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4 Sous Vide Recipes Guaranteed to Impress This Holiday Season

November 18, 2022
Food & Drink

We love the idea of the holidays—getting together with family and friends, eating delicious homemade meals, exchanging gifts, and celebrating the season. But let’s be honest… the holidays can be stressful when you’re responsible for any of the cooking.

To help ease your holiday stress, we’ve pulled together a collection of holiday-friendly sous vide recipes from some of our favorite Anova food nerd influencers. When you prepare your food using an (ANOVA)ᴿᴱᴰ Precision® Cooker sous vide circulator, you ensure your food is cooked at an exact temperature for an exact amount of time so that it comes out the exact way you intended. Plus, every (ANOVA)ᴿᴱᴰ Precision® Cooker sold helps support the fight against global health emergencies—so you’ll impress even your most difficult relatives while also giving back. You’ve got this holiday season in the [vacuum-sealed sous vide] bag.

Horseradish Maple Syrup Salmon

Author: Katherine Wants

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Wire rack

Ingredients (for 6)

  • ½ side salmon (2 ½ pounds; 1.1kg), pin bones removed
  • 3 tablespoons maple syrup
  • 2 tablespoons freshly grated horseradish
  • Zest and juice of 1/2 lemon
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon kosher salt
  • 1 teaspoon crushed black peppercorns

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to  117°F (47°C). 
  2. Place the salmon into a large vacuum seal bag.
  3. Whisk together the remaining ingredients in a medium bowl. Pour over the flesh of the salmon in the vacuum seal bag. 
  4. Seal the bag airtight and transfer to the water bath. Cook for 45 minutes. 
  5. Remove the salmon from the bag and place on a wire rack set on a sheet pan. 
  6. Heat a broiler to high with the rack in the closest position to the heating element.
  7. Once the broiler is fully heated, transfer the salmon to the broiler and cook until a browned crust forms, about 4 minutes. 
  8. Serve immediately. 

Mosaic Pork Tenderloin

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Spice grinder
  • Microwave
  • Large skillet 

Ingredients (for 3)

**For the Pork:**

  • 2 tablespoons dried parsley
  • 2 teaspoons toasted fennel seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 pound pork tenderloin
  • Zest of 1 orange (save the orange for the sauce)
  • 7 to 8 slices prosciutto

**For the Orange Chimichurri:**

  • 1 bunch flat leaf parsley, leaves stripped from the stems and stems discarded
  • 5 sprigs fresh thyme, leaves stripped from the stems and stems discarded
  • 1 shallot, peeled
  • 2 garlic cloves, peeled
  • 1 orange (from above)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C). 
  2. Start the pork: Using a spice grinder, pulse the dried parsley, fennel seeds, garlic powder, onion powder, dried thyme, salt, black pepper, and pepper flakes until finely ground. 
  3. Remove any silverskin from the pork. Slice the pork lengthwise into 7 to 8 strips. Cut the strips into different thicknesses for a better mosaic look. 
  4. Microplane the orange zest over the pork. Sprinkle the spices over the pork, then roll the pork in the spices, making sure each piece is well coated. 
  5. Run a wet towel over a clean work surface to make it damp. Lay two large pieces of plastic wrap (slightly overlapping each other) over the damp surface. 
  6. Lay the prosciutto slices (slightly overlapping each other) on top of the plastic wrap.
  7. Stack the pork perpendicular to the end of the prosciutto and, using the plastic wrap, roll the prosciutto tightly around the pork. Tie the ends of the plastic wrap to keep the pork in a cylinder shape.
  8. Seal the pork in a vacuum seal bag, transfer to the water bath, and cook for 3 hours.
  9. Meanwhile, make the sauce: Finely chop the parsley, thyme, shallot, and garlic and transfer to a medium bowl. Segment and dice the orange, then add it to the bowl. Stir in the olive oil, vinegar, pepper flakes, salt, and pepper. 
  10. Remove the pork from the vacuum seal bag and pat dry with paper towels. 
  11. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. When the oil just starts to smoke, add the pork and sear, rotating every 20 to 30 seconds, until browned on all sides. 
  12. Transfer to a cutting board and let rest for 3 to 4 minutes. Carve and serve with the chimichurri.

Candied Sweet Potatoes

Author: Jeff Aiken

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Baking dish
  • Medium saucepan 

Ingredients (for 8)

  • 2 pounds sweet potatoes, peeled and cut into ¼-inch-thick slices
  • 8 tablespoons unsalted butter
  • 1 cup chopped walnuts
  • 1/4 cup maple syrup
  • Juice and zest of 2 medium oranges
  • 2 tablespoons brown sugar
  • 1 cinnamon stick
  • 1 teaspoon kosher salt

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68.3°C). 
  2. Seal the sweet potatoes and 4 tablespoons of the butter in a vacuum seal bag. Transfer to the water bath and cook for two hours. 
  3. Preheat the oven to 350°F (177°C). Remove the sweet potatoes from the bag and pat dry. Discard the cooking liquid. 
  4. Arrange the sweet potatoes evenly in a baking dish. 
  5. In a medium saucepan, bring the remaining 4 tablespoons butter, walnuts, maple syrup, orange juice, orange zest, brown sugar, cinnamon, and salt to a boil, remove from the heat, and pour over the sweet potatoes. 
  6. Bake for 30 minutes and serve warm.

Pumpkin Pot de Creme

Author: Erika Turk

Equipment

  • (ANOVA)ᴿᴱᴰ Precision Cooker
  • Anova sous vide container or any pot you have at home
  • Vacuum seal bag
  • Large bowl
  • 6 Weck or Mason jars
  • Refrigerator 

Ingredients (For 6)

  • 625g (2 ½ cups) heavy cream
  • 250g (about 15 large) egg yolks
  • 200g (heaping 3/4 cup) pumpkin purée (not pie filling)
  • 73g (1/3 packed cup) light brown sugar
  • 52g (1/4 cup) granulated sugar
  • 5g (1 tsp) vanilla bean paste or extract
  • 5g (2 tsp) pumpkin pie spice
  • 5g (1 tsp) salt
  • Fresh whipped cream, for serving
  • Gingersnap cookies, for serving

Instructions

  1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to  176°F (80°C). 
  2. In a large bowl, whisk together all ingredients until fully combined. 
  3. Using a ladle, fill desired jars up to the threads (if you don’t fill them enough they’ll tip over in the water bath). If you’re using Weck jars, put the lids on normally. If using Mason jars, secure them fingertip tight. Screw the lids closed, then unscrew one turn and turn one more time to tighten using just your fingertips. You want air to be able to get out but not in. 
  4. Transfer to the water bath and cook for 1 hour. 
  5. Remove from the water bath and let sit at room temperature for 20 minutes. Move to the fridge and chill for 6 hours or up to overnight. 
  6. Top with fresh whipped cream and gingersnap cookies. Serve.