Classic Holiday Recipes from Nathan Turner

Photo: Lena Britt Photography

The scent of pine, sweets and savory delights wafted through Alisal Ranch this past week as celebrated interior designer and author, Nathan Turner, hosted his California Country Holiday workshop from December 3 through 5. Showcasing his favorite recipes for entertaining, Turner and our Director of Culinary Operations, Chef Anthony Endy, hosted a holiday feast including a decadent display of desserts and tasty appetizers fit for any holiday fête. Luckily, we were able to snag a few recipes from the event along with some of Turner’s additional holiday favorites. Scroll below to find your favorite new recipe to make for family and friends this season.

Ginger Molasses Cookies

Ingredients

• 2 ½ cups flour
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ¾ teaspoon salt
• ½ teaspoon grated nutmeg
• ¼ teaspoon cloves
• 12 Tablespoons unsalted butter, room temperature
• ¾ cup dark brown sugar
• ½ cup sugar, plus more for rolling
• 1/3 cup light molasses
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla
• ¼ cup crystallized ginger, cut into tiny bits

Instructions

Step 1: Preheat oven to 350 degrees Farenheit. Line sheet pans with parchment paper.

Step 2: In a small bowl combine flour, baking soda, cinnamon, ginger nutmeg, salt and cloves and whisk together.

Step 3: In the bowl of a stand mixer fitted with paddle attachment, beat the butter until pale yellow, 1 to 2 minutes. Add brown sugar and 1/ 2 cup sugar and beat until light and fluffy, 2 to 3 minutes. Add the molasses and beat on low speed until combined. Scrape down the sides of bowl as needed. Next, add egg, egg yolk and vanilla and mix to combine. Add the flour mixture and mix until just combined. Add crystallized ginger and mix together.

Step 4: For the dough into 1 ½ ounce balls (2 Tablespoons) Roll each ball in sugar and place 8 cookies per baking sheet.

Step 5: Bake one pat at a time. Bake until the cookies are puffed with cracks on the top, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

Baked Crab Dip with Old Bay and Ritz Crackers

Ingredients

• Unsalted butter, for greasing the baking dish
• 10 ounces fresh lump or jumbo lump crab meat
• 4 ounces cream cheese, softened
• ½ cup grated Parmesan
• 3 tablespoons mayonnaise
• ½ teaspoon fresh lemon zest plus 2 tablespoons lemon juice
• 3 scallion, trimmed and minced, plus more for serving
• ¾ teaspoon kosher salt
• ¼ cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
• ¼ cup chopped parsley
• 2 teaspoons hot sauce
• Sliced English cucumbers and other crackers. for serving

Instructions

STEP 1: Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.

STEP 2: In a medium mixing bowl, combine the crab meat, cream cheese, ¼ cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay Bay, Parsley, hot sauce and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and sooth into an even layer.

STEP 3: In a small bowl, combine ¼ cup Parmesan and the crushed Ritz crackers; Sprinkle Mixture evenly over the dip.

STEP 4: Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

Rustic Shrimp Cocktails

Ingredients

• 1 ½ pounds peeled shrimp
• 1 pint cherry tomatoes
• Olive oil
• Lemon juice
• Worcestershire
• Horseradish
• Hot sauce
• Garlic, minced

Instructions

STEP 1: Heat the oven to 500 degrees Farenheit.

STEP 2: Put 1 ½ pounds peeled shrimp and 1 pint cherry tomatoes in a roasting pan; toss with olive oil and garlic.

STEP 3: Roast, turning the shrimp once, until they’re pink all over, 10 to 15 minutes.

STEP 4: Mash the tomatoes in a bowl. Drain Liquid. Add 2 tablespoons olive oil, lemon juice, Worcestershire, horseradish and hot sauce.

STEP 5: Dip in warm sauce

Swedish Meatballs

Ingredients

Meatballs

• 1 lb Ground beef
• 1lb Ground pork
• ¼ cup Flat leaf parsley, minced
• ½ tsp Ground allspice
• ½ tsp Ground nutmeg
• ¾ cup Yellow onion, grated (about 1 medium onion)
• 2 tsp Salt
• ½ tsp Pepper, freshly ground
• 4 Cloves garlic, minced
• 1 cup Milk soaked white bread
• 2 Eggs
• 2 tbsp Olive oil

Cream Gravy:

• ½ cup Butter
• ½ Flour
• 4 cups Beef broth
• 1 tsp Salt
• ¼ tsp Pepper
• 1 tbsp Lemon juice
• ¼ tsp Ground allspice
• ¼ tsp Ground nutmeg
• 1 cup Heavy cream

Instructions:

STEP 1: In a large bowl, mix the beef, pork, parsley allspice, nutmeg, grated onion, salt, pepper, garlic, white bread soaked in milk and eggs until combined.

STEP 2: Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.

STEP 3: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set Aside.

STEP 4: When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel, Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.

STEP 5: Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.

STEP 6: Once the gravy begins to simmer, add the meatballs back into the pan.

STEP 7: Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, about 8-10 minutes.

STEP 8: Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.

Vegan Swedish Meatballs

Ingredients

Meatballs

• 2 lbs Impossible ground meat
• ¼ cup Flat leaf parsley, minced
• ½ tsp Ground allspice
• ½ tsp Ground nutmeg
• ¾ cup Yellow onion, grated (about 1 medium onion)
• 2 tsp Salt
• ½ tsp Pepper, freshly ground
• 4 Cloves garlic, minced
• ¾ cup Bread soaked in oat milk
• 2 Eggs
• 2 tbsp Olive oil

Cream Gravy

• ½ cup Vegan butter
• ½ Flour
• 4 cups Vegetable broth
• 1 tsp Salt
• ¼ tsp Pepper
• 1 tbsp Lemon juice
• ¼ tsp Ground allspice
• ¼ tsp Ground nutmeg
• 1 cup Coconut cream
• 1 tbsp Braggs Liquid aminos

Instructions

STEP 1: In a large bowl, mix the impossible ground beef, parsley allspice, nutmeg, grated onion, salt, pepper, garlic, bread soaked in oat milk and eggs until combined.

STEP 2: Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.

STEP 3: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set Aside.

STEP 4: When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel, Lower the heat to medium and add the vegan butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the vegetable broth to the pan a little at a time.

STEP 5: Whisk the gravy until the broth is all incorporated. Add liquid aminos, salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the coconut cream.

STEP 6: Once the gravy begins to simmer, add the meatballs back into the pan.

STEP 7: Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, about 8-10 minutes.

STEP 8: Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.