Chef Ryan Rondeno is Taking Your Holiday Dinner Table to the Next Level

From soups and dinners to desserts, Chef Ryan has some delicious ideas that will make your Christmas dinner table shine. Or maybe you’re just looking for something cozy to make when you’re feeling under the weather. Either way, these dishes are great for holiday get-togethers or an easy dinner at home. Check out Chef Ryan Rondeno’s delicious and easy-to-make dishes for the holidays.

Curried Pumpkin Risotto

A perfect hearty dish for a chilly winter night.

Time to cook 00:45:00

Serves 6

Ingredients

2 tbs. olive oil
2 tbs. butter
1 large onion small diced
4-5 cloves of garlic, chopped
1 tsp. curry powder
1 tsp. ginger, ground
1 tsp. turmeric, ground
½ tsp. cinnamon
1/8 tsp. ground cloves
2 bay leaves
1 c. carnoroli or arborio rice
Juice of 1 lime
6 c. chicken broth
½ c. cilantro, chopped
8 oz. crème fraiche (optional)
Salt and pepper to taste

Instructions for the Pumpkin Risotto

In a 4 qt. saucepan, bring the chicken stock to a boil over medium heat. Reduce the heat to low and keep the stock hot. In a 4 qt. saucepan, heat olive oil and butter at medium-high heat. Add the onion and pumpkin and cook over medium heat for 6-7 minutes. Stir with a wooden spoon. Add the rice. Stir. Add the spices and allow to toast for 1 minute. Pour 1 cup of the hot stock and cook. Stir until all the liquid has been absorbed, about 2 minutes. Season with salt and pepper. Reduce the heat to medium and add 2 cups of the hot stock, 1 cup at a time. Stir and cook until each cup is almost absorbed before adding the next, about 15 minutes. Continue adding 1 cup at a time until the rice is tender, about 10 minutes longer. Stir in the cilantro, lime juice, and 2 tbs. of butter—taste for seasoning adjustments. Remove bay leaves. Spoon the risotto into bowls and add a tablespoon of creme fraiche on top. Serve immediately.

Coconut Custard, Pineapple Compote, Almond Praline

Coconut custard is great when paired with fruit such as pineapple. This recipe is paired with pineapple, cinnamon, star anise, and almond. The collaboration of black salt with this dessert completes the meal for a fantastic finish!

Time to cook 02:45:00

Serves 8

Ingredients

1 15oz. can of coconut milk
1 can of coconut cream
½ c. heavy cream
6 egg yolks
2 ½ c. granulated sugar
¼ c. all-purpose flour
1 tbs. vanilla paste, plus 1 tsp.
2 c. pineapple, small diced
1 tbs. olive oil
1 tbs. butter
2 star anise
1 cinnamon stick
1 cup sliced almonds
1-2 tbs. lemon juice
Pinch of salt
Black salt for garnish

Instructions for the Coconut Custard

In a 4 qt. saucepan, add coconut milk, coconut cream, and heavy cream. Add a pinch of salt. Bring the mixture to a light simmer. In a bowl, add egg yolks, flour, and sugar. Whisk until combined. Temper egg mixture with 1/2 cup of coconut milk. Whisk. Add the remaining milk mixture and vanilla paste. Whisk until combined. Return mixture into saucepan. Over medium heat, whisk constantly until thickened. Taste. Pour into individual 2-ounce ramekins. Cover with plastic wraps. Refrigerate for 2 hours or overnight.

For the Pineapple Compote:

In a 10-inch sauté pan, add 1 tbs. butter and 1 tbs. olive oil at medium heat. Sauté pineapple for 1-2 minutes. Add 1/2 cup of sugar, cinnamon stick, star anise, and a pinch

of salt. Cook for 15 minutes or until the mixture slightly thickens. Add 1 tsp. vanilla paste. Cook for another 5 minutes. Taste. Set aside and allow to cool.

For the Almond Praline Powder:

Line a baking sheet with foil or a silpat. In an 8-inch pan, cook 1 cup sugar over medium heat, stirring slowly with a wooden spoon to help the sugar melt evenly, until melted. Cook caramel, without stirring until amber golden brown. Add almonds. Cook until coated well for about 1 minute. Add lemon juice. Mix well until incorporated. Working quickly, use a spatula and pour onto silpat. Spread evenly and allow to set for about 10-15 minutes onto silpat. Break the praline into small pieces and add to a food processor. Pulse in food processor until coarsely ground. Remove and set in an airtight container.

To Assemble: Once the custards have chilled and set, spoon pineapple compote on top of each custard. Sprinkle almond praline over each one. Garnish with black salt. Serve!

Chef to the Stars Ryan Rondeno is changing the way people cook at home. He brings gourmet flair and a modern sensibility to simple dishes, producing elegant dinners that feel anything but ordinary. His soufflés, sauces, and dressings have been the talk of many high-profile events. Ryan Rondeno is a private chef to some of the biggest names in Hollywood such as Diddy, Will Smith, Common, Tyrese Gibson, Robert Smith, and more. The culinary wizard brings excellent food and big flavor to the home kitchen.

Chef Rondeno is the founder and owner of Rondeno Culinary Designs and the Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub) designed to help cooks of all skill levels enhance the flavor of the dishes. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce.