Each of our restaurant’s culinary teams have come together to craft delightful holiday side dishes that perfectly pair special moments with wines from DeLille. Explore their seasonal creations, along with after-dinner desserts, all designed to make your holiday dinner truly unforgettable this year.
Roasted until supple, the beets are marinated in a bright, rich sherry vinaigrette and served with a fennel, orange salad.
Written by Head Chef Eric Anderson, DeLille en Ville
2 lbs – Beets
2 – Oranges, Zested
1 Tbs – Allspice Berry
1 Tbs – Fennel Seed
1 – Cinnamon Stick
1.5 Cup – Extra Virgin Olive Oil
1/3 Cup – Sherry Vinegar
1 – Shallot
1 Cup – Packed Mint Leaves
2 – Fennel Bulbs
1/3 Cup – Orange Juice
Salt to Taste
White Pepper to Taste
Preheat oven to 375°F. Remove the top and tail and wash the beets. Place in a casserole dish or baking dish and add enough water to cover the bottom, 1/2 an inch deep. Add zest from one orange and the spices, cover with foil and bake in the oven for about two hours or until a skewer can easily pierce through the beet.
Finely diced the shallot, combine with 1c of olive oil, sherry vinegar, salt and white pepper.
Prep the fennel by removing any green fronds and core and then shaving thinly on mandolin. Zest the second orange, and use a chef’s knife to remove rinds and outer layer of white membrane. Use a pairing knife to carefully slice between segments and remove the segments individually. Pick mint leaves.
When beets are fully cooked, allow to cool with the foil removed slightly to allow it to vent. Peel beets and cut into 1 inch cubes. Combine with marinade and refrigerate for at least one hour, or overnight.
In your bowl, place the chilled beets with some marinade at the bottom of the bowl. Lightly toss shaved fennel, orange segments, orange juice, orange zest, mint leaves, the remaing 1/2c of olive oil, and salt in a mixing bowl. Place the salad on top of the beets, pouring any remaining dressing over top.
A blend of seasonal root vegetables sliced thin, layered with a blend of cream, fresh herbs and sharp cheeses.
Written by Head Chef Taylor Kinnebrew, The Restaurant at DeLille
1 – Celeriac, peeled
1 – Rutabaga, peeled
1 – Turnip, peeled
2 – Sweet Potato, peeled
4 – Russet Potato, peeled
1 Cup – Gruyere, grated (plus some for topping)
1 Cup – Fontina Cheese, grated (plus some for topping)
2 Cup – Parmesan, grated (plus some for topping)
2 T – Rosemary, chopped
2 T – Thyme, chopped
1 to 2 Cup – Heavy Cream
Kosher Salt to Taste
White Peppercorn, ground to Taste
Preheat oven to 375°F. Lightly grease or spray the inside of a 9” x 9” baking pan. Using a mandoline slicer, cut each vegetable into 1/8” thin slices and keep in separate piles. In a bowl, combine all grated cheeses and mix.
Start with a layer of russet potatoes, shingle them into a layer of the baking pan so they overlap slightly. Sprinkle a pinch of salt, white pepper, and herbs, a drizzle of cream, and a light dusting of mixed cheeses over the potato layer. Repeat previous step using a different root vegetable every time. Before adding the seasonings, gently press the shingled layer of new vegetables down to help keep the gratin even and flat. I like to build our gratin by layering: russet potato, celeriac, sweet potato, turnip, rutabaga, and then repeating the same format until all the vegetables have been used.
Once all the vegetables have been used, add remaining cheese and herbs and any additional topping to the top of the gratin to form an extra thick layer.
Cover the pan with foil and bake for 45 minutes. and bake for 45 minutes. Remove foil and test doneness with a toothpick; it should go in without much effort. If vegetables are still too firm, replace the foil and continue to bake in 5-10 minute intervals, checking in between for doneness. Once the toothpick goes in without much effort, remove the foil, change oven to high broil, and continue to bake until cheese melts and caramelizes on top, about 3-5 minutes.
As a bonus, the team at The Restaurant created recipes for two of their favorite after-dinner treats: homemade hot cocoa mix (which also makes a delightful personalized gift) and chocolate biscotti.
Written by Head Chef Taylor Kinnebrew, The Restaurant at DeLille
