St. Louis restaurant recipes for your holiday table

Yield: 4 (1-cup) servings

2 pounds russet potatoes (about 4 large potatoes)

4 tablespoons (½ stick) unsalted butter

½ cup heavy cream

1 teaspoon salt

1 ½ teaspoons white pepper

½ teaspoon granulated garlic

¼ cup finely grated Parmesan cheese

¼ cup sour cream

Notes: This recipe benefits from having all the ingredients measured and ready to go, a technique called mise en place, set in place.

{!--BriefBoldBulletStart--}• When the butter and cream are heated, they don’t blend into each other. The hot liquid incorporates quickly into the potatoes.

1. Rinse potatoes under cold water, then peel 1 ½ pounds. Leave ½ pound unpeeled.

2. Cut potatoes into 6 to 8 pieces. Place in a large 4- or 5-quart pan and cover with cold water. Bring the pot to boil over high heat, then reduce the heat to medium-high, cover with the lid vented, and cook for 18 to 20 minutes after the water comes to a slow boil. The potatoes should be easily pierced with a fork when done.

3. In the last minutes of cooking, heat the butter and cream together in a small pan over medium-low heat until the mixture just begins to bubble at the edges, then turn off the heat.

4. When done, drain the potatoes well. Return them to the pot and heat over low for a minute or so to evaporate any remaining water.

5. Place the potatoes in a large mixing bowl and mash with a potato masher or a wooden spoon until the potatoes are still a bit chunky, but mashed.

6. Mix the salt, white pepper, granulated garlic and grated Parmesan cheese together in a small bowl. Sprinkle evenly over the mashed potatoes, then carefully fold in these dry ingredients. Don’t over mix.

7. Make a well in the center and add the heated cream and butter. Fold the seasoned mash into the liquid center.

8. When the liquids are incorporated, fold in the sour cream.

9. Serve immediately.

Per serving: 466 calories; 29g fat; 18g saturated fat; 83mg cholesterol; 9g protein; 45g carbohydrate; 3g sugar; 3g fiber; 730mg sodium; 144mg calcium

Yield: 4 salads

½ cup dried apricots, whole or rough chopped

½ cup riesling wine or apple cider

2 ruby red grapefruit

8 cups mixed baby salad greens

8 tablespoons roughly chopped pistachios

6 ounces chevre goat’s cheese

½ cup olive oil

¼ cup white balsamic vinegar

1/8 teaspoon prepared Dijon mustard

2 tablespoons granulated sugar or honey

¾ teaspoon fresh garlic, peeled and chopped fine{!--RecipeListStop--}

Notes: The poached dried apricots may be prepared a day in advance. They should be covered and refrigerated.

• The dressing may be mixed ahead of time and refrigerated but should be returned to room temperature when ready to use. It may need to be whisked or shaken again before use.

• The grapefruit should be prepared using a technique called supreming, which removes the membrane from the fruit so it is served in glistening slices that are easily eaten.

• This composed salad is easiest to make if you use the mise en place technique of premeasuring each ingredient, except for the goat cheese, so they are ready to assemble on each serving plate.

1. Combine the wine or the apple cider with the apricots in a small, shallow saucepan with a tight-fitting lid. Bring the mixture to a boil over medium-high heat. Reduce heat, cover and cook gently until the liquid evaporates, stirring occasionally. Set aside and allow to cool. When cooled, slice into thick ribbons.

2. To supreme the grapefruit, follow these steps. Using a very sharp knife, slice the ends from the fruit and set the flat ends on a cutting board. Remove the peel and the pith by cutting it away in sections with the knife, following the globular shape of the grapefruit. Turn the fruit on its side and slice into the center following a membrane, then cut into the center on the adjoining membrane to release the supreme. Place it in a small mixing bowl and repeat around the grapefruit, releasing each section. Hold the membrane over the bowl and squeeze it to remove the juice. Reserve.

3. Place two generous handfuls of greens on each plate. Divide and place the segments on each plate in a pleasing pattern. Scatter poached apricots over each. Divide the chevre log into 4 parts, then pinch pieces of goat cheese, and place randomly on salads.

4. Prepare the dressing. Combine olive oil, vinegar, Dijon mustard, sugar or honey and garlic and whisk or blend until emulsified. Dress each salad and serve.

Per serving:{!--BriefNoIndentStart--} 572 calories; 45g fat; 11g saturated fat; 20mg cholesterol; 13g protein; 35g carbohydrate; 19g sugar; 6g fiber; 207mg sodium; 134mg calcium

Yield: 4 to 6 servings

1 teaspoon salt, divided

½ teaspoon white pepper

½ teaspoon granulated garlic

½ teaspoon onion powder

1 pound fresh thin green beans

8 to 10 cups cold water

½ teaspoon salt

½ cup Land O’Lakes Garlic and Herb butter spread

2 tablespoons finely grated Parmesan cheese

Notes: Crusoe’s seasoning blend for this dish is made in large quantities with each ingredient added in equal parts. Don’t substitute onion salt for the onion powder or garlic salt for granulated garlic. You may use garlic powder instead of the granulated garlic.

• Don’t use fatter green beans with bulging pods for this recipe. Choose a thinner variety like the haricot vert bean.

• Crusoe’s uses cast-iron skillets to make these beans. Use stainless steel or nonstick skillets if cast iron isn’t available.

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1. For the seasoning blend, mix ½ teaspoon salt and all of the white pepper, granulated garlic and onion powder together. Set aside.

2. Wash green beans. Closely trim both ends of the beans to retain a nice shape.

3. Add cold water to a large pot, 4- or 5-quarts, then add a little salt. Bring the pot to a full roiling boil over high heat. Drop in beans and return to a low boil. Reduce heat to medium high and cook for 8 minutes until tender. Remove from heat, drain, cover and set aside.

4. As the beans cook, add butter spread to a cold 9-inch skillet and place over high heat until the spread melts and begins to bubble. Watch this carefully and don’t allow the spread to brown.

5. Add drained green beans and turn gently to coat. Reduce heat to medium high until all beans are coated. Sprinkle with 1 teaspoon prepared seasoning mix, turn to incorporate, then taste. Add more if needed.

6. Turn beans into a warmed serving dish. Sprinkle finely grated Parmesan cheese and serve.

Per serving (based on 4): 188 calories; 17g fat; 7g saturated fat; 22mg cholesterol; 3g protein; 11g carbohydrate; 4g sugar; 3g fiber; 1,141mg sodium; 91mg calcium

Yield: 6 cups hummus; ½ cup per serving

For the herb sachet that cooks with the beans

1 medium bay leaf

5 whole peppercorns

3 sprigs of fresh thyme, 4- to 5-inches long or 1 ½ teaspoons dried thyme (not ground)

2 cloves fresh garlic, smashed in skins

1 strip of kombu, approximately

1 ½-inches by 4-inches{!--RecipeListStop--}

For the hummus

1 ¾ cups dried Great Northern Beans

7 to 8 cups water to cover beans (4 times their volume){!--RecipeListStop--}

1/3 cup roasted garlic cloves, squeezed from their skins

½ cup olive oil

¼ cup tahini

5 tablespoons plus 1 teaspoon freshly squeezed lemon juice

1 to 2 teaspoons salt to taste

4 to 5 fresh mint leaves chopped in half inch pieces

1 to 2 tablespoons buttery extra virgin olive oil to drizzle on top

¼ teaspoon smoked salt

Notes: You will find dried kombu, which is a form of seaweed, at Whole Foods and at Global Foods in Kirkwood. The amino acids in kombu help soften beans and makes them more digestible, as well as add a pop of umami to the dish. Nori is not a good substitute for this.

• The day before, roast whole heads of garlic according to your favorite method. Roasting produces a smooth, flavorful and creamy paste that is very mild.

1. The night before, cover the beans with water (4 times the volume of the beans) and soak overnight.

2. Make an herb sachet. Use a double layer of cheesecloth 6-inches-by-6-inches or a small paper coffee filter to hold the herbs. Place the bay leaf, peppercorns, thyme, garlic cloves and kombu strip in the center of the cheesecloth or filter, draw the sachet together to enclose the herbs, then wrap and tie it closed with kitchen twine.

3. Rinse the soaked beans and cover with fresh water to a depth of 2 inches over the beans. Bring the pot to a boil, then reduce heat to a low simmer, add the sachet, cover and vent, and cook beans until tender and soft.

4. Remove the sachet and discard. Drain the beans, reserving 1 cup of cooking liquid to thin out the hummus if needed.

5. Blend the beans in 2 to 3 batches, with proportionate amounts of garlic cloves, olive oil, tahini and half of the lemon juice to an even smoothness, adding reserved cooking liquid as needed.{!--BriefNoIndentStop--}

6. Once everything is smooth, check for consistency of texture throughout and blend as needed.

7. Taste and add half the salt. If more of a lemon flavor is desired, stir in remaining lemon juice. Taste again, then add salt if needed.

8. To serve, spread on a plate, then dot evenly across the top with mint leaf pieces. Sprinkle with pinches of smoked salt. Lightly drizzle with extra virgin olive oil and serve with pita, if desired.

9. Cover and store in the refrigerator for 4 to 5 days.

Per serving: 221 calories; 14g fat; 2g saturated fat; no cholesterol; 7g protein; 20g carbohydrate; 1g sugar; 6g fiber; 250mg sodium; 68mg calcium

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Yield: 15 servings (30 halves)

For the Everything Seasoning

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 tablespoon poppy seeds

1 tablespoon dried minced garlic

1 tablespon dried minced onion

1 tablespoon sea salt

For the eggs and deviled ham

15 large hard boiled eggs

2 tablespoons Creole-style whole grain mustard

1 teaspoon plus 1 tablespoon Crystal hot sauce, divided

1 cup mayonnaise, divided

½ cup diced country-style ham

Pinch of cayenne pepper

Salt to taste

2 to 3 sprigs fresh parsley, leaves only

8 to 10 chive stems, cut in

1 ½ inch pieces

5 to 6 large leaves basil, stemmed and torn in quarters

Notes: Grace Meat + Three makes its own Creole mustard and cures the country ham, but both are easy to find at local grocers. The country ham brand used for the test was by Burger Smokehouse, found in the cold case at a local grocer. Zatarain’s makes a Creole mustard, but there are other brands as well at specialty stores and at some grocers in the condiments aisle.

• Grace chefs use Duke’s Mayonnaise for this recipe.

• The sesame seeds may be toasted to bring out their flavor and add texture.

• Grace uses a small dab of the egg yolk mixture to seat each egg to the plate.

• The egg yolks may be mixed by hand with a fork and a whisk, but the deviled ham must be made in a food processor.

1. Mix all ingredients for the Everything Seasoning in small bowl. Set aside.

2. Peel, then cut each egg in half lengthwise. Gently remove egg yolks and place in the bowl of a food processor. Lay out the egg halves on a baking sheet and set aside. Pulse yolks until pureed.

3. Add mustard and 1 teaspoon of Crystal hot sauce to eggs and pulse until smooth.

4. Add ½ cup mayonnaise and pulse until incorporated. Don’t overwork this step or the mayonnaise may separate. Remove egg mixture to a bowl, cover and refrigerate.

5. Clean and thoroughly dry the bowl and blade of the food processor. Attach bowl and blade to machine, then add diced ham, remaining tablespoon of Crystal hot sauce and pinch of cayenne pepper. Pulse until the ham turns into a paste.

6. Add remaining ½ cup mayonnaise and pulse a few times. Scrape down sides and pulse again just until the mayonnaise incorporates. Take care not to overwork this step or the mayonnaise may break. Remove to a small mixing bowl.

7. To assemble the eggs, pipe in or fill each egg hollow with a dollop of the yolk mixture and place on a tray or plate.

8. Pipe or top each filled egg with a small amount of deviled ham. Store leftover deviled ham in a tightly closed container and refrigerate. Use within a week.

9. Lightly sprinkle the eggs and the plate with Everything Seasoning. Store leftover seasoning in a tightly covered jar. Top with prepared chives, parsley and basil on both eggs and plate. Serve immediately.

Per serving: 190 calories; 17g fat; 3g saturated fat; 193mg cholesterol; 8g protein; 1g carbohydrate; no sugar; no fiber; 636mg sodium; 43mg calcium

Yield: 8 to 10 scones

2 ½ cups all-purpose flour

¾ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½ tablespoons Meyer lemon zest

6 tablespoons unsalted butter, cut in 12 pieces

1 ¼ cup fresh cranberries, coarsely chopped

1 whole large egg

1 large egg yolk

¾ cup heavy cream

Cranberry sauce for side garnish (optional)

Notes: Meyer lemons are smaller and rounder than regular lemons. They taste sweeter, and the zest tastes more complex, almost spicy. They are in season from December to May. They are available in better grocery stores.

• When the butter blends into the dry ingredients to the point where the mixture looks like coarse meal, it’s OK if some of the butter pieces are larger than others; they don’t have to be uniform.

• Measure the cranberries whole, wash and then pat them dry before roughly chopping them. A small food chopper or food processor works for this.

• The ice cream scoop method worked best to shape the scones. The scoop used in the test, a vintage Hamilton Beach scoop, didn’t have a size number, but it held ¼ cup plus 1 tablespoon of water.

1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.

2. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add Meyer lemon zest and stir. Add butter chunks, then mix using a stand or hand mixer until the mixture resembles coarse meal.

3. Stir in chopped cranberries by hand.

4. In a separate, smaller bowl, mix egg, egg yolk and heavy cream together.

5. Add the egg mixture to the flour mixture and stir by hand until just combined. Don’t overmix.

6. Using a levered ice cream scoop, two spoons or moistened hands, form the batter into balls and place on prepared baking sheet.

7. Place in preheated oven and bake for 10 minutes, then rotate the baking sheet and bake for 10 to 15 minutes longer. When done, the scones will be a light golden brown and lightly firm in the center with no wobble.

8. Remove to a wire rack. Serve warm or cooled, with or without a side of cranberry sauce.

Per serving (based on 8): 326 calories; 18g fat; 11g saturated fat; 100 mg cholesterol; 6g protein; 35g carbohydrate; 2g sugar; 2g fiber; 349mg sodium; 133mg calcium

Yield: Approximately 20 completed sandwich cookies

1 ¼ cups all-purpose flour, sifted

¾ cup cocoa, sifted

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ¾ cup (3 ½ sticks) unsalted butter, softened, divided

1 ¾ cups granulated sugar, divided

1 large egg

3 ½ cups powdered sugar

1 tablespoon vanilla extract

Cooking spray to coat pans

Red and green food coloring (optional)

Red and green sanding sugars or sprinkles (optional)

Notes: Sifting is important to the texture of these cookies. If you don’t have a sifter, you can use a colander or fine mesh strainer and a spoon. Place the strainer in a deep mixing bowl. Add dry ingredients, whisk them together, then use the spoon to tap the side of the strainer and sift the ingredients into a bowl.

• This recipe shouldn’t be doubled to make a larger batch. The cookies need a light hand, and larger batches would be worked too hard.

• These cookies spread when baked, so be sure to leave room between each.

• Gel food coloring works well for this creamy frosting.

• Leftover frosting may be stored in an airtight container and kept in the refrigerator for 4 to 5 days. To use, remove from fridge and let stand 10 minutes. Stir and use.

1. Preheat oven to 350 degrees.

2. Sift together flour, cocoa, baking powder, baking soda and salt. Set aside

3. Using a hand or stand mixer, add ¾ cup softened butter (1 ½ sticks) to the mixing bowl and beat the butter at a low speed for 30 seconds to get it creamy.

4. Add 1 ½ cups granulated sugar to the butter and beat on high, scraping down the bowl once or twice, until the mixture is lighter in color and fluffy. Mix in the egg thoroughly.

5. Add the sifted dry ingredients to the bowl in three additions and mix on medium-low speed until they are just incorporated. Don’t overmix. This dough comes together quickly.

6. Lightly coat the baking sheet with cooking spray. Parchment paper also works for this dough.

7. Roll the dough into 1 ½-inch balls (approximately 1½ teaspoons of dough). A cookie scoop works well to keep the size consistent.

8. Place remaining ¼-cup granulated sugar in a shallow bowl. Roll balls of dough in the sugar. Place coated balls on prepared sheet 1½ inches apart. Carefully flatten each ball evenly, using a glass with the bottom dipped in granulated sugar to prevent sticking.

9. Bake at 350 degrees for 4 minutes. Turn the sheet and bake an additional 4 minutes.

Place baking sheet on a wire rack to cool. Let cookies stand on sheet for a few minutes. Using a spatula with a thin leading edge, remove cookies to another wire rack to cool.

10. To make the filling, place 1 cup (2 sticks) softened butter in a large mixing bowl. Using a hand or stand mixer, beat the butter and vanilla on high until it is light and fluffy. Add powdered sugar in three additions and beat on medium-high until creamy.

11. Add optional food coloring at this point if desired. Divide the filling in half and place in separate bowls. Add red to one, green to the other and mix each until blended.

12. To assemble the sandwich cookies, roll 1½ teaspoons of filling into a ball and place on the back of one cookie in the center. Top with another cookie and press gently so the cookies don’t break. More or less filling may be used according to personal preferences. Again, a cookie scoop works for this task.

13. If desired, roll or sprinkle the edges of the filling with nonpareils, sprinkles or with red or green colored sugars.

14. Store in an airtight container.

Per sandwich cookie: 274 calories; 14g fat; 9g saturated fat; 36mg cholesterol; 2g protein; 37g carbohydrate; 29g sugar; 1g fiber; 101mg sodium; 13mg calcium

UPDATE: A previous version of this recipe called for the incorrect amount of butter.