On the Christmas edition of “The Mom Mentor Show” our periscope guest 5 Star Chef Joshua Childress and I focused on creating sauces that will WoW your family and friends at Christmas. It was so informative. Chef Josh walked us through high end sauces encouraging us in his simple style. His desire is for us all to make our tables 5 Star everyday. We will be seeing more of him on The Mom Mentor Show in 2016 yipee!
Chef Joshua is with White Coat Events. He has 13 years of industry experience leading culinary teams in fine dining. Good news to you… he is available for private dinner parties, corporate catering and cooking classes. For more information call 972-632-9977.
Here are the ingredients for the two sauces we created. And I added some of our own family traditional recipes too.
Merry Christmas lil Mumma’s,
Mona
Chef Josh Childress Sauces
Video directions in 12/21/15 Periscope of The Mom Mentor Show
Béchamel Sauce
You can do so much with this sauce. Add cheese and its perfect for mac and cheese or fettuccine alfredo. Add dill and lemon and it goes over baked chicken. It is one of the 5 main sauces that all chefs use. Learn it today and wow your family.
5-Tbps. butter
4-Tbps. All-purpose flour (can use gluten free)
4-cups milk (can use coconut, almond or other)
2-tsp salt (Chef Josh suggest Kosher salt for its flavor)
½-tsp freshly grated nutmeg
Tools needed: 2 medium saucepans, Balloon whisk
Follow instructions on video.
Veloute Sauce
Perfect for turkey or chicken. This is another great sauce from the 5 foundational sauces of cooking.
3-Tablespoons Butter
3-Tablespoons flour
2-cups chicken stock (room temperature)
Salt to taste
Fresh grown white pepper (block is ok too)
Tools: medium to small saucepan, balloon whisk
Items Chef Josh suggests for your Christmas list:
- High temperature rubber spatula
- Balloon whisk with copper handle
- Stainless mixing bowls
MUMMA C’S CHRISTMAS RECIPES
Candy Cane Cookies
My mom and I made these every year when I was a kid. Love the fun of it.
3¼ cup
4tsp baking powder
1tsp salt
½ cup of butter
1 ¼ cup sugar
1 egg
½ tsp. oil of anise or peppermint
¼ cup milk
Cream in bowl- Butter and egg. Add flavoring (anise or peppermint) butter.
Add dry ingredients 1/3 at a time alternating with milk.
Spoon half of dough into a bowl and tint with red.
Pinch off 1 tsp. each of red dough and white dough.
Then on a floured board. Roll each into pencil thin strips about 5 inches.
Place strips side by side pressing ends together then twist into a long strip.
Place on a greased cookie sheet in the shape of a candy cane.
Bake 10min at 350 degrees.
HOT CRAB DIP
Always a hit at our holidays. I serve with Wheat Thins or Pita Chips.
1 lb. crabmeat
1 8 oz. cream cheese
½ cup sour cream
2 Tablespoons Mayo
1 Tablespoon lemon juice
1 ¼ teaspoon Worcestershire Sauce
½ teaspoon dry mustard
Pinch of Garlic Powder
1 Tablespoon milk
½ cup graded cheddar cheese
In large bowl mix cream cheese, sour cream, mayo, lemon juice, Worcestershire, dry mustard and garlic powder until smooth.
Add enough milk to make creamy
Stir in 4 tablespoons of shredded cheese.
Fold in crabmeat into the cream cheese mixture.
Pour into a greased glass dish
Top with remaining cheese.
Bake at 325 degrees until mixture is bubbly and brown on top. 30 min.
Mumma’s Best Sugar Cookies
I’ve tried every recipe and this is our favorite.
We always make 2 batches and freeze some. This recipe is for 1 batch.
We never miss cookie decorating it’s a whole family fun time.
Mix dry ingredients in a bowl to set aside
4 cups flour
1 tsp. baking powder
Cut in 1-cup butter flavored Crisco
Mix together in another bowl
1-cup sugar
1 tsp. baking soda
1/3-cup milk
2 tsp. vanilla
2 eggs
Mix into dry mixture bowl
Kneed a bit
Let sit in fridge about 30 min or so
Roll out between 2 pieces of wax paper/ cut out with cookie cutters
Place on parchment paper cookie sheet
8-10 min 350 degree. They are not meant to be brown
Sugar Cookie Frosting
1 ½ cups confectioner’s sugar
3 Tablespoons butter, softened
1 Tablespoon vanilla
1 Tablespoon milk
3 drops of food coloring in each bowl
Combine confectioners’ sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.
Daughter-in-Love Perfectly Moist Turkey
First time my sweet daughter-in-love Stacie made turkey for our holiday she nailed it! Now I do it the same way.
Grease up a big brown grocery paper bag with coconut oil really well inside and outside.
Place your rinsed turkey into the bag and close it up the opening of the bag with small skewers.
Place the bag with turkey into a throwaway aluminum-cooking pan.
Cook to the instructions on your turkey bag. No peeking and no basting needed.
You will have a perfectly moist turkey every time.
Mumma C’s Apple Crisp
In a 9X13 pan:
6-8 Apples peeled and sliced (green and a few red)
Mix together in separate bowl
½ cup sugar
1-cup water
Pour over sliced apples
Mix together:
1-box honey graham cookies (crushed)
Put in large baggie and hit with rolling pin.
1 ½ cup sugar
½ cup flour
1-teaspoon cinnamon
Put dry mixture over apples
Melt 1 cup of butter (or a little less)
Drizzle over apples and graham mixture
Bake 350 degrees for 50 min or until bubbly.
Serve with Blue Bell of course… this is Texas!