As the holidays approach, we were thrilled to collaborate with NBC Boston’s Chef’s Pantry! Filmed in our Hyannis showroom, Chef Anna Rossi prepared a seasonal spread on our Thermador induction cooktop, highlighting the flavors of autumn. Using some of her favorite ingredients, Anna shares recipes that capture the warmth and comfort of fall, perfect for holiday gatherings or cozy nights at home.
Below, are the recipes featured in the episode, and you can check out Thermador’s full lineup of kitchen appliances here.
New England Apple Glögg
Warm up with this cozy, spiced New England Apple Glögg. It’s a perfect mix of apple cider, aromatic spices, and the option to add a touch of festive spirit.
Ingredients:
- 6 cups apple cider
- ¼ cup honey
- 1 orange, peeled and sliced
- 1 TBSP fennel seeds
- 12 cardamom pods
- 3 cinnamon sticks
- 1 bay leafApple slices, cinnamon sticks, sliced almonds, and raisins for garnish
Preparation:
- In a large, dry pot, gently toast fennel seeds, cardamom pods, cinnamon sticks, and bay leaf for 1-2 minutes over medium-high heat until you can smell the aroma of the spice oils.
- Add the apple cider, honey, orange peel, and orange slices and bring to a simmer.
- Reduce the heat to low and keep warm until ready to serve.
- Serve in small glasses with a spoonful of sliced almonds and raisins and garnish with an apple slice and cinnamon stick.
Chef’s Tip: For an extra splash of festive cheer, add a splash of rum, aquavit, or bourbon.
Apple Cider Braised Short Ribs
This dish brings the rich, savory taste of braised short ribs with an apple cider twist that’s perfect for fall gatherings.
Ingredients:
- 6 short ribs
- Kosher salt and cracked pepper
- 3 TBSP za’atar spice blend
- 1 TBSP avocado oil
- 2 onions, sliced ½ inch thick
- 2 cups apple cider
- 1 cup beef stock
- 2 cinnamon sticks
- 2 large sprigs of sage
- 8 whole cloves
Preparation:
- Preheat the oven to 350°F.
- Season short ribs generously with salt, pepper, and za’atar.
- Over medium-high heat, add avocado oil to a large Dutch oven or heavy-bottom pot with a lid. Sear seasoned short ribs on all six sides, about 3 minutes per side, to create a beautiful golden-brown color and texture.
- Use tongs to carefully pull the short ribs from the pot and place on a plate.
- Add onions to the pot and sauté in the drippings from the short ribs. When the onions are tender and translucent, add the apple cider, beef stock, cinnamon sticks, sage, and cloves.
- Bring to a simmer and return the short ribs to the pot.
- Cover with a lid and place the Dutch oven into the preheated oven. Bake for 2½ to 3 hours or until the meat is falling off the bone.
- To serve, remove the short ribs from the pot and strain the cooking liquid, discarding the onions and herbs. Return the cooking liquid and short ribs to the pot and keep warm until ready to serve.
Smoked Gouda Polenta
Rich and creamy, this Smoked Gouda Polenta brings a smoky flavor and comforting texture to any meal.
Ingredients:
- 1 cup polenta
- 4 cups chicken stock
- ½ cup heavy cream (optional)
- ½ cup pumpkin puree
- 1 cup smoked gouda, shredded
- ¼ tsp freshly ground nutmeg
Preparation:
- Prepare polenta according to package instructions using the chicken stock as the cooking liquid. Instant polenta will take a remarkably shorter time than traditional polenta to cook. While what you gain in speed you will lose in texture, both are respectable options.
- When the polenta is mostly cooked and you are nearly ready to serve, drop the heat to medium-low and stir in cream, followed by the pumpkin puree, shredded gouda, and freshly ground nutmeg. Taste and season with salt and pepper.
- Serve immediately.
Chef’s Tip: Use a splash of water or stock to loosen the polenta if it gets stiff before it reaches the table.
Chocolate Holiday Bark
Easy to make and festive, this Chocolate Holiday Bark is a treat everyone will love. Customize with different toppings to create a holiday classic.
Option 1 Ingredients:
- 16 oz white chocolate, chopped
- ⅔ cup pistachios, shelled and coarsely chopped
- ⅔ cup freeze-dried raspberries
- 1 TBSP cardamom powder
Option 2 Ingredients:
- 16 oz good-quality chocolate (like Valrhona), chopped
- ⅔ cup freeze-dried blueberries
- ½ cup muesli or granola
- 1 TBSP Maldon salt
Preparation:
- Prepare a baking sheet lined with parchment paper.
- In a heavy-bottom pot, melt chocolate, stirring gently and continuously.
- Carefully pour onto the parchment-lined baking sheet. Use a silicone spatula to spread to about ¼ inch thick.
- Sprinkle with your preferred toppings.
- Place in the refrigerator for 1 hour.
- Remove and chop into large pieces with a sharp knife.
- Keep chilled or at room temperature in an airtight container.
KAM COMMENT: Each recipe brings something unique to the table, perfect for the cozy season ahead. Try them out and share your creations with us! Here's link to watch the episode of The Chef's Pantry: https://www.youtube.com/watch?v=oKOHPfTvse8&t=38s