Savory & Sweet Holiday Treats

Food, Recipes 14 Nov 2012
Savory & Sweet Holiday Treats

Here are some unique holiday favorites, courtesy of Chef Mel Mecinas, culinary extraordinaire, Four Seasons Troon.  (BTW, the mac & cheese ROCKS.)

Sweet Crab Mac & Cheese


  • 1 cup sweet crab
  • 3 cups heavy cream
  • ½ cup diced butternut squash
  • ½ cup caramelized onions
  • 8 ounces tubetti pasta or elbow macaroni
  • 1/3 pound pepperjack cheese, grated
  • 1/2 pound white cheddar cheese, grated
  • 1 tsp parsley, coarsely chopped
  • Salt and freshly ground White pepper


  1. In a large sauce pot, bring the cream to a boil and add the two cheeses.
  2. Simmer over low heat for several minutes, or until the cheese is completely melted.
  3. Combine the sweet crab, butternut squash, and caramelized onions with the cheese mixture.  Cook for several minutes.
  4. Bring a large pot of salted water to a boil.  Cook the pasta until al dente. Drain well.
  5. Add the pasta to the mixture, along with chopped parsley. Stir well and season with salt and pepper to taste.

Roasted Butternut Squash Soup


  • 3 butternut squash; peeled, seeded & diced
  • 1 large onion, diced
  • 2 celery stalks diced
  • 2 carrots peeled & diced
  • 4 oz. butter
  • 1 oz. ground cinnamon
  • 1 tsp. nutmeg
  • 2 bay leaves
  • 1½ quart vegetable stock
  • 1 cup cream
  • Salt & pepper, as needed
  • 6 bias-cut French bread croutons
  • ½ cup sautéed assorted wild mushrooms.


  1. Combine squash, 2 oz. butter, cinnamon, nutmeg, and salt and pepper in a roasting pan.  Cover with foil and bake at 350 degrees until tender.  Remove and cool.
  2. In a large pot, melt 2 oz. butter over medium heat and add celery, onion and carrots; season with salt and pepper and cook until tender.
  3. Add cooked squash, bay leaves, and vegetable stock.  Bring mixture to a simmer and cook for 35 minutes.
  4. Add cream, and check seasoning.  Remove from heat and puree in a food processor.
  5. Serve in a soup bowl and garnish with a rustic French bread crouton and roasted wild mushrooms.

Mexican Hot Chocolate


  • 8 cups low-fat milk
  • 6 oz. Mexican chocolate (Ibarra or Abuelita brand)
  • 1 cinnamon stick
  • Pinch of nutmeg


  1. In a small, nonstick sauce pot, add the chocolate, milk and cinnamon stick.
  2. Slowly simmer and stir constantly until the chocolate melts.
  3. Remove the cinnamon stick, add a pinch of nutmeg; blend the mixture with a hand blender to create a nice, foamy hot chocolate.
← NYC's Iroquois Eateries Chef Mel Mecinas, Four Seasons Foodie →

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