Holiday recipes from the Split Rock Grille in Jamesville

Our reporter, Brandon Roth, was at the Split Rock Grille in Jamesville this morning. Below are the holiday recipes that were cooked up in the kitchen.

Baked Apple

1 apple per two guests (granny smith or personal preference)

¼ cup of brown sugar

1 teaspoon ginger

1 teaspoon cloves

Approximately 15-20 candy canes

Wash the apples well. Cut the apple in half and core both sides. Combine the dry ingredients and place in a bowl. Coating the outside and inside of the apple(s) liberally, place on a well-oiled baking sheet. Bake at 350F until the apple is fork tender.

In a separate saucepan, melt the candy canes. Once the apples are done, carefully dip in the candy cane mixture. (Be cautious not to burn yourself) Allow the apples to harden.

Mini Turkey, Brie Cheese and Cranberry Puffs

1 sheet puff pastry dough cut into rounds (size is up to you)

1-2 cups pulled turkey

1 cup brie cheese

¼ cup fresh or dried cranberries

1 cup balsamic vinegar

2 Tablespoons diced apple

1 Tablespoon cranberries

1 teaspoon sugar

Cut puff pastry to desired size of bites. Using already cooked turkeys (from dinner maybe) pull from the bone and place in the middle of the pastry. Slice the brie cheese (with or without the skin) and add a comparable amount to the turkey. Add your cranberries to the pastry and either close or add a top to the pastry. Bake at 400F, until pastry is golden brown and flaky, remove and serve with sauce.

In a separate saucepan, add vinegar, diced apple, cranberries and sugar. Reduce on medium heat until nape (wonâ??t run off the spoon). Use as dipping sauce or garnish on a plate.

Seafood Bucket

3 little neck clams per person

3 mussels per person

3 shrimp per person

2 crab claws per person

4 scallops per person

½ cup Andouille sausage

3 red potatoes halved

1 Tablespoon blended oil

2 Tablespoons fresh crushed garlic

1 gallon water

2 Tablespoons seafood base

½ cup white wine

1 orange

1 lemon

½ cup old bay seasoning

1 bay leaf (sachet)

10-12 stems of parsley (sachet)

1 Tablespoon peppercorns (sachet)

½ Tablespoon whole cloves (sachet)

In a stock pot, add oil on medium high heat. Add Andouille sausage and halved potatoes. Add garlic after about 3 minutes of sautéing. Add: water, base, wine, orange juice, lemon juice, old bay seasoning and sachet bag. Cook until potatoes are tender. Remove sausage and potatoes. Bring stock to a boil and add clams for one minute, then remainder of seafood until clams and mussels are open. Remove and serve in a bowl with bread!!