Gingerbread - Annapolis
Annapolis

The holidays are here and that means it’s time to entertain! Whether you are hosting a sit-down dinner for close family and friends or a potluck for the entire neighborhood, you are going to want to add a special seasonal flare to your menu. You may even want to consider hosting a festive holiday brunch with dishes that feature warm flavors such as pumpkin, gingerbread and chai.

Cho - Annapolis

Here Chef Adam Cho, Executive Chef at Loews Annapolis Hotel, will get you in the holiday spirit with his simple and incredibly tasty recipes that you can easily make at home for your next get-together. Or, if you’re in town for the holidays, let the chefs at BAROAK Cookhouse and Taproom at Loews Annapolis serve these up for you.

Gingerbread - Annapolis

Gingerbread Breakfast Parfaits

Serves 4

Ingredients:

– 1 qt vanilla Greek yogurt
– 1 cup chopped gingerbread cookies
– ¼ cup chopped strawberries
– ¼ cup blueberries
– ¼ cup raspberries
– ¼ cup blackberries
– 1 tsp chopped mint
– 1 tsp molasses
– 1 tbsp candied ginger
– Juice and zest of one lemon
– Confectioners sugar to garnish
– Sprig of mint to garnish

Method:

– Mince the candied ginger and mix with the chopped cookies and set aside.
– In a mixing bowl add the yogurt, mint, lemon juice and zest.
– In a second bowl mix berries and molasses and combine until mixed thoroughly.
– In a small rocks glass or bowl fill with 1 cup of yogurt, top with ¼ cup of cookie mixture and finish with ¼ berry mixture.
– Garnish with sprig of mint and confectioners sugar.

pumkin-spiced-french-toast

Pumpkin Spiced Stuffed French Toast

Serves 4 

Ingredients:

– 8 slices of brioche toast
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp pumpkin spice
– ¼ cup cream cheese
– ¼ cup pumpkin puree
– 2 tbsp confectioners sugar
– 2 pats of butter
– Berries for garnish (optional)
– Whipped cream (optional)
– Maple syrup (optional)

Method:

– In a mixing bowl, combine cream cheese, pumpkin puree and sugar until smooth.
– In separate bowl combine eggs, vanilla and pumpkin spice. Whip until combined.
– Take your brioche toast and spread with the pumpkin cheese mixture and make 4 sandwiches.
– Heat up a skillet or cast iron pan on medium heat. Melt 2 pats of butter in the pan. You want the butter to bubble slightly so you know the pan is hot.
– Once pan is hot, coat the sandwiches in the egg mixture and cook for 3 minutes on each side or until golden brown.
– Remove and serve with whipped cream, berries or maple syrup.

scallops - Annapolis

Chai Spiced Scallops

Serves 4

Ingredients:

– 12 large sea scallops (u-10 or bigger)
– Chai spice rub (recipe below)
– 2 tbsp unsalted butter
– 2 bunches of rainbow Swiss chard
– Chai Spice
– ½ tsp cardamom
– ½ tsp allspice
– 1 tsp cinnamon
– 1 tsp ground ginger
– ½ tsp nutmeg

Method:

– Take your scallops and rinse them off. Dry them off with a paper towel. Lightly season the scallops with salt, pepper and the chai spice. Set aside to rest.
– In a medium hot skillet melt 1 tbsp of butter. When the butter is melted and slightly brown carefully add the scallops. (Do this in two batches if your pan is not big enough.) Cook on each side for about 2 minutes or until you get a golden brown crust. Remove from pan and let rest.
– In the same hot skillet add 1 tbsp of butter and sauté the Swiss chard. Season with salt and pepper to taste.
– Plate the greens on the bottom of the plate and top with the scallops.

Happy Holidays, and enjoy!

Lisa