From the Knife's Edge Recipes from Executive Chef, Fredrick Clabaugh, CEC Here at Tenaya Lodge at Yosemite, we’re constantly serving up an array of seasonal dishes to tantalize your taste buds and inspire your imagination. To help with your holiday entertaining, Chef Clabaugh has rolled out some tasty options to upgrade your holiday fare. If you never thought it possible to wow people with Brussels sprouts, check out his holiday recipes below. Don't want to do all that cooking yourself? Then consider joining us for a holiday dinner at Tenaya Lodge. It doesn't get any better than fueling your Yosemite holiday hikes with the fine cuisine of Tenaya Lodge. Looking beyond the holiday, the chef helps you start out the year right. In preparation for our upcoming Healthy Living Wellness Retreat, Chef Clabaugh is sharing his Sushi Rice and Kappa Maki Roll (cucumber roll). This light and refreshing sushi is the perfect thing for starting off the New Year. You can’t go wrong with this dish! See below for the chef's sushi recipe. Bon appetite to all! Holiday Recipes to Impress Your Guests Brussels Sprouts With Apples And Shallots Ingredients 1 large shallot 1 medium Fuji apple 2 dozen medium-large Brussels sprouts 1 pinch pepper 1 dash salt 6 Tbsp salted butter Directions Dice shallot. Cut off stems then halve Brussels sprouts. In a large pan, melt 2 tablespoons butter, add salt and pepper, and bring to medium-high heat. Add shallots and cook until just beginning to brown. Add the Brussels sprouts and remaining butter. You may want to turn the heat up slightly at this point. Cook Brussels sprouts until slightly blackened on the edges (yes, it will get a little smoky, that’s correct.) Once the sprouts are mostly cooked, add the apple. Cook until apples are slightly softened (just a few minutes.) Notes As a rule of thumb, more butter is better. You don’t want the pan to get dry. Also on the issue of butter, use real butter! Pork Roast with Apple Mustard Glaze Ingredients 1 (4½ to 5 ½-pound) bone-in pork loin end roast Kosher salt and freshly ground black pepper 1½ cups apple juice 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 3 tablespoons spicy brown mustard Directions Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze. In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes. After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving Pecan Shortbread Ingredients ¾ pound unsalted butter, room temperature 1 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 3½ cups all-purpose flour ¼ teaspoon salt 1½ cups small diced pecans Note: this recipe can easily be doubled. Directions Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough ½-inch thick and cut into 2½-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve. Celebrate Wellness! A Healthy and Delicious Sushi Dish to Prepare for Our Spa Retreat. Here's a dish to get you inspired and ready for our Winter Wellness Retreat at the Ascent Spa. Kappa Maki Roll (cucumber roll) 1 sheet Nori (seaweed) 3 ounces Sushi Rice 1 ounce Cucumber Sticks ¼ ounce Toasted Sesame Seeds Directions: Place Nori on the table. Brush with a small amount of water on ½ of the sheet only. Place the rice on the area that you put the water and spread out in a thin layer. Sprinkle with the toasted sesame seeds and lay the Cucumber in the middle. Roll the nori over the top of the rice and cucumber. Brush the remaining portion of nori with more water and roll completely so as to seal the roll. Refrigerate until ready to serve. Trim the ends and cut the roll into 6-8 equal pieces. Serve with soy sauce, Wasabi paste and pickled ginger. Sushi Rice 2 cups Medium Grain Rice (cal rose) 2 cups Water 2 cups Sushi Vinegar (recipe follows) Directions: 1. Using cold water, rinse the rice, stirring thoroughly to remove the excess starch. 2. Repeat the first step 2-3 more times, or until the water is clear. 3. Add water to the rice and cook in a rice cooker. 4. Once the rice is cooked, add sushi vinegar a little at a time while “cutting” into the rice (also known as mixing). Cool in the refrigerator. 5. Once the rice is cooled, cover with a damp cloth until ready to use. Sushi Rice Vinegar 4 cups Rice Vinegar 1 cup Sugar 1 tsp. Salt Directions: 1. Using a heavy bottom stockpot, combine ALL ingredients together and whisk together. 2. Heat liquid over high heat until liquid starts to boil. 3. Once liquid has started to boil, remove from the heat and cool. 4. Reserve for later use.