Holiday Recipes

Vandal Beef Wreath - As Idaho grows it brings new flavors and textures to its menu, while still keeping its strong agricultural roots. This recipe encompasses the growing diversity of Idaho along with delivering the traditional tastes of a homemade family meal.

Total Servings - 16
Serving Size - 1 cup

Ingredients for Vandal Beef Wreath

• 1 large piece Parchment paper
• 3/4 pound Ground beef
• 1-ounce package Your favorite taco seasoning packet
• 4 cloves Garlic
• 1 Medium red onion
• 1 Green bell pepper
• 1 Red bell pepper
• 1 Jalapeno pepper
• 3 tablespoons Unsalted butter or vegetable oil
• 3 teaspoons Salt
• 1 teaspoon Pepper
• 2 packages Crescent rolls (8 rolls in each package)
• 1 1/2 cup Black refried beans
• 1 1/2 cup Shredded Mexican cheese blend
• 4 small or 2 large Ripe avocados
• 1/8 bunch Cilantro
• 2 teaspoons Cumin
• 1/2 Lime, juiced
• 4 Medium Roma tomatoes

Directions for Vandal Beef Wreath

STEP 1 Pre-heat oven to 375 degrees Fahrenheit and cover a large baking sheet with parchment paper
STEP 2 In a medium pan, cook the ground beef on medium high, stirring often. Break apart any large pieces with a spatula (use will only use about ¾ pound when assembling)
STEP 3 Add the taco seasoning packet to the ground beef, continuing to stir often
STEP 4 Once the ground beef has been cooked thoroughly (no pink can be seen), turn the heat off and place the beef into a shallow bowl and set it aside to cool, if there is leftover oil in the pan, discard it
STEP 5 Mince 4 small garlic cloves separately and set aside, you will use two for the vegetable mix, one for guacamole and one for the Pico de Gallo.
STEP 6 Chop the onion, both green and red bell peppers (deseeded), and the jalapeno (optional to deseed) into small 1/8-inch size square pieces. Set aside half of the chopped onion for the guacamole and Pico de Gallo.
STEP 7 In a medium skillet, heat 1 tablespoon of butter or vegetable oil over medium heat and sauté 2 of the minced cloves of garlic for about a minute, then add half of the chopped onion and sauté for about minute. Lastly, add the green bell pepper, red bell pepper, and jalapeno stirring occasionally until softened, about three to five minutes. Include salt and pepper to taste.
STEP 8 Turn the heat off and place the veggie mixture in a shallow bowl to cool.
STEP 9 Unroll the crescent rolls and peel them apart from one another on large baking sheet.
STEP 10 You will be creating a circle with the flattened dough rolls. The ring of dough rolls should look like a sun once complete. To do this, place the smallest edge of the dough roll pieces towards the center of the pan, while also facing the long edge of the dough roll triangles in the same direction (either all facing clockwise or all facing counterclockwise). While creating this circle, you will overlap the dough pieces by about 2/3 of an inch at the bottom. Leave about a 7-inch circle in the middle of the flattened dough rolls.
STEP 11 Spread the black refried beans evenly across the inner half-portion of the crescent rolls using a spoon or fork (the portion closest to the middle of the pan), creating a ring of refried beans
STEP 12 Once the ground beef is chilled sprinkle it on top of the refried beans
STEP 13 Sprinkle the cheddar cheese on top of the ground beef and then using a fork or spoon flatten down the layers of beans, beef, and cheese to create a flatter top for the veggies to sit on
STEP 14 Place the sautéed veggies on top of the cheese
STEP 15 Take the outer tip of each roll and fold it toward the center of the ring created by the crescent rolls (covering the veggies) and tuck it under the inner part of the ring, stretch out the sides of the dough in order to cover more of the mixture along the sides and top of the wreath
STEP 16 Using a brush, spread 2-tablespoon of oil or melted butter over the top of the wreath, covering every visible portion
STEP 17 Bake for 25-30 minutes until the top of the wreath is golden brown in color and the bottom of the wreath is cooked (to check if the bottom is cooked, use a spatula to lift the bottom slightly to check if it also has that golden-brown color)
STEP 18 While the wreath is cooking, peel and mash the avocados in a medium serving bowl and chop up 2 tablespoons of cilantro leaves
STEP 19 Stir in a quarter of the onion, 1 garlic clove, the 1 tablespoon of chopped cilantro leaves, lime juice, cumin, and salt to taste
STEP 20 For the Pico de Gallo, chop four Roma tomatoes into ¼ inch pieces and 2 tablespoons of cilantro leaves. Use a separate medium serving bowl and combine the Roma tomatoes, garlic clove, two tablespoons of chopped cilantro, a quarter of the chopped onion, and salt to taste
STEP 21 Cover both bowls with saran wrap and chill in the refrigerator
STEP 22 Once the wreath is done turn off the oven and transfer the wreath to a circular serving dish
STEP 23 In a small/medium bowl, put guacamole in one half of the bowl and the Pico de Gallo in the other half of the bowl. Place this in the middle of the taco wreath.
STEP 24 Garnish each crescent of the wreath using whole pieces of cilantro

Nutritional Data for Vandal Beef Wreath (per serving)

Calories 332 (16% DV)
Total Fat Total fat 21g (33% DV)
Cholesterol 35mg (12% DV)
Sodium 915mg (40% DV)
Total Carbohydrate 23g (8% DV)
Protein 13g (24% DV)
Vitamin D VITAMIN D .05mcg (.4% DV)
Calcium 102mg (10% DV)
Iron 2mg (13% DV)
Potassium 381mg (8% DV)

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When thinking of a recipe to come home to that represents the holidays, we thought what better recipe than a homestyle beef and lentil stew. While forming our recipe, we wanted to use brave and bold flavors to symbolize the atmosphere here at the University of Idaho, while creating a recipe that embodies the vandal family. We used lentils and unique spices to construct that brave and bold flavor and to utilize a popular crop among our vandal home. We wanted to make this brave and bold stew because we believe there is not a better dish that creates that warm feeling of home and the holiday season while still expressing vandal pride.

Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 1 cup
Dietary Considerations - Dairy-free

Ingredients for Brave and Bold Beef Stew

Beef Marinade

• 1 1/2 Pounds Beef Chuck Roast
• 1 1/2 Cup Malbec Red Wine
• 1/2 Cup Worcestershire Sauce
• 2 Tablespoons Olive Oil
• 2 Sprigs Fresh Thyme
• 3 Cloves Garlic
• 2 teaspoons Salt
• 2 teaspoons Pepper

Stew

• 1 Large Sweet Potato (Yam)
• 1 Turnip
• 2 Cups Lentils
• 1 Large Carrot
• 3 Stalks Celery
• 5 Leaves Kale
• 1 Large Onion
• 10-12 Cups Beef Stock
• 4-6 Cloves Garlic
• 2-3 Sprigs Fresh Thyme
• 2 Tablespoons Lime Juice
• 3 Tablespoons Flour
• 3 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 teaspoon Cumin
• 2 teaspoons Chili Powder
• 1 teaspoon Smoked Paprika
• To Preferred Taste Salt and Pepper

Garbanzo Beans

• 1 Can Garbanzo Beans
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Garlic Powder

Brave and Bold Beef and Lentil Stew

Part One: Marinade

STEP 1 Season chuck roast with garlic, thyme, salt, and pepper.
STEP 2 Place chuck roast into gallon Ziploc bag and store in the refrigerator for two hours.
STEP 3 After two hours, add wine, Worcestershire, and olive oil.
STEP 4 Place back into refrigerator and let it sit overnight.

Part Two: Stew

STEP 1 Wash all vegetables and prepare to chop.
STEP 2 Dice onion and set it aside. Then chop sweet potato and turnip into medium-sized pieces. Proceed to chop kale, carrot, and celery.
STEP 3 Mince 4-6 cloves of garlic.
STEP 4 In small pot, melt 3 tablespoons of butter and then add 3 tablespoons of flour to create a thick, smooth rue. Add more butter if needed.
STEP 5 In large pot, heat 2 tablespoons of olive oil over medium heat and add diced onion and minced garlic. Cook for 3-5 minutes.
STEP 6 Combine beef broth, lime juice, lentils, chopped vegetables, rue, cumin, chili powder, smoked paprika, thyme, and salt/pepper to taste.
STEP 7 Bring to a boil, then reduce to a simmer and cook for 20 minutes or until sweet potatoes and lentils are tender. While this is cooking, proceed to Part 3: Cooking Roast, to begin the roast.

STEP 8 5 minutes before the stew is finished, add diced meat and finish cooking. STEP 9 Top with roasted garbanzo beans (see Part 4: Garbanzo Beans), serve and enjoy!

Part Three: Cooking Roast

STEP 1 Preheat oven to 300 °F
STEP 2 Heat 1 tablespoon of olive oil in skillet over medium-low heat.
STEP 3 Sear roast 2-3 minutes on one side.
STEP 4 Then place roast on the non-sear side on a baking sheet and finish cooking in oven for 20-25 minutes. Cook to an internal temperature of 145 °F. While the roast cooks, finish Part 2: Stew.
STEP 5 When roast is finished, remove from heat and cover with aluminum foil. Let rest for 10 minutes before slicing.
STEP 6 After 10 minutes of rest, cut the chuck roast into small bite-sized cubes and add into stew 3-5 minutes before stew is done cooking.

Part Four: Garbanzo Beans

STEP 1 Place oven on high broil and preheat to 450 °F
STEP 2 Drain canned garbanzo beans, rinse, remove skins, and pour into bowl.
STEP 3 Mix beans with olive oil, garlic powder, salt and pepper.
STEP 4 Pour beans evenly onto non-stick baking sheet.
STEP 5 Bake for 8-10 minutes.
STEP 6 Serve as garnish on top of stew. Enjoy! 

Nutritional Data for Brave and Bold Beef and Lentil Stew

Calories 443
Total Fat 21 g
Cholesterol 64 mg
Sodium 2,296 mg
Total Carbohydrate 29 g
Protein 31 g
Sugar 6 g
Fiber 8 g

Nutritional Data for Brave and Bold Roasted Garbanzo Beans

Calories 66
Total Fat 3 g
Cholesterol 0 mg
Sodium 446 mg
Total Carbohydrate 8 g
Protein 3 g
Sugar 0 g
Fiber 3 g

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This recipe was made with the beautiful hometown of the University of Idaho in mind. Our golden yellow “Vandalaise” sauce not only represents the colors of the university, but also resembles the golden yellow rolling hills of Moscow, ID. Lastly, the warm, rich flavors incorporated into our santa fe steak stuffing welcomes the holiday season and the feeling of coming home.

Total Servings - About 12
Serving Size - 1 Roulade
Dietary Considerations - Gluten Free. Contains walnuts, contains dairy.

Ingredients for Steak Roulade with Vandalaise Sauce

• 1 cup soy sauce or liquid aminos
• 1/4 cup brown sugar and 1/2 Tablespoon, divided
• 1/4 cup and 1/2 Tablespoon lemon juice, divided
• 1/4 cup olive oil
• 2 Tablespoons minced garlic
• 1 white onion, diced, divided
• 2 teaspoons ground ginger
• 1 1/8 teaspoons black pepper, divided
• 4 pounds Santa Fe steak, butterflied (substitute with flank steak)
• 18 tablespoons unsalted butter, divided
• 2 shallots, sliced thinly
• 1/2 cup white wine vinegar
• 2 sprigs fresh tarragon
• 3 large egg yolks
• 1/4 teaspoon salt and 1/8 teaspoon, divided
• 1/8 teaspoon cayenne
• ½ cup chopped dates
• ½ cup walnuts or pecans, chopped finely
• 1/8 teaspoon thyme
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup honey whiskey, Jack Daniels (according to preference)
• Kitchen Twine
• Toothpicks or small skewers

Directions for Steak Roulade with Vandalaise Sauce

Note You will need a large bowl, measuring cups, measuring spoons, two cutting boards, a chef’s knife, meat tenderizer, blender, and an oven-safe pan.
STEP 1 In a large bowl, prepare the marinade by combining soy sauce with brown sugar, ¼ cup lemon juice, olive oil, garlic, ¼ onion, ground ginger, and 1 teaspoon ground pepper. If you would like, substitute soy sauce with liquid aminos. Set aside.
STEP 2 Butterfly the santa fe steak. If possible, have your butcher do this for you. If not, begin by placing the steak flat on a sturdy cutting board, with the grain running horizontally. Using a sharp chef’s knife, cut horizontally in short, smooth strokes through the middle of the steak. The edge furthest from you should remain intact. Unfold the filet like a book, folding away from you. Note, do not cut all the way through the filet, making sure it is not severed in half. Do not use sawing motions as you want the filet to be evenly sliced.
STEP 3 Tenderize the steak using a meat tenderizer or rolling pin, pounding thin, but avoiding holes in the meat. Place the steak into the large bowl with the marinade. Scoop the marinade around the meat, making sure the meat is submerged. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or, overnight.
STEP 4 Once the steak has marinated for at least 6 hours, or overnight, begin by preparing the “Vandalaise” sauce. In a small skillet over medium heat, bring the vinegar, shallot, and tarragon sprigs to a simmer. Let this simmer for 5-7 minutes or until the mixture is reduced to 2 tablespoons, remove from heat. Discard the tarragon sprigs and shallot slices.
STEP 5 Using a blender: blend the vinegar mixture, egg yolks, 1 ½ teaspoons of lemon juice, ¼ teaspoon salt, and cayenne until frothy, about 10 seconds. With blender running, slowly drizzle in 16 Tablespoons of melted butter, heated to 180F, until the sauce is fully emulsified, about 2 minutes. Pour the sauce into a separate container, cover with foil, and set aside at room temperature.
STEP 6 Remove the steak from the fridge and set aside while preparing the stuffing.
STEP 7 Combine dates, walnuts, salt, pepper, thyme, nutmeg, cinnamon, and ground cloves with whiskey in a bowl and set aside to soak. Melt 2 Tablespoons of butter in a medium-sized skillet over medium heat. Add ¾ diced onion once the butter is sizzling and caramelize them until they are at a nice golden-brown color. Add ½ Tablespoon brown sugar and stir into mix, cooking for another 1-2 minutes. Add in the date-whiskey mixture and let the mixture simmer for about 5-10 minutes over medium heat, or until just dry, stirring often. Set aside.
STEP 8 Lay out the steak with the grain running parallel to the counter surface, or, left to right. Choose the best, most attractive side of the steak and lay it face-down on the cutting board. Place the date-whiskey mixture onto the steak and spread even, leaving 1-inch borders on all sides. From the bottom edge of the steak, roll up and away from you into a tight log. Secure the log tightly with kitchen twine in 1-inch intervals, working outwards from the center of the log. Using a sharp chef’s knife, cut the log into 1-inch thick slices by cutting between the twine. Secure the rolls using a toothpick. Note: cut twine into about 6-7 inch pieces.
STEP 9 Preheat the oven to 350F.
STEP 10 Heat a large, oven-safe pan over high heat on the stove. Coat the pan with a small amount of oil, spreading evenly across the pan. Once the pan is heated, place the open-faced side of the steak roulade onto the pan, searing the first side for about 3 minutes, or until the meat naturally releases from the pan. Flip, and sear the second side for about 2 minutes, or until the meat naturally releases from the pan. Remove the pan from the stove. Note: you want the pan hot! To check if the meat has released, gently shake the pan and if the meat slides on the pan, it is ready to be flipped.
STEP 11 Place the pan with the steak roulade into the oven on the middle rack for 8-10 minutes, or until it reaches your desired doneness. For medium rare steaks, cook in the oven for 10 minutes, checking the temperature of the meat at 8 minutes. If the steak has reached an internal temperature of 130F, remove from the oven and tent with foil, allowing the steak to reach 135F. If the steak has not reached an internal temperature of 135F at 8 minutes, put it back in the oven for two more minutes or until it reaches 130F.
STEP 12 Once the steak has reached an internal temperature of at least 135F, remove the twine and toothpicks from the roulade. Delicately garnish a plate with the “Vandalaise” sauce, and attractively place the steak roulade onto the plate. Garnish with fresh rosemary if desired. The sauce may be served to the side for dipping. Enjoy!

Nutritional Data for Steak Roulade

Calories 195
Total Fat 6.9g
Cholesterol 31.8mg
Sodium 670mg
Total Carbohydrate 16.9g
Protein 12.3g
Other Data 89.2mg Potassium, 10.4% Vitamin A, 13.4% Vitamin E, 11.2% Calcium, 5.8% Iron

Nutritional Data for Vandalaise Sauce

Calories 94
Total Fat Total: 9.9g
Cholesterol 52.1 mg
Sodium 31.8mg
Total Carbohydrate 1.3g
Protein 0.6g
Other Data 19.1mg Potassium, 6.4% Vitamin A, 5.1% Vitamin C

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We were inspired by local Idaho ingredients-ground beef from Vandal Meats, Idaho cheese, and an Idaho staple-potatoes. We hope that this dish reminds you of a traditional homecooked meal while bringing new flavor components to the table.

Total Servings - 20
Serving Size - 1 meatball with sides
Dietary Considerations - N/A

Ingredients for Meatballs

• Yellow Onion, finely diced
• Garlic Cloves, minced
• Butter, unsalted (1 tbsp. for onions/garlic to cook in as well as 1 tbsp. to cook meatballs in)
• Ground Beef
• Large Eggs
• Breadcrumbs
• Turmeric
• Paprika
• Cumin
• Garlic powder
• Red Chili Powder
• Dried parsley
• Salt
• Black Pepper

Ingredients for Mashed Potatoes

• Yukon Gold Potatoes
• Unsalted Butter
• Heavy Cream-amount can vary depending on desired thickness
• Black Pepper
• Salt (plus dash in water for cooking potatoes)

Ingredients for Creamy Mushroom Sauce

• Butter (3 tbsp. for roux, 1/2 tbsp. for frying mushrooms/onion/garlic)
• Yellow Onion, finely diced
• Pressed Garlic
• White Mushrooms, diced
• White Flour
• Heavy Cream
• Salt
• Black Pepper

Ingredients for Topping

• Sharp Cheddar Cheese
• Green onion, finely chopped, for optional garnish

Directions for Meatballs

STEP 1 In a medium sauté pan over low/medium heat, add butter and heat.
STEP 2 Once butter is hot, add onion. Cook until lightly browned (approx. 3-5 min.). Stir often to prevent burning. When onions begin to brown, add minced garlic. Cook onions and garlic together for an additional 1-2 minutes, until garlic is browned slightly. Remove from heat, set aside.
STEP 3 In a large bowl, mix together ground beef, eggs, breadcrumbs, sautéed onions/garlic, turmeric, paprika, cumin, garlic powder, red chili powder, dried parsley, salt and black pepper. Mix until combined with clean hands.
STEP 4 Form ground beef mixture into round balls, approximately 1.5 in. in diameter.
STEP 5 Add meatballs to large sauté pan over low/medium heat with 1 tbsp. heated butter.
STEP 6 Fry meatballs until brown on all sides and cooked through, approx. 20 min. Internal temperature should reach 160 degrees F.

Directions for Mashed Potatoes

STEP 1 Wash and peel potatoes. Cube into 1 in. by 1 in. pieces and place into pot of cold salted water.
STEP 2 Bring water to a boil. Once water begins to boil, cook potatoes for approx. 12 minutes. Test tenderness with fork.
STEP 3 When potatoes are tender, drain water.
STEP 4 Add butter to pot, begin mashing. Slowly incorporate heavy cream until desired texture is reached.
STEP 5 Incorporate black pepper and salt.

Directions for Creamy Mushroom Sauce

STEP 1 Heat butter in medium sauté pan over medium heat.
STEP 2 Once the pan is heated, add onion and chopped mushroom. Sauté together for 3-5 minutes, until onion starts to brown. Incorporate minced garlic and cook for an additional 1-2 minutes. Set aside.
STEP 3 Heat a second medium sauté pan on medium and add butter to heat. Once butter has melted, slowly whisk in equal parts four. Whisk continuously for approx. 2 minutes until desired thickness is reached, then slowly add heavy cream, ¼ cup at a time. Continue whisking while adding heavy cream until desired thickness is achieved. Remove from heat.
STEP 4 Incorporate sautéed onion/mushroom/garlic mixture to sauce. Stir in salt and pepper to taste.

Directions for Plating and Presentation

STEP 1 Preheat oven to 350 degrees F.
STEP 2 Assemble souffle cups on edged baking sheet (one souffle cup for each meatball).
STEP 3 Using a medium sized ice cream scooper, place one scoop of mashed potatoes into each souffle cup.
STEP 4 Flatten mashed potato scoops with a spatula and, using the ice cream scooper, place an indent in the middle of the mashed potatoes.
STEP 5 Fill indent with one spoonful (around 1 tablespoon) of creamy mushroom sauce.
STEP 6 Place meatball on top of creamy mushroom sauce.
STEP 7 Put one slice of cheese over meatball.
STEP 8 Cook at 350 degrees until cheese is melted, no more than 5 minutes.
STEP 9 Top with chopped green onion if desired.

Nutritional Data

Calories 450 kcal
Total Fat 30 g
Cholesterol 119 mg
Sodium 419 mg
Total Carbohydrate 28 g
Protein 19 g

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U of I’s own Vandal beef represents Thanksgiving with exploding flavor and a balance of cranberry, creamy brie cheese, and avocado to become the perfect sweet and savory sandwich. Our Toasted Vandal Cranberry Beef Sandwich is filled with Vandal pride and holiday atmosphere. This is the right dish for Vandals to enjoy their Thanksgiving leftovers in a fun, creative way.

Total Servings - 5 servings
Serving Size - 299 g
Dietary Considerations - N/A 

Ingredients for Toasted Vandal Cranberry Sandwich

Beef Roast

• 2 pounds Beef, bottom round roast
• 6 tablespoons Balsamic vinegar
• 4 tablespoons Honey
• 3 small cloves (or 2 large cloves) Garlic, fresh, minced
• 4 tablespoons Cranberry juice, sweetened
• 3 tablespoons Cranberry sauce, jellied, canned
• 3 tablespoons Olive oil, extra-virgin
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Cranberry Reduction Sauce

• 1 1/2 cups Cranberry juice, sweetened
• 1/3 cup Cranberry sauce, jellied, canned
• 2 1/2 tbsp Sugar, white
• 1/8 teaspoon Cinnamon

Sandwich

• 5 slices Sourdough bread
• 4 oz Cream cheese
• 1 oz Brie, creamy
• 1 Avocado, fresh
• 1/8 teaspoon Cinnamon

Directions for Beef Roast

STEP 1 Mix all ingredients for marinade in a bowl and pour into a gallon Ziploc bag
STEP 2 Marinade the roast overnight in a gallon Ziploc bag
STEP 3 Cook roast with marinade in an instant pot on high for approximately 1 hour until fork tender
STEP 4 Shred roast by hand

Directions for Cranberry Reduction Sauce

STEP 1 Pour all ingredients into a saucepan
STEP 2 Cook ingredients together until simmering on medium (DO NOT BOIL)
STEP 3 Simmer for at least 5 minutes until sauce slightly thickens
STEP 4 Keep warm to mix with cream cheese

Directions for Sandwich

STEP 1 Spread cream cheese spread on both pieces of bread and place 2 ounces of shredded beef roast on one piece of bread
STEP 2 Spread the other piece of bread with creamy brie cheese
STEP 3 Toast both pieces of bread face up in the salamander (or in the oven on broil if at home) until cheese melts
STEP 4 Remove from salamander (or oven) and add diced avocado on top of beef
STEP 5 Place sandwich together and toast until golden brown
STEP 6 Remove from salamander (or oven), flip the sandwich over, and toast other side until golden brown
STEP 7 Drizzle bottom of plate with cranberry reduction sauce and place sandwiches on top of the sauce
STEP 8 Sprinkle cinnamon over the sandwiches and plate for presentation

Nutritional Data for Toasted Vandal Cranberry Beef Sandwich

Calories 583
Total fat 28g (44%)
Saturated fat 12g (60%)
Trans fat 0g
Cholesterol 95mg (32%)
Sodium 470mg (20%)
Total Carbohydrates 53g (19%)
Dietary Fiber 4g (14%)
Total Sugars 22g
Protein 28g (65%)
Vitamin D 0mcg (1%)
Calcium 273mg (27%)
Iron 3mg (18%)
Potassium 385mg (8%)

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