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Cooking with Collette: Christmas Special

Cooking with Collette

We’re jingling all the way to the Nutrition Theatre at the Center for Health & Wellbeing for Chef Collette’s latest Holiday Cooking Special. Watch as Chef Haw of Nourish Coffee Bar + Kitchen creates healthy and delicious recipes sure to thrill your family during this most wonderful time of the year, no fruit cakes in sight.

Nourish Coffee Bar + Kitchen is open to the public and is located at the Center for Health & Wellbeing in Winter Park, FL. You can view the menu and place an order for pick-up at Delivery is also available via the DoorDash app.

 Herbed Cheese Spread Appetizer (starts at 00:23)


  • 8 oz Borsin Cheese (Any flavor)
  • 8 oz Cream Cheese (softened)
  • 2 tbsp chopped parsley
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped rosemary
  • 1 tbsp sage chopped
  • 1 lemon zested
  • Fresh cracked pepper to taste
  • Salt to taste
  • ½ cup toasted sliced almonds or pinenuts


  1. Whip the borsin cheese, cream cheese, parsley, thyme, rosemary, sage, lemon zest, salt and pepper to taste.
  2. Once all those ingredients are whipped together form into a ball and cover with the toasted nuts.
  3. Refrigerate for 1 hour before serving.

 Light Egg Nog (starts at 05:43)


  • 4 cups unsweetened almond milk
  • 6 egg yolks
  • 2/3 cup raw honey
  • 1 tsp ground nutmeg, plus more for topping
  • 1 1/2 tsp ground cinnamon, plus more for topping
  • 1 tbsp whole cloves
  • 1 tsp pure vanilla extract


  1. In a blender, add the unsweetened almond milk, egg yolks, raw honey, ground nutmeg, and ground cinnamon, and then blend for a minute or so until smooth.
  2. Pour the mixture into a sauce pan or deep pot, add the whole cloves, and heat over medium heat.
  3. Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
  4. We want the mixture to get hot, but not simmer or boil. If it gets close to boiling, you can whisk vigorously and temporarily remove from the heat.
  5. Once the eggnog has thickened, turn off the heat, and stir in the vanilla extract.
  6. Strain the mixture to remove the cloves, then pour into an airtight container and place in the fridge to chill for 6-8 hours, or overnight.
  7. When ready to serve, we love to sprinkle with a little nutmeg and cinnamon.

Rosemary and Cinnamon Glazed Ham (starts at 10:16)


  • 5-pound ham
  • 2 tbsp of rosemary chopped
  • 1 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • ½ cup brown sugar
  • 1 orange zested
  • 2 oranges juiced


  1. Preheat oven to 325 degrees.
  2. In a small bowl mix the rosemary, cinnamon, nutmeg, brown sugar, orange zest and juice
  3. Coat the ham with the mixture all over and place in the preheated oven.
  4. Baked until the ham is warmed through.

Broccoli and Cauliflower Gratin (starts at 16:14)


  • 1 head of broccoli
  • 1 head of cauliflower
  • 2 tbsp olive oil
  • 6 tbsp white whole wheat flour
  • 3 cups milk (any milk of your choosing)
  • ¼ tsp freshly grated nutmeg
  • 2 cups grated gruyere cheese
  • Freshly grated pepper and kosher salt


  1. First cut the broccoli and cauliflower into florets and preheat oven to 350 degrees
  2. Next week are going to make a bechamel sauce, in a medium sized pot heat the olive oil, and add the flour. Cook until the mixture is golden brown.
  3. Once the roux is golden brown slowly whisk in the milk to create sauce, put in the nutmeg, and season with salt and pepper.
  4. Allow to simmer for about 10 minutes, whisk in gruyere cheese.
  5. Stir in the florets and place in baking dish.
  6. Bake until the broccoli and cauliflower are tender and the top is golden brown.

Roasted Squash with Whipped Goat Cheese and Cranberries (starts at 26:33)


  • 1 large butternut squash, cut into 6 to 7 pieces
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 container borsen cheese
  • 2 cups fresh cranberries
  • 2 tbsp maple syrup
  • ½ cup orange juice
  • ½ cup roasted pepitas


  1. Preheat oven to 375 degrees.
  2. Coat the butternut squash with olive oil and season with salt and pepper, roast in the oven until the squash is golden brown and tender.
  3. In a small sauce pan put the cranberries, maple syrup, and orange juice on low heat and allow to simmer until the cranberries are tender
  4. Once the butternut squash is done place on a serving tray, top with cooked cranberries, dollops of borsin cheese, and garnish with roasted pepitas.
  5. Serve and enjoy!

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