Holiday Food & Drink Recipes

Holiday Food & Drink Recipes

December 15, 2023

Categories: Lifestyle, The Island

Kiawah Island Club Recipes You Must Try this Season

As the holiday season unfolds, we all know the best part isn’t just the festive decorations and cheerful gatherings—it’s the exquisite array of delectable dishes that grace our tables. That’s why we’re sharing some of our favorite holiday dishes from some of our Kiawah Island Club chefs. From innovative beverages to indulgent dishes, these Kiawah Island Club recipes are a must-try, promising to elevate your holiday culinary experience. Let’s get started!

Spiced Cranberry-Rosemary Shrub by Woody Latour

Lead Bartender, B-Liner

Woody Latour, the Lead Bartender at B-Liner, introduces us to the world of shrubs with his Spiced Cranberry-Rosemary Shrub. A vinegar-based syrup infused with the warmth of allspice, cloves, and cinnamon, this shrub adds complexity to cocktails and non-alcoholic beverages alike. Woody recommends pouring it over a Waldorf salad for a delightful twist.


  • 6 allspice berries, crushed
  • 9 cloves
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 1 cup water
  • 1 cup sugar
  • 2 cups fresh or frozen cranberries
  • 2 sprigs of Rosemary
  • 1 3-inch peel of an orange
  • 1 cup apple cider vinegar


  1. Lightly toast the first four ingredients in a pan for 1-2 minutes.
  2. In a separate saucepan, boil water, sugar, cranberries, toasted spices, rosemary, and orange peel. Simmer for 8 minutes until cranberries are soft.
  3. Strain the mixture, gently pressing cranberries.
  4. Stir in apple cider vinegar and refrigerate in a bottle or jar for up to 6 weeks.

Other Cocktail Recipes

  1. Christmas Cosmopolitan:
  • 2 oz. citrus vodka
  • 1 oz. Spiced Cranberry-Rosemary Shrub
  • ½ oz. fresh lime juice
  • ½ oz. orange-flavored liqueur

Shake ingredients over ice and strain into a cocktail glass. Express lime peel oils over the glass and drop them into the cocktail.

  1. Yuletide G & T:
  • 2 oz. citrus-forward gin
  • 1 oz. Spiced Cranberry-Rosemary Shrub
  • 1 oz. tonic water

Mix gin, shrub, and ice in a shaker. Strain into a highball glass with ice, top with tonic water, and garnish with cranberries on a rosemary sprig skewer.

3.‘Tis the Season Sparkler:

  • 3 oz. Spiced Cranberry-Rosemary Shrub
  • 3 oz. ginger ale

Pour over ice, squeeze a lime wedge, and stir.

Salmon Gravlax by Chef Geoffroy Deconinck

Executive Chef, B-Liner

Chef Geoffroy presents his take on Gravlax, a cured salmon dish with a milder taste than traditional Lox. Perfectly cured with a blend of spices, this dish is an elegant addition to your festive gatherings.

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  • Salmon, skin on and scaled (Scottish Salmon recommended)
  • Fresh dill
  • Marinade ingredients: 3 cups kosher salt, 3 cups sugar, ¾ cup vodka
  • Spices for marinade: 2 Tbsp fennel seeds, 1 Tbsp coriander seeds, 1 Tbsp black peppercorns, 1 anise star


  1. Toast spices in a pan for 20-30 seconds until fragrant. Grind them up and combine the toasted spices with salt, sugar, and vodka. 
  2. Rub the mixture onto both sides of the salmon and marinate in the refrigerator for 48 hours, alternating skin-side down and up. 
  3. Rinse and pat dry. Let it rest skin-side down until dry. Slice thin and serve with fresh dill and cracked black pepper to accompany potato latkes, crackers, or bread.

Butternut Squash & Apple Bisque by Chef Matt Rutter

Chef de Cuisine, Marsh House

Chef Matt Rutter brings comfort in a bowl with his Butternut Squash & Apple Bisque. This velvety soup, garnished with Pumpkin Seed & Cranberry Granola, is a celebration of seasonal flavors.

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Butternut Squash Bisque

  • 2 butternut squash (med size), peeled and diced
  • 1 leek (white and light green parts only), thinly sliced
  • 2 Granny Smith Apples, cored and diced
  • 1 qt heavy cream 
  • 1.5 qt whole milk 
  • ¼ lb unsalted butter
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg 
  • 2 Tbsp salt


  • 3 cups rolled oats
  • ¾ cup pumpkin seeds
  • 1/3 cup pecans 
  • 1 tsp cinnamon 
  • ½ tsp salt
  • ¼ cup canola oil 
  • 1/3 cup honey
  • ¼ cup maple syrup
  • 1 tsp vanilla 
  • 1 cup dried cranberries 


  1. Preheat oven to 350F.
  2. Combine dry granola ingredients in a large mixing bowl. Mix in the canola oil and coat the dry ingredients evenly. Add in the remaining liquid ingredients, and mix until evenly coated.
  3. Spread the granola mixture in an even layer on a baking pan lined with parchment paper.
  4. Bake for approximately 30 minutes, rotating every 10 minutes or until golden brown.
  5. Cool completely before serving or using as a garnish.
  6. Melt butter in a pot over low heat and saute leeks until soft. Add remaining bisque ingredients and simmer for about 40 minutes until butternut squash is soft. 
  7. Working in batches, blend the mixture until smooth and season to taste.
  8. Garnish soup with granola.

Warm Brussels Sprout Salad by Chef Kelly Franz

Executive Chef, River Room

Chef Kelly Franz presents a Warm Brussels Sprout Salad, a delightful combination of shaved Brussels sprouts, mixed greens, and roasted baby rainbow carrots. Tossed in a truffle parmesan vinaigrette, this salad is a symphony of flavors and textures.


  • 2 lbs Brussels sprouts, shaved
  • 2-3 heads artisan lettuce heads, rinsed well and spun dry
  • 2 bunches baby rainbow carrots
  • 2 Tbsp olive oil
  • 3-4 cups canola oil for deep frying


  1. Preheat oven to 375F. Roast rainbow carrots with olive oil and salt for 15 minutes. Cool completely. 
  2. Fry Brussels sprouts in 350-degree oil for approximately 2 minutes until caramelized. Toss with 1/4 cup balsamic reduction and 1 Tbsp kosher salt, or to taste.
  3. Layer greens, then carrots, and finish with brussels as top layer. Add Truffle Parmesan Vinaigrette to taste. Garnish with grated parmesan and serve promptly.

Balsamic Syrup:

  • 1 cup balsamic vinegar 
  • 2 Tbsp honey


  1. In a small saucepot, reduce balsamic and honey by half over med-low heat. Allow to cool completely before serving. 

Truffle Parmesan Vinaigrette:

  • 1 shallot, peeled and chopped 
  • 2 cloves roasted garlic 
  • 1/4 cup white balsamic vinegar 
  • 1 Tbsp Dijon mustard 
  • 2 tsp white truffle oil + more to taste
  • 1/4 cup olive oil 
  • 2 Tbsp grated quality Parmesan cheese 
  • 1 Tbsp kosher salt


  1. In a blender, puree the first four ingredients until completely smooth. Slowly pour in truffle oil and olive oil until incorporated. 
  2. Ina mixing bowl, whisk mixture with  parmesan and kosher salt. (Note: Do not add parmesan into the mixture when in blender, it will cause your dressing to break!)

Beef Wellington by Chef Mike O’Shaughnessy

Executive Chef, Voysey’s

Chef Mike O’Shaughnessy presents a show-stopping Beef Wellington featuring a perfectly cooked tenderloin encased in a layer of prosciutto and mushroom duxelle, all wrapped in a flaky pâte brisée.


  • 8 oz cremini mushrooms, chopped
  • 8 oz shiitake mushrooms, chopped
  • 8 oz shallot, minced 
  • 6 oz unsalted butter 
  • 1 Tbsp white truffle salt or other truffle product
  • Kosher salt
  • Black pepper
  • 1 tsp fresh thyme, chopped 
  • 1 Tbsp fresh Italian parsley, chopped 
  • ½ cup dry sherry


  1. In a medium sauté pan, melt the butter over medium heat. Add the mushrooms and roast until browned and crisp, about 10 minutes. Add the shallot and sauté with the mushrooms until translucent. 
  2. Add in the dry sherry and reduce until dry, stirring continuously to avoid burning. 
  3. Season with truffle salt, pepper, and herbs. 
  4. Strain any excess moisture or fat before storing in the refrigerator.

Pâte Brisée:

  • 16 oz. bread flour, chilled
  • 12 oz. butter, chilled and grated 
  • ¾ tsp salt 
  • 4 oz. water, ice cold


  1. In a medium-sized bowl, combine the grated cold butter, salt, and chilled bread flour, working until the butter is small pea-sized pieces. 
  2. Gradually add in ice water, mixing gently by hand until the dough forms a ball. 
  3. Gently knead for 2-3 minutes before rolling into a ¾-inch thick block and refrigerate.


  • 6 prosciutto slices, sliced thin
  • 2 Tbsp Dijon mustard
  • 18 oz. center-cut Beef tenderloin
  • 2 sprigs of fresh thyme 
  • 2 egg yolks
  • Salt
  • Grapeseed oil


  1. Start a sous vide bath at 110F. 
  2. Package the tenderloin in a vacuum bag or ziplock bag with a light sprinkle of salt and 2 sprigs of thyme. Sous vide the tenderloin for 2 hours then chill immediately to stop the cooking of the beef. 
  3. Lay out a piece of plastic wrap about 18” x 12”. Lay the prosciutto slices onto the plastic wrap overlapping slightly to form a rectangle. Place dollops of mushroom duxelle onto the prosciutto and spread to form an even layer. 
  4. Season the tenderloin liberally with salt before searing in grapeseed oil over medium-high heat until browned. Remove from heat and coat with the Dijon. Place the seared tenderloin at the end of the prosciutto and mushroom. Using the plastic wrap, roll the prosciutto around the tenderloin to encapsulate it. 
  5. Whip the egg yolks with a teaspoon of water. Roll out the pate brisée until it is about ¼” thick and a rectangle, about 18”x12”. Brush with egg wash. 
  6. Remove the plastic wrap from the prosciutto-wrapped tenderloin and place the beef onto the edge of the dough. Roll the beef up until the dough meets itself, trimming excess dough off and sealing the ends together. Brush the egg wash on the exterior of your Wellington and place it onto a baking sheet. 
  7. Bake in a 450F oven for 20-30 minutes until golden brown. Drop the oven temperature to 175F for an additional 10-15 minutes or until the tenderloin reaches an internal temperature of 125F for medium. 
  8. Allow the Wellington to rest for 10 minutes before slicing with a sharp bread knife. 

Enjoy These Dishes from the Kiawah Island Club

The Kiawah Island Club’s recipes are a gateway to the culinary excellence that defines this remarkable island. As Members of the Kiawah Island Club, you are invited to embark on a culinary journey that celebrates the art of fine dining within the comforts of your own home. Whether you’re hosting an intimate gathering or preparing a family meal, our collection of recipes offers a diverse range of options to suit every palate and occasion. From delectable seafood delights to savory land-based dishes, each recipe captures the essence of Kiawah. 

If you wish to learn more about the Kiawah Island Club or any other culinary offerings, please click the button below to contact us. Happy Holidays!