SoDel-icious!

Chefs from SoDel Concepts share holiday-themed recipes sure to please. Plan ahead for chef Dru Tevis’ masterpiece, which is three days in the making

Photography by Pamela Aquilani

Cast-Iron Baked Brie with Roasted Cranberries and Candied Pecans

Recipe by Chef Ryan Cunningham, Bluecoast Rehoboth

Serves 8 to 10

For the Roasted Cranberries
3½ cups fresh cranberries
¼ cup maple syrup
¼ cup orange juice
Zest of 1 orange
1 pinch fresh rosemary
1 pinch salt

Instructions
Preheat oven to 400°F. Mix all ingredients well and bake for 15 minutes. Set aside to cool for 10 minutes.

For the Candied Pecans
1 cup sugar
1 tsp cinnamon
1 tsp salt
1 egg white
1 Tbsp water
1 lb pecan halves

Instructions
Preheat oven to 250°F. Mix sugar, salt and cinnamon, then whisk egg white and water in a separate bowl. Toss pecans in egg/water, then toss in sugar-salt-cinnamon mixture. Coat well. Bake for one hour, until brown, stirring every 15 minutes, for even baking.

For the Brie
1 large Brie wheel (rind removed)

Instructions
Bake the Brie in your favorite cast-iron pan for 10 minutes at 350°F. Once baked, top with prepared pecans and cranberries and serve with crackers or crusty bread slices.

Crispy Brussels

Recipe by Maggie Cellitto, Corporate Chef

For Cranberry Walnut Aioli
¼ cup toasted walnuts
1 cup dried cranberries 
2 Tbsp brown sugar
1 small shallot, sliced
½ tsp garlic, chopped
3 oz orange juice
1 Tbsp lime juice
1 Tbsp water
2 cups mayonnaise 

Instructions
Add all ingredients, except the mayonnaise, to a saucepan and bring to a boil. Remove from heat and cool completely, then puree. Stir in the mayonnaise and chill.

For the Brussels Sprouts
1 lb Brussels, cleaned and quartered (do not rinse with water)
½ cup Pecorino cheese, shredded (good quality)
½ cup toasted walnuts
3 cups vegetable oil

Instructions
In a pot, heat the vegetable oil to 325°F. Add the Brussels using a spoon and fry until golden brown. Remove the Brussels from the oil, using a slotted spoon, and place in a paper-towel-lined bowl. Salt to taste.

To Plate
In a bowl of your choice, spread the aioli around the sides. Place the crispy Brussels in the bowl. Top with the Pecorino and toasted walnuts.

SoDel Lime Pie

Recipe by Dru Tevis

For the Crust
Two 10” pie pans or one 9” springform pan

Ingredients
1½ cups graham cracker crumbs
1½ cups Nilla Wafer crumbs
½ cup coconut, shredded
1 Tbsp sugar
1 Tbsp flour
1 tsp salt
1 stick, plus 5 Tbsp butter, melted

Instructions
Combine all ingredients and press into pans. Bake 8–12 minutes at 325°F or until lightly browned.

For the Custard
Two 10” pie pans or one 9” springform pan

Ingredients
6 limes, zest and juice
2 oranges, zest and juice
14 oz lime juice 
16 egg yolks
1 Tbsp salt
3 14-oz cans condensed milk, sweetened
½ cup heavy cream
1 oz triple sec
1 oz tequila
1 oz elderflower
1 Tbsp vanilla extract

Instructions
Zest and juice the limes and oranges. Weigh the fresh-squeezed juice from the limes and oranges and add bottled key lime juice to equal 15 oz of juice. Next, whisk the yolks, salt and zest until well combined.

Whisk in condensed milk and cream, followed by juice, liquors and vanilla extract.

Pour into cooled crust and bake at 345°F for 18–24 minutes. NOTE: Use this time only as a guide. Depending on the strength of your oven, it may take significantly longer.

Bake until pie is just set and jiggles as a whole, with little to no browning on the edges.

Almond Joy Layer Cake

Recipe by Dru Tevis

Day 1: Make all cakes and components and chill overnight

Day 2: Assemble cakes

Day 3: Frost and finish cakes

(Recipes make enough to assemble two cakes)

Coconut Cake (Makes 2, 4-layer, 10-inch cakes)
4 sticks butter, room temperature
3 cups sugar
6 eggs
1½ cup heavy cream
1 Tbsp vanilla extract
¼ cup oil, blended
4⅓ cups flour
1⅓ Tbsp baking powder
1 tsp salt

Cream Butter 
Paddle together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until fully incorporated. Scrape down the bowl several times throughout. Once all incorporated, paddle on high until pale in color.

Combine heavy cream, vanilla extract and blended oil. Combine dries. Add dries to butter mixture in three parts and the cream mixture in two parts, alternating back and forth, starting and ending with the dries. Mix on low each time, until nearly combined, before stopping the mixer and adding the next addition.

Stop the mixer as soon as the last streaks of flour are incorporated into the batter. Divide into four, 10-inch, round cake pans. Bake at 350°F for 15 minutes, until cakes are golden on top and cooked through.

Chocolate Cake (Makes 4, 10-inch cakes)
6 cups sugar
5 cups flour
2 cups Valrhona cocoa powder
2 Tbsp baking soda
2 Tbsp baking powder
2 tsp salt
1 cup sour cream
8 eggs
2½ cups buttermilk
1 cup oil, blended
1 Tbsp vanilla extract
2 cups coffee, hot

Instructions
Sift sugar through salt into a large bowl. Set aside.

In a separate bowl, whisk sour cream and eggs together, followed by buttermilk. Add the blended oil and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Stream in hot coffee, whisking just until combined.

Divide into four, 10-inch, round cake pans.

Bake at 350°F with the high fan setting for 20 minutes, turning every 10 minutes. After 20 minutes, turn fan down to low and continue baking until cooked through, about 5-15 minutes depending on oven.

Coconut Filling
½ qt heavy cream
3 cups coconut milk
2½ cups sugar
2 tsp salt
⅓ cup corn starch
3 Tbsp coconut rum
1½ lbs butter, softened 
1 lb coconut flakes

Instructions
In a large pot, combine heavy cream and coconut milk and begin to heat on medium. Combine sugar and salt. Whisk about half into the heating cream mixture. Whisk the corn starch into the remaining sugar/salt.

Once the cream comes to a simmer, temper with the sugar/cornstarch mixtures, returning it all to the pot. Bring to a boil and cook for 2 minutes, until thick. Stir in the coconut rum and then turn off the heat. Add the softened butter and whisk until incorporated. You can also use an immersion blender for this. Stir in the flaked coconut last. Pour into a large bowl, cover the surface directly with plastic wrap and chill overnight in the refrigerator.

Nutella Crunch
3 cups almonds, sliced and toasted
1½ cups Nutella
1 cup powdered sugar
1 tsp salt
1 cup Rice Krispies (regular or chocolate)

Instructions
Paddle together Nutella, powdered sugar and salt. Stir in almonds, followed by Rice Krispies. Chill until assembling cake.

Chocolate Cream Filling
2½ cups heavy cream
¾ cup honey
2 sticks butter
16 oz semisweet chocolate
8 oz milk chocolate
2 tsp salt
1½ cups sour cream

Instructions
Combine heavy cream, honey and soft butter in a medium sauce pot and bring to a simmer (butter should be melted at this point). Meanwhile, put both chocolates in a bowl. When cream mixture starts to boil, remove from heat and pour over the chocolate. Allow to sit 30-60 seconds to melt the chocolate and then whisk until smooth. Stir in the salt, followed by the sour cream, until there are no lumps. Chill in the refrigerator overnight. 

Cake Soak
Combine 2 cups simple syrup, 2 cups whole milk and 1 Tbsp vanilla extract. Put in a squeeze bottle.

Cream Cheese Frosting
4 lbs butter, soft
3 lbs cream cheese, soft
3 lbs powdered sugar
1 Tbsp salt
1 Tbsp vanilla extract

Instructions
Paddle cream cheese until smooth. Add butter and paddle until evenly combined. Add salt and powdered sugar and paddle on high until light and fluffy. Add vanilla extract and mix until incorporated.

Cake Assembly
Pull coconut and chocolate creams out of the refrigerator at least 2 hours ahead of assembling, so they are soft and spreadable.

Note: Assemble cake in the order listed below, from the bottom up.
Start by placing a round of coconut cake on your cake board. Pipe a tall boarder of cream cheese frosting around the edge of the cake. Scoop one-quarter of the total chocolate cream filling inside the boarder and spread out evenly with an offset spatula. Sprinkle about one-quarter of the Nutella crunch all over the cream. Press it down into the cream.

Top with a layer of chocolate cake. Drizzle the cake all over with the cake soak. Pipe a tall boarder of cream cheese frosting around the edge of the cake.  

Scoop one-quarter of the total coconut cream filling inside the boarder and spread out evenly with an offset spatula. Sprinkle about one-quarter of the Nutella crunch all over the cream. Press it down into the cream. Top with a layer of coconut cake. Drizzle all over with the cake soak. Pipe an extra-tall board of the cream cheese frosting around the edge of the cake.

Scoop one-quarter of the total chocolate cream filling inside the boarder and spread out evenly with an offset spatula. Scoop one-quarter of the total coconut cream filling inside the boarder and spread out evenly with an offset spatula.  

Top with the second layer of chocolate cake. Drizzle all over with the cake soak. Place the entire cake in the refrigerator (or freezer) to completely firm up before frosting and finishing.

Assembly Guide
Top of cake
¼ batch coconut cream
¼ batch chocolate cream
Coconut cake
¼ batch Nutella crunch
¼ batch coconut cream
Chocolate cake
¼ batch Nutella crunch
¼ batch chocolate cream
Coconut cake
Bottom of cake

Once cake is firm, cover the entire top and outside with the cream cheese frosting. Smooth out.

Optional step: Decorate sides of cake with a mixture of toasted coconut and toasted sliced almonds. CS

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