Holiday Recipes to Enrich Your Table
Holiday Recipes to Enrich Your Table
The holidays are a time for celebration, family gatherings, and unforgettable meals. Whether you're hosting an elegant dinner or a cozy get-together, the perfect menu can make the occasion truly memorable. This curated collection of recipes will help you craft a spectacular holiday spread, featuring everything from irresistible appetizers to stunning desserts.
Miso Maple-Glazed Brussels Sprouts
A perfect balance of savory and sweet, these Brussels sprouts are steam-roasted to tender perfection with a crisp, caramelized exterior, then finished with a miso-maple glaze. The rich savoriness of miso, paired with the natural sweetness of maple syrup and a touch of whole-grain mustard, creates an irresistible harmony of flavors. This standout dish will have your guests coming back for more, making it the perfect, flavorful start to your holiday feast.
Tailored for: Musui–Kamado or Oven Pot
INGREDIENTS | Serves 3–4
14–15 brussels sprouts, halved lengthwise
2 tablespoons vegetable oil
Glaze Mixture
2 teaspoons miso
2 teaspoons maple syrup
2 teaspoons whole grain mustard
¼ teaspoon soy sauce
DIRECTIONS
- Add vegetable oil into the pot while the pot is still cold and space out brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.
- In a small bowl, mix ingredients for Glaze Mixture. Set aside.
- Add Glaze Mixture into the pot and stir to coat the brussels sprouts.
NOTES
- For Step 1, try not to open the lid while cooking. If the lid is opened, steam will escape and the brussels sprouts may not cook properly.
- Steam-roasted brussels sprouts will achieve soft and tender on-the-inside and caramelized textures on-the-outside. Adjust the amount of sauce depending on the size of brussels sprouts.
- Credit: Chef Tetsu Yahagi – Recipe video
Steam-Roasted Potatoes with Lemon Parsley Butter
Try something other than mashed potatoes for the holidays this year! With the unparalleled heat conductivity of the Oven Pot 2.0, you can quickly achieve beautifully charred, tender steam-roasted potatoes. To elevate the dish, toss the finished potatoes in a luscious lemon parsley butter, infusing them with a refreshing, zesty kick and a touch of sweetness.
Tailored for: Oven Pot 2.0 22cm
INGREDIENTS | Serves 3–4
8–10 baby potatoes (1 lb), skin-on, halved
2 tablespoons olive oil
1 clove garlic, skin-on
Kosher salt
Lemon Parsley Butter
2 tablespoons unsalted butter, whipped
1 ½ tablespoons parsley, finely chopped
½ clove garlic, minced
¼ lemon, juiced, skin zested
Kosher salt, to taste
DIRECTIONS
- In a small bowl, combine ingredients for Lemon Parsley Butter and set aside.
- Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place potatoes cut-side down in the pot along with garlic, and sprinkle with salt. Cover and steam-roast over low heat for 7 minutes, then reduce the heat to very low and steam-roast for another 7 minutes.
- Uncover and check that the potatoes are cooked through. Increase the heat to low and cook for an additional 3 minutes, turning the potatoes occasionally. Once the moisture has evaporated and the surface is golden and crispy, wipe off any excess oil with a paper towel.
- Turn off the heat, add Lemon Parsley Butter to the pot, and toss the potatoes thoroughly to coat.
Sautéed Green Beans with Lemon Butter and Almonds
Sautéed in butter and finished with a zesty lemon drizzle, these green beans are the ideal accompaniment to any meal, offering a balance of texture and flavor in every bite. The red onions add a subtle sweetness, while the almonds provide a delightful crunch. Simple yet elegant, this dish brings together freshness and richness for a satisfying and easy-to-make side.
Tailored for: Vermicular Frying Pan 24cm Deep/26cm or Oven-Safe Skillet 24cm Deep/26cm
INGREDIENTS | Serves 3–4
200 g green beans
⅛ medium red onion, finely chopped
¼ cup slivered or sliced almonds
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon vegetable oil
Lemon juice
Equipment
Glass or Stainless Steel Lid
DIRECTIONS
- Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
- Once smoke clears, add butter and almonds and sauté over low heat for about 10 seconds or until lightly browned.
- Add green beans, onions, salt, and black pepper. Stir lightly and sauté, covered, over low heat for about 7 minutes or until beans are cooked through.
- Uncover, increase heat to medium, and sauté for an additional 30 seconds or until excess moisture is removed. Drizzle lemon juice, transfer to a plate, and serve.
Japanese Milk Bread
Soft and fluffy, this Milk Bread recipe highlights the natural sweetness of bread flour. Perfect for dinner rolls, its light texture and subtle sweetness will have your guests reaching for “just one more” every time.
Tailored for: Oven Pot 2.0 18cm
INGREDIENTS | Serves 3–4
2 ½ cups (315 g) bread flour
1 teaspoon (3 g) dry yeast
½ cup (125 ml) lukewarm water
⅓ cup + 4 teaspoons (100 ml) whole milk, warmed (about 100ºF)
1 tablespoon light brown sugar
1 teaspoon kosher salt
1 ½ tablespoons unsalted butter, softened
1 egg yolk, beaten
DIRECTIONS
- In a bowl, add salt, bread flour, sugar, dry yeast, water, and milk in that order, and knead. Once the dough comes together, cover with plastic wrap to prevent drying and let it rest for about 5 minutes.
- Transfer the dough onto a lightly floured surface and knead. Then, add butter and continue kneading until the dough becomes smooth and silky. Cover the dough with plastic wrap and let it rest for another 5 minutes.
- Using both hands, shape the dough into a tight ball by pulling down the sides. Place the dough seam-side down in the center of a bowl, cover with plastic wrap, and let it proof at room temperature for about 90 minutes, or until the dough has doubled in size and does not spring back when poked.
- Transfer the dough onto a work surface and gently punch it down to release the air. Divide the dough into four equal pieces and shape each piece into a ball by pulling down the sides and tucking the ends underneath (see image on the right). Place them seam-side down in a pot lined with parchment paper. Cover and let them proof for another 30 minutes (refer to the image on the right for the amount of proofing needed).
- Brush the surface with egg yolk, then bake in a preheated oven at 380ºF (190ºC) for 30 minutes, uncovered, or until golden brown.
Cajun-Spiced Chicken Legs
Bold and flavorful, the Oven Pot 2.0 ensures that these Cajun-Spiced Chicken Legs are perfectly seared to create a crispy, golden skin while remaining juicy and tender inside. Sweet bell peppers and onions provide a savory balance to the spice. Served alongside a rich harissa sauce, this dish brings a bold punch of flavor, delivering on both taste and presentation.
Tailored for: Oven Pot 2.0 26cm
INGREDIENTS | Serves 3
3 bone-in chicken legs, skin-on
Kosher salt
3 teaspoons cajun seasoning
2 cloves garlic, skin-on, crushed
1 onion, sliced into ½” rings
1 red bell pepper, sliced into ½” strips
1 yellow bell pepper, sliced into ½” strips
1 tablespoon olive oil
Italian parsley, coarsely chopped
Harissa Sauce
4 tablespoons olive oil, divided
1 clove garlic, minced
¼ onion, finely chopped
1 tablespoon tomato paste
1 tablespoon chili powder
Kosher salt, to taste
Hot sauce, optional
DIRECTIONS
- Season chicken with 1 teaspoon of salt and Cajun seasoning, and massage it in. Let it rest for about 15 minutes, then pat dry with paper towels to remove excess moisture.
- Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, add garlic and the chicken skin-side up. Sear for about 1 minute.
- Flip the chicken, add onion, bell peppers, and sprinkle with salt. Cover and simmer over low heat for 15 minutes. Turn off the heat and let it steam over residual heat for 10 minutes. Pierce the chicken with a skewer to check for doneness. If the juice runs clear, transfer the chicken to a plate.
- Cook down the remaining ingredients over medium heat for about 2 minutes to remove excess moisture. Return the chicken to the pot and sprinkle with Italian parsley.
- To prepare Harissa Sauce, heat 2 tablespoons of olive oil and minced garlic in a small saucepan over low heat. Once the garlic becomes fragrant, add onion and sauté for 2 minutes on low heat.
- When the onion has softened, add tomato paste, chili powder, and salt. Mix well, then add the remaining olive oil. Serve the sauce alongside the roasted chicken, and add hot sauce to taste.
Lamb Chops with Herbs and Red Wine Vinegar
Experience Vermicular skillet’s exceptional performance with these impeccably seared lamb chops, marinated in fresh garlic and herbs. The pan’s heat conductivity renders the fat to a golden crisp, locking in umami while keeping the lamb tender. Earthy notes of rosemary and thyme deepen the flavor, balanced by a subtly sweet glaze of red wine vinegar and apple juice, creating an unforgettable dining experience.
Tailored for: Vermicular Frying Pan 24cm Deep/26cm or Oven-Safe Skillet 24cm Deep/26cm
INGREDIENTS | Serves 2
2 lamb chops
1 clove garlic, sliced
Sprigs of fresh herbs (preferably thyme, rosemary, or sage)
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
3 tablespoons apple juice
3 tablespoons olive oil, divided
DIRECTIONS
- Marinate lamb with garlic, herbs and 1 tablespoon of olive oil. Set aside for about 1 hour. Immediately before cooking, remove the garlic and herbs and rub in salt and pepper.
- Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Hold the chops using tongs and sear lamb fat cap down for about 2 minutes.
- Lay the lamb chops down flat in the pan and sear both sides for about 1 minute each. Use a wooden spoon to baste the lamb with the fat. Once golden brown, gently poke the center of the lamb with the tip of your finger. Once you feel some resistance, remove from the pan.
- Wipe off excess oil left in the pan with a paper towel. Add 1 tablespoon of oil and garlic and herbs from Step 1 in the pan. Sauté for about 1 minute over medium heat. Once fragrant, add in red wine vinegar and simmer for about a minute or until the sauce is reduced by half.
- Add apple juice and reduce for another minute or until the sauce thickens. Once thickened, return the lamb chops into the pan. Coat lamb with vinegar sauce and serve.
NOTE
- If the suggested fresh herbs are not available, fresh parsley, basil or bay leaves will also go well with the dish.
Honey-Soy Roast Beef Tenderloin
Savor the timeless elegance of roast beef, seared to lock in rich, deep flavors, while the Kamado's precise temperature control guarantees juicy, evenly cooked perfection. Coated in a rich, flavorful sauce of red wine, soy sauce, onion, and honey, this dish offers a taste of luxury that defines holiday indulgence.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4-5
1 ½ lb beef tenderloin, room temperature
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Sauce Mixture
½ medium onion, grated
1 clove garlic, grated
3 tablespoons red wine
3 tablespoons soy sauce
2 tablespoons honey
1 bay leaf
DIRECTIONS
- Season beef by rubbing salt and pepper on all sides. In a small bowl, combine ingredients for Sauce Mixture; set aside.
- Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sear the beef for 1 minute on each side or until golden brown on all sides.
- Turn off heat, add Sauce Mixture and roll the beef to dress entirely with sauce. Cover and cook over [WARM 158°F] for 60 minutes.
- Transfer beef to a carving board and let rest. Thinly slice and drizzle sauce on top before serving.
NOTES
- Searing all sides until golden brown in Step 2 helps lock in the umami and creates a deep, savory flavor.
- If you are not adding the sauce mixture, add 2 tablespoons of water to lower the pot's temperature before switching to [WARM] mode.
Honey Graham Apple Crisp
A year-round favorite, but especially perfect for the holidays, our Honey Graham Apple Crisp features a tender, velvety apple filling that's simply irresistible. Finished with a crunchy graham cracker and rolled oats topping, it’s the perfect dessert to complete any meal.
Tailored for: Oven-Safe Skillet 20cm
INGREDIENTS | Serves 2-3
3–4 (1 lb) medium sweet-tart apples, peeled, cored, and sliced into six wedges, then cut crosswise into ¼" pieces
Filling
⅜ cup (75 g) brown sugar
¾ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
1 tablespoon lemon juice
Topping
5 full cracker sheets honey graham crackers, crushed
¼ cup old-fashioned rolled oats
2 tablespoons unsalted butter, room temperature
Vanilla ice cream
Light rum, optional
DIRECTIONS
- Preheat oven to 340ºF (170ºC). Combine ingredients for Topping and mix well until butter is evenly distributed. Set aside.
- In a large bowl, combine ingredients for Filling. Add about a quarter of the Topping mixture and stir to combine.
- Transfer Filling to the skillet and spread remaining Topping mixture evenly over apples. Bake in oven for 50–60 minutes or until topping is golden brown and filling is bubbling. Serve warm with a scoop of vanilla ice cream and a drizzle of rum.
NOTE
- Use any sweet-tart baking apple, like Honeycrisp, Granny Smith, or Golden Delicious. For increased depth of flavor, use multiple varieties.
Sponge Cake
The precision seal of our pots creates an ideal steam-baking environment, locking in moisture for an irresistibly tender texture in every bite. With this technique, you can bake the perfect sponge cake—delicately moist with just the right spring—and finish it with a dollop of whipped cream and your favorite fruit, from juicy pears to vibrant berries.
Tailored for: Musui–Kamado or Oven Pot
INGREDIENTS | Serves 4-5
90 g cake flour
30 g cornstarch
6 large eggs
120 g sugar
60 g unsalted butter, melted
DIRECTIONS
- Mix cake flour and cornstarch and sift.
- For meringue, separate egg yolks from egg whites. Whisk egg whites using a hand mixer until foamy and gradually add in sugar (in three portions). Whisk until soft peaks form.
- Beat egg yolks, pour into meringue and mix by gently folding meringue. Gradually add in flour from Step 1 (in three portions) and lightly stir. Gently mix in melted butter.
- Add 1 tablespoon of water in the pot, lay parchment paper and pour in batter. Smooth the surface with a spatula and fold parchment paper so it fits inside the pot. Place aluminum foil over batter and cover. Bake over [LOW] heat for 60 minutes.
- Once toothpick comes out clean, lift parchment paper to take out cake. Let cool.