Holland House Recipes

HOLLAND HOUSE

Steps:

• Add the genever, dry vermouth, lemon juice and maraschino liqueur into a shaker with ice and shake until well-chilled.
• Double-strain into a cocktail glass.
• Garnish with a lemon twist.

CHICKEN MARSALA HOLLAND HOUSE

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

HOLLAND HOUSE

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

HOLLAND HOUSE® LEMON CHICKEN SALAD

Steps:

• Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
• Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
• In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
• Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.

CLASSIC HOLLANDAISE SAUCE

Steps:

• In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

HOLLAND HOUSE® CHICKEN PICCATA

Steps:

• Rinse chicken breasts and pat dry. Place chicken breasts between 2 sheets of plastic wrap and pound each to 1/8-inch thickness. Coat chicken in flour. In large skillet, cook chicken in hot oil over medium-high heat 2 to 3 minutes per side or until cooked through. Remove chicken from pan; cover and keep warm.
• For sauce, add broth, cooking wine, and lemon juice to skillet; bring to a boil. Simmer, uncovered, for 2 minutes. Remove sauce from heat and stir in capers and parsley. Divide pasta among 4 plates. Top each with a chicken breast and spoon sauce over all.