Holiday Recipes from Hugh Groman


Smoked salmon wrapped around fresh goat cheese

(serves 12)

  • 6 oz fresh goat cheese
  • ½ lb smoked salmon, thinly sliced
  • 1 bunch fresh chives, sliced thin
  • ½ bunch fresh tarragon
  • black pepper to taste

Slice salmon into ½” strips.  Scoop 1.5 teaspoon sized balls of goat cheese.  Wrap with strips of smoked salmon.  Coat both exposed ends with sliced chives.  Top with  ground pepper and 1 leaf of fresh tarragon.  May be made one day ahead. 


Frittata of yams and aged cheddar with brown butter and sage

(serves 12)

  • 10 large eggs
  • 3/8 cup heavy cream
  • 2 oz unsalted butter, heated until starting to brown. Add sage and saute until just leaves just start to crisp (better to undercook than overcook)
  • 1/3 bunch sage leaves, chopped into large pieces
  • 1 lb yams, peeled, sliced, and roasted at 400 with olive oil, salt and pepper until cooked through
  • 1 large red onion, diced, and roasted at 400 with olive oil, salt and pepper until cooked through and lightly caramelized
  • 5 oz aged white cheddar, grated
  • 1 oz grated parmesan cheese
  • 1 stem rosemary, picked and chopped (optional)
  • 3 stems fresh thyme, picked and chopped (optional)
  • 1/4 bunch of chives, sliced thin
  • ½ teaspoon salt (for eggs)
  • black pepper to taste (for eggs)
  • pinch of cayenne pepper

Crack eggs and mix with cream, brown butter, sage, salt, pepper and cayenne.

Use a 13” by 9” (size approximate) baking dish.   Sprinkle grated cheddar on the bottom.  Layer in roasted yams and roasted onions.  Sprinkle herbs over top and pour egg mixture over all.  Sprinkle with parmesan cheese.   Bake in 375 oven about 20 minutes or until eggs are set.  Let cool and cut into bite sized pieces to serve.  Serve warm or at room temperature.

Crab salad with parmesan and thyme on baguette crisps.

  • 8 oz fresh crab meat, picked over to remove any shells
  • 1/4 cup mayonnaise, or to taste
  • 2 sprigs fresh thyme, picked and chopped
  • 1/3 bunch fresh chives, sliced fine
  • 1 oz grated parmesan,or to taste
  • Salt, black pepper and cayenne pepper, to taste.

1 baguette, sliced thin (1/4” thick), toasted with generous amount of olive oil and a sprinkle of salt and pepper in 325 degree oven until just starting to turn golden (about 15 minutes)

Combine crab, mayonnaise, thyme, chives, parmesan, salt, pepper and cayenne.  Add more salt if needed.  Put a dollop of crab salad on each baguette toast and serve.

Assemble crab toasts no more than 1 hour before guests arrive (and better right before they arrive) to keep baguette toasts crisp.

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