Holidays + Entertaining
Recipes by: Chef Corey Belle
The holiday trend of Friendsgiving has grown multitudes over the years, especially when traveling to see family is not always in the cards. Friendsgiving is a chance to step away from the traditional holiday sides and get adventurous with flavors that are sure to be crowd-pleasers, like the iconic sweet potato with marshmallow. Private Chef Corey Belle shows us two recipes to change up your Friendsgiving spread this season. She believes holiday food should be fun and not stuffy, and her intentional but never pretentious cooking style will make these recipes instant favorites for years to come.
Roasted Corn & Smashed Brussels Sprouts
A spin on the traditional brussels sprouts. Caramelized vegetables accented with savory bacon and fresh thyme sprigs over the top. Serves 4-6 people.
2lbs. brussels sprouts trimmed, cleaned, and kept whole
3 corn cobs or 2 cups of frozen corn
4-5 strips of bacon
Fresh thyme to taste
Salt and pepper
Step 1: Preheat convection oven to 400°F.
Step 2: Lightly drizzle the brussels sprouts with olive oil and sprinkle with salt. Spread on a half-sheet pan and roast for 20 minutes or until the desired color is achieved. Allow them to cool, place them between parchment paper, and gently smash them with a large pan or mallet to flatten/smash.
Step 3 : Sauté bacon in a large skillet over medium-high heat, stirring frequently until crisp. Add corn to pan and sauté until cooked through and a little crispy. Remove and set aside.
Step 4: Place smashed brussels sprouts on a sheet tray and broil for 3-5 minutes until crispy. Transfer to a serving dish, top with corn, bacon, and finish with the fresh thyme—season with salt and pepper.
Truffled Green Beans
Decadent but fresh. Perfectly cooked green beans topped with shaved parmesan snow, champagne vinaigrette, and crunchy brioche croutons. Serves 4-6.
2lbs. green beans, whole with ends snipped off
1/4 cup champagne vinegar
1 tsp. dijon mustard
1/2 C. olive oil plus a few tablespoons for croutons
1 tsp. minced shallots
1 tsp. black truffle oil or truffle salt
1/4 tsp. salt
A few grinds of fresh black pepper
1 cup grated or shaved parmesan cheese
2 cup brioche or baguette, cubed
Step 1: Blanch or steam green beans until the desired doneness; I cook mine for three minutes to maintain crunch and bright green color. Drain and put into an ice bath. Remove once chilled and place in a strainer to remove any ice water.
Step 2: In a large bowl, mix shallot, mustard, and vinegar, and slowly add olive oil. Thoroughly toss green beans with vinaigrette.
Step 3: In a large sauté pan, add bread and a good drizzle of olive oil or butter and toast on med-high heat for 5 minutes, until golden crispy. Set aside.
Step 4: Plate chilled green beans and finely grate the parmesan over top using a micro plane to create the parmesan snow. Finish beans with croutons and truffle oil/salt. Season with salt and pepper to taste.
Chef Corey Belle is a professional private chef with over twenty years of unique culinary experience. Since relocating from NYC to Jupiter in 2019, Chef Corey has cooked for professional golfers, celebs, and hedge fund managers. She worked as Tiger Wood’s Private Chef on Jupiter Island before moving on to work for the LIV golf executives. She now works freelance in Jupiter and Palm Beach, specializing in intimate dinner parties. Chef Corey’s clientele keeps her schedule full, especially in high season, but she makes time to volunteer as a chef for foundations such as Quantum House in West Palm Beach, where she recently cooked an asian-inspired dinner for the 70-plus residents.