drizzling

For the asparagus

• 2 pounds (907g) asparagus, medium thickness stalks
• 8 ounces (227g) pancetta, thinly sliced

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme to 190F/87C.
2. In a small bowl mix together the orange juice, zest, and shallots and let macerate for 15 minutes.
3. Stir the dijon mustard into the orange shallot mixture and slowly whisk in the olive oil.
4. Season with salt and pepper and set aside.
5. Warm a cast iron skillet over medium heat and cook the pancetta until crisp and caramelized, about 5 to 7 minutes. Put on paper towels to blot off grease and set aside until ready to serve.
6. Peel the asparagus and trim the woody ends.
7. Put the trimmed asparagus into cooking pouches in a single layer and drizzle with a bit of olive oil and vacuum seal.
8. Submerge in the water bath and cook for 4 minutes.
9. Pull the bag out of the water bath, open the pouch immediately and put into a serving dish.
10. Pour the citronette over the asparagus and toss. Crumble the cooked pancetta over the top and serve immediately.

No water oven? We can fix that!

Makes about 12 servings

On the 8th Day of Christmas my true love gave to me 8 Maids a Milking, or at least enough cream to make this delicious sous vide egg nog. Yum!

INGREDIENTS

• 12 large fresh eggs
• 1 quart/1 liter whole milk
• 1 cup/200 grams superfine or powdered sugar, divided use
• 2 cups/500 ml heavy cream – divided use
• 1 tablespoon/15 ml pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1 pinch kosher salt
• 1 cup/250 ml bourbon whiskey, chilled (or more to your liking)
• 1 cup/250 ml brandy, chilled
• Freshly grated nutmeg, for garnish

INGREDIENTS

1. Preheat the SousVide Supreme to 140F/60C.
2. In a large bowl, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
3. Add the sugar and beat again to combine;  then add the milk, 1 cup of the cream, the teaspoon of freshly grated nutmeg and the salt and beat well to make the eggnog base.
4. Pour the base into a gallon (large) food-grade pouch, press out as much air as possible from the pouch, and seal.  Do not attempt to vacuum seal the pouch with a suction-type vacuum sealer.
5. Drop the sealed food pouch into the water bath and cook for 1 hour, agitating the contents in the pouch several times during the cooking period.
6. Remove the pouch from the water bath and immediately quick chill the base by submerging the sealed pouch in ice water (½ ice ½ water) for at least 30 minutes.  Refrigerate for several hours to overnight to thoroughly chill.
7. Remove the pouch of eggnog base from the refrigerator and pour it into a large punch bowl.
8. Add the bourbon, brandy, and vanilla and mix well.
9. Beat the remaining cream to soft peaks and fold into the egg nog.
10. Grate additional fresh nutmeg on top for garnish and serve immediately in punch cups. (Refrigerate for up to 30 minutes if needed; serve well chilled.)

No water oven? Don’t worry — we can fix that!