Food & Drink

From Their Restaurants To Your Holiday Table: Cook Like A Connecticut Chef

When your guests are raving about these holiday hits, thank the local experts. We asked four Connecticut chefs and mixologists to share a cocktail, appetizer, side dish and dessert recipe ready for any December gathering, intended to complement your starring main course. All recipes have been provided by restaurants and have not been independently tested by editors.

  • The Cocktail: Infinity Hall's Time Of The Season

    The Cocktail: Infinity Hall's Time Of The Season

    Each cocktail at this musical venue's bistro has a musical reference in its title; the holiday-ready "Time of the Season," with house-infused pisco, is a nod to The Zombies' 1968 hit. Justin Morales, manager at the Hartford restaurant and bar, first discovered the Peruvian brandy when he was working...

  • The Appetizer: Cafemantic's Butternut Squash Crostini

    The Appetizer: Cafemantic's Butternut Squash Crostini

    This quick seasonal crostini melds tender cubes of sweet caramelized squash, earthy roasted chestnut slices and rich, creamy ricotta on toasted bread. Cafemantic uses country bread from Haddam's Farm to Hearth, but any type of quality bread will suffice, says executive chef Jon Hudak. Ricotta can...

  • The Side Dish: Barcelona Wine Bar's Crispy Brussels Sprouts

    The Side Dish: Barcelona Wine Bar's Crispy Brussels Sprouts

    One of Barcelona's most popular tapas plates is also one of its simplest. The sprouts are halved and deep-fried for just a few minutes to get a perfect crunchy exterior, then seasoned with salt and paprika and topped with quick-pickled onions. Barcelona uses imported Spanish pimentón to enhance...

  • The Dessert: Restaurant Bricco's Pistachio Cake

    The Dessert: Restaurant Bricco's Pistachio Cake

    Dessert is rarely an afterthought at Billy Grant's three restaurants in West Hartford and Glastonbury. Pistachio and lemon are common flavors in Italian holiday sweets, Grant says, and they unite in this bundt cake brightened by citrus glaze and tart, creamy sabayon. Sugared cranberries add an...

75°