Flavors of the Season a Holiday Cookbook by Chef Fred Tiess

The celebration of holidays may take us back to some of our favorite memories. Who can't
remember a favorite dish of a past celebration, the aroma of apples and spice, or a plump roasting
turkey, the annual anticipation of a culinary tradition? You might even envision a table set with
dishes that have more calories than our daily diet allows, that’s what makes it a special occasion.
The holidays are truly a special time for food, family, and the fellowship of friends.

The Flavors of the Season will take you on a year-round culinary journey, exploring the more
popular holiday dishes. Included in the 172 pages are nearly 200 recipes that can be used
throughout the year, no matter how special the occasion is.

The Flavors of the Season is a Holiday Cookbook that will assist you in planning that very special
meal. Some of our recipes have been created for sugar free, low carb, wheat free, meatless, and
healthy dietary requirements.

The beginning of the book includes suggested menus for you to consider. It is the hope of Le Guild
Culinaire Publications that you enjoy and adopt some our recipes for your holiday table.









		Beverages and Appetizers Mulled Apple Cider Apple Cranberry Punch Ginger Peach Punch Island Melon and Pineapple “ Rum” Punch Blackberry Iced Tea Vermont Cheddar and Port Wine Spread with Walnuts Virginia Ham and Turkey Wheels Green Onion Spread Chesapeake Crab Dip Warm Brie with Caramelized Pecans Smoked Swiss Cheese Fondue Grilled Chesapeake Oysters with a Horseradish Slaw Horseradish Slaw Gruyere Mushroom Triangles Smoked Salmon and Tomato Tartar Spiced Pecans Brandied Chicken Liver Pate Smithfield Ham and Cheddar Turnovers Artichoke Spinach Gratin Southwestern Black Bean Bake Soft Spring Rolls with Sweet Chili Sauce Salads and Dressings French Vinaigrette Suffolk Peanut Vinaigrette Sundried Tomato Dressing Cracked Pepper Parmesan Dressing Russian Dressing Thousand Island Dressing Cole Slaw Creamy Chicken Salad Cucumber Tomato Salad Egg Salad Chopped Ham Salad Shrimp Salad Tuna Salad Baltimore Crab Salad Waldorf Salad Blue Cheese Salad Dressing Potato Salad Spinach Salad with Crispy Shiitake Bacon Sierra Bean Salad Black Bean and Turkey Salad Boston Lettuce Salad with Creamy Mustard Dressing Caesar Salad Escabeche De Verduras Chicken Lo Mein Salad Raspberry Rose Petal Dressing Soups Virginia Plum Tomato Soup Ham and Collard Green Soup Miso Soup Dashi Broth Tom Kai Ga Summer Cantaloupe Soup with Blackberries Low Carb Cream of Cauliflower Pumpkin Bisque Key Largo Shrimp Bisque Chilled Peach Soup Hampton Corn and Crab Chowder Caribbean Black Bean Soup with Cilantro Cream Bouillabaisse with Rouille Fish and Seafood Grilled Sea Scallops with Tomato Relish Rockin Rockfish with Cucumber and Poblano Salsa Pan Seared Sea Scallops with Avocado Salsa Salmon Capellini Chesapeake Crab and Shrimp Cakes with Spicy Remoulade Sauce Smoked Almond Catfish Tilapia with Almond Crust Pan Seared Salmon with Country Ham and Cabbage Pan Fried Mountain Trout with Walnuts, Shiitakes, and Scallions Entrees Apple Roasted Loin of Pork with a Mulled Cider Sauce Mulled Cider Sauce Smoked Prime Rib of Beef with Horseradish Cream Horseradish Cream Herb and Pepper Basted Duckling with Pecan Cornbread Dressing ,Cherry and Peach Sauce Old Fashioned Chicken Pot Pie Roasted Shenandoah Valley Turkey ,Glazed with a Herbal Honey, Served with a Surry Sausage Stuffing Brown Sugar and Cola Glazed Country Ham with Warm Peach Chutney Fresh Ham with Vidalia Onion Gravy Pork Chop Virginia filled with Smithfield Ham and Jack Cheese Served with a Apple Cream Roasted Tenderloin of Beef Hampton, Stuffed with Chesapeake Crab, Baked in Pastry, Served with Chive Hollandaise Scrambled Eggs with Irish Smoked Salmon Peppercorn Glazed Corned Beef Poached Eggs on Cornbread Rusks with Surry Sausage Gravy Roasted Breast of Chicken Macon County with Pecan Wild Rice Stuffing ,Georgia Peach Jus Scrambled Eggs with Mushrooms and Bacon French Toast with Lemon Sauce Cheese Blintzes with Strawberries Breakfast Fiesta Quiche Brian’s Famous Upside Down Pineapple Pancakes with Coconut Syrup Breakfast Crepes with Lemon Cream Angel Biscuits Sweet Potato Biscuits Cornbread Muffins Spicy Southwestern Spoon Bread Current Scones with Fig Preserves Cheddar English Muffins Smithfield Fettuccine Side Dishes Brussels Sprouts with Smoked Almonds Oven Roasted Carrots and Parsnips Tiny Green Beans with Turnips and Herb Butter Grilled Summer Squash with Cilantro Vinaigrette Twice Baked Potatoes Spring Vegetable Ragout Mediterranean Style Fennel Asparagus with Citrus Butter Broccoli Parmesan Latkes Whipped Butternut Squash Microwave Wild Rice Pilaf Cheddar Mashed Cauliflower Soy Succotash Grand Finales Ice Cream Base Sugar Free Ice Cream Base Amaretto Ice Cream Blueberry Ice Cream Cappuccino Ice Cream Chocolate Ice Cream Cinnamon Ice Cream Macadamia Ice Cream Mint Chocolate Chip Ice Cream Pistachio Ice Cream Vanilla Ice Cream Sugar Free Creamy Cheesecake with Almond Crust Pumpkin Spice Cheesecake Sugar Free Hazelnut Genoise Strawberry Almond Torte- no sugar added Sugar Free Orange Ricotta Mousse Basic Crepe Recipe Wheat Free Crepe Recipe Fresh Berry Crepes Berry Cobbler with Rum Sauce Lemon Tarts Bourbon Chocolate Pecan Squares Bananas Foster Bread Pudding Granny Smith Apple Cake with Caramel Sauce Christmas Butter Cookies Chocolate Chocolate Chocolate Chunk Nut Cookies Apple and Cherry Cobbler with Cinnamon Whipped Cream Cinnamon Whipped Cream Peaches and Cream Pecan Cobbler Cherry Jubilee Brown Betty Sweet Potato Pie Chocolate Pate with Dried Cherries and Pecans and Served with a Raspberry Coulis California Strawberry Tart with Orange Diplomat Cream Caramel Apple Pie Pie Dough Truffles Cherry Bark White Chocolate Coconut Balls Cranberry and Walnut Chocolate Biscotti Basic Recipes Pastry Cream Buttermilk Pancake Batter Tart Dough Brown Veal Sauce Mirepoix Boursin Cheese Blender Hollandaise Sauce Pesto Tomato Sauce