Holiday Cooking Recipes

Our holiday cooking demo went so well last night, we plan on having another one mid-January! Jennifer Chandler, our culinary partner, cooked up some great holiday appetizers that everyone enjoyed. Plus, they’re easy to make! Just in case you weren’t able to make it in-person last night, here are her wonderful recipes—complete with wine pairings, courtesy of Buster’s Liquor & Wines and Star Distributors:


Pimento Cheese Tartlets  |  paired with Rosemount Reisling

1 cup Cheffie’s Café Pimento Cheese *
16 dozen mini tart shells (store bought or homemade)
1/2 cup pepper jelly
1/2 cup crumbled cooked bacon

Spoon pimento cheese into the tart shell. Top with a dollop of jelly and crumbled bacon. Makes 16 bite-size tarts.


Phyllo Cups stuffed with Chicken Salad  |  paired with Ferrari Carano Fume Blanc

2 cups Cheffie’s Café Curried Walnut Chicken Salad *
2 tablespoons butter
2 tablespoons olive oil
20 sheets frozen phyllo dough (9″ x 14″), thawed

Preheat the oven to 350° F. In a small saucepan over medium heat, melt butter with oil. Lightly brush mini-muffin pans with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4″ squares from phyllo stack. Place phyllo squares in the pan. Carefully push phyllo into pan, leaving the points sticking up. Repeat process to make 24 shells. Bake empty phyllo shells in the oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans. Spoon about 2 tablespoons of filling into each shell. Makes 24 appetizer portions.


Sun-Dried Tomato Hummus Crostini  |  paired with Borsao Barnacha

1/2 baguette (8 to 10 ounces), sliced 1/4″ thick (about 30 slices)
1/2 cup olive oil
Kosher salt and ground pepper
2 cups Cheffie’s Café Sun-Dried Tomato Hummus*

Preheat the oven to 350° F. Arrange the baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with a spoonful of hummus and serve. Tip: for an extra layer of flavor, use a garlic- or herb-infused oil. Makes 30 appetizer portions.


Peppered Beef Tenderloin Sandwiches w/Horseradish Schmear  |  paired with Memsie Shiraz/Malbec/Cab

1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Kosher salt
1/4 cup course ground black pepper
2 tablespoons olive oil
30 small sandwich rolls, cut in half horizontally
1 1/2 cups Cheffie’s Café Horseradish Schmear*

Preheat oven to 450° F. Lightly brush the tenderloin with the olive oil. Season with salt to taste. Evenly season the tenderloin with the black pepper, pressing down lightly to make the pepper adhere on all sides. Place the tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450° for 40 minutes or until medium-rare or desired degree of doneness. Let stand 10 minutes before slicing. Cut tenderloin crosswise into thin slices. Spread horseradish cream on bottom half of each roll; top each roll with a slice of beef and the top half of roll. Makes 30 appetizer portions.


Pesto & Mozzarella Bruschetta  |  paired with Meiomi Pinot Noir

1/2 baguette (8 to 10 ounces), sliced 1/4″ thick (about 30 slices)
1/2 cup olive oil
Kosher salt and ground pepper
15 cherry or grape tomatoes, halved (about 1 cup)
15 bocconcini (small mozzarella balls), halved
1 1/2 cups Cheffie’s Café Pesto Schmear*

Preheat the oven to 350° F. Arrange the baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn bread over once during baking). Let cool on baking sheets. Evenly spread a spoonful of pesto schmear over the top of each toasted bread slice. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper to taste. Makes 30 appetizer portions.

To download a PDF of these holiday appetizer recipes, click here. For each recipe, there are items that can be bought from Cheffie’s Holiday Grab-n-go Menu. For a PDF of the holiday menu, click here.

Don’t forget, if you missed out this go-around for the cooking demo + wine tasting, we’re planning another one in mid-January. Spaces filled up rapidly this time, so be sure to RSVP quickly once the invite comes out in the New Year!

Thanks to everyone who came out last night and made the event such a success. We hope to see you all back at the restaurant, soon! We wish you all a fantastic Holiday season!

- Cheffie’s Café