The Signature Room at the 95th®
875 N. Michigan Ave.
Chicago, IL 60611
Phone: 312.787.9596
E-Mail
Signature Recipes
Here are some of Executive Chef Patrick Sheerin's recipes for the holidays:
Holiday Eggnog
Serves 8
Ingredients:
½ cup granulated sugar
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 whole vanilla bean; split and seeded
8 whole large egg yolks
2 cups heavy cream
¼ Tsp vanilla extract
1 ½ cups rum
2 cups crushed ice
Method:
Combine sugar, cinnamon, nutmeg, vanilla bean seeds, vanilla extract and egg yolks into a small bowl and mix them vigorously with a whisk. Add heavy cram and continue to stir until well combined.
Pour mixture into a large saucepan and stir continuously over medium heat until it thickens. Important- do not let the mixture get hot enough to boil. Remove from heat and allow to chill completely.
For service:
Pour egg mixture into a blender with rum and crushed ice. Blend until desired consistency and garnish with whipped cream and a dash of nutmeg.
Green Eggs and Ham
Serves 4
Ingredients:
1 whole garlic clove; peeled and split
1 Tbsp extra virgin olive oil
½ lb winter spinach; washed and dried
½ cup heavy cream
4 whole farm eggs
1 lb fresh ham; cut into ½" slices
4 slices brioche or Texas Toast
4 Tbsp butter; softened
salt and pepper
Method for Green Sauce:
Place the split garlic clove in a pan with the extra virgin olive oil and sauté until it is golden brown. Add the spinach and a small pinch of salt and stir continuously until spinach is fully wilted. Using tongs squeeze the remaining juice from the spinach and move it to a blender. Pour the heavy cream into the empty spinach pan and simmer over medium heat. Add the heavy cream to the blender and blend on high to create a puree.
Method for Toast, Ham & Eggs:
Soft boil four eggs and peel the shell off while still warm. Over medium heat place a tablespoon of butter in a pan and warm the ham slices. Lightly butter brioche slices and add them to the pan. Brown on each side.
Serving:
Place a slice of brioche down on a plate, followed by a slice of ham and a soft boiled egg. Top with the spinach sauce, coating the egg, ham and brioche. Serve warm.
Turkey and White Bean Chili
Serves 12
Ingredients:
3 lbs tomatillos; husks removed
½ cup canola oil
2 cups white onions; small diced
1 cup green peppers; diced
3 whole celery stalks; diced
3 whole Poblano peppers; seeds discarded and diced
1 (12 oz.) can beer; chilled
½ tsp ground cumin
½ tsp ground coriander seeds
1 can pinto beans
1 whole bay leaf
2 lbs roasted turkey meat
salt and pepper
Method:
Preheat oven to 425 degrees. Toss the tomatillos with half the canola oil and place on a baking sheet. Roast in oven until they are soft and they have taken on some color, approximately 11 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
With the remaining canola oil, sauté the onions, green peppers, celery and Poblano peppers on medium heat. The vegetables should begin to soften and caramelize. Add the cumin and coriander and continue to stir. Next pour the can of beer over the vegetables and add the bay leaf. Add the roasted tomatillos and beans (with their juice) and bring to a boil and cover. Place the mixture in the oven and simmer for 45 minutes. Add the turkey and simmer for an additional 15 minutes. Adjust the seasoning with additional salt and pepper. Remove from oven and allow to cool overnight in the refrigerator.
Serving:
Reheat the chili over low heat and ladle into large bowls. Top with sour cream, grated white cheddar cheese, green onions and cilantro.
White Chocolate Brownies with Caramel Pieces
Serves 16
Ingredients:
6 oz premium white chocolate
1/3 cup unsalted butter
1 ½ cups Gold Medal All Purpose Flour
½ tsp baking powder
¼ tsp Kosher salt
¾ cup granulated sugar
2 whole large eggs
2 Tbsp water
1 tsp vanilla extract
8 oz candy caramels; cut into pieces
Method:
Preheat oven to 350 degrees and grease a 9 x 9 pan. In a glass bowl, break up chocolate into small pieces and melt in microwave on low power- check and stir every 30 seconds to prevent the chocolate from burning. Once melted add butter and stir the mixture until the butter is incorporated. Set aside.
In another large bowl, combine flour, baking powder, and salt. Place this mixture to the side. In a third large bowl combine sugar, eggs, water and vanilla extract and blend well. Combine the contents of all three bowls and stir well. Add the candy caramel pieces. Spread the mixture into the greased baking pan and bake until the brownies are golden brown at the edges, approximately 20-25 minutes.
Cool and cut into portions and serve.