David Davenport’s Celery, Sage and Parsley Dressing recipe. Photos by Lynae Sowinski

Part 3 of a web-exclusive holiday recipe series that will enliven your holiday cooking. Click here to see all of the recipes from the series.

From twice-baked potatoes to a macaroni and cheese cake, these recipes will keep you warm, cozy, and satisfied as the winter cold sets in.

Celery, Sage, and Parsley Dressing
David Davenport
Bloomington Cooking School

1 loaf “very good” bread
2 sticks salted butter
5 eggs
1 1/2 cup celery, or to taste, finely diced
1 1/2 cup onion, or to taste, finely diced
1/2 cup parsley, or to taste, finely chopped
Chicken broth
1 tablespoon dry ground sage, or to taste

1) On the evening before baking, spread the bread slices on a tray to dry overnight. The next day, break up the bread into small pieces.

2) Melt butter in a skillet.

3) Simmer celery, onion, parsley, and sage until the onion has softened.

4) Pour skillet contents over bread pieces in a bowl. Mix thoroughly.

5) Whisk eggs. Then whisk 1 cup of broth into the eggs. Then combine the egg and bread mixtures.

6) Add broth until you have a very workable medium. Spoon the mixture into a greased casserole dish and spread evenly.

7) Bake at 375ºF for about 30 minutes or until firm and lightly browned.

David Davenport’s Twice-Baked Potato recipe.

Twice-Baked Potato
David Davenport
Bloomington Cooking School

4 medium Idaho baking potatoes
3/4 stick salted butter, cut into small pieces
1/2 cup extra-sharp cheddar cheese, grated (Cabot recommended)
Paprika, to taste
Sour cream, to taste

1) Wash and dry the potatoes. Place them on a pan and spray with cooking spray. Be sure to spray all sides of each potato. (Do not wrap in foil.) The cooking spray will cause the potato skin to become soft and cooperative.

2) Bake at 375ºF until a fork easily enters the center of each potato.

3) Using a small, sharp knife, cut a long window into the top of each potato. While holding it in a pot holder, carefully scoop out the inside of the potato. Leave enough shell to maintain a container.

4) Combine the inside of the potato, cheese, and butter with an electric mixer. The heat of the potato will melt the cheese and butter.

5) Mix in sour cream until desired consistency is met.

6) Fill the potato-skin containers with the mixture. Then sprinkle each potato with paprika.

7) Bake until the mixture is slightly browned.

Fried Green Tomatoes
David Davenport’s Fried Green Tomatoes.

Fried Green Tomatoes
David Davenport
Bloomington Cooking School

3 eggs
1/3 cup cream
Vegetable oil
2 large green tomatoes, sliced
2-3 cups flour
Garlic powder, to taste
Salt, to taste
Pepper, to taste

1)  Whip together eggs and cream.

2) Mix flour, garlic, salt, and pepper in a separate bowl.

3) Heat 1/2-inch-deep oil in a large frying pan.

4) Dip slices of tomato in the flour mixture, then in the egg mixture, then back in the flour mixture, and place in the hot oil.

5) Fry until golden brown on one side. Flip and continue frying until a fork easily enters the thickest part of the tomato. Make sure to test each slice, as they will not all cook in the same amount of time.

6) Drain on a paper towel, then serve warm.

David Davenport’s Quiche with Vegetables.

Quiche with Vegetables
David Davenport
Bloomington Cooking School

9-inch pie crust
1 cup heavy whipping cream
1/2 teaspoon dry mustard
3 large eggs
Several scrapings of a whole nutmeg
White pepper, to taste
1/2 teaspoon salt
10-ounce bag frozen stir-fry blend of vegetables
3 1/2 ounces grated extra-sharp cheddar cheese
Parmesan cheese, to taste

1) Place pie crust in a pie tin, and prick the bottom and around the side of the pie crust with a fork.

2) Bake at 350ºF until a brown tinge begins to appear on the surface. This should take less than 10 minutes. Set aside.

3) Mix mustard and a small amount of the whipping cream in a small dish. Mix thoroughly.

4) In a separate container, whisk the eggs. Add the mustard mixture to the egg.

5) Add the rest of the whipping cream, nutmeg, salt, and white pepper and whisk.

6) Set the pie tin on a half-sheet pan.

7) Place cheddar cheese evenly on the base of the pie crust. Spread drained vegetables evenly over the cheese.

8) Pour the cream mixture over the vegetables and cheese. Sprinkle Parmesan cheese on top of the quiche.

9) Bake at 350ºF for 35-45 minutes. Check quiche with a knife; it is done when the knife comes out clean.

Horseradish Mashed Potatoes
David Davenport
Bloomington Cooking School

4 large Idaho potatoes
8 ounces cream cheese
1 stick butter, salted
2 tablespoons prepared horseradish (or to taste)

1) Peel and dice potatoes. Cook until tender. Drain and put back in hot pan.

2) Let them steam in the hot pan to dry.

3) Add cream cheese, butter, and horseradish.

4) Whip with electric mixer until smooth.

MacCheese Cake
David Davenport’s Macaroni and Cheese Cake.

Macaroni and Cheese Cake
David Davenport
Bloomington Cooking School

1 pound thin elbow macaroni
1/2 pound sharp cheddar cheese, grated
2 cups heavy cream, or to taste
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 stick butter
4 tablespoons flour
5 eggs
Salt, to taste

1) Cook macaroni according to package. Drain and set aside to cool until it is room temperature.

2) Melt butter in a heavy-bottomed saucepan. Cook onion and garlic until the onion starts to turn clear (about 5 minutes).

3) Stir flour into the butter mixture. Then slowly mix in cream with a whisk. Allow the mixture to thicken.

4) Fold in cheddar cheese and mix until melted. Set aside to cool.

5) Prepare a bundt pan with cooking spray and flour (do this even if the pan is nonstick).

6) Whip eggs in a small bowl. Add salt and stir.

7) Stir eggs into cooled cheese mixture (make sure the mixture is cool enough to not cook the eggs). Fold in macaroni.

8) Spoon the mixture into the bundt pan. Bake at 350°F until the top is firm to the touch and a toothpick comes out clean (about 45 minutes).

9) Remove immediately from pan and serve.

Chef David Davenport’s vegan polenta recipe with a mushroom curry sauce.

Chef David Davenport
Bloomington Cooking School

3 1/2 cups cornmeal
10 1/2 cups water, add more if needed
2 teaspoons salt

1) Fill a large pan halfway with water and bring to a moderate boil. Find a metal bowl that is large enough to seal this pan when sitting on top of it.

2) Combine salt and the 10 1/2 cups of water to a second pan and bring to a boil.

3) Pour the 10 1/2 cups of boiling water and salt into the metal bowl. While mixing, add the cornmeal. Make sure they are combined thoroughly.

4) Cover the bowl holding the cornmeal mixture with foil. Place this bowl on top of the pan of boiling water (see photo).

5) Note: Chef Davenport says it makes no difference how you stir the polenta. Just stir every 15 minutes or so and recover until you’ve reached the creamy texture you desire.

6) Spread mixture into a 9-inch-by-13-inch pan, cover with your desired topping, and serve.

Polenta Sauce
Chef David Davenport
Bloomington Cooking School

1 stick Earth Balance vegan butter
1 can diced tomatoes
2 boxes mushrooms
Curry powder, to taste
Currants, to taste
Salt, to taste
Pepper, to taste

1) Melt vegan butter on skillet. Then add mushrooms and simmer, though don’t cook the mushrooms all the way down.

2) Add tomatoes and stir. Then add currants and stir. Then add pepper and stir. Taste, then add salt.

3) Mix curry powder with a bit of water to create a paste. Add curry powder slowly, tasting as you go. Add more seasonings as needed.

4) If the sauce is too runny, add a bit of cornstarch as a thickening agent.

Roasted Pumpkin with Cumin, Cardamom, and Citrus
Chef Daniel Orr

2 pounds fresh (whole) pumpkin
2 T olive oil
1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp cumin seeds
1/2 tsp ground cardamom
2 T honey
Juice and zest of 1 lemon
1/2 c Italian parsley, chopped

1) Pre-heat oven to 400°F.

2) Quarter and seed pumpkin. (If you wish, save seeds and roast as a snack or to grow next season.)

3) Cut pumpkin into chunky 2 inch cubes.

4) Place pumpkin into a large bowl. Add the olive oil, salt, pepper, cumin, cardamom, and honey.

5) Pour onto a roasting pan. Bake in the oven for about 30-45 minutes or until the pumpkin is soft and tinged brown at the edges.

6) Squeeze over the lemon and toss with the fresh zest and parsley.

7) Serve immediately.