Holiday recipes from The Stained Glass Bistro

EVANSTON, Ill. (WLS) -- Looking for ways to spice-up your holiday parties? Chef Victor Hernandez at Evanston's The Stained Glass Bistro joined ABC7 Eyewitness News to give us his take on a few traditional classics.

RECIPES:

Apple Cider Brined Pork Roast

Butternut squash gratin, cranberry chutney, broccolini

Serves about 6 people

Ingredients:

Pork Roast

1 6-8 bone pork roast (about 4 lbs.)

Apple Cider Brine

3 quarts cold water

1 quart apple cider

1/2 cup Kosher salt

1/4 cup sugar

6 garlic cloves crushed

3 Bay leaves

Preparation:

-Add the pork to the brine and refrigerate overnight (minimum of 6 hours).

-Remove the roast from the brine and pat dry with paper towels.

-Place the roast on a baking dish or pan with a wire rack.

-Roast at 325 degrees for 60-90 minutes until the roast reaches an internal temperature of 145 degrees basting with the juices a few times during cooking.

-Allow to rest for 10 minutes before carving.

Butternut Squash Gratin

Ingredients:

2 medium Butternut squash, peeled, seeded and cut into 1.5-inch cubes

6 oz. grated gruyere cheese

1 cup melted butter divided

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 cup Parmesan cheese garted

2 cups Panko bread crumbs

3 tbsp. chopped parsley

1/2 cup half and half cream

Salt and pepper to taste

Preparation:

-Pre-heat oven to 375 degrees

-In a mixing bowl combine the squash, 1/2 cup of melted butter, ginger, nutmeg, cinnamon, salt and pepper and mix well.

-In a separate bowl combine the bread crumbs, parsley, parmesan cheese and remaining butter and mix well, set aside.

-Transfer squash to a buttered baking dish, spread out evenly and cover with lid or aluminum foil.

-Bake 25-30 minutes or until squash is tender but not falling apart.

-Pour the half and half evenly over the squash, evenly spread the gruyere cheese over the squash then top off with a layer of the bread crumb mixture.

-Return to oven and bake uncovered for an additional 20-30 minutes or until the bread crumb mix is a golden brown. Allow to rest 10 minutes before serving.

Cranberry Chutney

Ingredients:

1-12 oz. Bag of fresh cranberries

2 cups white wine

1/2 cup sugar

Zest of 1 orange

1 clove finely crushed

1/2 tsp. ground nutmeg

1/4 cup dried cranberries

Preparation:

-Combine all ingredients in a medium sauce pan and cook at medium heat for 20-30 or until the cranberries burst and the sauce thickens.

Broccolini (Baby broccoli)

Ingredients:

4 Packages Broccolini trimmed

Butter or olive oil for sauting

Salt and pepper

Preparation:

-Blanch the broccolini in a pot of boiling water for 45-60 seconds or until tender but still crunchy. Drain and cool under cold running water, drain well.

In a large saut pan saut the broccolini with the butter or oil at low to medium heat until hot, avoid browning. Season with salt and pepper.

White Godiva and Cranberry "Santini"

Ingredients:

White Godiva Chocolate Liquer

Vanilla vodka

Cranberry juice

Cranberry caviar