14-year-old chef prodigy, Victor Chow, has proven that delicious and sustainable are interchangeable with this holiday meal!
Meet Victor Chow, the incredible chef prodigy and previous finalist on Junior Chef Showdown.
This talented junior chef truly blew the judges away with his lineup of Michelin Star-level dishes, and in order to gear up for the holiday season ahead, Victor has created a stunning three-course holiday meal. This menu features an updated focus on sustainability and is absolutely delicious.
HOLR is breaking down Victor’s holiday menu below so keep reading to learn all about how his meal champions sustainability and why it’s a must-try this season.
Victor Chow and Cheese4Change
As both a chef and an advocate for reducing waste, Victor was inspired to craft a delicious holiday menu by a sustainable youth program he learned about in school called Cheese4Change. The Cheese4Change program awards $500 to students and $5,000 to schools for sustainable recipes.
With a passion for cooking, Victor used this creative outlet to channel his advocacy to help reduce waste, and, as a result, his menu won! The young chef recognizes that waste is at an all-time high this time of year so he is working towards the goal of helping reduce waste through this sustainable-inspired menu.
In order to motivate others and promote sustainability through action, Victor is encouraging everyone to enter for themselves by sharing his menu for inspiration.
Sustainable Holiday Menu by Victor Chow
So, what does Victor’s sustainable holiday menu consist of?
Before we dive into the amazing dishes you need to try for yourself, it’s important to realize that all of Victor’s ingredients met one or more of the following sustainable categories: local, low-to-no-waste, healthy, ecologically responsible, and fair and accessible.
Plus, if you’re interested in giving one or all of these dishes a go this holiday season, be sure to check out all of the full recipes below!
FELIZ NAVI-CRAB – First up, these delectable Crab Rangoons are stuffed with cheese and plated in wonton wrappers shaped like stars. These make for the perfect holiday appetizer because they’re beautifully presented and taste amazing!
- 1 package of Wonton Wrappers (and a bowl of water on the side – used to make sides stick)
- ⅔ cup Tre Stelle Mascarpone
- ⅓ cup Tre Stelle Ricotta
- 1 cup Sustainable Crab Meat
- 2 tbsp. Finely Chopped Green Onions
- 1½ tbsp Old Bay Seasoning
- Vegetable Oil (for shallow or deep-frying)
- ½ Fresh Lemon
- Salt and Pepper, to taste
In a large bowl, combine the Tre Stelle mascarpone, ricotta, and crab. Add Old Bay Seasoning, green onions, and salt and pepper to taste.
Place a small spoonful of mixture in the middle of a wonton wrapper. Fold one corner to the opposite corner so there is one middle point and 4 corners. (Use water to make sides stick.) Repeat until there is a platter of crab rangoon.
In a pot of vegetable oil at 375F, fry the rangoon. Be careful not to crowd the pot. Remove when they are golden brown (about 5 minutes).
Sprinkle with salt and Old Bay seasoning, top with chives. Option to finish with freshly squeezed lemon juice over plate of crab rangoon.
FA-LA-LA-LINGUINE AND LOBSTER TAIL – This is a HOLR must-try! This main dish features Double Cheese Zucchini Linguine with Broiled Lobster Tail. The star of the show, this Zucchini Linguine will be an absolute favourite this holiday season- everyone at the table will love it!
- ½ cup Tre Stelle Bocconcini, grated or very finely chopped (pat dry before grating, season with salt)
- 1 cup Tre Stelle Mascarpone
- ¼ cup Butter
- 1 Shallot, finely diced
- 240 grams Linguini (about 4 servings)
- 2 Zucchinis, spiralled into noodle form
- ¼ cup Fresh Basil, finely chopped
- 1 clove Fresh Garlic, finely chopped or minced
- 4 Lobster Tails (pulled above shell, saddleback)
- 2 tbsp Butter
- 1 tsp Old Bay Seasoning or Paprika (optional)
- Salt and Pepper to taste
Cook linguini in a pot of salted boiling water until slightly firm. (Pasta will finish cooking in the cheese sauce mixture.)
While the pasta is boiling, start pan with butter over medium heat. Melt butter until slight bubbles form. Add garlic and shallots and cook until softened, about three minutes. Be careful not to burn the garlic or the shallots.
Add mascarpone to pan and stir until melted. Slowly add bocconcini to pan while stirring to avoid clumping. Add chopped basil. Add salt and pepper to taste.
Add linguini and spiraled zucchinis to pan. Toss evenly in the sauce over low/medium heat. Add a small amount of pasta water if the mixture is too thick.
Brush lobster tails with melted butter, and season lightly with salt. In a pre-heated 350F oven, broil the lobster tails for about 12-15 minutes (depending on size of the lobster tails). Sprinkle with Old Bay Seasoning (or paprika) if desired.
Plate with pasta spiraled in a vertical pile and place lobster tail on top of pasta mound.
MERRY MASCARPONE: To compliment a delicious meal is this incredible Mascarpone Cream with Cookie Crumble and Cranberry Sauce. This dreamy dessert is sure to wow everyone at the table so it’s perfect for the holiday season ahead.
- 1 cup Tre Stelle Mascarpone
- 1 cup Whipping Cream
- ¼ cup Powdered Sugar
- 2 tsp. Lemon Zest (+1 tsp. for plating)
- 2 tsp. Vanilla Extract
- 1 Vanilla Bean, split open for seed
Cookie Crumble Ingredients
- ½ cup All Purpose Flour
- 3 tbsp. Butter (softened)
- 3 tbsp. Sugar
- ½ tsp. Salt
- ⅓ cup Milk (may not need all the milk)
- 1 tsp. Vanilla Extract
- 1 Vanilla Bean, split open for seed
Directions for Cream
Whisk cream and powdered sugar together until soft peaks form, then gently fold in the Tre Stelle mascarpone, vanilla, and vanilla bean seed. Store in refrigerator until time to plate dessert.
Directions for Cookie Crumble
Cream softened butter and sugar with a mixer. Add flour and salt. Then add vanilla and vanilla bean seed and slowly pour in milk at small intervals and mix until there is just enough for batter to combine and not be runny or too liquidy.
Pour batter onto a baking sheet lined with parchment paper. Bake in a preheated oven of 375F for about 7 minutes. Flip the batter over, chop into smaller pieces or use round cookie cutter to cut out circles, and return the tray to the oven for another 7 minutes until slightly brown and crunchy.
Remove from oven and let cool. Chop into smaller pieces if desired (depending on plating preference). Set aside.
Cranberry Sauce Ingredients
- ½ cup Sugar
- ½ cup Water
- 1 cup Fresh Cranberries
Bring water and sugar to a gentle boil. Add cranberries and stir frequently for 10-12 minutes. Cook the sauce down to desired consistency.
Option 1 – Plate by placing cookie crumble on plate, add layer of mascarpone cream on top of cookie, layer with another cookie and mascarpone, finishing with mascarpone. Top with cranberry sauce and finish with lemon zest.
Option 2 – Plate dessert like a parfait. In a glass, start with a layer of cookie crumble, then mascarpone cream, then cookie crumble, then mascarpone cream, then top with cranberry sauce, and lemon zest.
Cheese4Change Winners Draw
Cheese4Change will be selecting winners on Dec 22, 2022, and again on April 22, 2023, and there will be multiple prizes available.
For more details regarding Cheese4Change and how to enter, check out the link here.
Published by HOLR Magazine.