‘Tis the winter season and it’s going to be a delicious one, thanks to your new
Wolf Gourmet Appliances!
Gather up your friends and family for a winter fête that will make you feel warm and cozy inside all over again! Because who said that there should be an expiration date on when we can drink eggnog? We’ve curated the most perfect seasonal menu to keep you in the spirit while mixing, blending, and toasting long after the mistletoe is gone. Wolf Gourmet is so much more than just appliances, they’re instruments that will give you confidence in the kitchen, and an excuse to keep the celebrations rolling!
Classic Eggnog: Because it never goes out of style!
Everyone’s guilty pleasure has been this popular cocktail since English settlers came to America. Eggnog has endured through the centuries and this homemade recipe, using Wolf Gourmet’s high-performance blender, whips up this old-time favorite in seconds!
1 cup heavy cream
6 tablespoons sugar
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 cup brandy
1/4 cup bourbon
3/4 cup whole milk
Place heavy cream and sugar in the blender. Select MANUAL/SPEED LO and blend, gradually increasing the speed to HI until cream is just whipped, 15-20 seconds. Do not overmix. Remove about ½ cup of whipped cream from blender, set aside in a bowl and refrigerate.
Add all remaining ingredients to blender and blend on MANUAL/SPEED 5 until blended, about 15 seconds. Chill eggnog in refrigerator in blender jar for at least 1 hour. Just before serving, add reserved whipped cream to blender and PULSE 2 to 3 times. Pour eggnog into cocktail glasses. Garnish with additional grated nutmeg and serve immediately.
Prosecco Pomegranate Punch: Because bubbles are a girl’s best friend!
Simplify your life (or at least your party) by offering a signature cocktail! Whether you’re ringing in the New Year or simply hibernating from the cold, a bubbly pomegranate cocktail is a crowd pleaser. Wolf Gourmet’s high-performance blender will do the heavy lifting, so get ready to pop some bottles and top these delicious cocktails off with prosecco for the win.
1/2 cup vodka
1 cup ice
1 bottle extra-dry prosecco
lemon peel for serving
1 cup 100% pomegranate juice
1/4 cup St. Germain elderflower liqueur
2 tablespoons freshly squeezed lemon juice
Add pomegranate juice, liqueur, lemon juice, vodka and ice to the blender in order listed. Select Manual/Lo, gradually increasing the speed to Speed 5 and blend until ice is fully dissolved, about 20 seconds. Once the cycle finishes divide punch evenly among 4 glasses. Add 5-6 ounces of prosecco to each glass. Serve with lemon peel.
Gougères: Because warm cheese is magical!
Light and almost ethereal, taking a bite of a still-warm gougère will make your guests forget that it’s 30 degrees outside. You’ll feel like a famous French pastry chef when you whip up these over-the-top amazing cheese puffs and pop them into your Wolf Gourmet countertop oven with convection.
3/4 cup grated sharp cheddar cheese
3/4 cup grated asiago cheese
2 tablespoons minced fresh chives
1 tablespoon chopped fresh thyme1 cup water
1/2 cup unsalted butter 1 stick
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
In a large saucepan over medium high heat, bring the water, butter and salt to a boil. Stir in the flour with a wooden spoon and mix until the mixture forms a dough. Continually stir and cook over medium low heat for 2-3 minutes. Remove from heat and continue to stir the mixture until it cools down and no more steam is coming off. The ideal temperature is 140°F if using a thermometer.
In your mixer, add in the eggs one at a time, beating well. Wait between each addition to make sure the egg is completely mixed in. The dough should be very smooth and glossy. Mix in the cheese and herbs.
Transfer the mixture to a large pastry bag fitted with a large round tip. Pipe out onto a baking tray lined with parchment paper. Each gougère should be about 1-inch. You can also use a cookie scoop to scoop the dough. Wet the tip of your finger and smooth out the tops of each gougère if needed so there are no points. Bake for approximately 25-27 minutes or until golden brown with a crisp outside. Serve warm or at room temperature. Cool completely before cutting.
Fig and Gorgonzola Crostini with Onion Jam: Because savory and sweet is the new sugar and spice!
Treat your guests to an hors d’oeuvre that is elevated and elegant and most importantly, deceptively easy to prepare. The sweetness of the onion jam and fresh figs, paired with creamy Gorgonzola makes for one seriously delicious bite. When your baking pan comes out of the Wolf Gourmet countertop oven with convection, your guest will come a running!
3 tablespoons unsalted butter
2 large red onions thinly sliced
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup medium bodied red wine (such as Pinot Noir)
2 tablespoons red wine vinegar
1 baguette cut on the bias into 1/4 inch slices (about 30)
1/4 pound gorgonzola (or other mild blue cheese such as Danish blue)
4 fresh figs thinly sliced (dried figs can also be used if fresh are not available)
Melt butter in a large skillet over medium heat. Add onions, sugar, salt and pepper and stir to combine. Cover, reduce heat to low and cook until onions are soft and caramelized, about 30 minutes. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick, about 15 minutes.
Arrange half of the baguette slices on oven rack and set oven to TOAST/LIGHT, 6 slices, for 4 minutes. Remove baguette slices from oven and set on baking rack in Wolf Gourmet baking pan. Sprinkle about 1 tablespoon crumbled blue cheese on each slice. Place pan in oven on middle rack, set oven to BROIL/LO and cook for 3 minutes. Remove pan from oven and top each crostini with 1 tablespoon onion jam and 1 fig slice. Repeat with second batch of baguette slices. Serve warm.
Butternut Squash Soup with Crispy Shallots and Bacon: Because there are leftovers you can get excited about!
Soup season is year-round for us and when you can blend and pour a hot soup in six minutes with the Wolf Gourmet high-performance blender’s soup setting, the possibilities seem endless. Not only will the roasted butternut squash give your party a delicious smoky aroma, but when the guests are gone throw the leftovers in mason jars and enjoy all week long!
6 slices thick-cut bacon diced, divided
1 medium butternut squash peeled, seeded and cut into 1-inch chunks
1 small yellow onion chopped
2 tablespoons olive oil
1 1/2 teaspoons kosher salt divided
1 cup canola oil or other neutral vegetable oil for frying
2 large shallots thinly sliced3 cups chicken broth
1/2 cup heavy cream
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 teaspoon ground black pepper
Pinch of dried crushed red pepper
Preheat oven to Roast 400°F. In the baking pan, toss together half of the diced bacon, all of the squash and onion, olive oil and 1 teaspoon kosher salt. Roast until squash is tender, 25-30 minutes. Set aside.
Heat a medium skillet over medium heat. Add remaining half of the diced bacon and cook until well-browned and crispy, about 8 minutes. Transfer to a plate lined with paper towels. Set aside.
In a small saucepan, heat 1 cup of canola oil over medium-high heat until it registers 275°F on a deep-fry thermometer. Add the shallots and cook until golden brown, about 5 minutes. Transfer the shallots to a plate lined with paper towels. Set aside.
In the mixer, add chicken broth, heavy cream, sage, thyme, remaining ½ teaspoon kosher salt, black pepper and crushed red pepper in the order listed. Add the roasted vegetable mixture. Select Soup setting and press start. Once the cycle finishes, serve immediately with reserved crispy shallots and bacon.