The Holidays are a time for family, friends and food. So to help make your holidays a little tastier, Lexus has compiled an impressive Sommelier Holiday wine list and we have taken a few a few of our favorite Lexus Culinary Master’s recipes for you and your family to enjoy. From our Lexus family to yours, we wish you the best this Holiday Season!
Lexus Culinary Master Michelle Bernstein- Crumb on Parchment
Café con Leche Muffins
Makes 10-12 muffins
3 tablespoons shortening, melted and slightly cooled
3 tablespoons butter, melted
1/3 cup plus 2 tablespoons whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1 1/2 cups flour
1 teaspoon ground cinnamon
2 tablespoons instant coffee granules
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon instant coffee granules
6 tablespoons cold butter
1/2 cup flour
3 tablespoons sugar
In a medium bowl, whisk together the shortening, butter, milk, coffee granules, egg, egg yolks and vanilla until well blended.
In another bowl, whisk together the flour, cinnamon, sugar, baking powder and salt.
Sift the dry ingredients into the moist ingredients. Gently fold in together, do not over-mix. Batter will be thick.
For the topping, mix together the coffee granules, butter, flour and sugar with a fork until the mixture is crumbly.
Line a muffin pan with paper liners. Fill the cups 2/3 of the way with batter and top with 1 to 2 tablespoons of the crumb topping. Bake in a preheated 375 degree oven for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing the muffins from the pans.
Lexus Culinary Master Michelle Bernstein-
Chilled Asparagus Salad with Crispy Bacon and the “Perfect Hard-Boiled Egg”
7 asparagus spears per person (24 spears)
4 strips of bacon
1 tablespoon chopped chives
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
2 quarts water
Take each asparagus spear by its ends and bend gently. It will snap approximately at the point where tenderness begins. If the stalks are thick, peel the stalk gently (don’t take too much off) just below the tip with a vegetable peeler, so the tips and the stalk cook evenly. Cook in salted water until desired doneness. Remove the asparagus from the pot carefully when done and place directly in water with ice. Remove and set aside.
Combine the oil, vinegar and chives and season with salt and pepper.
Place the bacon in an unheated pan. Cook over medium low heat.
Cook until bacon is golden brown. Turn occasionally while cooking. When cooked to desired doneness, remove from the pan and place bacon on a paper towel to allow grease to drain. Cut the bacon into about 6 pieces each. Reserve the bacon drippings for this and other recipes.
Lay the eggs in a small pan and add the water and some salt. Bring to a boil over high heat. Remove the pot immediately from heat and cover and let sit for 15 minutes. Immediately transfer the eggs to a bowl with water and ice (put the same pot of water back on high heat). Chill the eggs for 2 minutes. Transfer the eggs back to the boiling water. Bring to a boil again for 10 seconds. Remove eggs, and place back into the ice water. Discard water, peel eggs and chop them into small pieces.
To serve, place 5 asparagus spears neatly on each plate. Top each pile with 1-2 tablespoons of the vinaigrette and a teaspoon of bacon drippings. Top with a little bacon and eggs to serve!
Lexus Culinary Master Stephanie Izard- Girl & the Goat
Blue Cheese Dressing
1/2 cup + 2 tablespoons heavy cream
1 1/4 ounces Rogue Smokey Blue Cheese (or good blue cheese), plus 1/2 cup crumpled
3/4 teaspoon dark brown sugar
Pinch of crushed red pepper flakes
1/2 cup sour cream
2 tablespoons unsalted butter
1 1/2 cup broccoli vinaigrette*
1 cup crisp rice cereal
1 pound broccoli florets, cut into large pieces
1/3 cup broccoli vinaigrette*
Make the blue cheese dressing: Place heavy cream, 1 1/4 ounces blue cheese, salt and red pepper flakes into medium saucepan. Cook over medium-high heat, stirring, until blue cheese is melted. Remove from heat and fold in sour cream and remaining 1/2 cup crumbled blue cheese. Set aside.
Make the spiced krispies topping: In a medium skillet, heat butter and vinaigrette over medium heat until butter is melted. Add crisp rice cereal and toss to coat. Cook until cereal is lightly toasted and fragrant. Remove from heat and set aside.
Make the grilled broccoli: Preheat a grill-pan over medium-high heat. Place broccoli in a large bowl. Add vinaigrette and toss to coat. Place broccoli on grill and cook, turning until broccoli is charred.
Meanwhile, heat 1/3 cup blue cheese dressing over medium-low heat until warmed through, reserving any remaining for another use. Spread heated blue-cheese dressing on a serving plate; top with grilled broccoli. Sprinkle spiced krispie topping over broccoli and serve.
…YUM, thank you Lexus Culinary Masters!
Lexus Culinary Master Sommelier Holiday Wine Selection:
2012 Domaine Huet Clos du Bourg Vouvrey Sec
2012 Genot Boulanger Corton Charlemagne
2014 Marcel Lapierre Morgon Beaujolais
2010 Jamet Cote Rotie
Thank you for the wine list!
For more information on exclusive Lexus owner benefits with our extensive food and wine partners, be sure to visit Lexus Drivers online or download the MyLexus and Beyond app!!
Happy Holidays from North Park Lexus Dominion!!