Easy recipes from 5Church restaurant for entertaining on New Year's

- The holiday entertaining season is winding down, but some people are still looking to entertain friends and family for New Year's Eve and New Year's Day.

5Church Atlanta's Chef Scotley Innis has some innovative rosemary lamb lollipops and champagne deviled eggs recipes that will help keep the party going. Chef Innis stopped by Good Day Atlanta to show viewers the quick and easy recipes just in time for the New Year.

For more on 5Church Restaurant and, click here. For today's recipe see below.  

 

CHAMPAGNE DEVILED EGGS RECIPE

INGREDIENTS:

4 EGGS

¼ CUP CHAMPAGNE

1 CUP COOKED BACON

¼ CUP DICED ONIONS, SMALL

2 TABLESPOONS MINCED GARLIC

¼ CUP MOLASSES

¼ CUP BROWN SUGAR

3 TABLESPOONS PAPRIKA

SALT & PEPPER TO TASTE

PROCEDURE:

BACON JAM:

ON MEDIUM FLAME ADD LEFTOVER BACON FAT TO PAN. ADD ONIONS & GARLIC TO FAT. SAUTE FOR 5 MINUTES. ADD BROWN SUGAR, MOLASSES & SALT AND PEPPER. SIMMER FOR 10 MINUTES. REMOVE FROM HEAT & LET MIXTURE COMPLETELY COOL. ONCE COOLED ADD MIXTURE TO FOOD PROCESSOR & BLEND UNTIL SMOOTH.

DEVILED EGGS:

HARD BOIL EGGS THEN REMOVE COOKED EGG YOLKS & PLACE IN MIXING BOWL. ADD CHAMPAGNE, SALT & PEPPER & MAYO THEN MIX UNTIL SMOOTH. PLACE FILLING INSIDE PIPING PASTRY BAG. FILL IN BOILED EGG WHITES. TOP WITH BACON JAM, CHIVES & PAPRIKA.

 

ROSEMARY LAMB LOLLIPOPS
 

INGREDIENTS: 
1 PACK 8 BONE NEW ZEALAND LAMB CHOPS
2 TABLESPOONS MINCED GARLIC
3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 SPRIGS FRESH THYME
2 SPRIGS FRESH ROSEMARY 
SALT & PEPPER TO TASTE

 

PROCEDURE: 
SLICE BETWEEN EACH BONE STRAIGHT THROUGH. PLACE IN BOWL & SEASON WITH SALT & PEPPER. ADD OLIVE OIL, GARLIC, ROSEMARY & THYME. LET MARINATE FOR 30 MINUTES. SEAR ON BOTH SIDES TO DESIRED TEMPERATURE. 

 

 

 


 

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