Savor the Season

Savor the Season: From apps to mains to sweet finishes, get inspired for your holiday feast with our editors' picks for 10 festive recipes
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10 festive recipes from WNC issues past:


Bacon Wrapped Pork Tenderloin

From the Kitchen of: William Dissen, The Market Place, Asheville
Featured: “Season’s Eatings” November-December 2014
Why we Love It: Pork tenderloin is an easy-to-make showstopper, and with the added bonus of crispy Benton’s bacon, you’re sure to wow your company.

Pheasant 'N' Dumplings

From the Kitchen of: Andrew Long, Mast Farm Inn and Over Yonder, Valle Crucis
Featured: “Culinary Revival,” November-December 2015
Why we Love It: As a chef adept at bringing a fresh approach to traditional Appalachian cuisine, Andrew Long really outdid himself with this spin on chicken ‘n’ dumplings. The comforting dish receives a revamp with pheasant and chestnuts; the heavy stew gets a makeover with a more delicate, flavorful broth; and pickled cabbage is a bright, piquant addition.


Goat Cheese & Grape Pistachio Balls

From the Kitchen of: Joe Scully, Chestnut and Corner Kitchen, Asheville
Featured: “The Chef’s Table,” November-December 2012
Why we Love It: Savory Looking Glass Creamery chèvre, sweet grapes, salty, toasted pistachios—you can’t go wrong with this crowd-pleaser.

Three Squash Soup

From the Kitchen of: Nate Allen, of the erstwhile Knife & Fork, Spruce Pine
Featured: “Soup for the Soul,” January-February 2014
Why we Love It: While we are sad for the closing of Knife & Fork—a small-town restaurant that, until last spring, drew national acclaim—the James Beard-nominated chef behind it and his many memorable dishes will live on in recipes like this one. For this recipe, Allen forgoes the pumpkin pie spices that flavor many squash soups in favor of an elegant rendition infused with hints of ginger and basil.


From the Kitchen of: Former Riverblaze Bakery, Franklin
Featured: “Food Networking,” November-December 2009
Why we Love It: This classic Tuscan salad is a great way to reduce food waste by making good use of holiday leftovers.

Beer & Peanut Brasied Collard Greens

From the Kitchen of: John Fleer, Rhubarb, Asheville
Featured: “Culinary Revival,” November-December 2015
Why we Love It: A five-time finalist for James Beard’s Best Chef in the South award, Fleer has a proven track record of transforming traditional dishes into exceptional ones. Here, Fleer elevates this simple recipe with expert preparation (blanching and hot-sautéing the greens to maintain crispness) and unexpected ingredients, such as the peanuts and aromatic peanut oil that are a nod to the dish’s Southern origins.


Roasted Sweet Potato Chess Pie

From the Kitchen of: John Fleer, The Rhu, Asheville
Featured: “Sweet Rewards,” November-December 2016
Why we Love It: You can’t go wrong serving a sweet potato pie in late fall, and this version from Rhubarb’s sister bakery and café, created by Executive Pastry Chef Kaley Laird, takes it over the top. The bennecake flour crust, savory rosemary honey glaze, and decadent sorghum marshmallow fluff topping elevate the Southern staple, while the warming herbs trigger a sense of the holidays.

Sugar Cookie Martini

From the Bar of: Former Blowing Rock Grille
Featured: “’Tis the Season,” November-December 2012
Why we Love It: With all the flavors of a Christmas sugar cookie in a glass, this festive cocktail is a perfect way to imbibe the holiday spirit.

Chocolate Chunk Biscotti

From the Kitchen of: Jennifer Thomas, former Montford Walk-in Bakery, Asheville
Featured: “Sugar & Spice,” November-December 2013
Why we Love It: Santa’s going to love this biscotti, best enjoyed dipped in melted chocolate with a cup of joe.

Black Forest Cheesecake

From the Kitchen of: Katie Button, Cúrate & Nightbell, Asheville
Featured: “Season’s Eatings,” November-December 2014
Why we Love It: James Beard-nominated Chef Katie Button impresses with every dish she serves, and this deconstructed cheesecake is no exception. While only she and her team can create this dessert in all its glory (the candy-apple look involves flash-freezing with nitrogen), you can get all the flavors at home with this recipe. Also, making the Chocolate Twigs (recipe online) is a fun way to involve even the littlest cooks in the prep.