Holiday Recipes

Celebrate the local seafood and harvest on the Outer Banks of North Carolina. Click to see these recipes come to live in our OBX HOLIDAY VIDEO SERIES.

Cranberry Mule


1.5 oz vodka
.5 oz Fresh Ginger Root Juice
1.5 oz Honey Simply Syrup
3 oz Cranberry Juice
1 each Lime Slice
Raw Cranberries
Fraser Fir Sprig

Fill copper mug with ice. Combine vodka, ginger juice, honey simple syrup, and cranberry juice. Squeeze lime slice and add to drink. Top with a handful of fresh cranberries and a sprig of fraser fir.


oyster stuffing2


.5 lb Butter
1  tbsp Chopped Garlic
1  cup Chopped Onion
1  cup Chopped Celery
2  pt Shucked Oysters
6  cups Diced Dried Bread
.5 cup Dry Sherry
2  cups Clam Juice
Salt & Pepper
Scarborough Fair Blend (Thyme, Rosemary, Parsley & Sage)
Preheat oven to 350 degrees. Heat pan or wok over medium flame. Add oysters and poach in dry sherry for approximately 2 minutes, until oyster edges curl. Remove oysters from liquid to cool. In the same pan, add butter, garlic, onion and celery to liquid and simmer 5 minutes. Add clam juice, salt & pepper and scarborough fair herbs, then bring to a boil. Add bread cubes, toss to moisten and season to taste. Fold in whole or roughly chopped, cooled oysters. Move to baking-safe dish, cover with foil and cook 25-30 minutes. For a crispy outer layer, remove foil last 2 minutes of baking.

duck breast


Pickled Shallots                        Cranberry Sauce                        German Spaetzle   

1 lb Shallots                                .5 cup Water                                 1 cup All Purp. Flour
2 cups Rice Vinegar                   .25 cup Red Wine Vinegar            .25 cup Milk
1 Bay Leaf                                  .5 each Orange Zest                      2 each Egg
1 cup Sugar                                1 lb Fresh Cranberries                  .5 tsp Nutmeg
2 tbsp Salt                                  1 each Star Anise                         .25 tsp White Pepper
3 sprigs Thyme                           1 each Cinnamon Stick                 .5 tsp Kosher Salt
                                                    .5 tsp Kosher Salt                          2 tbsp Unsltd Butter
                                                    1.5 cups Granulated Sugar
                                                    1 cup Red Wine
Score the fat of a boneless 8 oz duck breast. Sear fat side down over medium heat. Make sure not to burn the skin but render as much fat out to ensure it becomes crispy. Rinse brussel sprouts and cut the bottoms with an ‘X’ to ensure even cooking. Par cook in boiling water to make the core tender. Drain & toss in olive oil, salt, pepper and thyme then roast at 350 degrees for 5 minutes. Cut shallots lengthwise, then cut into wedges if big, or quarter if small. Separate them into pedals. Bring Vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Add shallots and return liquid to a boil. Transfer shallots and hot liquid to a heatproof bowl or jar, let cool. Boil 1.5 gallons of water in stock pot. Mix flour, salt, pepper, & nutmeg. Beat eggs, & add alternately with the milk to the dry ingredients. Mix until smooth. Place colander or spatzle maker over pot & press batter slowly through the holes into the water. Allow to cook for around 5-7 minutes or until they float. Strain through sieve and run cold water over the noodles. Allow to drain then toss in canola oil. Combine all ingredients except the orange zest in a medium sauce pot over medium high heat. Bring contents to a boil, and reduce heat. Scrape the bottom of the pot to ensure even cooking. Allow to reduce by 1/3. Taste to check sugar content and season with salt. Add orange zest, mix, and remove from heat.



linzer cookie


3 oz Hazelnuts
.5 cup Light Brown Sugar
2.5 cups All Purpose Flour
.5 tsp Baking Powder
.5 tsp Salt
.5 tsp Cinnamon
.5 lb Butter Softened
1 each Egg
1 tsp Vanilla Extract
Raspberry Jam (or flavor of your choice)
Powdered Sugar
Toast hazelnuts and cool. Process nuts with . the sugar until finely ground. Mix flour, baking powder,
salt and cinnamon in a small bowl. Beat butter and sugar with paddle attachment in mixer until
well combined. Beat in egg and vanilla until mixed well. Reduce to low speed and add flour until
just combined. Wrap tightly in plastic and refrigerate for 24 hours. Preheat oven to 325 degrees. Roll out dough to .25 in. and cut cookies using a linzer cookie cutter. Bake 10 minutes on sheet tray lined with parchment paper. Remove and let cool. Place .5 tsp. raspberry jam on bottom cookie. Sprinkle powdered sugar over top cookie and place the two together.

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