Three Local Chefs Share Their Favorite Holiday Recipes

With the chill of winter on its way, chefs from three of Peachtree Corners’ most loved restaurants are sharing their favorite recipes to bring warmth and flavor to the season. Each recipe offers a comforting taste of home — perfect for gatherings with family and friends.

Cacio e Pepe

Chef Sunyapong of Stäge shares a timeless favorite from his menu: Cacio e Pepe. “I chose this dish because of its simplicity and comfort to make at home,” he explains. Made with pasta, salted water, butter, fresh ground peppercorns and pecorino Romano, Cacio e Pepe is all about getting the basics right. “When cooked properly, you get a velvety creamy pasta dish,” Chef Sunyapong says, emphasizing the importance of proper technique and quality ingredients.

He offers a few tips to elevate the dish, starting with good cheese and fresh peppercorns. “Find a nice cheese at your local deli and grate it yourself,” he suggests. “Use whole peppercorns and give them a little toast in a pan to bring out the flavors before you crush them.” Chef Sunyapong also recommends using high-quality European butter to finish the dish, which brings everything together.

While Stäge serves a truffled version of Cacio e Pepe, Chef Sunyapong encourages home cooks to make their own variations with different proteins or vegetables, though he admits, “the simple version is my favorite.”

Ingredients:

• 8 oz pasta
• 2 tsp coarse ground peppercorns
• 1 Tbsp chopped garlic
• 5 Tbsp unsalted butter
• 1 cup pecorino Romano
• ½ cup grated Parmesan cheese

Instructions:

1. Boil the pasta

Bring a pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until al dente (about 8 minutes). Drain and reserve 1 cup of the pasta water.

2. Toast the peppercorns

Heat a pan over medium heat and toast the peppercorns. Add 2 tablespoons of butter, then add the garlic and cook for 1 minute.

3. Create the sauce

Add half of the reserved pasta water to the pan and let it cook down for about 2 minutes. Stir in the pecorino Romano to create a velvety sauce.

4. Combine pasta and sauce

Toss the pasta and remaining butter into the pan. If the sauce seems too dry, add more of the reserved pasta water as needed.

5. Finish and serve

Transfer the pasta to a serving bowl and finish with grated Parmesan cheese.

Bread Pudding with Bourbon Sauce

Executive Chef Robert Chaffin of Dahlia’s Restaurant & Porch shares a personal favorite: Bread Pudding with Bourbon Sauce. This dish is more than just comfort food; it’s a family recipe passed down from his grandmother, making it a nostalgic treat. “It’s something I grew up eating, and I’m always excited whenever I have the chance to share my recipes with others,” Chaffin says.

To keep the bread pudding moist and flavorful, Chef Chaffin has a key tip: “Soak the raisins in bourbon. This allows the bread pudding to stay moist and not dry out!” He also emphasizes compressing the mixture into the pan to ensure the best texture.

The bourbon sauce, which adds both creaminess and depth, is what sets this bread pudding apart. “It helps keep the bread pudding from drying out,” Chaffin explains, adding that this rich sauce brings the entire dish together. For him, it’s a dessert that evokes warmth and comfort, perfect for sharing during the colder months.

Tip: Start by soaking the raisins in bourbon before preparing anything else. You can even soak them a day or two ahead. Also, if the bread is fresh, dry it out in a 200°F oven for 10 minutes after cubing it.

Ingredients:

For the Bread Pudding:

• 1 cup raisins
• 1 loaf day-old French bread, cut into 1” cubes (about 6-7 cups)
• 4 cups milk
• 3 large eggs
• 2 cups sugar
• 2 Tbsp vanilla extract
• ¼ cup bourbon whiskey
• ¼ tsp allspice
• ¼ to ½ tsp cinnamon
• 3 Tbsp butter, melted

For the Bourbon Sauce:

• ½ cup (1 stick) butter, melted
• 1 cup sugar
• 1 large egg
• ½ cup bourbon whiskey (adjust to taste)

Instructions:

1. Soak the raisins
In a small bowl, combine the raisins with ¼ cup bourbon. Cover and soak for 1 to 2 hours. The raisins should absorb most of the bourbon during this time (any leftover bourbon can be used in the recipe).

2. Preheat the oven
Preheat the oven to 350°F.

3. Soak the bread in milk
Place the cubed bread in a large mixing bowl and pour in the milk. Use your hands to press the bread into the milk until fully soaked (not all of the milk may be absorbed).

4. Add the egg mixture
In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour this mixture over the bread and milk. Add the bourbon-soaked raisins and gently stir to combine.

5. Transfer to the pan and bake
Pour the melted butter into the bottom of a 9”x13” baking pan, coating the bottom and sides. Pour the bread mixture into the prepared pan. Bake at 350°F for 35 to 45 minutes or until the pudding is set. The edges will turn golden and pull slightly away from the sides when it’s done.

6. Make the bourbon sauce
While the bread pudding bakes, prepare the bourbon sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking to combine. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat (be careful not to let it simmer or the sauce may curdle). If it curdles, remove from heat and blend until smooth. Whisk in the bourbon to taste. Whisk again before serving.

7. Serve
Serve the bread pudding with bourbon sauce on the side and pour it over to taste. Bread pudding is best served immediately, but leftovers can be refrigerated for up to 5 days and reheated in the microwave.

Oven Roasted Pork Tenderloin with Sweet Potatoes and Spinach

Chef James Chien of Eating Americana turns to a classic Oven Roasted Pork Tenderloin with Scalloped Sweet Potatoes and Wilted Spinach for a cozy fall or winter meal. For him, it’s all about balance — pairing tender pork with the sweetness of honeyed sweet potatoes and the earthy, buttery flavor of wilted spinach. “It’s a festive fall and winter dish,” Chien says, “and it can be elevated with heirloom potatoes for a colorful twist.”

Key to the recipe is preparing the pork tenderloin with garlic and a rosemary-thyme rub. “Making incisions in the pork and stuffing it with garlic cloves really brings out a deep flavor,” Chien explains. His technique for perfectly cooked sweet potatoes involves boiling them briefly before baking, ensuring they hold their shape and absorb the rich honey-butter mixture.

As for the finishing touch, Chien makes a Coca-Cola reduction sauce to drizzle over the pork. “It adds a sweet, tangy glaze that balances the savoriness of the dish,” he says. The simplicity of the ingredients combined with thoughtful preparation makes this a go-to recipe for Chef Chien, perfect for fall and winter gatherings.

Ingredients:

• 1 pork tenderloin (1 to 1.5 lbs.)
• 6 garlic cloves
• 1-2 tsp fresh thyme, minced
• 1-2 tsp fresh rosemary, minced

For the Sweet Potatoes:

• 2 large sweet potatoes
• ½ cup honey
• ½ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ stick salted butter

For the Spinach:

• 1 small red onion, finely diced
• 1 red bell pepper, finely diced
• 3-4 cups fresh spinach
• 2 Tbsp butter
• Salt and pepper, to taste

For the Coca-Cola Sauce:

• 1 can Coca-Cola
• ½ cup brown sugar
• 1 Tbsp cornstarch
• 2 Tbsp cold water
• ½ stick butter
• Fresh thyme sprigs for garnish

Instructions:

1. Prepare the pork tenderloin
Remove the silver skin from the pork tenderloin. Using the tip of a sharp knife, make small incisions along the tenderloin and insert garlic cloves (about 6 cloves for an average-sized loin). Rub the pork with minced thyme and rosemary. Set aside. Preheat the oven to 375°F and allow it to heat for 30 minutes.

2. Prepare the scalloped sweet potatoes
Slice the sweet potatoes into 1/4-inch thick rounds. Place them in a pot with water and bring to a boil. Boil for 10 minutes, then remove from heat and let sit for 5 minutes. Strain the sweet potatoes and add ½ cup each of honey and brown sugar along with the ½ teaspoon cinnamon, ¼ teaspoon nutmeg and half a stick of salted butter. Spread the sweet potatoes on a greased sheet pan and set aside.

3. Cook the pork and sweet potatoes
Place both the pork tenderloin and the sweet potatoes in the preheated oven. Cook for 25 minutes or until the pork reaches an internal temperature of 145°F.

4. Prepare the spinach
Finely dice the red bell pepper and red onion. Set aside. Dip the spinach into boiling water briefly, then transfer to a hot saucepan. Add 2 tablespoons of butter along with salt and pepper to taste. Toss in the finely diced red onion and red bell pepper. Cook for 1-2 minutes. Prepare this dish about 5 minutes before the pork and sweet potatoes are ready to come out of the oven.

5. Make the Coca-Cola sauce
In a small sauce pot, pour in 1 can of Coca-Cola and add ½ cup brown sugar. Bring to a boil, then reduce heat and add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken the sauce. Finish with ¼ stick of butter, stirring until fully combined. This sauce will be served with the pork.

6. Garnish and serve
Once the pork and sweet potatoes are cooked, remove them from the oven. Drizzle the Coca-Cola sauce over the pork tenderloin and garnish with a sprig of thyme. Serve the pork with the wilted spinach and scalloped sweet potatoes on the side.

For a festive fall or winter dish, you can also substitute heirloom potatoes for the sweet potatoes to add a splash of color to your plate.

For more holiday recipes from local residents and chefs, check out Savor the Season online or in the November/December issue of Southwest Gwinnett magazine.