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EXTRAVAGANZA
C O O K B O O K

2. 2 Holiday Extravaganza 2008
This year’s chef for The Republic’s
Holiday Extravaganza is the chef at Harrison
Lake Country Club and instructor at Red Oak
Culinary School. He will be opening a new
restaurant later this year in Columbus.

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Bevers Pharmacy
Brad’s Home Furnishings
Butterfly World
Chateau de Pique
Clark Appliance
Columbus Regional Hospital
Fitted Foot
Gran Brazil
Lockett’s
Longaberger
Mary Kay
McDowell School
Metabolic
Premier Jewelry
Red Oak Culinary School
Sam’s Club
Scrap-a-holic
Silpada
Skin Deep
Studio 204
Sunkiss - Red Lips Boutique
Tastefully Simple
Taulman Chiropractic
Unique Windows
Wischmeier Nursery
EXTRAVAGANZA
2008
5 p.m. Doors open. Visit the exhibitors’ booths listed below.
6:15 p.m. The latest fashions from Lockett’s will be modeled.
Be sure to fill out your registration card for a chance
to win prizes.
7 p.m. Welcome by master of ceremonies John Foster,
WCSI.
Jeff Maiani will whip up tempting recipes on
the most up-to-date appliances from Clark Appliance.
INTERMISSION
Don’t miss when we call your name.
Lots of door prizes to be given away!
The cooking presentation will resume.
Presented by:
Style show presented by Lockett’s Ladies Shop
Appetizers by Sam’s Club
Kitchen appliances supplied by Clark’s Appliances
Decorations provided by Wischmeier Nursery
List of exhibitors for the 2008 Holiday Extravaganza:
WHEN QUALITY & PRICE ARE IMPORTANT, SHOP —
STORE HOURS: Mon.-Sat. 9:30-6, Fri. 9:30-8, Sun. 1-5
729 Washington St.

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½ cup fresh ginger, peeled and chopped
1 cup sugar
10 ounces cranberry juice
½ cup frozen cranberries
½ cup water
2 bottles champagne, well chilled
24 frozen cranberries, (3 per serving)
¼ cup sugar
1 teaspoon crystallized ginger, chopped
Combine fresh ginger, sugar, cranberry juice, frozen cranberries and
water in a saucepan and bring to a simmer. Let simmer to syrup-like
consistency, remove from heat and let cool. Strain syrup and discard
the ginger. Let chill.
Place ¼ cup sugar and crystallized ginger in a spice grinder (coffee
grinder) and process until even consistency.
Moisten rims of champagne flutes with water and dip in ginger sugar.
Add one to two tablespoons of the chilled syrup to the bottom of each
flute, drop in 3 frozen cranberries and top with chilled champagne
(about 4 ounces).
Serves up to 8 people.

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Filling:
1 cup Nutella
1 cup finely chopped hazelnuts
3 tablespoons powdered sugar
¼ teaspoon vanilla
Cookies:
4 ounces bittersweet chocolate, melted
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, room temperature
2/3 cup brown sugar
¼ cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla
1 tablespoon coffee liqueur
2 cups semisweet chocolate chips
1 cup chopped hazelnuts
Powdered sugar for garnish
For filling:
Combine all ingredients in a bowl and mix well. Let chill.
Cookies:
Preheat oven to 325 degrees.
Line baking sheets with parchment paper. Sift flour, cocoa, baking
soda and salt into a bowl.
Using an electric mixer, beat butter and both sugars in a bowl until
well blended and fluffy. Add egg, water, vanilla, and coffee liqueur
and blend well. Fold in melted chocolate. Beat in flour mixture, being
careful not to over mix.
Stir in chocolate chips and nuts.
Drop dough by tablespoonfuls onto prepared sheet pans, spacing
2 inches apart.
Bake until the tops are just firm and no longer shiny (about 12 min-
utes).
Transfer to rack to cool.
Place half of the cooled cookies flat side up on a work surface.
Spread each with a tablespoon of filling, leaving ¼ inch border.
Top each with a second cookie, pressing to adhere. Serve chilled.
with Hazelnuts

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2 bone-in pork loin roasts, frenched
1 large red onion, sliced
1 head fennel, sliced, reserve the tops for garnish
1 cup hard apple cider
1 cup orange juice
2 cups chicken stock
3 tablespoons butter
Brine:
2 gallons water
2 cups kosher salt
4 oranges, zest and juice
1 head fennel, sliced, tops included
1 bulb garlic, cut in half
1 bunch tarragon
1 tablespoon black peppercorns
5 bay leaves
Have your butcher prepare your bone-in pork loin as a “crown roast”
(exposing the rib bones down to the eye of the roast and tying the
two roasts together to form a crown shape. Note: This recipe will work
perfectly well with a single pork roast, bone-in or boneless, however the
bone-in roast will have much more flavor in the end result.
Prepare the brine: Combine all ingredients in a large stock pot and bring
to a slow simmer. (Just enough to dissolve the salt.) Let cool completely.
Marinate the crown roast in the cooled brine overnight (or at least 6 hours).
Preheat oven to 375 degrees. Cover the exposed bones with foil to
prevent scorching.
Spread sliced red onion and fennel evenly on the bottom of roasting pan.
Place the roast on top of the vegetables. Roast in the oven until internal
temperature reaches 155 degrees. Remove from oven and let roast rest
up to one hour. It should carry-over cook to an internal temperature of
165 degrees.
Meanwhile, remove fat from the roasting pan. Discard any scorched
vegetables. Place the pan over medium heat and deglaze with cider,
scraping up browned bits from the bottom of the pan. You may now
transfer the liquid to a saucepan if it makes it easier, or just finish the
sauce in the roasting pan. Add the orange juice and reduce the liquid
by half. Add the chicken stock and reduce by half again. Stir in butter
and pour over roast or reserve in a sauce boat and serve tableside.
Carve and serve roast tableside.
Serves up to 16 people.
with Fennel and Orange

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Marinade:
4 six-ounce portions ahi (yellowfin tuna)
1 cup light soy sauce
1 tablespoon sesame oil
2 tablespoons cilantro, chopped
2 garlic cloves, sliced thin
2 tablespoons fresh ginger, sliced thin
Crust:
¼ cup white sesame seeds
¼ cup black sesame seeds
Combine all ingredients in the marinade in a bowl and stir well.
Place tuna portions in a single layer in a shallow dish and cover
with marinade. Marinate for 15 minutes, turning once or twice.
Combine both sesame seeds in a shallow dish and blend well.
Remove tuna from marinade and let drain. Remove any excess
garlic and ginger from the tuna. Now coat each portion with the
seeds, pressing gently to form a crust. Store in the refrigerator until
ready to cook. Storing at least 1 hour will help the seeds adhere to
the tuna better.
Heat a heavy sauté pan (cast iron preferable) over high heat. Coat
the bottom with vegetable oil. Sear all sides of the tuna for 30 seconds
each (or cook to desired doneness). Serve immediately or chill and
serve as an appetizer sliced over Asian Slaw.
Serves 4 people.

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4 globe artichokes
2 cups artichoke/spinach dip
4 tablespoons panko (Japanese bread crumbs)
4 tablespoons shredded Parmesan cheese
In a large pot, bring approximately 1 gallon of water (enough to sub-
merge the artichokes in) to a boil with a handful of kosher salt.
While the water is coming to a boil, prepare the artichokes. Trim off the
tops and the tip of the stem. Then using scissors trim off the tip (thorn)
of each leaf. Rub each artichoke liberally with lemon after trimming and
submerge in cold water to keep it from browning.
When the water is boiling, add the artichokes and weight them down
with a dinner plate or bowl to keep them submerged. Cook for approxi-
mately 30 minutes or until soft. (Tip of a paring knife should pierce the
bottom of each artichoke with very little resistance.)
Remove from water and let drain upside down (stem facing up) in a
colander or perforated pan. Let cool completely before working with
them as they will fall apart easily when warm.
When cool, trim off the stem so that each artichoke will stand up.
(Reserve the stems, chop them finely and add to the spinach artichoke
dip.)
Using your thumbs, create an opening in the top of each artichoke.
Using a teaspoon, scrape out the “choke,” the fuzzy-looking part
toward the base of each artichoke. Now spoon in the dip (or use a
piping bag), filling each artichoke. Then spread on the sides, making
sure each leaf has some of the dip underneath. Sprinkle each with
breadcrumbs, then Parmesan and bake in a preheated 375 degree
oven until browned and heated through.
Serves up to 8 or more as an appetizer.

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4 pounds sweet potatoes, peeled (about 4 large potatoes)
4 Granny Smith apples
1 ½ quart heavy cream
6 ounces quality fresh goat cheese
5 tablespoons brown sugar
1 cinnamon stick
¼ teaspoon nutmeg, freshly grated
1 tablespoon kosher salt, or to taste
Black pepper, freshly ground, to taste
Butter, as needed
2 ½ cups, or as needed, panko (Japanese bread crumbs)
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Preheat oven to 400 degrees.
Put the cream in a saucepan with the cinnamon and nutmeg and
warm slightly infusing the flavors. Now stir only 4 ounces of the goat
cheese and the brown sugar (reserve the rest of the goat cheese for
the top of the gratin). Whisk until smooth. Let cool, remove cinnamon
stick.
Using a mandolin, slice the potatoes 1/8th of an inch thick. Do the
same with the apples, slicing them to the core, rotating them and
continuing until only the core is left. Immediately submerge the apple
slices in water to prevent browning.
Mix the bread crumbs and fresh herbs together and set aside.
Butter baking dish (or use small individual dishes). First put an even
layer of sweet potatoes, followed by an even layer of apples (note: be
sure to dry the apples well). Cover with the flavored cream and sprinkle
with the herbed bread crumbs. Repeat until all ingredients are used.
You may have some cream left over. Crumble reserved goat cheese
over the top of the gratin.
Cover the dish with foil (if using individual dishes, place them on a
baking sheet and cover the baking sheet with foil). Bake in the
preheated oven for about 45 minutes, or until potatoes are soft.
Increase the temperature to 500 degrees and remove the foil.
Bake until the top is nicely browned. Serve hot.
Serves 6-8 people.

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Slaw:
1 head napa (Chinese) cabbage, shredded
(may substitute any other cabbage)
2 medium carrots, shredded
2 packages daikon sprouts, clipped
1 medium red onion, sliced fine
1 bunch fresh cilantro, chopped fine
1 bunch green onion, chopped fine
Dressing:
2 cups light mayonnaise
1 tablespoon hot sauce
1 tablespoon sesame oil
2 tablespoons soy sauce
1 orange (zest and juice)
2 tablespoons fresh ginger (grated)
Salt and pepper to taste
Prepare the slaw by shredding or slicing fine each vegetable and
placing in a large bowl.
Prepare the dressing: Combine all ingredients in a bowl and whisk
until smooth. Combine the dressing with the prepared vegetables
and mix well.
Serves up to 10 or more.

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1 pound Brussels sprouts
1 cup chestnuts, canned
1/3 cup quality maple syrup
2 tablespoons whole butter
2 tablespoons fresh thyme leaves
Salt and pepper to taste
Bring 2 quarts of water and 1 tablespoon of salt to a boil. Trim the
outside leaves of the sprouts and using a paring knife, cut an X at
the base of each sprout.
Blanch in the boiling salted water until just tender. Remove from water
and shock in ice water. When completely chilled, drain well and cut
each sprout in half.
Put the syrup and sprouts into a sauté pan and bring to a simmer.
Add the butter and chestnuts and stir to coat. Stir well. The butter
and syrup will thicken and glaze the sprouts and nuts.
Season with salt and pepper and toss in the fresh thyme.
Serves 4-6 people.
with Chestnuts and Maple Glaze

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1 cup jasmine rice
1 cup water
1 quart whole milk
2 cups heavy cream
1 vanilla bean, split lengthwise
1 cinnamon stick
¼ teaspoon nutmeg, freshly grated
4 egg yolks
1 cup sugar
2 cups dried figs, stems removed and quartered,
soaked in warm water and a few splashes of brandy
Combine the rice and water in a saucepan and cook over medium
heat. Once most of the water is absorbed, add the vanilla bean, milk,
cinnamon and nutmeg and bring to a simmer. Reduce the heat and stir
often. Cook about 45 minutes.
Combine egg yolks and sugar in a bowl and stir well. Temper some
of the hot rice into the egg mixture, stirring rapidly. Return the rice and
egg mixture back to the pot and mix well.
Drain the dried figs and stir into pudding and add heavy cream, cook to
185 degrees stirring constantly. Let cool. Adjust sweetness to taste with
honey if desired.

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1 whole duck
1 red onion
1 orange
1 bunch Italian parsley
1 bunch thyme (Reserve 2 tablespoons of picked leaves for the garnish)
3 tablespoons butter
1 each pomegranate, seeds only
1 cup pomegranate juice
1 cup sugar
½ cup cider vinegar
Preheat oven to 400 degrees. Rinse the duck under cold water.
Remove the giblets and discard, or freeze for another use. Pat the
duck dry with paper towels. Tuck wing tips under and remove excess
fat from cavity. Gently prick the skin all over with a fork. Cut the orange
in half and squeeze the juice over the duck. Quarter the onion and stuff
into the cavity along with the orange halves and the thyme and parsley.
Season the duck very well with kosher salt inside and out. Place on a
rack in a roasting pan and begin roasting.
Make the glaze. Combine the pomegranate juice, sugar and cider
vinegar in a saucepan and reduce to a syrup consistency. Stir in
1 tablespoon reserved thyme leaves. Pour about 1/4th of the glaze
into another container and reserve. Leave the rest in the saucepan and
stir in the butter, keep warm.
Rotate the duck after about 20 minutes. Once the duck reaches an
internal temperature of 140 degrees, start to glaze it. Using a brush,
liberally baste the duck with the reserved pomegranate glaze and
continue roasting until it reaches an internal temperature of
155 degrees. Remove from oven and brush one last time with
the glaze. Let rest for at least 30 minutes. Garnish duck with
pomegranate seeds and fresh thyme. Carve and serve with
the remaining glaze drizzled on top.
Serves 4-6 people.
with Pomegranate Glaze

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2 cups half and half
2 cups heavy cream
8 ounces chocolate
8 egg yolks
1/3 cup raw sugar (plus more for brulee)
1 orange zest
1 teaspoon cayenne (or to taste)
Preheat oven to 325 degrees. Combine the cream, half and half,
orange zest, cayenne, and half of the sugar in a heavy saucepan and
bring to a boil.
Add the chocolate and turn off heat. Stir to melt chocolate.
Combine the egg yolks and other half of the sugar in a bowl and
whisk to combine.
Add 1/3 of the warm chocolate mixture and temper the eggs. Add
the rest of the mixture and mix well, then strain through a fine sieve.
Place serving dishes in a roasting pan and divide the mixture evenly.
Place the custard in the oven and pour warm water into the pan to
reach halfway up the sides of the serving dishes. Cover with foil
and bake for 50 minutes. Let cool completely. Top each with about
1 tablespoon of sugar and torch or broil to make a crisp caramel
topping. Or serve in smaller cups without crust as pots au crème.
O N T H E C O V E R