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Recipes to help bring a taste of Asheville to your holiday dinner

To help make your dinners over the holidays a little bit more special, we reached out to area restaurants for their take on classic dishes. (Photo credit: Tim Robison Creative, left & right; Kelly Doty, middle)

Asheville's food scene is arguably just as vibrant as its craft beer or recreational activities. To help make your holiday dinners a little bit more special, we reached out to local restaurants for their take on classic dishes.

Whether you're traveling to be with family over the holidays or staying home, you can bring something straight from the kitchens of some of Asheville's most popular restaurants.

Beer City Biscuit - Biscuit Head

Yields 6 large, 5-ounce biscuits

"We take pride in our mountain town and love the many libations and elixirs that are created here. So, Asheville, this biscuit is for you," - Biscuit Head

Ingredients:

  • 4 cups White Lily flour
  • 1 cup whole wheat flour
  • 1 tablespoon salt
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon cocoa powder
  • 8 tablespoons butter, chilled and cubed
  • 3 tablespoons Black Strap molasses
  • 1 cup cooked whole grain barley
  • 1 cup chocolate porter (Note: That's only 8 ounces, so you can go ahead and drink the other 4 ounces!)
  • 1 cup whole buttermilk

Instructions:

  1. Preheat your oven to 375 degrees F, making sure you have one of the racks in the middle of the oven.
  2. Grease a baking sheet or cast iron skillet. (Pan spray works fine.)
  3. Make sure that your barley has been cooked well and is not very wet.
  4. Add all of the dry ingredients (both flours, salt, baking powder, nutritional yeast, and cocoa powder) to a large bowl and sift.
  5. Cut the butter into the dry ingredients (see page 000). Fold in the barley, buttermilk, and porter, then gently fold in the molasses. Be careful not to overmix.
  6. Use a large ice cream scoop and scoop the dough into your pan or skillet.
  7. Bake for 20-25 minutes or until dark golden brown.

See more recipes from Biscuit Head in their cookbook.

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Honey Bourbon Glazed Brussels Sprouts - The Corner Kitchen

Ingredients:

  • 2 pounds Brussels sprouts
  • 2 tablespoons non-GMO canola oil
  • 1/4 cup of walnuts
  • 1 ounce of Bourbon
  • 2 tablespoons honey
  • 2 tablespoons whole butter
  • Salt and pepper mix to taste

For Garnish

  • 1 sweet potato
  • 1 quart of oil
  • Salt and pepper mix to taste

Instructions:

  1. Preheat oven to 350 degrees F
  2. Cut the Brussels sprouts, trim ends and split.
  3. Heat the pan, add oil. Make it “smoking hot."
  4. Sear the sprouts, cut side down and place in the oven. Roast for 10 minutes.
  5. Add walnuts and roast for 10 minutes more.
  6. Put the pan back on the stove at medium heat. Add the Bourbon, honey and butter.
  7. Move the ingredients in the pan to create a nice emulsified sauce.

Method for the Garnish

  1. Using a mandolin or Japanese mandolins, cut the sweet potato to “julienne.”
  2. Fill a high walled pot halfway with non-GMO canola oil. Place a candy thermometer in and bring the temperature to 300 F.
  3. At this point, using a hand strainer (also known as a “spider”), place the potatoes threads in the oil stir them around.
  4. When most of the bubbling stops, remove from the oil lay on paper towels season with salt and pepper to taste.

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Collards Callaloo - Biscuit Head

Yields 6, 1 1/2 cup servings

"We bring a little bit more of the African and Caribbean influence by taking out the meat and preparing them callaloo style." - Biscuit Head

Ingredients:

  • 2 bunches collards, cleaned and washed
  • 1 onion diced
  • 1 sweet potato sliced with the skin on
  • 2 cups coconut milk
  • 1/2 tablespoon garlic, minced
  • 1/2 tablespoon salt
  • Pepper to taste
  • 1/2 tablespoon curry powder
  • 1 pinch allspice
  • 1 pinch cinnamon
  • 1 teaspoon chili flakes
  • 1/2 cup brown sugar
  • 1 1/2 quarts water

Instructions:

  1. Collards are notorious for having lots of dirt and grit, so wash them good. We wash ours twice.
  2. After you have the collards nice and clean, chop them into two-inch squares. If you stack them on each other you can slice them lengthwise and then come back and cut them the other direction.
  3. Note: Collards and most other greens have a rib that runs down the center. You can either remove this by cutting along either side of the rib or leave it in. We choose to leave it intact because it adds a little texture to the finished cooked greens. We will however trim the rib off at the bottom of the leaf. Anything after that just gets too hard and stringy.
  4. Once you have the collards cleaned and cut, all the hard work is done.
  5. Add all of your ingredients to a large stockpot, give a quick stir and cook over medium heat for two hours.
  6. Keep a lid on the pot, removing only to stir every 15 minutes or so.
  7. If there is any kind of toughness to the greens after 2 hours, keep cooking and feel free to add more water as needed.
  8. The finished dish will be thick, tender, and creamy.

See more recipes from Biscuit Head in their cookbook.

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Dried Cherry Corn Pudding - 12 Bones

Yields 8 -10 servings

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3 tablespoons baking powder, plus 1 teaspoon
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 large eggs
  • 1 stick melted butter
  • 2 cups heavy cream
  • 1 14-ounce can of creamed corn
  • 2 fresh poblano peppers, seeded and diced
  • 1 1/2 cups fresh or frozen corn kernels
  • 1/2 cup of dried cherries

Instructions:

  1. Preheat oven to 300 degrees F.
  2. Mix all dry ingredients together in a medium bowl.
  3. Pour the eggs, butter, cream, and creamed corn into a large mixing bowl, and beat with an electric mixer or stir until thoroughly combined.
  4. Add the poblanos and corn.
  5. Slowly add the flour mixture, and mix until just combined. The mixture should resemble cake batter.
  6. Grease a large 11 x 15-inch rimmed baking dish.
  7. Pour the pudding mixture into the pan, and place it in the oven.
  8. Lightly tent the pan with foil.
  9. Bake for 1 hour with the foil on, then remove the foil and bake for an additional 30 minutes, or until the center is just set.

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Bacon Wrapped Pork Loin with Smoked Maple Syrup - Biscuit Head

Yields 6 servings

"This dish is a showstopper that your carnivorous friends and family will love." - Biscuit Head

Ingredients:

  • 2 pounds pork loin
  • 2 pounds bacon, thin cut
  • 1 cup maple syrup

For the rub:

  • 1/4 cup whole grain mustard
  • 1 garlic clove, chopped
  • 1 tablespoon rosemary, chopped
  • 3 tablespoons maple syrup
  • 1 tablespoon black peppercorn, cracked
  • 1 teaspoon salt

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Mix all the ingredients in the rub together then give the pork loin the best massage of its life, making sure to coat the whole piece of meat.
  3. Take a nice big piece of parchment paper or aluminum foil and lay it on your counter. Shingle the bacon slices lengthwise over on each other, overlapping slightly, until you have formed a bacon chain that is the length of your pork loin.
  4. Lay the loin into the center of your bacon blanket. Pull one piece from either side up and cover with the next piece from the opposite side as if you were weaving. Once the loin is completely covered with the bacon, place the bacon wrapped pork loin onto a pre-greased baking sheet.
  5. Cook for 50 minutes or until the bacon is browned and the internal temperature is 140 degrees.
  6. Let the meat rest for 15 minutes, drizzle your finished pork loin with the syrup and enjoy.

See more recipes from Biscuit Head in their cookbook.

Buttermilk Pie - Biscuit Head

"We are in love with this traditional southern pie because of its silky custard filling and super-sweet tang" - Biscuit Head

Ingredients:

  • 2 eggs
  • 5 tablespoons melted butter
  • 1 1/2 cup whole buttermilk
  • 2 cups sugar
  • Juice and zest of ½ of a lemon
  • 1/4 cup All Purpose flour
  • 2 teaspoons vanilla
  • pinch nutmeg
  • 1 10” pie crust

Instructions:

  1. Preheat oven to 350 degrees.
  2. Whip the eggs until they’re slightly foamy.
  3. Stir in the butter, sugar and flour, until smooth.
  4. Stir in the buttermilk, lemon, vanilla and nutmeg.
  5. Pour this mixture into your 10” pie crust and bake 45 minutes to 1 hour, or until it is browned on top and barely jiggles.
  6. This pie needs to cool to room temperature or colder before being served and can be saved in your fridge to enjoy for up to one week.

See more recipes from Biscuit Head in their cookbook.

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