Stein Eriksen’s Holmquist claims guest spot for 11th straight year on NBC’s Today Show

Chef Zane Holmquist will grace the camera for his 11th straight year on NBC's Today Show. This year, he's showcasing his recipe for Peppermint Blondies and White Chocolate Hot Cocoa. Tune in Friday Dec. 22 on The Third Hour. Photo: Stien Eriksen Lodge

Along with his team, Holmquist will be showcasing two of his famous holiday treats, Peppermint Blondies and Coconut White Hot Chocolate, for at-home chefs to up their holiday game for this year's gatherings. Get the recipe's below and show off your skills at this season's holiday parties.

PARK CITY, Utah — For 11 years in a row, Zane Holmquist, the Food & Beverage VP for Stein Eriksen and Corporate Chef, has snagged the spotlight on NBC’s Today Show in NYC as a special guest. Holmquist and his team will be showcasing two of his famous holiday treats, peppermint blondies and coconut white hot chocolate, for at-home chefs to up their holiday game for this year’s gatherings.

“Being a guest of the TODAY Show is always such a joy, and I’m excited to share some of the unique recipes we’ll be offering our guests at Stein Eriksen Lodge this season,” said Holmquist. “Whether viewers are planning a large spread for entertaining a crowd or simply looking to try something new in the comfort of their own kitchen, these elevated twists on holiday classics will be great additions to any holiday menu.”

Claiming this long-running special guest spot is just one of Holmquist’s accomplishments over the years. Other accolades include winning the Utah Restaurant Association Chef of the Year and the Governor’s Culinary Artisan Award. The true testament to Holmquist’s dedication is his success in running the day-to-day of the five restaurants that require constant attention to detail.

Holmquist runs a staff of 200, spanning his five restaurants, and he leads the charge in creating menus for all of them. One restaurant in particular, The Glitretind, has earned and maintained its Forbes Four-Star award, among other honors.

Catch the show on NBC this Friday, Dec. 22, which will be airing live on The Third Hour.

Get a head start on Friday’s holiday spotlight with the recipes below:

Stein’s Coconut White Hot Chocolate
Serving Size: 6 servings
Time to Prep: 15 minutes
Time to Cook: 15 minutes

Special kitchen equipment required: strainer or cheesecloth; optional: kitchen mixer
Swap Options:
1) Add 1 oz coconut rum to the mugs for a spirited version
2) Add white chocolate shavings to the garnish
Why I love this recipe: This is a rich, warm drink after a cold afternoon of skiing while sitting in front of the fire.
Ingredients:

• 4 cups half & half
• 4 cups unsweetened coconut milk
• 1 TBS vanilla extract
• 8-10 cardamom pods
• 2-3 star anise pods
• ½ tsp kosher salt
• 3 cups small white chocolate chips or chopped block of white chocolate

Garnish:

• 2 cups heavy cream
• 4 tsp powdered sugar
• ½ lemon, zested
• ¼ tsp vanilla extract
• 1 cup shredded coconut

Recipe Steps:
1. Spread shredded coconut on a small baking pan and toast for 4-6 minutes in 350° oven until medium brown. Reserve and hold for garnish.
2. Place 2 cups heavy cream, 4 tsp powdered sugar, lemon zest and ¼ tsp vanilla into a large mixing bowl and hand mix or use a kitchen mixer until the cream forms stiff peaks (about 2-3 minutes). Hold in the refrigerator until ready to use for garnish.
3. Place half & half, coconut milk, vanilla, cardamom pods, star anise and salt in a thick saucepan. Set to medium heat and bring to a simmer (about 200°), do not boil.
4. Place white chocolate chips in a 6 quart bowl. Strain hot milk mixture over the white chocolate through a strainer or cheesecloth.
5. Pour/ladle hot chocolate into warmed mugs and garnish with a dollop of whipped cream and a good sprinkle of toasted coconut.
6. Add a shot of coconut rum for a spirited option.

Peppermint Blondies, Chef Zane Holmquist
Serving Size: 12 persons
Time to Prep: 20 minutes, plus 2 hours in freezer
Time to Cook: 18-24 minutes

Swap Options:
1) The white chocolate can be subbed for dark chocolate to make a ‘molten brownie’ version.
Why I love this recipe: It’s a fun variation on a molten cake with a different flavor profile.
Technique Tip: Grease the pans well, let them cool after baking and carefully unmold with aparing knife for best results

Ingredients:

• 1 ½ cups butter (3 sticks)
• 2 cups white chocolate
• 2/3 cup granulated sugar
• ¾ cup AP flour
• 3 TBS cornstarch
• 8 eggs
• 2 egg yolks
• 1 tsp vanilla extract
• 2 tsp peppermint extract

Garnish:

• 2 cups heavy cream
• 4 tsp powdered sugar
• ¼ tsp vanilla extract
• ½ cup crushed candy canes

Recipe Steps:
1. Melt the butter in a small pot over the stove. Place the white chocolate in a bowl and pour the melted butter over the chocolate. Whisk gently until smooth and all of the chocolate is melted.
2. In another bowl or pitcher, combine the eggs and egg yolks with the sugar, flour, cornstarch and extracts. Add the melted chocolate.
3. Using an immersion blender, blend the batter until a very smooth texture forms.
4. Spray a non-stick metal muffin pan with pan spray. Scoop or spoon the batter into the reservoirs and fill just below the top.
5. Place the muffin pan in the freezer for 2 hours.
6. Place 2 cups heavy cream, 4 tsp powdered sugar and ¼ tsp vanilla into a large mixing bowl and hand mix or use a kitchen mixer until the cream forms stiff peaks (about 2-3 minutes). Hold in the refrigerator until ready to use for garnish.
7. A half-hour before baking, pre-heat the oven to 400F.
8. When the oven is ready, place the muffin pan into the oven. Bake for 16 minutes, then check the cakes; they should have slightly domed up but be very soft in the center and runny. Continue to bake if desired.
9. Remove the cakes from the oven, let cool for 5-10 minutes, and then remove the cakes.
Invert them onto a plate and serve with whipped cream and crushed peppermint.

Chef Zane Holmquist returns to TODAY Show for tenth holiday visit